Sunday, November 25, 2007

Korean Bulgogi

This dish is simply yummy and irresistible. It disappeared before I could take a photograph of it! (The picture here was added on Dec 10, taken from the internet.) And it got the stamp of approval from my harshest critic - my hubby! He said the beef was very tender and juicy. It must be the marinade...

I got this recipe from "Cooking With a Cause" a compilation of recipes from the friends and staff of Philippine Campus Crusade for Christ. This book was a gift from the children's Ninang Fanny.

1 K sirloin beef, thinly sliced (buy the sukiyaki cut)
1 big ginger, grated
1 whole garlic, skinned, chopped
1 C brown sugar
1 C soy sauce
1 C sesame oil
spring onions

1. Marinate the beef slices in the rest of the ingredients, except the spring onions, for at least 2 hours. Better if marinated overnight in the chiller. Or some portions may be kept in the freezer for a read-to-cook meal another time.

2. If you want more sauce, increase the brown sugar, sesame oil and soy sauce equally.

3. When ready to cook, stir fry in pan (no need to put oil) just until the meat turns brown. I do it several pieces at a time. Do not overcrowd the cooking pan. Do not overcook or the meat will harden.

4. Dish up and sprinkle with chopped spring onions before serving.

Friday, November 23, 2007

Prawns Thermidor

This dish was a big hit with the whole family! The preparation took a bit longer because of all the chopping we have to do, but the result was terrific!

1/2 kilo prawns (about 12 pieces)
1 bottle gin
2 T butter
1 t minced garlic
1/4 c chopped onions
1 & 1/4 c milk
1/2 bar grated cheese
1/4 c chopped green pepper
1 T chopped celery stalk
2 T chopped spring onions
2 T all-purpose flour
salt and pepper to taste
1 container cottage cheese
Chopped parsley, optional

1. Using kitchen scissors, carefully cut the shell of the prawns from the neck down to the tail, making sure to keep the shells intact. Carefully remove prawn meat and chop coarsely. Add enough gin to cover chopped prawns completely until ready to use.

2. Arrange prawn shells in a baking dish.

3. Saute garlic, onion in butter. Add bell pepper and celery stalk. Add prawns and saute only until its color becomes pink. Stir in flour, salt, pepper. Saute until flour is no longer visible. Pour in milk and allow to boil. Stir constantly until mixture thickens. Stir in cottage cheese.

4. Fill prawns with cooked mixture. Top with spring onions and grated cheese. Bkae at 375F for 15 - 20 minutes. Garnish with chopped parsley or other fresh herbs if desired.
LinkWithin Related Stories Widget for Blogs