New blog I was introduced to!

I am so excited! My cousin who is celiac sent me this link to a wonderful blog on gluten-free and wholesome recipes. The Whole Life Nutrition Kitchen.

I just quickly browsed through and was so happy to see that there were gluten-free recipes, but also, yeast, dairy, egg and soy-free as well! Those are hard to find.

Looking forward to baking now!

Korean Rice Cake Soup (Duk Gook)

Korean rice cake soup is traditionally eaten on New Year's, but I like to have it anytime^^

This recipe is modified to fit my allergy restrictions. For a more conventional way to make this, click here.





Ingredients:
- Chicken cut into bite-size pieces
- Salt
- Garlic
- Pepper
- Rice cake (Duk) that is cut into flat thin ovals (Soaking them in water before cooking will soften them up and make the cooking time shorter)
- Nori or Laver (Dried Seaweed Sheets)
- Green Onions
- Sesame Oil (Optional)

Directions:

1) Boil water. The amount is up to you for the soup.
2) Add the chicken.
3) Add the salt, garlic and pepper to taste.
4) Once the chicken is fully cooked, add the rice cakes.
5) Once the rice cake is soft, serve immediately.
6) Put green onions and thinly cut nori on top of the soup before serving.
7) If you like sesame oil, you can add a few drops before eating as well.

I love it!

Salmon and Veggie Korean Pancake

When I say Korean pancakes you may think it's something sweet. Actually, it's savoury.
Since I have allergies to gluten and eggs among other things, I use rice flour and tapioca flour/starch for the batter. The easiest way is to buy ready-made Korean Pancake Batter (Buchimgae) from Asian food stores or in the ethnic food aisle at you local major supermarket. Just add 3/4 cup of water to every 1 cup of dry mix.


So here's how I made my version:

You can basically use any vegetables you like. I used whatever I had in the fridge: carrots, onions, shallots, scallions, radish, and cucumber (zucchini is better but I had none). Cut them into thin and small slices so they cook quickly.

The batter: I used 2 rice flour to 1 tapioca starch.
Whatever measuring spoon you use, just double the rice flour.
I added water slowly while mixing to make sure it didn't get too runny. You want it a little runnier than regular western pancakes. Add salt to taste. If it's blander than you thought it would be once cooked, you can always dip into soy sauce.

Once the batter is to your satisfaction, add the veggies. I also added a can of salmon for extra flavour and nutrients. You can almost add any seafood or meat into it and it will probably still be tasty. Mix into the batter well.




Heat your fry-pan before pouring the mix. Adding generous amount of oil will help the pancake to not stick to the pan and also make it crispier. Pour the batter in the middle and spread it until it is thin and touching the sides of the pan. Pour some oil on the top of the batter which is not cooked yet so when you flip it, you don't have to add more oil unless necessary.




Once nicely browned on both sides, transfer onto a cutting board and cut like a pizza or into smaller pieces.



Dipping Sauce: (Optional)
Soy Sauce, vinegar, sesame oil

Spicy Dipping Sauce:
http://koreanfood.about.com/od/saucesandmarinades/r/spicysauce.htm

Happy eating!

Hi Genki Restaurant

I was surprised to find out that there was a Japanese Restaurant running in a nursing home. He Genki is located in Nikkei Home beside the National Nikkei Heritage Centre. 6680 Southoaks Crescent Burnaby, BC V5E 4N3 - (604) 777-0533

I ordered Spicy Karaage Donburi which came with miso soup. I thought it was delicious! A good amount of rice, chicken and veggies.

My husband ordered Halibut Fry with rice and salad.

We shared octopus/squid agadashi which was interesting.

To finish the meal off, we tried the deep fried ice cream. It was covered in corn flakes and drizzled with strawberry sauce? It was very good!

I think every dish on the menu was under $10. I really enjoyed my experience there and want to go back and try out some other dishes.

There is free underground parking.

Business Hours:

Mon-Sun
Lunch 11:30 a.m. - 3 p.m.
Dinner 6 p.m. - 8:30 p.m.

Chicken Biryani

This is our favorite entree from Indian Fusion: Chicken Biryani. So good!

Boneless pieces of chicken cooked with Indian basmati rice and a dash of Indian spices.

Mumbai Fish Curry

We tried this Bombay Curry with fish and pulao rice for the first time from Indian Fusion and it was quite tasty.

Boneless lamb, chicken or fish, simmered in onions, tomatoes, ginger, garlic and exotic spices.

Naan Stuffed with Spinach

We love to get this naan stuffed with spinach at Indian Fusion Restaurant in North Vancouver.

Traditional Indian flat bread cooked in authentic tandoor oven.