Ingredients:
1 kg chicken cut into serving pieces, seasoned with salt and pepper
3 small hot/chilli peppers
3-4 cloves garlic, minced
5 slices of ginger
1/3 cup sugar
1 tbsp wine
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
water
cornstarch
Directions:
1. Mix the water and cornstarch. Let stand for a while to allow cornstarch to settle. Drain. In the remaining cornstarch wrap the chicken and fry in deep hot fat until golden brown. Arrange on a platter.
2. Mix the first six ingredients and pour on the remaining fat in the pan. Stir until it thickens. Pour over the fried chicken pieces. Top with sesame seeds. Serve hot.
Happy cooking!
Source: Philippine …read more

I’m so glad to stumble upon this dish from my sister’s immense compilation of recipes. It made me reminisce my college days when I used to order this every time my classmates and I took our lunch at the nearby mall. Anyway, my husband was very satisfied with how tasty the beef stew turned out that I didn’t hesitate to give my Kiwi neighbor some. Poor woman, she is currently having her entire kitchen renovated for the next few weeks so I thought maybe a delicious home-cooked meal might just cheer her up. She simply adores Asian food! I suppose …read more

Mother’s Day was celebrated earlier this year, and the absence of crowds made the day so pleasant that we have decided to make this our new tradition. Since it was “my” day, I got to pick where we were dining.

Asiana Korean Restaurant is about 20 minutes North from the heart of Cincinnati, so that alone takes you away from the hustle and bustle of downtown. Located in a small strip off of Cincinnati-Dayton Road, it is a bit of a drive from many Cincy neighborhoods but not too far away as to be inaccessible.
The glass windows are marked …read more

We were in Kirk country two weeks ago, and the family wanted to eat Korean food. I wasn’t about to leave that up to chance so taking a cue from Kirk we decided on Buga Korean BBQ. We haven’t done fondue in a while, so the kids have missed cooking at the table. We do it at home but not too often either as we don’t have the proper equipment except for out of doors (more on that later). I was forewarned that the servings weren’t very generous but we got 3 dinners — shrimp, samgyupsal …read more

We’ve had several disappointments this month, though this one can be classified under user error. The recipe was from
,
I marinated beef ribs for a grilled lunch item… only thing was we were in the midst of preparations to leave for a gathering with friends, and I relied on the book too heavily instead of feeling my way through the recipe, and going by what I already knew — that beef ribs sliced this way are best when cooked very briefly, barely seared just to get those fats melting and moistening the rest of the meat. The instructions …read more

Sometimes I have guests that are just curious enough (or familiar enough) to open my refrigerator and take a peek at what’s inside. One of the questions I get is, “What do you do with all those different pastes?” Well, to be honest, if absolutely necessary, I sometimes substitute another with no major regrets, but I always try to keep Japanese, Chinese and Korean soybean pastes on hand so that if I’m cooking a Japanese dish, I use the specific Japanese paste required, and so on. I only have one kind of Korean soybean paste though — …read more

Mr. Ji Lee of the Korean Cultural Service in New York, in a press release issued today, announced that the first and exclusive map of Korean restaurants in Manhattan will be distributed starting June 5th, at the 3rd UN Korean Food Festival at the Delegates’ Dining Room in the United Nations’ Headquarters. The full text of the press release appears below:

For Immediate Release
Release Date: June 2, 2006
press contact: Ji Lee
jilee@koreanculture.org
(212)759-9550
The First and Exclusive Map of Korean Restaurants in Manhattan!
The Map of Korean Restaurants will be first released at:
3rd UN Korean Food Festival
June 5th – June 16th at the United …read more

While I’ve loved Korean food for a long time, I am just beginning to explore their pastries. You lucky Annandale residents! The former “Le Matin de Paris”, now Napoleon Bakery, is just one of the many Korean food stops to enjoy in what has been dubbed “Koreatown” — a bit of controversy surrounds the name, but it is an apt description for a place teeming with Koreans and Korean-Americans. Annandale is about an hour’s drive from Baltimore, where we’ll be sometime in July. Hopefully hubby will be convinced that this is a worthy side trip. …read more

I bought these pine nuts because Susanna Foo’s recipe was beckoning to me (coming soon), but after making a batch of her “Honeyed” Pine Nuts I still have half the bag leftover — one of the advantages (?) of shopping in bulk. So here I go looking for ways to use this up so they don’t go rancid on me. I suppose I could stick them in the freezer until the mood for honeyed pine nuts hits again, but browsing for other ideas on the ‘net is so much fun. I’ve found two possibilities already!
Two-Minute Calamari from …read more