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Korean Job Discussion Forums
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Ya-ta Boy
Joined: 16 Jan 2003
Location: Established in 1994
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 Posted: Wed Jul 27, 2005 5:54 am Post subject: |
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Grotto, man, you need to start a recipe/cooking suggestions thread! And make it a sticky....
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Have you tried looking for recipes on the internet? There must be millions of them. Try allrecipes.com. Great site.
You'll be amazed at how many of the recipes can be made in Korea. |
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krats1976
Joined: 14 May 2003
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| Posted: Wed Jul 27, 2005 3:48 pm Post subject: |
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| Ya-ta Boy wrote: |
| Quote: |
Grotto, man, you need to start a recipe/cooking suggestions thread! And make it a sticky....
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Have you tried looking for recipes on the internet? There must be millions of them. Try allrecipes.com. Great site.
You'll be amazed at how many of the recipes can be made in Korea. |
I use allrecipes.com, bettycrocker.com, and countless other sites. However, I've noticed that Grotto often has interesting and creative ideas that he's developed while living here in Korea.
After all, what's the point of this board if we all go searching elsewhere for this kind of stuff? I'd rather pick the brains of other long-termers who know how to make stuff with what's available here. |
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simone
Joined: 15 Jan 2003
Location: Now Mostly @ Home
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| Posted: Wed Jul 27, 2005 4:35 pm Post subject: |
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| krats1976 wrote: |
After all, what's the point of this board if we all go searching elsewhere for this kind of stuff? I'd rather pick the brains of other long-termers who know how to make stuff with what's available here. [/color] |
I agree. We "foodies" should learn from and help each other out. There are certain skills you need to develop here, with the lack of processed "western style" food. I never really learned how to make Alfredo sauce until I came here. Yogurt? Ricotta? Make 'em all.
The shopping makes it tough. It's hard enough to keep myself in fresh fruits and veggies without running out to Costco or even Hannam Supermarket every week for the obscure ingredients. No car, eh?
-- Anyone interested in getting some kind of weekly order in from a farmer, or a booth at Karak Market? Have them bring in a truck with a regular load of veggies, delivered close to your door in Yongsan-Gu? If I had three or four others to go in on it, I'm sure we could find something. Since I bought a decent juicer I go through a LOT of veggies. We could send a fax out on Wednesday and have the food delivered Saturday AM?
-- There's an internet service called "menu-mailer". For five bucks a month, this lady sends you a week of dinners, plus the shopping lists to make them, with serving suggestions (side dishes, etc.) She's got a frugal menu-mailer, veggie one, low-carb one... etc. We should consider creating a Korean one... Anyone willing to start a blog? I'll totally contribute.
Simone
Loves good food |
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Grotto
Joined: 21 Mar 2004
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| Posted: Wed Jul 27, 2005 7:05 pm Post subject: |
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Oolong (or oodong) noodles make a great stir fry. You saute up everything for that you like and throw in the noodles right near the end. They suck up all the moisture and flavor and taste fantastic.
Throw a few man du into your ramein to turn it into a meal.
Pork tenderloin is ridiculously cheap over here. In Canada it goes for about 20$ a kg. Here it is about 6$ a kg. Great for stir fries, meat sauces, and stews, it is low in fat and very tender.
Cream of mushroom soup makes a great sauce for pork, have a baked(nuked) potato with some pork doused in pepper and smothered in mushroom sauce.
Bullseye BBQ sauce is now readily available. slice pork, saute with garlic and onions, when the pork is cooked throw in the oolong noodles and a generous squeeze of Bullseye....mmmm mmMMMMM. |
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Rteacher
Joined: 23 May 2005
Location: Western MA, USA
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| Posted: Wed Jul 27, 2005 9:52 pm Post subject: |
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| I cook for myself every weekday 'cause there aren't any vegetarian or vegetarian-friendly restaurants way out in the sticks where I live...I usually don't make elaborate preparations when cooking for myself, just rice or pasta with stir-fried vegetables and tofu. But somehow I've gone though a half-gallon of ghee that I picked up in Thailand last February. Occasionally, I get a hankering for pakoras, puris or halavah, and I make them in a flash (while trying to meditate on Krishna, of course). In cooler weather I make a lot of mung-bean dahl. Lately, I've been making my own facsimile of hummus. Since I don't have a blender, I just sautee some sesame seeds and canned chick-peas, add turmeric, salt and fresh squeezed lemon juice and mash them together in a large bowl. Sometimes I substitute plain yogurt (which I make myself) for the lemons...Makes very good sandwiches with rennetless cheese, whole-grain bread and tomato slices. Another prep I've made a few times are (is?) spring rolls, using clear noodles and spiced-tofu as the filling...I've also made tacos in Korea, but I've gotta be more careful - one time I bought and used re-fried beans with lard (UGH!) |
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keithinkorea
Joined: 17 Mar 2004
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| Posted: Wed Aug 10, 2005 10:35 am Post subject: |
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| Rteacher wrote: |
| I cook for myself every weekday 'cause there aren't any vegetarian or vegetarian-friendly restaurants way out in the sticks where I live...I usually don't make elaborate preparations when cooking for myself, just rice or pasta with stir-fried vegetables and tofu. But somehow I've gone though a half-gallon of ghee that I picked up in Thailand last February. Occasionally, I get a hankering for pakoras, puris or halavah, and I make them in a flash (while trying to meditate on Krishna, of course). In cooler weather I make a lot of mung-bean dahl. Lately, I've been making my own facsimile of hummus. Since I don't have a blender, I just sautee some sesame seeds and canned chick-peas, add turmeric, salt and fresh squeezed lemon juice and mash them together in a large bowl. Sometimes I substitute plain yogurt (which I make myself) for the lemons...Makes very good sandwiches with rennetless cheese, whole-grain bread and tomato slices. Another prep I've made a few times are (is?) spring rolls, using clear noodles and spiced-tofu as the filling...I've also made tacos in Korea, but I've gotta be more careful - one time I bought and used re-fried beans with lard (UGH!) |
Warning this might be boring if you're not into Indian food.
Why buy ghee? It is very, very easy to make it yourself. Ghee frying is a great way of cooking and a much more tasty thing than most oils for a lot of Curry style dishes, and others too.
+You can make ghee by grabing a sh1tload of butter(lightly salted is the best), melting it down and then slowly bringing it up to a rolling boil, be very careful that you dont burn it!
1+When the butter is rolling around a bit you'll see 'milk solids' floating to the top. Turn down the heat and keep an eye on it.
2+Scrape the nasty weird looking crap of the top and leave it for a bit! If it is too hot turn down-or off the heat.
Repeat the procedure until you have a clear (almost golden oily look to the ghee). THE MOST IMPORTANT THING IS DONT BURN IT.
If the liquid isn't clear in the pan then it's not ready. Repeat the procedure til it's done.
Ghee lasts forever (almost) when I've preparred a stock of ghee (it takes some time), I cook up a great curry.
With the remaining huge quantities of ghee I have. I put them in ice cube making thingies and stick them in the freezer. A half kilo of good quality of butter produces a lot of ghee.
Frozen ghee is great, you just pop out a few 'cubes' melt them and then get to work on your curry style dish of choice.
Why buy ghee when it is so easy to make? Not only is it easy but imported ghee is very expensive in Korea.
I make my own.
Interested in some of your pakora samosa style things. Do you have a deep friar? |
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