Cafe & Macadamia (Costa Rica)

Costa Rica is one of the most beautiful countries I ever stepped foot in. The people are so nice, and the food is just amazing. One of the most beautiful restaurants I stepped into during our stay was called, “Cafe & Macadamia.” It is on the way before you hit Arenal, where the rain forest/volcano is at. The restaurant serves all types of food, stone oven pizza, and some pretty amazing smoothies. You overlook the man make lake, and you experience the beauty within the country. The prices in Costa Rica for food is as much as America. It’s not that much cheaper. Here are some photos of my experience at this restaurant. Let me know if you ever stop by!

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Galbi Jim

IMG_1082One of my favorite Korean Dish is called, “Galbi Jim!” It’s a pretty old school plate that has been noted as a high class dish. When your in LA, and you try to look for a great restaurant that has this dish, it’s going to cost you a lot of money, with small portions. So I’m here to help you save money, and be able to eat this amazing dish for days.

I usually make this in a pot but, I really wanted to use my crockpot that I won during Christmas, and let me tell you. This braised beef came out so perfect, I could cry. When I look for recipes I really do look at google. I looked at Roy Choi, Maang Chi, and some other blogs. I study each ingredient, and really make my own recipe in the end.

 

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For this dish here’s what you need:

  • 1 Crockpot (duh)
  • 3lbs of beef short ribs
  • 2 carrots
  • 1 cup of radish (daikon)
  • 7-8 garlic cloves
  • 1/2 apple
  • 6 dates (take the seed out)
  • 1/2 onion
  • 1/2 cup of soy (korean soy)
  • 1/4 cup Korean cooking wine (mirin)
  • 5 tablespoons of Korean Sweetner (Corn syrup – mulyeot)
  • 1 teaspoon of sugar
  • 2 quarter pieces of ginger (optional)
  • 5 shiitake mushroom
  • Pinch of sea saltIMG_1078
  • 1/2 teaspoon of black pepper
  • 2 green onions
  • 8 pieces of rice cakes (hard)
  • 1 cup of water.

What you do first:

Have two separate bowls of cold water. Soak your mushrooms in one, and beef on the other, for 2 hrs. Make sure you put the pinch of sea salt on the beef so the blood separates from the meat.

After the 2 hours, clean out the meat, cut the fatty part of the meat out, cut the meat into pieces like the right hand photo, and throw into the crockpot.

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Make sure you cut the carrots 1 inch. Radish (daikon) you can cut it how you like, I cut mine into squares/triangular shapes. Slice the apple thinly. Take the seed out of the dates. Chop the onions. Cut the mushrooms into slices. Throw everything in the crockpot like the first photo up top.

Lastly, it’s time to make the sauce. In a bowl, pour 1/2 cup of soy, 1/4 cup of mirin (cooking wine), 5 tablespoons of corn syrup (korean sweetner), and 1 teaspoon of sugar. You can add 2 cubes of ginger if you like and blend it in a mixer all together. Once mixed, you can pour the sauce into the crockpot. Add 1 cup of water. Make sure you close the lid, and heat the crockpot at high for 7 hours.

When you hit your 3.5 hrs mark, make sure you go back into your crockpot and flip everything upside down. Throw in your 8 rice cakes (optional). Once you hit your 7 hours, you can tell that the meat is falling off the bone, which means it’s done! Put your high heat into warm on your crockpot. When you are done you can throw sesame seeds, and green onion in a separate serving bowl.

Let me know if you made this dish, and tell me how it goes!