Teen’s Hallyu-inspired kitchen playtime

In our kitchen, we are allowed to play with our food. Not the kind where all hell breaks loose and the kitchen transforms into a frenzied mess, but rather, think of it as a clean, blank canvas. All you ever need is an active imagination and the courage to try out something new each day! Who said that we are limited to the ingredients listed in a recipe? If anything, we concoct our own version of popular recipes based on the availability of ingredients at home. Give free rein to your imagination, and you might just strike gold. Success in the kitchen is determined by how resourceful we are. This also means tackling and overcoming unforeseen challenges over the course of concocting a new and unique recipe. We use what we have. This then gives us the freedom to choose whatever snack or meal strikes our fancy. I’d like to share four recipes that can be easily made in the comfort of your own homes, including two pasta dishes. The third recipe is inspired by Hallyu (the Korean wave) and the numerous K-dramas my family has followed. Mapapa-masisseoyo ka sa sarap! Kimchi Fried Rice is sweet, savory and spicy. It’s a party of unique flavors in your mouth!On rainy evenings, we might crave a hot bowl of ramen. What better way to satisfy this yearning than whipping up a delicious bowl of instant ramen with a twist? Thus, I present, the Cheese and Egg Ramyeon. Not only do these recipes encourage a healthy practice of food economics, but at the same time, they make mealtime extra special. Enjoy your playtime in your kitchen, but remember to clean up afterwards! Longganisa Pasta 500 g pasta (spaghetti or linguine) 8 cloves garlic, minced or crushed 4 Tbsp extra-virgin olive oil ½ c precooked diced garlic longganisa ½ c button mushrooms (sliced into small pieces) ¼ c pasta water Parmesan cheese, grated Salt and pepper, to taste Fresh and/or dried herbs and spices (e.g., chili flakes, parsley, basil, dill) Cook the pasta according to package directions. Set aside around ½ cup of pasta water before draining the pasta. Heat the oil over medium heat. Add the garlic and cook for about 2 minutes, stirring frequently until it turns slightly golden brown. Add the garlic longganisa and mushrooms. Cook for about 1 minute, stirring frequently. Add the reserved pasta water and bring to a boil. Then lower the heat. Optional step: Add other dried herbs and spices (e.g., chili flakes, basil, parsley, dill) according to taste. Mix well. Add ½ tsp of salt and simmer for about 3 minutes and reduce the liquid further. Add the drained pasta to the longganisa-mushroom mixture. Toss well. Turn off the heat. Add other fresh herbs and spices that you prefer (e.g., dill, basil, parsley) and Parmesan cheese according to taste. Allow a few minutes for the sauce to be absorbed. Add salt and pepper to taste. Serve with extra Parmesan cheese, garlic bread and your favorite beverage. Enjoy. Some tips I found on the internet: Due to its quick emulsifying process, olive oil-based sauces are best paired with thin and long pasta types such as spaghetti, spaghettini or linguine. Keep a close eye on the garlic. Garlic burns very easily in hot oil, so it’s important to give your full attention as soon as it hits the oil. Add the garlic to your oil on medium-low heat, stir, and cook until the edges are lightly golden brown in color. Tuna Pasta in Creamy Garlic Sauce 500 g pasta (spaghetti or linguine) 8 cloves garlic, minced or crushed 4 Tbsp extra-virgin olive oil 1 can (180 g) tuna flakes in brine ½ c button mushrooms (sliced into small pieces) 1 can (10.5 oz) cream of mushroom soup ¼ c pasta water Parmesan cheese, grated Salt and pepper, to taste Fresh and/or dried herbs and spices (e.g., chili flakes, parsley, basil, dill) Cook the pasta according to package directions. Set aside around ¼ cup of pasta water before draining the pasta. Heat oil over medium heat. Add garlic and cook for about 2 minutes, stirring frequently until it turns slightly golden brown. Add the tuna flakes and mushrooms. Cook for about 1 minute, stirring frequently. Add the cream of mushroom soup and reserved pasta water and bring to a boil. Then lower the heat. Simmer for about 3 minutes and reduce the liquid further. Add the drained pasta to the garlic sauce. Toss well. Turn off the heat. Add other fresh herbs and spices (e.g., dill, basil, parsley) and Parmesan cheese according to taste. Allow a few minutes for the sauce to be absorbed. Add salt and pepper to taste. Serve with extra Parmesan cheese, garlic bread and your favorite beverage. Enjoy. Tip: You may use all-purpose cream to replace the cream of mushroom. Kimchi Fried Rice 2 Tbsp salted butter 1 small onion, diced 3 cloves garlic ½ c kimchi, chopped ¾ c fried luncheon meat or ham 2 c cooked white rice 2 tsp vegetable oil 1 tsp sesame oil 1-2 eggs Salt and pepper to taste Optional: sesame seeds and roasted seaweed for garnish Tip: Use a nonstick pan for this dish. You may also use cooked leftover meat to replace the luncheon meat or ham. Melt butter over medium-low heat. Add garlic and onions. Cook until onions become translucent. Add kimchi (with a little kimchi juice) and stir until it comes to a boil. Add fried luncheon meat or ham. Mix and cook until sauce is nearly dried out. Mix in the cooked rice. Turn heat to medium. Combine until the rice has absorbed the sauce. Stir in soy sauce and sesame oil. (Adjust with more soy sauce, sesame oil or kimchi juice.) Add salt and pepper to taste. Turn off heat but let the rice continue to cook. Serve topped with fried eggs, nori and a sprinkle of sesame seeds. Cheese and Egg Ramyeon 1 pack ramyeon (e.g., Jin Ramen mild) 550 ml water sliced cheese 1 egg 2 pc tofu, sliced 6-8 pc fish tofu Vegetables, cut into small pieces (e.g., carrots, cabbage, dried seaweeds) Boil water in a pot. When water starts to boil, add the ramyeon powder. Stir. Add the noodles, sliced tofu, fish tofu and other vegetables. Bring to a boil. While it is boiling, beat an egg in another bowl and put it. Do not stir. Add cheese slices and boil it a little more. Serve hot. Tip: You may also add shredded chicken. —CONTRIBUTED INQThe author, 18, is a college freshman at Ateneo de Manila University. He enjoys cooking, watching K-drama and Japanese anime, listening to music and playing video games. He is sometimes assigned to prepare the dishes for Mommy Polly and younger brother Cocoy. Although his Daddy Edwin was not able to taste these dishes, he is surely beaming with pride from heaven. Are you also a passionate home cook and want to be featured? Share with us your story and recipes, along with mouthwatering photos. Send them to [email protected]