My Most Recent Ratings
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Korean Barbecued BeefI love this Bul-go-gi (Korean name for this recipe) so much! :) * For the best flavour and tenderness, put Asian pear (peeled off) and Onion (white or yellow), soy sauce as well as garlic and Wasabi paste (to your taste - wasabi adds freshness!) in a blender and process. Mix in the sesame oil into this marinade. "Asian Pear" makes the meat very tender and it has its own sweetness (and so does the onion), you don't need to add much sugar! * I usually use frying pan over the oven-top instead of grill. Apply some oil on the pan if you like the grilled-like edge of the meat, but the juice from the meat and sauce is enough so with only a small amount of oil or no oil, the meat will not stick to the pan or burn. Just heat the pan in high (if Teflon coated), and sizzle the meat! Bulgogi goes really well with leaves of leaf-sesame, or wild-sesame, and soft lettuce. Koreans serve those fresh leaves in a separate dish and a bowl of steamed rice. Wrap the meat (and rice) with t
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Barista Biscotti BitesBest Biscotti ever! I'll never buy any other chunky and too hard commercial biscotti again. * For variation, I added some nuts on hand (cashew nuts, slivered almond, pine nuts and sunflower seeds) without altering any proportion to the original recipe (except that I used 1 tsp of coffee extract instead of espresso powder). I roasted the nuts in a black pan for about 8 minutes in 350 degree oven to bring out the rich flavor before I poured them into the batter. The result is really great!
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on Thursday, November 12, 2009
