Posts Tagged ‘Bar Food’

  1. April 19, 2013 by The Squishy Monster

    Chicken?  Check.  Veggies?  Check.  Rice cakes?  Check.  Delicious sweet and spicy sauce?  Check.

    If the above sounds appealing to you at all, you’ll be in love with this Korean marinated chicken dish that offers a little bit of everything.  It totes a variety of flavors and textures and comes together as a complete meal under an hour and you probably already have everything, save the rice cakes so why not give this one a try?

    How to Make Korean Chicken DakGalbi 닭갈비

    5.0 from 5 reviews

    Korean Stir Fried Chicken 닭갈비
     
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    Ingredients
    • 1½ lbs chicken
    • 4 tb Korean red pepper paste
    • 2 tb Korean red pepper flakes
    • 2 tb soy sauce
    • 1 tb sesame oil
    • ½ tb curry powder
    • 1 tb minced garlic
    • 1 ts minced ginger
    • 2 tb honey
    • Optional: 2 tb sake
    • Sesame oil
    • 2 c veggies of your choice (I used zucchini, onions, bell peppers, Korean peppers, cabbage, carrots and scallions but sweet potatoes and sesame leaves are nice too).
    • 1½ c rice cakes (or plain ramen noodles if you can’t find rice cakes)
    • ½ c chicken stock or water
    • Salt and pepper

    Instructions
    1. In a large bowl, combine your chicken, paste, flakes, soy, sesame, curry, garlic, ginger, honey, and sake (if using) and massage everything together.
    2. In a separate bowl, steep your rice cakes in water. Set both bowls aside for 30 minutes.
    3. Begin stir frying your veggies in sesame oil, seasoning with salt and pepper. You only want to begin to soften them.
    4. Lay your marinated chicken on top of your veggies along with your drained rice cakes. Give everything a toss with the stock/water and cook until the rice cakes are tender and the chicken is cooked through.

    Wishing everyone a very happy weekend…

    Love,

    Your Squishy Monster ^.~

     

    Categories: Korean Food Korean Food Meats Meats Spicy Spicy Videos | 41 Comments

  2. Cheesy, Meaty, Crunchy, Gooey

    May 3, 2012 by The Squishy Monster

    Bacon-Cheese-Fritters.  With all things considered, it’s hard to think you need much more beyond that.  Of course, I say this facetiously, but I don’t imagine that I’m too far off.

    This idea sprung on me one morning as I sat eating a late Breakfast of heavy, streaky slices of Bacon, topped with melted, broiled Cheese, on crunchy, golden Toast.  These Bacon Cheese Fritters are exactly what I had for Dinner that night…an echo of an earlier meal but made even more delicious with the magical properties of hot, bubbling oil.

    This is even further accessible for the fact that a). they’re super easy and b). when a generous portion of Bacon is fried off and Cheese is grated earlier in the day, half your assembling work for dinner is completed.

    Here’s how to do it:

    Bacon & Cheese Fritters

    Bacon Cheese Fritters
     
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    Ingredients
    • 2 c Shredded Mozzarella (Smoked is very nice)
    • 8 slices of crisped Bacon
    • ½ c Italian Bread Crumbs + healthy grating of Parmigiano-Reggiano (if you have any)
    • 2 beaten Eggs
    Egg Wash
    • 2 beaten Eggs + 2 tb Cream (or full fat Milk)
    • 2 c Panko Bread Crumbs

    Instructions
    1. Combine your ingredients together in a bowl
    2. Roll a spoonful or so of your mixture into a ball
    3. Dip your ball into your Egg-wash and roll into your Panko
    4. Chill all your prepared Fritters in the Fridge for at least 30 min
    5. Fry in batches (the oil should be at 360 or so–a fry thermometer helps)
    6. Retrieve your Fritters when they’ve reached a deep, golden brown. Remember not to overcrowd the oil and to leave at least 2 inches or so on top in your heavy bottomed pan.

    Notes
    If you’d like a flavored oil, plunge a stalk of fresh Rosemary into your Oil first for a few minutes. Great “frying oils” are ones with high smoke points= Safflower, Peanut, Canola, Veggie, etc. Remember that Extra Virgin Olive Oil should never be used for frying.

     

    Wishing everyone a delicious and Cheesy day!

    XOXO

    Your Squishy Monster =D

    Categories: Appetizers Appetizers Comfort Foods Comfort Foods Fried Fried Videos | 25 Comments

  3. Deep Fried South

    April 13, 2012 by The Squishy Monster

    If there’s danger in leaving me to my own devices and coloring everything Pink, there’s an equal probability that I want to deep fry it all too =D

    As a Kid, I actually abhorred anything deep fried (except French Fries because French Fries are awesome like that).  I remember going to a Seafood Joint with my “White” Cousins and hearing them whisper “Yea, I guess Koreans don’t like Fried Batter,” as I busily disrobed my baby Shrimp of its outer crispy clothing.  Quite the contrary, folks!  If ever in Korea, I hope that you have the pleasure of perusing through any busy street corner and frequenting the variety of Street Vendors there.  You can have Ddukbokki on a Stick (hell, anything on a Stick) and everything is served piping hot in a New York Minute.  There’s this great exhilarating rush that’s present in Korea that echoes that high energy and spontaneity of New York.  I believe that Koreans have their Frying down to an Art.  Virtually anything can be artfully cushioned in a light and crispy shell that delivers a most satisfying crunch.  Goguma (Korean Sweet Potatoes), Squid, and boy is Korean Fried Chicken delish…the possibilities are only narrowed by one’s own creativity and imagination!!  So it wasn’t far fetched for me to identify Fried Pickles as something potentially genius.  Here in town, everyone takes Fried Pickles as seriously as when the “Hot” Krispy Kreme sign lights up.  Best served extra crunchy, straight out of its bubbling oil bath with a serious dish of cool and creamy Ranch to dunk them in, they should have a firm bite from its oh-so-crispy shell, still warm in the center, and dripping with lots of the creamy, flecked white stuff =D

    How to Make Fried Pickles

    Fried Pickles
     
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    Ingredients
    • 1 jar of Dill Chips
    • 1 c cold, whole Buttermilk+ dash of Hot Sauce
    • ½ c Flour + ½ c Cornstarch + ¼ ts Cayenne, ¼ ts Smoked Paprika, ½ ts Garlic Powder, ½ ts Onion Powder + lots of cracked Black Pepper
    • 2 Eggs
    • 2 c Cornmeal, Breadcrumbs or Flour

    Instructions
    1. Soak your Chips into your cold Buttermilk mixture for at least 15 minutes in the Fridge.
    2. Drain and dredge your Chips individually in your dry Flour/Starch mixture
    3. Shake off excess and dip your Chips individually in your Egg
    4. Coat your wet Chips into your Cornmeal, Breadcrumbs or Flour
    5. Lay in a single layer and refrigerate for at least 20 minutes before frying.
    6. Fry until golden brown (and floating to the top) in oil that has reached 350.
    7. Try not to overcrowd the pan and work in batches. Serve immediately with Ranch.

    Notes
    Ranch •1/2 c Sour Cream •1/4 c whole Buttermilk •1 ts dried Dill •2 ts fresh chopped Chives •1 ts Garlic Powder •1/2 ts Onion Powder •S & P

    Armed with an arsenal of all the good stuff to eat, I’m sure I’ll have lots of fun and yummies for the weekend–it’s what I hope for y’all too!

    XOXO
    Your Squishy Monster ^.^

    Categories: Appetizers Appetizers Comfort Foods Comfort Foods Fried Fried Veggies or Vegan Veggies or Vegan Videos | No Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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