If you recall, last month I made taegu which was too salty. With the rest of the dried codfish, I soaked it in water overnight then used the same recipe for the sauce and I also added 1 teaspoon of kim chee starter.
I liked this version, it wasn't as salty as my first trial and the fish was softer. It was definitely easier to separate from the bone too (though I did find while eating that I missed some). I think the next time I try making this, I will try it with cuttlefish.
Since I had some potatoes that needed to be used, I wanted to try making the korean potatoes that I sometimes get in Hawaii whenever I eat Korean take-out. I found an easy recipe in Jean Watanabe Hee's "Salads, Sides and Soups".
Here is the recipe if you want to try making it:
Korean Potatoes : 6 servings
3 medium potatoes (about 2 pounds)
2 cups water
1 tablespoon Hawaiian salt
Soy sauce mixture:
1 cup water
1/4 cup sugar
1/4 cup low-sodium soy sauce
1 tablespoon garlic, minced
1/2 teaspoon pepper (or less, adjust to taste)
1 tablespoon vegetable oil
Peel and cut potatoes into bite sized pieces. Immerse in brine of water and salt for 10 minutes; drain. Place potatoes in skillet and pour soy sauce mixture over. Cook, uncovered, over medium-high heat for 10 to 20 minutes, stirring occasionally, until tender.
NOTES: while typing this recipe, I realized I didn't put the oil into the sauce. Still, the potatoes are tasty and just like the potatoes you can get at most Hawaii Korean take-out places.
Another comfort food I tried making was portuguese sausage. When we lived in Hawaii, Satoshi and I loved this especially for breakfast and loved putting it into chili. There is supposed to be a flavor packet made by Noh Foods for making portuguese sausage, but I've never found it at the local markets in Hawaii. My mom clipped out the recipe from the paper and sent it to me this past Christmas. (Thanks Mom!)
Portuguese Sausage Patties from HSB "By Request", who got it from Muriel Miura's "Hawai`i Cooks & Saves"
2 pounds pork, coarsely ground or chopped
4 cloves garlic, minced
1 to 2 chili peppers, chopped
2 to 2.5 teaspoons salt or 1.5 teaspoons rock salt
1/8 teaspoon cumin, optional
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 cup water
1/4 to 1/2 teaspoon red food coloring, optional
1 tablespoon vinegar
1/4 teaspoon liquid smoke
Combine pork with garlic, chilies, salt and spices.
Combine water with food coloring, vinegar and liquid smoke.
Pour over pork mixture and mix well.
Cover and refrigerate 2 days, mixing occasionally.
Shape into thin, 2-inch wide patties and fry in ungreased skillet 5 to 10 minutes, until lightly browned and cooked through.
Makes 32 patties, serves 8.
NOTES: I didn't add the cumin, food coloring or liquid smoke. The texture was more like pork sausage, a little different from the portuguese sausage that we know, but it tasted ono (delicious in Hawaiian)! When I fried some up for breakfast, I used a tablespoon to scoop out the sausage mixture, rolled it in my palms then flattened it. The rest of the sausage mixture, I divvied up and put it into the freezer so we have some to fry up for other breakfasts.
The last thing I tried re-creating was a reuben. We don't have delis here where you can get sandwiches made, so I was happy to come across pastrami, rye bread and sauerkraut at the supermarket. The rye bread tasted more like white bread with hard seeds in it, but the pastrami and sauerkraut were delicious. I didn't add any type of dressing, but I did add some cheese and cornichons on the side....delicious.
What have you been eating?