Kimchi Vegetable Soup With Oysters

Different brands of kimchi, the traditional Korean condiment made with fermented cabbage, usually have different vegetables added to them. The brand used in this recipe includes carrots and peppers, which give the flavor of this easy soup added dimension. When choosing a kimchi, opt for one that is not too sour, so the oysters will not be overpowered. Taste the kimchi to assess its spiciness, and adjust the seasoning for this dish accordingly. 

I love cooking my own Kimchi Vegetable Soup With Oysters at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make oyster soup the way I like it to be and within my budget.

“Select” oysters are what you’ll usually find in the seafood department of grocery stores; the term refers to their size.

Make Ahead: If you plan to make this soup in advance, refrigerate it without the oysters or spinach. Once the soup is reheated, they can be added just before serving.

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Click here for Kimchi Vegetable Soup With Oysters recipe.

INGREDIENTS

7 cups water
1 tablespoon dashi powder (available at Asian markets and at Whole Foods Markets)
1 tablespoon fish sauce
1 tablespoon peeled, finely grated ginger root
1/4 cup oyster sauce
1/4 cup gochujang (Korean spicy chili paste), such as Annie Chun’s
16 ounces medium spicy cabbage kimchi, such as Sunja’s (see headnote)
2 cups (6 ounces) sliced shiitake mushroom caps
4 cups packed baby spinach, coarsely chopped
1 quart shucked select oysters and their liquor (see headnote)
2 scallions, white and light-green parts, chopped (1/2 cup)

DIRECTIONS

Combine the water, dashi powder, fish sauce, ginger, oyster sauce, gochujang, kimchi and mushrooms in a large Dutch oven over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to medium, cover and cook for 20 minutes, stirring occasionally, to let the flavors meld.

(At this point, the soup can be cooled, covered and refrigerated for 1 or 2 days.)

Stir in the spinach and oysters; cook uncovered for about 4 minutes, so the edges of the oysters begin to curl.

Ladle among individual bowls. Garnish with the chopped scallions; serve immediately.

 

Kimchi Vegetable Soup With Oysters
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Steamed Chicken Adobo Buns – Adobong Siopao

Steamed Chicken Adobo Buns – Adobong Siopao

siopaoThe steamed or baked asian bun.  What exactly is it.  Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”.  These names all refer to the same thing.  That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.

Siopao, Bao, Manapua, or whatever you want to call it is a family favorite.  It can be an appetizer, a snack, lunch, dinner, or dessert.  It all depends on what it’s filled with.  It’s the perfect picnic food.  Easy to pack and very easy to eat.  Don’t forget it’s delicious too!

In Hawaii and all over Asia these steamed or baked buns are sold out of food trucks, in restaurants, and even at neighborhood convenience stores like 7Eleven.  Everyone has their own favorite place where they’ll swear make the best buns.  In Hawaii my all time favorite is the Aiea Manapua & Snack Shop, this little hole in the wall joint  that has been serving the most amazing char sui and shoyu chicken manapuas for years.

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But in some places siopao or baos are not so easily found and there fore you may have to make it at home whenever you’ve got a yen for some.  Or sometimes you just want a unique filling that they don’t sell in the stores.  That’s why we have this tried and true Siopao recipe that we use to make homemade steamed buns.  In this recipe I will fill it with another Filipino favorite, chicken adobo.

You can use the my Chicken Adobo recipe just substitute boneless chicken thighs instead of bone in chicken parts.   Or you can fill it with Pork Adobo, it’s the same recipe as the chicken but uses pork butt instead of chicken.  Or you can fill it with your favorite meat or veggies.  Really the recipe for the bun is the same regardless of the filling you choose to use.  Click here for chicken adobo recipe.

So today I’m sharing the recipe for the steamed bun dough.  You can fill it with anything you want.

This post contains affiliate links

Ingredients:

1/4 cup warm water

1 packet active dry yeast

2 tbs. sugar

1 1/2 cup warm water

1/2 cup sugar

4 1/2 – 5 cups flour

3 tbs. oil

1 1/2 tsp. salt

Directions:

Place the 1/4 cup warm water in a small bowl or measuring cup

Add dry yeast packet and 2 tbs. sugar

Do not stir just swish it around so the yeast is wet and the sugar disolves

Set aside for about 10 minutes or until it is frothy

Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour.

Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.

Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.

Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.

Cover with plastic film and leave to rise in a warm place until it doubles in size.

Punch out excess air and divide into about 24 balls.

Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4″ thick.

siopaoPlace a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.

Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.

Be patient because properly risen dough will turn into light and fluffy buns!

When dough is properly risen steam each bun on high heat for 15 – 20 minutes.

Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the


siopao
Chicken Adobo Siopao
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siopao
Chicken Adobo Siopao
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Ingredients
Yeast Starter
Dough
Servings:
Instructions
Yeast Starter
  1. Place the 1/4 cup warm water in a small bowl or measuring cup Add dry yeast packet and 2 tbs. sugar Do not stir just swish it around so the yeast is wet and the sugar disolves Set aside for about 10 minutes or until it is frothy
Dough
  1. Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour. 
  2. Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.
  3. Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.
  4. Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.
  5. Cover with plastic film and leave to rise in a warm place until it doubles in size.
  6. Punch out excess air and divide into about 24 balls.
  7. Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4" thick.
  8. Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
  9. Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
  10. Be patient because properly risen dough will turn into light and fluffy buns!
  11. When dough is properly risen steam each bun on high heat for 15 - 20 minutes.
  12. Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the 
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Oh So Spicy Homemade Salsa Recipe

Oh So Spicy Homemade Salsa Recipe

Spicy homemade salsaI concluded years ago that if you want great salsa you only have two choices.  One, find a family owned Mexican restaurant preferably one south of the border or in  border zones in states like Arizona, California, and Texas.  Or two, make it at home.  Since I live in Hawaii I generally opt for option two as I can’t jet off to Mexico or the border states each time I’ve a yen for salsa.  So I came up with my Spicy Homemade Salsa Recipe.

At our house we like our salsa chunky, tasty, and very spicy.  That’s why those store bought bottles of salsa just don’t make the cut.  I mean the old TV commercial was right who wants to eat salsa mass produced in like Ohio or worse yet China!

spicy homemade salsaMy Spicy Homemade Salsa is perfect.  It uses fresh ingredients and lots of it.  It’s chunky and flavored with lots of fresh cilantro, limes, and of course hot peppers.  The hotter the better!

Now my Spicy Homemade Salsa is just that salsa, meaning it’s saucy.   We use my Spicy Homemade Salsa as a dip, topping, or filling.  Yes a filling!  I love it rolled up in a fresh hot tortilla!

Here’s the recipe, you might think it’s a bit fussy.  But believe me it’s worth the time!  I usually mix up a batch, it makes about 3 small bowls, to serve with dinner.  Any left over salsa will keep in the fridge for about 2-3 days.  I’m not sure because it never lasts more than 3 days at our house, heck we’re lucky to have left overs which is generally gone by the next day!,

Try this salsa on Dion’s Steak Flautas, it makes that delicious dish my grandson Dion makes for us outstanding!

Spicy Homemade Salsa
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Spicy Homemade Salsa
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Ingredients
Servings:
Instructions
  1. Wash Tomatoes and Jalapeno Peppers
  2. Drizzle 1 Tsp olive oil over unpeeled bulb of garlic
  3. Grill all the vegetables until cooked - Tomatoes, Onions, Peppers, and Garlic
  4. Remove the peel from the grilled tomatoes and dice the tomato
  5. Dice the onions and peppers and place in a bowl with the tomatoes. Be sure you add the pepper seeds in the bowl too. (for less spicy salsa remove and discard the seeds or just add the seeds of 3 peppers to the bowl and discard the rest of the seeds)
  6. Slip garlic out of its peel and crush. Add to tomato mixture
  7. Add cilantro and stir everything together
  8. Squeeze lemon juice over the tomato mixture and mix well
  9. Add olive oil and salt to the salsa and mix well
  10. Serve hot or cold
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Round Up of Star Wars Inspired Recipes for Your Event

Round Up of Star Wars Inspired Recipes for Your Event

star wars inspired recipesHear we go again!  Another Star Wars movies was recently released.  Yes Disney’s Han Solo movie is a Star Wars story, meaning it’s not part of any of the Star Wars trilogies.  Instead it’s a stand alone movie designed to enhance or explain the major characters or story lines.  In this case Han Solo’s beginings.  We all wondered about his early years before he joined up with the Rebel Alliance, didn’t we? Regardless if you had the burning desire to learn more about Han or not one thing is certain the new movie has renewed interest on all that is Star Wars.  This means more Star Wars themed parties and events which need of course Star Wars inspired recipes!

So I’ve rounded up some Star Wars inspired recipes for you to try at your next Star Wars movie night or Marathon.  (At our house we have Star Wars Marathons on rainy weekends. )

These Star Wars inspired recipes are super cute and mostly fairly easy to make.  It might just make you the super cool parent of the year when you roll them out at your kid’s Star Wars themed birthday party!

star wars inspired recipesCarbonite Jello

Ok I couldn’t resist so I posted this jello picture I found on Pinterest twice.  After  it is the Han Solo movie and the most memorable thing that ever happened to Mr. Solo, at least in my book, was when he was entombed in carbonite by none other than Darth Vader at the end of episode V The Empire Strikes Back.

I’m sure exactly which site has the recipe for this jello, but do you really need one?  All you need is a box or two of jello and a Han Solo action figure.  Place him at the bottom of the pan and follow the directions on the jello package.  Pour the jello over the man and let it gel!

Personally I’d use green jello simply because I like lime jello.  But we all know carbonite is gray and I don’t think there’s gray jello, maybe you can use blue.  Or if you’re really inspired use Knox unflavored jello, add fruit juice and a few drops of black food coloring, you could possibly end up with gray colored gelatin.  It might work.  But me I’d stick with green lime jello.

star wars inspired recipes

Star Wars Pizza

Another Star Wars inspired recipe that doesn’t really need a recipe.  The picture says it all.  Arrange toppings on a homemade or frozen pizza to make BB8, use a half a pizza crust topped with tomato slices and olives for his head.

Use your imagination and turn pizzas into the Death Star or planets!

If you want to get creative shape the dough into your favorite Star Wars character, Yoda, R2D2, C3pO, Darth Vader, Chewbaca, or whoever.  Remember shape the dough, spread with sauce, sprinkle with cheese, add toppings, and bake.

You can even use refrigerated or frozen pizza dough!

 

 

star wars inspired recipesBB8 Quesadilla

Prefer quesadillas to pizza?  Never fear here’s a recipe from Totally the Bomb for this BB8 Quesadilla using cheese and colored cream cheese.

Click here for the recipe![spacer height=”-20px”]

 

 

 

 

 

star wars inspired recipesStar Wars Rice Krispy Treats

I think everyone loves rice krispy treats.  They’re a great snack and they’re pretty easy to make.

Here’s the recipe from Mom Endeavors![spacer height=”20px” id=”2″]

 

 

 

 

 

 

 

 

star wars inspired recipesstar wars inspired recipesStormtrooper Cupcakes

Here’s the recipe and directions from Yummy Mummy Club! They use food writer pens to make the faces on marshmallows.

If you don’t want to make the cupcakes then just make the marshmallow pops!  It’s made the same way as the cupcake toppers using the food writer pens, just stick them on lollipop sticks instead![spacer height=”-20px”]

 

 

 

star wars inspired recipesPrincess Leia Oreo Truffles

Seriously yummy!

Make these Leia Truffles by The Cookie RookieClick here for the recipe![spacer height=”-20px”]

 

 

 

 

 

Princess Leia Cupcakes

Paintbrushes and Popsicles has an awesome recipe for Leia Cupcakes!

Click here for recipe and directions![spacer height=”-20px”]

 

 

 

 

 

star wars inspired recipesStar Wars Macaroons

This one’s probably the hardest to make if you’re going to make macaroons at home.  I’m not that patient!  But you can use store bought macaroons.  (I get a box of frozen ones from Sam’s Club or Costco, they’re pretty inexpensive).

If you use store bought macaroons then all you need is a steady hand.  Just pipe the colored icings on the macaroons to make R2Dc, the Death Star, or Chewbacca.

 

star wars inspired recipesDeath Star Watermelon

Ok this one takes skill, carving skills that is!

Find yourself a round watermelon and get out the carving knives!

This would make an awesome centerpiece for your dessert table![spacer height=”-20px”]

 

 

 

 

star wars inspired recipesStar Wars Popcorn

Two Sisters Crafting makes this yummy popcorn.  Awesome snack for that Star Wars Movie Marathon!

Click here for the recipe!

 

 

star wars inspired recipesLighsaber Pretzel Rods

No Star Wars themed party or movie night would be complete without lightsabers.

How about these Lightsaber Pretzel rods from Two Sisters Crafting?

Hey they’d make awesome party favors if wrapped in clear treat bags!

Click here for recipe!

Need some Star Wars inspired party stationary and decor?  Contact Savvy Nana Crafts, they’ll design the perfect invitations, favor tags, banners, and signs for your Star Wars themed event!

 

Sun Dried Tomato & Roasted Red Pepper Hummus

Sun Dried Tomato & Roasted Red Pepper Hummus

Sun Dried Tomato & Roasted Red Pepper Hummus
Here’s a new hummus flavor I whipped up for the family.  It goes great with the Beef Shawarma wraps I make.  It’s very easy to make.  You can use a food processor, but I was too lazy to take out my processor so I made it in my Ninja blender, it worked just as well.
I use sun dried tomatoes I buy in the open markets of Venice.  I store them in the freezer and soak them in water for a few hours before using them.  You can use the sun dried tomatoes they sell in jars at the produce section of your local supermarket.  As for the roasted red pepper I just use the ones in a jar I get from the supermarket.
Ingredients:
1/2 cup sun dried tomatoes
1/2 cup roasted red peppers
1 cup chick peas – Garbanzo Beans
1/4 cup olive oil
1 tbls. sesame tahini
1 tbls. minced garlic
1 tsp. sea salt
Juice from 1 lemon
Extra Virgin olive oil (optional)
Directions:
Place tomatoes in blender or food processor – blend until finely chopped
Add red peppers – blend until finely chopped and mixed well
Add chick peas, oil, tahini, garlic, salt – blend until it becomes a soft paste

Add lemon juice – blend  until it’s absorbed

Move to serving bowl or dish.  If desired drizzle with Extra Virgin Olive Oil before serving.

You can use this hummus as a dip or spread.

Sun Dried Tomato & Roasted Red Pepper Hummus
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Servings Prep Time
6 Servings 10 Minutes
Servings Prep Time
6 Servings 10 Minutes
Sun Dried Tomato & Roasted Red Pepper Hummus
Print Recipe
Servings Prep Time
6 Servings 10 Minutes
Servings Prep Time
6 Servings 10 Minutes
Ingredients
Servings: Servings
Instructions
  1. Place tomatoes in blender or food processor - blend until finely chopped
  2. Add red peppers - blend until finely chopped and mixed well
  3. Add chick peas, oil, tahini, garlic, salt - blend until it becomes a soft paste
  4. Add lemon juice - blend until it's absorbed
  5. Move to serving bowl or dish. If desired drizzle with Extra Virgin Olive Oil before serving.
  6. You can use this hummus as a dip or spread.
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Spinach Puffs & Other Appetizer Recipes for Your New Year’s Eve Party

Spinach Puffs & Other Appetizer Recipes for Your New Year’s Eve Party

New Year’s Eve is just days away!  Whether you’re throwing a big bash or just ringing in the New Year with your significant other finger foods are a must have.  After all you shouldn’t start the New Year on an empty stomach!

This year I’m making these yummy Spinach Puffs as well as a few other tidbits to go with our bubbly!  Here are some of my favorite appetizer recipes, maybe you’ll find one or two that tickles your fancy!

Spinach PuffsThese Spinach Puffs are light and delish, your friends and family will love them.  Best of all Spinach Puffs are very easy to make, you can make them ahead of time or whip them up in about a half hour.

You’ll just need 4 main ingredients to whip up a batch of these Spinach Puffs.

You can make them ahead of time and freeze them in ziplock freezer bags until you’re ready to use them.  Just thaw them out to room temperature then pop them in a 400º oven to heat up.

By the way, you can use them for any occasion, you’re not limited to New Year’s Eve!

Spinach Puffs

Makes 24 Spinach Puffs

3 sheets frozen puff pastry – thawed to room temperature

5 oz. bag fresh baby spinach leaves

1 cup finely shredded mozzarella cheese

1 tsp. finely minced garlic

1 tsp. olive oil

Pinch of crushed red pepper (optional)

salt & pepper to taste

cooking spray

Procedure

Heat oil in a medium skillet

Add garlic and sauté about 1 minute or until golden brown

Add spinach leaves and cook until soft and dark green in color – use the spatula to cut spinach leaves into small pieces

Add salt, pepper & crushed red pepper

Cook one more minute

Turn off heat and let cool slightly

Add mozzarella cheese and stir well – cheese may melt

Lightly spray mini muffin pan with cooking spray

Unfold pastry sheets and cut out 3″ circles with a cookie cutter

Place a pastry circle in each muffin cup and gently press in

Divide spinach cheese mixture into each muffin cup

Pinch 2 opposite sides of circle together, then do it to the other 2 sides to form a pocket with the spinach mixture inside

Pre-heat oven to 400º

Bake for 18 minutes or until pastry is golden brown

Remove from oven and serve warm or freeze for later.


If you liked these Spinach Puffs you might want to try these other recipes by Savvy Nana!

spinach puffsCheesy Crescent Bites [spacer height=”20px” id=”2″]

spinach puffsShrimp Scampi Cheese Dip  [spacer height=”20px” id=”2″]

spinach puffsCrunch Mushroom Poppers [spacer height=”20px” id=”2″]

spinach puffsSundried Tomato Puff Pastries [spacer height=”20px” id=”2″]

spinach puffsRoasted Red Pepper Deviled Eggs  [spacer height=”20px” id=”2″]

 


Chocolate of the Month Club

Spinach Puffs
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Servings
24 Puffs
Servings
24 Puffs
Spinach Puffs
Print Recipe
Servings
24 Puffs
Servings
24 Puffs
Ingredients
Servings: Puffs
Instructions
  1. Heat oil in a medium skillet
  2. Add garlic and sauté about 1 minute or until golden brown
  3. Add spinach leaves and cook until soft and dark green in color - use the spatula to cut spinach leaves into small pieces
  4. Add salt, pepper & crushed red pepper Cook one more minute
    spinach puffs
  5. Turn off heat and let cool slightly Add mozzarella cheese and stir well - cheese may melt
  6. Lightly spray mini muffin pan with cooking spray
  7. Unfold pastry sheets and cut out 3" circles with a cookie cutter
  8. Place a pastry circle in each muffin cup and gently press in
    spinach puffs
  9. Divide spinach cheese mixture into each muffin cup
    spinach puffs
  10. Pinch 2 opposite sides of circle together, then do it to the other 2 sides to form a pocket with the spinach mixture inside
    spinach puffs
  11. Pre-heat oven to 400º
  12. Bake for 18 minutes or until pastry is golden brown
  13. Remove from oven and serve warm or freeze for later.
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