Tofu Bulgogi

Ingredients

10 cloves garlic, chopped
1 medium size onion, small diced
4 tbsp soy sauce

Dark sauce
2 tbsp mirin
2 tbsp sugar
1 tbsp plum extract (you can substitute to apricot jam)
1/2 tsp black pepper
1 tbsp cooking oil
3 to 5 green onions, chopped
1 tsp sesame seeds
1 tsp sesame oil

Optional

Carrot

Zucchini

Chives

Green chili

https://www.youtube.com/watch?v=vWtlRJxYOxQ&t=234s 

Primavera Salad

 

Ingredients

Salad

•   1 bunch asparagus (diced)

•   1 cup corn kernels

•   ½ tsp olive oil

•   1 tsp smoked paprika

•   1 cup cooked quinoa

•   2 cups arugula

•   1 avocado (diced)

•   1 cucumber (diced)

•   1.5 cups cooked butterbeans

•   2 tbsp toasted pinenuts

•   ½ grapefruit (peeled, and diced)

•   1 shallot (minced)

•   ½ cup fresh mint (chopped)

 

Spicy Grapefruit Vinaigrette

•   ½ grapefruit (juiced)

•   ¼ tsp chili flakes (more to taste)

•   1 tbsp maple syrup

•   2 tsp olive oil

•   1 tbsp Dijon mustard

 

Instructions

1) Blanch the diced asparagus by placing them in boiling water for 2 minutes. Drain and place in a bowl of ice water until cooled down. Drain again.

2) In a pan on medium heat, cook the corn kernels with 1 tsp of olive oil and the smoked paprika for about 5 minutes, until they are nicely toasted.

3) Blend or whisk together the vinaigrette ingredients until well combined and slightly creamy.

4) In a large bowl, combine the arugula, cooked quinoa, seasoned corn, blanched asparagus, diced avocado, diced cucumber, cooked butterbeans, toasted pinenuts, diced grapefruit, minced shallot, chopped fresh mint, and the prepared vinaigrette. Adjust salt and pepper to taste, and enjoy your refreshing salad.

 

https://plantbaes.com/primavera-salad-with-spicy-grapefruit-vinaigrette/

https://www.facebook.com/reel/749267677410963 

https://www.facebook.com/plantbaes 

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/ 

Gyro Doner

Marinating

- Chicken to be pounded 2lbs

- Greek yogurt 2 cups

- Paprika 1 tbs

- Cinnamon powder 1 tsp

- Cumin powder 2 tsp

- Cayenne pepper 1/2 tsp

- Coriander powder 1 tbs

- Garlic 2 tbs

- Salt 1 tbs

- Pepper 1 tsp

- Oregano 1 tsp

- 1 lemon juice

- Olive oil 1/4 cup

- Bake 400F/200C 60-90 min

Tzatziki

- greek yogurt

- dill

- lemon

- garlic

- cucumber

- cilantro

- Salt and pepper

- Evoo

Bread

- Water 250ml

- Flour 3 cups

- Yeast 1 tbs

- Sugar 1 tbs

- Salt 1 tbs

- Cover and rest 30 min

- garlic

- cilantro

- oregano

Served with cut onion and tomatoes

Bulgogi

 @kyriethefoodie

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/