Sweet Potato Fries

One of my favorite kind of fries are them sweet potatoes fries. They are nice and tasty and they're fried. I like them because they bring a sweet element to the already bit salty.  

So what you need to do first it peel them sweet potatoes. It's that easy. Then you need to cut the ends off, no one likes the tasty brown ends.

Then you need to slice them in to long thin pieces and add a tiny bit of salt, just a tiny bit. Don't wash the potatoes or they will end up funny.

Now add the potatoes into a big pot of oil about 10-15 fries at a time or else they will stick to each other and break up into smaller pieces.

First batch done! (yes, some snacking was involved) Make sure you take them out when they are the right color and put them on a paper towel so the oil will drain.

FRY SOME MORE

YUMMY

Ramen Challenge with Kid Fudi

So I was really inspired by Wong Fu's Ramen cookoff and was a little disappointed, I was kinda sad at the lack of creativity. I feel like only Phil did something cool by cooking meat which is ok I mean that's the only good thing about that dish. So, I decided to do a traditional ramen that was kind of unique and awesomer than Wong Fu's, not to hate on them, I really like them, but they didn't fly in this one. They were awesome as usual of course duh.

So, the start with both ramens are to boil water and add water and cook the ramen not al dente, but all the way cooked.  I tried that before but, it didn't work. I also added the middle part of the long green onion to add some flavor into the ramen. I don't really think you can do to make "boiled" ramen special except with broth, which I didn't do, that takes way too much time.

Ok, this is where it changes up. So, I'll split the recipes in 2. Let's start with the non-unique one. So now, I add the MSG packet and stir around, then I add an egg. I tried for a poached egg and the trick is to nonstop stir, which is shown in the picture.  Turn off the heat quickly and the egg will continue to cook. Turn the stove off and garnish with finely sliced green onion stems and chopped green onions. Add some pre-cooked shrimp.

Now for the second recipe. So, put your ramen on a paper towel and pat down, make sure it doesn't stick. Heat a pan and place the ramen in it. Add some more of the green onion and stir fry with some oil. Add the sauce packet and spread evenly. Turn off the bowl and serve. Garnish with finely sliced green onion stems and chopped green onions.

Stir Fry Ramen with Green Onion

Ramen with Shrimp & Green Onion

Savage the Watermelon

I was inspired by a friend and had some fun with this watermelon that I named Savage. I guess this is a cooking thingie? Maybe...

Savage!

Carnivore, or never mind, Herbivore...

I call this one Musky!

This one actually looks cutish...

I feel trouble brewing.....

...UH OH MURDER!

AAAH! 

MUTANT....

Do you see the puppy?

That is a grill itself.

Stuffed Mushrooms

Well, I haven't done a food blog in a while so I will right now! Stuffed mushrooms are one of my favorite dishes, so I had to give this one a try. The ingredients you will need for 6 stuffed mushrooms are 6 mushrooms, chilled cooked rice, 1 stalk of green onions, chopped garlic, chicken stock, olive oil, salt & pepper to taste, bread crumbs, and Parmesan. 

First, you need to separate the top from the stems and wash them like there is no tomorrow or just wash them really well. Then mince the mushroom stems and saute them in a pan with some chopped green onions and chopped garlic.

Put the mushroom heads in a ZIPLOC bag with 1 tablespoon of olive oil and shake gently not to break the tops. This process prevent the top from "sweating" and getting all rubbery or chewy.

So I like a part of my mushrooms a little bit chewy, so I decided to do a chicken broth. I boiled some water and added some chicken base to it and I finished the broth, yeah that was simple... 

Now for stuffing the mushrooms. Take some chilled cooked rice, the sauteed minced mushroom stems with the green onions and garlic, and panko breadcrumbs and added them to a bowl. If you forgot to salt your mushroom stems, add some salt in as well. Mix it up well and add a little bit of olive oil. Then add some Parmesan cheese and stir. Then stuff your mushrooms, overfill them a little bit, and then sprinkle some more Parmesan cheese to make a good crust. 

Preheat your oven to 375 degrees. Now place your broth in a bowl capable of use in the conventional oven and add your mushrooms! When the oven is ready, stick 'em in for 20-25 minutes until you get a golden crust on the Parmesan. 

MMM! Yummy stuffed mushrooms, I liked to pour a little of the broth on top of the mushrooms and then eat it. It has a good soft top and a chewy bottom. 

Korean Rice Cakes! [Tteok]

So lately I have been in the Korean mood and I really wanted to try something on the easier side, and what is easier than rice cakes! Well, it is actually called tteok, but I don't know how to say it or nothing so lets just call it rice cakes. I was enjoying myself too much making this, so I accidentally didn't take all the step by step pictures, so here are the steps to Korean in 15 minutes. You will need Korean rice cakes, pork, mushrooms, green onion, garlic, and others to taste.

1. So you need to stir fry the pork and mushrooms with green onions and garlic first, and then keep it warm and turn the heat back on when you add the rice cakes.

2. Add the rice cakes and the chili paste and cook for a while and let it simmer until a reddish brown color.

So your dish should turn out as this one did, it was really good and I will enjoy making it! Have fun in the kitchen!

Garlic Chicken with Bamboo Shoots and Japanese Mushrooms and Baby Bok Choy with Kid Fudi

By the way, this is a original recipe, just did not mention that. So I have to say, this is one of my more legit dishes! Well, the inspiration of this dish was, umm, the inspiration was eating. Haha, yeah, I don't really like to handle meat too much, since I am definitely afraid of overcooking or under cooking, I am perfectly fine with seafood, but meats are just not my thing.

I am really proud to say that I conquered my fear of over salting or under salting or whatever my problem is with meats. The dish turned out really good, but I kinda over salted the thing I was least afraid of, the mushrooms... I was so disappointed with myself, but that's that, all around I really enjoyed my own dish, I think that whenever you make something, even if it tastes bad, it tastes amazing, just because you made it. The one exception was when I made this super disgusting dish, I was thinking of making a crab wrap, ugh, it failed so bad, and I threw it away, it was literally inedible. 

So the ingredients you will need are chicken, preferably boneless, bamboo shoots, mushrooms, and baby bok choy. All ingredients are open for interpretation, if you think certain things pair better, be my guest, just don't mention me if it fails, mention me, however, if the dish is mentioned in something really important!

 So you will need to season the chicken well with salt, garlic salt, and white pepper or black pepper, make sure you rub it in well, pack as much punch and flavor as you can. Under salt, so if it tastes bad you can add more.

So next wash the mushrooms you have, make sure that they are in smaller pieces and separated, if you are using regular mushrooms, I personally would dice it to the tiniest size, but this is also for you to try, so it is again open to your own interpretation. Please try to get the mushrooms to the left! They are so amazing! (This is not the right size for the chop)

 Make sure you cut the chicken in uniform sizes, since it will be important for time when cooking, this is how short my mushrooms were, and I cut the baby bok choy in half, I just like the look of half bok choys, they look cool to me, so do whatever you want!

So pan fry the chicken, about 5-10 minutes for each side of the chicken, and make sure you taste it when it's done to see if it needs anything else, a mistake that I made was not doing that, and when done place on paper towel to remove excess oil.

Do the same thing for the bok choy, bamboo shoots, and the mushrooms and make sure to salt again, but this time, not pan frying but stir frying. And when finished add everything back into the pan for a quick stir and then it is time to serve!

So I made this in about 30 minutes, but could be easily done a lot faster, I really enjoyed it, even though I didn't finish it, a bit salty, I hope you try it! (Most of you will probably take one look at this and say, fair post, no way I am making this :P) All that matters is that I had fun making this.

Original Recipes with Kid Fudi: Kimchi Fried Rice

I have had a special craving for Korean since I was a kid, I always had a special liking for spice and one of my favorites was kimchi, radish kimchi. I always had to down a certain amount of water before I could anything else, but now I am improving and I manage to only drink 3 cups of water. The problem with kimchi, is that the process is hard and difficult to achieve. Well this is my twist on kimchi. Kimchi Fried Rice.

So you will need canola oil, day-old rice, 2 eggs and store-bought kimchi! (unless you want to make it, if you do send me the recipe!)

Crack the 2 eggs and whisk finely.

Add some oil, and wait for the pan to be hot. Then add the eggs,  and make sure that the eggs are not  fully cooked. This is because you will need to add the eggs back in. Store in a bowl, and set aside.

Add some more oil, and make sure that you use day-old rice. I tried using fresh rice for fried rice, and it tasted awful, because it was too moist. (Also make sure it is refrigerated day-old rice.)

After the rice is almost done, add the half-cooked eggs in the mixture and integrate it evenly.

When the concoction is well mixed, add the kimchi! (I used store bought kimchi from the Korean market.) Also, make sure you use lots of kimchi sauce, this is to make sure there is lots of flavor everywhere.

Finish it up and turn off the stove!

Serve it and ENJOY!

I love Korean food and kimchi! So I hope you enjoy this different type of Korean food!

Cream of Spinach Soup with Crab with Kid Fudi

I made my own Cream of Spinach Soup with Crab from scratch! Yes from scratch! This is also my own recipe, no copying offline. I haven't done that before actually, except with the Betty Crocker Molten Lava Cake

These are the ingredients you will need. (I didn't show garlic and crab, because I improvised that at last minute) Baby Spinach, Milk, a Pot, Corn Starch, 2 cloves of garlic (to taste), imtitation crab, and optionally chicken powder or Better Than Buillon: Chicken.

Roughly chop the spinach and imitation crab separately and finely chop the garlic. The roughness will give the spinach a rustic look.

Boil down the spinach, and drain all water, and then put it back on the stove, you must watch the spinach so it doesn't burn or the pot doesn't burn!

Finish draining, and add milk and cornstarch (as much as needed to make soup thicken) Also add garlic in. Season as needed, like salt and pepper.

Add the crab in, and when the soup boils again, turn the stove off. Place in a nice bowl or deep plate and serve!

Top with French's Fried Onions! Serve and EAT UP!

What Gorgeous Soup! Cream of Spinach Soup with Crab that is made from Scratch! Hope you enjoy it as much as I do! This was a pretty good original was it not???