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Italian grilled lamb chops agnello @orientalrecipes

Italian Grilled Lamb Chops - Agnello alla Scottadito



  • 2 ¼ pounds (1 k) of baby lamb chops
  • ½ cup extravirgin olive oil
  • ½ cup dry white wine
  • 1-2 bay leaves
  • 3-4 juniper berries
  • 3-4 peppercorns
  • 2 cloves garlic
  • 2 lemons, cut into wedges
  • Salt and pepper to taste


  1. Combine the oil and wine in a bowl. Crush the berries and garlic, and tear the bay leaf. Combine them with the lemon wedges and the oil-and-wine mixture, and marinate the lamb for at least 12 hours, turning the pieces occasionally.

    You can either cook the lamb chops in a skillet, over a brisk flame, or grill them over the coals. In either case, lay slices of lemon from the marinade over them as they cook, turn them occasionally, and salt them well when they’re almost done. If you’re doing them over the coals you may also want to baste them with the marinade.
Apricot gingerini ingredients 2 ½ oz white @orientalrecipes

Apricot Gingerini


  • 2 ½ oz white grape juice
  • 3 oz apricot nectar
  • 1 oz ginger-infused simple syrup
  • ¼ tsp ground clove


  1. Pour grape juice, apricot nectar, ginger-infused simple syrup [find a recipe for vanilla-ginger simple syrup here and skip the vanilla], and most of the ground clove into a mixing glass fill with ice.
  2. Shake vigorously, then strain into a martini glass.
  3. Garnish with the remaining ground clove atop the drink.
Gluten free beer battered fish fry @orientalrecipes

Gluten-Free Beer-Battered Fish Fry


  • Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
  • 2 pounds fresh fish fillets
  • 1 cup all purpose gluten-free all purpose flour mix (I used Bob’s Red Mill All Purpose GF Baking Mix)
  • 1 cup cornstarch
  • 1 teaspoon GF baking powder
  • 1 teaspoon sugar
  • 1 teaspoon cayenne powder
  • 1 teaspoon GF garlic powder
  • 1 teaspoon GF onion powder
  • 1 teaspoon salt
  • 12 ounce bottle of gluten-free beer OR 12 ounces of club soda


  1. Combine cornstarch, gluten-free all purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a large, plastic zip lock bag.
  2. Shake the bag to thoroughly mix the dry ingredients. Pour this mixture into a medium sized bowl.
  3. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
  4. Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
  5. Fry in hot oil until golden brown.

*Note*: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Spicy korean rice cakes duk boki @orientalrecipes

Spicy Korean Rice Cakes (Duk Boki)



  • 1 lb cylindrical rice cakes (duk), cut into 2" pieces
  • 1 Tbsp kochujang (hot chili pepper paste)
  • 1 tsp kochukaru (hot chili pepper powder)
  • 1 Tbsp sugar
  • 2 tsp minced garlic
  • 1.5 Tbsp soy sauce
  • 1 package rectangular fish cake (oden or omook), sliced into 1" pieces
  • 2 cups Napa cabbage, chopped
  • 3 shiitake mushrooms, soaked and sliced into pieces


  1. Soak rice cakes (duk)for about an hour in cold water.*
  2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
  3. Bring to a boil.
  4. Add fish cakes.
  5. Bring to a boil.
  6. Add the mushrooms, cabbage, and rice cakes.
  7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

*Note*: Add in the rice cake with the sauce in the beginning if you don’t have time to soak the rice cake. Let it simmer in for 10 minutes before adding the other ingredients.

Grilled cheese sandwich ingredients 4 sliced @orientalrecipes



  • 4 Sliced white breads
  • 2 Cheddar cheese
  • 3 Tablespoons of butter, divided


  1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.
  2. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted.
  3. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Korean seaweed soup miyuk gook ingredients 1 @orientalrecipes

Korean Seaweed Soup (Miyuk gook)


  • 1 oz dried seaweed
  • 1 Tbsp sesame oil
  • 3 cups soup stock*
  • 2 Tbsp soy sauce
  • 2 cloves garlic, finely chopped
  • Salt to taste


  1. Rehydrate seaweed by placing in a large bowl and covering with water for 30 minutes. (Note: 1 oz of dried seaweed looks very small, but it rehydrates to about 2 cups)

  2. Drain seaweed, squeeze out excess water, and cut into 2-inch pieces.

  3. In soup pot over medium heat, sauté seaweed in sesame oil for 2 minutes.

  4. Add garlic and soy sauce and sauté for another 2 minutes.

  5. Pour stock into pot and turn heat to high.

  6. When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.

*Note*: Beef or anchovy stocks work well and vegetarians can use 1.5 cups vegetable stock and 1.5 cups of water.

Beef bulgogi ingredients 1 pound flank steak @orientalrecipes

Beef Bulgogi


  • 1 pound flank steak, thinly sliced

  • 5 tablespoons soy sauce

  • 2 ½ tablespoons white sugar

  • ¼ cup chopped green onion

  • 2 tablespoons minced garlic

  • 2 tablespoons sesame seeds

  • 2 tablespoons sesame oil

  • ½ teaspoon ground black pepper


  1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Candied ginger ingredients 2 cups ginger @orientalrecipes

Candied Ginger


  • 2 cups ginger, peeled and cut into thin strips
  • 2 cups sugar, and more brown and white sugar for coating
  • water


  1. In a soup pot, boil ginger strips gently in water for about 20-30 minutes (until tender).
  2. Drain water and return ginger back to pot.
  3. Add sugar and ¼ cup water and cook over low heat until almost no syrup is left, stirring frequently.
  4. While ginger strips are still hot, shake or roll in brown and white sugar.
  5. Separate strips to cool.


Kimbop korean sushi ingredients 1 cup @orientalrecipes

Kimbop (Korean Sushi)


  • 1 cup uncooked glutinous white rice (sushi rice)

  • 1 ½ cups water

  • 1 tablespoon sesame oil

  • salt, to taste

  • 2 eggs, beaten

  • 4 sheets sushi nori (dry seaweed)

  • 1 cucumber, cut into thin strips

  • 1 carrot, cut into thin strips

  • 4 slices American processed cheese, cut into thin strips

  • 4 slices cooked ham, cut into thin strips

  • 2 teaspoons sesame oil


  1. Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.
  2. While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.
  3. Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with ½ teaspoon of sesame oil and cut into six even pieces.
Kung pao chicken ingredients 2 boneless @orientalrecipes

Kung Pao Chicken


  • 2 boneless chicken breasts, about 6 ounces each
  • 6 to 8 small dried red chili peppers, or as desired
  • 2 garlic cloves,
  • ½ cup skinless, unsalted peanuts
  • 3 - 4 cups oil for deep-frying and stir-frying

Ingredients for Marinade:

  • 1 tablespoon soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 2 teaspoons cold water
  • 2 teaspoons cornstarch

Ingredients for Sauce:

  • 1 tablespoon dark soy sauce
  • 2 teaspoons light soy sauce
  • 1 tablespoon black or red rice vinegar, or red wine vinegar
  • 1 tablespoon chicken broth or water
  • 3 teaspoons granulated sugar
  • ½ tsp salt
  • a few drops sesame oil
  • 1 tsp cornstarch


  1. Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.
  2. In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.
  3. Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.
  4. Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.
  5. Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.
Tamagoyaki japanese rolled omelet @orientalrecipes

Tamagoyaki - Japanese Rolled Omelet


  • 4 eggs, beaten
  • 3 Tbsp dashi soup stock
  • 2 Tbsp - 1 ½ Tbsp sugar


  1. Beat eggs in a bowl. Add dashi soup and sugar in the egg and mix well.
  2.  Heat a Tamagoyaki pan on medium heat. Oil the pan.
  3. Pour a scoop of egg mixture in the pan and spread over the surface.
  4. Cook it until half done and roll the egg toward the bottom side.
  5. Move the rolled egg to the top side.
  6. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker.
  7.  Cook the omelet until done.
  8. If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
  9.  Cut tamagoyaki into 1-inch thick pieces.
  10. Serve.

*Note*: You can adjust the sweetness of Tamagoyaki with the amount of sugar.

Korean cold noodles mul naengmyun @orientalrecipes

Korean Cold Noodles

(Mul Naengmyun)


  • ¼ lb Naengyun Noodles (thin noodles made from buckwheat and sweet potato, but make sure you’re not buying soba or memil gooksu)
  • 2 cups chicken broth
  • 2 cups beef broth, unsalted
  • 1 Tbsp brown rice vinegar
  • 2 Tbsp white vinegar
  • 1 small Asian pear, julienned or cut into paper-thin slices
  • 1 egg, hard-boiled and sliced in half
  • ½ Korean cucumber, seeded and then julienned or cut into paper-thin slices
  • ¼ cup pickled radish
  • Cooked brisket or beef shank, thinly sliced (optional topping)

Ingredients for Serving:

  • ice cubes
  • vinegar
  • sugar
  • Korean mustard


  1. Mix cooled chicken and beef broths together with vinegar.*
  2. Add more salt or vinegar to taste.**
  3. Chill in refrigerator for at least a half an hour if possible.
  4. Cook noodles according to package directions, about 3-5 minutes in boiling water.
  5. Drain noodles and rinse well in cold water to stop cooking and eliminate some excess starch.
  6. Distribute noodles into bowls, mounding at bottom.
  7. Pour a generous amount of chilled broth and a few ice cubes to cover almost of all of noodles.
  8. Place half a boiled egg, cucumber and pear slices, pickled radish, and brisket slices on top of noodles.


  • You can get the broth from any supermarket.
  • If you don’t have Asian Pear, you can use crunchy apply or just add 1 or 2 tsp of sugar in your broth.
Dark chocolate chip cake ingredients 1825 @orientalrecipes

Dark Chocolate Chip Cake


  • 18.25 ounce yellow cake mix
  • 4 serving-szie package white chocolate instant pudding mix
  • 1/3 cup cocoa powder
  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 2 teaspoons cinnamon
  • 10 ounce bag dark chocolate chips
  • 1 ounce white chocolate bar
  • 3 ounces semi-sweet chocolate


  1. Preheat oven to 350 degrees F. Grease and flour Bundt cake pan.
  2.  In a large bowl, combine cake mix, pudding mix, cocoa powder, eggs, vegetable oil, sour cream and cinnamon. Use an electric mixer for 2 minutes.
  3. Stir in dark chocolate chips. Bake for 50 to 60 minutes and tester comes out clean.
  4.  Let cool in pan for 10 minutes. Remove from pan and allow to finish cooling on wire rack.
  5. Place cake on serving plate. Separately melt white and semi-sweet chocolates.
  6. Spoon semi-sweet chocolate over top of cake.
  7. Spoon white chocolate over that.
Oyster veloute ingredients 3 finely chopped @orientalrecipes

Oyster Veloute


  • 3 finely chopped shallots
  • 3 T unsalted butter
  • 3 T flour
  • 3-4 cups lobster or fish stock
  • 3-4 cups chicken or vegetable stock
  • 9-12 oz. shucked oysters, with their liquor
  • ½ - 1 t. cayenne pepper
  • 3-4 egg yolks
  • 1 cup heavy cream
  • 2 T finely chopped parsley


  1. In a large pot, slowly cook the shallots in the butter, stirring often, for about 5 minutes over medium heat. Do not let them brown.

  2. Add the flour a tablespoon at a time, stirring all the while. When the flour is all incorporated, stir well and cook over low heat for about 10 minutes. It is important not to go too far during this time, as you are making a roux and a burnt or dark brown roux will ruin this dish. Stir often. You want the flour-butter-shallot mixture to be tan, not brown.

  3. Meanwhile, mix the stocks and heat them to a simmer.

  4. After the roux has cooked for about 10 minutes, slowly add the stock, about a cup at a time, stirring all the while. It will thicken at first, then loosen up, but it will stay incorporated. Bring this to a gentle boil, then drop the heat to a simmer. Let this simmer for 20 minutes.

  5. Meanwhile, finely chop some parsley for garnish. Remove the oysters from their jar, or if you have shucked the oysters yourself, separate them from their juice, called the liquor. Strain the liquor, which can have bits of shell or grit.

  6. Once it is strained, add the liquor and the oysters to a blender and buzz furiously for about a minute. It should look like a brownish milkshake.

  7. After the stocks have simmered 20 minutes or so, add the oyster puree and stir well to combine. Add the cayenne pepper. Simmer this – don’t let it boil – for another 10 minutes.

  8. Pour the soup through your finest-mesh sieve into a large bowl and push the solids through it. Use a wooden spoon to do the pushing.

  9. Beat the cream and eggs together in a medium-sized bowl.

  10. Return the soup to a clean pot and heat to just under a simmer. It cannot be boiling, or ever simmering too much.

  11. With a ladle in one hand and a fork or whisk in another, slowly pour in 4-5 ladles’ worth of soup into the egg-cream mixture, whisking all the while. This is called “tempering,” and keeps the mixture from curdling when you put it into the soup. Once you have the temperature of the egg-cream mixture up a bit from your ladling, pour the lot into the rest of the soup and stir to combine.

  12. Let this heat up – again, it absolutely cannot boil or it will break – for about 5-10 minutes and it is ready.

  13. Pour into bowls and garnish with parsley.

The brownie ingredients 8 1 ounce squares of @orientalrecipes

The Brownie


  • 8- 1 ounce squares of unsweetened chocolate
  • 1 cup butter
  • 5 eggs
  • 3 cups sugar
  • 1 tablespoon vanilla
  • 1-½ cups flour
  • 1 teaspoon salt
  • 2-½ cups chopped pecans or walnuts, lightly toasted


  1. Preheat oven to 350 degrees F. (or 325 degrees F. for glass or dark metal pan). Grease a 9 x 13 pan.
  2. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

  3. Bake Ultimate Brownies for 35-40 minutes. (Don’t over bake.)

*Note*: Frost if desired, the taste is better in my view.

Brazilian cheese bread pao de queijo @orientalrecipes

Brazilian Cheese Bread (Pao de Queijo)


  • 2 cups whole milk
  • 8 tablespoons butter, melted
  • ½ cup vegetable oil
  • 4 ¼ cups tapioca flour
  • 4 eggs
  • 2 cups grated farmer’s cheese, or any firm, fresh cows milk cheese
  • ¼ cup grated cheddar cheese (optional)
  • salt to taste


  1. Preheat the oven to 350 degrees.

  2. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.

  3. Stir tapioca flour into the milk and butter mixture.

  4. Stir in the eggs and the cheese, and mix well.

  5. Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).

  6. With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.

  7. Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.

  8. Serve warm.
Coconut rice arroz con coco ingredients 1 @orientalrecipes

Coconut Rice - Arroz con Coco


  • 1 13.5 ounce can coconut milk
  • 2 cups rice
  • ¼ cup raisins
  • 3 cups water
  • 1 teaspoon salt
  • 1-2 tablespoons sugar


  1. Place coconut milk in a heavy pot and bring to a boil.

  2. Simmer coconut milk until the liquid has evaporated and the coconut solids separate from the oil. Continue to cook, stirring constantly, until coconut solids are dark golden brown.

  3. Stir in the rice and raisins. Stir in the water, salt and sugar.

  4. Bring water to a boil, then lower heat and simmer rice, covered, for about 15-20 minutes. Turn off heat and let rice remain on the stove for another 5-10 minutes, covered.

  5. Fluff rice and serve.
Lemon glazed cake ingredients for cake 1 ½ cups @orientalrecipes

Lemon Glazed Cake

Ingredients for cake:

  • 1-½ cups sugar
  • ½ cup butter, softened
  • 3 eggs
  • 2-½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons grated lemon peel
  • 2 tablespoons lemon juice

Ingredients for Lemon Glaze:

  • 1-½ cups powdered sugar
  • ¼ cup butter, melted
  • enough fresh lemon juice to make glaze spreadable
  • lemon zest to taste, optional


  1. Preheat oven to 325; grease and flour a Bundt pan.
  2. Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.

  3. Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a “perfect” batter. Put your lemon zest and lemon juice in last. Mix well.

  4. Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the “toothpick” test to make certain it is done but don’t overcook !! And trust your nose ie. when you can smell it, it’s done !!

  5. Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.

Sago with mango and toasted coconut ingredients @orientalrecipes

Sago with Mango and Toasted Coconut


  • 70 grams sago (tapioca)
  • 1 cup coconut milk
  • 1.5 cups water
  • 35 grams palm sugar
  • 1 teaspoon vanilla bean paste or essence
  • 25 grams shredded coconut
  • 1 fresh mango or 1 small tin mango


  1. In a small saucepan, bring sago, coconut milk, water, sugar and vanilla bean to the boil.
  2. Reduce to simmer until tapioca has become translucent (8-10 minutes).
  3. Meanwhile, heat up a frypan until hot and then add shredded coconut.
  4. Cook, stirring constantly, until coconut starts to brown nicely.
  5. When it’s almost done, turn off the heat as the coconut will continue to cook from the heat of the pan.
  6. To serve, ladle sago into serving bowls, top with sliced mango and garnish with shredded coconut.
  7. If you are using canned mango, a couple of teaspoons of the syrup can be dribbled over the sago, too.
Korean scallion pancake pa jun 2 cups flour 2 @orientalrecipes

Korean Scallion Pancake (Pa Jun)

  • 2 cups flour
  • 2 eggs, beaten
  • 1.5 cups water
  • 1 bunch of scallions, halved and cut into 2-3 inch lengths
  • 1 tsp salt
  • Oil for cooking


  1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.

  2. Heat a saute pan over medium heat and coat with a thin layer of oil.

  3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).

  4. Cook for 3-4 minutes until set and golden brown on bottom.

  5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

  6. Serve with soy or spicy dipping sauce.