Serves: 32 tablespoons

1.5 cups vegetable oil or use peanut oil
2 serrano peppers rough chopped
1 shallot rough chopped
10 cloves garlic rough chopped
1/2 teaspoon ground black peppercorns or use Sichuan peppercorns
¼ cup red chili flakes
1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat
1 tablespoon soy sauce adds umami
1 teaspoon sugar
½ teaspoon msg optional - use sea salt as an alternative
OPTIONAL ADDITIONS for extra flavor
1 3- inch cinnamon stick
4 star anise pods

• preparation

Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.

Serves: 32

4 star anise or use 1 tablespoons star anise powder
1 teaspoon fennel seeds or use 1 teaspoon ground fennel
1 teaspoon ground Szechuan pepper - use white pepper for milder flavor
1 3- inch stick Chinese cinnamon you can sub for other cinnamon - or use 1 teaspoon ground cinnamon
5 whole cloves or use 1/4 teaspoon ground cloves

• preparation

FOR WHOLE SPICES
Heat a large pan to medium-high heat. Add the whole seasonings and lightly toast them over dry heat, 1-2 minutes. Stir part way through. Be sure to not let the spices burn.
Remove from heat and transfer toasted spices to a spice grinder. Grind until well blended. You can also use a mortar and pestle to pulverize the ingredients by hand.
Use as desired. Store in a sealed container in a cool, dark place.
FOR GROUND SPICES
Mix the ingredients together until well combined. Use as desired. Store in a sealed container in a cool, dark place.

Serves: 4

2 lbs (800g) goat meat, diced (with bones or without)
3 cups flour (approx.), one for coating goat meat and two for dumplings
Salt and pepper
1/4 cup cooking oil
1 cup spring onions, sliced
4 small scotch bonnets, chopped
1 cup celery, sliced
6 carrots, peeled and sliced into about 1/2 inch rounds
1 tsp allspice
1 tsp ground cumin

• preparation

1. Season some flour with salt and pepper and coat the goat meat with it.

2. Heat cooking oil in a large pot and brown the meat.

3. Add a quart (1 litre) of water and bring to a boil.

4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
5. Reduce the heat to a simmer and cook for an additional hour.

6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if desired) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.

7. Add the dumplings and cook for an additional 30 minutes.
8. Serve with naan bread (or other essential carb of your choice).

Serves: 20

500 grams yeotgireum (엿기름) (Barley malt powder)
500 grams wet chapssal garu (찹쌀) - sweet rice flour or 2 cups sweet rice soaked and blended
250 grams meju garu (메주가루), fermented soybean powder
250 grams Korean Cheonilyeom (천일염) coarse sea salt (bittern removed)
500 grams finely ground gochugaru, 고추가루 - Gochugaru is made from bright red Korean chile peppers with the seeds and membranes removed
1 cup jocheong (조청), rice syrup - optional or masilcheong (Korean green plump syrup)

• preparation

How to make gochujang at home as explained here by Hyosun on the following site:

https://www.koreanbapsang.com/how-to-make-gochujang/

Here, I’m sharing how to make gochujang the traditional way my mother used to make.
Place the barley malt in a large bowl. Stir in 10 cups of warm water, and let it sit for an hour or two, up to overnight.

- How to Make Gochujang
Rub the malt between palms and squeeze out milky liquid. Strain the malt liquid through a fine sieve into another bowl. If you don’t have a fine sieve, line a strainer with a cheesecloth. Then, squeeze the malt husks with your hands through the sieve to drain out the remaining liquid. Transfer the liquid to a large heavy bottom pot.

- How to Make Gochujang
Place the malt husks in the first bowl and add another 10 cups of water. No need for an additional soaking time. Repeat the squeezing and straining process. Transfer the liquid to the pot with the first batch of milky liquid. This will yield about 17 to 18 cups of malt water.

4
Add the sweet rice powder to the malt water and stir well. Turn the heat on to warm it up. Warm but not too hot to touch. Turn the heat off, and let it sit for two hours. During this process, the enzymes in the malt will break down the starch in sweet rice and convert to sugar.


Turn the heat on to medium and boil the liquid down to a half, stirring once in a while. Measure the depth of the liquid with a wooden spoon or spatula, so you can easily tell when the liquid is reduced to a half. This will take about 2 hours and the resulting liquid will be around 8 to 9 cups. You’ll need about 8 cups for this recipe, but a little bit of extra is nice to have just in case. If you're using other optional liquid, you can reduce it further. Stir once in a while. Let it cool down a bit.



While the liquid is still warm, pour 7 cups of the malt liquid into a large bowl, and add the salt. If you're not using Korean sea salt, hold some back and add as necessary after mixing dry ingredients. Stir to dissolve. This is about a cup less than what’s required so you can add the rest or optional ingredients as needed.



Using a whisk, stir in the fermented soybean powder and mix well until you see no lumps.


Stir-in the gochugaru and mix very well until there are no big lumps. Continue to stir. You can use a large wooden spoon or spatula this time. If the gochujang is too thick, use more malt liquid or optional rice syrup (jocheong), plum extract, and/or soju to adjust the thickness and sweetness. It should be thin enough to slowly drop from the wooden spoon or spatula like a thick batter. Let it sit for a few hours until the dry ingredients fully absorb the liquid, and salt is completely melted. Adjust the saltiness, sweetness, and thickness as necessary. Gochujang should be a bit too salty to eat as is.


Transfer to a jar(s) or an earthenware -- onggi hangari, if you have one. Lightly sprinkle with coarse sea salt. Cover with a fine mesh fabric or cheesecloth and secure with a rubber band.

Serves: 6

NAM JIM SAUCE
3 tbsp (45 mL) coconut sugar or light brown sugar
1/4 cup (60 mL) fresh lime juice
3 tbsp (45 mL) Asian fish sauce
1 large clove garlic, minced, about 2 tsp (10 mL)
1 fresh red finger chili **, stemmed, finely chopped with seeds
1 tbsp (15 mL) finely sliced cilantro stems

CABBAGE SKEWERS
6 8-inch (20-cm) wooden skewers
1 medium-size green cabbage, about 3 lbs (1.36 kg)
3 tbsp (45 mL) Thai red curry paste, preferably Thai Kitchen
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) fresh lime juice

• preparation

1. For the nam jim, whisk sugar, lime juice and fish sauce in a small mixing bowl until sugar is dissolved. Whisk in garlic, chili and cilantro stems. Transfer to a large ramekin or small bowl. Cover and refrigerate up to 1 day, though it’s best used within 2 hours.

2. For the skewers, soak skewers in boiling water to cover for 1 hour. Drain and pat dry.

3. Carefully halve cabbage through core. Working one half at a time, slice cabbage crosswise about 1 1/4 inch (3 cm) thick then cut slices into rough 1 1/4-inch (3-cm) squares until you have about 14 cups (3.5 L). Save rest of cabbage for another use.

4. Bring a large pot of lightly salted water to a boil. Line two baking sheets with paper towel. Working in two batches, boil cabbage until crisp-tender, about 1 1/2 to 2 minutes per batch from the moment it hits the water. Transfer with a spider to prepared sheets to drain.

5. In a large mixing bowl, whisk curry paste, oil and lime juice. When cabbage is cool enough to handle, transfer to bowl and mix thoroughly to coat evenly. Thread cabbage onto skewers, dividing evenly. Transfer to an airtight container and refrigerate up to 4 hours.

6. Preheat grill to medium. Clean and oil grate.

7. Lay a strip of foil on bottom of grill. Place skewers on grill with exposed sections of skewers protected by foil. Grill, turning occasionally, until lightly charred and hot, 8 to 10 minutes. Serve immediately with nam jim on side or spooned generously overtop.

Serves: 4

3 ears fresh corn, shucked
1 small poblano chile
1 pound fresh prepared pizza dough
All-purpose flour, for work surface
1 tablespoon cornmeal
2 tablespoons olive oil
8 ounces low-moisture part-skim mozzarella cheese, shredded (2 cups)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon sour cream
1 tablespoon fresh lime juice (from 1 lime)
1 1/2 ounces Cotija cheese, crumbled (1/3 cup)
1/2 cup loosely packed fresh cilantro leaves
1/4 teaspoon smoked paprika
Lime wedges

• preparation

Preheat pizza stone, and grill corn:
Place pizza stone in oven. Preheat oven to 500°F. Heat a grill pan over high; coat with cooking spray. Add corn and poblano to pan. Cook, turning occasionally, until charred, 8 to 10 minutes. Remove from heat; cool 5 minutes. Cut kernels from corn cobs; discard cobs. Chop poblano, discarding stem and seeds.

Roll out pizza dough, top pizza, bake:
Roll dough out on a lightly floured surface into a 14-inch circle. Scatter cornmeal on preheated pizza stone. Transfer dough to stone. Prick dough liberally with a fork. Brush with oil. Top with mozzarella, leaving a 1-inch border. Top with corn and poblano; then sprinkle with salt and pepper. Bake at 500°F until cheese is bubbly and crust is golden, 10 to 12 minutes.

Make sour cream mixture:
Meanwhile, stir together sour cream and lime juice.

Drizzle sour cream mixture, and serve:
Remove pizza from oven. Drizzle evenly with sour cream mixture. Sprinkle with Cotija, cilantro, and paprika. Slice and serve with lime wedges.

Serves: 12

3 dried chipotle chilis, stemmed and seeded
2 dried guajillo chilis, stemmed and seeded
2 dried ancho chilis, stemmed and seeded
2 ½ cups low-sodium chicken stock
2 tablespoon olive oil
1 cup white onion, chopped
½ poblano pepper, diced
1 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon cinnamon
5 cloves garlic, minced
2 tablespoon all-purpose flour
¼ cup dark chocolate chips
3 tablespoon almond butter
1 tablespoon tomato paste
½ teaspoon sea salt

• preparation

Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender with mushrooms. Puree until smooth.
Heat olive oil in large saucepan over medium heat. Add onion, poblano pepper, oregano, cumin cinnamon and garlic and cook for about 10 minutes or until onion is tender, stirring occasionally.
Mix in flour and stir for about 2 minutes until combined. Gradually add chicken and mushroom puree, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 5 minutes.
Remove from heat and use immersion blender to puree until smooth.
Return saucepan to medium-high heat and stir in the chocolate, almond butter, tomato paste and salt. Simmer for 5 minutes or until sauce has thickened. Adjust for salt if needed. Serve warm.

Serves: 12

1 cup lime juice freshly squeezed
1/4 cup garlic chopped
6 - 10 thai hot peppers chopped
3 tbsp coriander (cilantro) root and stems chopped
3 tbsp palm sugar substitute dark brown sugar if unavailable
2 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp fresh ginger chopped

• preparation

Prepare all ingredients and place in a food processor or blender and pulse to mix ingredients well , transfer into a bowl and cover, allow sauce to sit at room temperature for 1 to 2 hours, adjust ingredients to taste. Garnish with a few cilantro leaves or fresh green onions Store in a jar refrigerated for up to 2-3 weeks.

Serves: 8

2 large red bell peppers, char grilled
1 large red onion, char grilled
4 cloves garlic, minced
1/2 cup lemon juice
1/4 cup red wine vinegar, or apple cider vinegar
zest of one lemon, finely grated
10 small red Thai chilis, roughly chopped (more to taste for hotter sauce)
1 1/2 tsp smoked paprika, or plain paprika
1 1/2 tsp dried oregano
2 bay leaves
1 1/2 tsp kosher salt
1 tsp black pepper
To finish the sauce (when cooked)
1/4 cup lemon juice
zest of one lemon, finely minced
1/4 cup red wine vinegar, or apple cider vinegar
1/2 cup extra virgin olive oil

• preparation

Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again.
Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running.

Serves: 4

¼ cup olive oil
1 red bell pepper sliced into strips
1 green bell pepper sliced into strips
1 medium yellow onion sliced
6 cloves garlic minced
3 medium tomatoes chopped (peeled, if desired – for canned, use 15 ounce canned diced)
1 tablespoon piment d’Espelette use paprika as a substitute
1 teaspoon sugar optional
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste

• preparation

Heat the oil in a large pan to medium heat. Add the peppers and onion with a bit of salt to taste. Cook for 5 minutes to soften, stirring a bit.
Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
Add the tomatoes, piment d’Espelette (or paprika), sugar, dried thyme, bay leaf, and salt and pepper to taste.
Stir, then reduce heat to medium-low. Cover and simmer for 20 minutes, or until the peppers soften up to your preference.

Serves: 6

1/4 cup doenjang (Korean soybean paste)
2 Tbsp gochujang (Korean chili paste)
2 Tbsp toasted sesame oil
1/2 Tbsp honey
2 tsp toasted sesame seeds
1/2 tsp minced garlic
10g / 0.35 ounces onion, thinly sliced
(optional) 2 Tbsp walnuts (or your choice of nuts and seeds) – this will add nuttier flavor and creamier texture.
(optional) 10g / 0.35 ounces apple, cored and cut into small pieces

• preparation

Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl. Garnish with the green onion and sesame seeds.

Serves: 10

3 tbsp toasted sesame seeds
2 tbsp dried oregano
2 tbsp dried thyme
1 tbsp ground sumac
1 tsp sea salt

• preparation

Stir all ingredients in a bowl and then partially crush using a pestle and mortar or a coffee mill. Don’t crush or mill the mixture too much; you want the end result to be slightly textured, with flecks of whole sesame seeds still visible.

sprinkle over baked pitas; hummus; grilled fish, poultry or meats; or whiske into salad dressings.