Zucchini Salad

Zucchini : 1 (12 oz)
Green onion : 1 stalk
Red pepper : 1/2 piece
Garlic : 2 cloves
Sesame oil : 1 tb
Sesame seed, roasted : 1 ts
Salad oil : 1 tb
Salt


Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick.
Dip the sliced zucchinis in salt water for about 5 minutes and drain them well. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces.
Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic.
When well done, remove them from heat. Add the red pepper and remaining sauce, then mix
them well by hand. Transfer it to a serving plate.

Making Job Chae (Korean stir fried noodles and vegetables

Javier Rocca Atzenweiler
Etiquetas: recipes, Oriental Food, Mediterranean Food, My recipe is good?, plis

Kim Chi

Ingredients:

1 head Chinese cabbage,prepared as directed
1 pound salt
1 tablespoon cayenne pepper
6 whole spring onions (finely chopped)
3 whole red chili peppers (finely chopped)
3 tablespoons fresh ginger root( finely chopped)
2 cups Dashi
2 tablespoons soy sauce

Preparation

Cut base off cabbage, then slice lengthwise into 6 segments.
Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers.
Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage.
Weight it down with a heavy stone and leave for a week, then
rinse the cabbage thoroughly under cold running water.
Squeeze out as much moisture as possible.
Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions, garlic, chilies, and ginger.
Fill pot with the Dashi stock mixed with the soy and MSG.
Cover with wax paper, put lid back on top and refrigerate.
After 4 or 5 days the kim chi is ready for eating.
Serve with hot white rice and a dash of soy sauce.

Chop Chae

Ingredients:
2 oz Clear noodles
1 tb Oil1 ts Salt
2 Celery stalks sliced diagonally
2 md Onions; sliced vertically
1/2 lb Mushrooms, fresh or canned
1 md Carrot; shredded
1/4 lb Fresh snow peas; julienned
1/2 lb Beef or chicken
2 Eggs
1 Soy sauce
Fresh ground black pepper

Preparation

Soak noodles in hot water; drain and chop coarsely.
Beat eggs, fry and cut into thin strips.
Cut meat into thin pieces and marinate as in Bul-ko-kee.
Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time. As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat.
Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.

International Food Recipes