Lunch

This day we decided to go all out and spent a lot of time making our Authentic foods, We made pork dumplings, fried rice, ramen, and several other items. It was so much fun and teaches my boys how do things on their own. The best part of cooking is that it creates family time and memories. 

Fried Rice and Dumpling

We love cooking Oriental foods, We have always been foodies & decided it was time to just make all of it ourselves. This is a fried rice with Pork dumpling. We love shopping at the H-Mart in Cary NC and also the Grand Asia Market. You can find everything you need to cook your favorite oriental dishes. 

I love eating here and we had the best service this day.

WE LOVE LIZIQI

THAI SWEET CUCUMBERS

This morning the boys made sliced cucumbers with fresh red sliced onion. All you need is some sliced cucumber and onion if you like it and place in a container and pour the Thai sweet chili sauce over them. Place in the refrigerator until chilled. Enjoy!!

We love beautiful food!

HALF BOILED EGGS

We love using half boiled eggs on our Ramen and other dishes. You can also make half boiled eggs using these simple instructions. 

Use a pot with a lid that you can put enough water in to completely cover eggs while cooking. Fill the pot with water and then put the lid on and boil on high. Once the water is at a rolling boil gently but quickly drop the eggs into the boiling water.  Do not put the lid back on. Set a timer and boil exactly 7 minutes for large eggs and 6.5 minutes for small eggs. Once you they have boiled for the time remove the pan from the stove and place under cold water to stop the cooking process. Peel gently and you have HALF BOILED EGGS!  The white of the egg will be completely cooked while the yolk is soft and runny. These are great in other dishes and also for breakfast. 

HAPPY MOTHER'S DAY TO ME!

What a great Mother's Day I had enjoying my kids and eating what we love. We opted for Sushi and a quick clean up lol. Needless to say it was all gone including 8 more trays that I did not photograph. Love my kids!!!!!! All 5 of them & my daughter inlaw. 

All items that are used in the recipes for the Ramen or other oriental foods can be purchased from The H-Mart in Cary or from the Grand Asia market in Raleigh. The Bulgogi meat can be purchased at the H-Mart over in the meat department. It will say on the package that it is seasoned/marinated Bulgogoi. 

RAMEN NOODLES WITH BULGOGI

6 cups water

2 Tablespoons ground chicken powder (powdered chicken broth)

1 cup chopped bokchoy

6 chopped fresh green onion with stems

1/2 cup sliced fresh mushrooms

1 teaspoon fish sauce

1 Tablespoon green curry paste

seasoned soy sauce

fresh cold packed ramen noodles 

1 pound marinated Bulgogi meat

Pan fry Bulgoi meat on med heat and once done set aside. This meat is sliced very thin and cooks nice and fast, cook it until lightly browned then remove from pan and set aside. 

Pour a cup of your water into that same pan while hot and then pour this water over into your pot for cooking the ramen. 

Add chicken broth powder, onions, fish sauce, bokchoy, green curry & sliced mushrooms. Bring to a rolling boil and then add the fresh Ramen noodles. Cook for 5 minutes just until noodles are soft and then place into bowls. Top with the chopped Bulgogi meat and seasoned soy sauce and serve while hot. 

You can add any other veggie you like, you can also add lemon grass to the water while boiling and then remove the lemon grass before serving. 

 

This food was amazing!!!

Making Asian Foods

We all love oriental foods & we love making things ourselves. Today we went to the Grand Asia Market in Cary NC. It's only about 35 minutes from where we live. I purchased everything we would need along with items I already had so we could have a couple weeks to study about the Asian culture and make up some authentic dishes. The kids had a blast and I was I was in Heaven making them. I have always tried to choose a culture and then we talk about it , read about it, and then we actually make the foods and set our enviroment around that culture theme. It is so much fun and it makes learning a fun game instead of it being pushed on kid to just study it. So far we have made homemade Ramen, curried coconut soup, pork dumpling, stir-fry, kimchi, and much more. We had a blast & I hope that you might take the time to do the same thing. If you have children they will have so much fun, but if you don't you can enjoy this yourself. 

  • My pickled Asian Mustard Green Sandiwich.

    Love this sandwich which is on a Fresh baked Asian bun filled with pickled Asian mustard greens, cilantro, coriander, crushed peanuts. Below is the recipe for the actual pickled Asian greens. Yummy!!!!

ASIAN PICKLED MUSTARD GREENS

Asian pickled mustard greens(Chrouk Spey)
 

 




You will need:

2.5 pds of Chinese mustard greens(cleaned and cut into 2-3 inch pieces)

8 cps of water

3 T of salt

2 T of sugar

1 T of vinegar

A container big enough to pickle your mustard greens

A large pot to blanch the greens before pickeling them


Step 1: Bring to a quick rolling boil, 8 cups of water along with the salt and sugar. Stir, making sure that the salt and sugar have fully dissolved. Set this aside and allow to COOL COMPLETELY.

Step 2: Add water into another large pot and bring to a boil while you chop up your greens(this step is for blanching)

Step 3: Cut up the mustard greens into 2-3 inch pieces. Place them in large bowl and clean THOROUGHLY. Mustard greens can carry a lot of dirt so I usually chop them up, place them in water and let them sit for a little bit so that all the dirt can fall into the bottom of the large bowl. Repeat process.

Step 4: Once your pot has come to a boil, turn the heat off. Dump in all of the greens all at once and gently stir to make sure they are all immersed in the water. Remove and drain. They are ready to be removed when they look like this:


Step 5: When they have turned a bright green color, remove from heat and carefully drain under cold water,making sure that all the pieces get hit with some cold water to prevent further cooking.

Step 6:
Once the greens have cooled down completely, put them in some kind of container with a tight lid. Pour the cooled salt water mixture into the container. Add in 1 T of vinegar and then line the top with saran wrap before screwing the lid on. It should look like this:


Your pickled greens should be ready when they have turned a dark green color. The water will look slightly cloudy from the salt floating around in it(but that doesn't mean the greens itself will be overly salty). On warmer days, it will only take 1 to 2 days for it to turn sour. On cooler days, it can take anywhere from 3 to 5 days.  Once it's sour to your liking, keep it tightly covered and refrigerated. Eat and enjoy as a side dish, or on any of your favorite sandwiches containing pickled greens. 



Korean arts include traditions in calligraphy, music, painting and pottery, often marked by the use of natural forms, surface decoration and bold colors or sounds. ... This early period was followed by the art styles of various Korean kingdoms and dynasties.

HOMEMADE KIMCHI

I had so much fun once again making Kimchi (Kimchee). Voted one of the worlds top five healthiest foods by food magazine , you just cannot go wrong by eating a small serving of this delicous fermented food daily. 

kIMCHI UDON STIR FRY

Ingredients

  • 450 gr of chopped kimchi
  • Two packages of fresh udon noodles or 200 gr of dry udon noodles
  • Two strips of chopped bacon
  • A clove of garlic, minced
  • A pinch of sriracha sauce
  • 20 gr of honey
  • A tablespoon of soy sauce
  • A half tablespoon of rice vinegar
  • A teaspoon of toasted sesame oil
  • Four large scallions, sliced
  • 2 eggs
  • shredded nori

 Directions:

Prepare a pot with boiled water and cook the udon noodles. To cook the udon, you need to follow the instructions written on the package. After it is boiled, remove the udon and drain the water. Next, place the udon noodles in a bowl and set aside for a while.

Next, you need to prepare the sauce. Take a medium-size bowl and put the sriracha sauce, honey, soy sauce and rice vinegar into the bowl. Mix the ingredients until well combined. If you think that it is all combined then, you can set this aside for a while and continue with the bacon.

Prepare a large pan and heat it over high heat and put the bacon on it. Cook the bacon until 2 or 3 minutes or until it is cooked. However, make sure that the bacon is not too crispy. Then, add the garlic and kimchi to the bacon. Stir and cook them for a minute. Put the udon noodles, sauce and sesame oil to the mixture. Stir them until well combined. After that, turn the off the heat and move the dish to a plate.