Jaden's Treats


Dakbokkeumtang…OUR WAY


This is a recipe I saw on Maangchi YouTube channel! It's a spicy braised chicken with potatoes and onions! It's a sweet heat and it will keep you comin back for more! So let's get started!

2-3lbs of chicken pieces (we used drummettes)
1medium onion, cut into chunks
2medium potatoes, cut into chunks!
(Sometime we use carrots but I will keep it simple right now)

Sauce Ingredients
1/4cup soy sauce
1/4cup pepper paste
1/4cup garlic
1tbsp sugar
1tbsp ginger
2tbsp pepper flakes

Other ingredients
2cups water

In a bowl mix the ingredients for the sauce and set aside.

Over high heat, In a big pot add your chicken and onions sauce and water. Cook on high for 15- 20min covered. Stir occasionally!

After the 15-20min are up add in you potatoes, lower the heat to medium and stir the potatoes in with the chicken and spicy broth!

Cover and cook for and additional 15-20min.

The sauce should be thick if not, then take a potatoes and smush it on the side on the pot and let it cook for 5min more!

Garnish with sesame seeds!

Serve with rice and kimchi! (We served our with kimchi and. Rolled egg!)

We also added a little bit of bok choy in with the chicken! To give it a little more crunch!



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The Daring Cooks’ March 2012 Challenge – Brave the Braise!

Spicy Chicken Bokkeum Tang

Since I have a love/infatuation with Korean food, I decided to make a spicy braised chicken dish that is a popular Korean dish,  that I saw on the YouTube channel of Aeris Kitchen. She makes AWESOME Korean traditional dishes, and I have made several of them at my home, they are certifiably dee-lishus! O_o makes me hungry thinking about this recipe! I made this dish and as a side I made white rice and paired it with my homemade kimchi, also a recipe found on her channel!



Spicy food is my favorite, Korean food has the spice you need! It’s Salty, Sweet, Crunchy, Soft the flavors of Korean food will make anyone want to come back for more! Korean food consists of a meat dish, soup, rice and banchan, which is little vegetable and meet side dishes … like kimchi, pickled radish, seasoned dried squid, steamed or fried egg lots of things and all are tasty and unique in flavor! If you ever get the chance to try Korean food, jump at the chance, its a great experience!

Well lets start!!!!

Main Ingredients

  • 1 Whole Chicken, (i used chicken chicken thighs, you can use any cut of chicken you want!)
  • 2 Cups Onion
  • 2 Cups Potato
  • 1 Cup Carrot (i didn’t have any carrots!)
  • 3 Green Onions
  • 1-2 Hot Peppers (Optional, I used 1 ghost chili)
  • 1½ Cup Water

For Chicken

  • 1 Tbsp Cooking Wine
  • ¼ tsp Salt
  • ⅛ tsp Black Pepper Powder

Sauce Ingredients

  • 2 Tbsp Red Pepper Paste
  • 1 Tbsp Red Pepper Powder
  • 1 Tbsp Soy Sauce
  • ½ Tbsp Cooking Wine
  • 1 Tbsp Sugar ( i used truvia, a sugar substitute)
  • 1 Tbsp Honey or Corn Syrup (i used honey)
  • 2 Tbsp Minced Garlic
  • 1 tsp Sesame Seeds
  • 1 tsp Sesame Oil
  • 1 Pinch Black Pepper Powder


Cut the chicken into 2×2 inch pieces. Don’t remove the skin, fat, or bones because that gives it good flavor.
Marinate the chicken with 1 Tbsp of cooking wine, ¼ tsp of salt, and ⅛ tsp of black pepper powder for at least 10 minutes.
Combine 5 Tbsp of red pepper paste, 3 Tbsp of red pepper powder, 2 Tbsp of soy sauce, ½ Tbsp of cooking wine, 1 Tbsp of sugar, 1 Tbsp of corn syrup, 2 Tbsp of minced garlic, 1 tsp of sesame seeds, 1 tsp of sesame oil, and 1 pinch of black pepper powder.
Mix the ingredients.
Cut 2 cups of onions, 2 cups of potatoes, 1 cup of carrots, 3 green onions, and 1 or 2 hot peppers into big chunk (1 or 1½ inch cubes).
Place the chicken in a big pan.
Add the potatoes, onions, and carrots on top of the chicken.
Pour the sauce on top.
Then pour 1½ cup of water on it.
While it is cooking, occasionally stir it so that all of the ingredients get covered with the sauce. Cook it for 30 to 35 minutes on high, or until the chicken and potatoes are completely cooked.
Reduce the temperature to low and add the green onions along with the hot peppers. Cook 2 more minutes and then turn off the heat. If you don’t want your food too spicy, skip the hot peppers.

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3 Wings in 1!!

Finger Lickin Chicken

Finger Lickin Chicken

This is a recipe for my Honey Garlic Chicken, Sweet and Spicy chicken, and Lemon Pepper chicken wings! These are fried, but you can definitely bake the wings and then add the flavors…sometimes I bake them in the sauces to give them more flavor. The Lemon pepper I used an already made seasoning, because I wanted to see how it tasted; usually I used lemon juice, butter and pepper and then add it to the wings. The honey garlic is the easiest, just honey, garlic and soy sauce (these are freaking yummy)! The Sweet and Spicy…I use Korean pepper paste, coconut water and other seasonings, if you don’t have pepper paste please feel free to use hot sauce!

the pack of wings i used yielded 8 for each flavor…these are awesome and you can’t eat just one! they are great as leftovers! 🙂

Lemon Pepper Wings

  • 8 -10 chicken wings
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cake flour, (you can use regular flour also…1 1/2 tbsp all purpose flour and 1/2 tbsp corn starch
  • oil, for frying (if frying)
  • 3 tbsp lemon pepper seasoning (or 1/3cp lemon juice, 2tbsp butter, 2tbsp plack pepper)


  1. Rinse the chicken with cold water and a little lemon juice, this helps clean the chicken.
  2. Pat the chicken dry and season with salt and pepper, and return to the bowl. leave a little water in it..this will help the flour stick to the chicken and make a batter, UNLESS you are baking the wings
  3. Add the flour and mix the chicken.
  4. Fry till Golden or bake till the juices run clear when a wing is pierced.
  5. Once wings are done, toss them into the lemon pepper seasoning. or see 6.
  6. Add the lemon juice, black pepper and butter in a microwave safe bowl and microwave for 1min or till the butter in melted and pour onto the baked or fried wings.   FINISHED
Lemon Pepper Chicken

Lemon Pepper Chicken

Honey Garlic Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.


  • 3-4 gloves of garlic
  • 2tbsp soy sauce
  • 1tsp mirin or white wine vinegar
  • 1/3cp honey
  1. In a saucepan add the ingredients and reduce the sauce, but don’t reduced to much because then it will harden into a brittle on the chicken.
  2. Once the sauce is the right consistency, add the fried or baked chicken into the sauce and mix until its evenly coating all the wings. AND YOU’RE DONE!
Honey Garlic Wings

Honey Garlic Wings

Sweet and Spicy Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.


  • 1tbsp Korean Pepper Paste (if you don’t have pepper paste u can use regular hot pepper sauce use 2tsp)
  • 1tbsp Ketchup
  • 1/2 coconut water
  • 2tbsp honey
  • salt and pepper to taste


  1. in a saucepan add the ingredients and let it thicken.
  2. Once thickened to ur liking (thin sauce or thick sauce) add in your wings and mix until evenly coated!
Sweet and Spicy Wings

Sweet and Spicy Wings


These are simple recipes and sauces to make, and it will spruce up any wing! Enjoy

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LoMein our way

Lo Mein

Lo Mein

We made this recipe over the weekend, because we love Chinese, but we don’t want to spend so much eating out….SOOOO, while getting treat from our Korean grocery store, I found egg noodles. Egg noodles are just awesome, these are chewier than spaghetti noodles, and more tasty (well to me they are!). This recipe is easy and quick…you need about 2 handfuls of egg noodles, meat and veggies of your choice.  I hope you enjoy!


  • 16oz noodles
  • 1/2cp sliced carrots
  • 1/2cp sliced bell pepper
  • 1/2cp chopped bok choy
  • 1/2cp sliced onion (i didn’t have any but this is my recipe I always use!)
  • 1tbsp minced garlic
  • 1/2tsp minced ginger
  • 4-6oz of meat of your choice, (thinly sliced beef is what we used)
  • 1/4cp soy sauce
  • 2tbsp rice wine vinegar
  • 1tsp sesame oil
  • 1tsp fish sauce
  • 1/4tsp black pepper
  • 100ml water, for steaming

this is an easy recipe…u saute the veggies add the noodles steam for a few minutes and add the sauce…let it cook and keep stirring


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The Daring Cooks’ February 2012 Challenge – Flipping Frying Patties!!!

Flippin Patties

Flippin Patties

This was an awesome challenge, I love making patties of any kind… if I wasn’t so busy with school I was going to make my Black Bean and Salsa croquettes, but I didn’t but I will post the recipe anyways. This was a great topic bough up by Lisa and Audax…this is my 2nd challenge that I have completed, and I must say these are interesting and fun! It gives you recipes to experiment with…and this challenge let the members experiment with patties. Meat patties (burgers), seafood patties (crab and corn cakes, shrimp cakes), croquettes (chicken, fish, potato, yucca), rostis (I ❤ potatoes!!!!!) and fritters ( apple and ginger fritters, conch fritters, corn fritters)…wow to think of it…I could have gone all out on this challenge! LoL

Well here is what I decided to make:  Potato and Turkey Croquettes, Turkey Salisbury Steak and Potato & Cheese Rostis

Potato and Cheese Rostis

Potato Rösti

Servings: makes 1 large rösti

  • 500g potatoes
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp all-purpose flour
  • 1/4 cp cheese
  • 1 1/2 tbsp oil,  for frying


  1. Grate lengthwise the peeled potatoes with a box grater or a food processor.
  2. Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
  3. Return dried potato to bowl add the egg, cornflour, pepper, and salt.
  4. Mix until combined.
  5. Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
  6. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
  7. Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown.
  8. Sprinkle to cheese on top of the still hot rösti.
Sprinkle the Cheese on top

Sprinkle the Cheese on top

Salisbury Steak aka Hamburg Steak

– Fried Onion
1 Onion (200g/7.05 oz) – 2/3 for hamburg meat mixture, 1/3 for onion sauce
1 tbsp Olive Oil

– Steak Patty –
250g Ground Turkey, you can use beef, pork or chicken
1/3 tsp Salt
A pinch of Black Pepper
1/2 tsp Nutmeg
2/3 Fried Onion mix
15g Panko – Breadcrumbs
2 tbsp Milk
1 Egg

– Onion Gravy –
1/3 Fried Onion mix
50ml Water
1 1/2 tbsp Soy Sauce
1 tbsp Mirin
1 clove Garlic
10g Butter

  1. Small dice the onion, the smaller the better. In a heated pan, add the oil and saute the onions till browned. Set aside to cool
  2. In a bowl, add the ingredients for the meat and the COOLED onions, mix until sticky! This will make for moist tender patties! 🙂  Separate into 4 medium patties or 2 large patties.
  3. In a heat pan add a small amount of oil and brown the patties. on both sides….once the patties are browned on both sides add the water and steam for about 5min-6min. Take the patties from the pan and LEAVE THE DRIPPINGS!!!!
  4. In the pan add water, soy sauce, mirin (or white cooking wine) and simmer. Then add the remaining onion mix, butter and garlic and stir. Spoon the gravy over the patties ….These are great with potatoes, rice stuffing….and Potato Croquettes….coming next!
Salisbury Steak w/ Potato Croquettes

Salisbury Steak w/ Potato Croquettes

Potato Croquettes



Ingredients for Croquettes
(8 pieces)

–  Filling –
400g Potatoes
3 1/2 cp Water to cook potatoes
1 tsp Salt

100g Mixture Ground Turkey
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp  Sugar
1 tsp Cooking Oil

– Batter for Croquette –
1/2 Egg
25ml Water
25g Cake Flour

100g Raw Bread Crumbs  – I made mine from toasted wheat bread and pulsed it in my processor!
Cooking Oil to deep-fry

  1. Boil the potatoes until done. Once done drain the liquid and mash in the pot while still on the burner. This will dry out the remaining moisture.
  2. Brown the meat, once browned add the seasonings. Add to the mashed potato!
  3. Mix the ingredient for the batter…it will be thick like pancake batter. In a 2nd bowl, add the breadcrumbs.
  4. Split the croquette into 8 balls and dip into the batter, then breadcrumbs, then the hot oil. Fry till golden, about 4-5min.
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Pad Thai (my way!!)

Shrimp Pad Thai

Shrimp Pad Thai

Saturday, I watched a video on YouTube about making Pad Thai from scratch…and instantly thought “hey I am going to make this today!” then I saw all the ingredients, I knew I wasn’t going to find! YELLOW TOFU, SWEET RADISH….I mean really…I don’t even know where to begin to look for yellow tofu…sooooo I went to my local grocery store and found this Thai Kitchen Pad Thai kit. (p.s.– their is a Thai grocery store next to the Korean grocery I go to….DUH I am sooo slow!) This kit only comes with noodles and a sauce packet…you need to add the extras!

I got the new oil that I wanted to try with this recipe…I got it from ROSS, I love that store



I love Asian food, I LOVE NOODLES, I LOVE RICES, I LOVE PICKLED AND FERMENTED VEGGIES, Asian food is where it’s at…and I love to tell myself that “IF I EAT ENOUGH IT WILL HELP ME BE SKINNY…LOL” I know the truth…IT WILL!

this is the kit i used:

here is what I added to my kit:

3/7cp peeled and deveined shrimp ( you can use any meat you want!)

2 eggs

1/2cp bean sprouts

2 springs green onion

2 garlic cloves, minced

1 green hot chili, sliced thin

crushed peanuts

oil for frying

cup of water (just in case your pan is too hot)

The fixings

The fixings

  • start by frying the egg in oil…scramble well, then add the garlic, bean sprouts, green onion and chili. Set Aside.
  • In the same pan (i used a wok) add the cooked and drained noodles, and half of the sauce. Stir so it wont burn…check a noodle to make sure they are getting tender, for about 2-3min
  • Add the shrimp to the noodles, and add more sauce, keep stirring.  Then add the egg mixture and continue to stir.
  • Transfer the pad thai into a serving dish, and garnish with the crushed peanuts, chili flakes and lime juice!


I made a video of the recipe… hopefully you will watch and comment on it… Pad Thai


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Spicy Coconut Chicken Curry

Spicy Goodness

Spicy Goodness

Last night I made my signature (i called it that because is makes me feel special! LoL) Spicy Coconut Chicken Curry dish with a side of rice. I wanted to share this recipe because it’s tasty and awesome…VEGETARIANS CAN OMIT THE CHICKEN AND JUST USED VEGGIES (I use onion, bell peppers {any variety}, potato, carrots…you can even add tofu) This recipe calls for the most simplest ingredients to make this hearty meal…and it can last you for days, unless you have someone that eats like my hubby does, then it can feed you for the night and the nest day for lunch..lol.

Before I has my son, me and spicy food didn’t mix…the spiciest I would go was the MILD sauce at Taco Bell…now I need spice in my life! For this recipes I use Korean pepper Flakes and Korean pepper flakes…if you can find these two items, you can use chili peppers, habanero peppers and / or cayenne. But if you don’t like spicy food, you can omit it…its still delicious without it. TRUST ME!!!


6 skinless chicken thighs (you can use drumsticks, wings….etc)

1 (8oz) can coconut milk, (i use Thai Kitchen, its creamy and sweet and gives a great flavor!)

1 med carrot, medium chopped

1 large potato, medium chopped

1 med onion, medium chopped ( i didn’t have one at the time of this video)

16oz water (this is a broth like curry…use 8oz for a stew like curry)

1/4cp soy sauce

3tbsp Worcestershire sauce

1tsp garlic

1/2cp water or broth

oil, for frying


2tsp paprika

1tsp nutmeg

1tsp allspice

1tsp cloves

1tsp cinnamon

1/8tsp salt (you have soy sauce to add saltiness, but this is optional..it’s not too salty with it!!)

3tbsp curry powder

2tbsp pepper flakes (optional)

2tbsp pepper pastes (optional, you can sub 3tsp cayenne for spiciness)


Start by pan frying the  chicken in about 2tbsp of oil fry the chicken until browned on both sides, but not fully cooked…set aside.

Drain the oil out, leave about 1tbsp in the pan, fry the spices till aromatic.

Add the Worcestershire, soy sauce and the pepper paste..fry for about 2-3min.

Add the veggies and coat in the paste mixture.

Add in 1/2cup of water or broth.

Next add the coconut milk, add hot water to the now empty can and pour into the pot.

Add the chicken back to the pan, covering the chicken with the broth.

Cover the pot with a lid and simmer on medium for 45min…checking on the curry once in a while.

Serve with rice or alone….either way its delicious.

Enjoy…watch the video on my YouTube channel

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