Pickled Daikon (Sanbaizuke style)
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Kim Chee (Korean)
10 lb. Wong Bok2-1/2 to 3 handful Hawaiian salt6 to 8 cloves garlic1 thumb size ginger8 Hawaiian chili pepper1 tbsp. sugar1 to 2 tsp. bagoong1 tbsp. paprika Wash Wong Bok thoroughly and cut into 2″ size. Soak in Hawaiian salt overnight. Drain excess water and add the rest of the ingredients. Store in jars and…
Teriyaki Marinade
2 cups Shoyu 2 cups Sugar 1 cup Honey 1/3 cup Mirin 1 tablespoon Sesame Oil 2 tablespoons Ko Chu Jang (hot Korean chili paste) 1/2 teaspoon Salt 1/2 cup Ginger, grated 6 cloves Garlic, crushed Combine all ingredients except for ginger and garlic in a saucepan. Bring to a gentle boil. When foam develops…
Stuffed Avocado Salad
2 large Avocados 1 package (3 ounce) Cream Cheese 2 tablespoons Cream 1 tablespoon Lemon Juice 1/2 teaspoon Salt 3 tablespoons Olives, chopped 3 tablespoons Blanched Almonds, chopped Dash of Paprika 1 teaspoon Chives, chopped Peel avocados. Cut in half lengthwise and remove seeds. Blend cream cheese with remaining ingredients. Fill the avocados with the…
