***A PLACE TO SHARE YOUR CULINARY ADVENTURES***

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For all the Korean Drama Addicts out there, do you want to learn how they cook all the great dishes you see in the drama? Go here!

www.mykoreankitchen.com

There are great simple recipes you can try at home. Don't be afraid to try new ingredients! Happy Cooking! ^-^


Chef of the Month: Masaharu Morimoto




Masaharu Morimoto (森本正治, Morimoto Masaharu?, born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America. Morimoto's costume on Iron Chef is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf, while on Iron Chef America he dons the standard blue Iron Chef outfit with white trim and a patch of the Japanese flag on his sleeve (the other Iron Chefs America have an American flag). In his professional life, to distinguish himself from his on-screen persona, Morimoto wears (purely aesthetic) glasses.

Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by western cooking styles, he decided to sell his restaurant in 1985 to travel around the United States. His travels further influenced his fusion style of cuisine. He established himself in Manhattan, New York City, and worked in some of that city's more prestigious restaurants, including the dining area for Sony Corporation's executive staff and visiting V.I.P.s, the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.

When he was at Nobu he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He now has a Morimoto restaurant in the Meat Packing District in New York City, as well as a restaurant in Mumbai, India, named Wasabi. He also partnered with businessmen Paul Ardaji Jr. and Paul Ardaji Sr. in an Asian bistro venture called Pauli Moto's; the initial branch opened in Tyson's Corner, Virginia but is now closed.

Morimoto currently appears as an Iron Chef in Iron Chef America, a spin-off from the original Japanese "Iron Chef" series.
Chef Morimoto has also developed a line of specialty beers with Rogue Ales of Newport, Oregon.


http://www.morimotorestaurant.com
http://www.chefmorimoto.com
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~Exotic Fruit Corner~

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What the heck is that?
durian = stinky fruit
The weird and smelly durian has attracted a cult-like following. It's called the King of Fruits by aficionados in Southeast Asia, but Westerners usually don't care much for its mild oniony flavor. Once cut open, the durian gives off such a strong and foul odor that it's banned on Singaporean subways. Look for it in Asian markets. The boiled seeds of the durian are called betons.

If you've watched Andrew Zimmern's Bizzare Food, you've seen him passionately dislike this fruit. ^-^
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- Recipes Around the World -

Thai Egg Rolls (Po-Pia Thot)



1 pack egg-roll sheets
½ lb. ground pork
3 oz. crab meat
1 egg
1 – 3 oz. pack mungbean noodles
½ cup shredded carrot
½ cup shredded cabbage
5-6 dried ear mushrooms (soaked in hot water), chopped
½ Tbs. black pepper
1 Tbs. chopped garlic
½ tsp. salt
1 Tbs. light soy sauce
3 cups vegetable oil

Soak the noodles until soft, then cut into short lengths.
Mix pork, egg, cabbage, carrots, mushrooms, pepper and light soy sauce together then add the noodles and mix well.
Fry the garlic in 3 Tbs. oil and then add pork and noodle mixture. Fry until fairly dry, then set aside to cool.
Place a teaspoonful of the filling on an egg roll sheet, fold the sheet over the filling, fold about half a turn, fold in the ends to close them; then, roll up tightly, sealing the sheet closed with the paste.
Deep fry in plenty of vegetable oil over low heat until crisp and golden brown.
Serve with sauce, sliced cucumber, and sweet basil leaves.

This is one of my favorite recipes for an eggroll. It has a lot of flavors from the mushroom and the glass noodles adds great texture.
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*** Droolworthy Dessert ***



No Bake Cheesecake - Classic Chocolate Cheesecake

This is a very easy recipe if you don't have the time to bake or have no desire to bake but still love cheesecake! Remember that the garnish makes a difference of what flavor you want to infuse. Garnish ideas are fresh fruits or even frozen fruits (thawed) such as strawberries and raspberries. Enjoy everyone!

Ingredients:
1-1/2 cups Semi-Sweet Chocolate Chips
1 (8 ounces) package Cream Cheese, softened
1 (3 ounces) package Cream Cheese, softened
1/2 cup Sugar
1/4 cup (1/2 stick) Butter or Margarine, softened
2 cups Frozen Non-Dairy Whipped Topping, thawed
1 packaged Graham Cracker Crumb Crust (6 ounces)

Preparation:
Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

Refrigerate until firm. Garnish as desired


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