Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by LaCookrasha

  1. Some of my dinners!

    White rice with chicken drumsticks cooked with spices like cinnamon, nutmeg,turmeric etc...


    Mediterranean Pork Chops


    Like Chicken Marsala but used Sherry instead


    Toamto and Watermelon Salad


    This is a thick soup that I prepare by adding root veggies, chicken, pork sausage, cornmeal dumplings, and a lot more!


  2. I made this white pizza a few days ago with ricotta, fontina, asiago, parmesano, provolone and mozarella, extras: pork sausage, tomatoes, onions, olive oil, garlic, fresh basil and parsley.

  3. It's been a while since I last posted, still everything looks great guys!!! I want to share some of my past dinners with everybody, hope you like it.

    Rice soup with, chicken, ham, and veggies!


    Serenata- A potatoes and dried salted codfish salad


    Tostones(fried green plantains) and Escabeche of Chicken Gizzards


    Spinach Salad


    I wanted to make Shrimp and Rice, ended up adding some hungarian sausage, smoked ham and Tocino(spanish bacon).


    Fried Chicken


    Arroz Con Dulce(Rice Pudding)


    Bizcocho Mojaito De Puerto Rico= Extra-Moist Yellow Cake with a Guava and Cream Cheese Filling, Almond Buttercream Frosting


  4. Dakdoritang(Spicy chicken stew)

    Jjang! Thanks!

    Gochujang comes in a red tub (or jar, sometimes) but I think you could use any red chili paste to get the flavour, as long as you don't mind the heat. I have a picture of what it looks like here.

    I think the cilantro is a good choice, because it has a kind of sharp flavour like ganeep, which Koreans use in a lot of their dishes. Is ganeep the same as shiso, does anyone know? They look the same.

    So how did you learn about Dakdoritang? I've never seen it outside of Korea.

    Hi nakji! Thank you for the gochujang pic, I'll keep searching for it! :laugh:

    Nakji I've learned about Dakdoritang looking over the internet for a fried chicken recipe, wanted to prepare something different. I found a recipe for Korean fried chicken and kept looking at this page filled with other Korean recipes, so instead of the fried chicken I ended up making this stew. :biggrin:

  5. Hi Lisa! I've made piñon, don't make it often though, my son doesn't like it. :huh:

    Hiya LaCook! Isn't it an amazing dish? My friend's mom would make it in what seemed to be a square pressure cooker, and I think that's what made it so special, as baking it just doesn't seem to give me the same results. Do you use anything different in it? As I mentioned above, her mom would add green or string beans as an extra layer, but most recipes I see for it, do not contain green beans!

    Hi Lisa! Never heard of using a pressure cooker, intresting technique though. I don't use string beans, but some of my friends do. I don't use anything different, I keep my piñon simple. If I were to use something different, I think I would add a layer of bacon right on top! :laugh:

  6. Thanks Mike Hartnett and nakji! Nakji I didn't bake the Dakdoritang, I'll share with everyone how I made it. Please excuse my english it's not 100% there. :unsure:

    On the contrary--your English is very good!

    Thanks for sharing. I think I might just have to try this out tonight...

    Thank you MikeHartnett! You are very kind. I hope you like the stew, you can also give it your own special touch!

  7. Thanks Mike Hartnett and nakji! Nakji I didn't bake the Dakdoritang, I'll share with everyone how I made it. Please excuse my english it's not 100% there. :unsure:

    I am from Puerto Rico but I love to cook food from other countries and this chicken right here is one of my favorite :wub:

    Dakdoritang(Spicy chicken stew)



    Whole chicken cut up into 8 chicken pieces

    1 large sized potato cut up large

    1 large onion /quatered

    1 large carrot cut up

    4 garlic cloves minced

    1 tbsp kochujang (hot pepper paste)

    1 tbsp red pepper flakes or red pepper powder(I put less) :biggrin:

    1 Tb tomato paste

    3/4 cup of soy sauce (you can put less if you want)

    1TB sugar + 1 1/2 TB sugar

    1/4 of a cup vegetable oil

    2 green onions cut up into 2 inches

    2 Tb cilantro well chopped(optional, a must for me)

    1 inch piece fresh ginger peeeled and minced

    2 cups of water

    I don't add salt or black pepper because of the soy sauce ant the red pepper.

    I could not find the kochujang, bought something called ground fresh chili paste

    that's why I added the tomato paste.

    Ok, in a hot pot I add the oil, when hot I add 1 Tb of sugar right in the middle, DON'T move it around, wait till the sugar turns into a dark caramel color. Then add the chicken pieces,(move pieces so they get colored) after one side gets the color turn to the other side, then I continue cooking the chicken until it's half way cooked. Into the same pot the rest of the ingredients on the list get added, including the 1 and 1/2 Tbs of sugar. Mix everything well and cook covered over medium flame for about 20 min, then uncover and cook for another 20 minutes.

    Serve hot with rice, and cucumbers and other vegetables on the side! :rolleyes:

  8. Everyone's food looks delicious!!!

    Thanks Nakji! Yes those are stuffed spanish olives, I also added olive oil, tomato sauce, oregano, cumin, sage, pureed onion and green pepper, fresh garlic and cilantro, salt & pepper, and bijol(powder that gives nice color).

  9. I cooked this CUBAN "POLLO RANCHO LUNA"


    Chicken all cut up with the mojo it was cooked in on top!


    Pollo Rancho Luna

    1 (4 pound) whole chicken, cut in half or into 4 pieces

    1/3 c olive oil

    6 cloves garlic, minced

    1 large onion sliced

    1/2 cup orange juice

    1/2 cup lemon juice

    1/4 worcestershire sauce

    1/4 cup white wine(I used sherry)

    1 tb kosher salt and

    pepper to taste

    1 bay leave

    1/2 tsp oregano powder

    1/2 tsp cumin powder

    1 tsp montreal chicken seasoning by McCormick

    Preheat oven to 350 ºF (175 ºC).

    In a medium bowl, combine all ingredients except chicken, mix well.

    Place chicken pieces in a 9x13 inch baking dish and pour the oil and juice mixture

    over the chicken, coating well.

    Bake at 350 ºF (175 ºC) for 1 hour or (a little more if needed), basting occasionally with the sauce. serve chicken with the mojo it was cooked in!

    Enjoy! :wink:

  10. It was fairly warm today so Dad got out the grill and cooked up some ribs. He let me spread the glaze and season 'em.  :raz:


    Prawncrackers: The French chicken looks so good!

    My kind of food! :wub: Brigid Mary these ribs look delish!

  11. No green from me. Went over to aunt's place for bbq lunch yesterday, everyone brought over so much food that we were forced to stay back for dinner and had some of the bbq meats with vermicelli noodles. Let's see what we ate: Chinese five spice chicken, Thai noodle salad, Vietnamese meatballs (nem nuong), good ol' Aussie sausages, and alot of other bits of meats. Good day!



  12. Oooh, that looks so good LaCookrasha! Can you share the recipe? I've got 2 pounds of pork waiting in the fridge.

    Hello doddie, THANKS! This is how I made it:


    2lbs of pork

    1/2c canola or vegetable oil

    1tsp oregano

    1/2 tsp thyme pwder

    1/2 tsp cumin powder

    1/2 tsp onion powder

    1/4 tsp black pepper

    1 tsp or a little more of sea salt or kosher

    1-1/2 T of brown sugar

    3 T soy sauce

    1/2 c sour or seville orange juice(naranja agria)*

    2-3 T sake

    1 inch piece of ginger (minced)

    4 garlic cloves (minced)

    3-4 cinnamon sticks,(broken into shreds)

    1/4 c water

    * if you can't find sour oranges see if you can find it bottled, if no luck then mix:

    Juice of 1 Orange

    Juice of 1 Grapefruit

    Juice of 1 Lemon

    Juice of 1 Lime

    take 1/2 c for the recipe and save the rest in fridge for a marinade for other meats, poultry etc...

    In a bowl first pour the oil then the rest of ingredients except the cinnamon and pork. mix well oil and ingredients with a spoon. Then we take the pork cut it into pieces, we wash and put it into a pan, we pour the seasoned oil over pork, add the shredded cinnamon and 1/4c of water or a little bit more if you wish, combine everything well, COVER and cook on low heat 45 min to an hour. Then turn heat up, med-high and cook UNCOVERED for another hour turning once or twice during this last part. This goes well with white rice! :wink:

  • Create New...