FINE DINING MONSTER

  Perkedel Jagung (Indonesian Corn Fritters) Ingredients 1 tablespoon vegetable oil (such as sunflower), plus more for deep-frying 2 ½ inch piece fresh ginger, peeled and thinly sliced 6 garlic cloves, peeled and thinly sliced 2 long red chiles (such as Holland or small Fresnos), thinly sliced 2 small banana shallots or 4 Thai shallots, peeled and thinly sliced 2 large scallions, thinly sliced 5 Makrut lime leaves (optional), stems removed, very thinly sliced, or the zest from 1 lime (optional) 4 ears of corn, husked and kernels cut from cob, or 2 cups canned or frozen, thawed sweet corn kernels 2 large eggs, beaten to blend 2 teaspoons  ground coriander 1 teaspoon ground cumin 3 pinches of sea salt Large pinch of black pepper 6 tablespoons cornstarch Tomato Sambal , for serving Directions Make the fritters In a large skillet, heat 1 tablespoon of the oil ...

  Shabu-Shabu Ingredients GARLIC SAUCE: 1/4 cup minced garlic 1/4 cup fresh lemon juice 1 teaspoon kosher salt 1/4 cup canola oil KOMBU BROTH: 12 cups cold water 1 ounce kombu 2 teaspoons kosher salt PONZU: 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tablespoons mirin SHABU-SHABU: 2 (12-ounce) boneless rib eyes (about 1/2 inch thick), thinly sliced against the grain 8 ounces baby corn ears 8 ounces tiny baby bok choy, halved vertically 8 ounces snow peas 6 ounces shiitake mushroom caps 6 ounces enoki or honshimeji mushrooms 1 (8-ounce) lotus root, peeled and very thinly sliced 4 cups hot cooked long-grain white rice Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Make the garlic sauce: Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.

  Japchae (Korean Stir-Fried Glass Noodles) Ingredients 10 ounces boneless rib eye steak, thinly sliced 4 1/2 tablespoons soy sauce, divided 2 1/2 tablespoons light brown sugar, divided 3 1/2 tablespoons toasted sesame oil, divided  2 garlic cloves, minced (about 2 teaspoons), divided 10 ounces fresh baby spinach (about 10 cups) 1 1/4 teaspoons kosher salt, divided 12 ounces uncooked Korean sweet potato noodles or mung bean noodles 3 tablespoons canola oil, divided  1 1/3 cups 3-inch-julienne-cut carrots 2/3 cup 1/2-inch-sliced white and light green scallion bottoms 1 cup 1-inch-sliced dark green scallion tops 2 cups thinly sliced shiitake mushroom caps 1 tablespoon roasted sesame seeds (optional) Directions Place steak in a small bowl. Add 1 1/2 tablespoons soy sauce, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons sesame oil, and 1 teaspoon minced garlic. Massage seasonings into meat. Let stand at room temperature until ready to ...

  Lok Lak Cambodian Black Pepper Beef Ingredients 1/3 cup oyster sauce 1/4 cup crushed garlic (about 8 garlic cloves) 3 tablespoons cooking rice wine 2 3/4 tablespoons raw sugar 2 tablespoons soy seasoning sauce (such as Golden Mountain) 2 tablespoons dark soy sauce 2 1/2 teaspoons crushed plus 1 teaspoon coarsely ground Kampot or other black peppercorns, divided 2 tablespoons cornstarch 2 tablespoons water 2 pounds flank steak, cut into 3/4-inch cubes 2 tablespoons olive oil 2 cups thinly sliced red onion (from 1 medium onion) 2 tablespoons fresh lime juice (from 1 lime) 1 teaspoon coarse sea salt 8 butter lettuce leaves 1 unripe red tomato, cut into 8 wedges Directions Stir together oyster sauce, garlic, rice wine, sugar, soy seasoning sauce, dark soy sauce, and 2 1/2 teaspoons of the crushed Kampot peppercorns in a small bowl. Stir together cornstarch and 2 tablespoons water in a medium bowl until cornstarch is dissolved; add beef, and toss ...

  Gorditas Ingredients 1 cup masa harina (instant corn masa flour), such as Maseca 1 cup hot water, plus more as needed 1 teaspoon salt 1 cup all-purpose flour 1 ½ teaspoons baking powder 1 tablespoon shortening 1 cup canola oil for frying Directions Gather all ingredients.   Stir masa harina, water, and salt together in a large bowl until combined. Whisk flour and baking powder together in a small bowl until combined. Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky. Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working. Line a work surface with waxed paper or plastic wrap; s...

  Sincronizada Ingredients 2 (8 inch) flour tortillas ¼ cup shredded Monterey Jack cheese 2 slices ham Directions Warm a griddle or a flat pan over medium heat. Sprinkle 1/2 of the Monterey Jack cheese over 1 of the tortillas, add ham, and sprinkle the rest of the cheese over the ham. Top with the second tortilla. Cook sincronizada on the griddle or flat pan until tortillas are lightly toasted and the cheese has melted, turning with a spatula or tongs to toast both sides, 2 to 3 minutes per side.

  Thai Coconut Soup with Chicken and Coriander Leaves Ingredients 2 tbsp Sesame oil 2, red, scored lengthways Chili pepper 2, stalks, chopped Lemongrass 250 ml Coconut milk 750 ml Chicken stock 4, leaves Limes 2, breasts, skinned and cut into chunks Chicken 1 tbsp Fish sauce 1 tsp Sugar   Corianderleaves, to garnish Lime juice1 lime Preparation Heat the sesame oil in a wok. Add the chillis and lemongrass, cook for 2 minutes then add the chicken stock, coconut milk and lime leavesand simmer for about 10 minutes. Add the chicken pieces to the soup and simmer gently until the chicken is cooked through. Add the fish sauce, lime juice and sugar, season with salt and pepper and serve in warmed bowls garnished with the coriander leaves.  

  Hibachi Shrimp Ingredients 2 ½ Tablespoons unsalted butter 2 ½ Tablespoons minced garlic 1 pound raw grilling shrimp peeled, and tail shells removed 3 Tablespoons sesame oil 3 Tablespoons oyster sauce 4 Tablespoons low sodium soy sauce Before You Begin If you can’t find grilling shrimp (we get it at the seafood counter in our local grocery store), you can buy extra large shrimp. Although hibachi shrimp is best served fresh, you can store any leftovers in an air-tight container for 2-3 days. Reheat in a skillet over medium-low heat just until warmed through. Do note that shrimp is easily overcooked, even when reheating. Instructions Melt butter in a large skillet over medium-high heat. Add garlic and saute for 1 minute. Add shrimp, sesame oil, oyster sauce, and soy sauce. Cook for 2-3 minutes then turn shrimp over and cook 2-3 minutes more. Remove shrimp to a paper towel lined plate. Serve...

    Haitan Akra (Crispy Taro Root Fritters) with Caviar and Remo Ingredients Remoulade 1 cup mayonnaise 2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons) 1 1/2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice 1/2 teaspoon black pepper 1/4 teaspoon kosher salt Akra 1 pound taro root, peeled (see Note) 4 medium scallions, thinly sliced (about 3/4 cup) 1/4 cup finely chopped fresh flat-leaf parsley 3 large garlic cloves, finely chopped (about 1 tablespoon) 1 medium-size fresh Scotch bonnet chile or habanero chile, finely chopped (about 1 tablespoon) 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt 1/2 teaspoon black pepper 1 large egg, lightly beaten Extra-virgin olive oil, for frying Additional ingredient 3 tablespoons (ab...

  Birria de Chivo Estilo Jalisco (Mexican Braised Goat) Ingredients Marinade: 3 ancho chile peppers 1 cup white vinegar 15 whole black peppercorns 1 (1 inch) piece fresh ginger root 2 garlic cloves, peeled 3 whole cloves 1 pinch dried marjoram 1 pinch ground cumin 1 pinch dried thyme 4 ½ pounds goat leg Meat Sauce: 2 pounds plum tomatoes 2 cups water 3 whole black peppercorns 2 garlic cloves, peeled 2 whole cloves 1 pinch dried marjoram 1 pinch dried thyme 1 pinch ground cumin salt to taste Hot Sauce: 30 chiles de arbol ¼ cup white vinegar 10 whole black peppercorns 1 clove garlic, peeled 2 white onions, minced Directions Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot wat...

  Murgh Makhani (Butter Chicken) Ingredients 2 tablespoons ghee or vegetable oil 2 cups finely diced yellow onion 1 teaspoon kosher salt 2 tablespoons tomato paste 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger 4 teaspoons red chili powder, divided 1 teaspoon garam masala 1/2 teaspoon ground turmeric 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 1 (14-ounce) can diced tomatoes, undrained 2 tablespoons finely chopped chipotle chiles in adobo sauce Water, if needed 1/2 cup raw cashew pieces 3/4 cup heavy cream Directions Heat ghee in a medium Dutch oven or pot over medium until shimmering, about 1 minute. Add onion and salt; cook, stirring occasionally, until onions are soft and translucent, about 3 minutes. Add tomato paste, gar...

  Seafood Paella Ingredients 2 tablespoons olive oil 1 onion, finely diced ½ tomato, finely diced 1 pinch salt ½ tablespoon smoked paprika 6 fresh romano or green beans ½ cup canned butter beans, drained and rinsed ½ cup white rice 6 large shrimp 6 mussels 6 clams 1 cup white wine 2 cups seafood stock 1 pinch saffron threads 1 teaspoon finely chopped fresh rosemary 1 cup fresh peas 5 baby squid, cut into rings and tentacles 1 lemon, cut into wedges 1 tablespoon chopped fresh flat-leaf parsley Directions Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes. Place shrimp, mussel...

  Balinese Raw Sambal Matah Ingredients 2 shallots (about 3 ounces), thinly sliced 1 ½ tablespoons kosher salt, divided 1 (8-inch-long) fresh red Kashmiri or other mild red chile, stemmed, seeded, and thinly sliced (about 2 tablespoons) 5 fresh red Thai chiles (about 1 ounce), stemmed, seeded, and thinly sliced (about 1 1/2 tablespoons) 1 (4- to 6-inch-long) lemongrass stalk (inner white part only), thinly sliced (about 1 1/2 tablespoons) 3 tablespoons coconut oil, melted 1 tablespoon fresh makrut lime juice, calamansi juice, or Key lime juice Directions Place shallots and 1 tablespoon salt in a small bowl; massage using your hands until softened, 1 to 2 minutes. Add enough water to cover shallots. Move shallots around in water using your hands for about 30 seconds to rinse off salt. Drain shallots. Place drained shallots, Kashmiri chile, Thai chiles, and lemongrass in a medium bowl. Add melted coconut oil to s...

  Balinese Grilled Chicken Ingredients 3 tablespoons coconut oil 5 garlic cloves, smashed 2 tablespoons fresh makrut lime juice, calamansi juice, or Key lime juice 1 tablespoon chopped peeled fresh turmeric root 1 tablespoon chopped peeled fresh ginger 1 tablespoon kosher salt 1 teaspoon tamarind paste 1 teaspoon ground coriander 1 (5- to 6-pound) whole chicken Coconut charcoal Balinese Raw Sambal Matah Directions Heat coconut oil in a small saucepan over medium until melted, about 1 minute. Remove from heat. Combine coconut oil, garlic, lime juice, turmeric, ginger, salt, tamarind paste, and coriander in a food processor; process until mostly smooth, about 30 seconds. Let mixture stand at room temperature 20 minutes. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. Discard backbone, or reserve...

  Ginger Glazed Mahi Mahi Ingredients 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 2 teaspoons olive oil 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil Directions Mix honey, soy sauce, balsamic vinegar, olive oil, ginger, and garlic together in a shallow dish. Season fish fillets with salt and pepper; place them skin-sides down in the dish with marinade. Cover and refrigerate for 20 minutes. Heat vegetable oil in a large skillet over medium-high heat. Remove fish fillets, reserving marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet; simmer over medium heat until reduced to a glaze. Spoon glaze o...

  Fried Fish With Piri-Piri Sauce Ingredients 4 servings Sauce 1 Tbsp. vegetable oil 1 large red bell pepper, ribs and seeds removed, cut into 1" pieces 1 large shallot, coarsely chopped 2 garlic cloves, coarsely chopped 1 habanero chile, halved 1 1" piece ginger, peeled, coarsely chopped 1 Tbsp. (or more) distilled white vinegar 1 tsp. dried thyme 1 tsp. sugar 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more Fish and assembly 1 Tbsp. coriander seeds 1 Tbsp. fennel seeds 2 tsp. cumin seeds 1 tsp. fenugreek seeds 2 Tbsp. garlic powder 1 Tbsp. paprika 1 Tbsp. sugar 1 tsp. ground turmeric 1 tsp. MSG (optional) 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, plus more 2 Tbsp. distilled white vinegar 2 1½–2-lb. head-on whole fish (such as tilapia, porgy, or black sea bass), cleaned ½ cup rice flour 4 cups vegetable oil   Lime wedges (for serving) Special equipment A spice mill or a mortar and pestle ...

  Cantonese beef brisket noodle soup Ingredients (20) 8 cardamom pods 3 whole star anise 2 wide orange rind strips 4 dried bay leaves 2 tsp white peppercorns 5cm-piece fresh ginger, sliced, bruised 1kg-piece beef brisket 1 tbsp vegetable oil 80ml (1/3 cup) light soy sauce 60ml (1/4 cup) Chinese cooking wine 1 tbsp dark soy sauce 1 tbsp fish sauce 2 tbsp brown sugar 400g white radish (daikon), peeled, cut into 5mm-thick slices 6 green shallots, pale section coarsely chopped, green section thinly sliced 4 garlic cloves, bruised 1 cinnamon stick 500g thin egg noodles 1 bunch choy sum, halved Chilli oil, to serve (optional) Method Step 1 Wrap the 8 cardamom pods, 3 whole star anise, 2 wide orange rind strips, 4 dried bay leaves, 2 tsp white peppercorns and 5cm-piece fresh ginger, sliced, bruised in muslin. Tie with unwaxed kitchen string to create a pouch. Use a mallet to pound spices and ...

Sri Lankan beef kottu roti Ingredients (9) 2 tbsp vegetable oil 2 eggs, lightly whisked 1 red onion, halved, thinly sliced 1⁄3 cup fresh curry leaves 350g beef mince 80g (1⁄3 cup) madras curry paste 350g packet coleslaw mix 2 roti, shredded 1 long fresh green chilli, thinly sliced Method Step 1 Heat 1 tsp 2 tbsp vegetable oil in a large non-stick frying pan or wok over high heat. Add the 2 eggs, lightly whisked, swirling the pan to cover base. Cook for 2 minutes or until set. Slide onto a chopping board and coarsely chop. Step 2 Heat 2 tsp remaining oil in pan over high heat. Add 1 red onion, halved, thinly sliced and 1⁄3 cup fresh curry leaves. Stir-fry for 3 minutes or until the onion has softened. Add the 350g beef mince and stir-fry for 4 minutes or until browned. Add the 80g (1⁄3 cup) madras curry paste and stir-fry for 1 minute or until well combined. Transfer the mixture to a large bowl St...

  Ukrainian Red Borscht Soup Ingredients 1 (16 ounce) package pork sausage 3 medium beets, peeled and shredded 3 carrots, peeled and shredded 3 medium baking potatoes, peeled and cubed ½ medium head cabbage, cored and shredded 1 cup diced tomatoes, drained 1 tablespoon vegetable oil 1 medium onion, chopped 1 (6 ounce) can tomato paste 8 ¾ cups water, divided, or as needed 3 cloves garlic, minced 1 teaspoon white sugar, or to taste salt and pepper to taste ½ cup sour cream, for topping freshly chopped dill or parsley for garnish Directions Gather all ingredients.  

Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet) Ingredients 1 tablespoon Thai thin soy sauce (such as Healthy Boy) (see Note) 1 tablespoon oyster sauce 1 tablespoon granulated sugar 1 teaspoon white pepper 3 tablespoons vegetable oil, divided 1 tablespoon ground Thai chile 2 medium garlic cloves, roughly chopped (about 2 teaspoons) 8 ounces ground chicken 1/2 cup thinly sliced red bell pepper (from 1 small [6-ounce] bell pepper) 1/4 cup packed fresh Thai basil leaves (about 1/4 ounce), plus more for garnish 3 large eggs Directions Stir together soy sauce, oyster sauce, sugar, and white pepper in a small bowl; set aside. Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Add Thai chile and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add chicken; cook, stirring often to br...