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

Watch it rise

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Andy Wong Ng

Instructions

1
Tester
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Tester

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)

Japanese Potato Salad

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Andy Wong Ng

Ingredients

Boiled Items

  • 6
    Large Potatoes
    Cubed
  • 1
    Cob Corn
    Schucked
  • 6
    Larges Eggs
    Hard Boiled then Separate Yolks and Whites

Mash It

  • 6
    Large Egg Yolks
    Hard boiled then Separated from the Egg Whites
  • 2
    Tbsp Black Pepper
  • 2
    Tbsp Garlic
    Grated/Minced
  • 2
    Cups Kewpie Mayo
    It has to be KEWPIE MAYO
  • 1
    Tbsp Mustard Powder

Fold Ins

  • 6
    Larges Egg Whites
    Hardboiled & Cubed
  • 2
    Cucumbers Persian Cucumbers
    Thinly Sliced
  • 1
    Cup Carrots
    Cubed or Diced
  • 6
    Slices Ham
    Sliced into Strips
  • 2
    Stocks Scallions
    Sliced

Instructions

1
Let’s make Japanese Potato Salad, the best summer time side dish
2
Boil cubed potatoes for 8 minutes. After 4 minute, add in the corn to boil for the rest of the 4 minutes. The potatoes are done when it can be pierced easily.
3
Mash the yolks, seasonings, and half of the boiled potato and corn, until it becomes smooth. This is also the perfect time to check if the potes are done.
4
Add in sliced ham, carrots, Persian cucumbers, scallions, and the rest of the cooked potatoes and corn. Fold, cover, and chill.
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Let’s make Japanese Potato Salad, the best summer time side dish

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 scramble the eggs until barely cooked. Add in rice and kimchi, then toast for five minutes. Combine in cooked onions, seared protein, and black pepper. Mix well. 3.Garnish with scallions & sesame oil if wanted. Eat
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Kimchi Fried Rice