Korean food 3 : Galbi jjim

Ingredients:	4.5 Ld gal bi (beef short ribs)
	1 carrot, peel, cut into 3/4 inch thick
	10 chestnuts, peel
	3 cups water, 2 cups soy sauce, 1.5 cups sugar
	1/2 onion, 1 head garlic
	1 piece ginger (1/2 inch)
	1 tbsp whole black pepper
	2 green onions
	1 tbsp chung ju (sake or red wine)
	1 tsp ground pepper Directions: Wash ribs, put in a cold water for 1 hour. Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju. Stir to melt the sugar. Bring to a boil, reduce heat to low, cover the lid, cook for 2-3 hours until the meat falls from the bone. Add chestnuts and carrots 10-15 minutes before done. http://www.koreanrestaurantguide.com

Korean food 2 : Kimchi jjigae

Ingredients:	1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced
	2 green onions, slice in a bias
	1/2 pack dooboo (tofu), 2 go choo (hot green chili), chopped
	2 tbsp gochoojang (Korean chili paste)
	1 tbsp gochoogaroo (Korean chili powder)
	2 tbsp minced garlic, 1 tsp soy sauce
	3 cups water, salt, pepper Directions : Put a pot on the stove, turn the heat on. Add pork belly, saute for a minute or so. Add go choo jang (Korean chili paste) and cook until meat becomes white. Pour the water, add kim chee. Bring to a boil, reduce to simmer. Add soy sauce, go choo ga roo (Korean chili powder), and garlic. Cook for 20-30 minutes. Add chilies, green oinons, salt and pepper. Cook for another minute. http://www.koreanrestaurantguide.com

Korean food 1 : Gimbop

Ingredients:	4 cups bap (cooked rice), 4 sheets kim (seaweed sheet, nori)
	2 eggs, 1/2 carrot, 4 long pieces danmooji (pickled yellow radish)
	4 oz beef, 8 heads spinach, 2 imitation crab meats (6-7 inches length)
	1/2 sheet square eomook (fish cake)
beef marinade: 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic, sesame seeds, pepper
vinegar sauce: 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/4 tsp sesame seeds
fish cakes sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil, 1 tbsp sesame seeds Eggs - mix, add salt, make a pancake, slice 1/2 inch width. Carrot - thin julienne, saute in a pan with salt. Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length. Beef - marinade for 5 minutes, sauté in a pan. Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well. Imitation crab meats - cut in half, lengthwise. Eomook (fried fish paste) - cut into 1/2 inch width long strips. Boil eomook sauce, cook eomook to absorb liquid. Directions: Cool rice slightly. Add vinegar sauce, mix well. On a bamboo stick roller, put kim (nori). Add rice on 2/3 of kim. Put each ingredients. Roll carefully. Spread sesame oil, sprinkle sesame seeds. With sharp knife, slice 1/2 inch thick. http://koreanfood.about.com/

Asian food number 3 : Sweet Beef Stew

Ingredients

2 pounds boneless top round or strip steak,cut into 1 1/2-inch cubes1/2 cup peeled, thinly sliced ginger (about 2 ounces)Paste3 dried New Mexico chilies, soaked, seeded and deveined3 garlic cloves, coarsely chopped1 large shallot, coarsely chopped1/2 cup water5 tablespoons vegetable oil3 tablespoons sugar2 tablespoons fish sauce1 tablespoon mushroom soy sauce1 teaspoon salt1 teaspoon freshly ground pepper1 cup chicken broth1 cup green coconut juice1/4 cup tamarind juiceCilantro sprigs, for garnishCucumber slices

Directions

Put the beef in a medium bowl. Grind the ginger slices with a mortar and pestle, adding them a few at a time until you have extracted most of the juice, or use a mini-chop to make a wet paste. Squeeze the juice from the fibers (you should have 1 1/2 to 2 tablespoons) and stir it into the beef; discard the ginger solids. Let the beef marinate for at least 10 minutes.Meanwhile, make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.Heat the oil in a large pot over medium-high heat. Add the paste and cook, stirring occasionally, until the flavors are released, about 2 minutes. Stir in the beef, sugar, fish sauce, soy sauce, salt, pepper and broth. Bring to a boil, reduce the heat to low and simmer, partially covered, until the liquid is reduced by half, about 40 minutes.Add the coconut and tamarind juices and cook for another 20 minutes. If the sauce is too thin at this point, increase the heat and reduce further; the sauce should be fairly thick.Garnish with cilantro sprigs and serve with cucumber slices and rice.

Asian food number 2 : Thandai

90 g/3 oz blanched almonds10 whole peppercorns (optional)60 g/2 oz raw sunflower seeds or pumpkin seeds1/2 teaspoon cardamom seeds or ground cardamom750 ml/1 1/2 pints/3 cups water500 ml/1 pint/2 cups milk125 g/4 oz/1/2 cup sugar or to taste rose water (optional)

Directions

In an electric blender combine almonds, peppercorns and seeds with halfthe water and blend at high speed until finely ground. Strain into ajug using double thickness of clean muslin. Press out as much moistureas possible, then return the residue to the blender with the remainingwater and repeat. Mix strained liquid with milk and sugar to taste, anda dash of rose water if liked. Pour over crushed ice and serve.
Tip: Save the ground almond meal and use it for thickening curries, particularly northern Indian classics like lamb korma.

Asian food number 1: Satay

Ingredients
750 g/1 1/2 lb rump steak, pork filletor chicken fillets1 stem lemon grass or 3 strips lemon zest4 shallots, chopped1 teaspoon chopped garlic2 teaspoons finely grated ginger3 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon ground fennel1 teaspoon ground turmeric2 teaspoons brown sugar11/2 teaspoons salt2 tablespoons light soy sauce2 tablespoons tamarind liquidor 1 tablespoon bottled tamarind purée2 tablespoons peanut oil

Directions

Cut meat into small squares and put aside. Slice tender white portion of lemon grass finely across, combine with shallots, garlic and ginger and pound using a mortar and pestle. Transfer to a bowl and mix in the remaining ingredients. Pour over the meat, mixing well. Cover and leave aside for at least 2 hours, overnight if possible. Thread 6 or 7 pieces on each soaked bamboo skewer, leaving half the skewer free. Grill over coals or under a preheated griller until brown and serve immediately with peanut sauce and steamed rice.

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