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Korean Carrot Salad

Korean Carrot Salad

Korean Carrot Salad is actually a Russian salad, served as a side dish usually during winter holidays.

Ingredients:
– 4 large carrots
– 1 tbsp white vinegar
– 1 garlic clove
– 1 tsp coriander seeds
– 1/2 tsp salt
– 1/2 tsp sugar
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 small onion

Cooking Instructions:
1. Grate 4 carrots, using a grater for Korean carrot salad.
2. Mix together carrots, vinegar, minced garlic clove, crushed coriander seeds, salt and sugar.
3. Sauté 1 diced onion until soft and golden, for approximately 5-6 minutes.
4. Add ground pepper to the onions and stir quickly.
5. Immediately after stirring, add onions to carrots. Mix well.
6. Let salad sit for 2 hours before serving.

Torta trufada de Leite Ninho

Torta trufada de Leite Ninho

Torta trufada de Leite Ninho is a Portuguese brigadeiro-like cake.

Ingredients:
– 1 egg
– 2 cups oatmeal
– 7 tbsp butter
– 3 tbsp sugar
– 1/4 tsp salt
– 4 cans condensed milk
– 3 tbsp cocoa powder
– 2 cups cream
– 3 tbsp powdered milk

Cooking Instructions:
1. To make a pie crust, mix together 1 egg, 2 cups oatmeal, 5 tbsp melted butter, 3 tbsp sugar and 1/4 salt until the dough is not sticky. Preheat the oven to 180 degrees, spread the dough around the pan evenly, dispersing out to the sides. Bake for approximately 20 minutes.
2. To make a chocolate layer, mix 2 cans condensed milk, 1 tbsp butter, 3 tbsp cocoa powder and 1 cup cream. Cook over low heat, stirring for about 6 minutes. When ready, pour over the base of the pie.
3. To make a milk layer, stir 2 cans condensed milk, 3 tbsp powdered milk, 1 tbsp butter and 1 cup cream over low heat for approximately 6 minutes. After cooling, pour over the chocolate layer.
4. Leave in the refrigerator for 2 hours or until firm.

Tahdig

Tahdig

Tahdig, which means “bottom of the pan” in Persian, is a pan-fried rice.

Ingredients:
– 1 cup long-grain basmati rice
– 1/2 cup plain Greek yogurt
– 1 tsp kosher salt
– 1/8 tsp crushed saffron threads
– 1 1/2 tbsp unsalted butter
– 2 tsp canola oil

Cooking Instructions:
1. Bring to a boil 4 cups of water.
2. Add rice and cook for 10 minutes. Rinse with cold water, and drain.
3. Combine yogurt, salt and saffron in a medium bowl. Add rice to yogurt mixture and stir well.
4. Melt butter in a pan, add canola oil.
5. Add rice mixture to a pan, lightly packing rice down.
6. Cook rice covered for 40 minutes or until rice is tender on top and a golden crust forms on bottom (do not stir or uncover).
7. Place a plate over the top of pan, and invert the rice onto plate, browned side up.
8. Cut into 6 wedges and serve immediately.

Kakuni bossam

Kakuni bossam

Kakuni bossam is a braised pork belly, a classic Japanese dish.

Ingredients:
– 1/4 cup grape-seed oil
– 1kg boneless pork belly, skin on
– 400ml Japanese cooking sake
– 1 cup soy sauce
– 100ml mirin
– 70g brown sugar
– 2 tbs oroshi ginger
– 6 eggs

Cooking Instructions:
1. Sear pork, turning, for 5-6 minutes until all sides are lightly golden and skin is slightly blistered.
2. Combine sake, soy, mirin, sugar, ginger and 4 cups water and pour over pork belly and bring to a simmer.
3. Simmer covered for 1 hour 15 minutes-1 hour 30 minutes, until pork is tender.
4. Remove from heat and cool to room temperature.
5. Meanwhile, boil eggs, peel them and place in cooking liquid with the pork to marinate overnight in a refrigerator.
6. Remove eggs and set aside.
7. Place pan over medium heat and bring to a simmer. Simmer for 20-25 minutes until pork is warmed through.
8. Remove pork from braising liquid and thinly slice. Place on a serving platter and pour over braising liquid. Top with halved eggs.