Chapssalddeok (Korean-style mochi)

For sweet red bean filling:
red beans, sugar, salt, rice syrup, vanilla extract.
For rice cake:
sweet rice flour, sugar, salt, red food coloring, starch powder.
Directions
Cooking time: 2 hours.
Make sweet red bean filling:

1. Wash and drain 1 cup of dried red beans (azuki beans) and place them in a thick bottomed pot.
2. Add 3 cups of water and bring to a boil over medium high heat for 10 minutes with the lid closed.
3. Lower the heat and simmer for about 1½ hours.
   If the beans haven’t softened after 1½ hours, add more water and cook over low heat until they are soft and can be well mashed.
4. Mash the beans with a wooden spoon (or food processor) until smooth.
5. Put the beans back into the pot and add  ¾ cup brown sugar, ¼ ts salt, 1 ts vanilla extract, and 2-3 tbs rice or corn syrup.
6. Stir with a wooden spoon over low heat until the sugar is dissolved and the paste looks a little shiny.
7. Divide the paste into 2 even halves. Keep one half of the paste in the fridge or freezer for future use.
8. Divide the remaining paste into 8 equal pieces and roll each piece into a ball. Set them aside.

Make rice cake with a microwave oven

1. Place 1 cup of sweet rice flour (Mochiko powder), ¼ ts salt, 1 tbs sugar in a microwave-safe bowl.
2. In a bowl add a drop of pink food coloring to ¾ cup water and mix well.
3. Add the pink water to the rice flour mixture and mix it well with a spoon. Push the dough to the center of the bowl.
   
4. Cover the dough with Saran wrap and cook on high for 3 minutes in the microwave.
5. Remove the rice cake from the microwave and mix it with a wooden spoon for about 20 seconds.
6. Cover it with the Saran wrap again and put it back in the microwave for another minute.
7. Knead the hot rice cake with a wooden spoon vigorously in a circular motion about 100 times to make it chewy.
   
8. Spread ¼ cup of starch powder on your cutting board and put the rice cake on it.
9. Shape into a smooth 4×5 inch rectangle (10 cm x 12 cm) with wet hands and turn it over.
10. Cut the rectangle into 8 even sized pieces with a wooden knife or spatula, and cover with Saran wrap to keep them from getting dried out.
11. Take one piece of rice cake and flatten it into a round circle about 2½ inch (6.5 cm) in diameter.
12. Add a sweet red bean ball to the middle of the piece of rice cake. Pull the rice cake over the ball and seal it by pinching the edges with your fingers.
    *tip: Use starch powder to keep the rice cake from sticking to your fingers.
13. Repeat this until you’ve made 8 pieces of chapssalddeok.

Q and A
Q: Maangchi, the number of the sweet red bean pieces is 16 in your sweet red bean paste recipe and I can make only 8 rice cakes. What shall I do with the leftover sweet bean paste?
A: Make another batch of 8 chapssalddeok! Or Make green chapssalddeok with green tea powder! (Korean version). Only difference is to mixing ¾ cup water with 1 ts green tea powder instead of pink food coloring. Or keep the leftover in the fridge or freeze. You can keep it in the fridge up to 1 week.

http://www.maangchi.com/recipe/chapssalddeok

Slow-Cooked Chinese Pork Hock Recipe

1 lb pork hock, cut into 3-4 pieces

1/2 cup vinegar

1/4 cup soysauce

1/4 cup brown sugar or 1 sugar bar

2-3 bayleaf

2-3 star anise

Oregano
2 cloves garlic, crushed
4-5 Shitake Mushrooms, soaked and softened (optional)*

1/2 cup dried banana blossom, soaked in water to soften (optional)*

Wash pork hock very well, then put in your crockpot.

Add all ingredients in, topping it with the banana blossom.

Set crockpot in high for 2 hours, then reduce to low for another 2 hours or till the hocks are tender enough that the meat slightly separates from its bone.

Serve warm with rice.

*Choose between dried banana blossom and shiitake mushrooms only. They give off different flavor, yet both very savory.

 

http://i-brownbag.blogspot.com/2012/05/chinese-pork-hock.html

Cornflake chicken

6 skinless, boneless chicken breasts 2 cups sour cream 2 cups crushed cornflakes cereal

1 teaspoon Italian-style seasoning 6 tablespoons butter, melted

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
3.	Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Indian Chicken Curry II

"Indian-inspired chicken curry includes a variety of aromatic spices simmered in a coconut milk-based sauce and served with naan bread and rice."

Ingredients:

3 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tablespoons curry powder 1 teaspoon ground cinnamon 1 teaspoon paprika 1 bay leaf 1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tablespoon tomato paste 1 cup plain yogurt 3/4 cup coconut milk 1/2 lemon, juiced 1/2 teaspoon cayenne pepper

Directions:

1.	Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2.	Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 9/20/2013

Smothered Pork Chops

Recipe courtesy Tyler Florence

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
16 min

Level:
Easy

Serves:
4 servings

Ingredients

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_22401_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Savory Pork Chops

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4 servings

Pork chops seasoned with Italian herbs and braised stovetop

Ingredients

• 4 pork loin chops, bone-in
• 1 tsp. salt
• ½ tsp. pepper
• 2 tblsp. Italian seasoning
• Cooking spray
• ¾ cup chicken broth

Instructions

1. Remove any excess fat from chops.
2. Sprinkle both sides of chops generously with salt, pepper and dried Italian seasoning.
3. Heat a large skillet over medium-high heat. Coat the pan with cooking spray and add a small amount of the trimmed fat from the pork chops. You want enough to render about a tablespoon of fat.
4. When the fat has rendered, add the pork chops to the pan.
5. Brown well on both sides.
6. Add the chicken broth and bring up to a boil.
7. Cover the pan and reduce the heat to low.
8. Simmer until chops are done throughout. Approximately 20-25 minutes.
9. Remove the pork chops from the pan. Increase the heat to bring the liquid to a boil. Continue cooking until reduced to a thin sauce. Spoon the pan sauce over the chops and serve.

http://www.lanascooking.com/2011/06/21/savory-pork-chops/

Lola's Horchata

"A refreshing Mexican drink made with rice, milk, vanilla, and cinnamon. A great balance for spicy foods, enjoy this served over ice."

Ingredients:

1 cup uncooked white long-grain rice 5 cups water 1/2 cup milk

1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 2/3 cup white sugar

Directions:

1.	Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2.	Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.