Sugar Snap Pea Recipe

For all your bacon lovers out there, here's a recipe I'd recommend making!  The combination of the sugar snap peas and the bacon and onions makes this dish unbelievable!

Don't believe me?  Then gather up some of these ingredients and let's get started!!!

Ingrediants:

1. 3-5 slices of bacon (depending on how much you love bacon!)
2. 1 small pack of sugar snap peas
3. 1 yellow skinned onion, finely chopped
4. 2 cloves of garlic (optional)
5. Salt and pepper

1.  Cook 3-5 slices of bacon in a medium sized skillet until golden brown and let it cool down.  Then place the bacon strips on a cutting board and chop them into bits and pieces.

2.  Finely chop the onion and garlic if you haven't done so and add it into the pan until onions are tender.

3.  Add snap peas to the pan, cover and let it cook for 5 minutes.  Uncover, stir the peas and onions and cover again for another 5 minutes.

4.  Once peas are tender, add the bacon into the skillet and remove the pan from the heat!  Let it sit for a couple minutes and serve! 

Hope you guys will like it as much as I did!!!  Recipe found on the Food Network website. 

Thanks,

Lina Chen

Korean New Years Tradition: Dduk Guk

Happy New Years!!!  Can't believe it's already 2013!  Hopefully everyone had a wonderful time ringing in the New Years with friends and loved ones.  I, of course, spent it with my boyfriends family stuffing our faces with delicious hot pot (火鍋) and mochi ice cream with cream puffs for dessert!  As much as I enjoyed my first year celebrating with Eric's family, I did occasionally thought of my parents back at home and how I miss their presence. 

The one other thing I longed for was the traditional Korean rice cake soup, also known as dduk guk (떡국), my mother would make for us on New Years day.  I'm not 100% sure where the traditions come from but there probably is some meaning behind it like how the Chinese believe consuming noodles symbolizes a long and healthy life ahead.

Dduk guk is usually served in a beef, chicken, or anchovy broth with bits of dry seaweed, garnished egg, dumplings, and green onions.  Meats are optional.  It's slightly seasoned with sesame seeds, egg garnishes, and a little bit of salt and pepper to add some flavoring to it. 

If you are interested in making dduk guk you would gather (ingredients):

1. 2 1/2 beef, chicken, or anchovy broth
2. 1 Package of sliced Korean rice cakes (Can be found in a Korean supermarket like H-Mart)
3. 1 Tablespoon of Dashida (Korean soup stock in power-form)
4. 1 Bunch of chopped green onions
5. 12 Korean dumplings also known as mandu
6. 4 Beaten eggs (including the yolk)
7. Sesame seeds
8. 2 Sheets of Nori seaweed
9. 1 Minced garlic
10. 1/2 Chopped white onions

How to make dduk guk (directions):

1. Rinse and soak Korean rice cakes in bowl of cold water for 10-15 minutes.
2. Preparing the egg garnish:
1. Place a dab of oil on a large non-stick frying pan on medium heat and slowly pour the already beaten eggs in the pan.  
2. Immediately lift the pan and swirl the egg around.  The idea is to evenly distribute the egg so that it is a thin-sheet like that of crepes.
3. Carefully flip the egg onto it's other side.  Once fully cooked place it on a cutting board to cool off.
4. Fold the pancake-like egg into a tri-fold and cut the egg into strips.
3. Preparing the soup base:
1. Bring the beef, chicken, or anchovy broth to a boil.  Add dashida, minched garlic, chopped white onions, salt and pepper for added flavor.
2. Optional:  Add thinly sliced cooked meat into the soup. 
   Note:  Meat needs to be cooked prior to adding in to the soup base.
4. The grand finale:
1. Add Korean dumplings into the soup base.
2. Then Drain and add the sliced Korean rice cakes as well.  Boil both the dumplings and rice cakes until they tender or start to float.
3. Add the chopped green onions and cook for one minute.  
4. Remove from heat and serve in a big bowl.  Garnish it with slices of egg, sprinkle some sesame seeds, add salt and pepper (if needed), and lastly crumbled pieces of the Nori seaweed and serve.

IMPORTANT NOTE:  Prepare as much dduk (Korean rice cake) as you want be make sure to eat it all without having any leftovers.  Like noodles, dduk will become very mushy, the soup thickens, and the flavor may lose it's taste.  Personally, it's better to keep the soup and the dduk seperate to maximize your taste buds!

Consider trying dduk guk in the forth coming year.

Happy New Years Everyone!

<3 Lina Chen

Did you know that Citric Acid...

Fish Ceviche

To expand and broaden my blog, I've decided to start a "Did you know that..." series where I post random facts that pertain to foods that might be interesting.  Often, I come across amazing recipes, helpful tips on cooking/baking, and unconventional ways of doing things that are much more simpler than the old conventional ways, so why not share them with you? 

Tuna Tartare

As I was reviewing the Waterbar's salmon tartare, I instantly thought of my conversation I had with someone.  Can't remember who exactly, but we talked about raw sea foods "cooking" in citric acids.  A foreign concept, I looked to validate the truth.

As odd as it sounds, it is true. 

People normally think of cooking through the use of heat because the process changes the nature of the molecules and properties of whatever is being cooked.  Like heat, the citric acid also changes the physical and chemical properties even though it doesn't seem that way to the naked eye.  So even though the salmon tartare was in it's raw form, it was technically bathed and cooked in lime juice.  Hence why the taste was remarkably different from that of sushi.  However, I'm not quite sure if the salmon from Waterbar is the same grade as the ones served at sushi-specific restaurants.  That I would have to research more into.

Salmon Tartare

As far as cooking with citric acids, it is recommended to dice the raw sea foods into small cubes.  This is so that there is more surface area that the citric acid can effectively cook.  Try to marinate the sea foods from 15 minutes to about an hour, depending on the type of seafood.  Note:  Cooking with citric acids doesn't kill bacteria like heat would which means that there is a higher chance of getting food-borne illnesses and parasites.  Otherwise, it is a tasty alternative to cooking foods besides heat.

And now you know.

If you are interested in learning more about this, click here for a more detailed explanation.




<3 Lina Chen