Khasemsak Cookbook

Cook Book 10 foreing dishes Represent by Khasemsak

ingredients Chawanmushi INGREDIENTS 6 servings 30 minutes 1 ¾ cup dashi (400 ml) Notes 3 large eggs Chawanmushi is a traditional dish that's usually served in a small cup or bowl at Japanese 1 tsp mirin restaurants or in a variety of other food outlets. which is a savory dish that's served in a delicate cup 1 tsp Usukuchi (Light-Color) Soy and filled with tender chicken pieces, fish cakes, and mushrooms. The dish has a creamy smooth Sauce silky texture and is topped with dashi soup. For this recipe, I'll be sharing a basic version of this ½ tsp kosher salt dish. 1 chicken thigh (3.4 oz, 96 g) 5 shrimp (2.6 oz, 73 g) 2 Tbsp sake 1.4 oz carrot 5 stalks mitsuba (Japanese parsley) 2.3 oz shimeji mushrooms (65 g) 1 inch Kamaboko (fish cake) instructions A piece of chicken thigh dices into bite size pieces. Put it into a small bowl , put shrimp into a bowl. Add roughly one tablespoon of sake into each bowl of chicken and shrimp. Dice a carrot into small sizes around ¼ inches or 0.6 cm for each piece. Dice up Kamaboko into pieces 1.5 inches thick. Cut the bottom end of Shimeji mushroom and discard them into pieces Cut the end of stalks mitsuba and make a knot with the stem Egg mixture Method Crack 3 eggs into a bowl and whisk them with any tools available (whisk, chopstick, fork) after that, weigh the egg on the scale. You will need to multiply the weight of the egg by 2.5 for dashi. And add dashi to the egg.( My case the eggs are 153g so I add 1 ¾ cup of dashi to the egg) Add 1 tbsp of mirin, usukuchi soy sauce and ½ tbsp of kosher salt to the mixture Use strainer to smoothen the egg surface Assembly Place every ingredient that has been diced in the first place into a chawanmushi cup. Add the egg mixture to the top but do not overflow the cup roughly 200ml with the ingredient. Add stalk mitsuba on top Use aluminum foil to cover the top of the cup for more area in steaming pot But all of the cup into the pot and steam with low pressure for 6 minutes Skewer can be use to check if the egg is cooked or not if not steam them longer

ingredients 80g Glutinous Rice Flour 20g Corn Starch 30g Sugar 140g Milk 10g Cooking Oil 2 tbsp Cooked Flour 5g Matcha Powder 200g Red Bean Paste (Optional) instructions Wagashi Mochi Red Bean paste 10 servings 30 minutes Divide red bean paste into 10 pieces roughly 20g each Notes Wagashi The combination of the sticky and chewy texture In a mixing bowl add in glutinous rice flour, of Mochi and the creamy and sweet taste of a plain corn starch, sugar and mix them well Mochi before eating it with Ice Cream makes the After evenly mix add in milk and whisk until dessert an irresistible treat. It's also commonly everything is combine , once done mixing add served during Japanese New Year celebrations. You in cooking oil and mix them well can find these types of treats at supermarkets such Grease the dish with oil and pour in the as Whole Foods and Trader Joe's. which is a bun- mixture, steam them in instant pot for 20 like dish made from glutinous rice flour. It's usually minutes or until cooked throughly flavored with green tea powder or matcha, which In a pan add in glutinous rice flour and cook adds a light green color. them until it turn slightly yellow and put it in a bowl. Remove wagashi from instant pot and mix them with spatula. Once cool down put them on clean table and mix with hand until the oil and dough are fully combine and add in matcha powder and knead. Divide them into 10 portion, shape them into a ball, dust with cooked rice flour and flatten it. Add in red bean paste and wrap it with the dough.

ingredients 2 1/2 cup of water 1 1/2 table spoon of salt 2 cup of pre cooked corn meal (P.A.N) 1/4 cup of vegetable oil 100 g of shrimp 1 onions 20g sour cream 2tbsp hot sauce 1tbsp mayonaise instructions Arepas 30 minutes In a medium bowl, combine the salt and 3 servings water. Then, gradually stir in the cornmeal. With your fingers, press the mixture into a Notes soft and malleable dough. Make eight 2-inch diameter balls out of the Arepas, which are a venezuela staple, are typically dough. Press each ball into a thick arepas made from cornmeal and are filled with various patty. ingredients such as cheese, eggs, chicken and other In a large pan, heat the oil over medium local favorites. They can be eaten as breakfast or heat. Fry the arepas in batches, turning them eaten alone. In Venezuela, arepas are often made over once, for 4 to 5 minutes. Transfer them with a similar texture to a pizza crust. On the to a clean plate to drain. other hand, in Colombia, arepas con queso are In a pan add in cooking oil heated to made with cheese and are sweeeter. medium, add in onions, fry until translucent, add in shrimp and fry until cooked and put them on a chopping board. Cut the shrimp into bite sized pieces put them into the bowl then add in sour cream, hot sauce and mayonnaise and that is your filling Slice the arepas half way horizontally with knife and add filling

ingredients Tortilla Dough (Optional) 2 cups (330g) all-purpose flour 1 teaspoon (4g) sea salt 1/2 teaspoon (2g) baking powder 1/4 cup (60ml) vegetable oil 3/4 cup (180ml) warm water Quesadilla 1 bag Mexican Cheese Blend 1 bag flour tortilla Butter Beef, Ham or Bacon instructions Quesadilla Tortilla Dough(Homemade optional) 4 servings 35 minutes In a medium to large size bowl add flour, baking powder, salt and whisk until Notes combined. In a separate bowl, combine the vegetable oil A Mexican dish known as a quesadilla is typically and the warm water and add it in your flour made with a flour or corn tortilla, which is filled mixture. Using a fork, stir the oil and the with cheese and other fillings. It is often cooked on flour mixture until it resembles a rough a stove or griddle. The quesadilla, which originated dough. from colonial Mexico, has changed several ways On a clean surface take the dough out and over the years. Due to the varying kinds of knead them by hand for 2-3 minutes or until ingredients used, the dish has evolved and become you get a smooth dough a popular dish at Mexican restaurants all around the world. Quesadilla: Spread half of your tortilla with cheese and then fold it over. In a non-stick pan, add about a tablespoon of butter and cook the Arepas for about 2 minutes. Flip them and serve them with the remaining ingredients

ingredients Chicken tikka masala Tikka paste 2 servings 55 minutes 1 Tbsp (4g) coriander grounded seeds 1/2 (1g) tsp cumin 1 Tbsp (7g) garam masala 1 tsp (3g) turmeric 7 cloves garlic 1 2 inch piece ginger 1-2 fresno chilies depending on size 1/4 cup (60ml) water 2 tbsp (30ml) Oil Marinated chicken 1 cup (225g) yogurt 2 lbs chicken 2 Tbsp (26g) of tikka paste 2 tsp (7g) salt The Sauce 1 28 oz can whole peeled tomatoes 4 Tbsp (56g) unsalted butter 1 large onion 1.25 cup heavy cream 1 Tbsp (7g) paprika 1 tsp (2g) kashmiri chili powder *optional* instructions Tikka paste Notes In a small saucepan, add coriander seed and cumin in and toasting for 2 minutes. Remove and cool. A classic dish is chicken tikka masala, which is a Add them to a blender and blend until fine as possible then combination of tender chicken pieces cooked in a add 7 cloves of garlic, a knob of ginger, 1 tbsp garam masala, creamy and aromatic sauce. The other component 2 tsp turmeric and 2 fresno chili and blend until smooth. is the sauce or curry that is used to prepare the chicken. Chicken tikka masala The term chicken tikka refers to a type of piece or In a blender, add the can of tomatoes and blend until chunk of chicken that is cooked in a special blend smooth. Then, through a strainer, transfer to the side. of spices and herbed yogurt. These flavorful and Coat the bottom of a saucepan with oil. Place the chicken aromatic chicken pieces are then served with a pieces in the pan and cook them on both sides for about 3-4 creamy and aromatic sauce known as chicken tikka minutes. masala. Heat the oil in a saucepan and add in the butter. When the butter melts, add in the diced onions and sauté until translucent. Coat the bottom of a saucepan with oil. Place the chicken pieces in the pan and cook them on both sides for about 3-4 minutes. Add in the rest of the tikka paste with paprika, chili powder and cook until the paste is dry. Add in a tomato that are blend earlier bring temperature over to medium heat and simmer for 10 minutes The heavy cream should be thoroughly combined. When the mixture is thick, add in the chicken pieces and cook them until they are cooked through.

ingredients lb russet potatoes Fry Oil 1/4 cup unsalted butter 2 shallot, minced 3 cloves garlic, minced 1/4 cup all-purpose flour 3 cups beef stock 1/2 cups of beer or more beef stock 1 Tbsp Worcestershire sauce Mix cheese and parmesan cheese Salt and pepper instructions Poutine Fries 2 servings 45 minutes Peel the skin of russet potatoes and cut them into a strip shape like a fries, make sure it is bigger than Notes normal size since they will get smaller when fried. Place them in cold water for about 20 minutes and The dish known as poutine originated in Quebec then repeat the process 3 times until the water is clear. during the 1950s. It was very popular during the Spread the potatoes on a towel and make sure they are 1990s, and it can be found in various restaurants dry. and fast-food chains across Canada. It is a symbol Heat up the oil in a heavy bottom pot at 325 degrees of the country's culture and cuisine. Fahrenheit. Fry them in batches for about 2 minutes or until cooked through. Then drain the oil on a wire rack. Once done all of the fries repeat the process with the oil at 375 degrees Fahrenheit. Fry for 1 minute or until they are crispy. Gravy Heat a medium saucepan over medium heat. Add in the butter and melt it until it begins to bubble. Then, add in the garlic and shallots, and sauté them for about 1 minute. Add in the all-purpose flour and cook them for another 2 minutes. In a saucepan, combine the beer, Worcestershire sauce, and beef stock. Add in mix cheese , Parmesan cheese, stir and cook until thickened.

ingredients l9 lasagna noodles 2 pound (900g) ground beef 2 tablespoons (30g) vegetable oil 1 yellow onion, finely diced 5 cloves garlic, thinly sliced 2 teaspoons (3g) finely chopped thyme 2 teaspoons fennel seeds (4g), finely ground 1 (28oz) can crushed tomatoes 1( (6oz) can tomato paste ` Salt and pepper 15 oz (425g) tub ricotta 1 egg 8 oz (225g) mozzarella 1/3 cup parmesan cheese instructions Lasagna Sauce 9 servings 1 hour 15 minutes In a large pot, add the oil and sauté the garlic until it begins to turn golden. Turn the heat down to medium Notes and continue to stir occasionally. Put the oil in a heavy pot or Dutch oven over medium- A type of pasta known as Lasagne is wide and flat, high heat. Add the ground meat and sauté for about 3-4 and it's considered to be one of the oldest forms of minutes. Turn the meat over and repeat the process for pasta. The word itself means more than one slice of another couple of minutes. Using a potato masher, break pasta ribbon, and it refers to a dish that's made the meat into smaller pieces. Transfer them to a separate with this pasta, which is often filled with various container. sauces and ingredients. In a pot, add in the oil and sauté the garlic until it begins to turn golden. Turn the heat down to medium and continue stirring occasionally. Add in the yellow onions, season with salt, and sauté them until they are translucent. Then, add in the fennel powder and stir well. Add the tomato paste and continue to cook until it caramelizes or sticks to the bottom of the pan. Add the crushed tomatoes and meat should also be added back to the pot. Bring it to a simmer and continue cooking until it is slightly thickened. Cheese In a bowl add in mozzarella and parmesan cheese these two ingredients must have. And add in any other cheese you want. Assembly Preheat oven to 375 F In a 9x13 pan, add 1 cup of sauce and top with 3 noodles. Then, layer 1/3 of the cheese mix and another cup of meat sauce. Repeat the process two more times. Spray the foil with oil and bake it for 25 minutes. Then uncover and bake it for another 25 minutes. Let the lasagna cool down for 15 minutes, cut and serve

ingredients Southern Stew 400g beef 4 servings 3 hour 20 minutes 100ml water 2 tbsp oil Notes 3 tbsp paprika powder salt and pepper A Mexican dish known as a quesadilla is typically 4 Potatoes made with a flour or corn tortilla, which is filled 2 carrots, diced with cheese and other fillings. It is often cooked on 1 large onion, diced a stove or griddle. The quesadilla, which originated 3 garlic cloves, minced from colonial Mexico, has changed several ways 2 tbsp flour over the years. Due to the varying kinds of 250ml red wine ingredients used, the dish has evolved and become 250g tomato sauce a popular dish at Mexican restaurants all around 2 tbsp worcestershire sauce the world. 600ml chicken or beef broth 2 tbsp sour cream 1/2 tbsp sugar MSG 2 Egg, sunny side instructions To prepare the beef, cut it into pieces. In a medium-high sauté pan, add some oil. Then, add the beef and sauté it until golden brown. Season it with paprika, salt, black pepper, and MSG. Transfer it to a pot and add 100 ml of water to the pan to deglace and add it to the pot. In a large pan, add the oil and sauté the potatoes until they're golden. Then, add the carrots and onions and sauté them until they're translucent. Add the garlic and the flour and cook them for about 1 minute. And transfer everything tot he pot In a pot, add the red wine, Worcestershire sauce, and tomato sauce. Then add in the chicken broth or beef. Bring to a boil, reduce the heat, and cook for about 2 hours. After 2 hour add in some sour cream at the end. Then, serve it with sunny side eggs, and break the egg yolk.

ingredients l5-6 pounds (2.2-2.7 kilo) beef bone (knuckle and marrow) 1 pound (450g) chuck roast 5.25 liter water 2 large yellow onions 1 large whole piece of ginger 5 cloves, toasted 5-6 star anise, toasted 3 black cardamom pods *optional* 1/3 cup (35g ) coriander seeds, toasted 1 cinnamon stick, toasted 1/4 cup fish sauce 60ml 1.5 tablespoons (22g) brown sugar Package of rice noodles instructions Pho 4 hour SIn a saucepan, bring the onions, ginger, garlic, and 4 servings chuck roast to a boil. Then, add in the fish sauce, brown sugar, and spices. Bring to a simmer and allow it to cook Notes for 2 hours. After 2 hour remove the chuck and simmer for another 2 A Mexican dish known as a quesadilla is typically hour made with a flour or corn tortilla, which is filled While the pan is still hot, add the cilantro leaves and with cheese and other fillings. It is often cooked on allow them to steep in the broth for about 15 minutes. a stove or griddle. The quesadilla, which originated After removing the bones, drain them into a large pot. from colonial Mexico, has changed several ways Season them with some of the fish sauce and brown over the years. Due to the varying kinds of sugar. ingredients used, the dish has evolved and become a popular dish at Mexican restaurants all around Assembly the world. To make the rice noodle dish, prepare it according to the package instructions. Then, toss together the herbs and other ingredients in a small bowl. Prepare the ingredients by thinly cutting the flank steak, chuck roast, and Thai chiles. Then, cut the limes into wedges and slices the white onions. Cover the cooked noodles with the chuck roast and flank steak and then pour hot broth.

ingredients Duxelles: 2 Tbsp olive oil 2 shallots finely chopped 1 lb cremini mushrooms, very finely chopped Salt and pepper to taste 1 Tbsp unsalted butter 3 cloves garlic rough chopped Filling: 2 Tbsp vegetable oil 2.5 lb Eye of round for beef 1/4 cup dijon mustard Salt and pepper to taste 2 Tbsp unsalted butter 4-6 slices ham or mortadella 1 box puff pastry Brush with yolk and a splash of water Flakey salt instructions Beef Wellington Duxelle 4 servings 1 hour 45 minutes Start by cutting the cremini mushrooms into pieces. Heat a medium sauté pan and add in the olive oil. When it Notes is hot, add in the seasoned shallots and sauté them for about 4 minutes. An English dish known as Beef Wellington is a Season the mushrooms with salt and add them to the sauté type of steak that's usually coated in a combination pan. Continue to cook until the liquid has gone, then turn of duxelles and pté. It's then baked and served with them into a paste. a puff pastry. Some recipes involve using a parma When the heat is turned off, add in the garlic and butter. ham or crpe to retain the moisture in the meat and Stir until the mixture is thoroughly combined. prevent it from getting wet. A whole tenderloin can be wrapped and baked, Meat then sliced for serving or placed in individual Pat the beef dry with paper towels and season with salt and portions before baking. pepper Set a medium sauté pan over a medium-high heat. Add in the oil and allow it to get hot. Then, add in the eye roast and cook it for about 2 minutes. If you want to add more butter, do so and allow it to cook for around 30 seconds. Then, pour the excess juice over the mushrooms. The eye roast should be placed in a 400 F oven for about 15 minutes. After it has been removed from the oven, brush it with dijon mustard. Assembly Two sheets of plastic wrap are placed over each other. Then, lay down several slices of mortadella or ham, followed by a layer of duxelle mixture. The eye roast should be placed on the bottom third of the plastic wrap. Using the plastic wrap roll, the cured meat will be spread over the top. Roll out the pastry, then chill it for around 20 minutes. Using a pastry brush, carefully crimp the edges. To brush the border of the pastry, use egg wash. Place the eye roast on the lower third of the pastry. Cover the meat with another layer of egg wash, and then roll it up. After the seams have formed, trim off the remaining pastry. And roll them over tighly in plastic wrap. Cover the wellington with a layer of pastry, then brush it with egg wash. You can also add more puff pastry pieces if desired. Prepare the wellington by topping it with a layer of flakey salt and then placing it in a 400 F oven for around 30 minutes.