kalbi/galbi (korean beef short ribs) November 28, 2008
Posted by hapafood in asian food, beef, korean.1 comment so far
i tried this recipe for thanksgiving this year, and it was a great hit. :) i was very pleased with how it turned out. i think it tastes more authentic than the bulgolgi recipe i use. this recipe is based on this recipe.
serves 8-10
16 korean style beef ribs (they’re usually thin cut and you can find them in korean stores)
1 C soy sauce
3/4 C sugar
1/2 C water
1 asian pear, chopped (or 1/2 korean pear)
1 onion, chopped
5 cloves of garlic, smashed and peeled
4 tbsp sesame oil
2 tbsp sesame seeds
4 slices of ginger
5 green onions, roughly chopped
- in a food processor, added onion and pear. puree finely. pour into a large bowl or large ziploc bag.
- add the rest of the marinade ingredients (minus ribs) and stir until all ingredients are combined. add the ribs.
- marinate beef for 8-10 hours or overnight.
- heat a large pan or grill on high heat. oil the pan/grill. cook ribs for 2-3 minutes on each side. serve with rice and kimchi.
chocolate cake November 19, 2008
Posted by hapafood in chocolate, dessert.add a comment
my friend hanna made this cake for my friend, kenton’s, birthday. it was very delicious (but not very nutrious)!. 
it wasn’t too sweet, and the pockets of melted chocolate chips were just an added bonus.
serves 8-10
1 box chocolate cake mix
1, 3 oz package of chocolate pudding mix
4 eggs
1 C sour cream
1/2 C warm water
1/2 C oil
1 1/2 C chocolate chips
- preheat oven to 350. grease a bundt pan.
- mix all the ingredients together except for chocolate chips. add the chocolate chips. pour into pan.
- bake for 45-50 minutes.
moqueca (brazilian fish stew) October 27, 2008
Posted by hapafood in fish, seafood.add a comment
we went to brazil for Christmas in 2005. we had this marvelous dinner at this small restaurant that the hotel concierge had recommended. the owner recommended this dish to my husband, and it was fantastic. i made it tonight for dinner, and it wasn’t quite the same, but it was close. this recipe comes from “from our house to yours – recipes”. i’ve made a few alterations. next time, i think i’ll try chicken to see what happens.
serves 4-6
2 lbs white fish filets, cut into large cubes, about 1.5 – 2 in.
juice of one lime
Salt and black pepper to taste
1 tbsp paprika
2 tbsp oil
1 large onion, sliced
3 cloves garlic, minced
3 large tomatoes, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 bunch cilantro, chopped
1 can coconut milk
- marinate the fish filets with salt, pepper, paprika and lime juice for at least one hour.
- in a large sauté pan or dutch oven, sauté garlic in oil. turn off the heat at this point and using half of the vegetables start making layers of onions, cilantro, peppers and tomatoes. Cover the layers with the fish and the marinade.
- cover the fish making other layers with the remaining onions, peppers, tomatoes and cilantro. add the coconut milk and sprinkle the top with salt. bring to a boil, and then reduce the heat to medium, medium-low and let simmer for 30-60 minutes or until fish and vegetables are cooked. serve with rice.
macaroni and cheese August 14, 2008
Posted by hapafood in pasta, vegetarian.add a comment
depending on my mood, i have a few mac n cheese recipes that i use. the real simple one is to cook the macaroni, drain it, add the cheese until it melts and serve. when i want to be super fancy, i cook this mac n cheese recipe from the Cook’s Illustrated magazine (may & june 2004).
serves 6-8 as main course, 10-12 as side dish
1 lb elbow macaroni
salt
5 tbsp unsalted butter
6 tbsp flour
5 C milk
8 oz monterey jack cheese, shredded
8 oz sharp cheddar cheese, shredded
1/2 C bread crumbs
1/4 C grated parmesan cheese
- grease a 9X13 glass pan.
- combine bread crumbs and parmesan cheese and set aside.
- in a large pot or dutch oven, bring 4 quarts of water to a boil. when it reaches a boil, add a generous amount of salt (1 tbsp) and cook the macaroni until tender. drain the macaroni and return pot to the stove.
- adjust the rack to oven to lower-middle position. turn on broiler.
- turn the stove to medium-high heat. melt the butter in the pan until it is foaming. add the flour, stir (or whisk) to combine. let this mixture cook for a minute.
- stir (or whisk) in milk. stir (or whisk) constantly until mixture comes to a boil. when it does, the sauce should thicken to the consistency of cream. reduce heat to low and add the cheese until it melts. season with salt.
- add the macaroni into the sauce and stir until well combined. pour macaroni and cheese into greased glass pan.* spread bread crumb topping evenly on top. put it in the oven and broil it until top is a deep golden brown (about 3-5 minutes).
* the sauce may appear runny after you combine the macaroni, but it will not be as runny once you broil the mac n cheese.
soy sauce chicken wings July 7, 2008
Posted by hapafood in asian food, chicken.add a comment
this recipe is very similar to my soy sauce chicken recipe, except it isn’t as saucy. my aunt makes it a lot, as it’s one of my cousin’s favorites, and it’s one of my favorites as well. the good thing to this recipe is that you don’t have to marinate it as long, and you don’t have to cook it as long either.
serves 2
1/3 C soy sauce
1/8 C sugar (or to desired sweetness, amount of sugar will depend on how salty the soy sauce is)
2 green onions, cut into 2 in pieces
3 slices of ginger
8 chicken wings, cut into 2 pieces each (16 pieces total, 8 drumettes and 8 wings)
- combine all the ingredients. coat the wings in the marinade. let it marinate for at least 2 hours (i usually start marinating it the morning i make the chicken).
- heat oven to 350.
- remove wings from marinade and place wings on sheet pan. (usually i line the pan with aluminum foil for quick cleanup). bake for 30-40 minutes (or until wings are done), flipping halfway through.
pesto July 5, 2008
Posted by hapafood in vegetarian.Tags: sauce
3 comments
i grew a garden for the first time this year. i planted basil because i knew i wanted to make pesto. i made some today and it was delicious. i also made another batch of arugula pesto, and it was lovely as well. 
i like my pesto just tossed with some warm pasta.
serves 4 over 1 lb of pasta
2 C loosely packed basil leaves (you can use arugula as well)
3 cloves garlic, peeled
1 tsp salt
pepper
olive oil
1/2 C grated parmesan cheese
- in a food processor, or blender, add basil, garlic salt, and pepper.
- turn on the food processor (or blender). let the ingredients get chopped a little before adding the olive oil.
- slowly drizzle in the olive oil until desired consistency.
- add parmesan right before serving.
stuffed french toast June 18, 2008
Posted by hapafood in breakfast, pork.add a comment
this is one of my husband’s favorite breakfasts. i made it for him this past father’s day, and he loved it. enjoy! the recipe comes from my mother-in-law, who is a fabulous cook!
serves 4
1, 8-oz. package sausage patties
italian bread
mozzarella cheese or monterey jack cheese, sliced
4 large eggs
1 C milk
1 tbsp sugar
- preheat a griddle to 300 degrees or medium to medium-low heat. spray with non-stick spray.
- cook sausage patties as per package directions.
- slice bread into 1 1/2 in. slices. make a slit in the middle of each slice for a pocket.
- slice mozzarella cheese – 2 thin slices for each french toast.
- layer 1 1/2 pieces of sausage between two slices of mozzarella and stuff into pocket in bread; you may have to cut the sausage into small pieces for this.
- mix eggs, milk and sugar. dip stuffed bread into egg mixture to coat on both sides.
- cook toast on griddle until golden brown on both sides and cheese is melted. i usually flatten the toast with a spatula when cooking.
soy sauce glazed salmon June 17, 2008
Posted by hapafood in asian food, fish, seafood.add a comment
on sunday, i wanted a quick, but healthy dinner. i flipped through the best 30-minute recipe by america’s test kitchen. i found this recipe, and i found it quite tasty.
serves 4
4, 6 oz. salmon fillets, preferably thicker than 1 in.
1/2 C maple syrup
1/4 C soy sauce
sesame seeds
- place oven rack so that fish will be 6 inches from broiling implement. preheat oven to broil (high, if there is a low and high setting).
- combine maple syrup and soy sauce in a small pan. simmer on medium heat until it becomes thick, about 5 minutes.
- place aluminum foil over baking sheet. spray with non-stick cooking spray. place fish on foil and season with salt and pepper.
- brush fish with 1/2 of the sauce. broil for 5-6 minutes.
- brush fish with remaining sauce. and sprinkle sesame seeds on top. broil for 5-6 minutes, or until salmon is barely cooked through.
stir-fry veggies June 13, 2008
Posted by hapafood in vegetables, vegetarian.add a comment
i haven’t published any asian recipes recently b/c i don’t usually measure when i cook asian food. but i thought i’d post a “recipe” (and i use the term loosely) for how i cook vegetables at home. it’s pretty easy and works will most green vegetables.
oil
garlic, smashed and peeled
salt
green vegetable* (bok choy, chinese broccoli, broccoli, cabbage, napa cabbage, etc.), washed
water
- heat the oil in a pan, i usually use a wok or a saucier pan, on medium. add the garlic into the pan.
- just before the garlic begins to brown, add the vegetable. cook for a few minutes. add enough water to the pan so it just covers the bottom of the pan. season with salt. cook to desired tenderness.
* if you have a vegetable that has a stem and leaf portion (i.e. bok choy, chinese broccoli), separate the stem and leaf portion. add the stem portion to the pan first and cook for a few minutes before adding the leaf portions. the stems usually take longer to cook than the leaves.
cornbread casserole May 31, 2008
Posted by hapafood in vegetarian.Tags: vegetables
add a comment
this is a delicious cornbread recipe that isn’t quite a cornbread. it has a nice dense moist texture to it, almost like a bread pudding. and like a bread pudding, it’s rich. i have to thank my friend michele’s mom for this lovely recipe. it was a hit a small group!
serves 6-8
1 box jiffy corn muffin mix
1, 8 oz container sour cream
1 stick butter, melted
1 egg
1 can creamed corn
1 can corn
- preheat oven to 425. grease an 9 X 9 baking pan or casserole dish.
- whisk together egg, butter, sour cream, and creamed corn until will mixed. stir in jiffy mix and corn.
- bake for 25-35 minutes, or until center is set and a toothpick comes out clean.
