Recipes

Ice cream recipes

Dubu Jorim (두부조림)

This is a very easy and tasty recipe for firm tofu!

Step 1 - Fry the tofu

• Press a block of firm tofu (optional - can skip pressing if you're in a hurry)
• Cut the tofu into little squares
• Heat peanut (or other high smoke point) oil in a wok
• Fry tofu squares on high heat until they're browned and crisped

Step 2 - braise the tofu

• Turn down the heat and give thing a minute to settle down.
• Now we're going to make a braising sauce right there in the wok.
  • Add some sesame oil
  • Add quite a lot of soy sauce. You can cut this with some water. The goal is to have the fried tofu swimming in 1/2 an inch of sauce so add quite a lot.
  • Garlic
  • Chilli flakes
  • Sesame seeds
  • Something a bit sweet (sugar, honey, mirin)
• Let this simmer for 5-10 minutes

Serve with veggies and/or rice. You can also make it with potatoes and onions - that's called Gamja Jorim (감자조림).

Tamagoyaki (卵焼き)

Make a smooth mix of:

• Four eggs
• 1 teaspoon soy sauce
• 1-2 teaspoons sugar (I like to use caster sugar)
• 1-2 teaspoons Dashi (optional), or water
• 1 teaspoon mirin

Use 1/4 of the mix at a time. Oil pan and pour a thin layer. When egg is mostly cooked (but still soft on top), roll it up and push it to the side. Pour another layer - let it go under the first roll. When the second layer is cooked, roll it up around the first roll. Keep doing that. Let it rest for a minute before eating.

Super good omelette 🍳

In a bowl, whisk these up with a fork:

• Four eggs
• 1 tbsp heavy cream
• Garlic powder (or similar)
• Salt and pepper

Now melt some butter in a pan on very low heat. The key to this recipe is cook the eggs super slowly. It should take five+ minutes. Once the butter has melted and coated the pan, add the egg mix. Fold it continually as it cooks very slowly. You'll know when to take it off. You can add some cheese or pre-cooked veggies, etc. at the end.

PT's Ice Cream Pudding 🍦

Ingredients

• 2 litres vanilla ice-cream
• 1/4 cup currants
• 1/4 cup sultanas
• 1/4 cup raisins
• 1/4 cup glace cherries (I usually use a few red and a few green)
• 1/4 cup flaked almonds
• 1/2 cup cream
• 2 tablespoons of brandy
• 1 Flake
• 1 Violet Crumble

Method

Allow ice-cream to thaw to the point of malleability and spoon into a large mixing bowl.

Then mix in all the ingredients, stirring well, make a wish as you stir (the tradition is to make a wish for the health and happiness of family and friends).

Transfer into a round pudding bowl and then refreeze. The bowl should to be shaped like the traditional pudding bowl.

There will be some mixture over so you can put that into a smaller bowl and use as a taste tester before taking to friends.

Love PT (23/12/11)

Miso Broiled Tofu 🔥

"For tofu with crisp edges and custardy middles, give it just 15 minutes under the broiler. The technique is inspired by Nobu Matsuhisa’s miso-broiled black cod, which combines miso and sugar to create a charred crust that also insulates the protein, preventing it from toughening" - via

Ingredients

• 2 blocks of extra firm tofu, sliced lengthwise 1-inch-thick
• 2 tablespoons brown sugar
• 2 tablespoons of white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon vegetable oil
• 1/4 teaspoon ground cayenne pepper

Method

• Drain tofu
• Meanwhile, mix everything else in a large bowl.
• Tear the drained tofu into 1" pieces, and add to the miso mixture.
• Stir gently to coat
• (Can cook immediately, or marinate for 24 hours)
• Arrange rack 6" from broiler
• Heat broiler to high
• Line a sheet pan with foil
• Arrange tofu on pan (reserve the marinade)
• Broil, flipping occasionally, until browned and crisp (10-15 minutes)
• Drizzle with reserved marinade

Greek Lemon Potatoes 🍋

"For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock." - via

Ingredients

• 1/2 cup chicken (or vegetable) broth or water
• 1/2 cup olive oil
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon kosher salt
• 3 pounds large Yukon Gold potatoes (about 6), peeled then quartered
• 1 tablespoon dried oregano (optional)
• Salt and pepper (for serving)

Method

• Heat oven to 450F degrees
• On a rimmed sheet pan, combine broth, olive oil, lemon juice, and kosher salt
• Toss the potatoes in the liquid to coat, then arrange them in an even layer, cut sides down.
• Sprinkle the oregano over the potatoes
• Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top (55-60 minutes).
• If the potatoes are cooked through but not crispy enough, run them under the broiler for a few minutes.
• Sprinkle with salt and pepper