Ravichanting Vie of isoo

Saturday, January 19, 2013

Oven Baked Squid Fish Cake [ 오징어 오븐 어묵 ]

Makes 2 servings

Prep 10 mins * Cook 20 mins

조리시간 약 20 분

INGREDIENTS

3 raw baby squid, cleaned and halved
20 small shrimp, precooked or raw

1/4 carrot, roughly chopped
1/4 onion, roughly chopped
1 pine mushroom, roughly chopped
3 sesame leaf, optional
1 egg
1 cup bread crumb
2 tablespoons flour
2 tablespoons olive oil
Salt and freshly ground black pepper

재료

조리시간 약 20 분작은 오징어 3마리, 새우 20알, 당근 1/4개, 양파 1/4개, 새송이 버섯 1개,
깻잎 3장, 계란 1개, 빵가루 1컵, 밀가루 2큰술, 올리브유 2 큰술, 소금 후추 약간

1. Preheat oven to 350 degrees F. Coat a shallow baking dish with nonstick cooking spray.

2. Put the squid, shrimp, carrot, onion, mushroom, sesame leaf (optional) and 1 tbsp of olive oil into a food processor and blend until lightly chunky.

푸드프로세서에 오징어, 새우, 당근, 양파, 버섯, 깻잎에 올비브유를 1 큰술 넣고 살짝 돌려 다져준다.

3. Transfer the mixture to a large mixing bowl. Add egg, bread crumb, flour, Salt and ground black pepper and stir until the mixture attains a smooth, but thick consistency.

2를 볼에 넣어서 계란, 빵가루, 밀가루, 소금, 후추를 넣고 걸죽하게 반죽한다.

4. Form mixture into 4 equal-sized fish cakes and coat each side with olive oil and set aside.

4개로 나누어 적당한 두께와 크기로 모양을 잡은 후 올리브유를 양면에 잘 발라준다.

5. Arrange the fish cakes on a baking dish and bake for 20 mins until crispy on the outside and heated through.

180℃로 예열된 오븐에 20분 정도 노릇하게 구어 낸다.

6. Serve with the tartare sauce or *honey dijon sauce and salad.

구어낸 어묵 위에 타르타르 소스 혹은 허니 디종 소스를 올려 낸다.

<- honey dijon sauce: dijon mustard 1 tbsp, dijon mustard seed 1/2 tbsp, mayonnaise 2 tbsp, honey 1/2 tbsp, and lemon juice 1 tbsp.

허니 디종 소스: 디종 머스타드 1 큰술, 마요네즈 2 큰술, 꿀 1/2 큰술, 레몬 1 큰술

Tuesday, November 27, 2012

Oven-fried squash slices [ 호박전 ]

Oven-fried squash slices [ 호박전 ]

Makes 2 servings

Prep 15 mins * Cook 15 mins

조리시간 약 30 분

INGREDIENTS

2 green squash,
sliced into 1/4 inch pieces
1 red chilli pepper

1 cup flour
2 eggs, beaten
4 tablespoons olive oil
salt

재료

애호박 2개, 홍고추 1개, 밀가루 1컵,
계란 2개, 올리브유 4 큰술, 소금

1. Preheat the oven to 400 degrees F. Coat a shallow baking dish with olive oil.

2. Slice the squash into 1/4-inch-thick slices, then rinse and pat dry.

애호박을 1/4 in 두께로 둥굴게 썰고 흐르는 물에 살짝 씻어 물기를 닦는다.

3. Sprinkle both sides with salt. Lightly coat each slice of squash in flour
and dip into the egg wash.

애호박에 소금을 약간 치고 밀가루를 고루 묻혀 풀어둔 계란물을 입힌다.

4. Cut chili pepper into round thin slices and discard the seeds.

Garnish each squash with sliced red pepper.

홍고추는 둥굴고 얇게 송송 썰어 애호박 위에 얹어 올리브유를 두른 오븐 팬에 올린다.

5. Place in the preheated oven for 10-15 minutes or until golden brown.

200℃로 예열된 오븐에 10분 ~ 15분 정도 노릇하게 구어 낸다.

6. Serve hot with soy sauce and sesame seeds.

Monday, April 9, 2012

Tobiko Sushi & Roll [ 날치알 스시 & 김밥 ]

Makes 2 servings

Prep 10 mins * Cook 10 mins

조리시간 약 10분/ea.

INGREDIENTS

2 cups cooked rice)

4 nori sheet

4 tablespoons Salmon & Dill cream cheese

(or crab meat - optional)

2 tablespoons Gochujang

(Korean hot pepper paste or hot sauce - optional)

Tobiko (flying fish eggs

재료

밥 2 공기, 날치알, 김 4장,

기호에 따라 크림 치즈 혹은 게맛살 4 큰술,

고추장 2 큰술 (기호에 따라 넣는다.)

Tobiko Sushi

1. Mix cream cheese and Gochujang paste in medium bowl; set aside.

볼에 고추장과 크림치즈를 넣고 잘 섞는다.

2. Cut 2 sheets of nori into 4 long strips each. Wet your hands in a bowl of water, and take a half-handful of rice, and shape it to a small rice ball.

김 2장을 세로로 4등분해놓는다. 손에 묻혀가며 밥을 적당량 덜어 동그랗게 뭉친다.

3. Wrap a strip of nori around the rice ball, creating a space above the rice.

동그랗게 뭉친 주먹밥에 김띠를 두른다. 이때 김띠가 주먹밥 위로 살짝 올라오게 손가락으로 주먹밥을 살짝 눌러, 둘둘 만다.

4. Stuff with the mixture then, fill the remaining space with tobiko and serve.

섞어 둔 크림 치즈를 먼저 얹고, 그 위에 날치알을 얹어 낸다.

Tobiko Roll

1. Mix a spoon full of Tobiko with remaining cream cheese mixture.

남은 크림 치즈에 날치알 한스푼을 넣어 섞는다.

2. Place a sheet of nori, shiny side down, on a sheet of plasitc warp or the bamboo mat. Wet your hands in a bowl of water, then grab 2 handfuls of rice and place them on the nori.

랩 위에 김을 깔고 그 위에 밥 두덩이 정도를 골고루 깔아준다.

3. Turn the nori to its other side, so the rice side is on the bottom, then spread a thin layer of cream cheese the top of the nori.

밥을 깐 김을 한번 뒤집어서 그 위에 크림 치즈를 올려준다.

4. Start rolling the nori, roll the plastic warp around the sushi. Roll until it's firm and forms an even roll.

김밥이 단단해지게 꼭꼭 눌러가며 만다.

5. Cut the roll into six to eight even pieces and serve.

Tip. Keep the knife moist to cut through the roll without rice sticking to the knife.

한입 크기로 썰어준 후 김밥 위에 날치알을 얹어 낸다.

Wednesday, February 29, 2012

Review: The Perfect Valentine's day Dessert To Go with Vege Aqua

Mini Molten Chocolate Cake with Blueberry

The Perfect Valentine's day Dessert To Go with Vege Aqua

Information

Use: Fruit & Vegetable Wash

Ingredient: Water, Sodium

Volume: 16.7 FL. oz. (475ml)

Vege Aqua is an easy-to-use, spray-on type that is much easier and convenient to use than soak type fruits and vegetables wash. The sprayer allows for easy, direct application and works well for cleaning small quantities of fruits and vegetables.