Nepalese Momos

Chicken filling:

-          500g minced chicken

-          ½ red onion, chopped

-          ½ cup green onion, finely chopped

-          ½ cup fresh cilantro, finely chopped

-          1 tbsp garlic, minced

-          1 tbsp ginger, grated

-          1 tsp turmeric

-          1 tsp red chili powder

-          1 tsp garam masala

-          Salt

-          2 tbsp melted butter or ghee

Punchy Chutney

-          1 tbsp vege oil

-          2 red chilies, chopped

-          1 tbsp garlic, minced

-          1 tbsp ginger, grated

-          4 medium tomatoes, chopped

-          ½ tsp turmeric

-          1 tsp chili powder

-          Salt

-          2 tbsp toasted sesame seeds

-          ¼ cup fresh cilantro

To serve

-          Chili oil, optional

-          Cilantro

-          Sesame seeds

 

1)      Steam dumplings on medium to high heat for 8/10 minutes

2)      To make chutney, heat oil on medium. Add chili, garlic, ginger and fry until fragrant, about 1 min.

3)      Add tomato, turmeric, chili powder and salt. Cook 5 minutes until tomato soften.

4)      Add sesame seeds and cilantro. Blend until smooth.

5)      To serve, spoon a generous amount of the chutney onto the serving dish followed by the dumplings. Drizzle with some chili oil and top with fresh cilantro and sesame seeds.

 

 

@brendan_pang

https://www.facebook.com/reel/1657238285079102

 

Protein Balls

 

• 1 1/2 cups rolled oats
• 1/2 cup vanilla whey protein powder (about 2 scoops)
• 1/2 tsp cinnamon powder
• 1 tbsp chia seeds
• 1/2 cup smooth natural peanut butter (or any nut butter)*
• 3 tbsp raw honey
• 1 tsp vanilla extract
• 4 chopped dates or raisins
• 1 tbsp chocolate chips
• 1/3 cup granola
• 4-8 tbsp liquid (almond milk, milk, water etc…)

https://www.thehealthymaven.com/no-bake-oatmeal-protein-energy-balls/ 

Kimbap

 

Rice -          Short or medium white rice -          Sesame oil and salt, or -          Korean plum extract and salt -          Freshly cooked -          Keep the rice warm -          Damp your hand before handling rice -          Apply oil to sharp knife	Carrot: Cook with little oil and salt   Fish cake: Thin slice and stir-fry with soy sauce, sugar and rice wine. Spinach: Boil for 30-60 sec and rinse in cold water and squeeze out excess water. Season blanced spinach with salt, sesame oil and sesame seed.
Seaweed -          Place it with shiny side down and rough side up. Longer side face u on bamboo mat. -          Spread 1cm rice, leaving 1 inch free at end -          Place half sheet seaweed on top.	1.      Pickled radish 2.      Carrot, and or, spinach 3.      Egg omelet strip 4.      Spam or Beef
Beef 1 green onion, 1 tbsp Garlic, 1.5 tbsp Soy Sauce, 1 tbsp Sugar, ½ tbsp Cooking wine, 1 tsp Sesame oil, 1/8 tsp Black Pepper   Mix everything and stir-fry.

 

https://www.beyondkimchee.com/kimbap/

https://www.aeriskitchen.com/2008/11/beef-kimbap-%EC%87%A0%EA%B3%A0%EA%B8%B0-%EA%B9%80%EB%B0%A5/

 

Korean Vegetable Pancakes

 @maxiskitchen

 

For Pancakes:

1 cup flour

½ tsp kosher salt

1 cup water

1 cup leek greens, sliced thin

½ cup carrot, grated

3 scallions, sliced in 1” pieces

½ cup red cabbage, sliced in thin 1” pieces

1 green chili, seeds removed sliced thin in 1” strips

2 tbs Avocado oil

 

For the sauce:

2 tbs soy sauce

1 tbs lemon juice

1 tsp water

1 tbs sesame oil

1 tsp sesame seeds

 

1.       Mix together the flour, salt, and water.

2.       Add the veggies and mix until combined.

3.       Mix together the ingredients for the sauce and set aside.

4.       Preheat a large pan over medium and add the avocado oil, scoop ¼ cup batter per pancake and flatten slightly with a spatula. Cook 2-3 minutes per side until golden brown and then place a plate lined with paper towel to remove excess oil.

5.       Dip in the sauce and enjoy.

Garlic Parmesan Chicken Skewers

 

@Chilipeppercooks

 

 

A bowl of garlic in olive oil. Bake for 2 hours at 250F.

 

Use chicken breast big cubes, drizzle with olive oil, lemon pepper powder, taco seasoning, lots of parmesan, marinate for 3 hours. Put on skewer. Bake at 425F for 20 minutes.

 

Take a saucepan and melt half stick of salted butter. Once melted, turn off the heat. Add parmesan cheese, chopped cilantro, squeeze of lime, Thai sweet chili sauce, chicken sauce, mashed garlic.

 

Brush the mixture on chicken before serving.

Herb Garlic Baguette & Roasted Eggplant Dip

 By @breadbakebeyond

 

For the Baba Ganoush:

2 eggplants

4 garlic

2 tbs lemon juice

1 tsp cumin

¼ cup raw tahini

¼ cup olive oil

Salt & Pepper

 

For the salad as Topping:

1 bowl of cherry tomatoes, halved

Half onion, chopped

1 green chili, finely chopped

Juice of 1 lime

2 tbs of fresh parsley chopped

Salt & Pepper

 

For the Herb baguette:

1 medium-sized baguette

2 garlic, minced

1 tbs fresh parsley chopped

¼ cup olive

 

Instructions:

1.    Start by preheating your oven to 450F and lining a baking sheet with parchment paper.

2.    Slice the eggplants in half lengthwise; lightly brush the cut sides with some olive oil and salt, and lay them face down on the baking sheet.

3.    Place them in the oven and let them roast for around 40 minutes, or until they’re nice and soft. Take them out of the oven and let them cool down a bit.

4.    After the eggplants have cooled, scoop out the insides and discard the skin.

5.    In the food processor, add the eggplant and the rest of the dip ingredients, then blend until you’ve got a smooth, creamy dip. Adjust the seasoning as needed.

 

For the bread:

1.    Turn the oven down to 400F.

2.    Take your baguette and slice it lengthwise.

3.    Mix the parsley, garlic and olive oil in a bowl, then brush this mixture over the open sides of the baguette.

4.    Place the baguette in the oven for about 10-15 minutes. Then, cut it up into square.

 

To serve:

1.    Spread the eggplant dip on a plate, then top with a fresh chopped salad.

2.    Drizzle some olive oil over the top, sprinkle with chopped parsley and a bit of paprika.

3.    Serve it up with square of herb garlic bread.