Korean Clam Soup recipes

 INGREDIENTS
  • 12 little necked clams
  • 1 stalk green onion
  • 1 red pepper or jalapeño
  • 1 clove garlic
  • Salt
  • Black pepper
  • Water
COOKING DIRECTIONS
  1. Thoroughly wash and clean clam shells and remove any visibile sediments.
  2. In a large bowl or pot, add water and 2-3 teaspoons of salt. Place clams and let it soak for at least 3 hours.
  3. Cut green onion into 1-inch long pieces.
  4. Cut red pepper or jalapeño into match stick sizes approximately 1-inch long.
  5. Mince garlic. Set all vegetables aside.
  6. Discard salt water and rinse clams once more. Put clams into a pot and add 6 cups of water.
  7. Bring pot to boil on high heat. When clam shells start to open, lower heat to medium.
  8. Add green onion, red pepper, and minced garlic.
  9. Season with salt and balck pepper, bring it to a boil once more. Serve hot.

Crispy Orange Beef recipes

Ingredients

Direction

  1. Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  2. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  3. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  4. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Salmon Sushi Roll

Ingredients

Directions

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
  4. Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Lahmacun Turkish Pizza recipes

Ingredients