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Recipes
Hotteok
By cookism
We first tried hotteok last year in Hongdae
- For filling:
- 1/4 cup glutinous rice flour
- 11/2 plain flour
- 1 tbsp corn starch
- 1/2 tsp salt
- 1 cup milk, lukewarm
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 tbsp vegetable oil + more for frying
- 1/2 cup dark brown sugar
- 1 tsp cinnamon
- 1/4 cup peanuts or walnuts, chopped
Crème Vichyssoise
By cookism
For the uninitiated, drinking cold soup might prove to be a culture shock
- For the soup:
- 400 g leeks, white parts only, thinly sliced (about 2 to 3 leeks)
- 150 g onion, peeled and finely chopped (about 1 large onion)
- 150 g potato, peeled and chopped (about 1 potato)
- 350 ml chicken stock
- 350 ml water
- 25 g butter
- 150 ml whipping cream
- Salt, to taste
- Toppings and garnish for hot soup:
- 12 scallops
- 4 tbsp caviar
- A sprig of dill, for garnish
- Croutons, to serve
- OR
- 4 poached eggs for cold soup
Wagyu Filet Mignon with Shallot & Red Wine Sauce
By cookism
Ever had a piece of steak in a restaurant so good it makes you mop up every last morsel? The truth is, cooking the ...
- For red wine sauce:
- Two 150g Wagyu Filet Mignon
- Mesclun Salad, washed
- Salt & black pepper, to taste
- 1 to 2 tsp vegetable oil
- Drizzle olive oil
- 2 shallots, finely chopped
- 1/2 cup red wine
- 1 cup beef stock
- Salt & black pepper, to taste
- 40 g cold, unsalted butter
Katsu Curry
By cookism
Like most Japanese dishes, the katsu curry—the perennial staple of Japanese curry with tonkotsu—is big on flavo...
- For tonkatsu:
- 4 pork loins, 200g each
- Salt and black pepper
- 1/2 cup plain flour
- 1 egg, beaten
- 1 cup panko
- Vegetable oil, for frying
- For Japanese curry:
- 1 large onion, thinly sliced
- 200 g pork belly, thinly sliced and cut into chunks (those used in Shabu Shabu)
- 1 large carrot, cut into bite-sized chunks
- 250 g potato, cut into bite-sized chunks
- 115 g Japanese curry roux, cut into small pieces
- 1 tbsp vegetable oil
- 4 cups cooked Japanese short-grain rice
Spam Fries & Kale Chips with Bloody Mary Dip
By cookism
To be honest, we were slightly skeptical about how spam fries would turn out
- For Spam fries:
- 1 can Spam Lite, cut into 1/2″ strips
- Vegetable oil for frying
- For kale chips:
- 1/2 branch kale
- 2 tbsp olive oil
- Salt & black pepper, to taste
- Pinch cayenne pepper (optional)
- For Bloody Mary dip:
- 1/4 cup ketchup
- 1 tsp horseradish cream
- Dash Worcestershire sauce
- Dash lemon juice
- Dash Tabasco sauce
- 11/2 tsp Vodka
- Pinch salt & black pepper
Chocolate Sorbet
By cookism
Like the eternal cosmic struggle between good and evil, the battle between chocolate zealots and vanilla devotees r...
- 555 ml of Water (375ml + 180ml)
- 200 g of Sugar
- 75 g of Cocoa Powder
- Pinch of Salt
- 170 g of Dark Chocolate (preferably one with 70% or more cocoa solids)
- 1/2 tsp of Vanilla Bean Paste
Buttermilk Biscuits
By cookism
One of the good things to come out of the American South are buttermilk biscuits
- 250 g of Plain Flour
- 1 tsp of Baking Powder
- 1/2 tsp of Baking Soda
- 1/2 tsp of Salt
- 100 g of Butter (Softened)
- 100 ml of Buttermilk, plus extra for brushing
- 1 tbsp of Honey
Trout in a Parcel with Lemon, Fennel & Crème Fraîche
By cookism
A rainbow trout is a thing of beauty: bluish-green torpedo body adorned with dazzling scales that catch the sun’s...
- 300 g of Baby Potatoes (washed and scrubbed)
- 4 tbsp of Extra Virgin Olive Oil
- Zest of 1 Lemon (finely grated)
- 1 tsp of Salt (to taste)
- Black Pepper (to taste)
- 2 Whole Trout (cleaned and gutted with bones left in them)
- 1 Fennel Bulb (trimmed and chopped into slices)
- 4 Heaped tbsp of Crème Fraîche
- Lemon Wedges
Irish Soda Bread
By cookism
This recipe from the Emerald Isle gives a fresh, no-fuss soda bread that is crusty on the outside, warm and moist o...
- 140 g of Wholemeal Flour
- 200 g of Plain Flour + extra for dusting
- 1/2 tsp of Salt
- 1 tsp of Bicarbonate of Soda
- 30 g of Melted Butter
- 280 ml to 300ml of Buttermilk
Basic Bread
By cookism
Simplicity is beauty for us
- 1 cup room temperature water
- 1 tsp instant yeast
- 1 tsp salt
- 2 cups bread flour
- cornmeal for dusting