Recipes

Egg Fried Rice

In a hot pan add some neutral tasting oil and fry some onions and scallions. Add your assortment of vegetables and cook them but maintain its hard texture. Add the sauce and reduce it. Add day-old rice, optimal for the highest quality fried rice. Let the bottom crisp and serve. Garnish with the greens of a scallion and sesame seeds

Sauce: Gochujang(Korean Chili Paste), sambal, rice vi

Korean Chili Noodles

Scramble some eggs seasoned with salt and pepper and set aside

Mix: soy sauce, soybean paste, sweet chili sauce, sambal, rice vinegar, mirin, dark soy sauce, gochujang, and minced garlic

Boil rice or jjajang noodles on the side. Heat some oil in a pan. Add scallions and onions. Add the mix with some water. Add honey or a cornstarch slurry to thicken the sauce. Add the boiled nood

Gobi Manchurian

Batter: All purpose flour, corn flour, pepper powder, Gobi Manchurian seasoning, salt  

Add enough water. Not too thick but not too runny. Make sure the cauliflower florets are completely coated with the batter. Fry the cauliflower in batches. Let the Gobi rest while heating the oil to higher temperature. Re fry for an even crispier crust.

In a hot pan, add oil. When ready, add sca

Orange Chicken Paneer

Batter: 1/2 cup of cornstarch, 1/4 cup of all purpose flou, 1 egg, salt, and pepper. Mix well with adequate water to form a thin batter. 

Cut Paneer Cubes into 1/4 inch thick squares and put in warm water for 15 mins. After 15 mins add to batter and deep fry.

Sauce: 4 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp rice vinegar, minced garlic, orange zest,  juice of that entire 

Sweet n sour chili paneer 

Put your triangle cut paneer in. Make a batter out of cornflour and all purpose flour. Season with salt, chili powder, soy sauce, Chaat masala, chili paneer seasoning. Deep fry (it should be crispy af)

In a wok, add oil and sauté onions and green onions. Add your jalapeños and ginger garlic paste. Add rice vinegar. Simmer for 1 minute and add ketchup, sweet and sour sauce,

Kimchi Rangoons and Kimchi Noodles

Rangoons: Cream cheese, kimchi, Worcestershire sauce, soy sauce, scallions. Use egg wash to bind the wonton and filling.

Noodles: Sauté your kimchi to temper the oil. Add scallions and your noodles. Add a mixture of dark and light soy, soy bean paste, gochujang, oyster sauce. Cook until sauce thickens.