Dessert Brown Porridge

Ingredients:

• 5 Browns fruit , chopped
• 1 small bowl of clean Glutinous 
• 200g of brown sugar
• 1 teaspoon of salt

Directions:

1. First, add water and glutinous in the pot to boiled together and then put salt and brown sugar.

2. After it boiled, add brown and boiled it for about 2 to 3 minutes. Serve it with coconut milk.

 Coconut milk:

1. Add 1 large bowl of coconut milk , 2 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon of flour into the pot and stir to melt. 

2. Boiled and stir it until it become thickness.

Beef Soup

Ingredients:

• Beef leg or Beef bone cut into small pieces
• 2 carrots
• 1 Big onion
• A Half of papaya or a small papaya
• 2 potatoes
• 5 gloves of garlic chopped nicely and fry till the colour gets brown and keep aside
• 1/2 tablespoon of sugar
• 2 teaspoons of salt
• 1 tablespoon of Fish sauce

Directions:

1. Boiling the beef leg or beef bone with Big whole onion with the slowest heat for two to three hours.

2. Use the soup to boil again on cooker with full heat and then put Carrot, Potatoes, salt and fish sauce.

3. Reduce the heat and let it cook for half an hour and then serve on the bowl topping by fried garlic.

The Cauliflower Tears

Ingredients:

• Beef , sliced into thin
• Cauliflower, cut into pieces (not too long or too short)
• Garlic, minced
• shallots, minced
• lemon juice
• Chili peppers 
• Sugar 
• Salt 
• Fish sauce
• Seasoning  

Directions:

1. Boil water, put a little bit of oil into the water to make vegetables stay still in green, then boil cauliflower (not too cook) and then put them in a cold water. After that place them on the dish.

2. Add oil into a hot frying-pan, fried beef for about a minute, then cut them into pieces to put in the dish which is eaten with cauliflower.

3. In an other plate, add lemon juice, garlic, shallots and chili peppers. Leave it for about 10 minutes than add sugar, fish sauce, and seasoning.

4. Stir well, and them cover over beef and cauliflower. Serve it!!!

Vanilla Cake PoPs

Ingredients:

• 125g softened butter 
• 125g caster sugar 
• 2 medium eggs
• 2 teaspoon vanilla extract 
• 125g self raising flour 
• 2 tablespoon milk 

Directions:

1. Beat together the butter and sugar in a bowl until the mixture is light and fluffy. 

2. Add one egg at a time and beat after each addition until fully incorporated, add the vanilla extract and mix to combine.

3. Sift the flour into the mixture and add the milk and beat until the mixture is smooth.

Beef meatballs

Ingredients:

• 350 grams of beef, beef can use existing mill
• 2 tablespoons corn flour
• 2 tablespoons fish sauce
• 1 ½ teaspoons seasoning
• 1 ½ teaspoons salt
• 1 ½ teaspoons baking powder
• Pepper

Directions:

1. Add meat, salt, fish sauce, baking powder and corn flour into meat grinder and grind it.

2. Take the meat out and put into a plastic bag. Cut the head of a plastic bag into small bag in order to squeeze out meatball in a round shape.

3. During the merger meatballs, boiled water, add salt and sugar. Boiled meatballs, cook for 5 minutes and then pour out.

Black Bean Noodle-Jjajangmyeon

Ingredients:

• Noodles or Spaghetti.
• Black soybeans (black bean paste) or in Korean called 짜장 (chae chang ) is kind of sauce that made from black beans. It's similar to soybeans. If not, using a thick soy sauce instead.
• Onions, julienne or cut into a finger-sized small square
• Cucumbers, sliced ​​thin or chopped into a small square.
• Carrots or potatoes (optional)
• Any kind of meat, cut into small pieces like dice.
• Grind soy-beans or 고추장 (Ku Su Chang)
• Corn flour mixed with water to be melt.

Directions:

1. Add meat into a hot pan with oil, stir-fry it, add a little bit of water.

2. Add potatoes, carrots, cucumbers, onions and then add some water.

3. Add Grind soy-beans or Ku Su Chang and black bean paste, then pour corn flour.

4. Stir-fry it and add seasoning (at this stage it would be black), and then transfer it on the plate.

5. Cook noodles with boiled water then soak it in cold water. After that pour the sauce over the noodle and add cucumbers and carrots.  

6. Chopped boiled eggs to eat with. This is optional. Mixed it until noodle become black. 

That's call jjajangmyeon!!!

Chocolate-Coconut Charlotte

Ingredients:

FOR THE COCONUT CUSTARD: 

• 1 container unsweetened finely destroyed coconut 
• 3 huge egg yolks 
• 3/4 container sugar 
• 3 tablespoons cornstarch 
• 1 container entire milk 
• 1 container coconut milk 
• 1/2 ounce (1 tablespoon) unsalted spread 
• 1 teaspoon unadulterated vanilla concentrate 

FOR THE CHOCOLATE CUSTARD:

• 1/2 teaspoon unflavored gelatin 
• 1/4 container in addition to 2 tablespoons entire milk 
• 2 vast egg yolks 
• 1/4 glass sugar 
• 1 glass overwhelming cream 
• 1/4 ounces self-contradicting chocolate, finely cleaved (1 glass) 

FOR THE RUM SYRUP:

• 1/3 glass sugar 
• 1/3 to 1/2 glass dull rum 

FOR ASSEMBLY:

• Vegetable oil cooking shower 
• Chocolate Ladyfingers and Cake Rounds 
• 1 glass overwhelming cream, whipped to firm crests 

Directions:

1. Make the coconut custard: Preheat broiler to 300 degrees. Spread coconut on a heating sheet, and prepare until light gold, around 3 minutes. 

2. Whisk together yolks, 1/4 glass sugar, and the cornstarch in a dish. Bring milk, coconut drain, and remaining 1/2 glass sugar to a bubble in a medium pot, blending until sugar breaks down. 

3. Include 1/3 of the milk blend to yolk blend, whisking always. Include remaining milk blend in a moderate, constant flow, whisking always. Come back to pot, and cook over medium warmth, whisking continually, until marginally thickened, around 3 minutes. 

4. Expel from warmth, and speed in spread and vanilla. Fold in coconut, then exchange to a dish. Press plastic wrap specifically on surface of custard, and refrigerate until chilled and firm, around 60 minutes (or overnight). 

5. Make the chocolate custard: Sprinkle gelatin more than 2 tablespoons milk in a little bowl, and let stand until relaxed, around 5 minutes. Whisk together yolks and sugar in a medium dish. 

6. Bring 1/4 container cream and remaining 1/4 glass milk to a stew in a medium pan over medium warmth. Include 1/3 of the cream blend to yolk blend, whisking continually. Include remaining cream blend in a moderate, constant flow, whisking always. 

7. Return blend to pan. Place over medium warmth, and cook, whisking continually, until custard coats the back of a spoon, around 3 minutes. Expel from warmth, and blend in mollified gelatin. 

8. Place chocolate in a medium dish. Strain cream blend over chocolate, and let stand for 1 minute. Mix until smooth, and let cool. Whisk remaining 3/4 glass cream until medium-firm tops structure. 

10. Fold 1/3 of the cream into chocolate blend, then overlap in the rest. Make the rum syrup: Bring sugar and rum to a bubble in a little pot, mixing until sugar breaks up. Let cool. 

11. To collect the charlotte: Place a 6-by-3-inch cake ring, on a material lined rimmed heating sheet. Coat ring with cooking shower. Organize ladyfingers upright inside ring, bended side touching ring. (Utilize sufficiently only to fit cozily.) 

12. Fit 1 cake round in base of cake ring. Brush ladyfingers and cake with syrup. Spread 3/4 glass chocolate custard in ring, then top with 1 container coconut custard. Rehash with cake, syrup, and custards, leaving 3/4 inch from top of ladyfingers. 

13. Cover, and refrigerate for no less than 4 hours (or overnight). Let stand at room temperature for 15 minutes, then tenderly uproot cake ring. Top charlotte with whipped cream, and refrigerate for 15 minutes. Tie with bow, if sought, before showing at the table. Cut, and serve instantly.

Avocado-Spinach Smoothie

Ingredients:

• 1 glass stuffed crisp spinach clears out 
• 1/4 glasses white grape juice or pear juice 
• 1/2 avocado 
• 1 Granny Smith apple, peeled and cut into 1-inch pieces 
• 1 glass ice 

Directions:

1. Mix spinach leaves, juice, avocado, apple, and ice.

2. Pour into glasses and serve it!!

Lemon Layer Cake with Curd and Blueberries

Ingredients:

FOR THE CAKE:

• Vegetable oil, cooking shower 
• 1/2 glasses cake flour (not self-rising), filtered 
• 1 tablespoon heating powder 
• 1/2 teaspoon salt 
• 1/2 glass in addition to 2 tablespoons granulated sugar 
• 1/2 glass skim milk 
• 1/3 glass canola oil 
• 1/2 teaspoons immaculate vanilla concentrate 
• Finely ground pizzazz of 1 lemon, in addition to 1 teaspoon new lemon juice 
• 4 vast egg whites, room temperature 
• 1 tablespoon confectioners' sugar 

FOR THE LEMON CURD:

• 4 vast egg yolks, daintily beaten 
• Finely ground pizzazz of 1/2 lemon, in addition to 1/2 container new lemon juice 
• 1/3 glasses granulated sugar 
• 1/3 glass cornstarch 
• Squeeze of salt 
• 1 teaspoon immaculate vanilla concentrate 
• 1/3 glasses blueberries, daintily smashed 

Directions:

1. Preheat broiler to 350 degrees. Make the cake: Coat two 8-by 1/2-inch round cake container with cooking splash. Line bottoms with material. Splash material; put aside. 

2. Filter together flour, preparing powder, and salt into a medium dish; put aside. Whisk together 1/4 container sugar, the milk, oil, vanilla, lemon get-up-and-go, and lemon juice in an expansive dish; put aside. 

3. Put egg whites into the dish of an electric blender fitted with the whisk connection. Beat on medium rate until frothy. Raise pace to medium-high. Steadily include remaining 1/4 container in addition to 2 tablespoons sugar, beating until solid crests structure. 

4.Include half of the flour blend to the milk blend; speed until smooth. Fold in remaining flour blend in 3 clusters, substituting with the egg white blend. Separate hitter among arranged skillet. Heat, pivoting skillet part of the way through, until a cake analyzer embedded into focuses tells the truth, around 18 minutes. 

5.Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Evacuate material; reinvert. Let cool totally. Make the lemon curd: Put egg yolks into a medium heatproof dish; put aside. Whisk together lemon get-up-and-go, sugar, cornstarch, and salt in a medium pot. Include 1/2 mugs water and the lemon juice; rush until sugar and cornstarch have broken up. 

5. Heat to the point of boiling over medium-high warmth, whisking always. Cook 2 minutes. Diminish warmth to medium-low; bit by bit whisk 33% of the lemon blend into the saved egg yolks. Empty blend into skillet. Cook over medium warmth, mixing always, 2 1/2 minutes. 

6. Expel from warmth. Mix in vanilla. Fill a dish; place plastic wrap straightforwardly on surface. Refrigerate until firm and icy, no less than 60 minutes (up to 1 day). 

7. Fold blueberries into curd; put aside. Trim top and base of one cake to be level. Sliced every cake down the middle on a level plane. Set untrimmed base layer on a serving plate; spread with 1 container curd. Rehash with trimmed parts for second and third layers. Top with untrimmed top layer. Dust with confectioners' sugar.

Carrot, Apple, and Lemon Juice

Ingredients:

• 3 cleaved carrots 
• 1 cleaved cored sweet apple 
• 1 tablespoon new lemon juice 
• Coarse salt 

Directions:

1. Press carrots and apple through a juicer.

2.Mix in lemon juice; sprinkle with salt.

3. Pour into glasses and sever it!!!

Chocolate Chip Cookies

Ingredients:

• 1 container spread or margarine 
• 1/2 container white sugar 
• 1 container pressed chestnut sugar 
• 1 tsp. salt 
• 2 tsp. vanilla 
• 2 eggs 
• 2 1/2 containers flour 
• 1/2 tsp. preparing pop 
• 2 containers chocolate chips (or chocolate pieces)

Directions:

1. Preheat stove to 350°. 

2. In a blending dish, join the spread with both sugars; cream together with a major  wooden spoon until light and feathery. 

3. Include the salt, vanilla, and eggs. Beat until very much blended. 

4. Include flour and heating pop; blend until simply consolidated. 

5. Blend in the chocolate chips. For far and away superior results, slash up your most loved chocolate bar rather than utilizing chocolate chips – dim, drain, or white; with or without nuts or toffee. 

6. Drop loading tablespoon-size chunks of batter around 2 crawls separated onbaking sheets lined with material paper. 

7. Prepare until treats are brilliant around the edges, yet at the same time delicate in the middle, 8 to 10 minutes. 

8. Expel from stove, and let cool on preparing sheet 1 to 2 minutes. Exchange to a wire rack,  also, let cool totally – or don't! They're surprisingly better warm. 

9. Present with a tall glass of milk or a steaming mug of tea or hot chocolate.

Oven Baked Chicken Nuggets

Ingredients:

• 1 Egg 
• 2 tablespoons of milk 
• 3-1/2 measures of cornflakes, smashed 
• 1 pound boneless, skinless chicken bosoms, cut into chunk estimated pieces 
• 1/4 container grill sauce, ketchup, or mustard for plunging sauce 
• Non-stick cooking splash 

Directions:

1. Preheat stove to 400° F.

2. Whisk the egg and drain together in a little blending dish with a fork.

3. Place cornflakes in a plastic sack; smash.

4. Dunk chicken pieces in egg blend, then shake with cornflakes to coat.

5. Put covered chicken on a preparing sheet covered with non-stick cooking splash.

6. Deliberately put dish in broiler and prepare for 15 minutes.

7. Deliberately expel the preparing skillet from the stove.

8. Serve pieces with grill, ketchup, or mustard plunging sauce.

Sweet-and-Sour Orange Chicken Wings

Ingredients:

• Heated Chicken Wings 
• 1/3 glass stuffed light-chestnut sugar 
• 1 glass sherry vinegar 
• Coarse salt 
• 1 medium orange, divided and daintily cut, for serving 

Directions:

1. In a pan, consolidate sugar and vinegar. Heat to the point of boiling; cook until decreased to 1/4 container. 

2. Season with salt. Exchange to an expansive dish; include cooked wings and hurl. 

3. Include orange cuts; hurl and serve.

Spaghetti Sauce with Meatballs

Ingredients:

For Sauce:

• 1 huge jug tomato pasta sauce 
• 1 little can tomato glue 
• 1 container (250 ml) parmesan cheddar 
• 1 tablespoon (15 ml) garlic salt 
• 1 tablespoon (15 ml) onion salt 
• 1 tablespoon (15 ml) parsley chips 
• 1 tablespoon (15 ml) oregano 

For Meatballs: 

• 1 lb. (454 g) incline ground hamburger 
• ¾ glass (175 ml) dry bread pieces 
• 1 glass (250 ml) parmesan cheddar 
• ½ glass (125 ml) milk 
• 1 egg, beaten 

Directions:

1. In a vast pot, consolidate tomato glue with 1 jar of water. Include pasta sauce, parmesan cheddar, and flavors. Mix and stew for 60 minutes.

2. In a dish, combine ground hamburger, dry bread pieces, parmesan cheddar, drain, and egg. Move into little meatballs (around 2 dozen).

3. Drop into warmed sauce and let cook for around 1½ hours. Blend incidentally. These meatballs will soften in your mouth!

4. Present with cooked entire wheat pasta of your decision.

김치-Kimchi

Ingredients:

• 3 lbs baechoo (Korean cabbage) 
• 2 glass water 
• ½ glass salt 
• ½ glass destroyed white radish (cut 1/8 crawl thick and 2 creeps in length) 
• 1 glass destroyed green onions (slice in 1 to 1 ½ inch strip) 
• 1 tablespoon slashed new garlic 
• 1 tablespoon slashed ginger 
• 2 tablespoon red pepper powder 
• 3 tablespoon salted anchovy sauce or shrimp sauce (juice) 
• 1 tablespoon sugar 
• ½ tablespoon salt

Directions:

1. Uproot outside leaves of cabbage and put them aside.

2. Cut cabbage into quarters longwise and put the quartered cabbage into an extensive profound
container.

3. Consolidate ½ container salt and some water and pour over cabbage.

4. Let it stand at room temperature for around 2-4 hrs until the cabbage mollifies.

5. Expel cabbage from container and flush the cabbage well with crisp water . Let it channel.

6. Join destroyed vegetables with garlic, ginger , red pepper powder , salted anchovy or shrimp sauce, sugar , and salt to make kimchi glue.

7. Pack the kimchi glue between the cabbage clears out. Put the cabbage into a jug and cover it firmly.

8. Let it stand at room temperature for 1 to 2 days to age. Store it in the cooler.

오댕국 (Odeng-Guk) – Fish cake soup

Ingredients:

• 1 pound of odeng 
• wooden sticks 
• Pot brimming with water 
• 1 Korean radish, peeled and slashed 
• 20 expansive dried anchovies, guts evacuated 
• 1 glass onion, cut into little pieces 
• 1 sheet dried kelp 
• 1 bundle of Odeng blend 
• Green onion, slashed finely 

Directions:

Prep work: 

- Clean and slash green onions
- Clean, peel, and slash radish
- Peel and slash onions

Make the broth: 

1. Put the water in an expansive pot. Include the radish, dried kelp, onion, and odeng soup
blend.
2. Heat it to the point of boiling over high warmth for 10 minutes with the top shut.
3. Include the anchovies and bubble for an additional 10 minutes
4. Expel the anchovies and kelp from the broth

Include odeng: 

1. Stick fish-cakes pieces on a stick. Placed them in the pot and add enough soup to
thoroughly submerge the fish-cakes.
2. Heat to the point of boiling for 10 to 15 minutes until the fish-cakes are delicate.
3. Include green onions. Spoon soup into dishes and serve

Caramel Apples

Ingredients:

• Nonstick cooking splash 
• 2 containers sugar 
• 1/2 container overwhelming cream 
• 6 Granny Smith or Red Delicious apples 
• 1 container toasted pecans (discretionary), coarsely hacked 

Directions:

1. Line a heating sheet with waxed paper and coat with cooking splash.

2. In a medium pan, heat sugar and 1/2 container water to the point of boiling over high.

3. Diminish to medium-high and stew, undisturbed, until caramel is brilliant chestnut, 8 minutes.

4. Expel from warmth and deliberately mix in cream (blend will sputter). Exchange to a little bowl and let cool 5 minutes.

5. With a paring blade, make a little opening in top of every apple. Embed an ice-pop stick 1 creep profound into every opening.

6. Dunk apples into caramel, whirling to coat. Sprinkle with nuts (if utilizing) and exchange to sheet.

COOK's NOTES:

Store in a profound impermeable holder at room temperature, up to 3 days.

Saffron Aioli for Basque Salad

Ingredients:

• 2 substantial egg yolks 
• 1 garlic clove 
• 1/2 teaspoon saffron strings 
• Coarse salt and crisply ground pepper 
• 3/4 container in addition to 2 tablespoons additional virgin olive oil 
• 2 1/2 teaspoons new lemon juice 

Directions:

1. Put egg yolks, garlic, and saffron into a sustenance processor; season with salt and pepper. Process until smooth.

2. With processor running, step by step include oil, drop by drop at to start with, then in a moderate, constant flow, until a thick mayonnaise shapes. Blend in lemon juice.

3. Exchange to a little dish. Serve at room temperature; don't leave unrefrigerated longer than 60 minutes. Aioli can be refrigerated, secured, up to 2 days.

COOK's NOTES:

The egg yolks in this formula are not completely cooked. It ought not be arranged for pregnant ladies, babies, youthful youngsters, the elderly, or anybody whose wellbeing is bargained.

Passion Fruit & Vanilla Margaritas

Ingredients:

• 6 ounces (3/4 container) silver tequila 
• 1 vanilla bean, split, seeds scratched 
• 2 ounces (1/4 glass) Grand Marnier
• 1 glass energy organic product sorbet 
• 2 mugs little ice 3D shapes 

Directions:

1. Join tequila and vanilla bean and seeds in a tall glass. Cover, and let stand 60 minutes. Dispose of bean.

2. Puree tequila blend, Grand Marnier, sorbet, and ice in a blender until smooth. Fill glasses, and serve.

McDonald's Bacon Double-Cheeseburger

Ingredients:

• 2 arranged meat patties 
• 1 arranged bun 
• 2 American cheddar cuts 
• 1 cut Oscar Mayer® Ready-Made™ bacon 

Directions:

1. Set up the meat patties and buns as coordinated in the consistent cheeseburger formula. Dress the bun the same way.

2. Microwave the pre-cooked bacon for around 15-20 seconds, tear it into equal parts, and lay the pieces one next to the other on the dressed crown. Take after that with one cut of cheddar.

3. Put cooked hamburger patty 1 on top of the cheddar, include another cut of cheddar and afterward meat patty 2.

4. Include the toasted heel and wrap in a 12"x16" sheet of waxed paper. (see cooking general ground sirloin sandwiches for wrapping bearings)

5. Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

Alexander Espresso

Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has cream on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated. Espresso is also the base for other drinks such as a caffè latte, cappuccino, caffè macchiato, cafe mocha, or caffè Americano. Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee, contrary to a common belief. Although the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, the caffeine content of "typical" servings of espresso vs. 

Ingredients:

• some chilly water
• 2 tablespoon of Ground coffee espresso 
• 1/2 teaspoon of Cinnamon stick (3" long) 
• 4 tablespoon of Cream de cacao 
• 2 tablespoon of Brandy 
• 2 tablespoon of Whipping cream, chilled 
• 1 teaspoon of Grated semisweet chocolate 

Directions:

1. Break out your coffee machine for this one or simply make truly solid espresso w/a little measure of water.

2. Break cinnamon stick into little pieces and add to hot coffee. Permit to cool for 1 minute.

3. Include cream de cacao and liquor, and blend tenderly. Fill charming demitasse glasses. Whip the cream, and buoy some cream on top of every container.

4. For looks, trim with ground chocolate or extravagant chocolate brief. Increase extents by six and it's ideal for a gathering. Serve it!!!

Shrimp Corn Dogs

Ingredients:

• 1 quart oil for profound broiling 
• 1 container universally handy flour 
• 2/3 container yellow cornmeal 
• ¼ container white sugar 
• 1 ½ teaspoons preparing powder 
• 1 teaspoon salt 
• 2 tablespoons bacon drippings 
• 1 egg, beaten 
• 1 ¼ containers buttermilk 
• ½ teaspoon preparing pop 
• 1 lb shrimp, U-10 or huge 16/20 
• wooden sticks 

Directions:

1. Heat oil in a profound fryer to 365 degrees F (185 degrees C).

2. In a huge dish, blend together the flour, cornmeal, sugar, preparing powder and salt. Mix in liquefied bacon drippings. Make a well in the middle, and pour in the egg, buttermilk, and preparing pop. Blend until everything is smooth and very much mixed.

3. Pat the shrimp dry with paper towels so that the hitter will stick. Embed wooden sticks into the shrimp. Plunge in the hitter each one in turn, shaking off the overabundance.

4. Profound broil a couple at once in the hot oil until they are as chestnut as you prefer them. Channel on paper towels; present with fiery mixed drink sauce, chipotle mayo or mustard sauce.

떡볶이 (DdukBokki) – Spicy Rice Cakes

Ingredients:

• 1 pound of rice cake 
• some water 
• 7 vast dried anchovies with heads and digestion systems evacuated 
• 1/3 glass hot pepper glue 
• 1 tablespoon sugar 
• 3 green onions, cut into 3 crawl long pieces 
• 3 hard bubbled eggs, shelled (discretionary) 
• ½ pound fish cakes (odeng) 
• Cabbage 

Prep work:

 -Soak rice cakes in icy water

- Hard bubble 3 eggs and peel

- Clean and cleave green onions

- Clean and cleave cabbage

Directions:

1. Include the water, dried anchovies to a shallow pot or container. 

2. Bubble for 15 minutes over medium high warmth without the top. 

3. Join hot pepper glue and sugar in a little bowl. Expel the anchovies from the pot and include  the rice cake, the blend in the dish, the green onion, cabbage, the fish cakes and hard-bubbled eggs. The stock will be around 2 ½ glasses. 

4. Blend delicately with a wooden spoon when it begins to bubble. Continue blending until the rice cake turns delicate furthermore, the sauce thickens and looks glossy, which ought to take around 10 - 15 minutes. 

5. On the off chance that the rice cake is not sufficiently delicate, include more water and keep blending until diminish. 

6. When you utilize crisply made rice cake, it takes shorter time. In the event that you utilize solidified rice cake, defrost it out and absorb cool water to mellow it before cooking. 

7. Expel from the warmth and serve hot.

The Perfect French Fry

Ingredients:

• 4 substantial potatoes 
• Vegetable or sunflower oil for profound fricasseeing 
• Coarse ocean salt 

Directions:

1. Peel the potatoes and absorb overnight cool water. The following day, cut the potatoes into dainty fries with cross areas around one-quarter creep square and splash them again overnight.

2.Add two mugs if oil for each potatoes to a profound, substantial pot or fryer.

3.The oil ought to fill the pot no less than 33% of the way, or if utilizing an electric fryer, add oil as per the maker's guidelines.

4. Heat the oil to 250 degrees F. Broil the potatoes in the oil in groups for five to eight minutes. (Until they are delicate yet at the same time extremely pale in shading.

5.Remove with an opened spoon, cool on paper towels. The fries can be arranged up to this stage a few hours ahead of time and refrigerated.

6.Before serving, raise the temperature of the oil to 400 degrees F and return the fries to the oil in bunches. Sear for 2 to 3 minutes until brilliant and fresh.

Move into a blending bowl and sprinkle generously with coarse salt.

Korean Egg Roll

Ingredients:

• 3 eggs
• 1 tablespoon of milk
• 1 tablespoon of chopped carrot
• 1 tablespoon of chopped onion
• 1 tablespoon of chopped spring onion
• 1/2 teaspoon of salt 
• Ground pepper

Directions:

1. Crack the eggs into a mixing bowl, add milk and salt then whisk until it combined. Adding carrot, onion, spring onion, ground pepper and stir until it combined.

2. Lightly grease a frying pan with vegetable oil and heat the frying-pan. Then pour in 1/2 egg mixture and cook it over low heat until half done.

3. Roll omelet half way up to the middle and if there is not enough oil, lightly grease the pan each time you roll up.Then add in a 1/4 of egg mixture to the side of unrolled omelet and cook until half done. And roll half way up again and move the egg roll to the center of the pan. Then add in the remaining egg mixture and cook until half done.

4. Finally, roll all the way up. Transfer to a cutting board, let it cool before cutting because it's easily broken.

5. Now slice into bite-size pieces and serve.

It's quick and easy. Everyone can make it and it's beautiful!!!

Crispy Spring Rolls

Ingredients:

• 40g of dry glass noodles, julienne
• 1 cup of grated carrots
• 1/5 cup of cabbage, julienne
• 3-4 dried shiitake mushrooms, julienne
• 6 chopped cilantro stems (optional)
• 3-4 cloves garlic
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of white pepper
• 120g ground pork (optional)
• Soy sauce
• Salt and sugar
• Egg roll wrappers
• Oil

Directions:

1. For ground pork (you can do chicken or beef), add 1 teaspoon of soy sauce and mix it.

2. Combine glass noodles, carrots, shiitake mushrooms, cabbage, cilantro stems and placed it in a bowl. 

3. Add a little bit of oil into frying-pan, add garlic and black&white pepper into frying -pan and saute that until it started to turn just a little bit brown. 

4. Once you get there, going with your pork until it almost spread apart into small pieces. Then going with your bowl of noodle and vegetables, add 2 teaspoon of soy sauce, a little bit of salt and 1 tablespoon of sugar. That's it, all you have to do is to cook that until it fully fully cooked!!!

5. Placed it on a plate and let it cool before you wrap!

Wrapping Time!!

6. We gonna have 1 egg, used it as glue to make sure that spring rolls are stick together and don't unwrappable.

7. Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.