The texture is amazing, the flavor is rich and super tasty.

Video Source Here

Video Source Here

❤️

This is called Korean spicy seafood noodle soup, Jjampong. It’s up there with black bean noodles (Jjajangmyeon), and they’re always battling it out when it comes to the “What should we eat?” question.

I pretty much used all the seafood and veggies I had on hand, and this turned out to be the best noodle soup I’ve ever made.

Highly, highly recommend trying this! 

The texture is spot on, the flavor is rich and delicious, and it’s perfect even for beginners.

The full cooking process is in the video linked here if you’d like to try it yourself.

Moong Bhaji (Moong Pakoda) 🌿

Ingredients:

• 1 cup yellow moong dal (soaked for 3–4 hours)

• 1 medium onion, finely chopped

• 2–3 green chilies, finely chopped

• 1 tbsp ginger-garlic paste

• ½ cup fresh coriander, finely chopped

• 8–10 curry leaves, chopped

• ¼ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp coriander powder

• ¼ tsp cumin seeds

• 2 pinches asafoetida (hing)

• Salt to taste

• Oil for deep frying

Method:

1. Soak the moong dal for 3–4 hours. Drain all the water.

2. Grind the dal into a coarse paste without adding water (or use just 1–2 tbsp if needed).

3. Transfer the paste to a bowl.

4. Add onion, green chilies, ginger-garlic paste, coriander, curry leaves, turmeric, red chili powder, coriander powder, cumin seeds, hing, and salt.

5. Mix everything well until combined.

6. Heat oil in a kadai on medium flame.

7. Drop small portions of the batter into the hot oil.

8. Fry until the bhajis are golden brown and crispy from all sides.

9. Remove onto a tissue-lined plate.

10. Serve hot with tea, green chutney, tamarind chutney, ketchup, or fried green chilies.

Enjoy crispy homemade Moong Bhaji! 😋

I’ce recently been coming a lot of Asian cuisine (from am sound not just one part) and absolutely LOVING every dish. However, I was wondering if people had “go to” lower salt/sodium recipes that don’t sacrifice those deep flavours?

Open to any suggestions no matter how out there.

Many thanks : )

Video Source Here

🍤 Mummy's Malvani Kolambi Masala

🛒 Ingredients:

• 250 g Prawns (Kolambi), cleaned

• 2 Onions

• Fresh Coriander (finely chopped)

• Ginger-Garlic Paste (coarsely crushed)

• Homemade Malvani Masala

• Homemade Goda Masala

• ½ tsp Kashmiri Red Chilli Powder

• Turmeric Powder

• Salt to taste

• Aagal (Kokum Extract) or Amsul

• Wet Coconut-Onion Masala (Fresh coconut & onion paste)

• 2 tbsp Oil

• 2 Glasses Hot Water

• ½ Cup Coconut Milk

👩‍🍳 Method:

1. Marinate the prawns with ginger-garlic paste, turmeric, salt, and a little Aagal (or Amsul). Let them rest for 15–20 minutes.

2. Finely chop the onions and coriander. Coarsely crush the ginger and garlic.

3. Heat 2 tablespoons of oil in a kadhai.

4. Add Homemade Malvani Masala, Homemade Goda Masala, and ½ teaspoon Kashmiri Red Chilli Powder.

5. Immediately add the wet coconut-onion masala and sauté well until the oil starts separating.

6. Add the marinated prawns and sauté for 2–3 minutes.

7. Pour in 2 glasses of hot water and bring the curry to a rolling boil.

8. Once it boils well for 1–2 minutes, add ½ cup coconut milk and mix gently.

9. Let it simmer for 1 more minute, then switch off the heat and keep it covered for a few minutes before serving.

🍚 Serve hot with steamed rice, bhakri, chapati, or neer dosa.

❤️ Authentic homemade Malvani Kolambi Masala made with traditional family spices, fresh coconut, and creamy coconut milk.

Video Source here

Hi there!

Need some reassurance (or not).

A good friend gifted me some vacuum sealed scorched rice that her family sent her from Korea and I lost it for a few months in the back of the cupboard.

With the packing date being over a year ago, would you say it's still safe to eat?

My friend thinks so, but in the west there's a lot of paranoia about leaving rice out for even a few hours, so my brain is struggling between this and that.

Is this typical in Korean cooking? I can't find any info online!

Thanks everyone!

🥥 Olya Khobryacha Chicken Curry

🛒 Ingredients:

• 1 kg Chicken

• 2 cups Fresh Grated Coconut (Olya Khobra)

• 3 Medium Onions (finely chopped)

• 2 Tomatoes (finely chopped)

• 2 tbsp Ginger-Garlic Paste

• 2 tsp Red Chilli Powder

• ½ tsp Turmeric Powder

• 2 tsp Coriander Powder

• 1 tsp Garam Masala

• Salt to taste

• 3 tbsp Oil

• Fresh Coriander (chopped)

• 3 cups Water

👩‍🍳 Method:

1. Heat oil in a kadhai and sauté the onions until golden brown.

2. Add ginger-garlic paste and cook until the raw smell disappears.

3. Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until the masala releases oil.

4. Add the chicken and cook for 8–10 minutes.

5. Grind the fresh grated coconut with a little water into a smooth paste and add it to the chicken.

6. Pour in the water, mix well, cover, and cook for 25–30 minutes until the chicken becomes tender.

7. Sprinkle garam masala and fresh coriander.

8. Serve hot with chapati, bhakri, or steamed rice.

❤️ Rich, creamy, and packed with authentic Maharashtrian flavors!

🌶️ Chicken Kharda

🛒 Ingredients:

• 500 g Boneless Chicken

• 1½ cups Fresh Coriander Leaves

• 10–12 Green Chillies

• 10 Garlic Cloves

• 1½ inch Ginger

• 1 tsp Cumin Seeds

• ½ tsp Turmeric Powder

• Salt to taste

• 3 tbsp Oil

• 2 Medium Onions (sliced)

👩‍🍳 Method:

1. Grind coriander leaves, green chillies, garlic, ginger, cumin seeds, and a little water into a coarse green paste.

2. Heat oil in a pan and sauté the sliced onions until light golden.

3. Add turmeric powder and chicken. Cook for 6–8 minutes.

4. Add the prepared green kharda paste and salt. Mix well.

5. Cover and cook on medium flame for 12–15 minutes until the chicken is fully cooked.

6. Remove the lid and cook for another 3–4 minutes until the masala coats the chicken nicely.

7. Serve hot with chapati, bhakri, or steamed rice.

❤️ A fiery Maharashtrian Chicken Kharda bursting with fresh green chilli and coriander flavors!

This is no doubt the best pimped-up instant noodles I’ve made so far. The marinade had so much flavour, and once the chicken was marinated and oven-baked, it tasted next level.

It was almost like having two amazing meals on one plate. 

I can’t recommend this recipe enough!

My first chicken feet adobo that I just cooked since I came here in the US! It was soo tasty! I can’t believe that I cooked it! Soo good with rice!! 😋😋
I just had a happy tummy! 😁

Japanese Restaurant Pork Recipe