Monday, May 30, 2016

Korean stir fry glass noodles, Japchae, 잡채

When I visited first time in Korea, I ate noodles which were different, but amazingly delicious. Some time later I found out that the dish I loved so much is made of sweet potato starch noodles, and it is called Japchae, 잡채, Korean stir fry glass noodles. This dish can be eaten as a main course, side dish or appetizer, I usually prepare this as a side dish, or banchan as they say in Korea.

Japchae can be done either vegetarian version or with meat, usually beef. The noodles itself are called Dang-myeon. They have a unique and pleasant texture, and don't feel heavy like flour-based pastas.

For 4 person
150 g glass noodles (dang-myeon)
½ onion  

1 carrot (medium size)
50 g shiitake mushrooms
50 g spinach
1 clove of garlic finely chopped
1 tbsp vegetable oil
Salt, black pepper to taste 

4 tbsp soy sause
2 tbsp sugar
1 tsp garlic (minced)
2 tbsp sesame oil
1 tsp sesame seeds

Make the seasoning by mixing all ingredients together.
Peel the carrot and onion and julienne them. Slice the mushrooms. 
Boil nice amount of water and add noodles, cook 6 minutes. Rinse glass noodles twice in cold water. Drain all the water out using a strainer.
Coat a frying pan with 1vegetable oil. Sauté carrot and onion 2-3 minutes, add mushrooms and continue cooking until they are tender. Add spinach.
Add noodles and pour the seasoning sauce into the glass noodles and mix well.
Sauté the glass noodles mixture on medium heat until all the noodles are warm.
Sprinkle sesame seeds as a garnish. Enjoy!

Sunday, May 15, 2016

Crème ninon - French green pea soup

Crème ninon is one of the classics in French cuisine. This soup is made of fresh green peas and finalized with champagne. It is also one of my classics in my own kitchen. When I want to serve something very delicious yet easy, I prepare this. I usually serve this as a starter, but especially in summertimes when it's hot, this is very nice dish for light lunch. I see this dish perfect for spring and summer time, but one one gives you complaints if you decide to have it in any other seasons as well.

Crème ninon
For 4 person
400 g frozen green peas
500 ml chicken stock
1 shallot
20 g butter
1 tbsp all-purpose flour
1 bay leaf
100 ml champagne (or sparkling wine)
100 ml cream
salt & pepper to taste

Peel and chop the onion. Melt the butter in a pot over the medium heat. Add the onios and cook them a moment. Add flour and cook a moment more. Add chicken stock and bay leaf. Stir well and bring to a boil. Simmer approx. 10 minutes and then add the peas. Simmer another 5 minutes. Add soup the blender and blend until smooth. Sieve soup back to the pot, season with salt and pepper. Whip cream until you get loose consistency. Heat the soup just before serving, add whipped cream and champagne. Stir gently and serve immediately.

Original recipe: Hiltunen, Nyströn: Kokki ja viinikauppias Ranskassa