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Kimchichurri Hasselback Potatoes


Happy St Patrick's Day! I guess it was yesterday, but I wasn't able to post this until today. I'm on another 24 hour shift in the hospital, but was so thankful that my St Paddy's weekend wasn't crazily filled with belligerent drinkers hurting themselves! So in true Irish fashion, I made some potatoes and topped it with something green.
I love a buttered potato and it's actually very common to eat potatoes or sweet potatoes with kimchi in Korea. We say that potatoes and kimchi are friends, like PB & J are! I decided to adapt the classic Argentine chimichurri sauce with kimchi instead and used cilantro because I thought it might go together better than parsley. And so you have kimchi + chimichurri = KIMCHICHURRI!!
I've now got a jar of this delicious tangy fresh kimchichurri in the fridge and will top everything with it this week 😋

Kimchichurri Hasselback Potatoes


6 small yukon potatoes
2 tbsp olive oil
1 pat butter
sea salt, black pepper
roasted sesame seeds

Kimchichurri
2 stalks green onion
1 bunch cilantro (or 1 cup firmly packed leaves, thick stems trimmed)
1/3 cup napa cabbage kimchi
3 cloves garlic, minced
3 tsp kimchi juice
1/2 tbsp gochugaru (Korean red pepper powder)
1 tbsp light sesame oil
1/3 cup olive oil
salt

  1. Prepare potatoes. Wash, remove eyes and soak in cold water for 10 mins. Preheat oven to 425F
  2. Put potato on chopping board, flat side down. Cut in 5 mm intervals almost all the way through
  3. Arrange potatoes in a baking tray. Rub butter on top of each potato, drizzle olive oil and sprinkle salt and fresh black pepper. Bake for about 40 mins or until the tops are crispy and the flesh is soft
  4. While potatoes are baking, get out your food processor. Add green onion, cilantro leaves and kimchi. Pulse to achieve coarse/finely chopped texture. Otherwise, I did this all buy hand (because my food processor was already in use with other things :P). Plus, I like a more chopped chunky texture for chimichurri
  5. Stir in the minced garlic, kimchi juice, gochugaru, sesame and olive oil. Salt to taste
  6. Top kimchichurri over baked hasselback potatoes and serve. Chimichurri can be kept for a week in a tightly closed jar. It tastes even better as it ages!


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Honey Milk Tea Pudding with Boba


One of my favorite desserts is pudding. I grew up eating custards and egg puddings from Japanese convenience stores, so I love eating anything with that silky creamy texture. So here's a creation of mine making boba milk tea into puddings!

This is best served within 24 hours because boba tends to become a little stiff.

Honey Milk Tea Pudding with Boba

makes 4 small pudding cups

1 3/4 cup whole milk
2 tbsp white sugar
1 tbsp honey
3 Lipton black tea bags
1 package (1 tbsp) gelatin

1/2 cup dried boba/tapioca balls
3 cups water
1/4 cup brown sugar
  1. To make boba: In a medium pot, boil 3 cups of water and 1/4 cup brown sugar. When it boils, add the boba and let simmer in medium heat for 3 mins (it should float). Switch heat off and let sit for another few minutes while you prepare pudding
  2. In a small pot, mix milk, sugar, honey and gelatin. Add tea bags and heat until milk is bubbling at edges and everything is dissolved. Squeeze and remove tea bags. Allow to cool for a minutes
  3. Strain milk tea pudding mixture and pour equally into small pudding cups. Add 1 tbsp of prepared boba. Chill in refrigerator for at least 1-2 hours
  4. Serve with a dollop of honey and remaining boba balls

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Gouda Grilled Kim-Cheese Sandwich with Avo and Prosciutto

I'm stuck in the SICU again for 5 weeks, where our hours are 24hrs on/24hrs off. The hours blows, but I do get a day of sunlight and time to do normal human things like making doctor's appointments and going to the bank. The weather has been a snowy this week and luckily I went grocery shopping, because I am definitely not walking out in the mush!
Here's a sandwich I made on my off day! Lots of gouda cheese, prosciutto and avocado. The sautéed kimchi brings the acidity to help cut the greasiness. So good :)

Gouda Grilled Kim-Cheese Sandwich with Avo and Prosciutto

makes 1 sandwich

2 slices sourdough bread
1 clove garlic
1 pat of butter
3 slices of gouda cheese
1/4 cup kimchi, coarsely chopped
1 slice prosciutto
1/2 avocado, sliced lengthwise

  1. Rub garlic onto bread, or you can mince it and spread it on. Spread butter and toast to your liking
  2. Heat small pan with 1/2 tbsp sesame oil. Saute kimchi until slightly soft for 2-3 mins 
  3. Add on gouda to a slice of bread and allow to toast lightly as well to make it nice and soft
  4. Place on a plate to assemble sandwich. Add the warm kimchi on top of gouda, which will also help melt it
  5. Tear prosciutto to lay over kimchi and place avocado and bread on top. 
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Kimchi Chive dumplings

Kimchi Chive Dumplings

The first post of the year! Wow, I didn't realize I posted so long ago... 😬But life and the inservice training exam got in the way. Still awaiting results with sweaty palms and sleepless nights.

On a happier note, I went home to LA last week to visit friends and family for lunar new year. It's a little late, but I'm finally posting the recipe for my mum's kimchi chive dumplings that we make every year as tradition. I wish everyone a very prosperous year!!! Otherwise, I'm back in New York, doing normal general surgery residency stuff... basically slaving away (hahaha 😪)
A gif I made on how to fold the dumplings into pigs. But you can watch the step by step process for the entire recipe on my saved stories on instagram (@misshangrypants)


Kimchi Chive Dumplings

makes about 20 dumplings

Dumpling wrapper/skin
1.5 cup all purpose flour
1 tbsp corn starch
1/4 tsp salt
1/2 cup hot water

Filling
1 lb ground beef or pork
2 tsp minced garlic
1 tspsalt
1 tsp pepper
1 tsp sugar
1 tbsp sesame oil

1 lb ground beef or pork
2 tsp minced garlic
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tbsp sesame oil

12oz bean spouts (basically 2 sandwich ziploc bags full)
bundle of chives (handful)
6 stalks spring onion
10oz extra firm tofu
1/2 head of old kimchi (cabbage kind)
1 tbsp coarsely ground sesame seeds
1 egg


Dumpling skin

  1. In a large bowl, combine flour, starch and salt. Make a well in the middle and pour hot water. Mix carefully with a spatula until dough comes together
  2. Use your hands and knead in the bowl until they are no dry bits in the mixing bowel
  3. Knead dough for about 4 minutes until smooth. Shape until a ball and cover with plastic wrap and rest on kitchen counter for at least 30 minutes

Prepare the filling

  1. Meanwhile, let's prepare the filling! Marinate the beef with garlic, salt, pepper, sugar and sesame oil. Mix and set aside.
  2. Blanch bean sprouts in boiling water for about 2-3 minutes until cooked through. Drain and rinse under cold water. Chop into bite sized (1 inch) pieces. Place into a cheese cloth and SQUEEZE. Add that to the marinated meat.
  3. Finely dice the chives and spring onions and also add to filling. Re-using the cheese cloth, break up tofu and squeeze/crumble into bits. Squeeze until it is just moist/relatively dry. Also add to filling.
  4. For the kimchi, use sourish aged kimchi. Finely dice, and also squeeze out some juice using a cheese cloth. You can leave some of the juice in the diced kimchi (not as much arm strength as the tofu or bean sprouts). Add to filling with the sesame seeds, egg for binding and mix well.

Make dumplings

  1. Divide the rested dough in half and shape into 7 inch long logs. Cut into 1/2 inch pieces (like you're cutting cookies) and you'll get about 20 pieces from both logs. While working with each piece of dough, cover dough with damp towel to prevent drying out.
  2. Flour surface that you are working on. Flatten dough with palm/table and using your fingers, spread into a 3" circle. 
  3. Put 1 tbsp filling into middle and pleat edges. Watch the gif above to see how to make pig shapes for lunar new year. Otherwise, there are a lot of ways to pleat dumplings on the interwebs.
  4. Prepare steamer and steam dumplings for about 8-10mins, or until cooked through. Serve hot, because the skin can harder when cold. You can serve with dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp sesame oil

Watch the step by step on my saved stories on instagram (@misshangrypants)
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Quinoa Stuffed Jack O' Lantern Peppers


Time to get ready for Halloween!! I have so many memories of halloween, because all throughout college, my friends and I would dress up and go trick or treating. We were by far the oldest group of people asking for candy OoPs. Don't mean to steal candy from the kids! The neighborhoods near Rice University was the best though. So many ginormous houses that gave out FULL SIZED candy bars.
Now I don't even remember when the last time I dressed up for Halloween. Maybe in medical school during my peds rotation? I think I scared the kids more though. Oh well... This recipe is super adaptable. You can pretty much stuff the peppers with anything you enjoy like brown or white rice, spaghetti etc... I think it would make for a very cool kid's project. Or a poor man's pumpkin carving :P
It definitely makes less mess than pumpkin carving and doesn't take up space, since you'll eat it all up!

Quinoa Stuffed Bell Peppers [Halloween Edition]

makes 4 Jack O' Lantern bell peppers

1 tbsp olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced
1/s tbsp dried Italian seasoning
1.5 cups uncooked quinoa
2 cups water
1 cup frozen vegetables (assorted)
1 cup mozzarella
1/2 cup parmesan cheese
pinch of dried parlsey, for garnish (optional)

4 medium yellow or orange bell peppers

  1. Cooking the filling. Heat oil in large pot over medium heat. Add onion, season with salt and pepper, until softened. Add Italian seasoning and garlic and cook until fragrant. Add in quinoa, 1 tsp salt and frozen vegetables, about 1 min. Add 2 cups of water. Let boil and then turn down heat to allow simmer for 15-25mins. Fluff quinoa when fully cooked through. Taste and season with salt and pepper as needed
  2. Prepare the peppers. While the filling cooks, preheat oven to 375F. Use a tiny knife and cut the tops off the bell peppers to make lid. Remove seeds inside and season with salt and pepper. Cut out tiny Jack O' Lantern faces. Place peppers into a baking dish in one layer, set aside
  3. Stuff prepared peppers with quinoa. Sprinkle cheese over peppers. Place the lids on top of the cheese or between peppers. Pour about 3/4 cup between the peppers into the baking dish
  4. Cover w/ aluminium foil and bake until peppers are softened, but not mushy. About 30-45mins.
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Apple Pie Cheesecake


I went apple picking upstate with the bf's fam two weeks ago and hauled a bag of apples home. I've been eating one daily and now have BECOME SICK OF APPLES. Soooo, I decided to make apple pie filling and put it in a cheesecake! After moving to New York, I can't and won't stop eating cheesecakes. It did give new life to plain apples and they were tolerable again :P
The apples that we could only pick were the Shizuka variety, since we went late and everyone already picked all the fuji and honeycrisp apples. It was like a plague of locusts just swept through the apple trees. But it worked out for me because shizuka apples are sweet, slightly tart, firm and perfect for baking or cooking. Since we had to pay an entrance fee to enter the grounds, you bet your butt I ate a lot of apples to get my money's worth! I couldn't look at another apple for days. Except I'm stuck in the SICU for 5 weeks and my food tray always includes an apple :(
I wanted to make a lighter cheesecake and incorporated a lot of yogurt. It still tastes very much like a rich cheesecake, but so much better for my muffin tops ;)

Apple Pie Cheesecake

makes one 9" cake

Apple pie filling
2 large apples peeled and diced, use firm slightly tart apples like pink lady
1 tsp butter
1 tsp pumpkin spice
1 tbsp water
1 tsp cinnamon
1/4 cup white sugar
1 tbsp cornstarch + 1 tbsp water
  1. On low medium heat, melt butter and spices. Add 1 tbsp water, diced apples and sugar
  2. Stir often and cook for about 6-8 mins until apples are slightly soft
  3. Make the cornstarch slurry by adding water and cornstarch together until no lumps. Drizzle into apple filling
  4. Cook for additional 3-5 minutes to thicken and until it bubble. Set aside to cool

Yogurt Cheesecake
Your favorite pie crust recipe (I use Ina Garten because she is a Food Goddess!)
2 8oz cream cheese
1 3/4 cup whole milk Siggi (I used) or greek yogurt
2/3 c sugar
1 tsp vanilla
2 tsp lemon juice
3 large eggs
  1. Preheat oven to 400F. No need to roll out the pie dough. Just press into a 9" springform pan and up the sides a little. Poke holes with fork. Blind bake pie crust for 15 mins
  2. Reduce oven temp to 325F. In a mixer or large bowel beat cream cheese until light and fluffy. Beat in yogurt, sugar, vanilla and lemon juice
  3. Beat in 1 egg at a time, making sure not to over beat as it can introduce bubbles
  4. Cover springform pan sides with foil and place in larger pan to make a water bath. Pour room temp water into the bath until half way up cheesecake pan
  5. Bake for 50-60 mins until middle is just set. Crack oven door open and cool in oven for 1 hour. Let cool completely at room temp afterwards
  6. Cover with foil and refrigerate for at least 5 hours or overnight to set
  7. Make the top pretty with dried apple slices and pie crust leaves!
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