Take your classic hummus to the next level with Gochujang – one of best new combos!
If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?
So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛
The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!
And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!
Link up your best treats for our final FF party for 2016. Let’s celebrate together!
Happy 2017 to you, lovely people! I wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉
- 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
- 3 cloves garlic, skins removed
- 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
- 1-2 tbsp gochujang
- 2-3 tbsp fresh lemon juice
- Salt, to taste
- 1-2 tbsp extra virgin olive oil
To serve (optional):
- Olive oil
- Few pieces chickpeas
- Roughly chopped parsley
SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3.
- Separate the chickpeas and its water. Reserve the chickpeas water for later.
- In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
- Wash the skinned chickpeas and drain.
- Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
- Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
- In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
- Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
- To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.
This is probably one of the quickest and easiest dish you can prepare. The combination of beef and corn is simply scrumptious. You might need more rice.
I have the tendency to dislike food and not to try them at all when somebody tells me the taste is not that “wow” or if I have tasted something close previously and did not like how it tasted.
I have tried pepper corn & beef before when at the airport and starving to death. That was the only dish looked appealing to me. When I tasted it, it was too pepper-y – more like it was called pepper-y pepper & pepper than pepper corn & beef. From that moment, no matter how pepper corn & beef looked mouth-watering to me, the eye contact between me and the photo never lasted that long. I always run away.
Not until few days ago… For how many years of running away from pepper corn & beef, I finally met the one made my eyes sparkle and my tummy rumbling.
Ahh, the taste was amazing – balance between salty, sweet & pepper-y. I apologize to all pepper corn & beef I’ve met before, but I’ve met my soulmate… and we’re engaged! 😀
But for now, I am sharing this with all my friends and bringing this dish at Fiesta Friday #151. Thanks for keeping this party going, Angie!
I got more rice for you, so help yourself. 😉
Pepper Corn and Beef
- 500g ground beef, low fat, washed and drained
- 1/4 cup butter
- 1 tbsp cooking oil
- 2 tbsp onions, chopped
- 1 tsp garlic, minced
- 3/4 cup corn kernel
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup water
- 2 tbsp oyster sauce
- 1 tsp ground black pepper
- Salt, to taste
- 1 tsp ground black pepper, to garnish (I used about tsp)
- Spring onions, sliced, to garnish
- In a skillet or pot, add ground beef. Cook until almost dry.
- Add oil and butter. Cook until butter is melted.
- Add garlic and onion. Stir and cook for about 2 minutes.
- Add corn, soy sauce, water, honey, oyster sauce, salt and 1 tsp ground black pepper. Cook for 5 minutes.
- Do a taste test and adjust seasoning accordingly.
- Remove the pan from the heat.
- Garnish with spring onions and another 1 tsp ground black pepper. Add more if desired.
- Serve with cooked white rice.
Source recipe: Pepper Corn & Beef by Filipino Style Recipe
Happy holidays to all!
I am also bringing this dish at
A rich custard base dessert topped with hard caramel. Absolutely decadent!
At first, you will think that my father is not a picky eater. Well, maybe he really isn’t. When you ask him what he wants to eat, let’s say for dinner, he will mostly tell you – “Anything.” I assume “anything” means “quick, easy and available”. So here comes the dinner. He eats the meal and he tells you his comment with a tone of a perfectionist (figure that out, people) “This is too salty.” or “I don’t eat this kind of dish.” Ha! Did you just forget when you said “Anything.”?
There was a time when I had two dishes prepared for him to go with the rice. I asked him – “What do you want to eat from these two?” He answered me again with “Anything.” I told him – “No anything this time. You tell me this one or this one so I can put the other one inside the fridge and heat it for later.” He finally chose one. What a relief! I told this story to my siblings and they cheered for me! Yay! 😀
My father doesn’t eat something that’s too sweet. So if I offer him this dessert, I know what he’ll tell me – “This is too sweet. The sweetness in here is equals to my one month consumption of sugar.” Sorry, Paps! Don’t think that I will offer you this, coz I will not! 😛 I love you, Paps!
Although for those who loves flan and rich custard desserts, I know you will love this one – so velvety and oh so sweet! Anyway, you will not eat this everyday! This is a good treat once in a while. 😉
Grab your dessert at this week’s Fiesta Friday # 150, hosted by the talented Angie, with our co-hosts this week – Caroline and Tania.
- 1 ½ cups heavy/whipping cream
- 3 egg yolks
- 1/4 cup white sugar + 1 tbsp for each serving
- 1 tsp vanilla extract
- 1/8 tsp salt
- ½ tsp orange zest (optional)
- Preheat oven to 300 F.
- In a small saucepan, pour in the heavy/whipping cream. Turn on the heat to low and simmer. Set aside to cool a bit.
- In a bowl, mix sugar, egg yolk and vanilla. While slowly beating using an electric mixer, slowly add the cream. Add salt and orange zest. Use a whisk to incorporate.
- Divide your batter into small ramekins and place them in a roasting pan or a deep baking pan that can accommodate all your ramekins.
- Pour in boiling water into the roasting pan, just halfway on the ramekins.
- Bake for 35-45 minutes or until the custard is set.
- Remove ramekins from the pan with water and let cool at room temperature.
- Place them inside the fridge overnight.
- When ready to serve, let sit to come to room temperature.
- On top of each custard, add 1 tbsp of white sugar.
- Using a kitchen blow torch, heat top of each custard until sugar caramelizes. Please be careful not to burn the sugar.
- Serve and enjoy!
Source recipe:Creme Brulee by Laura Vitale
Have a sweet day! 😉
I am also bringing this sweet thing at
Very quick dish to make. Sweet and spicy. Incredibly tempting. Make sure to save extra rice – you may need more!
I feel something is living inside the fridge and cupboards… because when I open them, it’s either something is whistling or something is getting thrown to me. Meaning: I need to use them before I witness a suicidal scene.
One of my habits is when I find something unusual that interests me (and yes, I am talking about food-related stuff) or an ingredient I can only find in a store away from me, there’s a 99.9% chance that I will get that stuff even I still don’t know what to do with it! Hey, there’s my BFF Google! 😀
So yes, I am saying that when I got gochujang, I had only two things in mind – Bibimbap and Korean Fried Chicken. Oh, they were so good. Try them some time. 😉
What to do with the rest of the hot pepper paste? Hello again, Google!
In this recipe, I used beef (the source recipe calls for pork). The taste was a perfect balance between spicy and sweet! I perfectly paired this with sweet-pickled sliced cucumber and onions. Oh so so good! Of course, best with white rice.
C’mon… tell me you love this and will make this soon! 😀
I am taking this at this week’s Fiesta Friday # 149 with our dear Angie and lovely co-hosts Aunt Juju and Sandhya.
Spicy Korean Beef Stir-Fry
- 500g beef, sliced into thin strips , washed and drained
- 1 tbsp oil
- 2 clove garlic, minced
- 1 onion, sliced
- Spring onions, for garnish
- Rice, to serve
- ½ cup pear, grated
- ¼ cup onion, grated
- ½ tsp fresh ginger, minced or finely chopped
- 1 garlic clove, crushed
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 3 tbsp gochujang
- In a bowl, combine all ingredients for marinade.
- Add in beef and mix to incorporate the marinade.
- Keep in the fridge to marinate for at least 30 minutes or overnight.
- To cook, in a non-stick wok or skillet over high heat, add in oil.
- Saute garlic and onion and cook until fragrant.
- Add in marinated beef. Cook for about 7 minutes or until cooked and caramelized.
- Serve with white rice. Garnish with sliced spring onions.
Source recipe: RecipeTin Eats
Have a droolicious day! 😉
I am also sharing this dish at
Mini pies with super flaky crust and sweet Mango filling. So deliciously irresistible.
So, I was gone again for some time. Unexpected things happened for the last two months, but they were all good things. One of them was me taking a break from my work. I’ve thought of not getting a break for the year due to the flooding paper works , but I told myself “Hell, no!”. I took a break and now I can relate with the saying “I need a vacation after my vacation.” Hmm…
During my break time and even before that, I haven’t done much cooking and baking. If you count cooking instant noodles and the like as cooking, hmm, okay, I did cook. 😀 But I am talking about cooking and baking “real” food in which you can smell the goodness when you open the lid of your pot or when you open your oven. Sounds heaven, isn’t it?
“Heaven” is also that one word which will come to your mind when you get a bite of these Mini Mango Pies. I know it’s not mango season anymore, but when it comes to mangoes, I really don’t care. But when it comes to the size of the pie, I do care. I love them in smaller sizes so I can get more of the flaky crust and small-sized pie is easier to eat. Each pie is filled with cubed sweet mangoes with a hint of cinnamon. Each bite is absolutely heaven!
I hope you will all enjoy my comeback treat and you will all join Fiesta Friday #148 . Me and the very talented and super amazing Linda @ La Petite Paniere will be your co-hosts. Of course, Angie will be there, too. See you at the most amazing virtual party!
Mini Mango Pie + Flaky Pie Crust
Mango Pie Filling
- 2 cups mangoes, cut into small cubes
- 3 tbsp sugar
- pinch of cinnamon
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- In a bowl, combine all mango filling. Microwave about 1-2 minutes. Let cool.
- Use as filling to the below flaky pie crust recipe.
Flaky Pie Crust Recipe
- 1 ¼ cup all-purpose flour
- ½ tbsp sugar
- ½ tsp salt
- 113 grams unsalted butter, very cold and cut into cubes
- 2-4 tbsp ice cold water
- In a bowl, mix flour, sugar and salt. Add the very cold cubed butter and toss to coat.
- In a clean surface, place the mixture and using a rolling pin, press the butter into the flour. Using your clean hands or dough scraper, remove any sticking mixture from the rolling pin and bring back to the mixture. Keep working until butter is very well incorporated into the flour.
- Return back the mixture into the bowl and chill inside the freezer for 10 minutes.
- When the butter is properly chilled, remove the bowl from the freezer and add 2 tbsp of water. Use your clean hands until the mixture can be shaped into a ball. Add more ice cold water (little by little) if necessary.
- Flatten the dough into disk and wrap using a cling wrap. Place in the fridge for an hour or more to chill.
- Remove the chilled dough from the fridge and let sit at room temperature for 5 minutes.
- On a clean floured surface, roll out your dough using a rolling pin.
- Using a round cutter, cut about 4 inch circles. Fit into your muffin pan.
- Fill your dough with the mango filling and cover with another dough making sure to cut few vents with a knife.
- Seal the edges by pressing them using your fingers.
- Brush the top with egg wash.
- Bake for 20 minutes or until the crust turns very lovely golden brown at 375 F.
Crust Source Recipe: Foolproof Flaky Pie Crust
Wishing you all a superb weekend!
It also my pleasure to share these tempting Mini Mango Pies at