Roasted Potatoes With Garlic

Ingredients:

• 3 pounds small red or white potatoes  
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.

2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.

3. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to one hour or until browned and crisp.

4. Flip twice with a spatula during cooking in order to ensure even browning.

5. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Steamed Crab

Ingredients:

• 2 stone Crabs
• 1 pack of glass noodle
• 2 tablespoons Haibei
• 1 tablespoons garlic, minced
• 1 small piece, green onice and parsley 
• 1 tablespoons sugar
• 1 tablespoons soy sauce
• 1 tablespoons oyster sauce
• ½ tablespoons salt

Directions:

1. Stone Crabs trough and cut it into four. Put glass noodle into water and then cut for a short.

2. Mixed glass noodle  with sugar, soy sauce, salt, oyster sauce, Haibei, garlic and crab. Leave it for 10 minutes then steam it for 20 minutes.

3. Serve with green onice and parsley .

Korean Fried Chicken - KFC

Ingredients:

For the chicken

• 2 pounds chicken wings or chunks of chicken, rinsed in cold water and patted dry, tips removed,drumettes and flats separated
• 1/2 cup potato starch or cornstarch
• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon baking soda
• 1 large egg, lightly beaten
• Corn oil for deep-frying

For the sauce

• 2 teaspoons corn oil
• 3 garlic cloves, minced
• 1/3 cup ketchup
• 1/3 cup brown rice syrup (ssal-yeot), corn syrup, or sugar
• 1/4 cup Korean hot pepper paste (gochujang)
• 2 teaspoons distilled white or apple cider vinegar
• 1 tablespoon toasted sesame seeds

Directions:

1. Make the wings: Combine the chicken, potato starch, flour, salt, pepper, baking soda, and egg in a large bowl and mix with a wooden spoon or your hand until the chicken is well coated.

2. Heat about 4 inches of corn oil in a deep pot over high heat until it reaches 350°F. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. 

3. If it bubbles, it is ready. One by one, carefully add the chicken to the pot, in batches if necessary to avoid crowding, and fry, turning a few times, until crunchy, 10 to 12 minutes. 

4.Transfer to a strainer and shake to drain, then transfer the chicken to a large bowl. Return the oil to 350°F and fry a second batch, if necessary. As it sits, the chicken will become less crunchy.

5. Meanwhile, make the sauce: While the chicken is frying, heat a large heavy pan over medium-high heat. Add the corn oil and garlic and cook, stirring, for 30 seconds. Add the ketchup, brown rice syrup, hot pepper paste, and vinegar. 

6. Turn the heat down to low and cook, stirring with a wooden spoon, until the sauce bubbles and becomes shiny, about 7 minutes. (continued on following page)

7. Fry the wings again: Fry in batches, turning a few times, until the wings are golden brown and very crunchy on the outside, 10 to 12 minutes. Transfer the wings to a strainer and shake to drain, then add them to the pan with the sauce and stir until the chicken is coated.

8. Arrange the chicken on a serving platter, sprinkle with the sesame seeds, and serve. 

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.