Greek meat balls

Greek Meat Balls
Beef / pork at a 3 to 1 ratio
some dry bread crumbs
scallions
egg
Some Greek seasoning (from Canada)

Pork and Plum Sauce

Chinese Five Spice

2 Tablespoons star anise

2 Tablespoons fennel seeds

2 Tablespoon Cinnamon

2 Tablespoons szechuan peppercorns

1/4 teaspoon ground cloves

Chinese Five Spice Pork

3 teaspoons of five spice

4 tablespoons corn syrup

2 table spoons brown sugar

salt and pepper

Pork fillet

cook at 210 c for 20 min

Plum Sauce

1/2 cup of white wine

1/2 cup of chicken stock

4 plums

honey

Put white wine and chicken together and reduce by half.

Cook plums with honey for 30 mins in the oven.

Blend plums and add to white wine and chicken stock bring to a boil .

Season and serve.

Hummus and Tazitki

Tazitki

Greek yogurt

Cucumber

Dill/Mint

Garlic

Lemon Juice

So In Suncheon its not so easy to get Greek yogurt.

So to make some bring some milk to a simmer.

Sterilize a Thermos and add some plain yogurt add milk allow to cool to 30 degrees or to warm . Put in lid on Thermos and leave for 8 hrs.

Hummus

chick peas

lemon juice

garlic

cumin

oil

Pat Bing Sue

Pat, or sweet red bean

Crushed Ice 

Bananas 

Condensed milk 

Tined fruit 

Syrup

Ice cream

Sometimes cornflakes ,Tomatoes and gummy bears

 

The Philippine version Halo Halo .

The same as the Korean Pat Bing Su but on Top Chef season four a chef made it with coconut and  lemongrass which I really like the sound so this week I am going to try and recreate something similar.

Recipe from Top chef 

Lemongrass Young Coconut Water Brother:

Pound lemongrass and ginger with sugar and coconut juice and coconut meat.
Place young coconut meat and water in pot and add lemongrass and ginger. Bring to a simmer and let steep for 10 minutes.

Braised Mango with Coconut and Chilies:
In a pan combine all ingredients, let simmer until mango is soft, then cut into strips.

Avocado Shake:
Add avocado to the blender with condensed milk. Turn blender on low then gradually turn to high slowly adding ice. Blend until smooth.

Bruleed Mango:
Dice mango, dust with sugar and brulee with a torch.

Kiwi Caviar:
Cut kiwi into quarters and remove white center, then cut out center seeds.

Five-Spice Cashews:
In a pot, add sugar (reserve two tablespoons), water and cashews. Boil until liquid becomes syrup. Let cool and strain out liquid, then deep fry cashews. When cashews are golden brown, remove and toss in remaining sugar and five spice blend.

Assembly:
Mix ice and lemongrass liquid well and add to glass, then add 3 ounces avocado puree, braised mango, bruleed mango, chopped candied cashews, young coconut meat, Rice Krispies, cilantro leaves and chili rings.