🥘 :sparkles: 🧡My Fav Idols As International Cuisine 🥒🫒 :tomato:

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Hello, KDA lovelies!

Thank you for visiting my blog!

So sorry for the temp hiatus as I’ve been busy with work projects lately!

Today, I am back with my fav Idols as food series! 🤩

Everyday, we may have consumed

different types of food and the dishes I prepared today from various countries are a few of my favourites and are easy to make!

I hope you will enjoy reading this and try making these dishes too!

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So without wasting much time, let’s get to the dishes I prepared for you! A recipe is also included here so you can always try it out! 🧡

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:yellow_heart: Lee Young Ae as Drunken Chicken :yellow_heart:

Drunken chicken is a traditional Chinese cold appetizer dish and is so tasty :yum:

Drunken Chicken Recipe  

Prep time: 3 mins

Cook time: 1 hour

Ingredients:

10 chicken wings or half a whole chicken

8 slices ginger

3 spring onion stalk, cut to 3 inch lengths

2 cups Shao Hsing rice wine

1 tbsp salt

1/2 tbsp rock sugar

1 tbsp Himalayan sugar or whatever other sugar you have

salt to taste

Directions:

Add enough water to pot to be able to comfortably cover the chicken. When water is boiled add the spring onion and ginger. When you can smell the fragrance of the ginger and spring onion, add 1/2 cup of wine, salt and chicken.

Let boil for 3 minutes, then turn off heat, cover and let steep for 50 minutes. Plunge into iced water until completely cooled. Put in strainer to drip dry. Reserve cooking stock.

In small pot, heat 1 cup reserved cooking stock, 1 cup wine and two kinds of sugar just until sugar is melted. Add salt to taste. Taste and adjust with more salt and sugar if necessary. Allow to cool completely.

Make sure wings are as dry as possible. If using whole chicken wings, cut to three parts at the ts, then chop each section in half. If using half chicken chop to bite sized pieces.

Put chicken into shallow nonreactive dish. Pour the cooled marinating sauce over. Add the rest of the wine (1/2 cup). Make sure the wings are completely covered. (Top up with more wine if necessary.) Cover and let marinate in refrigerator for one to two days. Serve cold in the marinating sauce.

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:tomato: Eunwoo as Greek Salad Skewer :tomato:

These Greek Salad Skewers are a super easy appetizer that tastes just like a Greek salad on a stick.

PREP TIME

5 minutes mins

TOTAL TIME

5 minutes mins

SERVINGS

24 skewers

INGREDIENTS

▢ Chunk feta cheese cut into cubes

▢ Dried oregano

▢ Olive oil

▢ 24 Kalamata olives

▢ 24 Grape tomatoes halved

▢ 3 Mini cucumbers sliced

INSTRUCTIONS

Toss the feta cubes with a bit of olive oil and sprinkle with oregano.

Thread skewers with olives, tomatoes, cucumber slices and feta cubes. Serve immediately or refrigerate until ready to serve

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🥘 Jun Ji Hyun as Mussels with Tomatoes & Garlic 🥘

This is an Italian-American dish and tastes so yummy which is a must try! :yum: 🤩

YIELDS: 4 servings

PREP TIME: 25 mins

TOTAL TIME: 45 mins

CAL/SERV: 347

Ingredients

2 Tbsp. butter

1 onion, chopped

3 cloves garlic, minced

1 15-oz. can diced tomatoes

1/2 cup dry white wine

2 Tbsp. freshly chopped parsley, plus more for garnish

kosher salt

Freshly ground black pepper

2 lb. mussels, scrubbed and debearded

Grilled bread, for serving

Directions

Step 1

In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

Step 2

Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.

Step 3

Add mussels and simmer until all shells are open, 7-8 minutes. (Discard any shells that aren’t open.)

Step 4

Garnish with more parsley and serve with grilled bread.

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🤍 Rowoon as Italian Microwave Mushroom Risotto 🤍

Start off the week with this Meat-free special -- a much-loved microwave mushroom risotto.

Prep : 10m

Cook : 22m

Serves : 4

Ingredients

60g butter, chopped

1 leek, halved, washed, thinly sliced

1 garlic clove, crushed

1 cup arborio rice

3 cups chicken stock

400g mushrooms, sliced (we used Swiss brown cups, buttons, shiitake)

50g parmesan cheese, finely grated

1/4 cup flat-leaf parsley leaves, chopped

Directions

Step 1

Combine 20g butter, leek and garlic in an 8-cup capacity, heatproof, microwave-safe bowl or rice-cooker. Cover loosely with paper towel. Microwave on HIGH (100%) for 2 minutes or until leek is soft.

Step 2

Add rice. Stir to coat in butter mixture. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups stock. Cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).

Step 3

Stir in mushrooms and remaining stock. Cover and microwave on MEDIUM (50%) for a further 7 minutes. Stand, covered, for 5 minutes.

Step 4

Add parmesan, parsley and remaining butter. Season with pepper. Stir to combine. Spoon into bowls. Serve.

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🧡 Suzy as Thai No-Fry Spring Rolls 🧡

Spring rolls taste so much better when they are not deep-fried. They also are so much cheaper when you make them at home. Here, tender rice paper wrappers contain a fresh filling, and the rolls are accented by a sweet-and-spicy dipping sauce.

Makes 4 Servings

Ingredients

8 large rice paper wrappers

1/4 napa cabbage

1/4 head romaine lettuce

1 carrot

10 basil leaves

4 tsp mint

4 Tbsp reduced-sodium soy sauce

2 Tbsp peanut butter

1 Tbsp rice vinegar

1 lime

1 green onion

2 sprigs cilantro

1/2 inch fresh ginger

1/8 tsp cayenne

Directions

Shred the vegetables into thin strips.

To make the spring rolls, pour warm water into a large, shallow bowl until it is half full. Soften each rice paper wrapper (large = about 8 1/2 inches or 21.6 cm) one at a time, until just pliable, by briefly immersing it in the warm water. (Do not allow the wrapper to absorb too much water, or it will be difficult to work with.) Transfer the wrapper to a plate.

Arrange about 1 tablespoon (15 mL) each of the cabbage, lettuce, and carrot and a pinch of the basil and mint in the lower third of the wrapper. Carefully fold the bottom edge of the wrapper over the filling. Fold in the sides and continue rolling up from the bottom. Place on a platter, seam side down. Repeat the process with each of the remaining wrappers.

To make the dipping sauce, combine the soy sauce, peanut butter (preferably natural and unsalted), vinegar, and 1 teaspoon of lime juice in a medium bowl and mix well with a fork. Thinly slice the green onions, chop cilantro, and grate the ginger. Stir in the green onion, cilantro, ginger, and cayenne and mix well.

Serve the spring rolls with the dipping sauce on the side.

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OK, here comes to the end of my blog and

I thank you so much for dropping by!

Hope you have fun reading and please try making these dishes if you find time! :tomato: 🫒🥒

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I wish you all keeping well!

Until next time, please take care!

Goodbye!

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🫒🥒 :tomato: End of Blog :tomato: 🥒🫒

Pictures and recipes credit to owners which I obtained from google and various internet sites!

All edits are mine and app used is PicsArt!