hungry celebrity

Author: Hungry Celebrity

  • Beet, Pomegranate, Orange Salad

    Refreshing and interesting…

    Ingredients: 

    • Cut up beets
    • Pomegranates
    • Mint 
    • Diced carrots 
    • Gorgonzola or feta or goat
    • Cut up oranges 

    Dressing: 

    • 2 tbsp olive oil
    • 1/2 tbsp Dijon mustard
    • 1 tbsp Orange juice
    • Orange zest
    • Cayenne pepper 
    • 1/2 tbsp Honey
    • 1 tbsp Balsamic vinegar 
    • Salt + pepper
    • Onion Salt (Trader Joes Brand)
    • Oregano

  • Gochujang Tomato Cabbage Soup

    This is a recipe I came up with when I had a ton of leftover cabbage and the gochujang was a random additional that really changed the soup for the better.

    Ingredients: 

    • Quarter purple cabbage
    • Quarter green cabbage 
    • 2-3 big tomatoes (cut into pieces of 8)
    • Half a white onion   
    • 3-4 cloves finely chopped garlic 
    • 4-5 cups chicken broth 
    • 2 tbsp chicken bouillon 
    • 1 tsp MSG 
    • 1 tbsp gochujang 
    1. Chop up cabbage into fairly big chunks, cut tomatoes and slice white onion 
    2. In a big pot, cook onions on medium heat with a little olive oil for 2-3 minutes
    3. Add tomatoes into pot, cook for 1-2 minutes
    4. Add garlic and cook for 1-2 min 
    5. Add cabbage and stir everything around, let it cook for about 5 minutes
    6. Add 1 tbsp gochujang and mix 
    7. Add chicken broth, bouillon and MSG and cook on low heat for 1 hour

  • Daikon Soup

    This is something my grandma used to make all the time and it’s a really comforting, light, and easy soup to make during the winter time to keep you warm.

    Ingredients: 

    • 1 Daikon
    • ¼ cup Dashi soup base or 1 dashi pack (I love Kayanoya’s dashi packets) 
    • 1 tbsp mirin 
    • 1 tbsp cooking sake
    • Pinch of MSG 
    1. Cut daikon into 1 inch slices 
    2. Place daikon into a pot with dashi, mirin and cooking sake then add water until daikon is submerged
    3. Turn heat on low and simmer for 1-2 hours.

  • The Perfect Tamagoyaki

    You’re going to need a tamagoyaki pan for this. You could do without but it’s not going to be a perfect rectangle. I got one off of amazon for under $20 and I think it’s really worth getting one because this is such a staple side dish to serve with any sort of Japanese home cooking. I use white soy sauce and dashi for color purposes but if you only have dark soy and dashi that’s okay.

    Ingredients:

    • 3 eggs
    • 1 tbsp white dashi stock
    • 2 tsp sugar
    • 1 tsp mirin
    • Pinch of MSG
    1. Whisk all ingredients together well and strain.
    2. On very low heat, apply cooking oil in an omelette pan or nonstick pan and wipe off excess oil. Add in 1/3 of egg mixture and when halfway cooked, roll forwards.
    3. Reapply oil, add egg mixture, roll, repeat.
    4. Let the omelette rest for a minute so the insides cook.

    TIP: You can add anything in the middle, sometimes I like to do layers of nori, vegetables or meat.

  • Spinach Ohitashi

    Ingredients: 

    • 1 box or bag of spinach 

    Dressing: 

    • 1 tbsp Soy sauce
    • 1 tsp Sesame oil 
    • 1 tsp Rice vinegar 
    • 1 tsp Sugar 
    • Pinch of MSG 
    • Sesame seeds 
    • Gochugaru if you want it to be a little spicy 
    1. Blanch spinach for 30 seconds 
    2. Dump into ice bath and squeeze out remaining water (try to be fast while doing this, the spinach can lose its nutrients if it sits in the ice bath for too long) 
    3. Cut into chunks if needed 
    4. Mix dressing with spinach and store in the fridge for up to 5 days

  • 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.