22 oz rice cake soak in warm water for 20 mins 6 oz fish cake cut into bite sizes 2 green onions sliced (Shallots) 2 hard boil eggs
Method
In a pot add 4 cups of Korean ultimate stock or chicken stock 3 tbsp. gochujang 3 tbsp. soy sauce 3 tbsp. sugar add 22 oz. rice cake soak add 6 oz. fish cake cut 1 tsp gochugaru (Korean red pepper flakes) Add green onions add white sesame seed
1. Eggs - (high protein and fat) 2. Chia seeds (good combo of fat, protein, carbs, rich in fiber) 3. Olives (high fat, low on protein and carbs) 4. Avacoda - (high in fat and fiber) 5. Nuts - (not sweetened/oiled, might be high carb, high in fat, moderate in protein) 6. Animal proteins (chicken, turkey, beef, fish, lamb 7. Greek Yogurt (low carb) 8. Coconut cream/butter (high in fat) 9. Hard/Aged cheeses (parm, cheddar etc.; high in protein and fat) 10. Coconut flakes/shreds (unsweetened)
• In a pan, add in the sesame oil & regular oil. Heat till smoky, add in the chopped garlic and ginger. Cook until the raw flavour is gone, and then add the teppal/Sichuan peppercons and onions, cook till translucent.
• Add in the red chili paste and salt, cook till it starts leaving the sides of the pan.
• Season with soy sauce, vinegar and sugar, cook for a few more minutes and then turn off the flame.
• Once cooled, blend to a smooth paste. Use as required.
Tips
• Stays good in freezer upto 12 months, if no water is added whilst blending. Can be scooped out, mixed with water and served.
• If you want to store in refrigerator, add ¼ tsp citric acid to the chutney, and store in refrigerator for 6 months.
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Sesame Chutney :
Oil – 1 tbsp
Garlic – 4 cloves
Ginger – ½ inch
Red Chili flakes – 1 tbsp
Sesame Seeds – 2 tbsp
Small Onion – 1
Tomato – 1 Large (3 large if not using tomato puree)
Tomato Puree : 2 tbsp (optional)
Salt – to taste
Lemon Juice – ½ tsp
Method :
• In a pan, add the oil and once hot, add in the garlic and ginger.
• Also add in the sesame seeds and chili flakes, once they begin popping, onion goes in.
• As the onion gets translucent, add the tomatoes, salt, tomato puree. Cook till tomatoes are mushy, turn off the flame.
• Add the mixture to a blender, pour in the lemon juice and blend the chutney, adding water as required.
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Milk Mayonnaise :
Ice Cold Milk – ¼ cup
Salt – ½ tsp
Sugar – ¼ tsp
Vinegar – ½ tsp
Oil – ½ cup
Garlic Flakes – ½ tsp
Coriander Leaves – 1 tbsp
Method :
• In a tumbler, add in the ice cold milk, followed by salt, sugar, and vinegar. Give it a mix.
• Using an immersion blender, start mixing the milk mixture whilst pouring oil little at a time.
• As the oil is emulsified with the milk, the mayonnaise will get thick and creamy. Once all oil is emulsified, blend for another few seconds, then refrigerate for fifteen minutes.
• Mix flavors like garlic or coriander as you desire. Enjoy!
https://www.youtube.com/watch?v=Egvi1UWGcrA
Ingredients for spring onion dip:
1/2 cup - Hung curd
1/4 cup - chopped spring onions
1/4 tsp - chopped green chili
1/4 tsp - grated garlic
1/4 tsp - powdered sugar
1/4 tsp - mustard powder
Pepper
Salt to taste
Method of preparation for spring onion dip:
Add garlic, chilies, spring onions, sugar, mustard powder, pepper and salt to the hung curd. Give it a nice mix.
Our Spring Onion Dip is ready.
Ingredients for the honey-mustard dip:
3/4 cup - hung curd
1 tbsp - honey
1/4 tsp - mustard powder
Pepper
Salt to taste
Method of preparation for the honey-mustard dip:
Add honey, mustard, pepper and salt to the hung curd. Give it a mix and our honey-mustard dip is ready.
Ingredients for Tandoori Tzatziki Dip:
1 cup - hung curd
1/2 cup - Grated & squeezed cucumber
1 tbsp - Chopped dill leaves
1 clove garlic - grated
1 tsp - chili powder
1/2 tsp - Chaat masala
Salt to taste
Lemon juice
Method of preparation for Tandoori Tzatziki:
In a cup add cucumber, dill leaves and grated garlic. Give it a mix.
Add chili powder, chaat masala, salt, and lemon juice.
Give it a final mix. Our Tandoori Tzatziki is ready.
