Monday’s Bread Bowl: Cold Kimchi Noodle Salad w/ Snap Beans

More Crisp Korean Fare

We revisit an old-favorite in this week’s noodle salad that’s seasoned with Kimchi sauce.  Here’s the recipe:

What you will need: 

1 spatula 
1 large bowl 
10 cups water 

1 medium bowl 
1 colander 
1 stock pot 
1 package bean thread noodles 
At least 1/3 cup sugar or more to taste 
1 (8 oz.) jar kimchi base 
1/3 cup sesame oil 
1lb snap beans 
¼ cup palm white vinegar 

Cooking and Directions:

Heat 6 cups water in stock pot until boiling point then place dried bean thread noodles in large bowl.  Next, pour hot water into bowl with noodles until submerged. Let bean thread noodles soak and soften for 2 to 3 minutes then drain in colander. Return cooked noodles to large bowl.  Set aside.

Pour 4 cups water into stock pot then heat on stove until boiling point.  Add snap beans to pot and soak for 5 minutes then drain.  Split each snap bean length-wise at the center as shown.  Set aside.   

       

Combine kimchi base, sugar, vinegar, and sesame oil in medium bowl.  Add kimchi dressing to noodles and toss well. Finally, stir in snap beans then chill in fridge for at least 3 hours before serving.  

Wednesday’s Helping: Alternate Ingredients for Blackened Mango Chicken

Not only for birds

We suggest substituting the chicken in this week’s dish with a hearty type of fish, such as salmon or mahi-mahi.  Or what about grilling up prawns and scallops?  Again, the mango sauce creates a glaze and crust that prevents natural juices from seeping out of the fish or shellfish.  You can skewer the seafood to make shish kabobs.  Make sure to allocate a proportionate amount of time to marinade the alternate ingredients. 

Tuesday’s Cupful: Double Golden Fish Brand Mango Sauce

Sweet Tropical Dressing

The chicken appears charbroiled but we assure you that it’s yummy.  The seasoning sauces and hot grilling helped seal in the chicken’s juices and flavors.  The Mixed Stew crew used Double Golden Fish Brand Mango Sauce to “offset” the rich soy sauce flavor in the marinade.  A (12.7 oz.) bottle of mango sauce is fairly priced under $5.00 at H-Mart.  This particular sauce also contains hints chili pepper so it’s spicier, too.  Remember that real mangoes constitute a very sweet serving of fiber in every bite.   

Monday’s Bread Bowl: Blackened Mango Chicken

 Sticky and Tangy BBQ Chicken

This was on the menu over the July 4^th weekend.  The Mixed Stew familia had to lick our lips and fingers over this rendition of BBQ Chicken.   Here’s the recipe:

What you will need:

1 large plastic container w/ lid

1 pair of tongs
1 large purple onion, sliced into rings

4 garlic toes, sliced small

6 – 8 chicken leg quarters

1 (12.7 oz.) bottle Double Golden Fish Brand mango sauce

1/3 cup soy sauce

½ tablespoon red pepper flakes

1 Outdoor BBQ Grill with open-flame, at 300 degrees F

1 platter for serving

Cooking & Directions:

Combine chicken parts, onion, and garlic in large container.  Add soy sauce, mango sauce, and pepper flakes.  Toss and coat chicken parts with tidbits and spices.  Cover with lid and place in refrigerator overnight to marinate.  Pull container out of refrigerator in the morning and turn chicken legs over in marinade to ensure a thorough seasoning.  Cover and place back in fridge.

Prepare grill and fire for cooking.  Take chicken out of the fridge at least 1 hour before fire is really ready for grilling.  THE GRILL MUST BE HOT.  Place poultry on grill.  Let chicken parts cook on each side for 8-10 minutes (depending on size).  Expect chicken skin to blacken as shown.  Place fully-cooked legs on platter.  Let chicken rest for 5 or 10 minutes then serve immediately.