The Online Recipe Box

Here is a traditional Korean recipe:

Ingredients:

• 3 pounds beef, sliced very thin sukiyaki style about 1/8 in thick(use very tender cut of beef, like top round)
• 1/2 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seed
• 1 tablespoon minced garlic
• 1/2 teaspoon ginger powder
• 3 tablespoons granulated sugar
• 5 green onions, sliced

Directions:

1. Mix ingredients in bowl and mix.
2. Add a little bit of water.
3. Marinate for about three hours.
4. Cook in pan on a medium temperature until meat is browned. You don’t need to add oil to pan. (sometimes I have seen people use yellow onions and even shredded carrots)

Recipe Submitted by: Amber

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(3 votes, average: 5 out of 5)

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Ingredients:

Rice

• 1 1/2 cups white long grain rice
• 1 1/2 cups water

Dressing

• 4 tbs non fat Italian dressing
• 2 tbs cider vinegar
• 2 tbs orange juice

Salad

• 1 can (430 ml) Black beans, drained and rinsed
• 1 tomato, diced into cubes
• 1 mango, peeled, pit removed, chopped into cubes
• 1 orange, peeled, seeds removed, chopped into cubes
• 1/2 jalapeno pepper, seeds and veins removed, sliced into thin strips
• 1/2 red bell pepper, seeds removed, sliced into thin strips
• 6 cups shredded dark green lettuce
• 1/4 cup sliced green onion

Directions:

1. Prepare rice and allow to cool at room temperature.
2. Combine dressing ingredients and toss with salad ingredients then toss with rice

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Ingredients:

• 12 Ti leaves or 1 package of banana leaves cut into 4 inch strips width ways
• 45-50 taro leaves
• 1 ½ -2 lbs chicken
• 1 lb mahi-mahi or butterfish
• Hawaiian or kosher salt
• Liquid smoke

Directions:

1. Cut chicken and fish into 1 inch cubes.
2. Salt the fish, and salt and liquid smoke the chicken. Stack 8 to 10 taro leaves. Divide pork and fish into 6 portions and place a portion of each into the center of top taro leaf. Wrap leaves around fish and chicken.
3. Take 2 ti leaves or 2 banana strips and lay them across each other forming an “x”. Take the fish and chicken bundle and place it in the middle of the leaves. Wrap the bundle with the leaves and tie securely with string. Place lau laus in a steamer and steam for 4 hours.

Serves 6

Recipe Submitted by: Melanie Terry

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