.: evil jungle prince :.

It's been far too long since I last made a batch of kimchi. If I go too long without eating kimchi, I begin to feel progressively more desperate for it. Am I the only person who feels this way? Can one have an addiction to kimchi?

1. To make kimchi, start with a nice napa cabbage. From the top, cut it with a knife a third of the way down. Then firmly hold the sides of the cabbage and tear the remainder in two.

2. Fill a bowl full of cold water and toss in a handful of sea salt. (Table salt won't work.) Mix the sea salt in and make brine. Make sure your hands are squeeky clean. Now submerge the cabbage portions, using a place to hold them completely under water. Allow to soak in the brine over night, at least 12 hours.

3. Rinse the portions under cold water twice. Remove any loose exterior leaves. Now create the seasoning by mixing: 1 bunch of green onions (sliced to about 2-3 inches), 1/3 cup crushed garlic, 1/4 cup crushed ginger, 1/4 cup red chili flakes, 1/4 cup red chili powder. Add fish sauce until the mixture is paste consistency.

4. Use your hands to rub the paste in between all the leaves. Fold over the larger leaves so that the seasoning remains inside the cabbage heads. Place into a very clean ceramic cannister with a tight lid, sprinking a little bit of sea salt or an additional amount of fish sauce over the tops. Replace the lid and store in a refrigerator for 2-3 weeks while the flavors mature. If anybody complains about the smell, tell them that the air is very fresh in the backyard.

Posted by Evil Jungle Prince at 07:37 AM | Permalink | Comments (6)

Hi, everyone! Some bolshoy appy-polly-loggies to you for the delay in posting these days, but with temperatures in the 110-120F range daily, even a heat-lover like me has had his energy zapped. But fret not, I'm still here and ready to do more tinkering the chemistry lab which is my kitchen.

Last night's dinner was an experimental use of available ingredients, which to my delight combined to form a super-yummy meal. With some leftover pumpkin seeds, fresh limes, a rather large Thai basil plant in my garden, garlic, and some good Greek olive oil, I came up with a Thai basil and roasted pumpkin seed pesto sauce which I used to season a freshly cooked batch of linguini noodles. This experiment far exceeded my expectations and will surely be prepared again in this household. So in the name of future replication, here's the recipe I used...

1. First I dry-roasted 3-4 tablespoons of pumpkin seeds in a pan until they became fragrant and began to pop. These were then placed into the food processor. Note: use the green pumpkin seeds known as pepitas, not the white ones.

2. To the food processor, I also added the following: 2-3 cloves fresh garlic, 1 tsp fresh lime juice, 1 cup fresh Thai basil leaves, 1 tsp honey, 2 small tsp salt, and about 8-10 heaping tsp of olive oil. (As always, I used Greek olive oil which is the only good olive oil in this world.) This mixture was pulsed until the mixture was semi-liquid but still a little coarse. (See photo above.)

3. Finally, I boiled the linguini until it was al dente, rinsed it with cold water. I then placed the pot on a low flame and combined the pesto with the linguini until mixed and slightly heated.

I served my Thai basil and pumpkin seed pesto linguini with grilled zucchini slices, which were pan fried on a grill pan with a very small amount of oil and salt only. Before serving, I also squeezed a little fresh lime juice on the slices as well as the pasta. I served the dish in a naengmyun bowl and cut the zucchini into slices, in the style of a Korean dish. I added the fresh tomato and basil for a splash of color.

Posted by Evil Jungle Prince at 08:27 AM | Permalink | Comments (8)

This dish started out as a recipe for spicy longbeans, but as longbeans are in short supply here in the desert I thought I would try it out using French beans instead. I was so happy with the result that I thought I'd go ahead and post the recipe. I have, by the way, tried replacing American green beans for longbeans in the past with rather disastrous results -- the American green beans refused to soften leaving me with an all-too-crispy stir fry. French beans, on the hand, cooked down to just the right texture -- perhaps just 1/2 notch below al dente. And the taste? So wonderful. I ended up eating these with rice alone and making a nice meal of it.

1. First, I prepared by ingredients in advance. (Stir-frying is a quick process so there's no time to rest and prepare ingredients.)

1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1 dried chili broken into pieces, and curry leaves (optional)

1 tsp ginger (minced) and 1 tsp garlic (minced)

longbeans or French beans, 3 chopped, dried chillies

1/2 cup coconut milk, 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp black pepper, 1/2 tsp chili powder, 1/2 stock cube

2. Next I heated peanut oil and fried the 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1 dried chili broken into pieces, and curry leaves (optional).

3. Once the oil was fragrant, I then briefly added the 1 tsp ginger (minced) and 1 tsp garlic (minced).

4. Once the ginger and garlic had infused the oil, I added the French beans and 3 chopped, dried chillies. These were stir fried for about 5 mins.

5. Finally, I added 1/2 cup coconut milk, 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp black pepper, 1/2 tsp chili powder, and 1/2 stock cube. (This can be any kind of stock -- fish, vegetable, etc.) The beans were stir fried in the seasoned coconut milk for another 5 mins, until nearly all the seasoning had evaporated.

The original recipe called for garnishing the beans with cilantro, which I was hesitant to do because it sounded strange, but I must admit the zesty freshness of the cilantro did add something to the salty, pungent tastes. This tasted great and was a big success. In my mouth, at least. ;-)

Posted by Evil Jungle Prince at 01:58 PM | Permalink | Comments (10)

This simple but robust side-dish is called 감자조림, or gamja jorim. For lack of a better way to describe my style of preparation, I think I will call these Honolulu style gamja jorim. As opposed to the more typical cubed or finger shaped slices, I've imitated one of my favorite restaurants and used whole baby potatoes. These happy potatoes are simmered in Korean seasonings until just the right consistency is reached -- they're then placed into the refrigerator and served cold as a banchan. These are just packed with flavor and I really love them.

1. First peel a group of baby potatoes and placed them into a pot. Pour soy sauce into the pot until it just covers the base of the pot. Now fill the pot with water so that the tips of the potatoes peek just above the water line.

2. Add the following to the pot: 3-4 cloves garlic (crushed or grated), 1 knob of ginger (sliced or grated), 1 heaping tsp chili powder, 1 tsp sesame oil, 1.5 tsp sugar, 1 piece of laver, and a couple of dried anchovies (optional).

3. Simmer the mixture until the seasoning becomes thick. At this point, there should be very little seasoning left, leaving only the potatoes. Remove the potatoes one by one carefully and place them into a covered bowl. Place into the refrigerator until chilled. Before serving, sprinkle on a little sesame oil and some roasted sesame seeds.

The smell of this dish is heavenly when it begins to simmer, filling the house with those distinctive, savory Korean smells. Don't be tempted to eat this warm, however, as the taste and consistency will be disappointed as compared to eating them chilled. By then the potatoes have firmed up again slightly and the flavors have had a chance to really meld together. Enjoy!

P.S. It appears my gamja jorim have achieved fame. A photo of a previous prepation appears on this page, together with some other dishes I prepared. And here are some more of my dishes. Now that's a compliment!

Posted by Evil Jungle Prince at 10:48 AM | Permalink | Comments (7)

I've already posted this recipe, but I couldn't help but post photos of last night's ayam kleo (fragrant coconut chicken) dinner. Could there be a dish with a more gorgeous color? I doubt it.

Posted by Evil Jungle Prince at 08:22 AM | Permalink | Comments (1)

This is must be one of my all time favorites, and I'll never forget the time I experimentally sampled some in Kailua-Kona on the Big Island of Hawaii. I'd never tried anything liked it and I could hardly believe the crunchy, vegetable-like papaya was really papaya. And added to this delightful crunch was that classic, savory Southeast Asian combination of garlic, fish sauce, salt, chili peppers, and lime juice. Awesome.

If you can can get your hands on a green papaya, you can easily prepare it too. If you have a Filipino or Thai grocery nearby, they are sure to have them. (Actually I can hardly believe that I have access to them myself -- who knows where they are trucked in from?) And if you're interested in making this dish into a full meal, just add some chilled shrimp and peanuts on top. This dish is called som tum in Thai, and tam som in Laotion.

1. To begin, cut the green papaya in two and scrape out the seeds with a spoon. Next you will need to shred the papaya, using a shredding tool which can also be purchased at a Filipino market. (The tool I use has a coconut shredder on one end and a papaya shredder on the other end. The middle handle is made of wood.) Set aside.

2. Next pound the following in a mortar: 2 cloves garlic, 4-5 sliced hot chillies, and 1 diced tomato. Add one at a time and crush, adding the next ingredient when done.

3. To this mixture, now add 1 tsp fish sauce, 1 tsp sugar, and 2 tsp lime juice.

4. Finally, mix the seasonings with the green papaya, adding more lime juice to taste. Tip: don't add too much fish sauce or you will discolor the salad -- use some sea salt instead if it's not salty enough.

Enjoy! This dish comes from the area north of Thailand, which is why it only occasionally makes it onto Thai restaurant menus. However, don't hesitate to ask your local Thai restaurant if they have a secret stash of som tum in the back. Doing so has frequently rewarded me in the past!

Posted by Evil Jungle Prince at 05:32 PM | Permalink | Comments (9)

I had some extra plantains and a fresh coconut lazily hanging around the kitchen yesterday, so I decided to make urap pisang (steamed plantains with fresh coconut) last night for dessert.

1. First I steamed two plantains in their skins, rinsing them first. They were allowed to steam for 15 mins and then cooled off for a bit.

2. Meanwhile, I scraped out meat from a coconut.

3. Finally, I combined 2 tsp sugar and 1/4 tsp salt with the fresh coconut and then rolled cut plantain pieces in the mixture.

What an interesting taste! The plantains were surprisingly tangy and had more of a starchy taste and texture than the average banana. The result was a cross between a savory dish and a sweet dish. Very different.

Posted by Evil Jungle Prince at 09:40 AM | Permalink | Comments (3)

Sometimes I get mad cravings for very basic things. Good, crispy, bakery-quality bread is not something I can obtain where I live. The sad fact is, outside of large cities at least, my fellow Yanks settle for extremely low quality breads -- breads normally pumped full of chemicals that make them soft and mushy so that they'll have a longer shelf life. But I've decided to stop lamenting this fact and recently took the law into my own hands by making the crispy-crusted, oven-fresh bread I've been fantasizing about. The recipe I've used for this has turned out so well that I'm only left wondering why I didn't start baking my own bread sooner?

This recipe is for a Greek-style bread, but it doesn't contain any exotic ingredients so don't let the name fool you. It's a basic, easy to make bread which comes out smelling just beautifully. The crust is crispy and the interior is fluffy soft.

1. First prepare the starter yeast by mixing 1/2 cup warm water, 1 1/2 cakes yeast (or 2 1/2 tsp dry yeast), 2 tsp sugar, 2 tsp salt, and a dash of flour. Allow this to rise for 15 mins. Preheat the oven to 350F (330F for convection).

2. Next, mix 2 1/2 cups flour with the starter yeast, 1 tsp olive oil, and an additional 1/2 cup warm water. Mix thoroughly and then allow to rise until the size doubles. (Use the bread-hook with your electric mixer as opposed to the paddle.) You can keep the bread in the mixing bowl -- just be sure to cover it with a damp cloth.

3. Briefly mix the dough again and form into a loaf, using a little flour so it doesn't stick to your hands. You can either place it on an oiled baking sheet or place it into an oiled baking pan so that it maintains its shape. Bake for 20-30 mins if using a baking pan or 8-10 mins if using a baking sheet, until the exterior forms a crispy crust.

Posted by Evil Jungle Prince at 03:34 PM | Permalink | Comments (2)

I felt like making something different and sweet tonight, so I put together some bai damnerb gruop khano (Cambodian grilled coconut rice with jackfruit in a banana leaf).

1. I started out by cooking two cups of sweet rice and scraping out half a coconut.

2. Next I cut jackfruit into pieces.

3. When the rice was done, I combined 1/2 cup coconut milk with 1/2 tsp salt and 2 tsp sugar. I added this to the rice and then allowed the rice to sit for 30 mins. When ready, I cut some banana leaves to size and began filling them with the rice, fresh coconut, and jackfruit. I used toothpicks to secure the ends.

4. Next I placed the stuffed banana leaves on a very hot grill and allowed them to grill until slightly burnt on each side.

Yummy!

Posted by Evil Jungle Prince at 06:46 PM | Permalink | Comments (0)

Today I get to post in a new good category -- Laos! When I stumbled on this simple recipe for Lao hot-and-sour mushroom and tomato soup, my mouth immediately began to water. For such a basic dish, it managed to pack in many of my favorite flavors: lemongrass, kaffir lime, galangal, chili, and coriander. No doubt about it: this is a Southeast Asian soup if there ever was one. The original recipe does not call for tofu, but by adding a few tofu cubes I was able to make this into a meal.

1. First I brought half a pot of water to a boil and added a vegetable stock cube. I then began adding the fresh ingredients: 1 stalk of lemongrass cut into large pieces (lightly crushed to release the oils), 3 kaffir lime leaves, 1 knob of galangal thinly sliced, 2-3 sliced mushrooms, 5-6 sliced chili peppers (both green and red). I then added soy sauce and salt to taste.

2. After simmering the soup for a few minutes to combine the flavors, I turned off the heat and added 2 freshly sliced tomatoes and a few cubes of tofu. Once they were warm, I laddled out the soup into individual bowls and added fresh lime juice and coriander to taste.

Served with freshly cooked rice, this made for a light, fresh, zesty meal.

Posted by Evil Jungle Prince at 08:35 AM | Permalink | Comments (2)

"Fressshhh breaaadddd." These are the Homer Simpson-type thoughts that run through my head when I smell fresh bread baking in the oven. Can there be a smell any more heavenly? Yesterday I experimented with a new bread, Armenian sweet bread. I was drawn to the recipe because of its use of mahlep (Μαχλέπι), or ground cherry pits utilized as a spice. I'd never used this ingredient before and was anxious to give it a try.

As a "little pinch of this, little pinch of that" type person with a great disdain for a scientific approach to food preparation (or anything, really), baking presents special challenges as it's so much more a regimented endeavor than other types of cooking. Exact measurements and great attention to detail become necessary, which is a difficult process for somebody who enjoys varying and experimenting according to taste and mood. Such a scientific approach to food gives me a headache. Bread and pastry chefs surely must be left-brained people.

But yesterday I decided to show some discipline and attempt this recipe just as it was written. I'm so glad I did. This bread was absolutely delicious with its faintly perfumed notes of cherry, orange, and honey. Actually, it was one of the most interesting breads I've tasted and I'll certainly be making this again and again.

1. First I placed 1/4 cup of warm water into a bowl with 1 tsp dry active yeast. This was allowed to sit for 15 mins undisturbed.

2. To this bowl, I then added 3 cups flour, 1 tsp salt, 1 tsp ground mahlep, and 1/2 cup warm soy milk. As the mixer began to combine mixture (with the bread paddle), I additionally added 2 egg whites, 3 tsp butter, 1/4 cup sugar, 1 tsp honey, and the zest of one orange. I allowed this to mix between 5-10 minutes.

3. Next I removed the dough and placed into a greased bowl, turning it over to evenly coat the surface. After placing a damp towel over the bowl, I allowed the bread to rise for a few hours. (The original recipe suggests 3 to 24 hours.)

4. After the dough had doubled in size, I punched down the dough and kneaded in 1 cup of raisins. I then cut the dough into three pieces, created three long rolls, and braided the dough into a single loaf. (Use a little flour to more easily handle each roll.) Covering the bread again with a damp towel, I allowed the bread to rise again for one hour.

5. Before placing the loaf into the oven at 375F (340F for convection oven), I coated the surface with an egg-yolk and mixture. Mix 1 yolk with 2 tsp water and whip with a fork until frothy. Then surface was then coated using a pastry brush. After coating, I also added a some poppy seeds to the surface. For non-convection, the baking time is 40-50 mins. For convection ovens, my baking time was around 32 mins.

Posted by Evil Jungle Prince at 08:17 AM | Permalink | Comments (13)