26
Oct 11

Zero-Carb Zucchini Pizza!

I knew that would get your attention. Yup! It’s zero-carb, and you can make this totally fat-free! I saw a friend’s photo post on Facebook a while back, but I forgot all about it until recently. I’m into anything guilt-free, especially when it’s yummy and guilt-free! Thanks for the inspiration, Sonia!

Zucchini Pizza

Ingredients:

  • zucchini
  • tomato or pizza sauce
  • olive oil
  • fat-free shredded mozzarella
  • mushrooms (or any toppings of your choice)
  • salt and pepper

Directions:

Slice zucchini diagonally into 1/2 inch thick slices. Place them on a baking sheet. Top zucchini slices with olive oil, pizza sauce, salt, pepper, shredded mozzarella, mushrooms (or any toppings of your choice), and more mozzarella. Broil for 7-10 minutes. ‘Tis all, folks!

You can slice the zucchini diagonally for more surface area. Or you can slice them into rounds for pizza bites. I sliced diagonally for less work.

Arrange the slices on a baking sheet.

Time to start topping. Tomato sauce, pizza sauce, spaghetti sauce…whatever you got will do.

I realized I forgot the olive oil (shame on me), so that came after the sauce. Then sprinkle with salt and pepper.

Hubby did the honors of cheesing it up.

You can use any toppings that you fancy. I used mushrooms. I had some in the fridge, and they’re yummy.

Top with more mozzarella, because the cheesier the better. Pretty, aren’t they?

Broil for 7-10 minutes, depending on how cooked you want your zucchini. I honestly don’t remember how long we broiled them for. I was too hungry to care.

It was so delicious, and it’s totally skinny. I think I found my new love.

Go ahead, try it now!

Zero-Carb Zucchini Pizza!

Ingredients

◦ zucchini
◦ tomato or pizza sauce
◦ olive oil
◦ fat-free shredded mozzarella
◦ mushrooms (or any toppings of your choice)
◦ salt and pepper

Instructions

Slice zucchini diagonally into 1/2 inch thick slices. Place them on a baking sheet. Top zucchini slices with olive oil, pizza sauce, salt, pepper, shredded mozzarella, mushrooms (or any toppings of your choice), and more mozzarella. Broil for 7-10 minutes. ‘Tis all, folks!
http://cynthiakim.com/2011/10/26/zero-carb-zucchini-pizza/


14
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

So where did I leave off in Part 1? That’s right. Hubby finished deep frying the 40 wings. Believe me…I would have been just as happy to eat them like that, but then it wouldn’t be Korean Sweet & Crispy Chicken Wings. They would just be Crispy Chicken Wings. Not that there’s anything wrong with that!

While these wings rest, it’s sauce time!

Slice about 1 cup of ginger, while you wait to get 1 cup of water boiling. This is a must. Do not leave the ginger out.

Add the ginger slices, 2 tbsp of soy sauce, 1 cup of brown sugar, and ¼ cup of vinegar to the boiling water. Then boil it over medium heat. It’s starting to smell good already!

After  5 minutes, add 1 cup of mool yeot (corn syrup). Then the tedious part: boil it for another 30 minutes or more over medium heat. It seemed like an eternity for me, but finally it started to thicken. Finally!

While I waited for the sauce to thicken, I got the other ingredients ready, because I like to plan ahead. Not really, but I just get really scatterbrained in the kitchen. So every bit of preparing helps. Other ingredients: roasted sesame seeds, dried red peppers, dried and crushed red chili peppers, and peanuts.

I had to transfer the sauce to a big pot to mix in the chicken wings, so plan accordingly. Perhaps use a big pot to begin with?

Toss in the wings…

Then the other ingredients, and mix, mix, mix! After mixing, turn off the heat.

Let them cool on a baking sheet (or anything, really) in one layer so that they don’t stick to one another.

Oh, and these extra goodies are so money! They’re practically a dessert! I let them cool in the pot and threw them on top of the chicken later…with my hands! Sneaking some into my mouth, of course.

Ready to go to the potluck! It was very much appreciated. Success!

Wait!

Remember the Korean Pickled Radish I made recently? How perfect is this combo??? Too bad, I ate all of the radish before I made the chicken. I wouldn’t have had enough for the potluck anyways. Oh well, next time!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/14/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-2/


13
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

I made this a couple of weeks ago for our church Married Couples Fellowship potluck. I didn’t post it sooner though, because I was too lazy (lots of photos). So I found a solution to my laziness and decided to make it a two-part post. If you haven’t noticed, “Daily Dose” hasn’t been very daily lately, because I’ve been busy working on applications and what have you. OK, so I guess I haven’t been lazy. I’ve been busy.

So like I was saying, I made this for a potluck for about 20 people plus some half-people (kids). I was nervous, because it was my first time making this, and I didn’t want to screw it up for a potluck. Or else, I would have had to make a trip to the Korean market and pick up some ready-made food. It was an Asian-themed potluck. To my surprise, it turned out to be a hit at the potluck. I think. Either that, or everyone was being really nice.

And as usual, Maangchi never fails. Here is her recipe.

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings)

Ingredients:

  • 40 pieces of chicken wings
  • 2 tsp salt
  • 1/2 cup flour
  • 1/2 cup starch powder
  • 2 eggs
  • 1 tsp ground pepper
  • vegetable oil
  • 1 cup sliced ginger
  • 2 tbsp soy sauce
  • 1 cup brown sugar
  • 1 cup corn syrup (mool yeot)
  • 1/4 cup vinegar
  • 1 cup peanuts (or any kind of nuts)
  • 1/2 cup roasted sesame seeds
  • dried red chili pepper or dried and crushed red hot chili peppers
Directions:
  1. Bread and deep fry: Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
  2. Transfer the chicken into a big bowl.
  3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
  5. Sauce for coating: Prepare a big wok or pan.
  6. Place 1 cup of water in the wok, and heat it up.
  7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
  8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
  9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
  10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
  11. Mix it up: Reheat the sauce.
  12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!

Tip: Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.

For vegetarians: Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.

  1. Place plastic wrap on your cutting board.
  2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
  3. Cut it into bite size pieces, and enjoy!

I bought two packages of about 20 wings each. Rinse them in cold water and drain. So bare and naked.

Transfer the wings into a large mixing bowl and add the breading ingredients: salt, pepper, flour, starch powder (I used corn starch), and 2 eggs.

Go ahead. Don’t be afraid. Mix them by hand. I always use disposable gloves for stuff like this. No need to scrub your hands after.

Get the vegetable oil all hot and ready to go.

***Note: All of the deep frying was done by my hubby. Thank you.***

He wanted a little shout-out.

There he goes, frying away! He doesn’t trust me to handle things like this. I mean, he worries that I’ll burn myself.

Fried once…

Fried twice…

Look how beautifully crispy they look!

We had wings laying around everywhere!

And here we have the twice deep fried 40 wings (minus a couple). They were yummy enough to eat as-is! As-was?

But you’ll have to wait until tomorrow to see the rest! Trust me! It’s worth it!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/13/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-1/


11
Oct 11

Lemon, Basil, and Shrimp Pasta

I kid you not…I made this in the middle of the night, photos and all. I hadn’t had much of a dinner, and I started getting really hungry while watching TV late at night. Thank goodness for TIVO. After searching for snacks to munch on, I saw all these ingredients and saw a post opportunity. This is a healthier version of many similar recipes. In other words, no butter. :( It was bad enough I was eating carbs in the middle of the night.

Lemon, Basil, and Shrimp Pasta

Ingredients:

  • pasta (penne, angel hair, fusilli, farfalle, shells, linguine, whatever you got)
  • raw shrimp (thawed or frozen)
  • lemon (zest and juice)
  • garlic
  • basil
  • capers
  • extra virgin olive oil
  • salt and pepper
  • grated parmesan
Directions:

Cook pasta in boiling water for about 9 minutes or until al dente. For the lazy method, add shrimp for the last 30 seconds for thawed shrimp or longer for frozen. Shrimp will turn pink and opaque immediately. Drain and set aside. In the same pot (for less clean up), drizzle olive oil and cook garlic until slightly browned and fragrant. Add lemon zest and juice, salt, and pepper. After heating, add pasta and shrimp back into the pot, and toss to mix thoroughly. Plate and add roughly chopped basil, capers, and grated parmesan. So simple.

Lemon, Basil, and Shrimp Pasta

Ingredients

◦ pasta (penne, angel hair, fusilli, farfalle, shells, linguine, whatever you got)
◦ raw shrimp (thawed or frozen)
◦ lemon (zest and juice)
◦ garlic
◦ basil
◦ capers
◦ extra virgin olive oil
◦ salt and pepper
◦ grated parmesan

Instructions

Cook pasta in boiling water for about 9 minutes or until al dente. For the lazy method, add shrimp for the last 30 seconds for thawed shrimp or longer for frozen. Shrimp will turn pink and opaque immediately. Drain and set aside. In the same pot (for less clean up), drizzle olive oil and cook garlic until slightly browned and fragrant. Add lemon zest and juice, salt, and pepper. After heating, add pasta and shrimp back into the pot, and toss to mix thoroughly. Plate and add roughly chopped basil, capers, and grated parmesan. So simple.
http://cynthiakim.com/2011/10/11/lemon-basil-and-shrimp-pasta/


06
Oct 11

Korean Pickled Jalapeños

I remember loving this side dish since I was little. It’s called go-choo jang-ajji. It’s the perfect combination of sour, sweet, and salty that complements any meal. I eat it with just about everything…honestly. My mouth is watering just looking at it!

Korean Pickled Jalapeños

Ingredients:

  • jalapeños
  • white vinegar
  • soy sauce
  • sugar

Directions:

  1. Fill a jar with sliced jalapeños.
  2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
  3. Let it sit at room temperature for a day and 1-2 days in the refrigerator…if you can’t resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!

That’s it!

Korean Pickled Jalapeños

Ingredients

◦ jalapeños
◦ white vinegar
◦ soy sauce
◦ sugar

Instructions

1. Fill a jar with sliced jalapeños.
2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
3. Let it sit at room temperature for a day and 1-2 days in the refrigerator...if you can't resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!
http://cynthiakim.com/2011/10/06/korean-pickled-jalapenos/


04
Oct 11

Korean Pickled Radish

I’ve been dying to try Korean-style fried chicken at home! But I know I wouldn’t be 100% satisfied no matter how good the chicken turned out, if I didn’t have the moo (radish) to complement it. You see, I always need my extras…all the sides, condiments, whatever. Fried chicken without the pickled radish is like pizza without toppings. My hubby would be fine with that. But not me.

Korean Pickled Radish

Ingredients:

  • Korean radish (moo)
  • vinegar
  • white sugar
  • water

Directions:

  1. Peel moo and chop up into 1/2 to 1 inch cubes.
  2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
  3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
  4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
  5. Enjoy with fried chicken or with anything else as a side!

Here is my 5 pound moo in all its glory. The best part about it was that it was under $1!

Cut the ends off…

Then peel…

Then cut into 1/2 to 1 inch thick slices…

And finally into cubes. And you can go ahead and clean up your knife and cutting board. I always clean as I go. It’s an OCD tendency of mine.

In a mixing bowl, mix a 1:1:1 ratio of vinegar, white sugar, and water. I almost never use white sugar, but I have it just in case. You don’t want brown pickled radish…weird. Also, I used about 2/3 cup of each for my 5 pound moo.

Put the moo cubes into the mixture and mix them around.

Transfer the moo and juice to a container.

And make sure that all of the moo is submerged in the liquid. If you need more liquid, just remember 1:1:1.

Just let it sit on your kitchen counter for a full day and then in the refrigerator for another day or two.

Then it’s ready to go! The sweet and sour crunch of this side is the best. I prefer it over cole slaw with my fried chicken. But maybe that’s just the Korean in me.

What about you? What do you prefer?

Korean Pickled Radish

Ingredients

◦ Korean radish (moo)
◦ vinegar
◦ white sugar
◦ water

Instructions

1. Peel moo and chop up into 1/2 to 1 inch cubes.
2. Mix 1:1:1 ratio of vinegar, white sugar, and water in a mixing bowl until sugar dissolves.
3. Mix moo into the mixture, and transfer to a container, making sure all of the moo is submerged.
4. Let it sit in room temperature for one day, and place in refrigerator for another 1 to 2 days.
5. Enjoy with fried chicken or with anything else as a side!
http://cynthiakim.com/2011/10/04/korean-pickled-radish/