Author Archives: kaprise

Crispy Fried Rice Cakes (Fried Dduk)

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Hello friends…

So. I love dduk. Not quack quack duck, but chewy rice cake dduk. I googled the word “dduk” but there wasn’t much information. So then I tried googling “tteok” which got many more hits… see what I mean about the spelling of Korean stuff??

Anyway, there are lots of recipes on how to make Korean dishes with dduk/tteok, but I wanted to share how I like to eat mine. I made this recipe up a few years ago when I had some leftovers, and have continued to make it since. Dduk is normally only good on the day that it is made, and once in the refrigerator it becomes really hard.

Crispy Fried Dduk (Kaprise Kitchen Original)

  • Several pieces of plain dduk, cut into pieces (Make sure your pieces are dry, any moisture will cause the oil to splutter)
  • 1 tablespoon of olive oil
  • 1 1/2 teaspoon of sesame oil
  • 1 teaspoon of soy sauce
  • 1/2 teaspoon of sugar
  1. In a non-stick skillet, heat the olive oil over medium heat
  2. One the oil is heated, gently slide the dduk into the pan, be sure to leave a little space between the pieces of dduk so they don’t stick.
  3. Cook until the dduk is crispy and golden, flip to the other side and cook until crisp and golden (I fry mine for about 5 minutes on each side, but keep an eye on your so it doesn’t burn)
  4. Remove the pan from heat
  5. Drizzle the sesame oil and soy sauce over the crisped dduk as you swirl the pan, coating the pieces in the sesame and soy sauce. The combination will sizzle so move quickly.
  6. Sprinkle the sugar over the coated pieces of dduk
  7. Plate and eat!

 

Notes:

  • There are many varieties of Korean rice cakes… endless in fact. However, this recipe works best with the plain, white, string dduk. It is normally sold in Korean grocery stores in little styrofoam pans. I normally used left over dduk that has been refrigerated, so the dduk is hard. This helps the dduk crisp in the oil as you cook it. 
  • If you are unfamiliar with dduk, you can visit Maangachi to learn more about dduk. I believe that website uses the “tteok” spelling, but here are some links to the pages I thought were helpful: the dduk I used, how to make dduk-bokki, and how to make plain white dduk.

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Have you ever tried dduk? Also, any miscellaneous questions about dduk, please let me know! I know it is still pretty novel in the States.

Sunday Seven

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… I was taking a shower when I realized I didn’t post my Sunday Seven. But, I have a good excuse. I’ve been actually behaving and focusing on studying so I haven’t taken many pictures this week. So, without further ado, the Sunday Seven (minus pictures).

  1. Ghirardelli Dark Chocolate with Caramel – Seriously… this chocolate is just so darned good I ate it for dinner twice this week.
  2. Basa Fish Bites – Also, delicious and totally amazing.
  3. Plastic Bead Organizers – I bought some from Michael’s for $2 a pop and I spent a few hours organizing my room as a study break. I feel so much more organized and happy. I might go back and buy more to put my make up and other knickknacks away in
  4. Little oranges (clementines?) – the Cuties brand ones are just so darned cute and delicious
  5. Using up a whole highlighter in a single sitting… because it means I actually did a lot of work!! (Nerd Alert!!!)
  6. Mini cans of coca-cola… I love the smaller 90 calorie cans. Cuter, and the perfect amount of soda.
  7. Totally and utterly random craft projects. I watched an hour of TV and made a giant fuzzy pompom. Awesome!

What about you guys? What have you guys been enjoying this last week? (albeit a little delayed!)

 

My Treadmill

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After graduating college, I was working really long hours and  by the time I was in my running gear it would be really late. During the summer months, I would run in the middle of the night. I was much more mindful of my surroundings, I wore reflective gear, lights and would run on the sidewalks. But as it got cooler, I began to realize I would need a better solution since it was getting darker earlier and the roads were slippery with fallen leaves and ice.

One night, while I was running, I saw my neighbor drive home. He was careening all over the road. I saw him hit his garbage can, before squealing up his lawn in his car and falling out of the driver door and into a puddle.  Drunk? I’m not sure, but I was horrified. Luckily, I was running on an adjacent street to his home and he didn’t pass me, but I did get a front row seat to his erratic and completely dangerous behavior. I got home and immediately ordered a treadmill online.

Yeah. I know. Not exactly the most normal response, but I knew I would need to run indoors during the winter anyway so I clicked away. I got my treadmill a week later. I guess I never realized how large treadmills are because whenever I had used them before they were at the gym, surrounded by other huge equipment. It was shipped in a giant crate and arrived by special courier. The box was so heavy I couldn’t even slide it across the driveway. I ended up disassembling the box on the driveway and dragging each piece of the treadmill, one by one up to the door. My sister helped and it took us almost the entire afternoon to move and assemble!

I still have the same treadmill. I purchased the Pro Form Competitor CS. Mine is the fold-able kind, but I really don’t use that function. It’s such a large treadmill that even folded it takes up a ton of room, plus it’s so heavy and hard to fold and unfold it every time you want to use it.

My treadmill is on the bottom floor of my home, which has a carpeted concrete floor. The treadmill faces a wall that has a ledge. I like to put my laptop on the ledge and watch TV while I run. I also keep a bunch of weights and other assorted work out stuff of that ledge. I also keep a separate pair of “treadmill” shoes near the treadmill. I don’t like the idea of tracking the mud and other junk from my road running shoes onto my treadmill, so I keep clean shoes for just the treadmill.

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So. That’s my treadmill. What about everyone else? Do you own a treadmill? Do you go to the gym??

 

 

The Final Update: It’s BASA!

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Hahaha!! I went back to the market today to repurchase that delicious fish I had the other day… turns out the printed sign was a bit unintelligible and it’s actually BASA fish.

Google news has a lot to say about Basa, mainly lots of negative articles about the origin of the fish, contamination, and all that. Regardless, I did want to let you guys know that what I cooked was BASA FISH… it’s a type of catfish that is originally from Southeast Asia.

Thanks!

Garlicky Parsley Buttered Mussels

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Today, I went for a run, and then I got back and ate two bars of caramel chocolate before deciding to join the adult world and eat real food.

I saw these mussels in the freezer, and decided that a quick bake in the oven with some garlicky sauce would be just the ticket for an adult (and not chocolate/sugar) filled meal. Bonus points for being paleo friendly.

 

Garlicky Parsley Buttered Mussels (an inspired Kaprise Kitchen original)

  • 1 pounds of mussels (I used frozen ones that were already shelled)
  • 1 tablespoon of butter
  • 1 1/2 tablespoon of chopped garlic
  • 1 small bunch of parsley chopped to bits (haha I felt like saying “chopped to bits”)
  • Salt and pepper to taste
  • 1/4 cup of macadamia nuts, smashed (with a wine bottle)
  1. Arrange mussels in a baking sheet, you may use a rack like I did, or simply let them rest on the sheet
  2. In a small heatproof bowl, melt the butter and stir in the parsley and garlic. Salt and pepper to taste
  3. Gently spoon the mixture over the mussels
  4. Top with a sprinkle of your “smashed” macadamia nuts
  5. Bake at 400F for 20 minutes, or until cooked through.

While my mussels baked, I made a quick mushroom pasta and threw the mussels and a little bit of the baking liquid over it before devouring. Delicious!!!

Note: I baked mine in a small convection toaster oven… the best place to make food for one or two.

 

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Notes on Baja Fish

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I was thinking about the recipe I posted earlier today, and I couldn’t help but wonder “what is baja fish?” Because my fishmonger simply had a little sign that said “baja” fish and told me it was good… so I bought it.

I mean… I know where cod is from. I know what it looks like. I know what tuna is from. I know what that looks like too. I have a general understanding of fish (did I ever tell you I was a waitress at a sushi place?)… but I’ll be honest, “baja” was not something that I was adequately familiar. Plus I wrote this recipe, and I didn’t want to give anyone mis-information (because bad information really sucks).

So… I sat down and went off googling. Turns out… there isn’t really anything called “baja fish.” In fact, I’m still pretty unclear on exactly what fish I ate this morning…

But! I did want to let you guys know… and tell you that I will figure it out and when I do, I’ll update you.

That is all.

xoxo -H

Sweet Potato Baja Fish Bites

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Guys… Baja fish. It’s tender, delicate, and delicious. Mine was prepared simply… just a tiny pinch of salt and a light dusting of flour before being pan fried in olive oil. Can I just tell you? AMAZING!

I had a few pieces of fish left over, and I couldn’t stop thinking about ways to prepare the fish. Scallion? Ginger? Salad? Sandwich?! Then I thought, “BITE-SIZED!” and came up with this!

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Sweet Potato Baja Fish Bites (Kaprise Kitchen Original)

  • 2 filets of baja fish
  • 1 teaspoon of salt
  • 3 tablespoons of flour (for those Paleo eaters, you can omit this all together or batter your fish in egg, or dip lightly in fine almond flour)
  • 1 sweet potato
  • 1 carrot
  • 1 teaspoon of grainy mustard
  • 1 teaspoon of balsamic vinegar reduction
  1. Slice the sweet potato and carrot into 1/2 inch slices, toss in olive oil, and roast in the oven at 425F for 25 minutes, until crisp. (You can also do this the day before and chill in the refrigerator)
  2. Heat a non-stick skillet with a little olive oil. Sprinkle the baja fish with a teensy bit of fine salt and lightly flour. Fry the fish for 4 minutes on each side, until cooked through. (Also, can be done a day in advance and chilled in the refrigerator)
  3. In a large serving platter, place the slices of sweet potato
  4. Gently brush each sweet potato with a thin layer of mustard
  5. Top each sweet potato/mustard with a piece of fish, sliced to fit the pieces.
  6. Garnish with a little sliver of roasted carrot
  7. Top each bite with a drop or two of balsamic vinegar reduction.
  8. Eat!!!

Balsamic Vinegar Reduction: Super easy! Just put some balsamic vinegar in a non-reactive pan, medium heat, cover, and reduce until 1/2 volume. Make sure your kitchen is well ventilated, and please, for the love of cooking, do not sniff the mixture! Just let it bubble away until it’s 1/2 volume. Cool and store in an airtight jar. Use on anything.

Note: You can use any type of left over fish in this recipe. I do think that the baja was a perfect match for the sweetness of the sweet potato, but I can see cod being really good too. I would do a tilapia also, but maybe with a chili-cilantro salsa instead of balsamic.


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I hope you guys enjoyed this recipe! Also… Happy Valentines Day!!! Celebrate those you love, and celebrate yourself, because there is no one else you should love more!!!

xoxo -H

Chewy Toasted Coconut Toffee Chocolate Cookies

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C.T.C.T.C. Cookies… haha! I don’t know why that amuses me so much!

Anyway, I’ve been thinking a lot about those Girl Scout Cookies… you know the shortbread ones covered in caramel and coconut and drizzled in chocolate?? I thought a lot about that caramel, and the texture of the cookie. I like the dryness of the cookie, contrasting with the chewiness of the caramel. I had some heavy cream in the fridge that I had originally earmarked for caramel, but then I made pastry cream (for no apparent reason, since it’s still whipped up and sitting in the fridge). I decided that I would make a simple toffee for my cookies instead… I thought about drizzling the hot toffee through cookie dough and baking the cookies with oozy ribbons of toffee running through them and dipping them in chocolate. Then, I thought about making toffee flavored shortbread and rolling them through coconut flakes like Mexican Wedding Cookies but with coconut instead of powdered sugar. But I finally decided I wanted something thick, chewy, and flecked with toffee, coconut, and chocolate.

Despite the toffee, these cookies are not overly sweet, instead they are mildly flavored with molasses and vanilla. The coconut toffee and chocolate just add a bit of sweetness and complexity to the cookies. I think next time, I’ll scale up the coconut and perhaps use chunkier flakes.

Chewy Toasted Coconut Toffee Chocolate Cookies (adapted by some large stretch of imagination from All Recipes)

  • 12 tablespoons of unsalted butter, softened just a bit (maybe 30 seconds in the microwave)
  • 1 cup of granulated sugar
  • 3-4 tablespoons of molasses (I used 4 but feel free to use less if you are sensitive to the bitterness of molasses)
  • 1 teaspoon of vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of flakey salt (again, feel free to use less if you dislike saltier cookies)
  • 1 cup of crushed Coconut Toffee (recipe to follow) (Make this about 2 hours before the cookies so it has time to cool)
  • 1 cup of flaked chocolate
  1. Preheat the oven to 350F
  2. In a large bowl cream the butter, sugar, and molasses until smooth.
  3. Beat in vanilla and the egg and egg yolk until creamy and smooth.
  4. Sprinkle in the flour and baking soda and salt. (I know, I know, I don’t use two bowls, but I promise this works just fine so long as you sprinkle and distribute the leavening ingredients as you mix it in)
  5. Stir in coconut toffee and chocolate
  6. Spoon in 1 tablespoon scoops onto parchment lined cookie sheets (Important! Because the toffee will get everywhere as you bake).
  7. Bake at 350F for about 12 minutes or until just puffed and the edges are just crisp. The cookies will deflate a little once they come out of the oven. If you prefer crispy cookies, bake for a couple more minutes until the edges are crisp and the centers of the cookies have fallen.
  8. Should make 24-30 cookies. I made mine a bit larger than a tablespoon and got 26 cookies (so far only 24 are left).

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Coconut Toffee (ummm… I made it up?)

  • 1 cup of sugar
  • 1/2 teaspoon of salt
  • 2 tablespoons of butter
  • 1/2 cup of toasted coconut, unsweetened
  1. Melt sugar in a pan until smooth and deeply golden
  2. Remove from the heat, and add butter in slices
  3. Stir until smooth on low heat
  4. On a pan, spread 1/2 of the coconut making a slightly thicker lip to contain the toffee in a bounded area (nerd alert)
  5. Pour the toffee onto the pan
  6. Sprinkle the top of the toffee with the remaining coconut
  7. Cool
  8. Smash with your fist, a hammer, your head, or any heavy instrument. Add to cookie dough, yogurt, or anyplace that needs awesomeness.

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Ta Da!!!

xoxo -H

Sunday Seven

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First, HAPPY LUNAR NEW YEAR’S!!!! I think it’s pretty serendipitous that Lunar New Year’s Day lands on a Sunday Seven day this year!

On to the list!

ONE: This picture. Boo is so focused on that piece of sweet potato, and her new little pink harness kills me.

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TWO: My NEW RoadID (I’ll do a review next)

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THREE: This adorable piggie cookies my father bought me… Not tasty, but cute!
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FOUR: This rooibos tea that is good enough to replace my longtime favorite (which was discontinued…. grrr)SONY DSC

FIVE: Finding the last Salazon bar!! Delicious! Go HERE for the reviews of the other ones.

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SIX: Snow… This is me shoveling!

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SEVEN: Rediscovering an old past-time… Polymer clay!SONY DSC

What about you guys? What are you thankful for this week?

xoxo- H

The Three Best Decisions

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I’m at the library studying but I thought I’d pop in and tell you guys that three smartest things I did this week.

1. Leave my laptop at home and study at the library.
2. Buy a PandoraOne subscription for good music while I study.
3. Finally order my RoadId (I’ll write more about this in a separate post).

🙂 I hope everyone is having wonderful and productive weeks also!

Xoxo-h