Crusty Potato Fingers

The ingredients sound odd, but it was great, especially with lemon juice on top.

Ingredients:

• 2 potatoes, peeled and cut lengthways into strips
• water
• 1 onion, chopped
• 1 jalapeno, chopped
• 1/2 inch of ginger, chopped
• salt
• 1/2 cup flour
• 1 TBSP corn starch or corn flour
• crushed corn flakes
• oil

Directions:

1)  Heat water and boil the sliced potatoes near to the point where you can puncture them with a fork.
2) Remove from the water and let drain. 
3) Mix the onion, green pepper, garlic and salt. Their directions say to a paste, but I'm not sure how to turn a onion into a paste without a blender, masher or something similar.
4) Add the flour, corn starch and 2 TBSP water.
5) Heat oil in a pan.
6) Dip the potato in the onion and flour mixture, then the corn flakes, then place in the oil.

7) Flip when it is starting to brown on one side if necessary.







8) Remove from oil and place on a paper towel to drain the oil.
9) Serve with sauces, or just lemon juice which had the perfect amount of acid.

 look at the crisp!

Japanese Cucumber

Too vinegary on toast for me, but good with pasta.

Ingredients:

• 1 cucumber
• vinegar
• soy sauce
• 1 TBSP sesame oil
• 1 TBSP sesame seeds
• 3 slices of ginger
• 3 cloves of garlic, smashed once with a knife (unnecessary to cut into pieces)
• pasta, noodles, toast, rice

Directions:

1) Cut the cucumber into chunks.
2) Place into a container you can keep it in overnight or for a few days.
3) Add 2 parts soy sauce for every 3 parts vinegar (I estimated with my eyes).
4) Add the sesame oil, sesame seeds, ginger and garlic.
5) Serve with pasta, noodles, toast or rice.

Hot Garlicy Broccoli

Another one taken from an app on my phone. Not too hot though, don't worry!

Ingredients:

• 1 TBSP oil
• 1 jalapeno, sliced thin
• 15 cloves of garlic, chopped
• 1 inch of ginger, chopped
• 1 head of broccoli
• 2 TBSP soy sauce
• 1/2 cup water or vegetable broth
• rice

Directions:

1) Heat the oil in a pan.
2) Add the jalapeno, garlic and ginger and heat for 2-3 minutes.








3) Add the broccoli for about 5 minutes, until bright green.








4) Add the soy sauce and water or broth.
5) Serve with rice.

Spicy and Peppery Tofu

This was called 'black pepper tofu' but I guess I didn't add enough pepper or because it was no fresh ground the flavor didn't come though as much. Again, it came from the app on my phone.

Ingredients:

• 1 block of tofu, cut into cubes
• flour to dust the tofu
• vegetable oil
• 6 + 8 green onions, sliced then
• 2 red chillies, thinly sliced
• 6 garlic cloves, crushed
• 1 1/2 TBSP ginger, chopped
• 2 TBSP black pepper
• 5 TBSP soy sauce
• 1 TBSP sugar
• rice

Directions:

1) Toss the tofu in the flour.
2) Put enough oil in a pan to come up 1/2 a cm and heat it.
3) Shake off excess flour and fry the tofu.
4) Put the tofu on a paper towel when you remove it from the oil.
5) In another pan (or clean the first one) add 1/2 cup of oil and heat to low heat.
6) Add the 6 green onions, red chillies, garlic, and ginger.
7) Saute until the contents are soft.

8) Add the soy sauce, sugar and pepper.
9) Add the tofu and 8 green onions.
10) Serve with rice.

Potato Pakora

I've been wanting Indian food, and found this recipe on my phone. Probably should have cut the potatoes from circles into sticks, but now I know for next time! Also, I'll add more spice!

It didn't seem to matter that I used regular flour instead of chickpea flour either.

Ingredients:

• 1 cup of flour
• 1/2 cup of water
• salt
• chili powder
• 4 cloves of garlic, chopped
• 3 inches of ginger, chopped
• 2 cups vegetable oil
• 3 big potatoes, sliced thin
• Paper towels

Directions:

1) Mix the flour and water.
2) Add the salt, pepper, garlic and ginger and mix well.
3) Heat the oil in a large frying pan.










4) Dip the potato in the flour mixture and add to the frying pan.
5) Fry until brown.






6) Remove from oil and place on paper towels to soak up excess oil.

Cold Sesame Noodles

These are the simplest and best noodles I've made so far! Why did I not make them before?? You need to have the stocked Asian kitchen though...Recipe taken from here.

Ingredients:

• 10 oz noodles
• 2 TBSP rice vinegar
• 2 TBSP sesame oil
• 1 TBSP soy sauce
• 2 tsp sesame seeds
• 1 tsp grated ginger
• 1/2 tsp salt
• handful of green onions
• 1 tsp crushed red pepper

Directions:

1) Cook the noodles.
2) Let cool.
3) Mix the rice vinegar, sesame oil, soy sauce, sesame seeds, ginger, salt, green onions and red pepper together.







4) Combine the noodles and sauce.
5) Serve with sesame seeds, spring onions and crushed red pepper on top.

Leftover veggie fried rice

Have vegetables left over from making the stock here? You should, unless you used veggies that were going to go bad in a day anyway. Make more fried rice!

Ingredients:

• vegetable oil
• 2 cloves chopped garlic
• 1 tsp chopped ginger
• 1 cup cooked vegetables, leftover from stock (carrots, mushrooms, onion, leeks, tomatoes)
• 2 cups of cooked rice
• 2 TBSP soy sauce
• 1 TBSP sesame oil
• salt and pepper

Directions:
1) Heat the oil in a pan.
2) Add the garlic and ginger for 2 minutes or so.
3) Add the vegetables and cook until heated through, about 5 minutes.
4) Add the rice, soy sauce and sesame oil and cook until heated through, about 5 minutes.
5) Add salt and pepper if necessary.

See photos of the fried rice if you need to!

Ramen Noodle Soup

I followed this recipe for the soup, and made a few changes due to liking green onions more than ginger. I thought it would be a bit difficult to find vegetable stock in Korea, so I made some following this recipe, loosely. It seems like you can throw any vegetables into water to make broth.

Ingredients:

• Stock
• water to cover
• vegetables
• carrot
• mushroom
• onion
• leeks
• pepper
• Noodle Soup
• stock
• 2 TBSP soy sauce
• 1 TBSP sesame oil
• 2 TBSP fresh ginger
• 4 green onions
• 3 TBSP vegetable oil
• 1 block of tofu
• 1 package of Ramen noodles
• 2 cups of spinach

Directions:

1) Chop the vegetables for the stock and place them in a pot.
2) Cover with water.
3) Bring to a boil.






4) Add the pepper and stir. Cook for 1 hour.
5) Strain the vegetables out and put the liquid back into the pot.







6) Add the soy sauce, sesame oil, ginger, and green onions and bring back to a boil.
7) While it is boiling, heat the oil in a pan.







8) Add the tofu and cook for about 4-5 minutes on each side, until it is brown.







9) Add the Ramen to the stock and cook for 8-10 minutes, until cooked through.








10) Add the spinach and cook for 2-3 minutes until wilted.









11) Add the tofu and cook for 2-3 minutes until heated.

Teriyaki Tofu and Peanut Noodles

Recipe taken from here.

Ingredients:

• 1 block of tofu
• 1/3 cup + 1 TBSP soy sauce
• 1/4 cup + 1 TBSP white sugar
• 2 tsp grated ginger
• 2 cloves of garlic
• 3 TBSP vegetable oil
• 8 oz pasta
• 1/2 cup creamy peanut butter
• 1 tsp chili paste
• 1/3 cup reserved pasta water
• 1/2 cup shredded carrots
• 1 pepper, thinly sliced
• 3 green onions, thinly sliced

Directions:

1) Place the tofu between layers of paper towels on a plate and place a heavy pan or brick on top for 30 minutes.
2) Mix the 1/3 soy sauce, 1/4 cup sugar, 1 tsp grated ginger and garlic together.
3) Slice the tofu into cubes and put it in a shallow bowl.








4) Pour the sauce over and let sit for 1 hour.
5) Flip the tofu and let sit for another hour.
6) Put the vegetable oil in a pan and heat.






7) Add the tofu and cook for 5 minutes on each side, until it starts to change color.
8) Cook the pasta.







9) Mix the peanut butter, chili paste, 1 TBSP soy sauce, 1TBSP white sugar and 1 tsp grated ginger.
10) Add the pasta to the peanut butter mixture and add the reserved pasta water as necessary to achieve the desired consistency.




11) Add the carrots, pepper and green onions.