MamaLindaCooks
@mamalindacooks • 255,200 subscribers
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♥️Cheong is a traditional Korean no-cook syrup made by preserving fresh fruit in sugar. Pomegranate cheong has a fresh, sweet, and tangy flavor that highlights the natural taste of the fruit. When properly prepared and stored in the refrigerator, homemade pomegranate cheong can last 6+ months. Use it to flavor tea, sparkling water, lemonade, mocktails or cocktails. Drizzle it over yogurt, pancakes, or ice cream, or brush it onto roasted salmon or ham for a touch of sweetness and a beautiful glossy finish. Enjoy! ♥️Pomegranate Cheong • Pomegranate seeds 14 oz. • Sugar 14 oz. Steps 1. Wash the pomegranates. 2. Slice off the crown. Score the skin deeply along the white ribs, cutting down toward the bottom. 3. Gently pull the pomegranate apart into sections and remove the seeds into a bowl. 4. Add water to the bowl. The pith will float to the top. Discard pith then strain and dry the seeds. 5. In a clean jar, layer the pomegranate seeds and sugar. Close the jar. 6. Store in the fridge for 7 days, stirring or turning the jar daily so all seeds are coated with sugar. 7. Strain the syrup. Use to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream. Keeps in the fridge 6+ months. Enjoy! #cheong #pomegranate #pomegranates #syrup #homemadesyrup
MamaLindaCooks39,000 Aufrufe • vor 5 Tagen
Asian Mom’s Lazy Hotpot Dashi stock coins 2 Water 3 cups Napa cabbage, chopped 6 cups Enoki mushrooms 1 pack Frozen pork and vegetable dumplings 10 Frozen beef rolls for hotpot 12 Egg tofu 1 pack Green onions, chopped 2 Dipping sauce: Garlic 1 Tbsp Green onion, chopped 1 Gochugaru 1 tsp Sesame oil 1 tsp Rice vinegar 1 tsp Soy sauce 1 Tbsp Sesame seeds 1 tsp Water 1.5 Tbsp Steps: In a large shallow pot, add the dashi stock coins and water. Spread the Napa cabbage evenly across the bottom of the pot. Layer the enoki mushrooms on top. Add the frozen dumplings, egg tofu, and beef rolls. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for about 7 minutes, or until everything is fully cooked. Top with green onions. In a bowl, mix all dipping sauce ingredients until well combined. Enjoy! #soup #hotpot #dumplings #lazyrecipes #hotpotlover
MamaLindaCooks221,700 Aufrufe • vor 1 Monat
![Korean Chicken Soup AKA Dakgomtang (닭곰탕) is a classic dish known for its clean, clear broth and simple, comforting flavor. It’s made by simmering chicken with onion, green onions, garlic, ginger, and jujubes until the broth becomes rich yet light. The chicken is then shredded and returned to the soup, creating a nourishing bowl that’s soothing, warm, and naturally flavorful. Enjoy! Easy Korean Chicken Soup [Instant Pot Method] Chicken thighs, 4 lbs 1 onion 6 white parts green onions 6 garlic cloves 6 slices ginger 8 jujubes 9 cups water Salt and pepper Soy sauce 3 green onions, chopped 1. Add chicken, onion, green onions, garlic, ginger, jujubes, and water to the Instant Pot. 2. Pressure cook on High for 25 mins. Natural release for 15 mins, then quick release. 3. Remove chicken, debone, and shred. 4. Strain broth. Return chicken to broth. Season with salt, pepper, and soy sauce. 5. Top with chopped green onions. Optional: serve with your favorite dipping sauce. Enjoy! [Stovetop Method] 1. Add chicken, onion, green onions, garlic, ginger, jujubes, and water to a large pot. 2. Bring to a boil and skim off any scum. 3. Cover and simmer on low for 1 hour and 15 mins. 4. Follow remaining steps above. #chickensoup #instantpot #instantpotrecipes #koreanfood #koreanrecipe](https://ttanon.com/i/c/7634627631182318861-720.webp)
Korean Chicken Soup AKA Dakgomtang (닭곰탕) is a classic dish known for its clean, clear broth and simple, comforting flavor. It’s made by simmering chicken with onion, green onions, garlic, ginger, and jujubes until the broth becomes rich yet light. The chicken is then shredded and returned to the soup, creating a nourishing bowl that’s soothing, warm, and naturally flavorful. Enjoy! Easy Korean Chicken Soup [Instant Pot Method] Chicken thighs, 4 lbs 1 onion 6 white parts green onions 6 garlic cloves 6 slices ginger 8 jujubes 9 cups water Salt and pepper Soy sauce 3 green onions, chopped 1. Add chicken, onion, green onions, garlic, ginger, jujubes, and water to the Instant Pot. 2. Pressure cook on High for 25 mins. Natural release for 15 mins, then quick release. 3. Remove chicken, debone, and shred. 4. Strain broth. Return chicken to broth. Season with salt, pepper, and soy sauce. 5. Top with chopped green onions. Optional: serve with your favorite dipping sauce. Enjoy! [Stovetop Method] 1. Add chicken, onion, green onions, garlic, ginger, jujubes, and water to a large pot. 2. Bring to a boil and skim off any scum. 3. Cover and simmer on low for 1 hour and 15 mins. 4. Follow remaining steps above. #chickensoup #instantpot #instantpotrecipes #koreanfood #koreanrecipe
MamaLindaCooks130,500 Aufrufe • vor 6 Monaten
Here’s everything I ate on my 13-hour, economy flight from Seattle to Taipei with #evaair ✈️ The lighting wasn’t great but I promise you the food actually tasted way better than it looks! I give both meals 8/10. Also, the service is always too-notch! Love flying with #evaair ✈️ #airplanefood #airplanefoodreview #planefood #planefoodreview #flightfood #traveltok #taiwantiktok #everythingiate #evaairways #evaairlines
MamaLindaCooks14,500 Aufrufe • vor 3 Jahren
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