Cooking Recipe: Jamaican Coconut Snapper

5 oz snapper fillets cut in thirds
Salt and pepper to taste
2 large eggs
1 3/4 cups white flour
6 fluid ounces Red Stripe beer
1 tsp baking powder
3 cups grated coconut
2 fluid ounces vegetable oil
Directions
Season the snapper with the salt and pepper. In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer. On one plate put the remainder of the flour and on another place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown. Drain the snapper on paper towels and enjoy.

Cooking Recipe: German Red Cabbage

Ingredients:

• 8 whole cloves
• 4 whole allspice
• 1 bay leaf
• 4 tablespoons butter
• 3/4 cup finely chopped onion
• 2 pounds red cabbage, shredded
• 1/2 cup chopped apple
• 1/4 cup cider vinegar
• 1 cinnamon stick
• 1 cup plus 3 tablespoons water, divided
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 1/4 cup granulated sugar

Directions:

• 1. Wrap the cloves, allspice and bay leaf in cheesecloth and tie securely to make a bouquet garni.
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  2. Melt butter in a large saucepan over medium-high heat. Sauté onion in melted butter until tender.
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  3. Add cabbage, apple, vinegar, cinnamon stick and bouquet garni to saucepan and mix well. Simmer, covered, for 10 minutes.
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  4. Stir in 1 cup water and salt. Cover mixture and simmer, stirring occasionally, for 45 minutes.
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  5. Remove cinnamon stick and bouquet garni from cabbage mixture; discard.
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  6. Combine remaining water and cornstarch in a small bowl and mix well. Add to cabbage mixture and mix well.
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  7. Cook, stirring continually, until mixture is thickened, about 5 minutes. Stir in granulated sugar. Serve hot.

Cooking Recipe: Spicy Rice Cake (Ddeokbokki)

Ingredients for hot spicy ddukbokkie:
Tube shaped rice cake for ddukbokkie (about 300 grams), hot pepper paste, sugar, water, dried anchovies, and green onions.

Directions:

Separate the tubes of rice cake into individual pieces.
In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.
Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly.
Cut 7 green onions into 5 cm long pieces, and add them to the pot.
Keep stirring until the sauce is thick and the rice cake is shiny.
Transfer it to a plate and serve!
Ingredients for mild ddukbokkie:
1 package of rice cake, beef strips, soy sauce, sugar, garlic, onion, king oyster mushrooms, water

Directions:

Saute 200 grams of beef strips with 2 tbs soy sauce, 1 tbs sugar, 2 cloves minced garlic, and 3 tbs of sliced onion.
Add 3-4 sliced king oyster mushrooms and 2 chopped green onions to “1″ and stir it.
Add 1 cup of water and put rice cake in it and keep folding until rice cake is soft
Serve it on a plate and eat it when it is warm

Cooking Recipe: Chinese Fried Chicken Wings

Ingredients:

3 lb. chicken wings

2 large eggs

2/3 cup milk

1 cup all purpose flour

2 tbsp. corn starch

1 tsp. baking powder

3 tsp. soy sauce

1 tsp. sesame oil

Freshly ground black pepper

1 tsp. sugar

Peanut oil for frying

1. Rinse the chicken wings under cool running water and pat them dry with a paper towel.

2. Break the eggs into a small bowl and whisk them together lightly.

3. Mix the beaten eggs and milk together and blend in the flour, corn starch, baking powder, soy sauce, sesame oil, salt, freshly ground black pepper and sugar.

4. Add the chicken wings to the batter and stir them so that the wings are completely covered. Set them aside for about 15 minutes for the flavors to blend.

5. Heat the peanut oil in a large skillet and fry the wings, frying them in batches if necessary. Cook them on medium heat until they're nearly done and then turn the heat on high to make the wings brown and crispy.

6. Remove the Chinese fried chicken wings from the oil and let them drain on a thick layer of paper towels.