Tired of cooking? Spice it up with these fun fusion recipes


Battling food boredom can be tricky, especially when it comes to balancing the pressures of work and social activities during the week. Sometimes it can be easier to stick with what you know and go back to midweek favorites.

However, if food boredom has gotten the better of you and you’re looking to vary your breakfast, lunch or dinner, Kelly Choi, an expert in South Korean and Japanese cuisine and founder of the Japanese snack brand and food products Kelly likeshas created a series of recipes to help you spice up one of your main daily meals.

Breakfast

Kimchijeon (Korean pancakes)

A kimchi pancake is one of the easiest and fastest things to make

(Kelly likes)

Serves: 3

Preparation time: 5 minutes | cooking time: 20 minutes

Ingredients:

300g all-purpose flour

600ml water

½ teaspoon of salt

1 egg

2 cups of kimchi

1 tablespoon liquid kimchi

2 spring onions

¼ medium onion

5 ice cubes

Soya sauce

directions

1. In a large bowl, mix the flour with the kimchi liquid, salt and water and mix.

2. Add beaten egg, chopped kimchi, spring onions, onion and mix. Add ice cubes to keep the mixture cool. Preheat a skillet and add a tablespoon of cooking oil.

3. Pour the mixture into the pan and spread it evenly into a thin round shape, then cook for about 2 minutes until the edges turn lightly browned.

4. Flip the batter when 70% is done and drizzle the sides of the pan with oil, then gently swirl the pan to spread the oil under the pancake.

5. Press the pancake with a spatula and press it several times to make it crispy. And now your pancakes are ready to be served!

Pretty bowls of cream

Pretty bowls of cream are becoming increasingly popular as an alternative to the traditional breakfast

(Kelly likes)

Serves: 2

Preparation time: 5 minutes | cooking time: 10 minutes

Ingredients:

2 frozen bananas, sliced

2 tablespoons of maple syrup

Kelly loves brown rice puffs

3 tablespoons cocoa powder

75ml milk

½ sliced ​​banana

2 tablespoons of protein powder

Method:

1. Put the two frozen bananas in a food processor, add 75ml milk of your choice, 3 tbsp cocoa powder and 2 tbsp protein powder.

2. Mix all the ingredients until smooth and add the maple syrup.

3. Transfer mixture to two separate bowls and add toppings: ½ sliced ​​banana and Kelly likes brown rice puffs.

To note: Place the smoothie bowl in the freezer and take it out 10-15 minutes before you want to eat it.

Lunch

Korean seafood ramen

Upgrade your cup noodles with just a few ingredients

(Kelly likes)

Serves: 2

Preparation time: 5 minutes | cooking time:10 minutes

Ingredients:

1 tablespoon of cooking oil

2 chopped white onions

2 Kelly loves seafood ramen noodles

2 eggs 1 cup chopped kimchi

1 garlic

5 shelled shrimp for garnish (add more if you prefer)

Method:

1. Heat a saucepan over medium heat, add the oil, garlic and green onion and sauté for about 1-2 minutes.

2. Pour 4 cups of water into the pan. Increase the heat to high, then add the two packets of Kelly Loves Cup Noodle Liquid Seasoning and bring to a boil.

3. Add the noodles and let stand 1 minute until they start to pull away. Add the Kelly Loves cup noodle seafood blocks and cook for about 2 to 3 minutes.

4. When there is only one minute left of cooking, you can add the kimchi to the noodles.

5. Serve the noodles in two different dishes, garnish the plates with two hard-boiled eggs previously cut in half. Add shrimp and other toppings of your choice before eating!

Having dinner

Salmon sushi rolls

This authentic recipe is easy to follow

(Kelly likes)

Serves: 2

Preparation time: 10 minutes

Ingredients:

100g cooked Sushi rice

1 sheet of nori

30g fried onions

30g of cucumber

30g avocado

50g salmon

Method:

1. Cut the nori sheet into two equal halves and place one half on the bamboo mat. Take 100g of cooked sushi rice and gently spread it on the nori sheet, leaving 1cm of margin at the top of the nori and exceeding 1cm at the bottom.

2. Turn the nori sheet over with the 1cm margin of bare nori facing you.

3. Place the main ingredient in the middle of the nori, then a second and a third (optional).

4. Roll the sushi roll using the conveyor belt, making sure the filling is tucked in.

5. Release it and cut both ends of the roll. Cut into 8 pieces with a sharp knife. Coat the roll with fried onions.

6. Serve with wasabi and ginger on the side. Serve the soy sauce separately in a small bowl.

Maki

Serves: 2

Preparation time: 8 minutes

Ingredients:

80g cooked sushi rice

1 sheet of nori

35g of your favorite topping (such as salmon, avocado, cucumber)

Method:

1. Choose the topping of your choice. Note: there is traditionally only one ingredient in a maki.

2. Cut the seaweed into two equal halves and place one half on the bamboo mat.

3. Take the cooked sushi rice and gently spread it over the nori sheet with lightly oiled hands (to prevent the rice from sticking to your hands).

4. Make the roll.

To note: put them in the refrigerator, and take them out 15 minutes before eating them. They will be fresh but tender!

Vegan sushi rolls

Create delicious vegan and gluten-free sushi at home

(Kelly likes)

Serves: 2

Preparation time: 10 minutes

Ingredients:

100g cooked sushi rice

1 sheet of nori

30g of cucumber

30g avocado

25 g pickled carrots (or your favorite garnish)

2g sesame seeds

Optional equipment required:

1 x bamboo treadmill

Method:

1. Cut the nori sheet into two equal halves and place one half on the bamboo mat. Take 100g of cooked sushi rice and gently spread it on the nori sheet, leaving 1cm of margin at the top of the nori and exceeding 1cm at the bottom. Sprinkle sesame seeds over the rice (optional).

2. Turn the nori sheet over with the 1cm margin of bare nori facing you.

3. Place the main ingredient in the middle of the nori, then a second and a third (optional).

4. Roll the sushi roll using the conveyor belt, making sure the filling is tucked in.

5. Release it and cut off one end of the roll. Cut into 8 pieces with a sharp knife. Serve with wasabi and ginger on the side. Serve the soy sauce separately in a small bowl.


Source link

Previous Discover the autumn tasting menu at Margot's
Next Is it survival, or just an urban guerrilla food hunt?