Food World

Ingredients 1 Napa cabbage, cut into 2-inch strips  1/4-1/2 cup kosher salt  2 tablespoons garlic, minced  2 tablespoons ginger, minced  1 teaspoon sugar  3 tablespoons water  4 tablespoons Korean red pepper flakes  1 large daikon radish, peeled and cut into 1-inch matchsticks  2 bunches green onions, cut into 1-inch pieces How to Make It Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes. Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Once combined, place mixture in a jar pressi...

Ingredients 1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes) 4 cups of water 7 large size dried anchovies, with heads and intestines removed 6 x 8 inch dried kelp ⅓ cup hot pepper paste 1 tablespoon hot pepper flakes 1 tablespoon sugar 3 green onions, cut into 3 inch long pieces 2 hard boiled eggs, shelled (optional) ½ pound fish cakes (optional) Directions Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups.  Stir gently with a wooden spoon when it starts to...

Ingredients Fresh ginger pieces of 2 cm length 2 garlic cloves finely chopped Table salt- 2 table spoons Cornmeal- 2 table spoon Mustard greens- 500 grams Green chillies-2 pieces Ghee or clarified butter-2 table spoons Method of preparation How to make  1. Bring the mustard greens. Wash them. Finely shred them. 2. Bring a big pot. Put the finely chopped mustard greens in them. Add 2 cups of water with salt. 3. Put the cover on the pot. Cook for a period of 15-20 minutes. The chopped green must be tender. 4. After the mustard greens become tender, move the pot from the heat 5. Take excess water from the pot into a separate container 6. Using a pestle, mash the green and stir in cornflour. Then place the pot on the stove and turn on           the heat. Heat for 10-12 minutes 7. Put ghee in a pan. Heat a little. Introduce chillies, ginger and garlic. 8. Fry in the pan. Bring out the contents and pour into another pan. 9. Mix the conten...

Ingredients 1 lb bulk pork sausage 1 teaspoon dried minced onion 1 teaspoon salt 4 hard-cooked eggs, peeled all-purpose flour 3/4 cup crispy bread crumbs 1 egg, beaten HOW TO MAKE Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties. Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet. Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

Ingredients Kosher salt  Sugar 2 large boneless skinless chicken breasts, split horizontally into 4 cutlets 2 teaspoons paprika 2 tablespoons black pepper 1/2 teaspoon cayenne pepper 1 teaspoon powdered MSG (optional) 1 cup milk 2 large eggs 1 1/2 cups all-purpose flour 2 tablespoons powdered non-fat milk 1 teaspoon baking powder 2 quarts peanut oil 4 soft hamburger buns, toasted in butter 8 dill pickle chips Directions Dissolve 1/2 cup kosher salt (see note) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight. Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside Whisk together milk and eggs in a medium bowl. Set aside. Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl an...

INGREDIENTS  4 teaspoons all-purpose flour 2 teaspoons cocoa 1 tablespoon sugar 1⁄8 teaspoon baking powder 1 dash salt 1⁄8 teaspoon vanilla extract 4 teaspoons water 2 teaspoons vegetable oil DIRECTIONS Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil until the batter is smooth and chocolate-colored. Pour the batter into greased and floured cake pan. Bake 13 to 15 minutes or until you see the sides of the cake separate from the pan. Remove cake and cool. Frost as desired.

Ingredients: Wheat Flour: 1/2 kg Boiled Potatoes: 1/2 kg Onions: 1 large Green Coriander: 1/2 bunch Green Chilies: 5 to 6 Salt: as per taste Ground Red Chili: 1 teaspoon/as per taste Ground Black Pepper: 1/2 teaspoon Crushed Green Coriander: 1 teaspoon Oil/Ghee: as per taste Method Boil potatoes and mash Add chopped onions, chopped green chili, chopped green coriander, salt, ground red chili, ground black pepper and crushed coriander powder to mashed potatoes and mix well. Potato batter is ready. It will be used to stuff parathas. Knead flour well and make balls. Flatten a flour ball like roti and 2 place tablespoons potato mixture and fold it inwards like we do for making a square paratha. Now flatten it and do this to all parathas. Heat tawa and bask paratha. When both sides basked, apply oil or ghee on paratha and fry. Prepare all parathas similarly. Delicious aloo paratha is ready to serve. Enjoy with raita and pickles.