hungry celebrity

Author: Hungry Celebrity

  • 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

  • Hi

    I love to cook and eat food. Check out my recipes all listed in the table of contents. <3