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    5 Recipes

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    My good friend and famous Aussie actor Hugh Jackman provided me some inspiration for tonight's dinner, Ginger Fried Rice Korean-style, a dish he apparently loves according to People magazine (but I'm thinking the wife would probably had benefited from some kind of soup for her sudden sickness). When he was younger, his father used to do a lot of business in Korea so he was exposed to the food and fell in love with it. Enough so to become a goodwill ambassador for Seoul and a fan-favorite in Korea. Anyways, I found this article in People today and decided to change it up a little bit (adding scrambled eggs and Korea's staple food kimchi). The family loved it along with a bean sprout banchan side dish that I prepared for them. The recipe provided is my version of this delicious recipe.

    Recipe #475837

    After seeing this recipe in several cookbooks, I decided to give it a try with my own set of ingredients (mostly leftover greens like spinach) for the chicken stuffing and it turned out surprisingly good. The smoked apple bacon and the oil from it provided a great medium for the chicken to cook with a nice smoky flavor. Also, the stuffing turned out creamy and rich with a lot of mozzarella cheese, spinach, zucchini, pine nuts, beaten egg, and a tad of salt n pepper. The crunch from the bacon really balanced the soft creamy texture of the chicken and the stuffing. Luckily, everybody enjoyed the dish and we will probably keep this on our menu item for the kids.

    Recipe #475595

    With the remaining egg noodles that we had the other day, we made a Thai-style soup with chicken, enoki mushrooms, bean sprouts, and kimchi. Everything went well together except for the most important ingredient--the egg noodles. Like I said, we only used it because it was leftover from the chow mein dish but in hindsight we regret "experimenting" with it from the beginning. I am thinking it would have tasted a whole lot better if served with regular rice noodles and possibly some fish sauce for a more authentic Thai soup, but we still enjoyed the soup on this cold winter night.

    Recipe #475592

    We were trying to find some more fish recipes (something other than salmon) for the kids and we stumbled upon some great recipes on the Food Network website using mahi-mahi. Being our first time cooking mahi-mahi, we had to do a little more research than usual because we didn't to want to ruin such nice fish as these (okay they were on the expensive side; $13 for less than a pound). Because they were such nice cuts, I thought I would attempt a classic dish with sauce and presentation to equal fine dining (haha, I got a good chuckle reading that back again). Anyways, I only tweaked one major thing with this dish and that's the risotto. In place, I just used regular sticky rice and added diced shallots and butter to resemble the original dish and it worked out fairly well. Besides this, the other steps were followed as is and you can find the original recipe down below.

    Recipe #475590

    This recipe was inspired from a great cookbook called Heavenly Fragrance, a collection of aromatic recipes focusing on Southeast Asian recipes. This particular dish is a variation of a Malaysian dish but I substituted some of the main ingredients for Korean ones. But little did I know that I was basically making kalbi jjim (Korean braised short ribs) but using pork instead of beef. The other difference (actually two) is that I used star anise (grounded with a mortar and pestle) for the first time and was blown away at the strength of the spice. Though it's a great aromatic ingredient, I highly recommend using it sparingly in dishes. Also, I marinated the pork in a liter of Pepsi for several hours. This may be surprising to some, but the carbonation and the sweetness do a good job at tenderizing and taking any remaining odors out of the pork. Overall, the dish turned out pretty good and I learned a good lesson in cooking today: never underestimate ingredients you have never worked with and use them sparingly the first time.

    Recipe #475456

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