'JapChae' An Korean Recipe

Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: About 4 Servings

Main Ingredients:
• 1 Handful (4.6 oz) Cellophane Noodles
• 1 Cup Beef
• 1/3 Carrot
• ½ Onion
• 3 oz Spinach
• 3 Dried Shiitake Mushrooms
• 1/3 Sweet Pepper (Optional)
• 2 Eggs (Optional)
• Olive Oil
• Salt & Black Pepper

Beef Ingredients:
• ½ Tbsp Soy Sauce
• ½ Tbsp Cooking Wine
• 1 tsp !"#$%&!Garlic
• 1½ tsp Sugar
• A pinch of Black Pepper

Mushroom Ingredients:
• 1½ tsp Soy Sauce
• ½ tsp Sugar
• ¼ tsp Minced garlic

Spinach Ingredients:
• 1 tsp Soy Sauce
• ½ tsp Sugar

Noodles Ingredients:
• 2 Tbsp Soy Sauce
• ½ Tbsp Sugar
• 2 Tbsp Olive Oil

Seasoning Ingredients:
• 1½ Tbsp Soy Sauce
• 2 Tbsp Sesame Oil
• 1 Tbsp Sugar
• 1 tsp Sesame Seeds
• 1/8 tsp Black Pepper

Preparation:
1. Cut the beef thinly and add all the ingredients for the beef. Set it aside for at least 30 minutes.

2. Soak shiitake mushrooms in the water for 3 hours. Squeeze out the water. Remove the stems and then slice the mushrooms thinly. In a bowl, mix all the ingredients for the mushrooms. Set it aside.

3. Add spinach in boiling water with some salt to keep the color green. Boil for about 30 seconds, and then rinse in cold water. Squeeze out the water.

4. Mix the boiled spinach, 1 tsp of soy sauce, and " tsp of sugar. Set it aside.

5. Cut the onion thinly. Julienne the carrot thinly. Slice the sweet pepper thinly.

6. In a lightly oiled pan, fry the onion for 20 seconds on high. Add a little bit of salt.

7. Fry the sweet pepper and carrot for 10 seconds with a little salt.

8. Separate the egg yokes and egg whites, and add 1 pinch of salt for each one. Fry it. Then, slice them thinly.

9. Fry the marinated mushrooms and beef until they are completely cooked.

10. In boiling water, add the noodles and boil for 11 minutes. Drain the water.

11. In a nonstick pan, add the noodles and the other ingredients for the noodles. Fry for 2 minutes until the noodles are evenly colored by the soy sauce. Cool the noodles.

12. In a large bowl, mix all of the noodles, vegetables, and meat.

13. Add the ingredients for the seasoning. Mix all of the ingredients well.

14. For better color and taste, add the fried eggs at the end. Stir gently.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p40 to p42'

Chocolate and Chestnut Biscuit Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 15 minutes plus 15 for decoration

Ingredients:
• 3tbsp milk
• 2tbsp sherry
• 225g (8oz) sweetened chestnut puree (tinned)
• 15 Plain rectangular biscuits
• 150ml (¼pt) double cream, whipped
• 100g (4oz) plain chocolate
• 2tsp water
• 25g (1oz) butter, softened
• 5 walnut halves

Preparation:
1. Mix the milk and sherry together. If the chestnut puree is very hard, turn it into a bowl and beat to soften it.

2. Soak 3 of the biscuits in the milk and sherry and place them side by side on a serving dish. Spread half the whipped cream on top.

3. Soak 3 more biscuits and place then on top of the whipped cream. Spread these with half the chestnut puree. Repeat these two layers, ending with biscuits.

4. Melt the chocolate with the water in a small pan set over a heat. Beat in the butter.

5. Pour the chocolate over the biscuits and when nearly set, decorate with the walnut halves.

6. Refrigerate for at least 2 hours before serving.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p42'

Sangria Jell-O Mold

To many Americans, a holiday dinner means a molded Jell-O salad. My good friend Beth Hensperger, author of many cookbooks, told me that she always puts wine in her Jell-O mold to give it a little sophistication. While the salad can be served as a first course, I prefer it as a side dish or on a buffet with many other offerings. With this inspiration, here is a recipe that brings this old favorite into the new millennium.

• You will need a 6-cup mold for this salad. A metal ring mold will do, but Jell-O makes a beautifully designed plastic ring mold that I am very partial to. It is available in some supermarkets during the holidays or by mail order through the Jell-O Web site, www.jell-o.com (go to the “Corner Store,” then the “Jell-O Molds” section).

• This recipe is easily halved again—fill a 9-cup mold (use three 3-ounce packages of Jell-O)—or doubled to fit a large mold. Just be sure that the gelatin mixture comes to the top of the mold; otherwise it will be difficult to unmold.

• As easy as it is to make, there are still some tips to make a good gelatin mold. First, be sure the gelatin is completely dissolved, which takes 2 minutes of constant stirring. Don’t cheat, or the mold won’t set properly. Second, the gelatin must be partially set in order to support the weight of the added fruit or the chunks will sink to the bottom of the mold. You can chill it in the refrigerator for about 11⁄2 hours, but chilling in an ice-water bath cuts the time and allows you to keep an eye on the progress.

• You should have 3 cups of combined orange segments, grape halves, and sliced strawberries for this salad. The exact proportion of each fruit doesn’t matter, and you can add other fruit, such as peeled, cored, and diced apples or pears or sliced strawberries.

Makes 8 to 12 servings

Make Ahead: The mold can be made up to 2 days ahead.

Ingredients:
• 1½ cups fruity red wine, such as Merlot
• Two 3-ounce packages raspberry-flavored gelatin
• 1 tablespoon fresh lemon or lime juice
• 3 large seedless oranges
• 1 cup red or green seedless grapes (or a combination of both), cut into halves lengthwise
• 1 cup sliced raspberries
• Nonstick vegetable spray, for the mold

Preparation:
1. In a small saucepan, bring the wine to a boil over high heat. In a stainless steel or glass (not plastic) bowl, using a rubber spatula, stir the gelatin with the hot wine until the gelatin is completely dissolved, occasionally scraping down the sides of the bowl, about 2 minutes. Stir in 11 ⁄2 cups cold water and the lemon juice. Place the bowl in a larger bowl of iced water. Let stand, stirring occasionally, until the gelatin is partially set and a spoon briefly cuts a swath that allows you to see the bottom of the bowl, about 20 minutes.

2. Meanwhile, grate the zest from 1 orange and set aside. To cut all of the oranges into segments, use a serrated knife to cut the tops and bottoms from each orange. Following the curve of each orange, cut off the thick white pith where it meets the orange flesh. Working over a bowl, cut between the thin membranes to release the orange segments, letting them drop into the bowl. Drain the oranges before using.

3. Stir the orange segments, orange zest, grapes, and raspberries into the partially set gelatin. Lightly spray a 6-cup decorative mold with nonstick vegetable spray. Pour the gelatin into the mold and cover with plastic wrap. Refrigerate until set, at least 4 hours or overnight.

4. To unmold, run a knife around the inside edge of the mold to break the seal. Lightly moisten a serving platter (this will allow you to move the unmolded salad on the platter if you need to). Place the platter upside down over the top of the mold. Holding the mold and platter together, invert and shake firmly to unmold the salad. If the salad doesn’t unmold, dip the outside of the mold briefly (less than 5 seconds) in a bowl of warm tap water. Dry the outside of the mold and try again. Serve chilled.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p42 To p43'.

Quick Tip 'No More Burnt Tongues'

Image Copyright © 2010 by Barbour Publishing, Inc.

Need a cool way to chill your hot chocolate fast? Try freezing chocolate milk in an ice cube tray and dropping a few cubes into your mug. You’ll be able to take that first delicious sip in no time.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p143'.

Quick Tip 'Have a Guilt-Free Breakfast'

Image Copyright © 2010 by Barbour Publishing, Inc.
Feeling guilty about indulging in chocolate for breakfast? Eating chocolate, particularly dark chocolate, actually has a lot of health benefits. It has up to eight times more antioxidants than strawberries and can lower cholesterol and blood pressure when consumed in small amounts on a daily basis. It also contains serotonin— a natural antidepressant.

This Tip was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p115'.