How to cook rice

Hin Pap (White Rice)

Ingredients

• 2 cups short-grain white rice (not instant)
• 2⅔ cups water  

   

 

 

 

 

 

blackberry

How to make Hin Hap

1. Pour the rice and water into a deep saucepan, and stir to combine.
2. Bring to a boil over high heat.
3. Boil, uncovered, for 2 to 3 minutes. Stir.
4. Cover pan, reduce heat to low, and simmer rice 20 to 25 minutes, or until all water is absorbed.
5. Remove pan from heat.
6. Keep covered for 10 minutes.
7. Fluff with a fork and serve hot. 

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Kimchi Recipe

Kimchi Recipe

Ingredients

• 1 cup medium cabbage, chopped
• 1 cup carrots, thinly sliced
• 1 teaspoon crushed red pepper 
  
• 1 cup cauliflower, separated into small pieces
• 2 green onions, thinly sliced
• 3 cloves garlic, thinly chopped, or 1 teaspoon garlic powder
• 2 Tablespoons salt
• 1 teaspoon fresh ginger, finely grated, or ½ teaspoon ground ginger 

 

Kimchi

How to cook Kimchi

1. Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt.
2. Toss lightly and set in sink for about one hour and allow to drain.
3. Rinse with cold water, drain well and place in a medium-size bowl.
4. Add onions, garlic, red pepper and ginger.
5. Mix thoroughly.
6. Cover and refrigerate for at least 2 days, stirring frequently to mix flavors.
7. Allow kimchi to sit for 1 or 2 days to ferment. The longer it sits, the spicier it will become. Source

Celery Parmigiana Recipe

Prep Time: 15 mins  
Cook Time: 50 mins 

Ingredients

1 Large Bunch Of Celery (Or Two Medium)
3 Tablespoons Olive Oil 1 Small Onion, Peeled & Chopped
3 Cloves Garlic, Peeled & Minced 2 (14 Ounce)
1/4 Cup Chopped Fresh Basil 
Cans Chopped Tomatoes (You May Have Some Sauce Leftover)
1/4 Cup Chopped Fresh Parsley Salt & Pepper Dried Red Pepper Flakes (Optional)
1 Teaspoon Dried Oregano 
1 1/3 Cups Grated Pecorino or Parmesan Cheese

How to make Celery Parmigiana 

Trim the celery, cutting away the stem end, and any brown spots and trimming and reserving the leaves.

Cut the celery stalks in half crossways, and bring a large pot of water to boil.

Cook the celery until it is fork tender (timing will depend on type and freshness of celery)

Drain, and set aside.

In a heavy saucepan, heat the olive oil and then add the onions and cook over medium heat until translucent, about 6 minutes.

Add the garlic and cook another minute or two until fragrant.

Add the tomatoes, oregano, basil, parsley, red pepper flakes, salt and pepper, and cook for 15 to 20 minutes until thickened.

Preheat oven to 375 degrees F. In an 8 X 8 inch casserole or baking pan, first lace a scoop of the sauce to coat the bottom.

Lay one layer of celery over the sauce laying side by side, cutting to fit as needed. Cover this layer of celery with sauce and half the grated cheese, then place some of the reserved celery leaves on top.

Place a second layer of celery on top of the sauce and cheese, once again cutting as needed to fit.

Cover this second layer with more leaves, then sauce, and finally, sprinkle the top with the remaining cheese. Bake for 30 minutes until bubbly and lightly browned.

Let the casserole rest 10 minutes, then cut into slices and serve.

Fettuccine Alfredo Recipe

Ingredients

3/4 Pound Fresh Fettuccine
2 Tablespoons Butter
1 Egg Yolk 
1/2 Cup Chicken Broth
1/2 Cup Grated Parmesan Cheese
1 Cup Heavy Cream 
Sea Salt
Cracked Black Pepper
Additional Grated Cheese To Serve

How to cook Fettuccine Alfredo 

1.Bring a large pot of water to a boil for the pasta.

2.Remove 1/4 cup of the cream to a separate bowl and wisk the egg yolk into it.

3.In a saucepan, heat the remaining cream and chicken broth.

4.Cook the pasta al dente, then drain the pasta and return it to the pot. Stir the butter into the pasta until melted and the butter covers each strand of pasta.

5.Whisk a little of the hot cream mixture into the egg and cream mixture and stir. (This warms the egg mixture without cooking it completely.)

6.Next, add the remaining hot cream and broth into the egg mixture and mix well.

7.Finally, pour the combined egg and cream mixture over the pasta and toss to coat evenly.

8.Add the grated cheese, and a dash of sea salt to taste. Divide the pasta into 4 separate dishes and top with cracked black pepper and offer additional cheese.
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Pizza Chena Recipe

Prep Time: 30 mins  
Cook Time: 40 mins   

Ingredients

Dough:
1 Tablespoon Active Dry Yeast
2 1/2 Cups Warm Water
1 Teaspoon Sea Salt 
2 Teaspoons Olive Oil
5 to 6 Cups All-purpose Flour 

Filling:
3/4 Pound Sliced Fresh Mozzarella
1 1/2 Pounds Sliced Cold Cuts Of Choice - Choose Three Varieties (I used Soppressata, pepperoni, and ham)
1/2 Cup Grated Parmesan Cheese 
1/2 Pound Sliced Cheese (I used Provolone, but Swiss, Gruyere, or Asiago all work well)
1/3 Cup Chopped Fresh Parsley Salt & Pepper
2 Roasted Red Peppers Cut Into Strips 6 Large Eggs 

Egg Wash:
1 Egg Beaten With 1 Teaspoon Water

How to cook Pizza Chena
In a large bowl mix the yeast and1 cup of water and let sit until bubbly.
Add the remaining water and mix.
Place 5 cups of the flour into a mound on a counter with the salt, and make a well in the center.
Add the water and yeast mixture into the well along with 1 teaspoon of oil and mix with a fork until a sticky dough forms.
Knead by hand until the dough is smooth, adding additional flour as needed.
Lightly oil a large bowl with the remaining oil and place the dough in the bowl turning it to lightly cover with oil to prevent sticking.
Cover the bowl with plastic wrap and let rise in a warm spot in your kitchen until the dough has doubled in size.
Preheat the oven to 375 degrees F. and lightly oil a 10 inch tart pan with removable bottom, or a 10 inch spring-form pan.
Divide the dough in half, and roll out one ball to a circle at least two inches wider than your pan. Fit the dough into the pan, pulling up along the sides.
Layer the sliced meats, cheeses, and red pepper in the pan. In a small bowl, beat together the eggs, Parmesan cheese, parsley, salt & pepper, then pour this over the meats and cheeses.
Roll out the other half of the dough, then use it to cover the pie, sealing the edges by pinching the bottom and top pieces together, cutting off any excess.
Brush the top of the pie with the egg wash, then bake for about 35 to 40 minutes or until puffed and golden brown.
Cool, remove from the baking pan and serve in slices.

Pizza Quattro Formaggi Recipe

Prep Time: 20 mins  
Cook Time: 18 mins  

Ingredients

2 Pizza Dough Balls
3 Ounces Gorgonzola Cheese, Crumbled
4 Tablespoons Grated Parmesan Cheese 
6 Ounces Full Fat Mozzarella, Shredded
4 Ounces Creamy White Cheese (See Above)
6 Ounces Spicy Pepperoni Or Soppresata (Optional)

How to cook Pizza Quattro Formaggi
1.Preheat oven to the highest setting and place a pizza stone in the oven for at least 30 minutes.

2.Making one pizza at a time, shape your pizza dough into a 12 inch circle and place it on a pizza peel lightly sprinkled with corn meal.

3.Sprinkle half the cheese evenly over the pizza and then add half of the pepperoni if using.

4.Slide the pizza from the peel onto the pizza stone and cook until brown and bubbly, about 8 to 9 minutes.

5.Remove from the oven and place it on a plate and complete the second pizza in the same fashion.

Serve immediately.

Beef Ravioli Recipe

Prep Time: 30 mins  
Cook Time: 30 mins   

Ingredients

1 Recipe Basic Pasta Dough

Filling:
6 Ounces Ground Sirloin 1/2 Small Onion, Finely Chopped 2 Tablespoons Olive Oil 1 Garlic Clove, Minced 1/4 Cup Minced Parsley
3 Tablespoons Grated Parmesan Cheese Salt & Pepper 1 Slice Italian Bread 1/2 Cup Beef Broth

To Complete The Dish:
5 Cups Homemade Beef Broth
1/2 Cup Diced Zucchini (1/3 Inch Dice)
1/2 Cup Diced Celery (1/3 Inch Dice)
1/2 Cup Diced Carrot (1/3 Inch Dice)
1 Tablespoon Olive Oil Salt & Pepper

To Serve:
Grated Parmesan Cheese Finely Chopped Fresh Parsley To Garnish

How to make Beef Ravioli
Prepare the dough following recipe directions and leave wrapped in plastic wrap while you make the filling.
In a frying pan, add the oil and beef and brown, then add the onions and cook until tender.
Add the garlic and cook another minute or two, and then add the parsley and cheese and mix.
Tear up the bread into pieces and add the beef broth and allow the bread to moisten.
Add the moistened bread to the beef mixture and place in a food processor.
Pulse briefly just to blend without pureeing the mixture.
Roll out the dough thinly.
If using a pasta roller it should be used down to the second last setting.
Place a spoonful of mixture spaced evenly along one side lengthwise.
Use warm water and a brush and brush between each mound of filling. Fold over the other half of the dough and press out the air with your fingers.
Use a pastry roller with a fluted edge cut the ravioli into equal sizes.
Place the cut ravioli onto a lightly floured baking sheet and refrigerate until ready to use. In a saucepan, heat the olive oil and cook the diced vegetables just until tender crisp.
Cook the ravioli in a large pot of boiling salted water until it is al dente, about 5 minutes. While the pasta is cooking add the beef broth to the pot with the vegetables and bring to a boil.

Keep warm. In separate serving bowls, add a scoop of the vegetables, and a scoop or two of the hot broth. Divide the ravioli up between the bowls, using 4 to 5 per bowl.
Push the ravioli into the broth to absorb some of the broth.
Garnish the bowls with the fresh parsley and offer the grated cheese at the table.