Tuesday, September 7, 2010

Oven baked Tilapia

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6         Prep: 10 minutes             Cook: 10 minutes


  • 6 Tilapia Filets
  • 2 lemons sliced in half
  • 3 Tablespoons olive oil
  • 3 Tablespoons of cold butter cut into small cubes
  • 1/3 Cup seasoned breadcrumbs
  • Seasoned Salt
  • Fresh ground pepper
  • ½ Tablespoon dried oreganoPam


Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Monday, September 6, 2010

Pickled Radish

The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)

1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt

peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!

Sunday, September 5, 2010

Mung beans & rice Porridge (Nokdujuk)

Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.