web analytics

Food Net

  1. Somen noodles with koji marinated pork Recipe


    Ingredients

    • 3 bundels of somen noodles

    • 300 grams of pork

    • 30 grams of koji 糀

    • 1/2 of green bell pepper, sliced

    • 1/2 of red bell pepper, sliced

    • 1 tablespoon of mirin

    • 1 tablespoon of kochijan (korean pepper paste)

    • 1 tablespoon of honey
    • 450 ml of water
    • 75 ml of dashi soy sauce
    • 1/2 tablespoon of oil
    • sesame seeds for garnish

    Directions

    1. Slice pork thinly, rub with koji 糀, marinate (couple of hours or overnight).

    2. Boil water of noodles, cook them about 2-3 minutes. Drain and harden in cold water, wash them well. Place on sieve in bowl with very cold water (with ice cubes).

    3. Heat oil, fry pork unitl done, remove from wok. Then fry bell peppers 2-3 minutes. Return pork into wok.

    4. Mix kochijan, honey and mirin, pour into wok.

    5. Mix water with dashi soy sauce.

    6. Arrange somen in bowls, place fried pork with bell peppers in the center, pour in somen sauce, sprinkle with sesame. Serve.



    Source

  2. Ice Cream Cake Recipe


    Ingredients

    • 1 pound cake, vanilla, chocolate, or swirl

    • 1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened

    • 1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided

    • 3 to 4 tablespoons leftover coffee, divided

    • 1 cup cocoa powder

    Directions

    Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.

    Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.

    Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.



    Source

  3. Make Your Own Shape-able Icepack

    To make your own shape-able ice pack:

    Mix 1 part rubbing alcohol with 3 parts water in a ziploc bag and put in the freezer. (The alcohol will prevent the water from freezing completely.) When it’s frozen, wrap with a towel or cloth of some sort and apply. Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0
    		•