Opu's Kitchen™

Bringing up Traditional Gilgit Baltisatan Chapshoro. Try out this blazing combo of meat and dough, taste perfect when meet together. Chapshoro recipe for a pleasant mealtime. There has another Chapshoro of Hunza Gilgit style which is almost the same preparation method. Make it and enjoy it. Ingredients: - 1 kg Beef mince - 1 cup Onion - 1 cup Tomatoes - 1 & 1/2 tsp Green chilies - 2 tsp Lemon juice - 1 & 1/2 tbsp Crushed chilies - Salt to taste - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Ginger - 1 tsp Garlic - 2 cups Wheat flour - 1/2 cup Green Coriander  Preparation: => Take a bowl add wheat flour, a pinch of salt and knead a soft dough by adding water gradually. Then take a pan add oil, onion, ginger garlic paste and sauté them. => Then add beef, tomatoes, coriander powder, cumin powder, salt, crushed chilies, green chilies and cook it well. Add lemon juice and green coriander in last and cook. => Then divide the dough to equal parts, roll out and...

This is a vegetarian version of the popular Korean bulgogi. Vegetarian Korean Beef is a dish you didn’t know you needed. It uses textured vegetable protein to achieve the same results as ground beef. 20 minutes start to finish! Even carnivores can’t get enough of this! I’ve been told that in Korea, this dish is referred to as Bulgogi. It translates to ‘fire meat.”  Now, I’m not a big fan of extremely hot or spicy foods, but I was able to eat Vegetarian Korean Beef comfortably.  I shared it with my colleagues, and they reported back that it wasn’t too spicy for them either. There was never a plan to make this dish. But I found it as I was researching dishes made with ground beef. The plan was to convert ground beef recipes to a vegetarian version using store-bought vegetarian beef crumbles, or textured vegetable protein. (TVP) I knew I could make a vegetarian version and have it taste just as good – or better – than the original. Ingredients: - Vegetarian Beef Crumbles – You ca...

I’m about to share a little secret with you that not many people know about. I suffer from major bouts of insomnia. These bouts can last a few days or even a few weeks. After a bit of research, I was able to determine what it was and how to make it. The first time, the chicken tasted great, but the topping just wasn’t right. And it was a little soggy rather than crispy. But, the next time, I was able to perfect it. Doesn’t it look good!? Let me tell you how to make it! Ingredients: Chicken – This recipe is for 4 pounds of chicken. You can use legs, thighs, or wings. Chicken breast meat will be rather dry, so save your breast meat for my Baked Parmesan Chicken Fingers. Oil – This chicken is deep-fried. Use an oil that has little or no flavour. When deep frying, I like to use vegetable or canola oil. Milk – There are three cups of milk in this recipe. Milk is a great liquid for marinating or soaking chicken. It breaks down the enzymes in the meat to make a more tender and flavorful chick...

Sometimes a recipe title is all the convincing you need to drop my work and run to the kitchen. It happened again when I read - Crispy Potato Roast. I came across this divine looking crispy roasted potato recipe from one of my favorite food sites, Smitten Kitchen. Deb of Smitten Kitchen described the dish as half potato chips and half fragrant potato roast. The recipe didn't involve any heavy cream or canned soup, but simple potato slices flavored with olive oil, butter, red-pepper flakes, shallots and thyme. My computer screen never smelled so good. Then I saw Deb’s idea of adding goat cheese or feta and crumbled bacon. Very tempting, but I thought instead about giving it a Malaysian twist with spices. But as specific as that sounds, Malaysian cuisine is a touch of every Asian flavor. Undeterred, I searched the refrigerator and kitchen cabinets, hoping to find an answer. And I found it. Well, I found three answers - Chinese, Indian, and Malay. Why use one flavor, when you can use ...

Cheese ramen is actually a classic Korean comfort food. Just as the name suggests, it is basically instant noodles with a combination of cheese. Other than that, milk is sometimes used for the broth instead of the usual cup of hot water.  Back then, American soldiers brought non-perishable rations when they came to Korea during the war and this includes cheese. When the American soldiers left, the dairy product stayed and became an important part of Korean cuisine. Today, South Korea has grown to become one of the top 10 importers of US dairy. Over time, this cheesy ingredient gradually seeped into Korean culinary history with new menu items emerging from its acceptance. Eventually, adding cheese became an indulgent way to enjoy a bowl of instant noodles, giving birth to the Korean spicy cheese ramen recipe!  Ingredients: - Instant ramen / Instant Noodles* - Cheddar cheese - Milk - Water - Green onion Preparation: => In a saucepan, boil 2 cups of water. Add ramen noodles an...

The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness. Ingredients: - 2½ pounds eggplant, scrubbed, trimmed and cut into 1-inch chunks - ½ cup extra virgin olive oil - ¾ tsp kosher salt, more as needed - 1 pound extra-large shrimp, shelled - 1 large garlic clove - 2 tbsp chopped fresh mint, plus sprigs for garnish - 1 tbsp nuoc mam or nam pla fish sauce, or to taste Preparation: => Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and ½ teaspoon salt. Place in a grill basket or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes. => While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and ¼ teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove bak...

Before I hit what I consider to be “peak ramen taster” level, my journey began with one particular version that many of us know and love: instant ramen. Now, though, as my taste buds have grown, I see myself as a sort of connoisseur of the traditional ramens like shoyu, miso, tonkotsu, shio, Wakayama. Out of my preferred lineup, however, my favorite happens to be tonkotsu ramen, due to its delicious pork bone broth and richness. And as any ramen-lover will tell you, it’s the broth that makes the dish come alive. Personally, I feel as if the broth is what makes or breaks your ramen and I usually try to avoid options that are broth-less. After my discovery of spicy garlic creamy ramen, though, my perspective shifted a bit. With this particular dish being broth-less, I was a little hesitant to try it, but after seeing creator's delicious-looking final product, my desire to make that move and try it out was activated. And that’s exactly what I did. Ingredients:  - Instant Egg Noodles /...