Do you go out to eat, ever?

Why, yes, I do. Do you think I like to cook everyday? No no...if I could I'd explore the tastes of the world that NYC has to offer, but I cannot afford to. So, although I go out it's not much though.

I am a foodie and I love to try new restaurants, eateries, etc. I'm not a picky eater, but I will try something that is not in my normal diet at least once. I love Indian, West Indian, Thai, authentic Italian, Dim Sum in China Town, Japanese, and Korean food. I have been aching to try African food since I've heard of a very nice restaurant here in NYC that does a great job. My good friend, Raymond, is Filipino, so he's taken me to a lovely Filipino restaurant that had some great food. I'm still waiting for my Spring Rolls though from a shop that only makes them on Saturdays....hahaha I have yet to get my hands on some Pho also!

It's been a couple of weeks since I've eaten out, I think this week seems to be in the cards for me and next week is my birthday so I have already been told that a birthday dinner has been planned (except not on my actual birthday, so I'm assuming this will be a surprise...smh).

Either way, I plan on revisiting a few restaurants, but I'm still searching for a good Sushi place here in NYC. I've asked my native friends for the best place, but I keep forgetting the place. I should write it down next time though. ;D

Chicken Fried Rice

The best way to use leftover rice is this! It requires a few simple ingredients and about 15 minutes standing over a wok.

When they say the rice should be cold, it should be cold! Fried Rice does not work nearly as well as it does when it's a day old. It also tastes very, very good when you use Jasmine rice. Peas, onions, beaten eggs, scallions/green onions, fish sauce, and soy sauce. You can also add bean sprouts. Make sure you have already prepared your chicken, I use chicken breasts or thighs, chop or shred the chicken. Any other prepared meat is also fine. Prepare your wok with some oil and very high heat and get ready for a speedy meal in less than ten minutes. All you are doing is reheating and flavoring everything. First your onion in the hot oil, stir, stir, stir, then your rice, prepared vegetables, make a well in the center of the wok add a bit of oil and scramble the egg, mix together.

Adding Fish sauce and Soy sauce is key to this dish. Fish sauce is usually anchovies that have been processed and reduced to make a very strong condiment. In other words, it's strong as hell! It is also very salty, so between the soy sauce and this, you need to be very aware of seasoning your rice. I don't measure as I feel it's all about taste, but start out with a little fish sauce, add the soy sauce, stir fry until all is blended together and the flavor is to your liking. Once all the rice and veggies are coated with the flavor and heated through, sprinkle green onions over it and you are done.

This should only take you 20 minutes at the most to prepare. It's fast and easy if you have everything ready before hand. Actually, you SHOULD have everything prepared before hand if you don't want overcooked rice or burnt anything.

Chicken Fried Rice is a great meal and I usually prepare this for dinner and everyone always wants seconds. One pot of prepared rice will feed four people. It's also great the next day too. (just like from the Chinese food place... ;D)

A fun way to make this is to buy the Take Out boxes (usually they have them in the birthday section or go to a party supply store) and serve the fried rice and other side dishes with it. Good party or fun idea to do with family to change up your dinners. ;D

Bulgogi - Korean Barbeque

Pictures is of Marinade and finished pan-cooked Bulgogi

Bulgogi is one of the household favorites. It's actually a favorite for many American palettes because of the sweet and salty taste. Usually cooked on a grill like contraption, you can pan cook it and it will turn out just as good.

I tried a new recipe this time and it's as close to authentic Korean-style Bulgogi as you can get. It was so delicious, I was patting myself on the back.

Bulgogi has only a few simple ingredient: Sesame oil, Soy sauce, sugar/honey, garlic, green onion (optional Asian pear juice), and thinly sliced beef. Personally I rather use the already sliced rib-eye beef that I get from the Korean supermarket. Altho, most ppl think Rib-eye steak is cheap, it's actually a great cut of beef for grilling. Marinate for a couple of hours or overnite and cook. The thinly sliced meat cooks quickly.

Usually slices/julienned veggies, like mushrooms, cucumber (which tastes wonderful with bulgogi), and a dollop of pepper sauce is wrapped in a piece of lettuce and eaten. you can also eat with rice. This is a great quick meal for my household and EVERYONE loves it, which for me is most important. ;D

Chicken Carbonara or Alfredo with stuff in it!

This is a fav of mine...it can be the unhealthiest thing because of the Alfredo sauce which is full of cheese and butter, cream, etc...then you put in the bacon...uhhh yeah. Next, which is what I do, pan cook sliced chicken thighs or breasts in the bacon fat with some garlic. lol Yeah, it tastes great, but it's a heart attack on a plate. I love roasting my plum tomatoes in olive oil then slicing them over the finished dish. I didn't this time. It was a quick meal, so no fancy smancy decorating like I usually would do. I just threw everything in the pot with some Rotelle pasta. It still tastes good and the fresh tomatoes give it that extra tang, cutting into the cheese.

Tonight might have been Italian...lol

Bibimbap....

Many ingredients, but healthy for a quick snack or lunch. Add some pepper sauce and a very yummy Korean staple is ready to eat.

My daughter loves Korean culture and language. She plans on studying abroad in her college years, which is soon. So, I want her to experience some of the foods, even if they have KFC and McDonald's nearby. I have made Bulgogi, also, which she loves much better than Bibimbap. I will post a pic of that soon enough.

Ingredients are all sauteed in sesame oil, lightly seasoned with soy and such. Spinach or Korean Field greens, carrots, ground beef, pork or other type of meat, fried egg, cucumber, mushrooms, and anything else that you might want in your BiBimbap. Each ingredient is prepared and set aside. Rice is made and placed in a pot. A few tablespoons of each side is placed in a circle on the rice and finally a fried egg is centered in the middle. A dollup of pepper sauce and just stir it all together and eat.

I like this because it is a great way to get a complete meal all in one. Veggies, carbs, and protein. The perfect all in one dish. Here is a pic of me at the Chili Fest at Brooklyn Botanical Gardens. I went with my Korean Language Partner, Jihyun, as we watched a Chef from a local Korean Restaurant prepare BiBimbap for us. It was delicious. ;D

Tokyo Fried Chicken

So what can I say, I'm easy. My friend made a statement that he wanted Tokyo Fried Chicken and I'm like, what's that? I've had the Korean style fried chicken, made with garlic and soy, delish! Alas, it was at the newly opened Kyochan near Korean Way in NYC. They had the most tastiest fried, grilled, honey-barbecue chicken and croquettes were amazing. But, thats another blog post.

Anyway, I was curious and wondered what was in Tokyo Fried Chicken? So, I did a recipe search, whoa, only 3 ingredients and marinating. I can do that. This is the easiest and lightest (as it doesn't use the American (Southern-style) breading that is usually used) Fried Chicken you'll ever make. You get the flavor of the marinade and chicken without all the breading clouding your senses.

Soy sauce, Sake, and grated ginger. That's it. Yeup, that's all. Cornstarch/Potato starch to coat and oil to fry. I used drumettes, because this is a snack food, not a meal deal. Now, I followed the recipe, but when I make it again, I will most likely add a bit more soy sauce. Otherwise, it was tasty.

My curiosity has been assuaged.

Fish Stew aka Buri Daikon

When I first made this, it was a feat because I was working with a root vegetable I never cooked with and a very expensive fish, Yellowtail. I had no idea how this fish was, except the times I've tasted it when I went out for Sushi. In the restaurants it's chopped into submission. In a vaccum packed it looks yummy, until I had to cook it.

The only reason I made this was because of a language partner I met over a year ago, Hash, his real name was Isao Takahashi. We would go out to restaurants in New York and enjoy the atmosphere, food, wine, and company. One of the things he wanted me to make was his favorite Fish stew he called Buri Daikon. I forget what prefecture in Japan he was from, but I know it wasn't a very big place. Since I've asked other Japanese natives if they heard of this dish, it seems it's something not very popular as all they knew was that Buri means Fish and Daikon is the root, turnip like, vegetable used in it. I did find the recipe and this was what it looked like when it was done.

There were several steps, much was preparing the Daikon, but also the fish was not something you cooked quickly. Hence, why I call it a stew. I cooked it for an hour before it became tender. It was very, very rich and not for eating alone. I had no idea what I should have made it with, but I decided to make some short grain rice and it took a lot of the richness away.

My Kitchen...

If you're reading this, it means that you find the idea of what I'm about to blog about interesting. I'm not even going to sit and explain why I'm making this blog, except it has much to do with boredom.

I grew up in a very intra-ethnic/interracial household. I grew up eating Southern American, North East American, and Indian cuisines. My mother was a fabulous cook. What ever she managed to put her hands on came out fantastic. She's very creative also in the kitchen. She just forgot to teach me, so I had to learn myself and finaggle a few recipes from my Grandmother before she passes.

Might I say, we were also Vegetarian. So, many of the memories of dishes I consumed had no meat products. I grew up with Tofu, rice, and legumes that were seasoned with curry and the like often. Roti/Chapati and eating with my fingers. I miss those days. ;D

Now, my house is full of picky eaters. All of them do not have a diverse taste for the different flavors of the world. So, I've coped by making one pot meals and occasionally having a East Asian night for the one child who is obsessed with Korean culture. Myself, I'm a foodie. I love food, but I love TASTING food. Not just eating it, but enjoying the flavors being mixed together and the way they titillate the taste buds.

I'm also a baker. I love to bake. I have many favorites, but I'm good at making my Boston Cream Pie and Strawberry Dream 3-layer cake. I love to make Croissants and Plum Kuchen also. I should start baking again, but no one is here to eat all of my buttery goodness.

I'll post pictures of my dishes that I make.