one of my favourite dish..^^

猪肉粉!! (pork noodle soup)


made it according to chi yuan's recipe. gosh.. nice! really reminds me of the times my dad would take me out for breakfast at the shop behind OCBC bank. or the stall which used to be at Kepayang food court. both are now non-existent. sigh.. nvm.. i'll make my own.;p

a lot of things bugging me recently. cooking is the only thing keeping me sane. i'll have to start on my research soon though.. anyhow.. i think i'm addicted to the sar ho fun from chung ying. coz i've always liked this type of kuey tiaw. hee..

Halloween at Kushion

first came the question of deciding who to go as. everyone was dressing up. so we joined in the fun. i bought my cowgirl hat for 1 pound at poundland. poundland also sold the devil set for 1 pound only. but along the whole street, there were plenty of shops selling halloween outfits.

next came the question of how to dress. the weather forecast said it would be snowing?? at the very least, the temperature was going to be a low as -2 degree celcius. nevertheless.. we went out with only stokings, or not.

it was fun prowling the streets with such scary people leading the way - chen han and gobi. they looked positively from the underworld. it wasn't as cold as expected once we started walking. i bet the passerbys wanted to tell us that we got the date of halloween wrong, that it's supposed to be friday instead. ;p

we were one of the earliest to reach. but slowly and steadily, Kushion club bar filled with all sorts of ghoulish, cute, or whacky people. we went around taking pictures, getting to know our coursemates. i can't say that i can recognise them again in class, since we were all dressed up.

you can click here to check out the pictures! there are too many of them to post here.

at midnight, the crowd started thinning. but i could see that this is when the home students started coming to life, dancing and singing. it was too late for us though. so we headed back, in our stockings, mini skirts, and few layers of clothing, at 0 degree celcius. we must be crazy.. it was a great night though..=]

the i cannot tahan list...

just realised i've been tagged by karen. haha..

what can't i tahan??

1. not having internet connection.

2. not having internet connection.

3. not having internet connection.

get the picture? haha.. actually i can't think of anything else. coz wanna sleep dy... zzzzZZZ..

oyasumi...=]

new recipes to try out

ROAST PORK - from chi yuan's blog

Ingredients:

4 strips of pork belly(of the above size)
2 tsp salt
2 tsp sugar
2 tsp garlic powder or mince garlic
2 tsp five spice powder
2 tsp pepper
2 tbs oil
vinegar mixed with a lil water

Method:

Boil the vinegar and water. Layer it on the pork belly skin only. Fry the salt, garlic powder. five spice powder and pepper for awhile. Add in sugar into the mixture. Rub the mixture on bottom layer of the pork belly. On a plate, with the pork belly skin facing upwards, leave in the fridge overnight to marinade it. Next, turn on the oven to around 230ºC, rub the skin with oil and bake it for around 20mins. Turn on the grill to medium, grill the pork belly skin till it is not too charred. This takes around less than 5mins depending on the heat. Check it regularly. Sprinkle some salt on the crispy skin to have some saltiness. Cool, cut into small pieces and serve.

Char Siew - from chi yuan's blog

Char Siew Ingredients:

500g pork - a big piece cut into 5 cm strips (belly pork or any other parts such as loin)
500g pork is the amount in the picture. if you wana eat more.. the more the merrier~!

Seasoning:
2½ tbsp Oyster sauce
1 tsp garlic powder or chopped garlic
2 tsp soy sauce
1/4 -1/2 cup sugar (depends on how sweet you wan)
1/2 tsp five spice powder
1/4 tsp salt
Pinch of pepper

Glazing:
1 tbsp dark soya sauce
1 tbsp honey
1 tbsp oil

Method:

Marinade pork with seasonings. Pork can be baked as soon as it is marinated. Transfer marinated pork onto aluminium foil and place it on a baking tray and its ready for baking. Bake char siew at 220 C for about 10 minutes. Remove char siew from oven and transfer all the contents into a wok and cook until the gravy thickens. Preheat grill and grill the pork until it is slightly charred, turning all the time for even grilling. Dip into glaze and return pork to grill just for a short while, enough to give pork a shine.

Pork noodle soup - from chi yuan's blog

Ingredients:

Soup:
pork bones boiled in soup
mince meat mixed with cornflour, soy sauce, five spice powder and shaped into balls
pork meat, sliced and mixed with cornflour
pepper
sesame oil
light soy sauce
vege of choice
salt to suit taste
kway teow or noodles of choice (added lastly before eating)

Garnishing:
fried garlic

Method:

Heat wok with oil until hot and fry garlic. Set aside garlic. Boil a considerable amount of water and boil pork bones for about 45 mins to 1 hour. To save time, you can multi-task and prepare the ingredients while boiling the soup. Put the pork balls and sliced pork and bring to boil. It will be ready when the pork balls and sliced pork floats in the soup. Add the remaining ingredients and boil a lil while. Serve with noodles of choice and garnish.

Char Kuey Tiao - Chi yuan's blog again

Ingredients: (per plate)

100g kway teow
chopped garlic
cooking oil
prawns
beansprouts
1 egg
fish cake (optional)

Seasoning:

1 tbsp chilli paste
1 tbsp light soy sauce
a lil dark soy sauce
Pepper

Method:

Heat wok with oil until hot and fry garlic. Add prawns and fry. Set aside ingredients and add in kway teow to stir fry. Crack an egg into it and add a lil oil. Stir fry till the ingredients are even after adding chilli paste, soy sauce and dark soy sauce. Add beansprouts and stir fry a lil while and serve hot.

Blueberry cheese tart - from my story

Ingredients:

Tart base:
Flour 180g
Milk powder 15g
Castor sugar 30g
Butter 100g
Egg 1

Tart fillings A:
Cream cheese 250g
Castor sugar 60g
Butter 25g

Tart fillings B:
Lemon essence few drops
Blueberry filling sauce few

Steps:
1. Firstly, beat the tart base’s ingredients smoothly into dough.
2. Then separate them into small portions and place inside the moulds according to the shape of the moulds.
3. Next, use a fork to poke all over the base and send them into the oven. Bake at 150 °C for 10minutes.
4. beat the ingredients Tart fillings A into fluffy and smooth. Then add in a few drops of lemon essence.
5. Place the filling into each tart base at about 90% full. Add on a little Blueberry filling sauce. Use a toothpick to mix up the blueberry and the cream cheese. You may make some drawing as well.
6. Lastly, place the tart into the oven again and bake at 180 °C for 15minutes.

Japanese cottony cheese cake - from my story

Part A:
250g Philadephia Cream Cheese
50g Butter
100ml Fresh Milk


Part B:
60g Superfine Flour (top or cake flor)
20g Cornflour
6 Egg Yolks
1 tbsp Lemon Juice
¼ tsp Salt


Part C:
6 Egg Whites
¼ tsp Cream of Tartar
140g Fine Granulated Sugar


Melt (A) in double boiler and cool the mixture until room temperature.

Fold in (B) and mix well

Whisk egg whites with cream of tartar until foamy and then add in sugar and whisk until soft peaks form. Fold in half of the (C) into the mixture and mix well. Then add in the other half and mix them evenly.

Pour the mixture in 8 inches round cake pan (lightly grease and line the bottom and side of the pan with greaseproof paper).

Finally, bake in water bath for 1 hour 10 minutes or until set or golden brown at 160 °C.

SAMOSA - from little corner of mine

Ingredients:

Ground pork
Chopped Scallion/green onion
Chopped carrot
White pepper
Salt
Chinese cooking wine
Sesame oil

1 nori sheet (for making sushi), cut into squares as shown above
Spring roll wrappers (use as needed)
Cornstarch + water mixture (as glue)

Method:

1. Marinate the ground pork, carrot and scallion with the above seasoning for an hour (keep in refrigerator).

2. Cut each spring roll wrapper into three long pieces. Place one piece on a cutting board. Put a nori sheet on top, place some marinated pork filling on top, add another piece of nori and brush the spring roll all over with the glue. Wrap the spring roll as shown above.

3. Deep-fry the spring roll in medium heat hot oil until golden brown and filling is cooked through. Serve with Thai sweet chili sauce or tomato ketchup.

Pandan kaya jelly roll - from little corner of mine

Ingredients:

3 eggs
1/2 cup granulated sugar, plus extra for sprinkling
3/4 cup all-purpose flour, sifted
1 Tbp. boiling water mixed with 1/2 tsp. Pandan paste

Kaya jam for spreading
Confectioners' sugar for dusting (optional)

Method:

1. Preheat oven to 400'F. Grease a 12x8-inch jelly roll pan and line with parchment paper.

2. Combine eggs and sugar in a bowl. Beat with a handheld electric mixer until thick and mousselike. (When the beaters are lifted, a trail should remain on the surface of the mixture for at least 15 seconds.)

3. Carefully fold in the flour with a large metal spoon, then add the Pandan boiling water in the same way.

4. Spoon into the prepared pan, spread evenly to the edges and bake for 10-12 minutes, until the cake springs back when lightly pressed.

5. Spread a sheet of waxed paper on a flat surface, sprinkle it with granulated sugar, then invert the cake on top. Peel off the parchment paper.

6. Neatly trim the edges of the cake. Make a neat cut two-thirds of the way through the cake, about 1/2 inch from the short edge nearest you.

7. Spread the cake with kaya jam and roll up quickly from the partially cut end. Hold in position for a minute, making sure the seam is underneath. Cool on a wire rack. Dust with confectioners' sugar before serving.

Bak gua - from tazz in the kitchen

Ingredients:
1 lb. minced meat, with some fats
1-1/2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp cooking wine
1/2 cup sugar


Method:

Put minced meat in a big bowl. Add in the seasoning. Use Chopsticks and stir in one direction until minced meat becomes gluey.

Put some gluey minced meat on a *parchment paper. Cover with a big cling wrap (I think plastic sheet is better) and use a roller to roll the minced meat to 2mm thick. (*Do not use aluminum foil as it will stick!)

Put the parchment paper with minced meat, on a baking tray.

Bake in preheated oven at 125 degree Celsius for 20 minutes. **After that, increase the temperature to 180 degree Celsius and bake for about 20-30 minutes. Keep a close watch, as it burns easily at this stage.

Cooled and cut into pieces.

Tazz’s Note: ** For the last part, I baked the meat for 20 minutes at 180 degree Celsius. Then I removed it from the oven. Left it to cool and flip over on a fresh piece of parchment paper, then baked for an extra 10 minutes at 180 degree Celsius.

I think the time used to bake the BBQ Pork depends on the thickness of the meat.

Adjusted the light soy sauce to slightly lesser than 1 tbsp and added 1/4 tsp of cooking oil.

Pai gut wang - from tazz in the kitchen

排骨王

Ingredients:
550g of spare ribs

Marinade:
1/2 tsp sugar
1/2 tsp salt
1 tsp custard powder
1 egg
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp ginger juice

Sauce:
2 tbsp tomato sauce
2 tbsp Lea & Perrins Worcestershire Sauce
2 tbsp HP sauce
3 tbsp sugar
6 tbsp water


Method:

Cut the spare ribs into about 2 inches long. Wash and pat dry. Marinate for about 2 hours.

Mix the sauce ingredients in a bowl and set aside.

Heat 2 bowls of oil, when you see tiny bubbles in the oil, put the marinated pork ribs and fry at high heat and reduce to medium heat until ribs are cooked (Use a wooden chopstick to poke the meat, if it is soft, the ribs are cooked). Dish and set aside.

Leave about 2 tbsp of oil in the wok, then pour in the gravy and bring to a boil, put in the fried spare ribs and stir to coat well. Once the sauce thickens, turn off the heat.

Serve hot.

Baked chicken wings delight - from tazz in the kitchen

Ingredients:
3 lbs. Chicken wings

Marinade:
3 tbsp light soy sauce
3 tbsp Lea & Perrins Worcestershire Sauce
4 tbsp honey
2 tbsp tomato sauce
2 tbsp lemon juice
2 tbsp chopped onion
1/2 tbsp salt
3 tbsp black pepper powder (more if desired)

some honey for glazing


Method:

Wash the chicken wings and dab dry, set aside.

Marinade chicken wings for a few hours (or over night).

Bake chicken wings in pre-heated oven at 190 degree Celsius for 30 mins or until cooked.

Glaze with some honey and bake for a while.

Serve with dipping sauce.

Note: Do not discard the marinade, boil it and use as the dipping sauce.

Nga Ku - from tazz in the kitchen

ngredients:
Arrowroots, Qi Ku in Cantonese
Some salt
Oil for deep frying


Method:

Wash and peel the skin with a peeler.

Slice thinly and marinate with some salt.

Spread the slices in a big tray and place under the sun to dry. Alternatively can also air-dry it.

Deep fry the chips in hot oil till you are happy!

Drain and place on absorbent paper to soak up excess oil.

When cooled can be kept in airtight container.

Egg tarts - from tazz in the kitchen

Yields 10 tarts

Ingredients for tart shells:
90g butter, room temperature
40g icing sugar
12g egg
170g cake flour
8g evaporated milk

Ingredients for egg filling:
160g eggs
80g castor sugar
50g evaporated milk
210g water

Stir the egg filling ingredients thoroughly till well blended. Filter and set aside.


Method:

Cream the butter and icing sugar, with a wooden spatula for 2 to 3 minutes, till white and creamy.

Add in the egg and evaporated milk and blend well with the butter. Add in flour and knead into a dough. Chill the dough for an hour.

After an hour, divide the dough into 10.

Press the dough into the tart moulds, trim the excess dought from the edge. Make sure that the edge of the dough is slightly taller than the mould . Ensure even thickness of the dough.

Place the tart moulds on a baking tray. Pour the egg filling into the tart moulds till 90% full. Bake in preheated oven at 250 degree Celsius for 15 minutes or till done.

Ayam Percik - from tazz in the kitchen

Ingredients:
1 whole chicken (about 2kg), cut into 4 pieces. Alternatively, can use chicken thighs
15 dried chillies
10 shallots
3 garlics
1 stalk lemon grass, sliced thinly first.
2cm ginger
2cm fresh turmeric (or 1/2 tsp turmeric powder)
2cm galangal (lengkuas)
1 tbsp meat curry powder
assam juice (2 tbsp assam mix with some water, strain and discard seeds)
1 cup water
200ml thick coconut milk
salt and oil


Method:

Grind chillies, shallots, garlics, lemon grass, ginger, fresh turmeric and galangal till fine.

Heat oil in a wok, then add in the ground ingredients. Stir fry for a while.

Add the assam juice, curry powder, coconut milk and 1 cup of water. Mix well and add in the chicken pieces and salt. Simmer till gravy has thickened.

Remove the pieces of chicken and place them on a tray. Pour some gravy over the chicken and grill them till the chicken is slightly crispy.

Serve hot with lettuce, shredded cucumber and slices of tomato. Ayam Percik is a dish by itself but also goes well with rice or bread.

Honeydew sago desert - from tazz in the kitchen

Serves 6

Ingredients:
Honeydew melon ( approx 1kg)
120g sago
100ml coconut milk

Syrup Ingredients:
3-4 pandan leaves
150g gula melaka
150ml water


Method:

Remove the skin from the honeydew melon, halve then scoop out the seeds. Shape the honeydew melon into small round balls using a metal scoop. Puree the remaining honeydew melon. Chill in the fridge.

To prepare syrup, put water, gula melaka and pandan leaves in a saucepan. Boil until gula melaka dissolves. Strain and cool thoroughly.

Boil water in a pot. Add sago pearls to boil until transparent. Pour the cooked sago into a sieve then place under running tap water. Drain well.

Combine sago, chilled honeydew melon balls, puree and coconut milk in individual bowls. Add syrup to taste.

Lemon tarts - from tazz in the kitchen

Yields 25 Tarts

Tart shells

Ingredients:
210g butter
83g icing sugar
1-1/2 egg yolks
42g evaporated milk
300g cake flour
38g cocoa powder


Method:

Cream butter and icing sugar until white and creamy, add egg yolks and continue to beat until smooth.

Add evaporated milk, cake flour and cocoa powder. Knead into a dough.

Press into tart moulds. Bake at preheated oven at 190 degree Celsius for 15-20 mins.

Remove tart shells from moulds and leave it to cool on the rack.


Lemon Filling

Ingredients:
3 egg yolks
28g caster sugar
lemon juice from 2 lemons (I used Thai green lemons)
grated lemon zest from 2 lemons
3 egg whites
68g caster sugar
180g whipping cream
8.5g gelatin
20g water


Method:

Put the egg yolks and 28g sugar in a mixing bowl, beat until pale and thick.

Place egg whites in a clean, dry bowl. Beat up the egg whites, gradually add 68g sugar and beat until stiff peak.

Add lemon juice and lemon zest into egg yolks mixture. Mix well.

Dissolve the gelatin in water using the double boil method, add into egg yolks mixture. Mix well.

Whip the whipping cream till mousse state, add into egg yolks mixture. Mix well.

Add egg whites mixture to egg yolks mixture. Mix well.

Spoon the lemon filling into the individual tart shells and chill.

Note: When grating the lemon zest, avoid using the inner white part. Just grate the thin surface only as the white part is bitter. Then squeeze the lemon juice from the two lemons.

Salmon potato patties - from tazz in the kitchen

Yields 11 patties

Ingredients:
400g potatoes
240g salmon, steamed and flaked
Salt and pepper
2 tbsp chopped spring onion
2 tbsp chopped coriander leaves
1 medium egg, lightly beaten
1 red chilli, sliced
3/4 tsp curry powder
Oil for deep frying


Method:

Boil potatoes till cooked. Peel and mash the potatoes.

Place mashed potatoes and flaked salmon into a mixing bowl.

Add the remaining ingredients except oil and combine well.

Shape into patties.

Heat oil till hot and deep-fry the patties until golden brown.

Drain on absorbent paper. Best served hot.


Other links to cooking blogs are as follows:
- the lazy chef
- Pusiva's culinary studio
- Pooh play room
- My zest
- Jas's kitchen
- Kuali (the star)
- Diana's deserts
- All recipes
- Tazz in the Kitchen
- Little corner of mine
- Precious moments

a visit to croydon - 17-20 oct 2008

my short trip to croydon wasn't quite what i expected, but nevertheless, there were still things to learn... and food to enjoy!^^

Breakfast at IKEA is cheap and nice! 99p for an english breakfast - bacon, ham, egg... can't remmeber what else there was since i put off writing this for so long. haha.. i got a scolding for not eating the right way. i'm supposed to hold the fork pointing down, then use the knife to push the food onto the fork and put it into my mouth. believe me, i tried. the food just won't stay up!! i still think it's easier to shovel with the fork, but of course, that's so american. not that i mind, but well, the rules of ettiquette dictate otherwise.

next, we took a walk up the north downs.


saw some blackberries along the way. you can just pick it and eat it. tasted sweet! it's originally red, then it will turn into black when it ripens. be careful what you pick though, not all are edible.


finally! the top.. the view was good. the wind refreshing. the cow dung abundant.


from afar, i thought they looked like bears. here they are... the hairy coos..


such affectionate creatures..


we went out to eat once, since there was an irresistable offer at toby's. 5 pounds for carvery, buffet vege, and desert.



here it is: gammon, roast beef, yorkshire pudding, root vege like parsnip, turnip, brocolli, cauliflower in cheese, turkey stuffing, cranberry sauce, french mustard (for the beef), apple sauce (for the gammon), beef sauce, roasted potatoes, and mashed potato.


and of course, ice cream with butterscotch! this was really delicious..^^


most of the other times, we cleaned out my aunt's well-stocked freezer.


here's a sample of the various food i ate over the weekend. and this list is not even complete.

chocolate cake with latte

paella with mooli and cucumber

ham roll

thai salad

each meal was set nicely on trays - rice with curry chicken, roast lamb with mint sauce, thai salad and roast sweet potatoes.

healthier snack - cut down on pringles (texas bbq flavour. love it!) with lots of healthy unsalted nuts. raisins too i think.

pitta bread with humous and beef rendang.

Some helpful hints on survival:

1. get dryer balls from pound shop - makes your clothes dry faster in the dryer. haven't managed to find any here though.

2. buy a wonder cooker - you can fry anything without getting splashed on with hot oil and having to clean up your kitchen afterwards. again, couldn't manage to find it in any pound shop.

3. get some hot packs for winter - boil it and it's nice and warm. when it cools down, press it and some chemical reaction will take place inside, giving you warmth for another few hours.

4. making bed is not as easy here. there are numerous sheets and rules.

5. washing dishes are not easy too. the water must be very hot! wear gloves. dry dishes after that.

6. after using the bathroom, clean it until sparkling. or else...

7. want warm boots? check out Sorel. quite an expensive brand though.

8. want to keep from catching a cold in winter? blow dry hair after washing. and keep your head covered. but gosh.. i so don't like to wear a hat.

9. fish + tartar sauce. beef + horse radish. Ham + cranberry sauce. Lamb + mint sauce. Pork + apple sauce. me? i just eat everything with chilli sauce. simple right? i love the mint sauce though. very nice. can be bought from... saintsburry i think.

10. NHS really is cool. i went to a NHS walk-in clinic for free. had to wait ages though. and i was seen by a nurse prescriber. still, it's better than making an appointment and waiting weeks for your turn. at the pharmacy, just tell them you are registered with the HC2 form and you can get the medication for FREE! flucloxacillin doesn't go well with me though. i got most of the side effects. it does wear off after a few days. now i feel more empathy for the patients whom i always counselled so flippantly: you might get these side effects, but don't worry, it will wear off after a few days. gah.. try feeling nauseous and having GI disturbances and rashes for a few days. even i am so tempted to be non-compliant.

some recipes:

WHACKY CAKE: FROM HEART FOUNDATION
(for people with diabetes or heart problems)

sieve onto grease-proof paper:
1. 1.5 cup plain flour
2. 1 cup sugar
3. 1/4 cup cocoa
4. 1 teaspoon baking soda
5. sieve onto 8" x 8" baking pan
6. make 3 holes in the flour mixture - Hole 1 (1 tbsp vinegar), Hole 2 (1 tsp vanilla), Hole 3 (6 tbsp sunflower oil)
7. add 1 cup water over it
8. stir with a fork. check corners
9. bake for 175 degrees for 30 mins

KIM CHI

1. cut chinese cabbage, sprinkle with salt
2. after a while, wash. squeeze dry.
3. add minced onions, garlic, ginger, paprika powder, chilli powder, sugar --> mix well.
4. keep in glass jar.

CURRY IN SLOW COOKER

1. 'tum' in oil: garlic, lots of onion, curry powder, coconut milk, tumeric, paprika, (optional: chicken stock/salt). use more oil, make sure oil separate from rempah before adding coconut milk.
2. add into slow cooker with chicken for 6 hours.
3. if don't want coconut milk, put assam instead.

CLAYPOT CHICKEN RICE

cook rice. when boiling, add chicken/lap cheong + black sauce + ginger. keep warm 30 minutes before lifting up lid

BEE HOON

fry beehoon + garlic + light and dark soy sauce + sugar
fry cabbage/cauliflower
fry chicken/pork in dark and light soy sauce

eat with aubergine or shallots.

MOOLI

cut white radish into strips. sprinkle with salt. leave for 3 minutes. wash in cold water, squeeze. put white sugar and vinegar (cane vinegar)

CUCUMBER
- can be eaten in sandwich/salad, with fish+carrot+peanuts..

cut into strips. put salt 2 minutes. wash, squeeze. add vinegar, sugar, red chilli sliced thinly. mix all together.

THAI SEASONING

add white/brown sugar 1/3 of the bottle, add fish sauce 1/3 of sugar, add lemon juice to taste, add garlic, ginger, coriander, chilli.

THAI SALAD

soak tang hoon in hot water for 10 minutes. wash in cold water, dry using sieve.
add raw carrot/cucumber, onions, thai sauce, fish sauce, sugar, coriander, peanut, prawns, shallots, sesame seed, mooli, cucumber pickle.

HUMOUS (LEBANESE)

open chick pea can, wash, sieve, mash.

1 tin: 2 cloves garlic, 1/4 cup olive oil, 1/4 cup lemon juice/half a big lemon, a bit of salt --> mix all together.

can be eaten with pitta bread/sandwich

drizzle with sauce. put paprika on top/sesame seeds.

ROAST PORK SALAD

pork - steam/cut
add carrot, onions, spring onions, thai sauce, peanut, coriander

PAELLA

fry chicken - semi-cooked

'tum' garlic, onion, carrot, lap cheong, peppers, tomatoes, kunyit/tumeric powder 1 tsp, add water + chicken stock. boil till carrot soft. add rice (don't stir anymore after add rice. if starch broken will become sticky!). drop in chicken, mussels, frozen peas, pork. cover until look like rice. can be eaten with pickle, mooli, aubergine..

OAT PORRIDGE

4 tbsp oat (taste good brand), add hot water until cover top, microwave 2-3 minutes, add 2 tsp brown sugar, add lecithin, add toasted sesame seed.

RICE IN MICROWAVE

1 cup rice + water:
microwave 7 min
stir
microwave 5 min

ROAST SWEET POTATO

roast sweet potato + garlic + onion + ginger

CHICKEN RICE (bai zhan ji)

Chicken
boil water. must be enough to cover chicken. add ginger (one finger segment long), spring onion, star anise 2 or 3, pepper (black and coarse). drop chicken in and boil for 7 min. turn, boil 7 minutes. turn back, boil 3 min. cover, off flame, leave for half an hour. cut up and serve

Chilli sauce
pound/chop red chilli, garlic, ginger. add a bit of salt, lemon juice/vinegar, sugar. serve with dark soy sauce to dunk together (singapore style)

Rice
fry in oil: garlic, uncooked rice. pour in soup from chicken. cook.

着迷!

*潘玮柏*

*不良笑花*

第一次看他演戏。。真的给他电倒了。。

原本那套戏真的看不下去，因为杨丞琳真的演到太夸张了！

不过慢慢地，却令我着迷上他！帅叻！唱歌又好听。。嘻嘻。。

proudly presenting...

my first pair of nike...^^


and my version of 'Ja Jang Myun' with kimchified onions.;P

Tiramisu (from pui ee)

Ingredients

500ml double cream
2x200g mascapone (Italian cheese)
4 egg yolks
2 tbsp castor sugar
1 pack lady's fingers
Tia Maria / Kahlua (coffee liqueor)
Coffee (dissolved in hot water)
Dark chocolate

1. Beat double cream and mascapone and sugar till stiff
2. add egg yolks. mix well.
3. mix tia maria/kahlua with coffee, add sugar to taste
4. dip one lady's finger into coffee mixture BRIEFLY (1 second). Line immediately into a baking tin (springform, ie. the side can open). repeat till you have a biscuit base.
5. spoon 1/2 of the double cream/cheese mixture on top of biscuit base. smooth.
6. repeat another layer of biscuit base.
7. spoon remaining double cream on top.
8. shave dark choc to cover top of cake
9. chill in fridge overnight.

Korean Craze~

ROLLED OMELETTE (GYE RAN MAL YEE)

Ingredients:
3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper, vegetable oil.

1. Crack 3 large size eggs and put it into a bowl.
2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
3. Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
4. Pour about 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan.
5. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
6. Repeat this step of 4 and 5 until the egg mixture runs out.
   *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
7. Make a long rectangle box shape by cooking 4 sides.
8. When the omelette cools down, cut it into bite size and serve it with rice.

Egg side dishes from Maangchi on Vimeo.



STEAMED EGG (GYE RAN JJIM)

Ingredients:
3 eggs, ½ cup water, 3 ts of salted shrimp sauce (“sae woo jeot” in Korean) , 2 green onions

1. In a microwavable bowl, put 3 cracked eggs, ½ cup water, 3 ts salted shrimp sauce, 2 chopped green onions and stir it with a fork
   *Tip: If you don’t have sae woo jeot (salted shrimp sauce), you can use 3 ts of fish sauce.
2. Put it into the microwave oven and cook it for 5 minutes. Serve it with rice.

SPICY STEAMED EGG (MAE WOON GYERAN JJIM)

Ingredients:
3 eggs, 1/2 cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, ½ tbs toasted sesame seeds powder, 3 green onion or chopped asian chives (bu chu)

1. In a microwavable bowl, add 3 cracked egges, ½ cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, 3 chopped green onions, and ½ tbs toasted sesame seeds powder and mix it well with a fork.
2. Put it into a microwave oven and cook it for 5 minutes.
3. Dribble some sesame oil on top before serving.

KIMCHI STEW (KIMCHI CHIGAE) AND BEAN SPROUT SIDE DISH

Ingredients:

• Pork belly 200 gram (about half pound)
• 4 or 5 cups of chopped kimchi
  
• 1 TBS sugar, 1 tsp of hot pepper flakes, 1 TBS hot pepper paste
  
• half of 1 onion, 2 or 3 green onions
• half a package of tofu
  
• sesame oil and water

Ok, let’s start!

1. In a shallow pot, put some chopped kimchi and juice.
2. Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
3. Pour water until all ingredients are submerged.
4. Cover the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
5. Add tofu and boil it 5 minutes more and put some sesame oil right before serving.

Enjoy it!

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

Ingredients:

Ingredients for soup

• 1/8 lb pork loin (omit for vegetarian)
• 1 tablespoon rice wine
• 3 pinches black pepper
• 1 cup sour kimchee (cut into 1x1, reserve juice)
• 1/4 white onion, cut into slices
• 1 green onion, sliced
• 1/4 cup mushroom (regular or shiitake)
• 3 tablespoons sliced anaheim green chili peppers
• 1 cup tofu (extra firm, cut into 1/4-inch slices)
• 1 1/2 cups water
• vegetable oil, to coat small pan

Ingredients for Base

• 4 teaspoons korean chili powder (gochugaru)
• 2 teaspoons korean chili paste (gochujang)
• 4 teaspoons soy sauce
• 1/2 teaspoon minced garlic (fresh or bottled, just not dried)
• 4 pinches black pepper

Directions

1. Cut up vegetables, kimchi and tofu and set aside.
2. Rinse meat, cut into thin strips 1-2" long.
3. Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
4. Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
5. In a separate bowl, combine soup base ingredients and mash together.
6. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
7. Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
8. Taste soup for adjustments; add water as needed, or make extra soup base if needed.
9. As soon as the meat is done, turn the heat down to low, add the tofu slices.
10. Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).

MI YEOK GUK (KOREAN SEAWEED SOUP)

SERVES 4 (change servings and units)

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Ingredients

• 1 ounce wakame seaweed (dried, called mi yeok in Korean)
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 4 ounces beef
• 3 garlic cloves
• water
• salt
• pepper

Directions

1. Place the dried seaweed in a large bowl with water in it.
2. Allow the seaweed to rehydrate for 45 minutes to 1 hour.
3. Cut the seaweed into 2-3 inch pieces.
4. Heat a pot to medium heat.
5. Cut the beef into bite-sized pieces.
6. Add the sesame oil, soy sauce, and beef to the preheated pot.
7. Saute the beef until done.
8. Add the seaweed and enough water to cover everything.
9. Peel and smash the garlic cloves.
10. Add to the pot.
11. Bring the soup up to a boil.
12. Reduce the heat to medium-low to medium.
13. Allow the soup to simmer for about 30 minutes.
14. Fish out the garlic cloves and discard.
15. Add salt and pepper to taste.
16. Serve over rice.

SEAPLANT SOUP (MIYUK GUK)

Sea plant soup (Miyuk gook):

4-6 servings

Ingredients:

• 4 cups of soaked miyuk (1 cup of dried sea plant)
• water 16 cups
• fish sauce 4 -5 TBS
• 200 grams of brisket beef
• 1 TBS minced garlic
• sesame oil

1. Soak 1 cup of dried miyuk in a big bowl for at least 20 minutes.
2. Drain the water from the sea plant and cut it into bite size
3. Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)
4. Cut brisket beef into 1 cm cubes.
5. When it starts boiling(20 minutes), add the beef and 1 TBS of garlic and boil again for another 20 or 25 minutes over medium heat.
6. Add 4 or 5 TBS of fish sauce and drizzle a few drops of sesame oil before serving.

Sea plant salad

Ingredients:

• 7 cups of soaked miyuk (about 2 cups of dried seaplant)
• 6 TBS of soy sauce (more or less depends on your taste)
• 1 TBS of sugar
• 1 TBS of minced garlic
• chopped green onion
• 4 or 5 TBS of vinegar
• sesame seeds

1. Soak 2 cups of dried sea plant (miyuk) in a bowl at least for 20 minutes and then drain the water from it.
2. Boil some water in a pot and add the soaked miyuk and stir it with a spoon for 30 seconds or 1 minute.
3. Rinse the seaplant in cold water and drain the water by squeezing slightly.
4. In a big bowl, put the seaplant and add 5 or 6 TBS soy sauce, 4 or 5 TBS vinegar, 1 TBS minced garlic, 1 TBS sugar, 1 stem of chopped green onion, and mix it using your hand.
5. Sprinkle some sesame seeds on it and serve it cold.

KIMCHI FRIED RICE

SERVES 4 (change servings and units)

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Ingredients

• 1 cup rice
• 1/2 lb bacon, chopped
• 1 tablespoon oil (Vegetable or olive or peanut)
• 1 cup kim chee, chopped
• 1 teaspoon sesame oil
• 1 tablespoon korean red pepper paste (Kochujang)
• 1 tablespoon dashida (Korean beef flavored roasted salt)
• 1 tablespoon toasted sesame seeds
• 2 scallions, chopped for garnish

Directions

1. Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
2. Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
3. In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
4. Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
5. If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
6. Garnish with toasted sesame seeds and or green onions.

KIMCHI AND KAKTUGI

Ingredients:

• 2 medium size Napa cabbages and 2 Korean radishes
• salt, sweet rice powder, sugar, water
• 4- 6 cups of hot pepper flakes
• fish sauce, white onion, fresh garlic, ginger
• green onions, Asian chives, fresh oysters

How to handle cabbages and radish:

1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
2. Soak each piece in cold water and sprinkle with 2½ cups of salt, and then set it aside for 2 hours.
   * tip: the stem should get more salt than leaf part
3. Skin 2 radishes and cut them into 1 inch cube shapes. First cut it into several disks and then cut horizontally and vertically. Put it in a big bowl and sprinkle with ½ cup of salt. Then set this aside, too.
4. 2 hours later, turn the pieces of cabbage over to salt evenly and turn the radishes as well.
5. Another 2 hours later, you will see the cabbage look softer than before and the cabbage itself will have shrunk
   *The total salting process will take 4 hours
6. Rinse the salted cabbage and radish with cold water 3 times.

Making Kimchi paste:

Make porridge

1. Put ½ cup of sweet rice powder (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium high heat by stirring constantly.
2. When you see some bubbles, pour ½ cup of sugar into the porridge and stir one more minute. Then cool it down.
3. Place the cold porridge into a big bowl and now you will add all ingredients one by one.
4. Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 TBS of minced ginger, 1 medium size minced onion
   *tip: much easier to use a food processor.
5. Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.
6. Add a 2 cups of frozen oysters, but it this is optional. (I found out lots of people can’t eat them. : ) )
7. Mix all ingredients well and your Kimchi paste is done.

Now ready to spread it into leaves?
* I recommend you wear rubber gloves so that you won’t irritate your skin.

1. Spread the Kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
2. Put it into an air tight sealed plastic container or glass jar.

That’s all!

You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

How do you know it’s fermented or not?

One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.

Kimchi and kaktugi from Maangchi on Vimeo.

KOREAN KIM CHI

SERVES 5 -6 , 1/2 gallon (change servings and units)

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Ingredients

• 1 head cabbage
• 1/4 teaspoon red pepper flakes
• 1/2 cup or less of salt
• 3 garlic cloves, chopped
• 2 cups water (to start with)

Directions

1. chop or slice cabbage into bite size pieces.
2. put in a large bowl,Add salt to about 2 cups water.
3. stir to disolve,pour over cabbage,add more water.
4. enough to cover all cabbage and let stand overnight and all the next day.
5. Drain & rinse cabbage.
6. Add about 1 cup water the garlic and pepper flakes.
7. Let stand 2 more days, add some korean chilli paste, then put in the fridge to chill& eat.

p/s: If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.

KOREAN SPICY PICKELD CABBAGE (BAECHU KIMCHI)

Ingredients:

• 10 cups of water
• 2 Napa cabbages, washed and cut into 2-inch squares
• 1 cup coarse salt (or kosher or sea salt)
• 1 Tbsp finely chopped garlic
• 1 Tbsp chopped ginger
• ½ cup red pepper flakes (kochukaru)
• 2 Tbsp sugar
• 5 scallions, cut into 1/2 inch pieces

Preparation:

1. In large nonreactive bowl or pot, mix salt into water.
   
   
2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
   
   
3. Soak cabbage for 5-6 hours.
   
   
4. Remove cabbage and rinse in cold water, squeezing out excess liquid.
   
   
5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
   
   
6. Add cabbage and coat with seasoning mixture.
   
   
7. Pack the seasoned cabbage into a large airtight jar with lid.
   
   
8. Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.

(Serves 12)

BOSSAM-STYLE BAECHU KIMCHI

~ Makes one gallon or 4-quart jar and one 1/2 gallon 2-quart jar

Salted whole napa cabbage
It is very important not to over-salt the napa cabbage and to be attentive to its changing chemistry during the salting process, in which it will lose over 90 percent of its water. Make sure you have enough sterilized, glass, screw-top jars. You can choose between one gallon jar and one half-gallon jar or three half-gallon jars.

7-8 lbs/2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 3/4 cup coarse sea salt or kosher salt
Water

1. Rinse the cabbage well once and drain.
2. Trim off any residual root of cabbage, leaving only enough to hold the cabbage together.
3. Slice the cabbage into length-wise quarters.
4. Use water sparingly to rinse the cabbage. Reserve the collected cabbage water.
5. Sprinkle salt between each leaf of the quartered cabbage, and place each in a row in a large, non-reactive bowl or pot and layer them.
6. Pour the reserved cabbage water toward the side of the container so as to not wash off the salt from the cabbage. The salted cabbage should not be entirely submerged in cabbage water.
7. Pour the remaining salt on top of the quartered cabbages.
8. Let the cabbage salt for three hours, shifting the cabbage pieces every hour. After the second hour passes, make sure you tend to it every fifteen minutes and test to see whether it has a crunch to your liking.
9. Rinse the salted cabbage pieces very thoroughly.
10. Wring the liquid from each cabbage piece and set aside. Reserve the juice in a separate bowl, you may require this later.

Spicy Kimchi Paste
I used my very powerful Vita-Mix Blender to finely grind my own organic sweet brown rice flour, but you can use regular sweet rice flour. For oysters, I used Hama Hama, which are famous for their briny flavor, firm meat, mild finish and freshness even during summer months, but if you can get a hold of them, use Olympia oysters because they have a unique smoky flavor and copper finish.

Kimchi Paste Base
3 tbs sweet brown rice flour
3/4 bulb garlic, cloves separated and peeled
2 tsp ginger juice, fresh squeezed
1/4 cup Korean brined baby shrimp
1 cup Korean hot pepper powder
½ cup oysters, raw, freshly shucked
¼ cup scallops, raw
1 blood orange, juice + zest
1 shitake mushroom, fresh or rehydrated if previously dehydrated
1/3 cup honey
½ sweet white onion

Kimchi Paste Bits
1/3 cup walnuts, finely chopped
1 lb Korean radish or daikon, peeled and sliced into 2 x 1 x ¼ inch blocks
1 large Asian pear, peeled and sliced into 2 x 1 x ¼ inch blocks
1 Fuji apple, peeled and sliced into 2 x 1 x ¼ inch blocks
2 tbs pine nuts, brown tips removed
2 jujubes, pitted and thinly slivered
3 tbs goji berries

1. Boil 1 ½ cups of water in a small non-reactive pot, reduce to a simmer, and gently sift 3 tbs of sweet brown rice flour into the water, stirring frequently. Let cool.
2. Pour the cooled sweet rice paste and the rest of the ingredients listed under Kimchi Paste Base into a blender and blend on high.
3. Mix the Kimchi Paste Base together with the ingredients listed under Kimchi Paste Bits.

Preparing the Kimchi
Make sure you use a plastic drop cloth or newspapers when stuffing the kimchi because the red peppers stain surfaces and clothing easily. Also make sure you wear rubber or powder-free latex gloves in order to prevent chili pepper burns.

1. Smear the kimchi paste between each of the cabbage leaves, depositing some of the radish, apple, and pear in the outer-most layer of the cabbages as well as the inner.
2. Tightly compress the leaves and then start depositing each prepared cabbage quarter into a sterilized glass jar with screw-top lid.
3. Press down on the prepared bundles as you fill each jar to remove any air bubbles.
4. Make sure you leave at least two inches of space on top of each jar.
5. Sparingly pour the reserved cabbage juice from the wrung cabbages into each jar.
6. Pile any remaining kimchi paste and bits into each jar.
7. Double saran wrap over the mouth of the kimchi jars and stretch a rubber band over the necks. Screw the cap on tightly.
8. Bag the kimchi in a plastic bag and make sure the whole jar is covered the bag to prevent odors and the potential release of gases.
9. Set aside in a cool dark place overnight. In the morning, ladle out some of the juice if necessary.
10. Let mature in a cool, dark place for 2-3 days before placing the kimchi in the refrigerator to slow the fermentation process. The kimchi will last up to 3 weeks after which it will gradually increase in sourness.
11. To serve, transfer one whole piece onto the cutting board and slice crosswise into 2 inch sections.

KOREAN KIM CHEE IN A DAY!

5 cups (change servings and units)

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Ingredients

• 5 cups cabbage, cut into bite-size pieces
• 5 tablespoons or less of salt
• 2 tablespoons sugar
• 1-2 tablespoon crushed red pepper flakes (according to taste)
• 1/4 teaspoon fresh gingerroot, finely chopped
• 1 garlic clove, peeled and finely chopped
• 2 green onions, finely chopped

Directions

1. In a large colander, mix cabbage with 4 Tbs salt.
2. Let sit for 3 hours.
3. Rinse cabbage thoroughly 2 or 3 times.
4. Gently squeeze out excess liquid with your hands.
5. Place the drained cabbage in a large glass bowl.
6. Add the remaining ingredients and mix thoroughly(This is salty, if you like, add less salt, to taste).
7. Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days.
8. Chill Kim Chee before serving.

KOREAN KIMCHIFIED ONIONS

SERVES 1 , 1 bowl (change servings and units)

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Ingredients

• 1 small onion
• 6 tablespoons sriracha sauce
• 1 lime juice (It's really optional...you don't need it) (optional)
• 1 jalapeno, sliced (It's really optional...you don't need it) (optional)

Directions

1. Peel onion and slice in half.
2. Slice each half thinly.
3. Dump onions in a bowl.
4. (OPTIONAL) Slice one jalapeno thinly.
5. Dump the jalapenos into the bowl.
6. Squirt in enough Sriracha sauce to cover the onions, then mix everything.
7. (OPTIONAL) Squirt in some lime juice.
8. Enjoy right away!
9. You can refrigerate it if you want the onion to become softer and for the onion juice to blend w/the hot sauce. Leftover sauce? Dump it over the onions the next time you make it.

SPICY KOREAN CHICKEN

SERVES 4 (change servings and units)

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Ingredients

• 12 chicken wings, cut in 2, tips discarded or boneless chicken
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 cup carrot, cut in 1 inch diagonal slices or baby carrot, cut in half lengthwise
• 5-6 tablespoons soy sauce
• 1 pinch black pepper
• 1 teaspoon sugar
• 1/4 cup water
• 2-4 tablespoons red pepper paste, (kochujang)
• 2 tsp sugar
  
• 1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)
• ginger and potato cubes (optional)
  

Directions

1. Boil wings in pot until blood no longer visible.
2. Drain.
3. Mix ingredients together and bring to boil.
4. Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
5. Cook until carrots reach desired tenderness.
6. Serve with sticky white rice.

KOREAN SPICY CHICKEN WINGS - RESTAURANT RECIPE

SERVES 6 -8 (change servings and units)

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Ingredients

Chiken Wings

• 1 lb chicken wings (sectioned)
• 1/3 cup potato or cornstarch
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• vegetable oil (for deep frying)

Stir Fry Sauce

• 2 tablespoons fine ground red chili pepper
• 2 tablespoons soy sauce
• 2 tablespoons sugar (or honey, or corn syrup)
• 1 tablespoon rice vinegar (or wine)
• 4 cloves peeled garlic
• 1/2 inch peeled fresh gingerroot
• 2 tablespoons korean red pepper paste (gochujang)
• water, as needed to obtain a thin paste

To Garnish

• 1 spring onion
• 1 tablespoon toasted sesame seed

Directions

1. Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
2. For the Stir Fry SAuce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
3. Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350º or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
4. Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
5. Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

KOREAN MARINADE FOR MEAT

SERVES 5 -10 (change servings and units)

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Ingredients

• 1 cup soy sauce
• 1 cup water
• 1/2 cup honey
• 1/2 cup chopped green onion
• 1 tablespoon sesame oil (or any other oil)
• 1 teaspoon black pepper
• 1/2 tablespoon Accent seasoning or msg (optional, but better with)
• 1 teaspoon garlic powder (or less to taste)

Directions

1. If using roast, slice paper-thin.
2. Pour marinade over meat.
3. If using any kind of beef, let soak overnight room temperature.
4. (The salt content from the soy sauce keeps beef from going bad).
5. If using any kind of chicken, pork, ribs, or shrimp,refrigerate for up to 24 hours in fridge, then cook.
6. Can cook on grill, bake, broil, quick panfry.

BI BIM BAP (KOREAN)

SERVES 6 (change servings and units)

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Ingredients

• 18 ounces chicken breasts
• 6 eggs, separated
• 12 ounces carrots, julienned
• 12 ounces cucumbers, julienned
• 12 ounces spinach, cooked and shredded
• sesame oil, as needed
• salt, pepper to taste
• 6 cups cooked sushi rice
• 1 cup soy sauce
• 1 cup sugar
• 1/4 cup garlic, minced
• 1/4 cup chopped white scallion
• 3 tablespoons sesame seeds, toasted and crushed
• 1/4 cup chili bean paste (kochujang)
• 2 tablespoons sugar
• 1 tablespoon water

Directions

1. Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
2. Cut chicken breasts into small pieces, matchstick sized.
3. Let rest at least 2 hours in marinade -- refrigerated.
4. Season egg yolks with salt. Beat until smooth.
5. Lightly oil and heat nonstick pan over medium flame.
6. Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
7. Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
8. Julienne white and yellow crêpes. Reserve.
9. Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve.
10. Stir-fry spinach in sesame oil. Reserve.
11. Arrange chicken, egg, vegetables around rice.
12. Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly.
13. Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
14. Serve Kochujang sauce with the Bi Bim Bap.

p/s: if no kochujang, can use Chili Paste Sauce with Soya Bean Oil


BIBIMBAP (MIXED RICE WITH VEGETABLES)

For 4- 6 servings.

Ingredients:

• Cooked rice
• a package of bean sprouts
• a bunch of spinach
• 2 small size of zucchinis
• 5-7 Shiitake mushrooms
• kosari (mountain vegetable)
• 200 grams of ground beef (about half pound)
• 1 small carrot, eggs
• soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Recipe:
Arrange everything on a platter.

1. Cook rice. (you can use a rice cooker or a stainless pot.)
2. Rinse bean sprouts 3 times and put them in a pot with a cup of water and 1 ts of salt, and cook it for 20 minutes. Drain water from the cooked bean sprouts and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
   Put it on the platter.
3. In boiling water in a pot, put in spinach and stir it for a minute, then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil.
   Put it on the platter
4. Cut zucchinis into thin strips and sprinkle a pinch of salt and mix it together. A few minutes later, sauté it in a pan over high heat. When it’s cooked, it will look a little translucent.
   Put it on the platter.
5. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut them 5-7 cm in length and sauté it in a heated pan with 1 ts of vegetable oil. Stir it and add 1 TBS of soy sauce, half TBS of sugar, and cook it for 1-2 minutes and add sesame oil.
   Put it on the platter.
6. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil, and add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil and put it on the platter.
7. On a heated pan, put some oil and the ground beef and stir it. Add 4 cloves of minced garlic, 1 TBS of soy sauce, half TBS of sugar, pepper, and sesame oil.
   Put it on the platter.
8. Cut a carrot into strips.
   Put it on the platter.
   If you want, you can sauté it too.
9. prepare eggs with sunny side up.
10. In a big bowl, put some rice in it and display all vegetables and meat on top depending on your taste.
11. Serve it with sesame oil and hot pepper paste.

*For those who can’t tolerate spicy sauce. : )

Green onion sauce:

Chop 4 green onion and put it in a small bowl. Pour half cup of soy sauce in it and add 1 TBS sesame seeds, 2 ts of sugar, 1 TBS of sesame oil and mix it.

It takes a long time to prepare for ingredients for bibimbap, but once the all ingredients are made, you can share it with many people.

When you have more than 30 guests for dinner, you won’t need to worry about how to feed them. Increase the amount of this recipe, and display on a huge platter. Make rice and hot pepper paste and green onion sauce. It’ll be simple way of sharing meal with many people. Besides, it’s delicious.

Soup recipe for bibimbap:

Due to YouTube’s limited time allowed, I had no chance to mention soup that goes with bibimbap. You can make miso soup or egg soup.

Egg soup:

1. A can of chicken broth and 2 cans of water using the can from the chicken broth and boil it.
2. Beat 2 eggs with a fork and pour it into the boiling stock and stir it slowly. Put some salt if you want.
3. Chopped 2 green onions
4. Serve it in a small bowl and sprinkle a pinch of the chopped green onions.

KOREAN CHICKEN TERIYAKI - YANGNYOM TAK

SERVES 6 -8 (change servings and units)

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Ingredients

• 2 lbs boneless skinless chicken thighs
• 6 tablespoons soy sauce
• 1 tablespoon red pepper paste, kochu jang, can find in korean market
• 5 tablespoons sugar
• 2 tablespoons tomato ketchup
• 2 tablespoons vinegar
• 1 teaspoon hot sauce
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon minced ginger
• pepper
• 1 tablespoon oil

Directions

1. Cut the chicken thighs in to bite size pieces, set aside.
2. About the Red Pepper paste. This paste is specific to korean cooking. I can't really think of a substitute, but you should be able to find it easily in a korean market.
3. Combine the rest of ingredients, except oil and mix well with the chicken. It's best to use your hands to really get the sauce into the meat well.
4. Marinate meat for at least 1 hour.
5. Heat pan to meium or medium high heat, add oil and fry chicken until lightly browned.
6. Serve with steamed rice.
7. Enjoy.

PUNCHY KOREAN STYLE MAPO TOFU

SERVES 4 (change servings and units)

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Ingredients

• 1 lb ground beef or turkey
• 1 medium yellow onion, chopped
• 2 tablespoons miso
• 1/4 cup chinese oyster sauce, preferably Lee Kum Kee brand (find in the international food aisle or in any Asian grocery)
• 1 (14 ounce) package firm tofu, cut into small bite-sized cubes
• 1 tablespoon hot sauce (preferably Sriracha brand) (optional)
• 3 cups cooked short-grain rice (Korean or Japanese)

Directions

1. In a medium-sized skillet over medium heat, saute the ground meat and chopped onion.
2. When meat is nearly cooked through and onions are translucent, add miso and oyster sauce.
3. Stir to coat meat and onion pieces throughout.
4. Add tofu cubes and gently combine with meat and onion mixture. It might not look like enough sauce at first, but with enough stirring, all the tofu will be coated perfectly.
5. Saute until meat is cooked through and tofu is heated, about 5 minutes.
6. If needed, keep warm on low and stir occasionally so the sauce doesn't stick and burn. Otherwise, serve hot on top of white short grain rice.

KOREAN SPICY NOODLE SOUP RECIPE

Ingredients:

• 1 cup cabbage, chopped
• 2 Tbsp soy sauce
• 1 tsp chopped garlic
• 1 tsp sesame oil
• 2 Tbsp chili pepper flakes (kochukaru)
• 4 cups water or soup stock
• 6 oz protein (sliced brisket, rotisserie chicken, canned tuna or raw tofu sliced into chunks)
• 1 Tbsp chili pepper paste (kochujang)
• 1 egg, beaten
• 8 oz Tofu Shirataki (1 package), udon, or sweet potato noodles
• ½ scallion, chopped (optional)

Preparation:

1. Cook noodles according to package directions, cut into 4 inch lengths, and set aside.
   
   
2. In a soup pot over medium heat, stir fry cabbage with soy sauce, garlic, sesame oil, and chili pepper flakes for a few minutes, or until the leaves begin to look transparent.
   
   
3. Add water or broth and bring to a boil.
   
   
4. Reduce to a simmer and stir in chili pepper paste.
   
   
5. Add protein (except for tofu) to pot and wait for soup to simmer again.
   
   
6. Slowly stream in beaten egg.
   
   
7. After 15 minutes, add in noodles (and tofu if using) and cook for 4 more minutes.
   
   
8. Salt to taste and garnish with scallions is using.

(Serves 4).



JA JANG MYUN SIMPLIFIED

Ingredients:

• 1 whole white onion - med size - chopped up.
• 1 whole Korean squash - med size- peeled and chopped up.
• 1/2 lb of ground pork.
• Soy sauce
• 3 tbsp of roasted black bean paste
• 1/3 cup of water

• 1 tbsp of flour
• water
• Pre-made ja jang myun noodles.

CHINESE STYLE JA JANG MYUN

Ingredients

Udon noodle (get it in any Asian store) about 18 oz of 4 servings
4 Tbs of Jajang*
4 oz of chopped pork meat
2 onions
4 oz of cabbage
1/4 of cucumber
2 Tbs of chopped garlic
2 Tbs of chopped ginger
2 tsp of sugar, oil.

For Starch water:
2 Tbs of starch
2 Tbs of water
*Ja-jang is black paste, and usually sold in a small jar at a Korean market. You can�t miss it. Sometimes it is called Chun-jang. Some paste is already roasted, so with that paste, you can skip direction 1. below.

Method

1. On a skillet, stir jajang and 4 Tbs of oil over medium high heat for about 3 minutes. (don�t burn it!)
2. Chop pork meat, and cut cabbage and onion into 1/3 inch cubes.
3. Boil udon noodle for about 4-5 minutes and drain water.
4. On a skillet, stir fry garlic and ginger with oil. Stir in chopped pork meat and keep cooking.
5. When pork is cooked, stir in onion and cabbage.
6. When everything is cooked, stir in cooked jajang, 1/2 cup of water, and sugar. Keep cooking until water boils vigorously.� ^^;
7. Pour in starch water and feel the mixture becoming thick and heavy.
8. In a big bowl, place Udon noodle, and pour jajang mixture over and serve with cucumber on top.

JA JANG MYUN

Ingredients (use vegan versions):

1/2 cup each diced onion, carrot, potato, zuchinni/cucumber semi-circles, quartered mushrooms, and frozen peas
4 tablespoons black bean garlic sauce
1/2 cup water
1 teaspoon 807]cornstarch[/url]
cooked yakisoba noodles or noodles of your choice

Directions:

Boil the potatoes for about 10 minutes, until they're just tender.

Stir fry the onion, carrot, mushrooms, and zucchini. Add in the potatoes and stir for about thirty seconds. Take them off the heat.

In a small bowl, completely mix the black bean sauce with water. Pour over the veggies, add the frozen peas, and bring to a boil. Turn the heat down to medium-low and simmer uncovered for 7-10 minutes, stirring occasionally.

Spoon some of the sauce into a cup and mix with the cornstarch. Pour this mixture back into the wok and stir well to thicken the sauce.

Serve over hot noodles.

Serves: 3-4

KOREAN JA JANG MYUN

Ingredients:
Noodles (special “myun” for jja jang myun), black bean paste, half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Asian radish, potato, zucchini, onion, cucumber.

Makes 4 servings.

1. Cut the of pork into 0.5 inch (1cm) cubes. Leave the skin on.
2. On a heated wok, put ½ TBS of olive oil and add the pork and stir fry it until it looks crispy.
3. When the pork is well cooked and the color turns to golden brown, drain all the hot fat and set the pork aside. Leave it in the wok, we’re going to use this later.
4. Preheat a small skillet over medium heat, then add 2 TBS of black bean paste and stir fry for 1 minute.
5. Remove the extra oil and set the black bean paste aside.

Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion.

1. Reheat the crispy pork in your wok over high heat, and add 1 TBS of olive oil.
2. Add radish and potato and saute them for 2 minutes, and then add zucchini and onion and saute them for another 2 minutes.
3. Add 7 cups of water until all ingredients are submerged, and close the lid and boil it for 15-20 minutes.
4. Open the lid of the wok and skim off the foam from the surface. Add the fried black bean paste from the small skillet and stir it up.
   *tip: to check if ingredients are cooked or not, try a sample potato chunk. It should be cooked, not raw.
5. Mix 1 TBS potato starch powder (or corn starch) and 1 TBS water and add it into the boiling soup and stir it. Then the soup will turn into a sticky sauce.
6. Add some sesame oil
   YOU MADE JJA JANG! GRATZ!

Now, let’s cook the noodles (“myun”)

For 2 servings, you will need one bunch of noodles from the package.

1. Boil water in a big pot, add the noodles and cover the lid. Cook for a few minutes according to the direction on the package (probably around 3 minutes).
2. Try one sample noodle to check if it’s cooked properly or not. It should be soft and not stiff at all. If it’s cooked, drain the noodles and place them on a large plate or bowl.
3. Reheat the jja jang sauce and put it on the noodles

Serving:
Don’t eat it cold : )

Garnish with cucumber strips on the top of jja jang sauce and serve it with Kimchi or yellow pickled radish.

Jja jjang myun from Maangchi on Vimeo.

CUCUMBER KIMCHI (OISOBAGI KIMCHI) AND RADISH SOUP WITH BEEF

Oi Kimchi - Stuffed Cucumber Kimchi
Ingredients:

• 6 cucumbers
• some carrot (shredded ¼ cup)
• half onion (¼ cup), 3 green onions, Asian chives (2 cups)
• 2 cloves of minced garlic
• ¼ cup fish sauce
• ½ cup of hot pepper flakes, 1 TBS sugar.

1. Wash cucumbers and cut in half and make pockets out of cross slits.
2. Don’t cut it all the way. Put them in a big bowl
3. Sprinkle ½ cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes
4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 TBS sugar, and mix them with a spoon.
5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (a quarter cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of 4 and mix it
6. Wash the cucumbers once and drain them and stuff the seasoning paste into the slotted cucumber and put it in a airtight container. You can wear rubber gloves
7. Keep the Kimchi container in the refrigerator. Right after making it, you can eat it.

Radish soup with beef (for 2-3 servings)
Ingredients:

• 150 grams of beef brisket
• 2½ cups of sliced Korean radish
• 3 green onions
• 4 cloves of minced garlic
• ½ cup of fish sauce
• 6 cups of water

1. Prepare a pot and pour 6 cups of water
2. Cut radish into diagonally and thinly (about 2½ cups) and put it into the pot and cook it over medium high heat
3. Chop beef brisket (150 grams) into small chunks and mince 3 or 4 cloves of garlic
4. When the soup starts boiling about 10 minutes after, add the chunks of beef and garlic and boil it about 15 minutes more over medium heat.
5. Skim the bubbles or stuff off the surface and add some fish sauce(depending on your taste) and put chopped green onions and cook 5 or 10minutes more over medium heat

Barley rice
Ingredients:
1 cup of uncooked rice, 1 cup of barley and 2½ cup of water.

1. Rinse the mixture of rice and barley in a pot.
2. Put 2½ cup of water and cover the lid of the pot.
3. Heat it over high heat until it boils, and stir it with a spoon a few times.
4. Simmer about 20 minutes over low heat

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

4 servings

Ingredients

• 1135 g chicken drumettes
• 2 large potatoes, cut into large chunks
• 2 carrots, cut into 2 inch pieces
• 1 large onion, cut into 8 pieces
• 4 cloves garlic, crushed
• 60 ml water
• 120 ml soy sauce
• 25 g white sugar
• 45 g hot pepper paste

Directions

1. In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic.
   
2. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
   
3. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

SPICY OCTOPUS (NAKJI BOKEUM)

Ingredients:	1 octopus or 1 Lb
	1/2 onion, slice 1/3 inch thick
	2 chilies, slice in a bias
	2 green onions, cut in a bias
	1 oz carrot or 1/4 carrot, slice thinly
	4 pyogo (shittake mushroom), quartered
	sauce : 1/4 cup gochoojang (Korean chilli paste)
	2 tablespoons gochoogaroo (Korean chili powder)
	1 tablespoon soy sauce, 1 tablespoon sugar
	2 tablespoons sesame oil, 1 tablespoon sesame seeds
	2 tablespoons minced garlic
Wash octopus, cut the legs into 3 inches long, open head and take out inside, quarter the head. Drain well. Mix all ingredients for sauce Put everything in, mix with a hand. Let marinade for 10 minutes. Heat the pan on a medium high heat, cook octopus for 3-4 minutes or until done. If the heat is too high it will burn, if too low it will get soggy.

WINTER COOL CUCUMBER RECIPE

~ Serves 3-4 people

Garlicky Vinegar
This garlicky vinegar may be added to soy sauce for dipping dumplings, kochujang, or any other sauce or dish that calls for vinegar.

3 garlic cloves
6 tsp rice vinegar
1 tsp maesil ju, Korean green plum wine

1. Crush or thinly slice the garlic cloves.
2. Soak the garlic in 6 tsp of rice vinegar for an hour, or preferably, overnight.

Cucumber Salad
What adds an extra special spicy kick to this salad is the shot of fresh ginger juice.

3 japanese cucumbers – kyuri
2 tsp scallions/green onions, finely chopped
½ tsp cracked black pepper
2 tbs Korean red chili pepper, cut in thin .5 x .1 inch strips
1 tbs seaweed, cut in thin .5 x .1 inch strips
2 tsp honey
1 tsp soy sauce
1 tsp ginger juice
¼ tsp salt

3. Stir in honey into the ginger juice, which you have obtained from crushing the bulb of ginger.
4. Use your Japanese Mandolin slicer to evenly slice your cucumbers into thin 1/16 inch disks.
5. Lightly sprinkle the salt over the cucumbers.
6. Mix the garlic vinegar, soy sauce, and honeyed ginger juice together and pour over the cucumbers.
7. Add scallions, cracked pepper, salt, red chili pepper, and if you so desire sesame seeds and oil, and lightly toss.
8. Add the seaweed and additional red pepper on top for garnish and serve.

Variations
For a softer sesame version, add:
1 tsp toasted sesame oil
3 tsp toasted sesame seeds