台湾牛肉面 Taiwanese Beef Noodles

1. for Beef bone (leg), boil first in hot water for 3 min. and get rid of hot water, should be cooked with no more blood.

2. make beef bone broth by put the once cooked bone in water, add 花椒 Chinese hot pepper corn) and ginger, then cook in slow fire for 5-6 hours.( to the point when the bone marrow turn to beef oil) 

3. Hot pepper Paste: make oil either use beef fat (牛脆哨) or better/oil, filtered, cut off ginger and green onions, put them in oil by order, add pepper corn, add hot or regular bean paste, now we have red oil.  use this oil to cook two type of pepper powders (fine and flake)

4. cut beef shank and beef tendon in chucks, then cook them in fry pan with no oil, cut enough ginger and green onions, cook in oil, add sugar, then soy sauce and then water. put everything in the pressure cooker and add the marinated spice pack. add hot pepper too for more flavor.

5. sour cabbage: soak it in water for 5-6 min., then slice/then dice it.  cut off/mince some garlic.  put hot pepper (fresh or dry) in first, stir fry the diced sour cabbages first then add garlic.

6. cook the noodles in boiling hot water with salt.

7. toppings: diced celery, diced garlic roots (蒜苗）

for presentation, put half of the bone marrow broth and half of the brown broth from cooked beef, add noodles, top with the green diced toppings, put the different types of beef in (can also instantly boil some bogogi or hot pot beef), add the sour cabbage. add the hot pepper paste right before serving.

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  全部食材

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  牛肉滷包（大華購入）

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  前置作業 -將牛腱肉洗淨血水後浸泡10分鐘備用 -薑切片、蔥切段、撥蒜頭 -量好醬油的量

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  在炒鍋中下約一大匙的油，油熱後下薑片、蒜頭、蔥段一起炒香

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  將牛腱肉放入鍋內（盡量不要有水），加麻油後一起拌炒，炒至牛肉表面變色但不要過熟

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  倒入醬油和辣豆瓣醬再稍微拌炒一下

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  接著倒入instant pot的鍋子，然後加米酒及滷包，加1400ml的常溫水到鍋內後蓋蓋子。

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  蒸氣孔記得調整至加壓，選擇meat/stew的選項，共計45分鐘（如果喜歡肉更軟及湯的味道更入味，可以壓1小時），前面加壓也需要時間約20分鐘後才會開始計時

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  煮麵條（依自己想吃的份量），也可加一些自己喜歡的青菜，最後倒入牛肉湯就完成囉!

小撇步

全部的食材都可以在大華購買超方便☑️
1.牛腱肉是beef shank
在99 Ranch的鮮肉區購買
直接跟店員說要多少磅即可

2.滷包是廟口小吃的牛肉滷包

3.如果喜歡吃辣可以再加一點辣椒，喜歡湯濃郁一點水加約1200就好

份量

6 人份

時間

90 分鐘

食材

牛腱肉(beef shank)

2磅（約1公斤）

薑片

5片

蔥 or 洋蔥（1個）

4根

蒜頭

4顆

麻油

一大匙（15ml)

醬油 

85 ml

辣豆瓣醬

3大匙（45ml)

米酒

1.5瓶蓋

廟口小吃牛肉 or 漢宮滷包

1包

水 or beef/chicken broth

1400ml

麵條  

                    

note: I also added a bit rock sugar or brown sugar and mirin to the soup before cooking, my version also has dice carrots and tomato 

Korean Beef Tacos 韓國烤肉西式夾餅

INGREDIENTS:

FOR THE KOREAN BEEF

• 2 tablespoons brown sugar
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red-pepper flakes
• Pinch of ground ginger
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 8 ounces ground beef

FOR THE KIMCHI

• 2 teaspoons sesame oil
• 1 cup chopped kimchi
• 1 teaspoon sugar

FOR THE SRIRACHA MAYONNAISE

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha
• 2 teaspoons freshly squeezed lime juice

FOR THE TACOS

• 12 mini flour tortillas
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1/4 teaspoon sesame seeds

DIRECTIONS:

1. FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
4. FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
5. FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
6. FOR THE TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

recipe adapted from

https://damndelicious.net/2018/10/12/korean-beef-tacos/ 

Emergency Kimchi using cabbage (instead of the traditional napa cabbage)

original recipe is from https://www.maangchi.com/recipe/yangbaechu-kimchi (video available in this link) added some personal note below in ( )

Ingredients

Cabbage, kosher salt (regular salt is fine for replacement), hot pepper flakes, fish sauce, sugar, garlic, green onions, and carrot.

Directions

1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl. (a small cabbage could be just 1 lb, so all the ingredient portion need to cut by half.  This happen to me last time I made it, good thing that I did not put everything (the kimchi paste) in with the cabbage or else it would be too salty) 
2. Add 1 cup cold water (if used, prefer is already boiled safe drinking cold water, not tap water, or can skip the water in this case too and just add salt) and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
3. Set aside for 10 minutes (or a bit longer if you skip the 1 cup cold water earlier and just put salt.  In this case, you'll see water coming out after it sit for a while; indication that it's marinated/ready; same way to marinate the cucumber)
   
4. Make kimchi paste by mixing these ingredients in a bowl:
   ⅓ cup hot pepper flakes,
   1 tbs sugar,
   ¼ cup fish sauce, (may need to cut it more as this could be too strong)
   ¼ cup minced garlic,
   3-4 stalks of chopped green onion (⅓ cup worth),
   ¼ cup’s worth of julienned carrot
   
5. Wash and rinse the salted cabbage in cold water (could use tap water here but try to drain well and use drinkable cold water for the last soak/rinse) a couple of times. Drain the water.
   
6. Mix the kimchi paste into the cabbage thoroughly.
7. Put the kimchi into a container, jar, or plastic bag.
   
8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air. (Press down hard into the container, if there's space/gap, use a plastic Saran wrap to cover so there's less air exposure for the space between the kimchi and the container top)
9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.

Japanese Chicken Curry

This is one of my goto recipe adapted from Just One Cook book, thank you Nami for sharing this with us :)

https://www.justonecookbook.com/simple-chicken-curry/

I'm planning to use the leftover (if there's any left) to make the curry bun which is also shared by her.  Very thankful to find her recipes after my trip to Osaka and missing the melon pan (try to duplicate the special treat of Melon Pan which were fillled with ice cream (Matcha and Vanilla favor).

詹姆士的蜜汁炭烤豬肋排

食材：
豬肋排1排(約12根)、洋蔥1/2顆、辣椒2支、薑8片、蒜頭5顆、蔥2支、桂皮1片、白胡椒粒1大匙、蜂蜜60c.c.、綠花椰菜1顆、杏鮑菇8根、蒜末2大匙、無鹽奶油1塊

調味料：
醬油、味醂、清酒、冰糖、匈牙利甜椒粉

做法：
1.將豬肋排下鍋乾煎至表面金黃。
2.另起一鍋加香油和沙拉油，爆香薑片、桂皮、蔥段、蒜瓣、1/2顆帶皮洋蔥、辣椒段，再放入煎香的豬肋排稍炒一下，加適量的水淹過食材，再加100c.c.醬油、2大匙匈牙利甜椒粉和1大匙白胡椒粒，滾煮後一起放入壓力鍋中，帶紅色壓鈕跳起，煮15分鐘。
3.杏鮑菇切塊，入鍋加少許油炒至金黃，加入蒜末拌炒，再加1大匙醬油、1大匙味醂、1大匙清酒和1大匙無鹽奶油調味。
4.醬汁：60c.c.醬油+20c.c.味醂+20c.c.清酒+1大匙冰糖+4湯杓的滷肉汁，滾煮後，加入蜂蜜拌勻。
5.將花椰菜放入滷汁中煮熟，再和杏鮑菇一起拌炒，備用。
6.將肋排沾裹醬汁，以炭爐烤約1分鐘，再沾一次醬汁至上色，即可盛盤。
7.裝飾擺盤。