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.
Gamjatang is a spicy pork bone stew that is considered a traditional Korean dish which is hearty and rich in flavors. In translation, the word “gamja” means potato and “tang” meaning stew. However unlike its name, the main ingredients are not potatoes but the hearty, complex taste of the rich broth which is made from boiled pork backbone.
This stew is also assorted with vegetables such as cabbage, mushrooms, parsley, green onions and bean sprouts. And it is heavily seasoned with garlic, red chili peppers and roasted perilla seeds. The additions of perilla seeds are optional as it gives a more delicate flavor to the dish, taking away the greasy taste of the pork. All gamjatang dishes may be similar in appearance, but the taste varies from one restaurant to another.
This dish is known to be rich in proteins, calcium and Vitamin B1 (from the pork bones) and is believed to prevent snoring as well as aging
http://en.wikipedia.org/wiki/Gamjatang
You can find the Recipe here
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