Korean Tofu Soup

April 24, 2014


I love Asian "soupy" things. I'm not really sure why I call it "soupy" I described that to a friend once and he made fun of me... I mean yes it's just soup. But Asian soups are my comfort food - ramen, pho, taiwanesse beef noodle soups... the list goes on. As much as I love it I really never ever make it at home (I actually rarely make much Asian food at home, maybe because I always fear the ingredient list to be long and scary) Anyhow after coming home from a two months of pretty much non-stop eating out the last thing I wanted to do was eat out some more so I decided to take a stab at making my own Korean tofu soup. Some people think I'm crazy for craving this so much especially in the middle of the heat. Something about the bubbling hot soup that I just love. I researched a few recipes online and adapted them to make my own it was closest to the Bon Appetit one. Though it isn't quite the same but it definitely filled my craving.

  / blog.jchongstudio.com
  / blog.jchongstudio.com
KOREAN TOFU SOUP print this recipe! adapted from Bon Appetit
INGREDIENTS
1 cup kimchi
1 cup of kimchi liquid
2-3 tablespoons of Gochujang
2 green onion, chopped
1 package of silken tofu, cubed
1 package of enokitake mushrooms
2 eggs
2 tablespoons of fish sauce
2 tablespoons of soy sauce
1/2 tablespoon sesame oil
1 tablespoon sesame seeds

PREPARATION
1. In a large pot over medium heat - add kimchi, gochujang and cook until they begin to brown about 6-8 minutes. Add 1 cup of kimchi liquid and 5 cups of water and bring to a boil then reduce heat to a simmer and allow kimchi to stew for 30-40 minutes.
2. Add tofu, enoki mushrooms, fish sauce, soy sauce and sesame oil and let simmer for another 10 minutes. Then bring water to a boil and add sliced beef until fully cooked.
3. Before serving crack the egg and top with green onion and sesame seeds, the soup should be pipping hot to cook the egg!
PHOTOS BY JENNIFER CHONG

Bacon, Corn, Avocado and Tomato Salad + {$250 Williams Sonoma Gift Card}

April 14, 2014

Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.comSpring time! Yep remember those Sunshine Sweet Corn I told you about last year? Well they are back and it makes me super excited to know that Summer is right around the corner or if you're living in Southern California we're making everyone jealous. :P I've whipped up this easy Bacon, Corn, Avocado and Tomato Salad perfect for the afternoon snack or pack it up for an afternoon picnic. I was heading over to a friends house so I decide to pack some up for her. I used some canning jars and attempted to wrapped them up in fuoshiki method but that didn't quite work as planned so I used a string instead. Don't they look cute?

My friends over at Sunshine Sweet Corn are holding a contest to celebrate the Spring sweet corn – three winners will win $250 gift cards to Williams-Sonoma to help them cook up their favorite corn recipe. To enter hop on over to their contest page here and pin your favorite sweet corn recipe with the #sweetsurprisesweeps.



Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps/ blog.jchongstudio.com

BACON, CORN, AVOCADO AND TOMATO SALAD print this recipe!
INGREDIENTS
5 Super Sweet Corn Ears
1.5 Cups of Cherry Tomatoes, halved
1 Large Avocado, diced
8 Slices of Bacon, diced
1 Lime
3 Tablespoons of chopped Cilantro
Salt
PREPARATION
1. In a skillet cook the bacon over medium to high heat until crispy and brown and set aside.
2. Pull back the husk and remove the silks on the corn. Holding the folded husk - char the corn over an open flame (I used my gas burner) rotating as you go. Once charred allow corn to cool and then slice the kernels from the cob.
3. In a medium bowl combine corn, cherry tomatoes, diced avocado, and cilantro. Then add lime juice and salt. Fold in bacon. Season with extra salt if needed.
4. And just for fun - wrap these in some butter lettuce to make it a wrap!

Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.com
Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.com

Bacon, Corn, Avocado and Tomato Salad #sweetsurprisesweeps / blog.jchongstudio.com

+ THIS POST IS SPONSORED BY SUNSHINE SWEET CORN. ALL CONTENT, IDEAS, AND WORDS ARE MY OWN. +
PHOTOS BY JENNIFER CHONG

Honey and Sriracha Roasted Cashews

April 10, 2014

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
My friend Aaron was raving about these ultra addicting Sriracha Cashews he was having from Nature Box the other day. He suggested that I tried them so I looked them up and thought it was funny that the ingredients didn't actually contain any Sriracha sauce. So Instead of buying them I set out to create my own. Since I've never tried the Nature Box kind I can't say they taste the same but I do think these are pretty addicting. I like the spice but if you can't take the heat you cut the Sriracha in half.

I'm off in SF this week so I'm going to see what Aaron thinks about this home made version. If you make these would love to hear what you guys think!

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
SRIRACHA AND HONEY ROASTED CASHEWS print this recipe!
INGREDIENTS
4 cups of Raw Cashews
1/2 cup of Honey
2 tablespoons of Sriracha (use less if you can't take the heat!)
2 tablespoons of Olive Oil
1 thumb size grated Ginger
3 tablespoon of Sesame Seeds
PREPARATION
1. Preheat the oven to 350º. In a medium bowl, whisk together honey, sriracha, ginger and olive oil. Pour mixture with raw cashews and stir until evenly coated. Fold in sesame seeds.
2. On a lined baking sheet (don't forget to line the baking sheet or it makes for a little messier clean up!) spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally. Once golden allow cashews to cool before serving!

Sriracha Honey Cashews / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG

Honey Mustard Salmon with Shaved Brussel Sprout Salad

March 20, 2014

Honey Mustard Salmon with Shaved Brussel Sprout Salad
Food bloggers got skills. I know some of you might think I'm a food blogger but I don't spend hours in the kitchen perfecting recipes. Most of the time I'm adapting someone else's and/or made it enough for myself that I think it's food enough to share ;P When I cook I tend to not measure and really ad-lib my way through a recipe, sometimes. Maybe I will remember to write down the recipe right away other times or sometimes I completely forget. Like this recipe opps! But I've since made it again so I figured out my no-recipe, recipe. I was making a quick and simple lunch with what I already had in the house. It was easy and fast hopefully you will enjoy it too. And even if you do a little ad-libbing yourself I think it might turn out okay :)

HONEY MUSTARD SALMON WITH SHAVED BRUSSEL SPROUT SALAD print this recipe!
INGREDIENTS
4 Salmon Filets
2 tablespoon Honey
2 tablespoon Dijon Mustard
Juice from small lemon
salt and pepper to taste

salad:
16 ounces of Brussel Sprouts, shaved
1 small Fuji Apple, sliced thin.
2 tablespoon rice wine vinegar
1 teaspoon honey
PREPARATION
1. Preheat broiler. In a small bowl combine honey, Dijon mustard, and lemon juice for salmon filets. Coat all filets and place in the broiler for about 5 minutes or until cooked through and lightly brown.
2. In another small bowl combine rice wine vinegar and honey. Toss together brussel sprouts and apples.
3. Allow salmon to cool before placing on top of your brussel sprout salad!

PHOTOS BY JENNIFER CHONG

Coconut Chocolate 'Truffle' Macaroon

March 06, 2014

Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Have you guys ever had a Hail Merry Maracoon? They are flipping amazing. My no sugar perfectly chocolate go to fix. They are made with real simple ingredients so simple... I figured I could probably make them at home – cheaper and maybe even better! Perhaps it is a bad thing though because I can literally eat 20 of these in one sitting, probably more actually. I like to use Noble Maple Syrup and some good unsweetened cocoa powder.

I've been experimenting with different types of flavors – like strawberry. So far it hasn't turned out quite the same but when I find a new flavor recipe I like I will be sure to share. Would love to know what you think!

Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Coconut Chocolate 'Truffle' / blog.jchongstudio.com
Coconut Chocolate 'Truffle' / blog.jchongstudio.com

COCONUT CHOCOLATE TRUFFLE print this recipe!
INGREDIENTS
1 Cup Shredded Coconut, unsweetened
1/4 Cup Coconut Oil
4 teaspoons Cocoa Powder, unsweetened
1 teaspoon Cinnamon
2 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
Pinch of Salt
PREPARATION
1. Add all the ingredients into a blender – pulse until combined. Scoop out with melon baller, shape truffles and place on parchment paper.
2. Refrigerate until firm – option, to sprinkle with cinnamon and cocoa before refrigeration. Enjoy!


Coconut Chocolate 'Truffle' / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Gooey Banana Chocolate Bars

February 26, 2014

Gooey Banana Chocolate Bars / blog.jchongstudio.com
I used to bake a lot – I made cakes for friends birthdays, cupcakes for parties and cookies just because. While I still bake, I do a lot more gluten-free and sugar free baking. What I've noticed is that I can put a little over or under and it doesn't really make a big difference. While I'm not saying you shouldn't follow the recipe – if baking isn't your thing, baking gluten-free and sugar free is a good place to start!

I really love these gooey banana chocolate bar recipe – it was one of those recipes where people didn't believe me when I told them it didn't have all the bad stuff. I like keeping these bars in the fridge so it stays nice and firm. When I left them in room temperature they became a little too gooey for my liking. Hope you all enjoy!

Gooey Banana Chocolate Bars / blog.jchongstudio.com
Gooey Banana Chocolate Bars / blog.jchongstudio.com
GOOEY BANANA CHOCOLATE BARS print this recipe! | adapted from i am the baker
INGREDIENTS
2 bananas
1/2 cup almond butter
1/3 cup pure maple syrup
2 teaspoon vanilla extract
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
coconut oil for baking pan
PREPARATION
1. Preheat oven to 350º. Add all ingredients except for the chocolate chips to a food processor or high speed blender until evenly blended.
2. Pour the batter into an 8x8 oiled pan and top with chocolate chips.
3. Bake for 30-40 minutes until batter has firmed up. Allow the bars to cool before cutting and serving. I like to refrigerate the bars and then popping them out and cutting them! Enjoy.

Gooey Banana Chocolate Bars / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG


Asian Cucumber Salad

February 20, 2014

 Asian Cucumber Salad / blog.jchongstudio.com
I'm headed to Vegas this weekend – I think every time I tell someone I am going to Vegas they get really excited. I don't drink, gamble or party so I don't really understand the obsession with Las Vegas although I do really enjoy eating and watching Cirque du Solei shows so I have that going for me.

Anyhow onto Asian cucumber salad. This has been a new go-to favorite its quick and easy to make, delicious and healthy - serves as a good side or a snack to get through that afternoon hump. I like to add a little bit of kick to my dishes so I topped off my salad with some chili flakes, but if chili isn't your thing no worries leave it off!

 Asian Cucumber Salad / blog.jchongstudio.com

ASIAN CUCUMBER SALAD print this recipe!
INGREDIENTS
2 medium Cucumbers sliced 1/4 thin
1 tablespoon Honey
3 tablespoon Rice Vinegar
2 tablespoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon of Toasted Sesame Seeds
Chili Flakes
PREPARATION
1. In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Taste for seasoning and adjust as wanted.
2. In a separate bowl toss together the dressing and cucumbers. Fold the toasted sesames and allow salad to sit for 30 minutes or overnight
3. Top with chili flakes (optional) and serve!
 Asian Cucumber Salad / blog.jchongstudio.com
 Asian Cucumber Salad / blog.jchongstudio.com

 Asian Cucumber Salad / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Roasted Citrus Thyme Ombré Carrots

February 13, 2014

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Can you believe it's already February... I mean at this point I guess we are actually already halfway through February – it's crazy how quickly time passes. Anyhow much like everyone I attempted to challenge myself to eat cleaning at the start of the new year, lets just say I could have done a lot better. It's a constant struggle, like the rest of you I love warm bread, cupcakes and ice cream too. Last week I shared a sneak peak of this recipe on instagram and someone commented that if eating carrots always looked this good they would be eating healthy all the time. Loved hearing that recipes I post encourage you to make healthy eating choices at least some of the time!

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
I am so excited to share this Roasted Citrus Thyme Ombre Carrots recipe – while I can't take credit for this I spotted this on Pinterest and had such a great time photographing it. It's easy to make simple and tasty, no it won't taste like Skittles - but some good ol roasted carrots. If dairy is part of your diet I bet these would be some crazy good scalloped carrots (instead of potatoes). Would love to hear what some of your favorite healthy go-to options are!

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

ROASTED CITRUS THYME OMBRE CARROTS print this recipe! | original recipe from beard and bonnet
INGREDIENTS
1lb of colorful Heirloom Carrots – sliced 1/4 quarter thick
4 tablespoon of Olive Oil
3-4 springs of Thyme
Zest of 1 medium Orange
Juice from 1 medium Orange
Salt
Pepper
PREPARATION
1. Preheat oven to 425º. In a bowl mix together the carrots, olive oil, thyme, orange zest, juice and a pinch of salt and pepper toss until evenly coated. Then divide the carrots by color.
2. In a baking dish begin to layer your carrots by color - you can choose to make it gradual or maybe even try making a pattern. Once all your carrots have been properly layered - pop it in the oven for about 35-45 minutes. Depending on the thickness and baking dish size your cooking time may be slightly shorter. Feel free to top it off with some additional orange juice, thyme and salt and serve.

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com
Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

Roasted Citrus Thyme Ombré Carrots / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Blood Orange Chili Juice

February 06, 2014

 Blood Orange Chili Juice / blog.jchongstudio.com
 Blood Orange Chili Juice / blog.jchongstudio.com
Blood Orange Chili Juice / blog.jchongstudio.com
Sometimes I spend hours in the studio over the camera trying to figure out what the best shot is for something. Sometimes it happens quickly other times no so much. This blood orange juice was something I kept going back and forth on. Every shot I took didn't seem to be exactly right – I loved the dotted burlap but also like the feel of the marble. Any favorites? I still don't think the shot is right, maybe I needed a different glass... Anyhow! I got a juicer over the holidays – it's addicting. It's so crazy how much fruit and veggies it takes to make a cup of juice. My recent addiction has been a blood orange and chili combo. I got something similar at Whole Foods and I've been on a quest to recreate it ever since. It's sweet with a little kick at the end, I can't get enough of the combo.

BLOOD ORANGE CHILI JUICE print this recipe!
INGREDIENTS
6 Blood Oranges
2 Serrano Chili
Agave Nectar
PREPARATION
1. Juice blood oranges. Finely dice serrano chili's and allow chili to soak in the juice for 24 hours.
2. Strain juice – removing all the chili and add agave for additional sweetening.

Blood Orange Chili Juice / blog.jchongstudio.com
Blood Orange Chili Juice / blog.jchongstudio.com
 Blood Orange Chili Juice / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Shaved Brussel Sprout Salad

January 30, 2014

Shaved Brussel Sprout Salad with Warm Pancetta Vinaigrette
I guess the new year always calls for healthy eating right? After all the traveling I was doing in December I was welcoming some simple meals at home. Admittedly it's tough – its easier when you have friends to keep you accountable. I'm in a 30 day challenge with a friend to eat 80% clean with a little bit of cheats – somehow the ability to indulge sometimes makes it harder than to never indulge at all. One of the meals I've been eating a lot is this shaved brussel sprout salad with warm pancetta dressing. I think I first came across this recipe in a magazine but for the life of me I can't find it. So I've been making up things as I go from what I remember.

SHAVED BRUSSEL SPROUT SALAD WITH WARM PANCETTA VINAIGRETTE print this recipe!
INGREDIENTS
SALAD:
1lb shaved Brussel Sprouts
1 cup of halved Cherry Tomatoes
1 medium Pomegranate
4 oz Goat Cheese

VINAIGRETTE:
3 thick cut slices of Pancetta chopped
1/3 cup White Wine Vinegar
2 teaspoons Dijon Mustard
1 tablespoon Maple Syrup
Olive Oil
PREPARATION
1. In a small skillet – cook the Pancetta pieces over medium to high heat until crisp. Add white wine vinegar, Dijon mustard and maple syrup and stir until smooth then remove from heat.
2. Combine salad ingredients in a large bowl and toss together with vinaigrette. Enjoy!


PHOTOS BY JENNIFER CHONG

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