KITCHEN TIPS

• You can use other types of pasta such as linguine or fettuccine in place of spaghetti.
• You can cook the carbonara sauce without the cream, or replace with milk if desired.

• 1 ounce of large dried anchovies (about 24 anchovies) with the heads and guts removed
• 1 piece (about 6×6 inch) dried kelp
• 12 cups water

• 1 daepa (large green onion), or 4 green onions, cut into 2 inch length
• 2 ounces leek, washed and cut into ½ x 2 inch strips
• 4 ounces bok choy, washed
• 3 large cabbage leaves (about 3 ounces), cut into bite-size pieces
• 4 ounces onion, sliced
• 1 small carrot, peeled and cut into 2-inch strips

• 8 mussels, scrubbed, debearded, soaked in salted water for a few hours, and washed
• 4 large shrimp, shelled and deveined
• 4 ounces squid, just the body with guts removed and sliced into rings
• 24 small clams (optional), soaked in salted water for a few hours, and washed
• 4 ounces of thinly sliced beef (or pork or chicken), cut into bite-size pieces

• 2 bunches (1 pound) fresh or frozen jjajangmyeon noodles, thawed if frozen, and uncoiled
• 5 tablespoons gochugaru (Korean hot pepper flakes)
• 1 teaspoon sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• ¼ cup vegetable oil
• 1 tablespoon fish sauce
• 1 teaspoon salt

Directions:

1. Combine the water, anchovies, and kelp in a large pot. Cover, and cook over medium-high heat for 20 minutes.
2. Reduce the heat to low and cook for another 20 minutes.
3. Strain the stock and you will have 8 to 10 cups’ worth. Set aside.
   

1. Combine 2 tablespoons of hot pepper flakes and 1 teaspoon sesame oil in a small bowl.
2. Mix with a spoon until well incorporated. Set aside.
   

1. Heat a large wok (or pot) over high heat. Add the vegetable oil, garlic, ginger, and stir about 20 seconds with a wooden spoon until the garlic starts to turn a little crispy.
2. Add the beef and stir until slightly cooked.
3. Clear a spot in the wok by pushing the garlic, ginger, and the meat to the side. Tilt the wok so that the excess vegetable oil slides into the cleared area. Put 3 tablespoons hot pepper flakes into the hot oil and stir and mix with the wooden spoon for about 1 minute, until it creates a smoky flavor but not long enough to burn. Then stir everything in the wok together into the hot oil.
4. Add green onion, leek, cabbage, and onion and stir for 3 to 4 minutes until the vegetables are wilted.
5. Add 6 cups stock and all the seafoods and bok choy. Cover and cook 7 to 8 minutes until the mussels and clams are open and the shrimp and squid are well cooked.
6. Stir in the fish sauce, salt, and the reserved hot pepper
flakes mixture. Cover and let it simmer over low heat.

1. Bring a large pot of water to a boil. Add the noodles and stir a few times so that they don’t stick to each other.
2. Cover and cook 5 to 8 minutes until tender but still chewy.
3. Strain and rinse the noodles in cold running water to make them nice and chewy.

1. Heat up the soup over high heat.
2. Divide the noodles into individual serving bowls. Add the soup over top and include cooked seafood, vegetables, meat over top of the noodles. Serve right away.

JAPANESE FOOD

Sushi

INGREDIENTS

For the sushi

to serve

• light soy sauce
• Japanese pickled ginger

Method

1. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
2. Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
3. To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
4. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.
5. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce.

Directions

1. Preparation.
2. - Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
3. - Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
4. - Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
5. Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
6. Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
7. - Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.