Asian at Home with Seonkyoung Longest

Honey Sriracha Wings

2012-02-18T20:09:00.001-08:00

My hubby is an wing killer. I really mean it.
I can't even describe how much he loves chicken wings.

So, for 3days weekend I made wings for him!

Well, to be honest with you, I wanted to try a new idea of wing sauce that I thought about last night. lol

;-b

It can not be more easier and better!!!

I'm telling you, this is one of the great sauces that I've ever made!!

It's so great because it needs only 2 ingredients for the sauce!!!

(Salt is not counting as an ingredient)

I couldn't wait to share this fun, easy and simple recipe with you guys!!!

So, here is the recipe!!

* Honey Sriracha Wings *

Ingredients

10 Whole chicken wings (split at the joints, tips removed)

Canola oil for frying

1/2 cup honey

1/2 cup sriracha

1/4 teaspoon salt

Directions

Heat 1 inch of canola oil in a large skillet over medium high heat (350 to 365 degrees)

Fry the wings few at a time, turning as needed, until cooked through and nice golden brown.

It will takes about 12 to 15 minutes. Drain fried wings on a paper towel lined baking tray.

Make sure the oil returns to 350 to 365 degrees before adding the next batch.

Meanwhile, Heat a small sauce pan over medium low heat; Add honey, sriracha and salt.

Whisk until combined well. Do not bring to boil or simmer.

We just want to heat up the honey so it will blend well with other ingredients.

Reserve a 1/4 cup of sauce for serving.

Add fried wings in a large bowl and pour honey sriracha sauce over them.

Toss until well combined and wings are well coated.

Serve immediately.

I hope you enjoy this simple and delicious wings at your home!!!

Miso Kale

2012-02-16T07:38:00.003-08:00

I bought a bunch of curly kale yesterday, and I made green smoothie (I will post about the beautiful healthy drink later) with small baby leaves and then other big leaves, I made this easy yummy vegetable dish!

I gave this dish a name, "Miso Kale"

I don't know what about it, but I love this name of the dish! lol

Miso (Japanese fermented bean paste) in Korean means smile, maybe that's why. ;-)

So, anyway, here is the recipe for you guys!

*Miso Kale*

Ingredients

1 Tablespoon white miso

1 Tablespoon mirin

2 1/2 Tablespoon sesame oil

1 clove garlic, chopped

1 small dried chili, chopped

1 small bunch of curly kale (About 6 to 7 medium size leaves) Remove stems, halves and cut into bite size

1 teaspoon sesame seeds

Direcitons

Combine miso and mirin in a small mixing bowl, set aside.

Heat a medium skillet over medium heat; add sesame oil, swirl to coat.

Add garlic, dried chili and kale, cook for a couple minutes until kale is soften. stirring occasionally.

Add miso mixture and mix it very well, quickly.

Top with sesame seeds and serve warm.

Note: Don't cook more than 1 minutes after you add miso mixture. Otherwise you will lose the beautiful flavor of the miso, which is the main point of the dish.

I hope you guys enjoy this easy yummy kale dish!

Gochujang Lemon Chicken

2012-02-09T17:36:00.001-08:00

My hubby had a work event tonight so I had to eat dinner by myself.

Which is not really happens often.

Anyway, I still needed to eat dinner so I decided to make a new recipe!

I come up with the idea of this unique delicious chicken recipe yesterday while I was in a shower.

I was dying to try this recipe since I thought about it, and it didn't take long.

My original idea was with salmon, but I thought why not chicken?!

Especially I don't have salmon on my hands, but chicken!

I still have some other recipe ideas for salmon so I was going for chicken. hehe.

It was amazingly yummy, I couldn't let myself keep this recipe with out telling you guys.

The ingredients are..

1 Tablespoon Gochujang

2 teaspoons sugar

1 Tablespoon Mirin (Seasoned rice wine)

1/4 teaspoon grated ginger

Zest from 1 lemon

Fresh juice from 1/2 lemon

Small pinch of salt for taste

2 boneless skinless chicken thighs

2 Tablespoons sesame oil

Combine first 7 ingredients in a small mixing bowl and whisk well.

Take 1 Tablespoon of the mixture and set aside for later.

Add chicken into the gochujang mixture, coat well both sides and marinate for 15 to 30 minutes.

Add sesame oil into a cold medium skillet, place marinated chicken on the skillet before turn on the heat.

Heat over medium heat, chicken will start sizzle then count 5 minutes, and turn it over or before it burns; cook another 3 minutes or until done and keep turning over prevent burn. Brush the remaining gochujang mixture on the chicken each time when you are turning over the chicken.

Remove from heat serve with warm rice or between slices of breads.

I enjoyed it very well with my rice and steamed broccoli.

I started cook the chicken on a cold skillet,

because I didn't want to add on a hot skillet and burn it even before start cooking.

Gochujang is very easy to burn.

(Easpecially even more sugar in the sauce..)

Keep the heat on medium, just be patient.

Then you will have beautiful spicy juicy chicken on your plate.

I think it will be great idea for grilling also.

I hope you guys try this recipe and tell me how you liked it!

Local Restaurant - Bann Thai!

2012-02-06T06:31:00.000-08:00

Ok, in this blog I really need to be honest.

And to be honest with you, I didn't like this small new Thai restaurant in our town when I visited very first time.

I don't remember why I didn't like it, all I remember is I didn't want to go back.

But one of my good friend, Gretchen wanted to go that restaurant,

and trying to explain how great the soup was!

She was saying, the "Tom kha gai" in the restaurant is great!

So, I was thinking, give them one more chance.

And I believe her taste too.

So we went there last Thursday for lunch.

I ordered Tom kha gai and Panang curry.

I never had tom kha gai before, (My Thai soup experience was only tom yam goong)

And OMG!

Really?! I was missing this delicious food out there?!

I couldn't believe how good it was...

Creamy coconut milk, lemon grass, ginger, vegetables and meat all together...

It was heavenly.

And the panang curry was great too, but tom kha gai got me too strongly,

so the impact wasn't as strong as the soup was.

But I ate it all.

hehehe

I wanna go back there so bad right now, I probably go some time this week!

I really enjoyed it and loved it!!

Thank you Gretchen for the opportunity that let me try one more time,

if it wasn't you, I'm still missing out!

I'm coming back soon!!!

More pictures from another day, I went with my husband <3

Thai beef salad, call Yum Nua (Yum Neua)

OMG, was spicy and DELISHHHH!!!!!

I defiantly order again next time!

Tom Yum Talay (Seafood soup, no spicy)

It was delicious also!

It tastes like tom kha gai without coconut milk.

Or tom yum gung with out spicy??

Anyway, tastes good, what is matter, right?! haha

And this is what Jacob ordered, Hot Basil with Chicken (Pad Kra Prow)

Jacob is not really into Thai food, but he loved this dish and the beef salad (Yum Nua)

The foods were very spicy and hot, which is AWESOME!

After the spicy food, we went McDonald to get some 55cents Ice cream corn! lol

What a perfect ending!

Pork Tenderloin with Balsamic reduction

2012-01-30T14:15:00.000-08:00

One of my job is "Wednesday Night Chef" of the chapel on base.

Every Wednesday I cook dinner for 60 to 100 people, from little kids to seniors.

Last Wednesday I made

"Roasted Pork Tenderloin with Balsamic Reduction,

Roasted Red Onion and Garlic Mashed Potato"

The picture is from the other day I made for Jacob and myself.
You see wild rice and romaine lettuce salad instead the roasted red onion and garlic mashed potato.

Original recipe is from "Cooking Light - 2011 July"

One thing I didn't do from the recipe is grilled peach on the top of the dish,

because I couldn't find any fresh peach at that time.

The original recipe says cut the tenderloin into 2 -3 inch thick slices.
But after I tried, I thought the meat was a bit dried, because it's so small pieces for that lean meat to cook.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

So, when I was cooking at the chapel,

I used whole tenderloin just tight them up with kitchen string, rub with extra-virgin olive oil, dried sage, salt and pepper.
Sage was my twist for the recipe because I believe sage and pork are BFF.

Sear them smoking & screaming hot oven safe pan, nice golden brown.

Then transfer entire pan and meat to 400 degrees preheated oven,

cook 10 minutes or until the temperature hits 150 degrees. Or your desire doneness.

** Pork safe temperature changed from 165 degrees to 145 degrees **
http://www.epicurious.com/articlesguides/blogs/editor/2011/05/pork-temp.html
Read the details!

You can use oven safe skillet so you can transfer from the stove to oven.

Or what I did at the chapel (Especially I had to make 18 of'em!)

I sear them first on a pan, moved to baking sheet and then roasted.
It took a little bit longer to hit the temperature that it needs to be.
Because of too many meats in one oven same time. (So I had to check it very often to not to over cook'em)
But overall every single pieces came out perfectly.

And then I just set a side and let them rest before I'm ready to slice them.
DO NOT CUT THEM RIGHT AFTER YOU TOOK IT OUT FROM THE OVEN!!
It is very important to let them rest at least 10 minutes before slice them.
If not, you will lose all of the juices and that means you will lose all of your hard work toward to pork.
So be patient, and do something else while it's resting.

Before I started cooking the meat, I made the balsamic reduction already.
Because it takes longer than the pork and it can be ahead.
The balsamic vinegar's original recipe is also come from "Cooking Light - 2011 July"

1 Tablespoon extra-virgin olive oil
1 Tablespoon Minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard

I recommend a medium quality balsamic vinegar, not the most inexpensive one.
Because even though it says inexpensive balsamic vinegar will work just fine in the reduction, I smelled lots of vinegar from it.

I just put one small stem of rosemary when I cooked it very first time for me and Jacob, even though it calls chopped fresh rosemary.
Because my hubby isn't a fan of rosemary and it could be over powering for his taste.

And it worked out very well, so when I was cooking at the chapel I did exactly same thing.
And it was less work, too. lol

Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and all of the rest ingredients; cook until reduced to 1/2 cup.

The reduction is for 1 pound pork tenderloin, cut into 12 slices.

For the wild rice salad
Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning.
Stir in 1/4 cup chopped green onions, 2 Tablespoons chopped dried cherries, and 2 Tablespoons chopped pecans.

I didn't have pecans or dried cherries.
So I added walnuts and dried cranberries and dried apricots.
It worked just fine.

Oh, and I seasoned with very little bit of extra-virgin olive oil and salt.
Just bring out all of the flavor, not too much. Real small pinch.

And the romaine lettuce salad was just toss with extra-virgin olive oil, lemon juice, salt and pepper.
How simple is that?! lol

I hope you guys try the recipe and enjoy it!
Even though it's not Asian cuisine! lol

Korean Lunar New Year's Food! #2

2012-01-29T07:39:00.000-08:00

Ok, I couldn't finish by one post about my Lunar New Year's foods!!!

So, here we go~!!

I still have 1 more thin cut sirloin (I had total 3, 1 for Korean steak and1 for Japchae)

So, last one I used for "Ggochi-Sanjeok"

Witch is right side one in the picture.

Ggochi mean is skewer, Sanjeok mean is any kinds of food you cut into long strips and line on a skewer.
Normally my family use tooth picks, because it's perfect size for it.
And I skewered danmuji (Koean Pickled Radish), imitation crap meat, green onion and thin cut sirloin.
You can use pretty much any kinds of food that you can cut into a long strips and can skewer.
So, be creative!!! ;-)
The combination of mine is my family style.

And the other side, on the left is "Stuffed Shiitake Mushrooms"
I took out of the steams, chopped fine pieces and set a side.
Because I used for my Gul-Jeonya (Pan-fried oysters).
Anyway, and then make the stuffing.

For stuffing,

1/4 lb ground beef
1 Tablespoons soy sauce
1 Tablespoons sugar
1/2 teaspoon sesame oil
1 clove garlic, minced
black pepper.

Take the steams out from the mushrooms.
In a medium mixing bowl, combine all together and mix well.
Stuff prepared mushrooms head.
In a small bowl, pour 1/3 cup of flour.
In another small bowl crack an egg and beat well.
Heat a large skillet over medium heat; add oil.
Coat the stuffed mushrooms with flour, shake off the excess flour.
And then put it into beaten egg, coat well.
Place on heated and oiled pan, cook 5 minutes both side, until golden brown and cooked though.
Drain excess grease on paper towel, serve warm.

Basically all the Jeons are same cooking method.
Dust with flour, coat with beaten egg and then pan-fry.

I did exactly same steps to my Ggochi-Sanjeok.

I could done the pan-fried oysters in the same method but I decided little different and easy way.
Make pancake style! Hehehe.

For Pan-fried Oysters.. (My favorite!)

1/2 cup flour
1/4 cup corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 water
2 green onions, cut into diagonal
1/3 cup chopped mushroom (It is for texture so you can use any kinds. I used shiitake mushroom's steams this time)
8 ounces oysters
vegetable oil

in a medium bowl, whisk first 7 ingredients until combined.
Add green onion and mushroom mix it well.
Add oysters and carefully fold it, just until coated. (Oysters are very easily break)
Heat a large skillet over medium-high heat; add oil until it coats the pan fully.
When the oil got hot, place 1 heaping Tablespoon of the oyster mixture on to the skillet.
Cook 2 minutes each side, until golden brown and cooked through.
Drain excess grease on paper towel.
Repeat the method until it's done.
Serve warm.

I made soy bean sprouts side dish!

And I made spicy radish side dish too! 무생채!!
It looks similar to kimchi but tastes different.

Here is my mother's recipe for it!

3 cups shredded radish
1 teaspoon salt
1 Tablespoon Korean red flakes
1/4 teaspoon sugar
1 clove garlic, minced
1 green onion, finely chopped

In a large mixing bowl, combine all of the ingredients and mix well with your hand.
*Wear a plastic glove, if not your hand will burning!!*

I think this is it!
Next year I will come with other Lunar New Year's food that I couldn't show you this year!!
Oh, don't forget Soju while you're eating Korean's Lunar New Year's food!!!!

Korean Lunar New Year's Food! #1

2012-01-28T11:12:00.000-08:00

Happy Lunar New Year!!!!!

I cooked a lot for 2012 Lunar New Year!
Normally while I was in Korea I'm with my family for the new year,
but I haven't been with my family for Korean holiday for 2 years...

But, instead of sit down and be sad, I stood up and cooked almost of my family tradition lunar new year's food! I couldn't make all of the family tradition foods by myself, especially I had only 4 hours to cook.

So I made only my favorites!

I made rice cake soup, even though it's not my favorite new years food,

because we've got to eat it for new year!!

Read more about the rice cake from my another post!

http://seonkyounglongest.blogspot.com/2012/01/good-start-for-new-year.html

First I started with Korean style steak, call by Jeok.

Because it needs to be marinated for a while.

This is the meat I got from Walmart, thin cut sirloin steak.

It was 3 pieces of meat, and I made this dish using one piece from the package,

Anyway, I marinated in..

2 Tablespoons pear juice (Ground canned pear in syrup)

2 Tablespoon soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 Tablespoon rice wine

1 clove garlic, chopped

1 green onion, chopped

Combine all of ingredients in a wide bowl.
Pock the meat with a fork several times so the meat will absolve the flavor very well.

set a side marinate for 30 minutes.

Jacob grilled this meat for me, while I was cooking other foods.

We like our meat medium-rare, so he cooked it 2 minutes each side on very high heat.

You can cook longer if you like to. ;-)

It was tender and juicy~!!

And using another piece of the meat, I made Japchae!!

Japchae is Korean stir-fry noodles with meat and vegetables.

Japchae (jabchae, chapchae) is a Korean dish made from sweet potato noodles (called dangmyeon), stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.
Japchae is most commonly served as a side dish, though it may be a main dish. It is often served on a bed of rice; together with rice it is known as japchae-bap (), bap (밥) meaning "rice."
The name, japchae, comprises the two hanja words; jap (hangul: 잡, hanja: 雜, literally "mixed and stirred") and chae (hangul: 채, hanja: 菜, literally "vegetables"). Therefore, japchae literally means "a mixture of vegetables."
From Wikipedia

I made with onion, spinach, carrot, enoki mushroom, beef and Korean glass noodles.

This is the enoki mushrooms. Enokitake, 팽이버섯

Long and skinny. It doesn't really have its flavor, but has a great texture.We use it for tones of different foods. ;-)

I used in my donggeurang-ttaeng also!

It's Korean style meatball, mixture of ground meat, vegetables, egg, cornstarch (or flour) and seasoning.

My version of it is..

1/2 lb ground pork1/2 lb ground beef1 Tablespoon pear juice2 green onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon salt and black pepper

2 Tablespoons finely chopped carrot

2 Tablespoons finely chopped onion

2 Tablespoons finely chopped enoki mushroom

You can season with soy sauce if you like to.

I didn't put any flour, starch or egg either this time. Even though I usually do.

Because I wanted to make it really meaty.

In a large bowl, mix all of the ingredients and mix very well until mixture becomes sticky.

(This process will make the meat and vegetables stick together well.)

Form a walnut size balls and then press lightly into shape. Like a slider patties.

In a small bowl, pour 1/2 cup of flour.

In another small bowl crack an egg and beat it well.

Heat a large skillet over medium heat; add oil.

Coat the patties with the flour first, shake off the excess flour.

And then put it into beaten egg, coat well.

Place on heated and oiled pan, cook 4 minutes on both side, until golden brown and cooked through.

Drain excess grease on paper towel.

Serve warm.

Doggeurang-ttaeng is very left side. (Sorry about the arrow!)

I will keep posting all other foods on next post!

So, stay tune!!!

Sharing Dessert Recipes! ;-)

2012-01-27T07:27:00.000-08:00

I'm a lady. I'm not a dessert person.

But, there are a few desserts that I fell in love with.

First one I'm going to share with you guys is "Mountain Dew Apple Dumplings"

I know, it sounds strange, right?!

My mother in-law made the special dessert when we were visiting them for last Thanksgiving.

I thought I wasn't gonna like it.

BUT SURE I DID!! I LOVED IT!

Here is the recipe.

Apple Dumplings

3/4 cup sugar

1 stick butter, melted

1 teaspoon cinnamon

2 cans crescent rolls

2 apples, cut into 16 pieces

1 (12oz.) Mountain Dew

Preheat the oven to 350 degrees. Grease a 13x9x2inch baking pan.

In a small bowl combine sugar, butter and cinnamon.

Separate the crescent rolls and wrap apples in the rolls.
Place them in the prepared pan.

Pour butter mixture over the rolls.

Then pour Mountain Dew over the top.

Bake for 30 minutes.
Reduce the oven to 200 degrees and let them set in oven for 15 minutes.

And there is another dessert recipe that I tried last night.

The original recipe is come from "Barefoot Contessa at Home" by Ina Garten.

Here is the original recipe.

Peanut butter & Jelly Bars

Makes 24 bars

1/2 pound (2 sticks) untaled butter, at room temperature, plus more for greasing the pan

1 1/2 cups sugar

1 teaspoon pure vanilla extract

2 extra-large eggs, at room temperature

2 cups creamy peanut butter, such as Skippy (18 ounces)

3 cups all-purpose flour, plus more for dusting the pan

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups raspberry jam or other jam (18 ounces)

2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees. Grease and flour a 9x13x2inch baking pan

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs and peanut butter and mix until well combined.

In a small bowl, sift together the flour, baking powder, and salt. with the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. spread the jam evenly over the dough.

Drop small globs of the remaining dough evenly over the jam.

Don't worry if all the jam isn't covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown.

Cool and cut into small squares.

All I did different is I used Nutella instead of peanut butter.

Spread strawberry jam and top with fresh strawberries and blue berries.

You can skip the fresh fruit part, if you don't like too gooey texture.

And I topped with chopped 60% cacao chocolate instead chopped peanuts.

If I had hazelnut, I would done it also with chocolate.

The biggest reason I changed the original recipe, because I'm not a fan of peanut butter.

I like it, but not for my dessert.

I hope you guys have very very sweet weekend!!!

Love you! <3

Simple Salad with Teriyaki Chicken!

2012-01-21T07:19:00.000-08:00

I and Jacob had a long week!!

So, last night we sat down together and drink one glass of beer(No wine in the wine glass! lol), with

simple salad, teriyaki chicken and brown rice.

Because it's simple to prepare and make!

And Jacob helped me out very well.

Love you honey~

The salad was only lettuce and tomato!

But the black sesame dressing was good enough for this simple salad!!

I know, it looks like lots of black pepper, but actually, I didn't put any black pepper,

it's all black sesame seeds!

2 Tablespoons black sesame seeds, 1teaspoon rice vinegar, 1 teaspoon light soy sauce, 1Tablespoon mayonnaise

Put sesame seeds in a mortar and grind until fine with a pestle. Add rest of all the ingredients into the mortar and mix well with a whisk.

Keep and serve cold.

Check my teriyaki chicken recipe right here!!
http://www.seonkyounglongest.com/#!videos

Jacob will grill some lamb burger for Saturday lunch,

and I'm thinking make Korean style meatballs some time this weekend.

We call "Dong-geu-rang-ttaeng"

It might be a good finger food for a party too!!

I can not wait to show ya'll!!!!

Cold day makes me want some hot soup!

2012-01-14T06:28:00.000-08:00

Today suddenly the weather got very cold!!!

Right now it's 4:27 PM, but it's colder than earlier this morning!?! What happen?? lol

Whenever the weather is very cold and gloomy, I always want some hot, spicy and grease food.

Because it makes me feel better.

So, today!! I made.....

"Spicy Beef Korean Soybean Paste Soup"!!

"매운 소고기 된장찌개" !!

WOOHOO~!!

Ahhhhhhh, I'm very full right now, but looking at the picture makes me want to eat some more~!!

lol

Serve individual dishes.

And one of my side dish, stir-fry burdock.

Soooo~ good and it goes very well with the soybean paste soup and rice!

Click the follow links to see the recipe of stir-fry burdock.

Video Recipe - http://www.seonkyounglongest.com/#!videos/vstc15=page-12

Written Recipe - http://www.seonkyounglongest.com/#!recipes/vstc3=side-dish

Name This Dish!! ^0^

2012-01-10T07:18:00.000-08:00

I made this lunch box for my husband!!

He loved it!!!

BUT!!!

I haven't named it yet!! HELP!!!

The idea is from the lettuce cup, or lettuce boat.

I wanted to make healthy lunch box for Jacob and still satisfy him.

For the recipe of the main dish that I NEED YOU TO NAME IT is..

Ingredients

1 Tablespoon peanut oil

3 Cloves garlic, finely chopped

1/2 Onion, chopped (About 1/3 cup)

1 lb. Lean ground beef (93/7)

Salt and pepper

2 Tablespoons fish sauce

1 teaspoons grated ginger

1/2 Stalk fresh lemongrass OR substitute 1 Tablespoon frozen lemongrass

1 Tablespoon black vinegar

1 Tablespoon rice wine vinegar

1 Tablespoon sugar

2 Tablespoons chili garlic sauce

3 Tablespoons rice wine

1/2 Cup chopped water chestnut

1/2 Cup chopped bamboo shoot

3 Green onions, chopped (About 1/4 cup)

Sesame oil

2 Fresno chili pepper, chopped (Optional)

Freshly ground black pepper

Cilantro

Sesame seeds

Directions

1. Heat a large skillet over medium-high heat; Add oil and swirl to coat. Add garlic and onion saute 2 minutes.

2. Season ground beef with salt and pepper. Add beef to pan, and cook for 10minutes or until beef is browned .

3. Meanwhile combine fish sauce and next 6 ingredients (through chili garlic sauce) in a small mixing bowl, set aside.

4. When the meat is browned, add rice wine, let it evaporate about 2 minutes. Stir in water chestnut and bamboo shoot to pan and cook 1 minute. Add the fish sauce mixture cook 2 minutes or everything combine very well together.

5. Remove from heat, add green onion, and next 3 ingredients (through black pepper). Top with cilantro and sesame seeds. Serve with ice burg lettuce, brown rice and sweet chili sauce.

I know, the picture actually top with green onion but I didn't have cilantro at that time.

I served with brown rice because we are trying to eat healthier.

And it goes very well together.

Brown rice is packed with lots of fiber, omega -3, protein, minerals and more..!!!!

Let's try to eat healthy but let's not give up the great flavors and taste!!!

Remember, you can always cook HEALTHY ASIAN FOOD AT YOUR HOUSE!!!

And please help me out to name this dish!!!

Any Idea?????

Good Start for the New Year!!!

2012-01-04T18:09:00.000-08:00

1.1.2012

I can't let the first day of year goes away with out my rice cake soup - Ddeokguk (Tteokguk)!

Even though, I wasn't ready to cook (Because we party so hard. lol),

I had to eat this traditional food for the new year.

Tteokguk is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (guk) with thinly sliced rice cakes (tteok - it can be called a kind of rice pasta). It is tradition to eat tteokguk on New Year's day because it is believed to grant the consumer luck for the forthcoming year and gain an additional year of life. It is usually garnished with thin julienned cooked eggs, marinated meat, and gim

From Wikipedia, the free encyclopedia

Read more about it - http://en.wikipedia.org/wiki/Tteokguk

Bulgogi isn't the traditional food for the new year but I had meat that already marinated so I made it.

Well, honestly it's not a great picture of rice cake soup,

but this is what we ate and it was taste sooooo gooood!!!!

I made totally home style.

The egg is in the soup, not fancy yellow & white separated on the top.

The egg in the soup is taste a lot better than on the top for my taste.

Because it comes together with everything better.

And a lot easy to do it too.

Hehehe.

And, OF COURSE!!!!!

KIMCHI!!!!

Can not start anything with out kimchi! That's me!! lol

I think that kimchi in the picture turned out a bit more spicier than I normally make.

Because I put lots of red flakes and the red flakes was hotter than the other one that I used to use.

I still love it though! Hehe

One of my new years resolutions is eating healthy.

I will try hard and probably I will come up with lots of healthy Asian recipes for you guys!!

GOOD LUCK ALL OF YOU!!!

새해 복 많이 받으세요~!!

My Soul and Comfort Food ^-^

2012-01-03T07:11:00.000-08:00

If you can eat only one food in the rest of your life, What it would be?

I don't even have to think about it, because I know what it is.

Hands down,

*** Kimchi Jjigae ***

Before I left from Korea to U.S, all I wanted to eat was Kimchi Jjigae.

I was eating it for every single meal, every day.

Because I knew that I will miss it so much more than anything.

And sure, I was right!!

After I got married, and living in a very very small town in Mississippi,

There's no way to get Korean food.

Though, I was fine, I was eating well, doing well, but....

One day, I just got sick SO BAD.

How bad?

I couldn't even stand up by myself and couldn't eat anything.
I passed out a couple of times because my body couldn't handle the pain.

Jacob took me a couple of hospitals, but they couldn't find what is wrong with me.

They said they did everything to find out what is wrong with me but sorry that they can't help.

After a couple of weeks, we gave it up to fix me.

Because the hospitals were giving up on me.

But I still didn't want to tell my mom because she will worry about me to death.

I was still sick and I finally called my mom I've been sick for a while and I'm not getting any better.

My mom was living in Colorado,

and she said she will come visit me to take care of me.

She came down to Mississippi with filled up a huge SUV,

and of course she brought lots of Korean food too.

After she came, she started feed me Korean food.

And guess what?

I stood up from the bed after I ate her food for ONE DAY!

Mainly it was kimchi and kimchi jjigae.

Korean being is impossible with out kimchi, for sure!! lol

Thanks mom and I love you always no matter what.
Don't be ever sorry to me because you "Think" you are not a perfect mom.
No one is perfect.
I couldn't be alive with out you.
You are the BEST!!!

What is your soul and comfort food? :-)

Sweet Chili Sauce Isn't Only for Dipping!

2012-01-02T11:44:00.000-08:00

If you like spring rolls, or lumpia (Filipino spring roll),

you probably had sweet and sour sauce or sweet chili sauce as a dipping sauce.

But today, I'm not talking about the spring rolls.

I'm talking about the dipping sauce.

It is such a delicious sauce that you can use more than a dipping sauce.

I and my husband Jacob prefer the sweet chili sauce because we like to have a little kick! lol

The other night Jacob asked me to make him "Something" that include sausage and tomato.

I have no idea where his thought come from but I said I will try.

I didn't want to cook obvious thing, so I looked up the refrigerator,

and came up with this Asian but no Asian food. lol

Ingredients
2 Tablespoons extra virgin olive oil
2 small red or Yukon potatoes, thick sliced (About 1cup)
1/2 medium size yellow onion cut into1inch dices
3 links hot or spicy flavored sausage
10 cherry tomatoes, blenched and peeled
1/2 cup snow peas, tips pulled off and strings removed
4 pickled pepperoncini peppers
Pinch of black pepper
1/4 cup sweet chili sauce

Directions
Prick the pepperoncini pepper with a sharp knife, set a side.
Heat the oil in large skillet over medium high.
Add potato, cook 2 minutes each side until golden brown, then add onion and sausage.
When onion is soft and sausage cooked nicely and golden,
Add tomato, snow peas and pickled pepperoncini.
Cook 3 minutes or until snow peas cooked, Stir occasionally.
Add black pepper and sweet chili sauce and combine well.
Serve on toasted breads.

I served with toasted ciabatta.

Because I love rustic breads than regular no-fun soft bread.

Sweet, tangy, lots of textures and very little bit of kick from the sauce! :-)

You don't need to add any salt because sausage, pepperoncini are already salty.

And the sauce will give you the enough seasoning that you need.

Try and find a new way to cook your everyday ingredients!!

Have FUN in your kitchen and good luck!!

Spicy Beef Bulgogi~!

2012-01-02T11:22:00.000-08:00

There is no such a thing like spicy food.

I understand there are people who can't eat spicy food or doesn't like spicy food.

But I LOVE spicy food so much and I can't live with out it.

One day I was making bulgogi, and thought,

"Why have I never tried to make spicy bulgogi..? Hmmm"

Then I suddenly changed my mind, and

from "Making Regular Bulgogi" to "Making Spice Up Bulgogi"

(^---------^)

Hehehehehehe

TAAA RAAAAAA~~~

No banchan (Side dishes in Korean) but sure it didn't need any banchan!

Normally I wrap my bublgogi in green lettuce or romaine lettuce but this time

I served with ice burg lettuce and radicchio!

Crunch texture from ice burg lettuce and a little bit of bitter taste from radicchio was perfect

with my spicy beef bulgogi! :-)

And it makes me feel a lot better eating red meat because I eat lots of vegetables when I wrapping!

It's so much easier to eat the lettuce than eating salad!!

All I did was add chili garlic sauce, sriracha and extra sugar to my regular bulgogi recipe.

And I had shiitake mushrooms in my refrigerator so I added into it.

IT WAS YUMYYY!! v(^----^)v

Click to see my written and video bulgogi recipe,

Written Recipe - http://www.seonkyounglongest.com/#!recipes/vstc3=main-entree

Video Recipe - http://www.seonkyounglongest.com/#!videos/vstc15=page-8

If you want to try spicy bulgogi, add 2 Tablespoons chili garlic sauce, 1/2 Tablespoon sriracha and 1Tablespoon sugar or honey.

Add some mushrooms and onions for your taste.

I hope you enjoy it as much as we did~!!

<3 XOXO LOVE <3

Jamie at Home

2012-01-02T10:56:00.000-08:00

As you know, Jamie Olive is my mentor.

I love his style, how he treat and respect the ingredients, and so much passionate about cooking.

One of my favorite his cook books is "Jamie at Home"

I watched the show first before I bought the book, and I just fell in love with him, again.

I felt that he finally shows people what he really wants to show, with out fear.

So natural, loved and brilliant.

This is one of his recipes that showing who he is and what he does;

"Crispy and sticky chicken thighs

with squashed new potatoes and tomatoes"

Rustic, delicious but simple steps and simple ingredients.

It's one of my husbands favorite so I made it again for him. :-)

Pan-fry the chicken thighs, boil the potatoes and tomatoes.

Then bash up fresh oregano leaves with extra virgin olive oil, a good splash of red wine vinegar (This is what the book says!), a pinch of salt and pepper.

This is how it looks like, right before bash up.

Toss everything together carefully.

Isn't it beautiful?

After toss all together then you bake in the oven until golden.

It looks even better after baked!!!

I'm drooling again! lol

It is very simple recipe,

but you can taste how much Jamie loves and respects food and every single ingredients.

Everything meant to be together in the dish, you can't miss.

My husband and I enjoyed this dish so much, will make again soon for sure!! :-)

2011-12-28T10:11:00.000-08:00

Today is my lovely handsome husband's birthday!

Happy birthday Jacob!!!

I'm so happy that you are with me in this earth.

I love you more than anything!!!!

Here is some pictures of Jacob when he was young. :-)

And here is now days pictures. :-)

HAPPY BIRTHDAY MY LOVE JACOB!!!

Luchbox!!

2011-12-12T18:10:00.000-08:00

YAY~!! I'm back!!!

With my "Lunch Box Special"!! :-D

Since I have two jobs now, I can't cook lunch for him everyday like I used to.

He doesn't like going out to eat and he said he is missing the lunch time we used to have together,

so I try to make lunchbox for him as much as I can.

Today I made,

Spam Musubi

Romaine Lettuce Salad Top with Tangerine, Spam Bites

Yuzu (Yuja) Dressing

And..

Red grapes and mango for dessert! :-)

He sent me a message that he really enjoyed the lunch!

I was so happy to hear that from him! Hehe.

The salad was pretty simple but the dressing was the BOMB!! lol

I made the dressing with "Yuzu (Yuja)" product, which is they made it for tea.

It contains yuzu, honey and sugar.

Yuzu is a citrus fruit and plant originating in East Asia.

It is pretty ugly looking citrus but it is one of most amazing aromatic fruits!

Sadly it's very hard to find in U.S as a fresh product.

So, I buy yuzu tea mixture or yuzu juice in a bottle.

You can also find dried yuzu zest if you are lucky! ;-)

You can read more about yuzu, right this link - http://en.wikipedia.org/wiki/Yuzu

Spam musubi is one of great ideas for a lunchbox!

I made with turkey spam, it contains less fat and salt than regular spam.

For my and my hubby's taste it works alot better!

And this is another lunchbox that I made the other day.

I made delicious peach glazed chicken. ^-^

Normally I like to use romaine lettuce for this dish,

but I didn't have it so I substituted iceberg lettuce.

Hehe, it glazed very well!! lol

For video and written recipe of "Peach Glazed Chicken" follow the link!!

Video Recipe - http://www.seonkyounglongest.com/#!videos/vstc15=page-2

Written Recipe - http://www.seonkyounglongest.com/#!recipes/vstc3=main-entree/vstc10=peach-glazed-chicken

If you have time and energy to make a lunchbox for your family or friends,

I hope you will try my spam musubi or peach glazed chicken!

Because they are delicious and easy on the container!

I hope your family and friends enjoy as much as my hubby did!! :-D

Cold Day, We Need "Heart Warmimg Food"!!

2011-12-05T18:32:00.001-08:00

Lately the weather got really cold.
It's not snowing yet, but rainy, windy, and cloudy.... Ahhhh, So gloomy!!! >.<;;

This kind of weather puts you in a bad mood, and I don't like it at all!
Well... some times I enjoy it with my coffee and cozy socks, but not today! lol

So, I made my "Heart Warming Food" for myself and my hubby.

Ttukbaegi Bulgogi - Earthen Pot Bulgogi

Which is DELICIOUS food. lol

The marinate sauce is same as regular bulgogi, but it should be a little more sweet and less salty.

Click for my regular "Bulgogi" video & written recipe!

Video recipe - http://www.seonkyounglongest.com/#!videos/vstc15=page-8

Written recipe - http://www.seonkyounglongest.com/#!recipes/vstc3=main-entree

***To make it a little more sweet and less salty, just add more pear juice or any sweeten you'd like to use.
And omit 1 teaspoon soy sauce from the recipe. ***

Cook the bulgogi first on Ttukbaegi (Earthen pot), then add sliced onion, cook little bit more.
Add dried bonito dashi stock, glass noodles (Prepared - follow the directions on the back of the package) and *salt for taste.
Bring to boil, let it boiling about 1 to 2 minutes, add green onion and sesame seeds and then remove from the heat. (It will still boiling for a couple of minutes, even though you moved from the heat!! Be careful!!!)

*You should season with salt because of the color of the food.

Click for dashi stock - http://www.seonkyounglongest.com/#!essentials/vstc17=dashi

You SHOULD SERVE when it's still BOILING!!

That is the point of the Earthen Pot! :-)

I served with baby radish kimchi, beef galbi and of course rice! Hehe.

Click the link for video & written recipe for galbi!!

Video recipe - http://www.seonkyounglongest.com/#!videos/vstc15=page-6

Written recipe - http://www.seonkyounglongest.com/#!recipes/vstc3=main-entree/vstc10=korean-bbq---galbi

DELICIOUS BEEF GALBI!!! ^--------^

I hope you have a heart warming day

with my heart warming food!!

@@@~Oyster Rice~@@@

2011-11-28T19:46:00.001-08:00

I used to eat lots of oysters when the weather is getting cold in Korea.
Korean oysters are smaller size than American oysters but packed with lots lots of flavor.

We dip law oysters in "Cho Gochujang" which is add sugar, vinegar, sesame seeds in gochujang(Korean red pepper paste). I always add some sesame oil too. It gives lovely flavor to the sauce. It is very common sauce for law seafood in Korea.
I love it more than cocktail sauce, obviously. ;-b hehe.

My mom used took me to a restaurant or cooked for me this delicious oyster rice in winter time and it is one of my "Heart-Warming Foods".
I haven't had for a long time, I don't know why. Probably because of I couldn't find any fresh oysters to cook with.

But...... I finally got it! LUCKY!!!!

I was so happy to eat this meal. Even though I didn't have a right stone pot to cook with it. Who cares?! It tasted AWESOME~!! (*>D<*)
My mom probably is very proud of me right now!! lol

There are a couple different types of sauces that you need to eat with. My favorite sauce is shrimp soy sauce. It made with live shrimp, soy sauce, pepper and other seasonings. Yes, LIVE SHRIMP!!
Don't you worry, whenever it is ready to eat, shrimp is not alive any more.. lol
Believe or not, it is very sweet and great flavor!!

But, I didn't have it so I just made quick and easy sauce.

Soy sauce, sesame oil and seeds, red flakes, and green onion.

That's it! ;-)

Add the sauce as much as you want, and

SHAKE IT SHAKE IT, MIX IT MIX IT! ^0^

With my homemade kimchi, AHHHHHHHHH~~~~ It's melting in your mouth!!!

SOOOOOOO GOOOOOOOOD~!!

Creamy juicy steamed oysters on the rice, and the rice observed all the juice from oysters......

The sauce gives you freshness, salty and nutty flavor~

And the kimchi just pop in your mouth, wake and clean your pallet all same time!!

I want some more!!! >.<

Cook for My In-Laws!! (^-^)

2011-11-22T13:27:00.001-08:00

I was writting this post at FL Nov, 22.
But I couldn't posting at that time. I had to wait until I come back home to post it.
So, now I'm home and here it goes~!! :-D

I'm in FL, visiting family and spend time together for Thanksgiving.I'm having such a lovely time here.
I couldn't blogging lately because of it. Thank you for understanding everybody! :-)

I haven't took lots of pictures either, I keep forgetting to take pictures because I am having SO MUCH FUN! lol

Today, I wanted to show you what I cooked for my in-laws last night. They requested what they want me to make for them. It was my Crab Wonton and Asian BBQ Sauce Baby Back Ribs. SO I DID! ^-^

My mother in-law, LOVED crab wonton. It means a lot to me, because she doesn't care Asian food that much.

You can check out the video & written recipe of this gorgeous crab wonton right here!!

Click for the video recipe - http://www.seonkyounglongest.com/#!videos/vstc15=page-11
Click for the written recipe - http://www.seonkyounglongest.com/#!recipes/vstc4=crab-wonton

And the baby back ribs with Asian BBQ sauce comes out great too!! I didn't have all of the ingredients to use for the recipe, but it still turned out great! :-)
I didn't have apple jelly and gochujang so I used plum jelly, soy sauce and cayenne instead.
But if you have all the ingredients, try the original recipe which is really AWESOME!

Click for the video recipe - http://www.seonkyounglongest.com/#!videos/vstc15=page-4
Click for the written recipe - http://www.seonkyounglongest.com/#!recipes/vstc3=sauce-and-dressing

I hope you guys enjoy as much as we did!!! :-D

I have to be heading to work now, so I will be back tonight for another posting. :-)

Eat Shimp - From the head to the tail.

2011-11-17T16:38:00.001-08:00

Grilled shrimp, bacon and chicken cabbage, kimchi and rice for dinner.

My hubby grilled the shrimp, and he never had grilled whole shrimp like that before. So, I let him do that even though he didn't know what he was doing, and I start cook the cabbage, on the right side of the picture. When he brought the shrimp back from the grill and told me "It's done!" I was like "Yeah... right, It takes longer time than a couple of minutes.." But he said he doesn't want to over cook the shrimps and I said it's head on, skin on and you are cooking on the grill. Bring back out there and cook some more. But he wouldn't until I open one of 'em and taste. So I did, and it was RAW!!!! I told ya! lol

Anyway, we finally sat down and start eating the gorgeous grilled shrimps!
IT WAS SOOO GOOOOOD!!!!!
I seasoned the shrimps with salt, pepper, smoked paprika and cayenne. Yeah, I think I live in south little too long too. lol

When we came back from the trip all of my vegetables were frozen.
Ahhhhhhhhhhhhhhhhhh.............. :-( Frustrate with the old @$$ refrigerator!!! >.<;;;;;
But, my sorry @$$ frozen cabbage turned out this beautiful side dish.

Ingredients
1 teaspoon vegetable oil
3 slices bacon, cut into bite size
1/2 roasted chicken breast shredded
2 cloves garlic, chopped
1/2 teaspoon grated ginger
1/2 medium size cabbage, cut in half, then cut each half into 3 equal pieces.
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons sesame oil
1 green onion, chopped
Sesame seeds for garnish

Directions
Heat large skillet over medium-high heat. Add oil and swirl to coat; add bacon cook until nice and tender but not crispy, 3 to 4 minutes.
Add chicken, garlic and ginger, saute for 4 minutes or until fragrance and chicken is tender.
Remove bacon and chicken mixture from the pan, set a side.
In same pan, (Do not wash it!) place cabbage wedges, and cook 5 minutes both sides or until it golden crispy outside and cook through inside. Season with salt and pepper. Remove from heat.
Transfer cabbage on a serving dish and arrange bacon and chicken mixture right on top.
Drizzle sesame oil, and garnish with chopped green onion, sesame seed. Serve warm.

I LOVED IT! So simple, easy and delicious!
I had leftover roasted chicken breast, that's why I put it in the dish, but you can skip it.
It was just good as it is, or eaten with rice and kimchi.... ahhh~~~ SO GOOD~!! ^0^

By the way, we finished all of the food and surprisingly my hubby suggest fry the shrimp head.
WOW! REALLY?! And believe or not, he was eating the shrimp skin too!!!! (Because of I was eating it, and he tried it. HE LOVED IT! Crunch!Crunch!) I'm so proud of him!! He eats shrimp like Asian people do! lol What a step!!

So, I was so happy to him to try something new, I deep-fried the shrimp head!!

YEAH~YEAH~ THAT'S WHAT I'M TALKING ABOUT!!!

So crunch crunch!!!! >.<

It was great dinner at home!!!

I just hope that I can get fresh ingridients everyday!! Which is very hard where I am, but I try my best!! That is all about! Right?! ;-)

Sashimi at Home! (*^3^)/

2011-11-16T19:13:00.001-08:00

My hubby loves sashimi, and so do I.
But so sadly we can't get any fresh seafood around where we live. I'm so tired of frozen seafood.
So the trip to Destin, FL was such a great treat for us!And right next day we came back home with the fresh seafood from the gulf coast, this is how our lunch looks like.

Pretty impressive, huh?

I couldn't let myself come home without any fresh seafood. So, we went a seafood market in Destin.
They pack for you if you ask them, with extra charge for the cooler. It's good until next day morning.

We are in the gulf coast, of course we brought back some oysters and shrimp.
But the special treat for me was this one.

TA~DAAAAAAAA~!!!

Yes, HUMONGOUS RED SNAPPER~!! BAHAHAHAHAHAHAHA~!! ^0^
They caught the fish in the morning when I went the seafood market, it was so beautiful and fresh!!
I was thinking how I'm going cook this fish all the way back home..
And the best way to treat this fresh fish is.... Sashimi.

I NEVER have done filleting fish before. It was little scary to try by myself, but I wanted to done it so bad for a long time. So, I started work on it! :-) hehe.

First I did was remove the fish scales. It was harder than I thought, because the scales flying everywhere!! But some how I got it all!! lol

I know, it looks pretty much same to the picture above but, you can see it's not as shiny.
So, next step is the most scary part (for me!) FILLETING!

I couldn't take any pictures while I'm filleting, because I had to finish it as quickly as possible for the freshness of the fish.

But, guys, LOOK!!! I DID~!! >0<

Not bad for first time, huh?! Oh, the head is separated by the way.
The technique is Three-piece filleting, the end result is two fillets and the skeleton.

I tenderized the skin also. Red snapper has pretty tough skin so I had to.
You can eat any scaly fish with the skin on but it must be scaled first. You don't want to eat that. lol
Tenderizing fish skin is basically pour hot water over the lightly covered fillet and cool it in ice cold water bath. Make sure place the fillet on a up-side down strainer or a rack. You don't want the hot water to cook your fish. We try to eat sashimi right? :-)

I prepared shrimp too. :-)

Look at these fresh and lovely shrimp!! I haven't seen this fresh shrimp for a year!!!
I blenched these shrimp in boiling water seasoned with salt and sake. Then shocking them in ice cold water.

It was hard work, I'm not gonna lie.

But to me, it was so worth it!!

How much money do we pay for this much sashimi at the restaurant?!
I bought the fish $6.95 per pound!
Look how much sashimi I got!! And this is only 1/4 of the 2 fillets! I used only 1 fillet for sashimi and I put it back the other one in refrigerator for later. And I still have the skeletons, I'm going to broil or grill it later on. :-) hehe.

Here is sushi bowl. I put sushi rice underneath and arranged shiso (Japanese herb), sweet egg omelet, pickled ginger, green onion, cooked shrimp and red snapper sashimi. What a lunch!

I'm so proud of myself. ^-^

The Surprise 28th Birthday Trip - #3

2011-11-15T11:32:00.001-08:00

11/12/2011 Saturday - Evening

Date Night: Dinner for Two

Glazed Prosciutto-Wrapped Shrimp

Mixed Salad Greens with Candied Apple Slices,

Pistachios and Mini Grilled Brie Sandwiches

Chateaubriand

Bearnaise Sauce

Broccoli Boursin Gratins

Chocolate Creme Brulee with Fresh Raspberries

What????? @.@;;

Someone help me to understand the menu please~!! lol

It sounds so hard and complicate, but actually all of 'em are very easy to make at home!

First we started with dessert, because it needs to cool in the refrigerator for hours. We made simple chocolate custard, and moved on to chop onions and make bechamel sauce for broccoli boursin gratins.

Yeah, I'm trying to learn as much as I can!!! lol

It was a really great experience to learn from professional chef, (She was very passionated about food, I was so happy to have conversations with her!) she had all the answers for all of my questions. So cool.

After dessert, side and main is done, we start cooking appetizer and salad. There were lots of steps for salad though. Make brie sandwiches, candied apples, make vinaigrette.. I got the appetizer (Glazed prosciutto-wrapped shrimp) and other groups got the salad.

Waiting for the chef to give me the extra virgin olive oil to brush the shrimps. Hehe, I look so excited, don't I?

Brush! Brush!

Happy Seonkyoung! *^-^*

Can't be happier than this,

cooking lovely foods at the beautiful kitchen I was dreamed about.

While I was cooking shrimp my hubby was making the brie sandwiches.

The chef was cutting steak, and we were SO ready to eat!!!

After the chef showed us how to make Bearnaise Sauce,

it was tasting time~!!

I suggest a bit more salt and pepper.

She agreed and seasoned more.

Time to sit down and enjoy the dinner!

They gave us extra plate for the shrimp but I just put on my salad, please for give me! >.<;;

After the picture I moved!

Everything was great!!! My favorite was salad, believe or not. It was simple flavor but various textures.

YAY~!! Give me my wine~!!! lol

The wine they prepared was so smooth!! I never tasted that smooth red wine before. I don't remember the name of wine but they said it's french. I had only red, but another person who had white wine, he said it was very good.

While we are eating, the chef started finishing Chocolate Creme Brulee, torch the sugar on the top of the cooled custard. She asked us if anyone wants to try it. Of course, I raised my hand, and did it.

It was so much fun!!! ^0^ I want a torch for myself!!!

It is very fancy dessert, but it is very easy to make at home and entertain your guests.

With the kitchen manager, Tracy Hall

She was a sweet heart.

If you want to join in Viking Cooking Class, visit viking website!! (Destin, FL)

www.VikingCookingSchool.com

With Chef Jamie Dietrich

If you want to know more about Chef Jamie Dietrich, visit her website!!

www.ChefJamieDietrich.com

She has her own food truck too!! Check out her food truck menus and where it will be!!!

www.DietrichCafe.com

Dessert time!!! Tracy knew the class was for my birthday, so she brought me a special dessert...

Yes, with a candle, it's my birthday creme brulee!!!

Thank you Tracy!!! ^-^

Thank you very much Jacob for this lovely trip, I enjoyed so much!

I'm so happy that you are my husband.

I'm very happy to be born in this world because I live my life with you and you make it so beautiful.

I can't even imagine my life with out you.

I love you Jacob, always and forever.

*Left side cake and the plate are from my friend Yuuki. She made the cake for my birthday!

Thank you so much Yuuki, it was so deliciousss!!

The Surprise 28th Birthday Trip - #2

2011-11-14T14:29:00.001-08:00

11/12/2011 Saturday

We had to drive a long time yesterday so we slept really hard and woke up at late morning.

We ate ramen noodles for breakfast. (I needed it! lol)

My hubby took me to the outlet mall for shopping and I bought some gifts for my family and friends, and a couple of kitchen stuffs for myself.

After the shopping we were hungry, so start looking for a good local restaurant.

We always try not to go the franchise restaurant while we are in a vacation, because all the franchise restaurants are taste same wherever you go. We LOVE to go to the great local restaurant in the town even though it's very easy to fail. lol

So, we found this cool grill and bar type restaurant call AJ's.

The view was AWESOME!

I wish I had a better camera for myself but my iPhone works pretty well though! Isn't it?

Maybe not this second one. lol

You can have a sit right on the water! How cool is that?!

We had a dozen of raw oysters, tuna dip and fish tacos.

Oyster was fresh, but not so impressive after ACME's oysters.. lol We enjoyed it though!

I wouldn't never order tuna dip by myself, but my hubby wanted it so we did. (I wanted seafood quesadilla.) It was pretty good for snacking.

The fish taco was good. ^-^ I want to make my version of fish taco!!

After all that we head back to the hotel room to get ready for the big plan tonight. I didn't even know where we are going, but he said we have to start get ready so I was just following him! lol

Guess where we are going for my birthday?

I REALLY THOUGHT WE ARE HEADING TO A RESTAURANT. BUT WE WEREN'T.

OTL

I dressed up like I'm going to a really nice restaurant. Miniskirt, high heels (5 1/2 -inch!!!), pull hair down..... I thought I did a good job!

But where we arrived... was Viking store.
You know, the kitchen applies store, right? I really truly believed my hubby going to give me the birthday gift first. And then head to a restaurant. But,

I WAS TOTALLY WRONG!!!!

It was the destination!!

When I walked in, there are people taking pictures and I didn't know what was going on.

They were looking at me all weird, like, 'why is she wearing high heels??'

I saw the chef walking to us, and she said "Welcome everyone! Let's get start it!"

I still didn't know what was going on, and where we entered is a big and beautiful kitchen. And she start explain "WHAT WE ARE GOING TO COOK", then I kind of figured out.

Yes, my hubby took me to a Viking Cooking Class.

I kind of freaked out, but so happy and excited all same time!

So, it's time to cook with the chefs and 2 more couples!!

CONTINUE Cooking Class Story at "The Surprise 28th Birthday Trip - #3"

The Surprise 28th Birthday Trip - #1

2011-11-14T12:01:00.001-08:00

Last Sunday (Nov,13th) was my 28th birthday. YAY~! ^0^

My hubby planed a beautiful trip for my birthday, and we had lovely time at Destin, FL.
He has planned to everything about the trip, I didn't even know where we're going or what we're going to.

11/11/2011 Friday

We left house in the morning drop our boys to my friends house, drove until my butt about to breaking down and finally we seeing this beautiful sunset after 6 hours we left home.

I haven't been or heard about Destin before, but sure it was a beautiful city.

After we arrived hotel room, we're STARVING!! So, we were trying to find a good restaurant to eat, and guess what I found..........

ACME.
ARE YOU KIDDING ME?!?!?!
It is one of my favorite restaurant in U.S and I thought it's only in New Orleans, Louisiana! But some how it's in Destin, FL!?! I couldn't believe it!!! I'm so lucky!!
It's an AWESOME oyster bar, that I've ever been, if you love oyster, you've got to try go there!!

What a great start of my birthday trip!! YAY~~~!!!

They were so nice and passionated about the restaurant, which is really great to see!!
We had raw oysters, charbroiled oysters and seafood gumbo. OMG, IT WAS SO GOOOOOD!!
How good it was??
I forgot everything and I was just eating!! That's why I don't even have pictures of it.. lol

After a couple of dozens of oysters and beers, we walked around the village.
It was really cool, they set up the village as a small bourbon St, it was so cute!! They had frozen drinks, seafood restaurants, oyster bars, sports bars, little cute gift shops, gelato and coffee cafes, and amusement park for families.

Yeah, I finally found THE BURGER that satisfies me. lol

It was so beautiful, all most restaurants and bars has this lovely out side tables and sits.

After looked around the village we came back to hotel room to rest for tomorrow. :-)

.
.

CONTINUE at "The Surprise 28th Birthday Trip - #2"

Teriyaki Chicken!

2011-11-10T21:30:00.001-08:00

Second posting today!!
I told you I will post twice today~! ^0^ YAY~!! Hehe

For dinner, I made soba (Buckwheat noodles) with broccoli, and teriyaki chicken!
You can serve these two different types of food as desired, but I just love this combination so much!!

If you serve only soba with broccoli as a side dish, it will looks like this!

Sorry for Yellowy looking picture!! >.<;;

By itself is a great side dish! It was so simple, easy to eat and make!! DELISH!!!

Ingredients
2 bunchs buckwheat noodles (soba), cook - follow the directions of the pacakge
10 oz. broccoli, cut into bite size, blenched.
2 Tablespoons sesame oil (divided)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh lemon juice from 1/2 lemon
1 Tablespoon sesame seeds

Direcitons
Heat a large skillet over mideum heat; add 1Tablespoon sesame oil, noodles and broccoli.
Season with salt and pepper, combine well.
Remove from the heat (We do not want to cook them, because the noodles and broccolies are already cooked, we just want to warm it up so more easy to observe the seasonings.); add lemon juice, remaining sesame oil and sesame seeds, mix it well. Serve either warm or cold.

And if you would like to add some kind of protein, here is an option!!

Teriyaki chicken~!! *^0^*

If you want to know how to make these teriyaki chicken, vote for it next week!!
The winner of the week, I make recipe video so you can see more details and learn exactly how to cook it right! :-)
Come to my official Facebook page (Click the link!), like my page then vote! EASY!! YAY~~!
http://www.facebook.com/pages/Seonkyoung-Longest/217600601600798

It is such a healthy and delicious meal that you can serve to your family, friends, or even potluck!
I wish I had some misoshiru (miso soup) too, but I was a bit lazy tonight so it ended without it.
Believe or not, that much food, two people (me and my hubby), KILLED IT.
It's gone. I wish I had some left over, but oh,well! Leave the good food is not easy!

*** SPECILA NEWS ***
"I'M ON THE FRONT PAGE OF A NEWSPAPER"

INTERNATIONAL SMILE

At the end of their conversation, Seonkyoung Longest, a South Korean native, gestures toward her smile saying her eyes had watered from laughing.

She and other international wives garthered for lunch at the Old Waverly Golf Club in West Point on Wednesday for the international Spouses Luncheon sponsored by East Mississippi Community College and Columbus Air Force Base.

Kelly Tippett/Dispatch Staff

It is so cool!!! Isn't it?!

My friend called me and told me about this newspaper (I didn't even know about it?!).

So I ran to a gas station to buy bunch of'em but there were only 3left. I bought all 3 of'em! lol

Thank you Marleen for calling me and letting me know about it!

Another happy day~! *^-^*

Lunch for myself! ^-^*

2011-11-10T13:35:00.000-08:00

OMG, what a busy week!!!
I had to go out to eat last two days, that's why no new posts last two days!
I'm sorry for that!

So, today, TWO NEW POST WILL COME!

First, my "Lunch for Myself"!!

Menu - Bibimbap, ON MY OWN!

Bibimbap : A signature Korean dish. The word literally means "mixed meal." Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating.^[2] It can be served either cold or hot. From Wikipedia

I didn't have lots of ingredients in my refrigerator today, so I had to be really creative.

I saw a package of ground beef so I quickly marinate them with my bulgogi sauce.

For this beef mixture you will need..

1 pound ground beef
3 Tablespoons ground pear (about 1/4 of a pear)
3 Tablespoons ground onion (about 1/4 of a medium size onion)
3 oz. chopped baby portobello mushrooms (about 5 to 6 mushrooms)
1 1/2 Tablespoon chopped garlic (about 4 to 5 garlic cloves)
1/4 cup soy sauce
1 1/2 Tablespoon mirin
2 teaspoon sesame oil
1 Tablespoon honey or sugar

You can prepare all the ingredients individually, or add pear, onion, mushrooms and garlic in a food processor and ground them all together.

I added chopped mushrooms for extra texture and flavor. ^^

Directions
Heat a large skillet over high heat; add beef mixture on hot and dry skillet. Stirring frequently.
Cook about 20 minutes or until all moister evporated. Remove from heat, serve as desired.

You can keep this meat mixture about 2 to 3 days in a refrigerator or a month in a freezer.
It is really convenience and handy to have this beef-bulgogi mixture in the refrigerator. You can make burito in the morning as a breakfast, simple fried noodles(or fried rice) for just adding your favroite noodles(or rice) and veges, or make bibimbap like I did today! ^-^

What I added "On My Own Bibimbap" is,
Napa Cabbage Kimchi - chopped, add sugar, sesame oil and seed.
Fresh Aruguala and Green onion - chopped.
The Beef-Bulgogi Mixture
Quick Gochujang Sauce - Mixture of Gochujang, sugar, rice vinegar, sesame oil and seed.
Rice underneath and Fried Egg right on top!

YAY~!! DELICIOUS BIBIMBAP~!!

TIME TO SHAKE IT! SHAKE IT! MIX IT~!! MIX IT~!!

Don't be shy, just MIX! lol

Now, Time to eat!!!! Your mouthed!!

ENJOY~!! *^0^*

I needed spicy food!!!

2011-11-07T21:16:00.000-08:00

OMG, I didn't tell you guys but I had a very rough week. Well, emotionally.
I was being a mean monster toward to my hubby but he took care of me so well. I can't even thank enough and love him even more!!
Even today we could have very big fight, but we didn't. He calmed me, gave me some time to think, prepared my meal and just waited for me to ready to talk to him.
What an awesome husband. I'm so lucky to have him as my husband, lover, and best friend.
What can I ask more? I love you Jacob. *^-^*

So, I figured out what can kill my "Mean Monster" mood, I was thinking... spicy pork.

You know spicy food actually helps to put you in a good mood. Because of the "Spicy Taste" isn't a taste. It is a pain. So when you eating spicy food, your body start making endorphins. Make sense huh?

But I had plan for dinner already, (Teriyaki Chicken) and I didn't know what to cook. Something already planed? or something my body needs.
I asked to my smart friends on Face book, and the answer was "Spicy Pork"!

SO WE HAD SPICY PORK WITH CALAMARI!! ^0^ ...?! CALAMARI?!

I put 4 Serrano peppers. Hehe.

I added calamari because of I just remembered a Korean food.... "O-Sam bokk-eum".
Means;
"Ojing-eo : Calamari or Squid"
"Samgyeobsal : Pork belly"
"Bokk-eum : Stir-fry"

It's very similar with spicy pork, but different vegetables and little more Gochujang based sauce.

And I added Jjolmyeon! Hehe. :-)
* Read my last Wednesday "Lunch Delivery~!" (Nov, 2nd) post more about Jjolmyeon!*

I love this chewy noodles.
I just added after I boiled noodles 1 minutes. and mix with the sauce I already have in the pan!
YUMMMMMYYYY~!!!

Here is my "Spicy Pork" How-to video!

ENJOY!!

Last Weekend!

2011-11-07T09:05:00.000-08:00

Hi!
I hope everyone had a great weekend, and let's start a another great week!! :-D

I didn't have time to post about last weekend so I'm going to post real quick about it!!

On, Saturday after I posted about Friday, my friends came over to my home, to watch football together.
You know it was a big game, AL vs LSU!!!
Well, No.2 couldn't beat No.1 this time.
Buy the way my hubby and I are Notre Dame fans.
GO IRISH!!! lolol

Watching football, got to have chicken wings and beer right?

So, I made my Asian Zing wings!!!

You know how much my hubby loves wings especially my Asian Zing Wings!! :-)
He likes my Asian zing wings better than Buffalo Wild Wings original version. Hehe.

Here is "Asian Zing Wings" How-to Video!!

And I made Teriyaki Chicken Wings too~!! YAY~!! (*^o^)/~

It turned out a little bit salty, but thank my friends and hubby for ate'em all!! :-)
Next time I won't make mistake!! >.<;;

I wasn't really felt good that day, so I made lots of mistake while I'm cooking.
But my really sweet friend Yuuki, she made and brought Nikujyaga to my house!!!
It saved my day!! >.<

Nikujyaga (Meat and Potato) - A Japanese home-cooked comfort food.

A Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables. Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. It usually is boiled until most of the liquid is evaporated. Thinly sliced beef is the most common meat used, although minced/ground beef is also popular. Pork is often used instead of beef in eastern Japan. From Wikipedia

You can see Nikujyaga bottom of right side. She made double of that, but I was eating it while I'm cooking at my kitchen.. hehehe
And I pretty much finished the rest of it by myself.
I LOVE her Nikujyaga. >.<

And this is what we ate on Sunday lunch! :-)

Yaki Udon~!! *^0^*

I took lots of picture of it (I don't know why), here are extra pictures of yaki udon~!!

I wanted to take a picture really close but my iPhone camera isn't a professional camera, so..

And dinner for my Fast Quick Ramen Noodles!!

It's not traditional ramen at all, but I enjoyed it so much!!

I made dashi stock, and cook an egg and bacon in the stock.
Take the egg and bacon out, add miso for flavor (Or soy sauce) then add dried ramen noodles, cook.
Garnish with the hard-boiled egg, poached bacon, green onion and dried seaweed!

Where I live, I can't even see pork belly, especially thin cut pork belly? Yeah, right, I haven't had fresh pork belly such a looooooong time.
So I use thin cut bacon instead of fresh pork belly very many times.
It is not same but sometimes, it works!

If you are in same situation as me and you love pork ramen, then try this.

It's not as deep flavor as real one, but hey, we made it at home from scratch!!

Chinese at Home!!

2011-11-05T12:54:00.000-07:00

It's Friday baby~!! WOO~HOO~!!

We had Chinese today!! Hehe.

But I couldn't finish writing this "Friday" blog in time, so I'm writing on Saturday~!!

It's Saturday~!! WOO~HOO~!!

Do you have any plan for this weekend?
We had a Masquerad Ball on Friday night!!! It was so much fun!!!

And I won $100 for best mask contest!! ^0^
Well, I did little dance with hubby too to win!! lol

Anyway, go back to what we ate Friday, here is the menu we had!!
*Mapo Tofu - It's Chinese, very popular Sichuan dish.
Mapo doufu, or mapo tofu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or Judae's Ear (aka Jelly Ear, a mushroom). From Wikipedia

*Bok Choy with Sweet Oyster Sauce

Bok choy doesn't take a long time to cook so I started cook Mapo Tofu first!!

Here is a TIP for Chinese cooking at home!!
Lots of people make mistake while they cooking Chinese at home, but if you follow this tip, you are half way success!! :-)

The most important part of Chinese cooking is EVERYTHING IS READY TO GO on your hand.

Take out the sauces you are going use from refrigerator and cabinet, and open the tops already for yourself later.
Chop all the vegetables (even though the vegetables for garnish) and other ingredients you are going to use for the recipe.
Make cornstarch water already before start cooking.

You will not have time while you are cooking Chinese, because it will be done in a couple minutes, on a VERY HIGH HEAT!

If you are not ready to go like this, you will burn your food or you have to reduce the heat and have watery sorry @$$ food.

And we are cooking a Sichuan dish, we've got to have this sauce for it!!

Doubanjian. 豆瓣醬 (Hot bean sauce, Spicy bean sauce)

Left side one is Sichuan doubanjian, and right side one is regular doubanjian you can find at Asian grocery store. The right side one is a gift from my friend, Thank you Yuuki!! ^-^*

Sichuan doubanjian is a lot more spicier than the other one. You've got to be care full!!

And you've got to put Sichuan pepper corn for Sichuan cuisine, but I couldn't find where I live so I had to pass that. For give me!! >.<;;;

But, even though with out Sichuan pepper corn, it turned out SO RIGHT!!

YAY~!! Mapo tofu and bok choy~!! ^0^

I added 1 Serrano pepper for extra spicy!
Man, it was delicioussssss~!!!!
And my bok choy with sweet oyster sauce~

It was really mild and yummy! One of my and my hubby's FAV!

Ingredients
2 bok choys
1Tablespoon vegetable oil
2 garlic cloves, finely chopped or sliced
1/4 teaspoon grated ginger (optional)
1 Tablespoon oyster sauce
1 Tablespoon shaoxing wine (Chinese rice wine, you can use regular rice wine or dry white wine instead)
1/4 cup chicken stock
pinch of salt and pepper
1 heaping teaspoon cornstarch
1 Tablespoon water

Directions
Blanch bok choys in boiling water for 30 seconds, drain and set aside warm.
Heat oil in a small sauce pan over medium-high heat; add garlic, and ginger cook about 2 minutes or until it soften and you can smell them. Add Oyster sauce and shaoxing wine, stirring.
When the alcohol evaporated add chicken stock, bring to boil.
Mean while mix cornstarch and water to make starch water.
Add salt and pepper for taste and add starch water for thicken the sauce, stirring well. Remove from heat.
Place blanched bok choy on a serving dish and pour the sauce right on the top. Serve warm.

I hope you guys enjoy as much as we do!! ^0^

Cold Rainy Day!

2011-11-03T20:32:00.000-07:00

Today's simple lunch!
It's rainy and gloomy so I decided to make Buchimgae! (Korean savory pancake, "Jijimi (Chijimi)" in Japanese.)
I had calamari, shrimp and lots of green onion so, started making "Seafood Buchimgae"! Another name of it is "Haemul(seafood)-Pa(green onion)-Jeon(pancake)"

YAY~!!

What a perfect meal for a cold rainy day! :-)

While I'm making the seafood pajeon, I was thinking I want a hot soup to go with it. and I just remembered that I have frozen mussels in my freezer!!
So quickly start working on the soup!

Ingredients & Directions
Make 6cups dashi stock, (Click here for how to make dashi - http://www.seonkyounglongest.com/#!essentials/vstc17=dashi ) add 1 pound frozen mussels and bring to boil; add 2Tablespoons sake (rice wine), 2Tablespoons salt, little of black pepper. Simmer for about 5 to10 minutes. Ladle the soup into individual bowls, garnish with chopped green onion and crown daisy, serve warm.

I bought frozen mussels from Walmart about $4!!!
Man, I love Walmart. ....sometimes! lol

And here is what we finished the day with!!

My hubby's Mac&Cheese~!!
Yeah, we were watching "The Big Cheese" on Cooking Channel, and it was about mac and cheese!
lol I said I want some of that, and my hubby just stood up and made it! WOW! What a lucky wife I am?! lol

Great way to finish a day like this, and I'm not cold anymore! :-)

Lunch delivery~! (*^0^)/

2011-11-02T21:47:00.000-07:00

Every Wednesday I work at the chapel as a chef and cook dinner for 65 to 100 people. (Special occasion for 300 people, like last week!!)

I LOVE my new job. It's been only 2 months, but I just love cooking for that many people and I can not wait to cook even more in the future!!

So, every Wednesday I take my hubby to work early morning so I can have the car, (We have only one car for both of us) go to grocery shopping and stuff.

Normally he comes to home for lunch every weekdays but since I got the job, Wednesday is little different. We go out or I deliver food to his office.

Today, it was delivery day! :-D

So, I decided to make -

*Mandu (Korean savory stuffed dumplings similar with gyoza or wonton)

I made with pork this time, which is my FAV, recipe will coming if you keep reading! :-D

*Jjolmyeon (Jjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables. The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles). - From Wikipedia

After I dropped him off at his office I came back home and fell a sleep again. Yeah, I'm not a morning person, NOT AT ALL!

I'm more like vampire type, my brain works better and more active at night time. But the problem was, I woke up way too late!! >.<;;; Like 9:47?!

I had to make the lunch, get ready for go to work, take care my boys, (I have two cutie yorkies.) and leave by 12:00! Some how I made it!

I made homemade 20 Mandus (Korean savory stuffed dumplings), Jjolmyeon, cleaned all of my mess and took care of all other things too! In 2 hours!!

I AM A SUPER WOMAN!! YAY~!! lolol

Here is the Mandu's stuffing looks like.

It's combine of -

Ingredients

20 dumpling wrappers
1/5 pound ground pork

3 green onions, finely chopped

1 clove garlic, finely chopped

1/4 teaspoon grated ginger

2 Tablespoons chopped crown daisy, Chinese celery or chive

2 teaspoons mirin (Seasoned rice wine, you can use rice wine or white wine)

2 teaspoons soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

pinch of salt and black pepper

2 teaspoons cornstarch

Directions

Combine all of ingredients except dumpling wrappers, in a mixing bowl and mix well with your hand until it thicken.

Place a heaping teaspoon of filling at center of a wrapper, wet edges with water.

Bring opposite points toward each other and press edges together. Repeat with remaing wrappers and filling. It will makes 20 dumplings. Cook it as you desire!!

And here is the mandu looks like!!

My Gogi(Meat) Mandu!!!! >0< YAY~!!

You can make either left side shape or right side shape for pan fry!

I like left one because it slightly curved. :)

This is how it looks after I fan-fry & steam!

How I cook this Gogi Mandu -

Directions

Heat a large skillet that has lid over medium high. Add little bit of oil enough to coat skillet and place the dumplings on hot skillet. Add 1/3cup water and cover with lid. After 5 minutes or all the water has evaporated, open the lid and translate to a serving dish.

Serve with Choganjang (Sour soy sauce Click for the recipe - http://www.seonkyounglongest.com/#!recipes/vstc3=sauce/vstc13=sour-soy-deeping-sauce) or your favorite sauce!

And here is my Jjolmyeon~!! >0<

I LOVE this chewy noodles with lots of vegetables~!!

The vegetables are totally up to you, but it's got to have blanched soy bean sprouts. It's must item for this noodles!! If you can't find soy bean sprouts, you can use bean sprouts but raw.

And hard boiled egg is also must item too!! It doesn't have to be that runny, it was kind of my mistake! >.<;;; lol

So, here is the picture of "the Wednesday Lunch Delivery"!

On his desk..... lolol

The red sauce is for the noodles.

You eat like this!

Pour right on the top of the noodles and use your chopsticks to SHAKE IT, SHAKE IT, MIX IT!!

Then................

We are ready to eat!!! THANK YOU VERY MUCH SEONKYOUNG!

Oh, it's me?! lol

Please forget about my dancing! >.<;;

2011-11-01T21:28:00.000-07:00

I was playing "Just Dance3" which is a really AWESOME dancing game in my opinion, and I was trying a new song as a first time. If you played Just Dance, you know how it look silly and stupid while you are dancing and epecially it's your first try so you don't even know what you are doing.

But it can be worse. TRUST ME!

How about while you are dancing stupid, your hubby came home from work, which is not so bad and I really don't care if he watchs me or not, (He saw me worse than that.) BUT!! What if after you finished the stupid song and return to kitchen for a glass of water, there is another person?! Like his coworker.

Yeah, that is what happened to me this evening.
It's not a big deal, right? ........right...?....?

So, anyway, we just had a small talk, and told him "Bye" because I wanted to take a shower, of course I thought he would be gone while I'm in the shower.

Guess what, he was still there and chitchating with my hubby?! I was glad that I didn't came out with only a bathrobes. HA!

I was getting ready to make dinner after the shower, and I just thought why not invite him to stay here for dinner, and he said yes.

My dinner plan for tonight was -

*Tonkatsu curry (Mild Japanese curry with fried pork cutlet) on rice top with poached egg

*Arugula, spinach & smoked salmon salad with miso dressing

*Fried tofu with ponzu sauce and green onion

So here is the picture,

It looks like it needs too much work, but I had cooked rice already from yesterday and already breaded pork chops in the freezer, ready to jump into hot oil. And left over fried tofu from today lunch!

So all I had to do is make the curry sauce & miso dressing, heat up the rice, cook pork chops, poaching eggs and put it all together! How easy to entertain your family and even friends or coworker! I was lucky!

This is the Tonkatsu curry (Mild Japanese curry with fried pork cutlet) on rice, top with poached egg.

I usually make curry from scrach, like Indian style, but when I want Japanese curry I buy Japanese curry paste or curry cube from Asian store and just saute onion in butter, add chicken stock and add the curry cubes. Bring to boil and simmer for a while until ticken, like 30 min.

It's even better next day!

My hubby doesn't care about curry that much but he loves this one, because it's so mild flavor.

Here is my fried tofu with ponzu sauce and top with chopped green onion.
You can see how I fry tofu on my Vietnamese Summer Roll video, here is the link!
http://www.youtube.com/watch?v=B2c3wapCjmA

You can buy ponzu sauce at Asian grocery store or you can make your own!Watch how I made mine!
http://www.youtube.com/watch?v=5dEY2U6uFlI

If your hubby doesn't like tofu, you need to fry them up! lol This is how Ihooked my hubby!! lol

This was my FAV tonight dinner, Arugula, spinach, mild chili pepper, smoked salmon and home made miso dressing!! Guys, it was DELICIOUSSSSSSSS~!!

Miso dressing recipe is -

Ingredients
1 Tablespoon white miso
2 teaspoons sugar or honey
1 organic egg yolk
1/2 teaspoon grated garlic or ginger (Totally your choice!!)
1 1/2 Tablespoon rice wine
1/4 teaspoon black pepper
1 Tablespoon mirin (Seasoned rice wine, optional)
3 Tablespoons light color oil (Such as vegetable oil, canola oil, peanut oil or grape seed oil)
1 to 2 teaspoons black sesame seeds

Direcitons
Combine all of ingredients except oil and sesame seed in a medium mixing bowl. Mix it well with a whisk and slowly add oil, keep whisking until creamy texture. Add sesame seeds and keep it cool in refrigerator, and enjoy anytime you want!

Yeah, he doens't like having his picture taking, totally opposite of me! lol
But he loved the dinner though! Here is the evidence!!

His coworker loved the dinner too. He said I might be better cook than his grandma..... Oh, did I say it loud? lol

But, he had hard time with my new sleeky chopsticks so we had to give him another pair of wooden chopsticks that not as sleeky. We asked him if he wants a fork but he didn't want it.
Even though he had hard time with the chopsticks, he enjoyed his dinner so everthing is good, right?
:-) Hehehe.

I hope he forgot my stupid dancing moment after this dinner. lolol

New Start!!

2011-11-01T14:36:00.000-07:00

I decided to star blog for more everyday recipes and personal news!! :-)

It's kind of hard to post a few pictures, recipe and my story of it on Face Book, even though it is really great to talk with all of you guys very personal. So I decided to start blog, so I hope you guys check it out very often!!

I will relate my website (www.SeonkyoungLongest.com), Face Book, Twitter, YouTube and Blog so you don't have to be confused.

I won't stop posting on Face Book. I will be still there, because I love how I feel close with you guys and I'm kind if addicted of it. lol I will keep remind you of this blog with pictures, so you can just click and visit right here!

My goal of this blog is post picture of my everyday meal with the recipes and tell you the inspirations, how much we loved and enjoyed it! That means I have to post my meal even though it's ugly like this one.

I have NO idea what I was thinking, I thought it will be delicious meal, because all of the toppings are dip-fried!! lol Well, it was tasty but not very appetizing or very attractive looking... lol This is from today buy the way. (2011/11/01)

So, now time to show you this little cutie onigiri(Rice ball) lunch box I made for my husband Jacob.

It's tuna mayo onigiri, yaki(Broiled) bulgogi onigiri and green tea.
After the photo I added seasoned dried seaweed, shiso (Japanese basil) and umeboshi(Pickled plum, which is he never tried before.. it was gambling! lol), So he can make ochazuke (Pour green tea over cooked rice with savory toppings)Guess what, HE ATE IT ALL!! hehe :-)
He said he didn't like umeboshi(Pickled plum) so ended up dumbed away.. I was upset at that part, but I couldn't blame him about it because anything else he finished it and umeboshi has kind of unique flavor so you need to get used to it. Good try though. lol

And here is recipe for the Tuna Mayo onigiri

Tuna Mayo Onigiri (Makes 7, serving 3)

Ingredients
5 oz. canned tuna
2 Tablespoons mayonnase
1/2 teaspoon salt and pepper
3 ½ cup cooked short grain sticky rice
7 sheets 1”x2.5” dried and toasted seaweed

DirectionsCombine tuna, mayonnase, salt and pepper ina small mixing bowl.
Take 1/2cup of rice in your left hand and gently press middle of the rice tomake an indentation.
Put 1 Tablespoon tuna and mayo mixture into the center, carefully closethe rice over the filling so it becomes covered.
Squeeze gently, but hard enough to hold it together, and mold it into atriangular shape.
Wrap with seaweed only one side of the triangle.

Tip : Before you shape onigiri make a small bowl of salt water (1cup water + 1 teaspoon salt) and wet your hands so rice won't stick as much or wear plastic globes if you can find them.

I hope you enjoy as much as we did!! :-D

Asian at Home with Seonkyoung Longest

Honey Sriracha Wings

Miso Kale

Gochujang Lemon Chicken

Local Restaurant - Bann Thai!

Pork Tenderloin with Balsamic reduction

Korean Lunar New Year's Food! #2

Korean Lunar New Year's Food! #1

Sharing Dessert Recipes! ;-)

Simple Salad with Teriyaki Chicken!

Cold day makes me want some hot soup!

Name This Dish!! ^0^

Good Start for the New Year!!!

My Soul and Comfort Food *^-^*

Sweet Chili Sauce Isn't Only for Dipping!

Spicy Beef Bulgogi~!

Jamie at Home

Luchbox!!

Cold Day, We Need "Heart Warmimg Food"!!

@@@~Oyster Rice~@@@

Cook for My In-Laws!! (^-^)

Eat Shimp - From the head to the tail.

Sashimi at Home! (*^3^)/

The Surprise 28th Birthday Trip - #3

The Surprise 28th Birthday Trip - #2

The Surprise 28th Birthday Trip - #1

Teriyaki Chicken!

Lunch for myself! ^-^*

I needed spicy food!!!

Last Weekend!

Chinese at Home!!

Cold Rainy Day!

Lunch delivery~! (*^0^)/

Please forget about my dancing! >.<;;

New Start!!

My Soul and Comfort Food ^-^