Frank Puffs

Frank Puffs

Ingredients:

4 pcs Frank Sausages or Hotdogs

1 pc (20x25) Puff pastry, quartered

3~4 tbsp Mayonnaise

1 tsp Honey Mustard

dash of Garlic Powder to taste

Egg White for brushing

Ketchup to drizzle *optional

Instructions:

Place a pan with water and turn the heat to high.

Let the water come to a full boil, slip-in the franks or hotdogs one by one with tongs once the water is boiling.

Adjust heat to low, and let simmer for 3~6 minutes, depending on how you like them cooked.

Note:

For a moister, softer hotdogs, simmer them for less time, around 3~4 minutes.

For a crisper hotdogs, simmer them for more time, around 5~6 minutes.

Drain water, and remove hotdogs. Dry them off with a paper towel, and set aside.

Preheat oven at 175°C.

On a lightly floured clean working table, lay a piece of quartered pastry dough down; Coat with mayo and honey mustard, and sprinkle garlic powder to taste.

Then wrap around cooked frank or hotdog.

With a pastry brush coat the pastry dough with egg white.

Arrange on a paper lined baking tray, and bake in the preheated oven for about 30 minutes, or until the dough is nicely browned.

Drizzle with ketchup if you like before serving.

Enjoy!!

Mini Bulgogi Burger 미니불고기버거

Mini Bulgogi Burger 미니불고기버거

Ingredients:
8 pcs Dinner Rolls
8 pcs Mini Beef Patties, cooked (see mini beef patties recipe below)
1/4 cup Mayonnaise
1 leaf of an Iceberg Lettuce, cut in pieces
Bulgogi Sauce

Bulgogi Sauce:
3 tbsp Soy Sauce
1 tbsp Acacia Honey
2 tbsp White Sugar
2 tbsp Mirin (Cooking Wine)
1/2 tbsp Asian Sesame Oil
1 tsp Garlic, minced
1/4 tsp Ground Black Pepper

Instructions:
Make the bulgogi sauce.
In a small bowl, combine all the ingredients for the sauce. Mix well.
In a heated skillet on medium-low heat, pour-in the bulgogi  mixture sauce.
Heat until it starts to bubble, become thick and syrupy.
Turn off the heat, and stir-in the mini beef patties.
Mix lightly, and coat with the sauce completely. Turn off heat, and let stand for a few minutes.

Assemble the mini bulgogi burger.
Slice the dinner rolls in half, crosswise.
Spread a thin layer of mayonnaise over cut surface of the rolls.
Place pieces of lettuce over the mayonnaise on bottom halves of the rolls.
Top them with the sauced mini beef patties.
Then put on the bun's top half.

Arrange the mini bulgogi burger on a platter; serve immediately.
Happy Eating!!

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Mini Beef Patties (Tteok Galbi 떡갈비)

Ingredients:

500 g Ground Beef

1 tbsp Garlic, minced

1/2 medium Yellow Onion, minced

1 stalk Green Onion, finely chopped

1/4 cup Light Soy Sauce

1/8 cup Acacia Honey

1 1/2 tbsp White Sugar

1 tsp Asian Sesame Oil

1/4 tsp Salt

1/4 tsp Ground Black Pepper

Instructions:

In a food processor, add-in the ground beef, garlic, onion, and green onions. Process until a fine doughy mixture is formed.

Transfer the processed meat mixture into a medium bowl; season with soy sauce, honey, and sugar, and add salt, and black pepper to taste. Mix well with a wooden spatula or with your clean hands until combined.

Take about 2 tablespoons full of the meat mixture, and form it into a ball. Then flatten it to form a mini round patty. Repeat this step until all the meat mixture has been formed into patties.

In a heated non-stick pan with little oil, fry beef patties on medium-low heat for 1~2 minutes until slightly brown, and juice is oozing out. Be careful not to burn the beef patties.

Flip the patties over to cook the other side. Fry them until browned.

Place on a rack to drain out excess oil and dripping meat juice.

Now, they’re ready to fill your mini rolls!^^

Happy Cooking!!

SPAM® & Cheddar Muffins

SPAM® & Cheddar Muffins

Ingredients:
For the Batter:
2 large Eggs
1/3 cup Sugar
3/4 cup All-purpose Flour, sifted
3/4 tsp Baking Powder
3 tbsp Salted Butter, melted
1/4 tsp Vanilla Extract
1/4 cup Evaporated Milk

Butter, melted (for greasing the pan)

For the filling:
50 g Cheddar Cheese, grated or chopped
50 g SPAM®, chopped
2 tbsp Caramelized minced Onions *optional
dried Parsley
Black Pepper

Instructions:
Preheat the oven at 200°C.
Brush your muffin pan with melted butter.

Prepare the batter.
In a large mixing bowl, crack-in the 2 eggs, and add-in sugar.
Beat until the sugar dissolves.
Add-in all purpose flour, baking powder, melted butter, vanilla, and evaporated milk. Mix well until smooth and lump-free.
Fold in the caramelized onions.

Pour the batter into the prepared pans evenly, about 3/4 full.
Put the SPAM® and cheddar cheese on top.
Season with a pinch of black pepper, and garnish with parsley.

Bake the muffin in the preheated oven for 18 minutes, or until top has turned a little brown.

Serve warm, and Enjoy!!

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Caramelized Onions

Ingredients:
1 1/2 tbsp Butter
Pinch of Sugar
1 large Onions (red, yellow, or white), minced or thinly sliced
Salt and Pepper

Instructions

In a large skillet, melt butter over medium heat.
Add-in onions and toss to coat with butter.
Cover and slowly cook onions, stirring occasionally, for 5 minutes or until golden color.
Turn heat up to medium high and begin to brown the onions, stirring constantly about 5 more minutes.
Season with salt and pepper

Note:
Caramelized Onions have great taste and aroma, and can be added to a variety of recipes like salads, soups, sandwiches, pasta, appetizers, and pizza toppings...

Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo (Brazilian Cheese Bread)

Ingredients:

1 medium Egg

2/3 cup Milk

1/3 Canola OIl

125g block Cheese, grated

1 1/4 Tapioca Flour

2 pinches Salt

Tools:

MIni Muffin Tin

Mixer or Blender

Instructions:

Preheat the oven to 200°C.

In a blender or mixer, add-in the egg, milk, canola oil, grated cheese.

Mix for a few seconds to combine.

Then gradually add-in the tapioca flour, and pulse for a few seconds

after every addition; pulse until smooth.

Pour the batter evenly into the mini muffin tin, and bake in the preheated oven for 15~20 minutes until the batter has puffed up and are slightly brown on top. Leave them to cool.

Happy Eating!!

Note:

If you have some left over batter, just store them in an airtight glass container, and keep in the fridge. They will last up to a week.

You may also add spices and herbs into your batter mix.

You may also top them with grated parmesan cheese before baking.

You can also fill your baked bread with jam or dulce de leche.

I used this Tapioca Flour...

Gyeran Bbang 계란빵 (Korean Egg Bread)

Gyeran Bbang 계란빵 (Korean Egg Bread)

Ingredients:

For the Batter:

2 large Eggs
1/3 cup Sugar

3/4 cup All-purpose Flour, sifted
3/4 tsp Baking Powder
1/3 cup Butter, melted
1/4 tsp Vanilla Extract
1/4 cup Low-fat Milk

Olive Oil Spray or Butter, melted (for greasing the pan)

For the filling-topping:

6 small Eggs

some Cheddar Cheese, grated

some Ham or Bacon, chopped *optional

some fresh Chinese/Italian Parsley, chopped (you may also use dried parsley)

Salt and Black Pepper

Instructions:

Preheat the oven at 200°C.

Spray your egg bread pan (*or muffin tin) with olive oil, or brush with melted butter.

Prepare the batter.

In a large mixing bowl, crack-in the 2 eggs, and add-in sugar.

Beat until the sugar dissolves.

Add-in all purpose flour, baking powder, melted butter, vanilla, and milk. Mix well until smooth and lump-free.

Pour batter into the prepared pans evenly, about 1/4 full.

Put the ham/bacon on top (*optional), and crack-in an egg over into each pan.

Season with a pinch of salt and black pepper; sprinkle with grated cheddar cheese, and parsley.

Bake the gyeran bbang in the preheated oven for 15 minutes, or until top has turned a little golden.

Serve warm, and Enjoy!!

JjinBbang 찐빵 (Korean Steamed Buns)

JjinBbang 찐빵 (Korean Steamed Buns)

Ingredients:

3 cups All-purpose Flour

1 1/2 tsp Instant Yeast

1/4 cup White Sugar

1/2 cup Low-fat Milk

1/2 cup Water, lukewarm

1 tbsp Butter

1/2 tsp Baking Powder

Red Bean Paste Filling: (Adzuki paste or Paht)

3/4 cup Red Beans

3/4 cup Brown or White Sugar

1/4 tsp Salt

Instructions:

Prepare the red bean paste filling ahead.

Rinse the beans in a colander. Place them in a large bowl with a plenty of water to cover the beans. Let them soak for 3 to 8 hours.

Drain and place the beans in a deep pot with a plenty of water to cover the beans. Put the beans in a colander and rinse them well with running water to remove foams.

Clean the pot and fill with fresh water, place the beans back in a pot and bring it to a boil.

Put the beans in the colander again, and rinse them again well with running water to remove foams. Pour-in 6 cups of water into the deep pot, and bring it to boil again.

Reduce the heat to low and simmer, cover for about 2 hours, stirring occasionally, or until the beans become so tender but not mushy. Add a little water as necessary. Stir more frequently toward the end.

When the beans are completely soft, mix-in sugar and salt. Simmer at low without a lid, stirring very frequently until the mixture thickens.

The red bean paste will become harder as it cools. Keep it in the refrigerator overnight.

Make the dough.

In a large bowl,combine all the ingredients except yeast and water.

In a small bowl, add-in yeast and lukewarm water; mix briskly, and pour yeast mixture into the large bowl with all the ingredients.

Mix and knead dough. Dough should stick together well and be pliable, use more milk if necessary to wet the dough.

Knead for 10-12 minutes by hand, or about half with a dough mixer.

Form into a ball, and place in a lightly greased bowl; cover with a plastic wrap, and let sit for an hour.

Divide dough into about 12 pieces, or change size to fit your needs and your steamer.

Let the dough pieces rest for a couple of minutes before flattening into a round shape to fill.

Place about a spoonful of red bean paste filling in the center of each bun. Bring up the corners and twist close. Place knot side down on a piece of wax paper. Sprinkle black sesame seeds on top.

Prepare the steamer pan.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed buns later when steaming.

Cover the steamer pan with the lid, and slowly bring water to a boil.

Carefully arrange the buns into the steamer. Cover the lid and let steam for about 15 minutes. Buns will turn white and look slightly shiny on the outside. Remove from steamer (Be careful not to scald yourself!) and serve immediately.

Happy Eating!!