hungry celebrity

Author: Hungry Celebrity

  • Ajitsuke Tamago (Ramen Eggs)

    Ingredients: 

    • 4 eggs 
    • ¼ cup soy sauce
    • ¼ cup mirin
    • ¼ cup sake
    • 1 tsp sugar
    1. While eggs boil (boil for 6 ½ min) bring marinade to a boil, whisk, and lower heat for 1 min. Set to the side and let cool completely. 
    2. Add marinade into a plastic bag or container and add eggs. Lasts for up to 1 week. You can add water to the marinade if it’s not enough liquid but the egg won’t be as flavorful.

  • Pickled Carrots

    Ingredients: 

    • 6-7 Carrots (I like the colorful ones)
    • Can add julienned daikon as well

    Brine: 

    • 1 ½ cup boiling water
    • ½ cup sugar 
    • ¾ cup white vinegar 
    • 4 tsp salt 
    • Dash of fish sauce 
    • Pinch of MSG 
    1. Julienne or shave the carrots with a peeler 
    2. Cover carrots in salt and sugar and let it sit for at least 30 min 
    3. Rince carrots with water and squeeze out the water 
    4. Pour brine over carrots and store in fridge for up to 2 months

  • Asian Apple Salad

    This a recipe I thought of randomly when I had a bunch of apples I needed to use up in the fridge. Super simple but so good and refreshing 🙂

    Ingredients: 

    • 1 or ½ honey crisp apple (depends on amount of people you’re serving)
    • Cilantro
    • Sesame seeds
    • Gochujang

    Dressing: 

    • ½ tbsp fish sauce 
    • 1 tbsp ponzu
    • Dash of sesame oil 
    • Pinch of MSG 
    1. Julienne apple and top with cilantro, sesame seeds, and gochujang 
    2. Pour dressing over and mix well

  • Thai Crunch Salad

    I put so many of my friends onto this salad. It’s addicting and so healthy. This is something I love to meal prep for the week because cabbage lasts a long time in the fridge. If I don’t feel like eating this in salad form, I also wrap up the salad in rice paper and create little summer rolls and I use the dressing as a dipping sauce. Sometimes I also add rice noodles and turn this into a full on noodle dish. The dressing is pretty versatile and can be used for many things.

    Ingredients: 

    • Edamame
    • Cole slaw mix (or green + red cabbage – about a quarter each – thinly sliced) 
    • Cilantro 
    • Shredded carrots 
    • Green onion
    • Cucumber (scoop out seeds)
    • Grilled chicken or meat of your choice

    Dressing (in a blender):

    • ¼ cup peanut butter
    • 2 tbsp rice vinegar
    • Juice of one lime
    • 2 tbsp olive oi
    • 1 tbsp sesame oil  
    • 1 tbsp soy sauce
    • 2 tbsp honey
    • 1 tbsp sugar 
    • 2 cloves garlic roughly chopped
    • 1 inch worth of ginger roughly chopped
    • 1 teaspoon salt
    • Chili flakes

  • Bun Bo Nam Bo

    When I lived in France, I would eat Bun Bo Nam Bo at least once a week. One of my good friends from Prague (which, fun fact, has a huge Vietnamese community) put me onto this dish when we were in high school and I’ve been obsessed ever since. I never thought to make it at home until I moved to Miami and couldn’t find a good Vietnamese place near by. After doing some research, I found that this recipe stays pretty true to the traditional version. Hope you enjoy it as much as I do <3

    Ingredients: 

    • Rice noodles
    • Beef or Pork Chops 
    • Cilantro 
    • Fried onions 
    • Cucumber 
    • Lettuce 
    • Bean sprouts 

    Nuoc Cham Ingredients:

    • 2 tbsp sugar 
    • 2 tbsp fish sauce 
    • 1 tbsp vinegar 
    • 10 tbsp water 
    • 1 lime 
    • MSG 
    • Grated garlic (1 clove) 
    • Julienned ginger 
    • Julienned carrots

    Beef or Pork Marinade: 

    • 1 stalk lemongrass – white part only + bruised 
    • Chopped garlic
    • 1 Lime 
    • 1 tbsp oyster sauce 
    • Dash of soy sauce 
    • 2 tbsp Sugar 
    • 2 tbsp fish sauce 
    • Veg oil 
    • MSG
    1. Marinate the pork or beef for up to 1 day (minimum 1 hour) 
    2. Make the Nuoc Cham sauce 
    3. Boil rice noodles and rinse with cold water 
    4. Grill the pork or beef (preferably on a cast iron on medium high heat) 
    5. Arrange noodles, meat and toppings (cilantro, fried onion, cucumber, lettuce, bean sprouts) in a bowl and pour nuoc cham sauce over the entire dish.

  • Pickled Tomatoes

    These pickled tomatoes are inspired by a dish my grandmother used to make when I was a kid. The only main difference between her dish and mine is that she turns the brine into a jello to eat with the tomatoes. Either way, it’s a delicious, gourmet side dish that is super flavorful and will impress any guests you have over for dinner.

    Ingredients: 

    • Round medium sized tomatoes

    Brine Ingredients: 

    • 1 cup rice vinegar
    • ½ cup dashi/fish sauce mixed in water 
    • 4 tbsp sugar 
    • 2 tbsp salt
    • ½ tsp msg 
    1. Cut an x into the bottom of the tomato and blanch for 10-15 seconds
    2. Put tomatoes into an ice bath and peel the skin off 
    3. Pour brine over tomatoes in a container and store in the fridge for up to 1 week 
    4. Garnish with finely diced onion or parsley

  • Pickled Red Onions

    If you don’t have pickled red onions in your fridge, you’re doing it all wrong. It’s so easy to make and goes with so many dishes.

    Ingredients: 

    • 1 red onion

    Brine Ingredients:

    • ½ cup of apple cider vin 
    • 1 cup of water
    • 1 ½ tsp salt 
    • Black peppercorns
    • 1 tbsp Sugar
    1. Pour boiling water over thinly sliced red onions and let it sit for a bout a min or two 
    2. Add brine and store in fridge after cooling for up to 1 month

  • Crunchy Shishito Peppers

    These shishito pepper are beyond addicting. I made this 2 nights in a row and it goes perfectly with a little happy hour/afternoon drink 🙂

    Ingredients: 

    • Sesame oil 
    • Soy Sauce 
    • Garlic (grated)
    • Ginger (grated) 
    • Honey 
    • Lime 
    • MSG 
    • Fried shallots 
    • Peanuts 

    Dressing: 

    • Grated garlic + ginger 
    • Juice of half lime 
    • 1 tbsp of soy sauce 
    • 1 tsp of msg 
    • 1 tsp of honey 
    1. Toss the shishito peppers in sesame oil and salt 
    2. Air fry for 6 to 7 min at 390F
    3. Toss in dressing 
    4. Top with chopped peanuts , fried shallots, gochugaru

  • Cilbir (Turkish Eggs)

    This is my favorite breakfast to make when I want to impress someone. Simple yet refined and delicious. Once you try it, you’ll find yourself making it again and again.

    Ingredients: 

    • Eggs
    • Toast 

    Yogurt Sauce Ingredients: 

    • Greek Yogurt (1-2 cups depending on how many people you’re serving)
    • Grated Garlic (1 clove) 
    • Chopped Parsley
    • Salt 

    Butter Sauce Ingredients: 

    • Butter
    • Paprika 
    • Chilli powder
    • Cumin
    • Chilli flakes 
    • Adobo flakes
    1. Poach eggs 
    2. Mix ingredients for yogurt sauce
    3. Melt butter on low heat onto a pan, once bubbling and brown add the spices
    4. Serve the poached eggs on a bed of yogurt sauce and top with the butter sauce
    5. Garnish with parsley and serve with toast

  • Kimchi Jjigae

    This is my go to comfort meal and it’s so easy to make. I found out about kimchi jjigae when I asked my grandma what her favorite Korean dish is and we ordered it for dinner and my life changed…This recipe is based off of maangchis (icon) recipe but I add MSG and I make my broth in a very low budget-no time wasted way. It’s such an approachable dish and as long as kimchi is always in your fridge and you have a few pantry staples like gochugaru and gochujang, you could make this in 40 min. Easy peasy. My favorite protein to add to this is pork (bacon or pork belly). My grandmother prefers haemul sundubu-jjigae which is basically the same thing but with clams. I love both, just depends on the mood. I would love to try to make this with cod and add some fish cakes as well, going to try that soon and let you know how it is 🙂 

    All into one pot: 

    • Half an onion (sliced) 
    • 1-2 stalks of green onion cut into 1 inch pieces 
    • Kimchi (older the better, add the brine as well) 
    • Any kind of meat you want (pork belly or bacon preferably) 
    • Chopped Garlic (1-2 cloves) 
    • 2 cups water mixed with 1 tbsp fish sauce and 1 tsp dashi 
    • 1 tbsp of sugar 
    • 1 1/2 tbsp of gochugaru 
    • 1 tbsp of gochujang 
    • 1 tsp MSG
    1. Cover the pot and turn on the heat on medium low and let it cook for 20 min 
    2. After 20 min, mix everything and add sliced tofu
    3. Cover and cook for another 10 min 
    4. Serve with Rice