Dancing Cooks

DANCING COOKS: Recipe Collection.

Between Aug 20 to Oct 2, 2010, about 30 “dancing cooks” and more than 40 “dancing pizzaioli” arrived at our no-menu restaurant in Seoksu market and prepared a delicious variety of foods. While a good part of the cooking improvisations lead to yummie products of the moment – which are unreproducible – we were able to record 24 recipes here.

S A V O R Y · M E A L S
· Chicken Curry, Bangladesh Style
· Fried Rice
· Indonesian Black Bean Soup
· Jap-Che Veggie Noodle Stir Fry
· Kimchi-Jeon (Pancake)
· Okonomiyaki (Cabbage Pancake)
· Onion Pie
· Pizza Dough, Restaurant Style
· Polish Barszcz Soup
· Potato Bread on Tray
· Potato Salad on Mustard Dressing
· Pretzel
· Spaghetti Carbonara
· Spaghetti on Cream Sauce
· Taiwanese Stir Fry Noodles
· Tortilla Patata
· Pumpkin Soup on Ricecake & Spinach
· Ya-Bab Rice
S W E E T S
· Almond Yeast Rolls
· Carrot Cake
· Croissants with Nut Filling
· Cup Cakes, Banana & Green Tea
· Chocolate Cake, Prussian Style
· Vietnamese Coffee

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CHICKEN CURRY, Bangladeshi Style

Dancing Cook Meal

By Palash Bhattacharjee
(Sep 9, 2010)

Ingredients: 1 whole Chicken; 1 whole chunk (2 inches long) of fresh Ginger; 8 Cardamon pods; 3 heaped tablespoons Coriander Powder; 4 heaped tablespoons Cumin Powder; 2-3 heaped tablespoons Turmeric Powder; 1-2 teaspoons Chilli Powder; 6 Cloves ; 2 large Onions; 1 clove of Garlic; 4-6 medium sized Potatoes; 2 sticks of Cinammon; 5 seeds of Coriander; 1 teaspoon of Natural Sea Salt; 2 tablespoons of Vegetable Oil.
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Preparation: 1) Chop up the chicken and put it in a big pot with some oil [say 2 tablespoons]; 2) Grate the ginger over a ceramic dish to keep the juice, then mix it all in with the chopped chicken; 3) chop up the onion and dice the garlic fine [smash it up with a rolling pin for more flavour] and fry them in vege oil until browned, then throw in with the chicken & ginger; 4) fry on medium heat for 5 minutes while stirring; 5) add all the herbs and spices [can add half and the rest later if you want]; 6) add one teaspoon of sea salt; 7) add a cup of water; 8) keep stirring for 5 minutes; 9) turn heat to low and boil lightly for 5 mins; 10) add diced potatoes and 1 more cup of water if too dry; 11) simmer on same low heat for 20-30 mins checking and stirring every 5-10 mins; 12) add water and salt and chilli powder to taste as you go; 13) put it on basmati rice or whatever rice you like and enjoy!

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FRIED RICE

Dancing Cook Meal

By Dancing Cook
(Sep 21, 2010)

Ingredients: 1-2 green onions (as desired); 2 large eggs (3 eggs with added ingredients); 1 teaspoon salt, ground pepper to taste; 3 tablespoons of soybean (corn) oil for stir-frying; 4 cups cold cooked rice; 1 - 2 tablespoons light soy sauce or oyster sauce; as desired; 1 teaspoon sesame oil. Vary with additional ingredients as desired like corn, cheese, etc.
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Preparation: 1) Wash and finely chop the green onion. 2) Lightly beat the eggs with the salt and pepper. 3) Heat a wok or frying pan and add 2 tablespoons oil. 3) When the oil is hot, add the eggs. 4) Cook, stirring, until they are lightly scrambled but not too dry. 5) Remove the eggs and clean out the pan. 6) Add 2 tablespoons oil. Add the rice. 7) Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. 8) Stir in the soy sauce or oyster sauce as desired. 9) When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. 10) Stir in the green onion. Serve hot.

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INDONESIAN BLACK BEAN SOUP

Dancing Cook Meal

By Jimbo Allen Abel
(Sep 15, 2010)

Ingredients: 1 small Onion, chopped; 3 Garlic cloves, chopped; 1 tablespoon pure Olive Oil; 4 (15-ounce) cans Black Beans, undrained; 4 1/2-ounce Chicken Broth; 3 tablespoons Soy Sauce; 1 teaspoon grated fresh Ginger; 1/2 teaspoon dried crushed Red Pepper; 1/4 teaspoon ground Coriander; 2 teaspoons grated Orange Rind; 1/4 cup fresh Orange Juice – divided use; 8-ounce container Sour Cream; 1/4 cup chopped fresh Cilantro; Garnishes: shredded Cheddar Cheese, fresh Cilantro sprigs.
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Preparation: 1) Sauté onion and garlic in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add beans and next 5 ingredients. Cook over medium heat, stirring occasionally, 20 minutes. Stir in orange rind and 2 tablespoons juice. 2) Process half of mixture in blender until smooth. [Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!] Return to Dutch oven, and cook soup until thoroughly heated. 3) Stir together remaining 2 tablespoons orange juice, sour cream, and cilantro. Serve with soup. Garnish, if desired. Makes 2 quarts.

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JAP-CHE Veggie Noodle Stir Fry

Dancing Cook Meal

By JunYeong Jang
(Sep 12, 2010)

Ingredients: 200g transparent Vermicelli Noodles (contain rice, potato and corn starch); 300g fresh Spinach; 3 cloves Garlic; minced, 2 stalks Green Onion, chopped; 1 tbsp. Sesame Seeds; 1 tbsp. Sesame Seed Oil; 1 tsp. Salt, or to taste; 1 Onion, sliced; 2 medium Carrots, julienned; 1/4 head Cabbage, shredded; 50g dried Shitake Mushrooms (soak in water beforehand).
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Preparation: 1) Prepare the noodles in boiling water until transparent, about 3-5 minutes. Drain and rinse in cold water. 2) Cut the noodles into 3-5 inch pieces. Set aside. 3) Par boil the spinach by placing it in boiling water for 45 seconds. Remove the spinach from the boiling water into a cold water bath to stop the cooking process. 4) Drain and squeeze the spinach of excess water. Season the spinach with the garlic, green onions, sesame seeds, sesame seed oil and salt. Set aside. 5) Divide the Barbecued Beef recipe into 5 equal portions. Place one portion of the beef in a pan sprayed with olive oil at medium heat. Once the beef is fully cooked, add the onions and cook until tender. Add salt and pepper to taste. Set aside. 6) Follow the same procedure with the next four ingredients. Its important to allow all the ingredients to cool to room temperature before combining them. Combine the ingredients with 1 tsp. sugar, 1 tsp. salt, 1/4 tsp. pepper, 1 tbsp. sesame seed oil and 2 tbsp. sesame seeds.

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KIMCHI-JEON Pancake

Dancing Cook Meal

By SoYoung Hyun and YoonJi Lee
(Sep 18, 2010)

Ingredients (makes one serving): 1 cup Kimchi; 1 cup Flour; 1 Egg; 2 tablespoon Water; 1 pinch of Salt and Pepper; add-ons like Baby Shrimps, diced Sausage, Corn; 2 tablespoon Soybean Oil. DIP DRESSING: Soy sauce seasoned with finely sliced Leek, Sesame Seed Oil.
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Preparation: 1) Mix all ingredients in a bowl; 2) Apply 2 tablespoon of soybean oil in a heavy skillet and add mixture in the still cold pan. 3) Turn up fire to medium heat and cook for around 3 minutes. 4) Flip (with the aid of a lid or big plate) and cook the other side for another 3 minutes.

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OKONOMIYAKI Cabbage Pancake

Dancing Cook Meal

By Keijiro Okamura and Tetsuro Kano
(Sep 12, 2010)

Ingredients: BASE; 1 cup Flour; 3/4 cup Fish Broth (dash); 1 Egg; 1 fourth of a Cabbage. TOPPINGS (any of the following): Chicken, Roast Pork or Beef, Squid, Octopus, other Seafood, Sweet Corn, Mushrooms, Onion. GARNISHING (any of the following) Katsuo-Bushi (dried Bonito Flakes); Sakura-Ebi (dried shrimps); Beni-Shoga (Red Ginger); Ao-nori (green Seaweed) Sauces; Okonomiyaki sauce (or Tonkatsu or Worceshire sauce), Mayonnaise.
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Preparation: 1) Grab that cabbage and chop it up finely. Better to have too much than too little because it shrinks a little as it cooks. Get out as much of the white stem parts as you can. 2) Break an egg into a large bowl and pour in the dashi/water, and the flour. 3) Beat with a whisk until smooth. 4) Now add some of the finely chopped cabbage and mix as best you can. It should end up looking like this. 5) Heat up your skillet, electric fry pan, grill, or hot plate. 6) Prepare your toppings. You can use Chinese BBQ pork slices, a little bell pepper, some onion, mushrooms, parsley and spring onion. Just chop it all up good. 7) Throw it all in the fry pan with some oil (sesame is good) to keep it all well-lubed. Cook until either heated through or in the case of raw meat or veggies, for a few minutes until it's getting close to being cooked. 8) Arrange the nearly cooked toppings in a round. Then throw the cabbage/dough mixture on top, also in a round! 9) Turn up the heat a little to medium and let that bad boy cook through for 5 minutes or so. Then flip it. Flip it and let it cook for another 5-10 minutes. You can break away a bit of the dough bit when it doesn't look raw any more and see if the cabbage and dough is cooked through. 10) Flip it out onto a plate and cover liberally with Okonomiyaki sauce and mayonnaise!

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ONION PIE

Dancing Cook Meal

By Dancing Cook
(Sep 26, 2010)

Ingredients: DOUGH: 300g Flour; 20g Dry Yeast; 2dl lukewarm Milk; 80g Butter; 1 TSP salt. BASE: 1.50kg Onions; 100g Bacon; 2,5dl Sour Cream; 4 Eggs; 1 pinch Salt; 1 TSP Cumin.
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Preparation: 1) Rub the baking sheet with butter. 2) Put flour into a bowl and make a hole in the center. Crumble the yeast into the flour and mix with milk. Cover the bowl and let the dough rise for 15 minutes. 3) Melt the butter, add salt to the dough and knead everything with the rest of the flour until the dough is smooth. Let the dough rise for 15 minutes again. 4) Preheat the oven to 200° C. 5) Slice the onions into rings. 6) Fry the bacon in a pan, can add the onion rings until they become transparent. 7) Roll out the dough on a surface sprinkled with flour and cover the baking sheet with it. 8) Whisk the cream with the eggs, together with the salt and the cumin. 9) Place onion slices into the dough bed, mix in bacon and distribute across the dough. 10) Let the cake rest another 15 minutes, then bake on the middle rack for 45 minutes.

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PIZZA DOUGH, Restaurant Style

By Dancing Cook
(Sep 15, 2010)

Dancing Cook Meal

Ingredients (makes four medium-sized pizza): 500g Flour; 0.5 liter Beer (luke warm); 1 tablespoon of Dry Yeast (40g); 1 tablespoon Salt; 1 teaspoon Sugar.
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Preparation: 1) Dissolve the yeast in the lukewarm beer (wheat beer best works),add sugar, then salt. The beer makes for the pizzeria style taste and the sugar happily feeds the yeast. 2) Let rest for 60 minutes while the bowl is covered with wet towel. The dough should rise to at least double its original size. 3) Roll out in criss-cross movements on flour-covered surfaces until about 4 mm thin.

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POLISH BARSZCZ SOUP

Dancing Cook Meal

By Dorota Podlaska
(Sep 11, 2010)

Ingredients: 4 Beets, washed, or 2 cups sliced canned or jarred Beets; 4 cups Meat or Vegetable Stock; 1 minced clove Garlic; 1 teaspoon Sugar; 2 tablespoons fresh Lemon juice or 1 tablespoon Red-Wine Vinegar; Salt and Black Pepper; chopped fresh Dill for garnish.
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Preparation: 1) Peel and cut into cubes the beet roots, carrots, onions, celery, leek, parsley, potatoes. 2) The most important thing is timing: the beet roots are the hardest, so put them in the boiling water first. Add salt and pepper, garlic, vegetable or meat stock. Add carrots after 10 minutes; leek, celery and parsley after 20 minutes; potatoes after 30 minutes. The soup should boil for about 40 minutes. 3) In the end add white beans that were cooked separately or use beans from the can. 4) The magical ingredient is a spoon or two of ketchup. The soup is supposed to be slightly sour and sweet, and served with sour cream.
Beverage recommendation: Bison grass wodka.

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POTATO BREAD ON TRAY

Dancing Cook Meal

By Dancing Cook
(Sep 10, 2010)

Ingredients: 500g Flour; 2 pack Dry yeast (20g); 500ml Water; 1 tablespoon Sugar; 1 tablespoon Salt; 200g dehydrated, mashed Potatoes; TOPPING: coarse Salt; Pizza Seasoning; Olive Oil.
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Preparation: 1) Mix the flour, mashed potatoes flakes, dried yeast, water, salt and sugar and knead dough. 2) Let it rise (prove) for at least two hours in a large bowl. 3) Pour the mixture onto a baking sheet and press with the back end of spoon frequent 1cm deep holes into the surface of the dough. Sprinkle with plenty of olive oil, coarse salt and pizza seasoning. 4) Bake 20-25 minutes by at 200° C until crust is golden brown.

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POTATO SALAD on Mustard Dressing

Dancing Cook Meal

By Dancing Cook
(Sep 25, 2010)

Ingredients: 500g boiled Potatoes; 1 very finely chopped Onion; 2 cups of Vegetable Soup Stock; 1 tablespoon Mustard; 1 tablespoon Honey (or Sugar); 1 tablespoon Rice or Apple Vinegar; 2 tablespoon Olive Oil; 1 cup finely cut Chive (or Garlic Chive); ground Black Pepper; a pinch of ground Nutmeg.
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Preparation: 1) Boil whole, unpeeled potatoes and let cool down. 2) Soak the chopped onions in still warm soup stock for at least an hour. 3) Add and stir in mustard, vinegar, honey, oil, spices and chives. 4) Peel and slice the potatoes very finely [the thinner, the better]. 5) Store in fridge for at least half a day before serving.

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PRETZEL

Dancing Cook Meal

By Dancing Cook
(Sep 18, 2010)

Ingredients: 250g Flour; 40g Dry Yeast; 125ml milk; 40g Sugar; 40g Butter; 1 Egg; pinch of Salt. SURFACE GLOSS: 1 Yolk; 1 tablespoon Evaporated Milk.
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Preparation: 1) Put flour in a bowl, shape a groove in the middle. Add yeast and warm milk, stir into flour with teaspoon of sugar. 2) Let rest and rise for 15 minutes in a warm place covered with wet towel. 3) Melt butter and whisk with egg, sugar and salt. Add to dough and knit until you got a smooth dough. Let rest and rise for another 15 minutes. 4) Divide dough into 24 rolls of about 10cm length. Make rolls of about 1,5cm thickness braid into pretzel shape. 5) Place on a greased baking sheet and brush surface with whisked yolks and condensed milk. Bake in a preheated oven at 200° C for 15 to 20 minutes. Serve warm.

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SPAGHETTI CARBONARA

Dancing Cook Meal

By Dancing Cook
(Sep 28, 2010)

Ingredients: 2dl Whip Cream; 2 Eggs; 200g Parmesan Cheese (or other finely graded, flavorful cheese); Salt, Pepper, Nutmeg. ADD-ONS: 100g sliced bacon.
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Preparation: 1) Put the ingredients in a bowl and mix well (without heating). 2) Stir sauce into the boiled and drained pasta (in a cooking pot). 3) Keep briefly stirring on small fire until the cheese has completely melted. If fire is too hot the eggs may curdle, and the sauce gets lumpy. 4) Carnivores add the ever so slightly sautéed bacon to the pasta.

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SPAGHETTI ON CREAM SAUCE

Dancing Cook Meal

By Ian-John Hutchinson
(Sep 22, 2010)

Ingredients:
1 Red Capsicum and 1 Yellow Capsicum; 1 Onion chopped; small 4 cloves of Garlic diced; Cream; Olive Oil; Pepper; Italian Herbs (Oregano); a few Mushrooms; one cake of Camembert.
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Preparation:
Sauté the peppered capsicums, garlic,mushrooms and onion until they soften and sweeten, then pour in the cream and add the herbs. Let the cream sauce reduce slightly. This is classic Ian-John Hutchinson skarfing material.
Enjoy!

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TAIWANESE STIR FRY NOODLES

Dancing Cook Meal

By Ian-John Hutchinson
(Sep 14, 2010)

Ingredients:
Red Chillies, sliced; Chicken (or other meat, or substitute with aubergines); 1 cup of Peanuts; 2 tablespoons of Soy Sauce; 2 tablespoons Sesame Oil. The quantities are roughly 1/3 chillies, 1/3 meat or vegetables and 1/3 peanuts.
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Preparation:
A very simple stir fry where the peanuts are thrown in right at the last minute so that they don't go soft and soggy. Enjoy!

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TORTILLA PATATA

Dancing Cook Meal

By Ibai Hernandorena
(Sep 10, 2010)

Ingredients (serves 4 people): 3 medium-sized Potatoes; 1 large Onion; 3 Eggs; 2 tablespoons Oil (olive oil, canola oil, sunflower oil will do); Salt.
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Preparation: 1) Peel the onion and potatoes. 2) Cut the onion into thin pieces. 3) Add plenty of oil to a frying pan and let them fry until they turn brown. 4) Dice the potatoes while the onions are cooking. Season them as desired and add them to the frying pan. 5) Fry everything together over medium heat, stirring occasionally, until everything turns slightly brown. 6) Remove the pan from the heat and drain the oil. 7) Beat the eggs in a large bowl, and add the potatoes, onions. 8) Add a little bit of oil in the frying pan and add the mixture. Cook the egg until it sets up, first on high heat, and then over low heat. 9) Turn the tortilla over so that it browns on both sides. You can serve hot or cold.

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PUMPKIN SOUP with Ricecake & Spinach

Dancing Cook Meal

By Dancing Cook
(Sep 30, 2010)

Ingredients: 2 cloves Garlic, peeled; 1 medium Onion, peeled and quartered; 100g Spinach, chopped; 1 stalk of Celery cut into 1cm length; 1 large Carrot peeled and sliced 0.5cm thick; 2 tbsp. Olive Oil; 500g Pumpkin (peeled, seeded, and cut 2cm thick dices); 0,5l white Miso Stock; 100g Mushrooms; 2 tsp. White Wine (or Schnapps alternatively); pinch of Cayenne Pepper; 1 1/2 tsp. Salt; freshly ground Pepper; 2 tbsp. chopped flat-leaf Parsley; 2 tbsp. Careto Rice Cake; 1 cup roasted Pumpkin Seeds.
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Preparation: 1) Chop garlic, onion and spinach finely. Set aside. Cut spinach until finely chopped. Add celery and pulse until finely chopped. Set aside. Chop carrots until finely chopped. 2) Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add spinach, celery, and carrots and sauté for 5 minutes. Add the pumpkin, miso stock, white wine and cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes. 3) Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add mushrooms and remaining 1/2 tbsp. salt and cook for about 30 seconds, shaking pan constantly to prevent burning. Remove from heat and add parsley. 4) Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the Careto rice cake, if desired. Garnish with roasted pumpkin seeds.

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YA-BAB Medicinal Rice

Dancing Cook Meal

By YuHee
(Sep 29, 2010)

Ingredients:
300g Mochi cake rice (soft boiling), 100g dried Red Chinese Dates (Teju); 2 tablespoons Cane Sugar; 2 tablespoons Soy Sauce.
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Preparation:
1) Soak rice in water for 3 hours. 2) Sauté Teju (Red Chinese Date) in water until tender. 3) Mix cane sugar with soy sauce and caramelize on small fire. 4) Put everything in cooking pot and cook initially at high then at low fire for about an hour.

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ALMOND YEAST ROLLS

Dancing Cook Meal

By Dancing Cook
(Sep 12, 2010)

Ingredients: 40g Dry Yeast; 3 tablespoons Sugar; 250ml Milk, 500g Flour; 2 tablespoons Oil; 0.5 teaspoon Salt; 3 Egg Yolks. FILLING: 3 Egg Whites; 100g Sugar; 200g ground Almonds (or ground Sesame Seeds).
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Preparation: 1) Mix yeast and sugar in warm milk together with a third of the flour to a dough. Cover it up with wet cloth and let it rise. 2) After about half an hour add oil, salt and egg yolks and knead in the rest of flour to a nice ball. 3) Roll out the pastry and brush with beaten egg. 4) Mix the filling with egg whites, add sugar and nuts to spread onto the dough sheet. 5) Make a roll and insert in greased baking form. 6) Brush surface with egg and leave in a warm place. 7) Bake at around 200° C in preheated oven for about 30 minutes. OPTIONAL: When the cake has cooled out, cover with chocolate sauce.

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CARROT CAKE (adapted to purchase options in Asia)

Dancing Cook Meal

By Dancing Cook
(Sep 15, 2010)

Ingredients: 200g Sugar; 250g crushed Sesame Seeds (alternatively Almonds, grated); 250g Carrots (grated); 6 Eggs; a pinch of Cloves (ground); 1/2 Lemon (juice and grated rind); 50g Flour; 1 tablespoon Kirsch (alternatively Wodka, Rum or Cherry); 1 teaspoon Baking Powder; a pinch of Salt.
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Preparation: 1) Flour the cake pan (24cm) lightly. 2) Separate egg yolk and egg white. Whisk egg yolks together with sugar until it's fluffy and the sugar has dissolved. 3) Consecutively add lemon peel, sesame seeds (almonds), carrots, lemon juice, flour, salt and baking powder, cherry and mix thoroughly. 4) Beat egg white until stiff, blend it with the dough. 5) Pour immediately into the cake tin and bake in preheated oven at 165° C for 60 minutes. 6) After baking and cooling apply a sugar coating from a smoothly stirred mix of 150g confectionary sugar, 1 tablespoon lemon juice stirred smooth. Decorate with marzipan carrots if available.

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CROISSANTS WITH NUT FILLING

Dancing Cook Meal

By Dancing Cook
(Sep 25, 2010)

Ingredients: DOUGH: 200g Flour; 200g Butter; 1 Egg; 2 tablespoons Sugar; 1 pinch of Salt; CROISSANT FILLING: 100g crushed Sesame Seeds (or Hazelnuts); 1 cup of Honey (or 50g of Sugar); 2 tablespoon Soybean Oil.
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Preparation: 1) Put alternately flour and cold butter flakes into big bowl. 2) Crumble and rub the mix slowly with both hands through your fingers and thumbs until flour melts into a compound. Add scrambled egg to add viscosity and roll out dough down to 4mm thickness. 3) Mix sesame seeds with oil and sugar and roast slightly in frypan on low fire. 4) Cut 10cm x 10cm square pieces of dough and put 1 tablespoon of filling in center an wrap into croissants. 5) Bake at 200° C for 20 minutes.

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CUP CAKES, Banana & Green Tea

Dancing Cook Meal

By Dancing Cook
(Sep 19, 2010)

Ingredients: 150g softened Butter; 150g Sugar, 2 tablespoon finely grated Lemon Rind; 175g all-purpose (plain) Flour; 1 tablespoon Baking Powder; BANANA CUP CAKE: 150g ground Almond (alternatively: ground Wild Sesame Seeds), 200g Bananas. GREEN TEA CUP CAKE: 30g Green Tea powder (Macha); 3 fluffy beaten Eggs.
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Preparation: 1) Pre-heat the oven to 160° C. 2) Line a 12 cupcake pan, with cupcake papers (or fold paper boxes origami style). 3) Beat the butter, lemon rind, sugar and eggs until smooth and creamy. 4) Sift the flour. Add the flour gradually to the mixture and beat on a low speed, until just combined. 5) Divide the mixture evenly between the cake cases. Bake for 25 minutes until firm to touch. Allow to cool for a few minutes.

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PRUSSIAN CHOCOLATE CAKE

Dancing Cook Meal

By Dancing Cook
(Sep 21, 2010)

Ingredients: 300g Butter; 250g Sugar; 1 pack Vanilla Sugar; 6 Eggs; 200g Flour; 2 teaspoons Baking Powder; 2 tablespoons freshly ground Coffee; 100g chipped Milk Chocolate; 100g Cocoa Powder; 100 ml Rum (or other Liquor); 100g grated Chocolate; 150g grated Almonds (alternatively Sesame Seeds). ICING: 200g sifted Confectionary Sugar; 1 pinch Cinnamon; 1 tablespoon Rum; 3 tablespoons Water.
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Preparation: 1) Stir butter until fluffy, alternating add sugar, vanilla sugar, eggs, mixture of flour & baking powder, coffee and cocoa. Finally add carefully rum, grated chocolate and chopped nuts. 2) Fill dough into a greased cake pan and bake at 175° C in oven for 60 minutes. 3) Penetrate with skewer to see if the cake is fully baked (no dough sticking on it). 4) Topple cake on a rack and coat for the icing. 5) Mix confectionary sugar with cinnamon and rum and water. Apply on surface. NOTE: The cake develops its full flavor in the course of 2 or 3 days. To make this recipe kids-proof use more flour and baking powder and milk instead of rum.

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VIETNAMESE COFFEE

Dancing Cook Meal

By ChanEung Park
(Sep 18, 2010)

Ingredients: Hot drinking water; Vietnamese coffee (medium finely ground Robusta coffee beans with chicory); condensed milk.
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Equipment: Heat source (kettle), glass coffee mug, Vietnamese coffee filter set (filter cup, damper, saucer and lid), spoon.
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Preparation: 1) Pour a 1cm high layer of condensed milk into glass coffee mug. 2) Stack filter cup into saucer, insert one tablespoon of Vietnamese coffee, cover with damper. 3) Place lid (phin) next to it, fill with hot water and put coffee filter on top of it: the coffee is supposed to soak in the hot water for 20 seconds to settle down. 4) Then place the filter set onto the glass mug and fill the filter cup fully with hot water. 5) Place the lid on and wait a few minutes until the water has dripped though. Enjoy the sight while waiting for your coffee to be ready.

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Seoksu Art Project
Seoksu Art Project 2010
The Dancing Cooks restaurant was part of the Seoksu Art Project (SAP) 2010 and Anyang Public Art Project (APAP) 2010. Behind SAP stands the Supplement Space Stone&Water, a nonprofit arts platform that promotes experimental projects and residencies in and around the Seoksu Market in Anyang, South Korea, where art and life meet. Since 2007, SAP is hosting an international residency program that immerses guest artists in the local community of this traditional marketplace that is economically in decline. SAP’s goal is to transform transform idle spaces into creative opportunities where citizens and artists envision and experience alternative ways of cohabitation.

Seoksu Art Project
Anyang Public Art Project 2010 —
Responding to “Cities Temporary, Society Nomadic”

Anyang Public Art Project (APAP) was an inquiry into the idea of new community that could sustain and advance within the ephemeral conditions of the contemporary Korean city. The volatile situation of Seoksu Marketplace is due to a gigantic high-rise appartment complex project that suspends the future and prosperity of the entire Seoksu-dong and Manan-gu area. This predominant urban redevelopment process in Korean cities is violent and often a total erasure of the past on behalf of the new. The result is a highly fragmented and largely homogenized urban landscape — mostly parceled into rather unattractive and virtually identical hi-rise apartment buildings. With most existing urban structures and systems economically relevant for no more than 20 years, cities are becoming patchworks of tabula rasa to be redeveloped over and over again. Capitalism moves and so do Koreans. Ingreasingly Koreans are becoming a society of floating populations, physically disconnected from the land, constantly moving from one place to another. Korean society seems to be nomadic again. APAP 2010 was grounded on the idea of Public Culture, a practice of art as a multi-disciplinary, research-based and process-oriented collaboration with the public and its various cultures. where citizens and artists envision and experience alternative ways of cohabitation.

T H A N K · Y O U ! Many people helped shape and activate the Dancing Cooks restaurant. I want to express my gratitude to all those whose name came to my attention and the numerous dancing cooks and guests that I missed to mention here: YoungDae Im, ChanEung Park, YongJa Park, SoYean Goak, YoonJi Lee, DhoKyoung Lee, SanGyo Lee, EunSun Lee, SoYoung Hyun, Mee-Wha Lee, SanJo Lee, Mi Yoo, DaiNam Kim, Ian-John Hutchinson, HyeRyeon Jeng, JunYeong Jang, Daeil Lee, AhRam Lee, Tong-Hi Lioba Choi, InSuk Ko, Florian Stirnemann, Jia Gu, Matthias Rick, HanSam Son, Chie Yamada, HyoJang Hyori, YongU Lee, SunJung Bahc, BongChin Oh, Jae Kyang, SoMinh Kyang, GangSik Lee, JunMo An, GyeongSeob Oh, JunYoung Ji, Monika Hyu, HongSoo Kang, HyeRan Park, Junghee Ahn, HyoCheng & HyoJung Lee, KwangTe, Kyong Park, Lisa Kim Davis, MiHyun Paek, JooYoung Lee, SanGyong Kim, Palash Bhattacharjee, Jimbo Allen Abel, Marc Vincent Cosico, Laura Cooper, Gabriele Horndasch, Ibai Hernandorena, Katrin Murbach, Riikka Tauriainen, Tetsuro Kano, Keijiro Okamura, Dorota Podlaska — and last but not least — Lehan W. Ramsay and Yuka Saitô.