PALATEZ

Meal Type: Lunch

  • Korean Rice Rolls

    Korean Rice Rolls

    Prepare Rice (Time: 0-10 minutes): Cook 4 cups short-grain rice. While hot, season with 1 tbsp sesame oil, 1/2 tsp salt, 1 tsp sesame seeds. Mix gently, let cool to room temperature.

    Prepare Vegetables (Time: 10-30 minutes):

    Carrot: Julienne 1 carrot, sprinkle with salt, let sit 10 minutes. Squeeze out water, sauté in 1/2 tsp oil 2 minutes. Set aside.

    Cucumber: Julienne 1 cucumber, salt, let sit 10 minutes, squeeze dry.

    Spinach: Blanch 100g spinach 30 seconds, rinse in cold water, squeeze dry. Season with 1/2 tsp sesame oil and pinch of salt.

    Danmuji: Cut 100g yellow pickled radish into 1/4-inch thick strips.

    Prepare Protein (Time: 30-40 minutes):

    Eggs: Beat 3 eggs with pinch of salt. Cook in thin omelet in lightly oiled pan. Cut into strips.

    Bulgogi: Use leftover bulgogi or quickly sauté 200g beef with 1 tbsp soy sauce, 1 tsp sugar.

    Alternative: Use crab sticks or canned tuna mixed with mayo.

    Assemble (Time: 40-50 minutes):

    Place bamboo mat on counter with plastic wrap on top (optional).

    Place 1 gim sheet shiny side down on mat.

    Spread 3/4 cup rice evenly over gim, leaving 1-inch border at top.

    Arrange fillings horizontally across bottom third: egg, carrot, cucumber, spinach, danmuji, protein.

    Roll (Time: 50-55 minutes):

    Lift bottom edge of mat, roll over fillings tightly.

    Continue rolling, applying even pressure.

    Moisten top border with water, complete roll.

    Squeeze gently to shape.

    Finish (Time: 55-60 minutes):

    Brush roll with sesame oil.

    Cut into 1-inch pieces with sharp knife (wipe between cuts).

    Serve immediately or wrap in plastic wrap for later.

  • Wild Mushroom Risotto

    Wild Mushroom Risotto

    Prepare Mushrooms: Clean 400g mixed mushrooms (porcini, cremini, shiitake) with damp cloth (do not wash). Slice 300g into 1/4-inch slices, finely chop 100g for flavor base. If using dried porcini (20g), soak in 2 cups hot water 30 minutes, reserve liquid, chop rehydrated mushrooms.

    Make Mushroom Stock: In saucepan, combine 1.5L vegetable or chicken stock, mushroom soaking liquid (strained through coffee filter), 1 smashed garlic clove, 1 sprig thyme. Heat to simmer, keep warm.

    Sauté Mushrooms: Heat 2 tbsp olive oil + 1 tbsp butter in large skillet over medium-high. Add sliced mushrooms, cook 8-10 minutes until browned and liquid evaporates. Season with salt, pepper, 1 tsp chopped thyme. Remove half for garnish.

    Start Risotto Base: In heavy-bottomed pot, melt 3 tbsp butter over medium. Add 1 finely chopped shallot, cook 3 minutes until soft. Add 400g Carnaroli rice, toast 2 minutes until translucent edges.

    Deglaze: Add 1/2 cup dry white wine, stir until absorbed.

    Begin Adding Liquid: Add 1 ladle (about 1/2 cup) hot mushroom stock, stir constantly until absorbed. Continue adding stock ladle by ladle, maintaining gentle simmer.

    Add Mushrooms: After 10 minutes, stir in chopped mushrooms and half of sautéed sliced mushrooms.

    Continue Cooking: Continue adding stock and stirring for another 8-10 minutes until rice is al dente with creamy consistency.

    Final Touch: Remove from heat, stir in 2 tbsp cold butter, 1/2 cup grated Parmigiano-Reggiano, 2 tbsp chopped parsley. Cover, rest 2 minutes.

    Serve: Divide among bowls, top with reserved sautéed mushrooms, extra Parmigiano, drizzle of truffle oil (optional).

  • Tom Yum Goong (Spicy Shrimp Soup)

    Tom Yum Goong (Spicy Shrimp Soup)

    1. **Prepare the broth:** In a medium-sized pot, bring 4 cups of chicken or shrimp stock to a rolling boil over high heat.2. **Bruise aromatics:** While broth heats, use the back of a knife or a pestle to lightly bruise the lemongrass pieces to release their essential oils. Similarly, lightly smash the galangal slices.3. **Infuse the broth:** Add the bruised lemongrass, galangal slices, and torn kaffir lime leaves to the boiling broth. Reduce heat to medium-low and let it simmer gently for 5-7 minutes to allow the flavors to fully infuse.4. **Add vegetables:** Increase heat to medium-high. Add the sliced mushrooms, shallot, and tomato wedges. Cook for 2-3 minutes until the mushrooms begin to soften.5. **Cook shrimp:** Add the shrimp to the pot. Cook for 2-3 minutes ONLY, or until the shrimp turn pink and opaque. Do not overcook, as they will become rubbery.6. **Season:** Turn off the heat. Immediately stir in the fish sauce, lime juice, and palm sugar. Taste and adjust the balance – it should be sour, salty, and slightly sweet. If using, add 1-2 tsp of chili paste for extra flavor.7. **Add final aromatics:** Add the crushed Thai chilies (adjust quantity for desired heat) and most of the cilantro leaves, reserving some for garnish.8. **Serve:** Ladle the soup into bowls, ensuring each serving gets shrimp, mushrooms, and aromatics. Garnish with remaining cilantro. Serve immediately while piping hot.

  • Melanzane alla Salentina: Eggplant Parmesan

    Melanzane alla Salentina: Eggplant Parmesan

    Prepare Eggplant:

    Slice 2 large eggplants (1.2kg total) lengthwise into 1/2cm thick slices.

    Layer slices in colander, sprinkling each layer with kosher salt. Weight with plate, drain 1-2 hours.

    Rinse slices, pat completely dry with paper towels.

    Bread in 3 stages: flour ? beaten eggs (3 eggs + 2 tbsp water) ? breadcrumbs (200g mixed with 50g grated Parmesan).

    Fry in batches in 1cm vegetable oil at 180°C until golden (2-3 minutes per side). Drain on wire rack.

    Make Tomato Sauce:

    Sauté 2 minced garlic cloves in 3 tbsp olive oil 1 minute.

    Add 1.2kg crushed San Marzano tomatoes, 1/2 tsp salt, 10 torn basil leaves.

    Simmer 30 minutes until thickened.

    Assemble:

    Preheat oven to 190°C/375°F.

    Spread thin layer sauce in 23x33cm baking dish.

    Layer: eggplant slices (slightly overlapping) ? sauce ? 150g shredded mozzarella ? 50g grated Parmesan ? torn basil leaves.

    Repeat 3 more layers, ending with cheese.

    Bake uncovered 35-40 minutes until bubbling and browned.

    Rest 30 minutes before cutting.

  • Pad Thai (Stir-Fried Rice Noodles)

    Pad Thai (Stir-Fried Rice Noodles)

    1. **Prepare noodles:** Place rice noodles in a large bowl. Cover with hot (not boiling) tap water and let soak for 25-30 minutes until pliable but still firm (al dente). Drain and set aside.2. **Make sauce:** In a small bowl, combine tamarind paste, fish sauce, palm sugar, oyster sauce, vinegar, and white pepper. Stir until sugar completely dissolves. Set aside.3. **Prep ingredients:** Have all ingredients ready by the stove (mise en place). Beat eggs in a small bowl. Prepare tofu, shrimp, garlic, shallots, bean sprouts, chives, and peanuts.4. **Stir-fry aromatics:** Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until smoking. Add garlic and shallots, stir-fry for 30 seconds until fragrant and starting to brown.5. **Cook protein:** Push aromatics to one side. Add tofu cubes and cook for 1-2 minutes until lightly golden. Add fresh shrimp and dried shrimp, cook for another 1-2 minutes until shrimp turn pink.6. **Cook eggs:** Push everything to the side of the wok. Pour beaten eggs into the empty space and let set for 10 seconds before scrambling. Cook until just set but still moist.7. **Combine noodles and sauce:** Add drained noodles and the prepared sauce. Using two utensils, toss and stir constantly for 2-3 minutes until noodles are tender and have absorbed the sauce. If noodles stick, add 1-2 tablespoons of water.8. **Add vegetables:** Add bean sprouts and garlic chives. Toss for another 30 seconds until vegetables are slightly wilted but still crisp.9. **Finish and serve:** Remove from heat. Transfer to serving plates. Top generously with chopped peanuts. Serve immediately with lime wedges on the side for squeezing.

  • Mixed Rice Bowl

    Mixed Rice Bowl

    Prepare Rice (Time: 0-30 minutes): Cook 2 cups short-grain Korean rice in rice cooker or pot. For dolsot bibimbap, heat stone bowl over medium heat for 10 minutes, coat with sesame oil, add cooked rice, press down to create crispy bottom (nurungji).

    Prepare Vegetables (Time: 30-60 minutes):

    Carrot: Julienne 1 carrot into matchsticks. Sauté in 1 tsp oil with pinch of salt for 2 minutes until slightly softened but still crisp. Set aside.

    Zucchini: Julienne 1 zucchini, salt for 10 minutes, squeeze out water. Sauté in 1 tsp oil for 3 minutes.

    Spinach: Blanch 100g spinach in boiling water 30 seconds. Rinse in cold water, squeeze dry. Mix with 1 tsp sesame oil, 1/2 tsp minced garlic, pinch of salt.

    Bean sprouts: Blanch 100g bean sprouts 2 minutes. Season same as spinach.

    Mushrooms: Slice 4 shiitake mushrooms, sauté with 1 tsp soy sauce 3 minutes.

    Prepare Beef (Time: 60-65 minutes): Thinly slice 100g beef. Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove, 1/2 tsp sesame seeds for 15 minutes. Sauté 3-4 minutes until cooked.

    Fry Egg (Time: 65-67 minutes): Cook sunny-side up egg with runny yolk.

    Make Sauce (Time: 67-68 minutes): Mix 2 tbsp gochujang, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp water, 1/2 tsp minced garlic.

    Assemble (Time: 68-75 minutes): Place rice in bowl. Arrange vegetables in separate sections. Add beef and egg in center. Serve sauce on side.

    Mix and Eat (Time: 75-80 minutes): Mix everything thoroughly before eating.

  • Green Curry (Gaeng Keow Wan)

    Green Curry (Gaeng Keow Wan)

    1. **Prepare ingredients:** Cut chicken into uniform pieces. Cut vegetables into similar-sized pieces. Measure out all ingredients and have them ready.2. **Fry curry paste:** Heat vegetable oil in a large pot or wok over medium heat. Add green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate from the paste.3. **Add coconut milk:** Pour in about 1/2 cup of the thick coconut cream from the top of the can (reserve the rest). Cook, stirring, for 2-3 minutes until the mixture becomes aromatic and slightly thickened.4. **Cook chicken:** Add chicken pieces and stir to coat with the curry paste. Cook for 3-4 minutes until the chicken is mostly white on the outside.5. **Add liquids:** Pour in the remaining coconut milk and chicken stock. Bring to a gentle simmer.6. **Add vegetables:** Add the harder vegetables first (eggplant and bell pepper). Simmer for 8-10 minutes until vegetables are tender but not mushy. If using zucchini, add in the last 3-4 minutes.7. **Season:** Stir in fish sauce and palm sugar. Taste and adjust seasoning – it should be salty, slightly sweet, and creamy.8. **Add final aromatics:** Add torn kaffir lime leaves, Thai basil leaves, and optional chilies. Stir and cook for 1 more minute to wilt the basil.9. **Serve:** Remove from heat. Serve hot with jasmine rice. Garnish with extra basil leaves if desired.

  • Marinated Beef BBQ

    Prepare Beef (Time: 0-40 minutes):

    Partially freeze 600g beef sirloin or ribeye for 30-40 minutes until firm but not solid.

    Slice against grain into paper-thin slices (?-inch thick). Place in large bowl.

    Make Marinade (Time: 40-50 minutes):

    Blend 1/2 Asian pear (peeled, cored), 1/2 onion, 5 garlic cloves, 1-inch ginger until completely smooth.

    In bowl, combine pear puree with 1/2 cup soy sauce, 3 tbsp sugar, 2 tbsp sesame oil, 1 tsp black pepper. Whisk until sugar dissolves.

    Marinate (Time: 50 minutes + 2 hours):

    Pour marinade over beef. Mix thoroughly with hands until all slices are coated.

    Cover, refrigerate minimum 2 hours, preferably overnight (up to 24 hours).

    Cook (Time: 2 hours 0-15 minutes):

    Heat large skillet, grill pan, or outdoor grill to high heat.

    Cook in batches without overcrowding: 2-3 minutes per side until caramelized and cooked through.

    Do not overcook or beef will become tough.

    Garnish and Serve (Time: 2 hours 15-20 minutes):

    Sprinkle with 1 tbsp toasted sesame seeds and chopped scallions.

    Serve immediately with steamed rice, lettuce leaves (for wrapping), and side dishes.

  • Som Tum (Green Papaya Salad)

    Som Tum (Green Papaya Salad)

    1. **Prepare papaya:** Peel the green papaya using a vegetable peeler. Using a sharp knife or mandoline, shred the papaya into thin, long strands. Place in a large bowl of cold water with ice cubes to keep crisp while preparing other ingredients.2. **Make dressing:** In a small bowl, combine lime juice, fish sauce, palm sugar, and tamarind juice (if using). Stir until sugar dissolves. Taste and adjust the balance of sour, salty, and sweet to your preference.3. **Pound aromatics:** Using a mortar and pestle (traditional method), pound the garlic and chilies into a rough paste. If you don’t have a mortar, mince finely.4. **Bruise vegetables:** Add long beans to the mortar and pound lightly to bruise them (or use the back of a knife). Add tomato halves and pound gently just until they release some juice but remain intact.5. **Combine in mortar:** Drain the papaya well and add to the mortar along with soaked dried shrimp and peanuts. If your mortar is small, you may need to transfer everything to a large mixing bowl.6. **Mix thoroughly:** Add the prepared dressing. Using two large spoons or salad tongs, toss and mix everything together vigorously for 1-2 minutes to ensure the dressing coats every strand and the flavors meld.7. **Taste and adjust:** Taste and adjust seasoning if needed – more lime for sourness, fish sauce for saltiness, or sugar for sweetness.8. **Serve immediately:** Transfer to a serving plate. Garnish with extra peanuts and Thai basil leaves if using. Serve immediately while fresh and crisp.

  • Glass Noodle Stir-fry

    Prepare Noodles (Time: 0-15 minutes):

    Bring large pot of water to boil. Add 200g sweet potato starch noodles (dangmyeon).

    Cook 7-8 minutes until tender but still chewy (al dente texture).

    Drain, rinse with cold water to stop cooking. Drain well.

    Using kitchen scissors, cut noodles into manageable lengths (about 6-8 inches).

    Toss with 1 tbsp sesame oil to prevent sticking. Set aside.

    Prepare Vegetables (Time: 15-30 minutes):

    Carrot: Julienne 1 carrot. Sauté in 1 tsp oil with pinch of salt 2 minutes. Set aside.

    Onion: Thinly slice 1 onion. Sauté 3 minutes until translucent. Set aside.

    Bell pepper: Julienne 1 red bell pepper. Sauté 2 minutes. Set aside.

    Spinach: Blanch 100g spinach 30 seconds. Rinse, squeeze dry. Season with 1/2 tsp sesame oil, pinch of salt.

    Mushrooms: Slice 5 shiitake mushrooms. Sauté with 1 tsp soy sauce 3 minutes. Set aside.

    Prepare Beef (Time: 30-40 minutes):

    Thinly slice 150g beef (sirloin or ribeye).

    Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp black pepper for 15 minutes.

    Sauté 3-4 minutes until cooked through. Set aside.

    Combine (Time: 40-50 minutes):

    In large mixing bowl, combine noodles with 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil. Mix well.

    Add all cooked vegetables and beef.

    Add 4 minced garlic cloves.

    Using hands or tongs, gently toss everything together until evenly distributed.

    Final Touch (Time: 50-55 minutes):

    Taste and adjust seasoning with more soy sauce or sugar if needed.

    Sprinkle with 1 tbsp toasted sesame seeds.

    Serve (Time: 55-60 minutes):

    Can be served warm, at room temperature, or chilled.

    Garnish with additional scallions if desired.