World of Food

What You Need

Instructions

1. Prepare the tortilla press: Cut the zip-top bag open along the sides. Open the tortilla press and lay the opened bag on top. (The plastic can be reused indefinitely; just wipe it clean of any dough after each use.)
2. Mix the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
3. Knead the dough: Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit "springy," like Play-Doh.
4. Adjust too-dry or too-wet dough as needed: If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
5. Rest the dough (optional): If you have the time, cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas. You can skip the rest period if you're in a rush.
6. Roll the dough into balls: Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 6-inch tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.
7. Press the dough with the tortilla press: Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla in the plastic and re-press.
8. Peel the tortilla off the plastic: Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.
9. Continue pressing tortillas: You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them. Keep both the dough and the stack of pressed tortillas covered with clean towels. If you choose to press all the tortillas and then cook them, be careful when peeling each tortilla off the stack — they can stick to each other or break around the edges, especially the ones on the bottom.
10. Heat the griddle: Warm a large, flat cast iron griddle or skillet over medium-high heat. When ready, a few drops of water flicked onto the surface should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.
11. Cook the tortillas for 1 to 2 minutes on each side: Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
12. Wrap the tortillas in a towel: As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will be a bit dry and brittle just off the griddle, but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.
13. Serve immediately, or cool and refrigerate for up to 3 days: Fresh corn tortillas are best when they're just off the griddle and still warm, but leftover tortillas are still very good! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.
14. Reheating tortillas: Dampen a kitchen towel or paper towel slightly and wrap the tortillas loosely. Microwave in 30-second bursts until the tortillas are warm and pliable. Eat immediately.

Recipe Notes

• Making tortillas without a press: You can also use a rolling pin to flatten the tortillas, though it's trickier to make perfectly round tortillas. Start in the middle and roll out to the edges. You can also try flattening the tortillas beneath a heavy skillet.
• Cooking tortillas in stainless steel or nonstick skillets: If you cook the tortillas in stainless steel, brush it with a thin layer of oil between batches to help keep the tortillas from sticking. If you cook in a nonstick skillet, lower the heat to medium and cook the tortillas a little longer.
• Make tortilla chips! Any leftover tortillas that become too stale or dry to eat as tacos can be fried or baked into tortilla chips. Here's how:

 

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stick, trimmed, finely chopped
• 2 garlic cloves, crushed
• 500g beef mince
• 1/3 cup tomato paste
• 2 x 400g cans diced tomatoes
• 1 teaspoon dried oregano
• Large pinch ground nutmeg
• 2 teaspoons SPLENDA® Granular
• 1/2 cup water
• 500g thin spaghetti
• Fresh basil leaves, to serve
• Parmesan cheese, shaved, to serve 

Ingredients

• 1 tablespoon Korean red chili pepper paste (Gochujang)
• 3 teaspoons Korean red chili pepper flakes (Gochugaru)
• 3/4 tablespoon sugar
• 4 ounces fish cake
• 2 green onions, sliced into 2-inch long
• 1 hard-boiled egg (optional)
• 1 teaspoon minced garlic
• 3/4 pound tteok (cylinder shaped Korean rice cake), cut into 3-inch long
• 1/2 stalk carrot
• 5 pieces dried kelp
• 5 dried anchovies (with intestines removed) or 3 cups anchovy broth
• 3 cups water
• Sesame seeds (optional)

Instructions

1. First of all, boil some water. After water is boiled, pour it into a bowl.
2. Add the rice cakes into the hot water. Soak it for around 15 minutes. This is an important first step you have to start off with if you want better texture and chewier Korean spicy rice cakes later on.
3. On the other side, get a skillet. Add dried kelp, dried anchovies and 3 cups of water into it. Bring to boil for about 10 – 15 minutes over medium heat.
4. Add in gochujang, gochugaru, sugar, garlic and carrots. Stir them well to make sure the chilli paste and chilli flakes are dissolved.
5. Remove the anchovies and kelp from the stock.
6. Add in the rice cakes, fish cake, hard-boiled egg and green onions. Bring to boil and keep stirring for about 10 minutes until the rice cakes turn soft and the sauce thickens.
7. Boil longer if the rice cakes have not become soft, else the texture wouldn’t be as nice.
8. Serve the dish while it’s hot. You may add some sesame seeds if you like to.
9. One thing to take note is that if you wish to reheat tteokbokki, pour it into a pan and add some water. Stir it over low heat.

The 3 Best Tteokbokki Recipes

Ramyeon Tteokbokki (Rabokki) Recipe

Photo: Spontaneous Tomato

If you would like to add some variety to your ddukbokki recipe, then a combination of ramen plus rice cakes may be a great addition.

It took me a few tries to really get the perfect ramyeon that I wanted it to be, and when I say perfect I really mean it.

Below is the ramen tteokbokki recipe so you can spend less time figuring it out and have more time enjoying the food 

How To Make Ddeokbokki Ramen?

This recipe does not differ too much from the original topokki above, except that this one includes the Korean ramen noodles.
Soak the tteok (Korean rice cakes) in water for about 15 to 30 minutes.
Prepare dried kelp and anchovy broth in a medium to large pan. Bring it to boil and reduce the heat to simmer for 10 minutes.
After that, remove the kelp from the stock. Add in sugar, minced garlic, gochujang and gochukaru. Stir them until the chilli paste totally dissolves.
Add in the rice cakes and fish cakes (small quantity here for both or else whole meal will be too filling). Simmer for 10 minutes.
Add in the ramen noodles, hard-boiled egg and green onions. Simmer till the noodles are cooked.
Serve while it’s hot.
Ingredients:
1 tablespoon sugar
2 ounces eomuk (fish cake)
1 tablespoon Gochujang
3 teaspoons Gochugaru
3 green onions, sliced into 2-inch long
1 hard-boiled egg (optional)
200g cylinder shaped Korean rice cake, cut into 3-inch long
3 pieces dried kelp
3 cups anchovy broth
1 clove garlic
Sesame seeds (optional)

Gungjung Tteokbokki Rec

ipe

If you wish to make some ddukbokki for your kids who do not really take spice, then the Gungjung tteokbokki is a perfect choice.
It’s is a more unique kind of topokki dish. Not only it is non-spicy but there are a lot more ingredients added into it such as beef, vegetables and mushrooms.

In the past, gungjung tteokbokki was also known as the original royal court stir fried Korean rice cake. It is made as non-spicy because this dish was originated before 1910 and during then the chilli peppers were not introduced yet.

How To Make Gungjung Topokki?

Photo: Kourmet

Soak the Korean rice cakes in water for 5 minutes to make it softer.
Cut the ribeye or sirloin beef into slices. Mix them with the sauce to marinade them and place them in the refrigerator.
Use a medium skillet and heat it up. Bring the marinated beef out from the fridge.
Add 1 teaspoon of oil to the pan. Add the rice cakes, water, soy sauce, sugar, ground pepper and carrot into the skillet and stir for 2 minutes until the rice cakes start to turn soft.
Add in the beef, garlic, mushrooms, green bell peppers and onions into the pan and stir them together with the rice cakes for about another 2 minutes. Do keep a lookout not to overcook the beef or else the meat will be tough.
Pour the gungjung tteokbokki dish from the pan to a plate. Sprinkle some sesame seeds on top and it’s ready to serve.
Ingredients:
3 ounces ribeye or sirloin beef
1/2 teaspoon ground pepper
100g sliced onions
3 teaspoons light soy sauce
5 shiitake mushrooms
1 tablespoon sugar
1/2 pound cylinder-shaped Korean rice cake (3-inch long)
1/2 cup sliced green bell peppers
1 stalk sliced carrot
1 clove garlic
Canola or Vegetable oil
1 teaspoon sesame seeds
1/2 cup water
For the sauce:
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon ground pepper
1 minced clove garlic

Where To Buy Spicy Korean Rice Cakes (Instant Tteokbokki)?

 

1. 
   1
   Divide the meal proportionally. When preparing bento, there are two ways to divide the food. You can stick to a 4:3:2:1 ratio (4 parts of rice, 3 parts of the side dish, 2 parts of vegetables, and 1 part of a serving of pickled vegetables or a dessert) or you can make a 1:1 ratio (1 part rice, 1 part side dishes, where the side dishes themselves contain a 1:2 ratio of meat to vegetables). You can follow one of these traditional layouts, or you can vary the ratio and substitute more familiar ingredients. The objective is to have a nutritionally diverse yet balanced meal.

   • Alternatives to rice include, but are not limited to, sushi rolls, inari sushi, or onigiri (rice ball). You can also experiment with different kinds of rice (such as Spanish rice) or pasta.
   • The side dish should be the main source of protein, either beef, chicken, pork, or fish. This can be grilled, fried, breaded, and so on. For vegetarian bento, try beans or tofu.
   • Shredded cabbage with a light dressing is a popular choice for the vegetables. Sliced vegetables or even potato salad are used as well.
2. 
   2
   Obtain a bento box which is divided into compartments reflecting the proper bento ratio. You may be able to find a bento box in an Asian food store or online. Keep in mind that in Japan, food portions are smaller than in the West. (This might be a good thing if you're trying to control your portion sizes, or it might be an inconvenience). If you can't find a bento box anywhere, you can improvise by using a square container and dividing the food creatively (e.g. with a dividing wall of baby carrots or saltine crackers). Muffin and cupcake cups also make great compartments.
3. 
   3
   Choose brightly colored food items. The bolder and more solid the color, the greater the visual impact of your bento, and the more nutritional benefits are conferred (at least when it comes to brightly colored vegetables; see the citations below). White rice, whole hard-boiled eggs, and cheese can add a nice contrast to your bento, especially when paired with bright orange, green, and red foods.
4. 
   4
   Pack the foods tightly in order, especially if your bento box does not have built-in compartments. This will prevent the food from shifting within the box.

   1. Rice (or other starch) is nearly half the meal.
   2. Food items that are awkward in terms of shape or arrangement (e.g. a piece of chicken or a large dumpling) might have to go in first.
   3. Food items that are flexible, such as potato salad or cut vegetables go in any large remaining spaces.
   4. Small and sturdy items, like cherry tomatoes or small pudding containers, should fill in the gaps and accent the bento.
5. 
   5
   Create striking patterns and shapes with the food items and/or seasonings by using stencils. You can also decorate your bento according to a theme. You can also paint using food colouring mixed with Cream Cheese, Butter, Sour Cream, or frosting.

   • Keep the edges neatly defined. Contrasting colors, textures and shapes should be placed next to each other, but similar ones should be separated. Don't let clashing flavors mingle (e.g. don't put fried rice next to a pastry).
   • Make animal faces or other shapes with the food. Two slices from a hard-boiled egg with a dot of paprika in the middle of the yolk can make a great pair of eyes.
   • Sprinkle seasonings and add garnish to emphasize the center of a section of food.
   • Cut fruit, vegetables, cheese and kamaboko (pureed white fish shaped into a loaf) into shapes like stars, hearts, and diamonds with cookie cutters.
   • Put sauces or loose snacks into quirky containers. Small refillable sauce bottles made especially for bento can be purchased online.

    
    
   source : http://www.wikihow.com/Make-Bento
   

 

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla
• 2/3 cup milk
• 1/4 cup butter, melted
• vegetable oil or shortening for deep-frying
• desired coating or icing

4. Roll the Dough

• On a well-floured surface, roll the dough to 1/2-inch thickness. Do not stir additional flour into the dough; this can cause the finished product to be heavy and dry.

5. Cut the Dough

• Use a floured 2-1/2-inch doughnut cutter to cut the dough into rings. Dip the cutter into flour between cuts to prevent the dough from sticking to the cutter. Each cut should produce one doughnut and one doughnut hole.
• Reroll dough scraps as necessary to make about 16 doughnuts and 16 doughnut holes.

6. Fry the Doughnuts

• If using an electric deep-fat fryer, heat the oil to 365°F according to manufacturer's directions. Or, in a heavy, deep large saucepan, heat the oil to 365°F.
  • Tip: The amount of oil you'll need depends on the fryer you use. Follow manufacturer's directions if using a deep-fryer. If you are using a heavy, deep large saucepan, you'll want to pour the oil to a depth of about 4 inches -- deep enough allow the doughnuts to float in the oil.
• Ease a doughnut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter. Fry the doughnuts, two or three at a time, in the oil for 2 to 3 minutes or until they are golden brown, turning once.
• Remove the doughnuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.
• Drain the doughnuts on paper towels.
• Repeat with remaining doughnuts.
• Cool the doughnuts slightly.

7. Coat or Ice the Doughnuts
Add these optional finishing touches while the doughnuts are still slightly warm:

• To coat the doughnuts with powdered sugar or granulated sugar, simply roll them in the sugar until coated on all sides.
• To glaze, dip the tops of the doughnuts in the Chocolate Glaze, Powdered Sugar Icing, or Chocolate Powdered Sugar Icing (see Step 3, above). If desired, sprinkle iced doughnuts with chopped nuts, flaked coconut, or candy sprinkles. Allow the doughnuts to dry on a wire cooling rack.

source :  http://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-doughnuts/

 

Instructions

1. Combine the chicken and water in a large soup pot: Remove the chicken from its packaging, drain off any liquid, and pat dry with paper towels. Leave the skin on the chicken, but trim away any large pieces of fat from around the neck or cavity of the chicken. Place the whole chicken in a soup pot (see Recipe Note if your chicken doesn't quite fit). Add enough water to cover by about an inch.
2. Bring to a boil, then reduce to a simmer. Keep your eye on the pot as it comes to a boil, and then reduce the heat to low and partially cover the pot as soon as the water is boiling.
3. Skim any foam that rises to the surface: For the first half hour or so, you'll see foam and scum collecting on the surface of the liquid. As it clumps together, skim it off with a spoon and discard.
4. Keep the soup at a steady simmer: Keep the pot partially covered and at a low simmer. You should see slow but steady bubbles and wisps of steam coming from the pot (although don't reduce the temperature so low that the water falls below 165°F or else the chicken won't cook through). Add more water as needed to keep the chicken covered, or if it floats, to allow it to bob in the liquid.
5. Simmer for at least 1 or up to 3 hours. The chicken is ready as soon as the meat registers 165°F and easily falls off the bone, after about 1 1/2 hours, but you can continue simmering for up to 3 hours for richer flavor — just keep an eye out that the chicken doesn't start to disintegrate or turn the soup cloudy. Add extra water as needed to keep the chicken covered.
6. Prep the vegetables: While the chicken is simmering, peel the carrots and remove the skins from the onions. Chop everything into a few large chunks.
7. Add the vegetables to the soup: Roughly one hour before you plan to finish the soup, add all the vegetables, the bay leaf, the parsley stems, and any optional extras to the pot.
8. When done cooking, transfer the cooked chicken and vegetables to a cutting board: Use tongs to pull the chicken and the vegetables out of the liquid and transfer to a cutting board.
9. Strain the broth: Pour the cooking liquid — now broth — through a strainer into a large mixing bowl.
10. Return the broth to the soup pot and bring to a simmer over medium-low heat.
11. Chop the vegetables into bite-sized pieces: The vegetables will still be quite hot, so handle with care.
12. Shred or chop the chicken: When the chicken is cool enough to handle, pull the meat off the chicken bones, discarding the skin and bones. Shred or chop the meat into bite-sized pieces. Discard the bay leaf and parsley stems.
13. Return the chicken and chopped vegetables to the broth, and warm.
14. Season to taste: Give the broth a taste, and then season with a few teaspoons of salt and a few grinds of fresh pepper. Taste again and add more salt or pepper if needed.
15. Serve: Ladle the soup into bowls and garnish with fresh parsley. Store leftovers in the fridge for up to 5 days.

Recipe Notes

• If your soup pot is too small for a whole chicken, you can either cut the chicken into pieces to make them fit, or buy chicken pieces at the store rather than a whole chicken.
• For chicken noodle soup: Cook the noodles separately, add them to each bowl, and ladle the soup over top.
• Freezing soup: This soup can be frozen for up to 3 months. Thaw overnight in the fridge or in the microwave, and then warm over low heat on the stovetop or in the microwave before serving.