Tuesday, February 26, 2013

Cooking with Kristi(e)!

Lets switch from Indian to Korean.

And, by this, I mean... I can't believe I haven't posted this sooner. Actually... I totally thought I had...

So, months ago now my roommate, also named Kristi -- hence the post title -- and I went to our Korean friend's house and had the most amazing dinner. She kept telling us that we could make it ourselves. Of course we had to try.

Luckily Kristi has spent a year living in Korea and has a huge love of almost all things Korean so she knows what most of the ingredients are. She was able to go to the Korean market and get rice cakes and fish cakes. She was also able to walk me thru Bayon Market as I got the red pepper paste. We have made it twice and loved it both times.

Dukbokki (spicy rice cakes)
4 cups water
rice cakes (we used about 1/2 package)
fish cakes (we used about 1/2 package)
4 T red pepper paste
2 T sugar
1/4 t red pepper flakes (optional)
1 t soy sauce
1/2 large onion, largely diced

In a pot, boil the water for about 5-10 minutes on medium heat. Add the rice cakes, red pepper paste, sugar, and hotpepper flakes. Stir it constantly.
When the water starts to evaporate and the mixture starts to get thick add the onion, ramen and soy sauce the pot.

Keep stirring until the sauce is thick, the rice cake is shiny, and the ramen is cooked.

Other ingredients that I noticed in a lot of dukbokki recipes are garlic and sesame seeds.  Feel free to add those too if you would like.

Sunday, February 10, 2013

Bongiam Bawbaw Sat'dai

I learned how to make a Khmer dessert yesterday!  Other than being called bongiam (Khmer word for dessert) the only other name I was given for it was bongiam bawbaw sat'dai which is literally translated as dessert rice porridge bean.  Which, doesn't sound like an American dessert but it is very Asian.  And I love Asian desserts (well, unless they have corn in them but thats a very different story)

Since I was taught how to make it at the orphanage I don't have exact measurements but I'll give you the closest that I have.  And, the amount we made served about 30 people.  The kids loved it (so did I) and were hiding the left overs around the orphanage so that they could eat it later.  One of the kids even hid some in an empty Coke bottle.  I thought that was hilarious!

with Leak (eating the portion that he hid for later)

Bongiam Bawbaw Sat'dai

finely shredded meat of 2 or 3 coconuts
2 kg dried black eyed peas
handful of salt
2 kg white rice
2 kg sugar

Soak the black eyed peas and remove any debris from the water.  Drain and then boil in water covers the beans in a large pot with a cover about 45 minutes to an hour.

In the meantime, using a cheese cloth wring the milk from the shredded meat of the coconut.  Save the milk for later.

Using the same shredded meat of the coconut, take about a quart of water and pour it over the coconut. Use it to get more of the milk from the coconut.  Do this 4 or 5 times.  Save the watered down milk for later.

Once the black eyed peas are half cooked, drain the water.  In a large pot, bring the watered down milk to a boil.   Add the beans and salt.  Make sure the beans are fully covered by the milk.  You may need to add more water.   Let cook for about 45 minutes. Add the white rice and continue cooking. Once everything is almost done add the sugar.  Let cook long enough for the sugar to mix in.


Also, if you want an easier version or if its hard to get the coconut meat I'm sure you could cut the recipe at least in half and buy canned coconut milk.  And, you could probably buy canned beans too.