Ah, Korean BBQ, how I love you so...
Though my all-time favorite Korean BBQ in Orange County is Cham Sut Gol, Korean BBQ anywhere usually makes me happy. This one was no exception to that rule.
The jap chae was delicious, but then again it always is :)
They serve the traditional sauces, though I like the ones at Cham Sut Gol better. And of course, with any all-you-can-eat, tons of meat!!
Chin chin! Here's for good times!
Brodard is a restaurant which is famous for these little rolls. They've perfected it almost down to an art. And to top it off, have created a dipping sauce that no one has ever come close to mastering or even replicating. Now mine are no where near Brodard's, BUT they are still delicious to boot. Served with a traditional 'nuoc cham' they are still a healthy and satisfying lunch.
I found the recipe from The Ravenous Couple, a blog I love! I basically use this blog to dust off my Vietnamese cooking skills, because when I grow up and have a family, I need to learn how to make this stuff! Just because I sadly, cannot speak Vietnamese doesn't mean that all of my culture has to go down the drain! This recipe isn't at all complicated; sure, there are some steps involved but if you take it one at a time, I'm sure you'll be pleased with the results AND if you happen to live near a Vietnamese grocery store, they also sell pre-cured pork that you can just grill yourself!
Nem Nuong Cuon/ Spring Rolls with Grilled Pork Patties
Yields: enough for 5 - 8 people
Original recipe can be found here.
For the crispy chive rolls (optional):
Chives
Egg roll wrappers
1 egg
2 tbsn. water
For the nem nuong patties:
2 lbs. ground pork
2 heads of garlic, peeled and separated into cloves (use more or less to your taste)
1/3 cup sugar
1 tbsn. salt
1 tbsn. pepper
4 tsp. baking powder
1/4 cup water
1 package of rice paper wrappers
Lettuce
Cucumbers, sliced into thin rectangles (1x2 inches)
Mint
Cilantro
Pickled carrots & daikon (optional)
Nuoc Cham, for dipping
First, to make the crispy chive rolls, mix the egg and water and beat well, set aside. Take your chives and cut then in half, to make them short enough to fit inside the egg roll wrapper. Take an egg roll wrapper and place some chives (about 5 - 6) near the top of the paper and then roll downwards to form a cigarette. Use some egg wash at the bottom to seal it all together. Deep fry until golden brown, drain and set aside.
To make the nem nuong patties, using a food processor, process the garlic until it is a fine puree. Combine the pork, garlic, salt, pepper and sugar in a mixing bowl and mix well. In a separate bowl, combine the baking powder and water and stir. Add it to the pork and fold in, then chill for 30 minutes to 1 hour. Form the refrigerated meat mixture into patties or mini sausages (sausages are easier to roll in the spring rolls). Keep a bowl of water handy to keep your hands wet in order to help with forming the meat. Grill the meat until cooked, about 4 - 5 minutes per side.
To make the spring rolls, have all of your veggies ready. Grab a large bowl of warm water and have it ready for the wrappers. Take a rice paper wrapper and moisten in the warm water. Tap off any excess water and then place on a flat surface. Place some lettuce, cucumber, a fried chive roll, and pickled carrot/ daikon slaw near the upper top of the rice paper. Top with some fresh chives, if you have them, and some of the grilled pork. Do not overstuff them or else the rice paper will break. Roll the rice paper over the veggies and tuck the sides in (see tutorial below).
Yields: 20 wontons
Original recipe can be found here.
For the wontons:
20 wonton wrappers
2 medium sized ripe bananas, sliced
Nutella
Vegetable oil, for frying
Water, for sealing
For the raspberry coulis:
2 cups fresh or frozen raspberries, thawed
2 - 3 tsp. sugar
1 tsp. lemon juice
Place a dollop, about 2 tsp. of Nutella in the center of the wonton wrapper, then place a slice of banana on top. Dip your finger in water and use it to wet the edges of the wrapped. Fold the wrapper in had and pinch the edges together to seal the wonton. In a pan, heat a 1/2 inch later of vegetable oil over medium-high heat until hot, about 365 F. Place the wontons into the oil and cook them in small batches until golden brown, about 2 - 3 minutes per side. Once golden brown, remove from the oil and drain on a paper towel lined plate. To make the coulis, combine everything in a food processor and blend until smooth. Strain through a sieve and then refrigerate until used. Once they have cooled slightly, top them with ice cream, dust them with powdered sugar, serve them with the coulis, or do whatever you'd like!
Mmmm banana & Nutella filling:
Ahhhhh the joys of Cream Pan. With a name like that, I just knew I was going to love it. I looooove cream, custard, pudding, all things as such. As you can see below, the people from Yelp love Cream Pan, but in reality, I think ALL people love Cream Pan.
Just look at it, look at that beautiful, gorgeous, sight for sore eyes. This is their most famous item, the strawberry croissant, that almost always sells out midday. That's why you have to make sure you get there early enough to get your grubby paws on them. It's a delicate croissant, slathered in custard, topped with fresh strawberries then snowed with powdered sugar.
The custard bun was equally as good. Again, if you love custard as much as I do, you'll be very pleased with this one!
Ever since I came home from Chile, I've been missing everything about it, even the food. Why wouldn't I miss the food, you ask? Well, to be honest, Chile has some of the most non-exciting and non-delicious food I've ever encountered. But, the one thing I did like was the empanadas.
In the search for them, I came across Empanada's Place, a restaurant that specializes in all things empanadas. And that, they do. The varieties here are awesome, and you can choose from 10 + different kinds!
While these empanadas are fried and not baked, they are a bit heavier than what I'm used to and can get a bit on the heavy side but they are delicious none the less. My absolute favorite was the onion & cheese (last picture) - it was so savory and gooey and just perfect. But really, almost all of them quelled my cravings!
Blackened Ahi Tuna with Mango Salsa
Yields: about 3 - 4 dozen
Original recipe can be found here.
1 3/4 cups flour
1 cup graham cracker crumbs
1 tsp. baking soda
1 tsp. salt
1 cup/ 2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 tsp. vanilla
2 eggs
1 cup peanut butter chips
1 1/2 cups mini marshmallows
8 Reeses cups, cut into pieces
In a stand mixer, combine the butter and sugars and mix until fluffy. Mix in the eggs and vanilla until combined. Add the flour, graham crackers, salt and baking soda and mix well. Stir in the peanut butter chips then cover and refrigerate the dough for about one hour. Preheat oven to 375 F. Take a tablespoon of the dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each to allow it to spread. Bake for 6 minutes, then remove from the oven. Push a 3 - 5 marshmallows and a few pieces of the chopped Reese's bar into each cookie. Return to oven and bake for another 2 - 3 minutes until golden brown and the marshmallows are a bit toasted. Cool on a wire rack and enjoy!
I love baking oatmeal because I can just bake large batches at a time and re-heat it for school during the week. I know this isn't the optimal way to eat it but it really helps when I'm in a pinch for time. If you're not, share this warm, yummy oatmeal with your whole family! I love finding new ways to eat oatmeal, otherwise it can get quite boring. My favorites? Fresh fruit always keeps things interesting! Bruleed? Even more interesting! You can add so many things, it's so fun! Nuts, granola, yogurt, chocolate, spices, honey or anything your heart desires - so have fun with it!
