Yaki Spam Musubi: Contest #5

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Andy Wong Ng

Ingredients

Rice

  • 2
    Tbsp Rice Vinegar
  • Salt
    to taste
  • 2
    Tbsp Sugar
  • Seaweed Strips
  • 2
    C Rice
    Cooked

Glazed Spam

  • 1
    Can Spam
    Sliced
  • 2
    Tbsp Brown Sugar
  • 2
    Tbsp Soy Sauce

Instructions

1
Let’s Make Grilled Spam Musubi, a cheap 5 dollar meal
2
Fry the spam in a hot oiled pan until golden and crispy. Add in brown sugar and soy sauce, and mix it together to glaze the spam.
3
Mix rice, sugar, rice vinegar, and salt together. Shape into squares or rectangular prisms
4
Put the spam on top, tuck seaweed strip around. Fry the rice ball first to make the rice super crispy. Alternatively, torch the riceball without the seaweed
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Let’s Make Grilled Spam Musubi, a cheap 5 dollar meal

Peach Blossom: Contest #5

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Andy Wong Ng

Ingredients

  • 1/2
    White Peach
    Chunks
  • 1/2
    C Ice
    Crushed
  • 2/3
    C Tea
    White or Green Tea or Cold Water
  • 1/2
    Tsp Rose Water
  • Dried Rose Petals
    Crushed

Instructions

1
Add peaches and cold tea onto crushed ice. Add rose water, and drizzle with honey. Top with crushed rose petals. Eat. $3 meal
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Add peaches and cold tea onto crushed ice. Add rose water, and drizzle with honey. Top with crushed rose petals. Eat. $3 meal

Din Tai Fung Cucumber Salad: Contest #5

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Andy Wong Ng

Ingredients

Cucumber Marinade

  • 3
    Persian Cucumbers
    Cut into Rounds
  • 1
    Tsp Salt

Sauce

  • 1/2
    Tsp Garlic
    Grated
  • 1/4
    Tsp Sugar
  • 1
    Tsp Soy Sauce
  • 1
    Squeeze of Lemon
  • 1
    Tbsp Rice Vinegar
  • 1/4
    Tsp Chili Oil
  • 1
    Pinch Sesame Seeds
  • 1
    Pinch Chili Flakes

Instructions

1
Din Tai Fung’s Cucumber Salad, $3 meal
2
Chop Cucumbers into rounds and add in the salt to marinate for 15 to 20 minutes.
3
Mix the sauce ingredients together. Let it set for at least an hour if you want it to be thicker
4
Rinse and squeeze the cucumbers to remove the excess salt and water. Add in marinade sauce and marinate. Marinate longer for better taste.
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Din Tai Fung’s Cucumber Salad, $3 meal

Gochujang Spaghetti Carbonara (“Lady and the Tramp”: Contest #4

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Andy Wong Ng

Ingredients

Sauce Ingredients

  • 1/2
    Tbsp Black Pepper
  • 2
    Egg Yolks
  • 1
    Tsp Garlic
    Grated
  • 1.5
    Tbsp GochuJang
  • 1
    Large Egg
  • 3oz
    Parmesan
    Grated

Past and Toppings

  • 3
    Oz Bacon
    Sliced
  • Bacon Fat
    reserved from cooked bacon
  • 2
    Stocks Scallions
    Sliced
  • 10
    oz Spaghetti
  • Sesame Seeds
  • Pasta Water
  • Parmesan
    Grated

Instructions

1
Let’s make spaghetti from the lady and the Tramp but with an Asian twist, Gochujang carbonara
2
Mix the Sauce ingredients together.
3
Salt the water and boil the pasta until almost al dente (about 6-8 min). Sear the bacon and reserve the rendered fat
4
On a double boiler, mix the sauce with noodles, scallions, bacon, and rendered bacon fat. Add some pasta water to thin out the sauce if wanted. Garnish and Eat
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Let’s make spaghetti from the lady and the Tramp but with an Asian twist, Gochujang carbonara

Cold Soba Noodles-(Zaru Soba/Tsukemen)

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Andy Wong Ng

Ingredients

The Cold Dipping Sauce

  • 1/2
    Tsp Sugar
  • 1/2
    Cup Dashi Broth
    (Any Broth or Stock can Be Substituted)
  • 1
    Squeeze Lemon
  • 1
    Tsp Scallions
    Chopped
  • 1/4
    Cup Soy Sauce
  • 1
    Tsp Ginger
    Grated or Minced
  • 1/4
    Cup Water
  • 1
    Tbsp Mirin
    (Chinese Cooking Wine can Be Substituted)

Noodles

  • 180
    Grams Soba Noodles
    (Ramen Noodles can Be Substituted)

Garnish

  • 1
    Pinch Toasted Sesame Seeds
  • 1
    Pinch Ginger
    Grated
  • 1
    Pinch Scallions
    Chopped
  • 1
    (Opt.) Handful Ice
    Crushed

Instructions

1
Let’s make Cold Soba Noodles-(Zaru Soba/Tsukemen)
2
Mix all of the dipping sauce ingredients together, and boil for three minutes.
3
Boil the soba noodles for 3 mins or longer if wanted. Drain the noodles, wash in cold water until the noodles are cold, and drain again.
4
Garnish noodles and sauce. Eat.
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Let’s make Cold Soba Noodles-(Zaru Soba/Tsukemen)

Rice Paper Dumplings (Family Recipe)

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Andy Wong Ng

Ingredients

Filling

  • 1.5
    Cups Cabbages
    Shredded
  • 2.5
    Tbsp Soy Sauce
  • 1/2
    Cups Shiitake Mushrooms
    Cubed or Minced
  • 1
    Tbsp Black Pepper
  • 1
    lb Ground Beef
  • 2
    Tbsp Scallions
    Chopped or Sliced
  • 1
    Tbsp Ginger
    Grated or Minced
  • 2
    Tsp Rice Vinegar
  • 1
    Medium Carrot
    Chopped
  • 1
    Tbsp Garlic
    Grated or Minced
  • 1/2
    Large Onion
    Chopped or Minced
  • 1.5
    Tsp Sesame Oil
  • 2
    Eggs

Rice Paper Wrapper

  • 1
    Tsp Sugar
  • 1
    Tsp Rice Vinegar
  • 30
    Sheets Rice Paper
  • 2.5
    Cups Hot Water

Sauce

  • 1
    Tbsp Soy Sauce
  • 1/2
    Tsp Garlic
    Grated or Minced
  • 1/2
    Tsp Ginger
    Grated, Minced, or Sliced
  • 1
    Tsp Rice Vinegar

Instructions

1
Let make Rice Paper Dumplings, one of my favorite family recipes.
2
Mix all of the filling ingredients together and cover to marinate for at least 30 minutes.
3
Mix sugar, water, and 1 tsp rice vinegar together in a big plate. Wet or soak the rice paper completely for about 5-10 seconds
4
Put about 1.5 Tbsp of filling on the wet rice paper. Shape it into a square and wrap into a square. Wrap the dumpling again with another sheet of rice paper
5
On a medium high heat oiled pan, fry both sides until golden brown and fully cooked, about 3-7 minutes per each side. Torch for extra crunch if wanted.
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Let make Rice Paper Dumplings, one of my favorite family recipes.

Shrimp Fried Rice 虾仁炒饭

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Andy Wong Ng

Ingredients

Ingredients

  • 4
    Tsp Oil
    Split into two 2 tsp oil reserves
  • 1/2
    Lb Shrimp
  • 3
    Cup Leftover Rice
    (It must be leftover rice)
  • 5
    Cloves Garlic
    Grated or Minced
  • 1.5
    Tsp Pepper Powder
    (add more if wanted)
  • 1
    Ear Corn
    Shucked
  • 1.5
    Tbsp Soy Sauce
    (add more if needed)
  • 3
    Large Eggs
    Beaten
  • 1
    Medium Onion
    Diced

Garnishment

  • Toasted Sesame Seeds
  • Scallions
    Chopped

Instructions

1
Shrimp Fried Rice
2
Prepare the ingredients
3
In a medium high heat oiled pan (about 2 tsp of oil, cook shrimp, onions, and corn together until Onions are cooked (3-5 Min). Clear the pan
4
Add in 2 tsp oil and soft scramble the eggs. Add in Leftover rice, soy sauce, pepper, garlic and previously cooked items. Toast for five minutes.
5
Garnish with scallions, sesame seeds and eat.
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Shrimp Fried Rice

Naemyeon (Korean Cold Noodles)

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Andy Wong Ng

Ingredients

Sauce

  • 1
    Pinch Salt
  • 2
    Tbsp Kimchi Juice
  • 1
    Tbsp Sugar
  • 1
    Tbsp Rice Vinegar
  • 1
    Tsp Sesame Oil

Noodles

  • 135
    grams Korean Buckwheat Naemyeon Noodles
    Boiled 3-5 Min and Cooled in Cold Water

Toppings

  • 1/4
    Cup Kimchi
    Chopped
  • 1/4
    Large Cucumber
    Cucumber
  • 1
    Large Egg
    Boiled 3-5 Min and Cut in Half
  • 1/2
    Sheet Nori or Seaweed
    Cut into Strips
  • 1
    Stem Scallions
    Chopped
  • 1/2
    Cup Ice
    Crushed
  • 1/2
    Tsp Toasted Sesame Seeds

Instructions

1
Naemyeon
2
Mix sugar, rice vinegar, salt, kimchi juice, and sesame oil together for the sauce. Cut the toppings and boil the egg for 3-5 minutes.
3
Boil the noodles for 3-5 minutes and rinse in cold water. Let the noodles sit in cold water for five minutes instead of rinsing to make the noodles chewier
4
Don’t cut the noodles
5
Cut the soft boiled egg in half, add on the toppings,& sauce onto the noodles and at.
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Naemyeon

Kimchi Fried Rice

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Andy Wong Ng

Ingredients

Ingredients

  • 1
    Medium Onion
    Diced
  • 1
    Cup Kimchi
    Diced
  • 3/4
    Cup Kimchi Juice
  • 3
    Large Eggs
    Beaten and Abused
  • 1
    Cup Cooked Protein (I used Chicken)
    Diced
  • 1
    Tbsp Ginger
    Grated or Minced
  • 3
    Cups Leftover Rice
  • 3.5
    Tsp Oil
  • 1
    Tsp Pepper Powder

Optional

  • Sesame Oil
  • Scallions
    Sliced

Instructions

1
Kimchi Fried Rice
2
Prep ingredients
3
Don’t add carrots, that’s offensive and sacrilegious
4
Cooking Time: 1.Add 2 Tsp oil in a medium high heat pan, and toss in protein, grated ginger and diced onions. Sear until the onions are translucent while constantly stirring the pan, about 3-5 minutes, and clear the pan by putting 2.Add in 1.5 Tsp oil and
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Kimchi Fried Rice