Friday, August 19, 2016

Budae Jigae

My third dish I cooked to satisfy my craving for Korean food this time was Budae Jigae, another famous Korean army base stew where the typical Korean stew comprises of stuff influenced by Americans when US military came to Korea
It's something like Korean style steamboat where you prepare the soup base and dumping in all ingredients of your choice and eat immediately
Love love this dish! :)



 
Piping hot! Yummy! 



Again, I followed recipe from Seonkyoung Longest

What you need:
(I made half recipe as written below)

For the sauce:
3 tbsp gochugaru (Korean red chili pepper powder)
1.5 tbsp soya sauce
1 tbsp fish sauce
1 tbsp rice wine (soju)
1/2 tbsp sugar
1/2 tsp doenjang (Korean fermented soya bean paste -> can be replaced with miso)
1/2 tsp salt
1/4 tsp ground black pepper
30ml water
5 cloves of garlic, chopped finely

For the stew:
1/2 cup kimchi (I used my homemade emergency kimchi)
30g rice cake slices, soaked in warm water for 20mins if frozen
1/4 can spam, slice thinly about 5mm thick
2 hotdogs, slice as preferred
1/4 block of firm tofu, slice thinly about 5mm thick
3 spring onion, cut about 5cm long
50g dangmyeon (Korean sweet potato noodles, soaked in warm water for 20mins)
30g enoki mushroom, discard the root
2.5cups chicken stock
60g dried ramen noodles
a bunch of baby romaine lettuce (I added this)
Method:

1. In a bowl, mix all ingredients for the sauce and set aside
 
 
2. Just before serving, in a shallow and thick bottom pot, arrange kimchi, rice cake, spam, hotdogs, and tofu 
 

3. Place dangmyeon, enoki mushroom, romaine lettuce and spring onion on top in the middle
 

4. Pour over sauce and stock and over high fire for 5mins. Reduce to medium fire and stir everything til well mixed
 

5. Add ramen noodles, stir til cooked and it's ready to eat!
 

 
 
NOTE:
 
Original recipe used other ingredients such as breakfast sausage, baked beans and sliced cheese
I didn't use breakfast sausage and baked beans I do not fancy these two. And I found cheese is not meant to be inside this dish, but then again on the second thought I will try to add sliced cheese the next time I make this dish again, I think should be good :)
 

Thursday, August 18, 2016

Homemade Yangbaechu-Kimchi (Emergency Kimchi)

My second Korean dish to fill up my Korean food craving, kimchi!

This is the second time I made kimchi
The first one was also the easier way to make kimchi which is really good. You may view the recipe HERE
Now it's another type of fast making kimchi. It's really good when you are craving for kimchi but do not have the time to make the traditional way. And this tastes really good, too. How amazing it can taste that good without any fermentation needed! Love this! :)




Recipe is from Maangchi

What you need:

1 kg of napa cabbage, cut into half, quarter them then slice into chunks
1 cup water
1/4 cup sea salt

Kimchi paste:
1/4 cup hot chili pepper flakes
1 tbsp sugar
1/4 cup fish sauce
1/4 cup minced garlic
4 stalks of spring onion, chopped (about 1/3 cup)
1/4 cup julienned carrot

Method:
  1. Mix water and salt. Rinse cabbage and then soak them in the salted water. Let it soak for 10mins (I left it soaked for 1hour)
  2. Mix all ingredients for kimchi paste in a bowl, set aside
  3. Rinse the soaked cabbage at least 3 times and drain the water, leave it for about 15mins
  4. Mix in cabbage into the kimchi paste and stir well til fully incorporated
  5. Store in a container and keep in the fridge, press down the kimchi stack with your fingers to protect them from being exposed to too much air
  6. You may consume immediately like salad (it's really good!) or the next day (faster fermentation in room temperature but I kept immediately in the fridge)

I should have doubled up the recipe to fill this container up to the brim!

 


Can't wait any longer to eat this crunchy sour spicy delicious salad! Nom nom nom...
 
 

Tuesday, August 9, 2016

Japchae

I have been craving badly for Korean food lately, so please bear with me if you always see Korean dishes for the next few posts :)

This time I share with you  a famous Korean stir fry noodles called Japchae
I used recipe from Seonkyoung Longest this time. It's really yummy but a little too sweet to my liking. The next time I cook this dish again I will make it less sweet
Too bad DH and the kids don't fancy this dish, so it's all mine! :)


I forgot to sprinkle sesame seeds!
 


This is a simple recipe but quite a lot of steps in the preparation

Here is the recipe
(I made half recipe as written below)

What you need:

For beef:
250g beef - thin slices (sirloin or chuck tender)
1/2 tbsp sugar
1/2 tbsp soya sauce
1/4 tbsp sesame oil
1/4 tbsp mirin
1 clove garlic, finely chopped

some vegetable oils
2 eggs, lightly beaten
1/4 medium size onion, thinly sliced
1/4 red bell pepper, julienned
1/4 large carrot, julienned
3 large shitake mushroom, thinly sliced

For spinach:
a bunch of fresh spinach
1 clove garlic, finely chopped
1/8tsp salt (a large pinch)
1/2 tsp sesame oil
1/4 tsp sesame seeds
small pinch of ground black pepper
200g Korean sweet potato noodles

For sauce:
40ml soya sauce
20ml honey (I followed the original recipe 40ml and found it too sweet hence the change here)
1 tbsp sesame oil
1/2 tbsp sesame seeds
small pinch of ground black pepper
more salt, black pepper and sesame oil when adjusting the taste




Method:

***Marinate the beef:
Mix beef, sugar, soya sauce, sesame oil, mirin and garlic, toss evenly and keep aside for at least 10mins - I did for an hour)

***Stir fry the vegetables and beef:
Heat a cooking pan, add in 1 tsp of vegetable oil. Add in onion, add a pinch of salt and stir fry for 5mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in bell pepper, add a pinch of salt and stir fry for a minute. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in carrot, add a pinch of salt and stir fry for 3mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in mushroom, add a pinch of salt and stir fry for 2mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in marinated beef and stir fry for 7mins until cooked through and all moisture has evaporated. Remove from pan, transfer to a small bowl and keep warm

***Blanch the spinach:
Bring a pot of salted water to a boil. Add in spinach and blanch for a max of 10secs. Remove from hot water (don't throw away the water!) and immediately transfer to a bowl of ice water and drain. Squeeze out excess water and then mix spinach with garlic, salt, sesame oil, sesame seeds and black pepper. Set aside

***Make the omelette:
Heat a pan with 1 tsp oil and pour the beaten eggs and make thin omelette. Slice into thin ribbons when cooled

***Cook the noodles:
In the water used to blanch the spinach, add in Korean sweet potato noodles and 1 tbsp vegetable oil. Cook for about 7-10mins according to the instructions. Drain and set aside. Cut if the noodles is too long (I didn't do this)

***Prepare the sauce:
Mix together soya sauce, honey, sesame oil and sesame seeds also black pepper. Set aside

***Assemble the japchae:
In a big bowl, add in noodles and the sauce, mix together until sauce is well absorbed by the noodles. Add in all vegetables and beef, toss gently to combine. Garnish with egg ribbons and sesame seeds if desired (I only garnished with egg ribbons). Serve hot or at room temperature


 


Friday, July 29, 2016

Berry Nutty Gluten Free Tarts

These tarts are really yummy and refreshing, there are a lot of things going on in every bite
It's tangy, sweet, nutty, crunchy, light, smooth, creamy and chocolaty. Everything happens at once. In particular Abby and I enjoy eating this delightful treat. Yum!


They look pretty, aren't they?
 

 
 

What you need:

For the crust:
80g almond flour
1 egg white
2 tbsp brown sugar
2 tbsp butter
  • Preheat oven to 165degC. Line muffin tin with cupcake liners
  • Mix almond flour, egg white, brown sugar and butter til thoroughly combined
  • Spoon about 2tbsp to each muffin cups and press evenly to the bottom and sides
  • Bake about 15mins until the crusts start to brown
  • Let cool and remove the liners

some Nutella or melted dark chocolate

For the filling:
1 cup whipping cream
2 tbsp icing sugar
1/2 tsp vanilla extract
some cacao nibs
some chopped berries
  • Pour cold whipping cream in a chilled bowl, add in icing sugar and vanilla extract
  • Beat til stiff peak. Fold in gently cacao nibs and chopped berries




some crushed pistachios to sprinkle
some strawberry chia seed jam to drizzle

For the strawberry chia seed jam:
150g strawberries, sliced
juice of a quarter of a lemon
1/4 tsp vanilla extract
3/4 tbsp chia seeds
2 tbsp honey (depending on the sweetness of the strawberries, mine was pretty sour)
  • In a small sauce pan over medium low fire heat 150g sliced strawberries til soft and juicy
  • Add in juice of a quarter of a lemon and 1/4 tsp vanilla extract, stir well
  • Blend the mixture using hand blender til smooth (I left a little of strawberries chunks for texture)
  • Add in 3/4 tbsp chia seeds and cook for about 5mins, stirring frequently til thickened
  • Remove from fire and let cool before storing it into a glass jar. Keep refrigerated




How to assemble:
  • Scoop about 1/2 tbsp of Nutella or melted dark chocolate onto the cooled crusts and spread evenly
  • Spoon a dollop of sweetened whipped cream mixture over Nutella. Sprinkle with crushed pistachio and drizzle with strawberry jam. Best serve chilled

These tart is a great alternative for healthier choice of sweet treats with the usage of great stuff with many health benefits

I couldn't stop taking pics of these pretty little treats! :)
 




A must try refreshing, considerably healthier choice snack! :)
 
 
 

Thursday, July 28, 2016

Eclairs - Fool Proof Recipe

Ian is basically not a cake person, he doesn't really have sweet tooth - unlike his sis. Having said that, there are some sweet treats which he consistently enjoys having. One of them is éclairs
So, for his 9th birthday last week, when I asked him what he wanted me to bake for him, he said no cake. I asked, éclairs? He nodded in full excitement LOL

My family and I love it too, actually, but I do not really bake it often. As far as I remember, this was only my third time and in fact my first time using different recipe. Previously I always used this recipe




This time I attempted another recipe, from Kenneth of Guai Shu Shu
Ingredients are more or less the same, the only difference is his method is using electric mixer while my usual recipe is not. Result is very similar taste and texture. Love it :)

This recipe is more fool proof as the mixing is done by the machine, which I like
I was forgotten to take pics of the pretty hollow inside of the puff as well as how it looked inside with the filling, hope I remember the next time I bake this again :P

What you need:

For the choux pastry:
4 eggs
125g butter
125g plain flour
250g water

For the filling:
I used the same recipe as I did previously. Click the link I wrote above

For the chocolate coating;
I used the easy way, I melted 200g dark chocolate over double boiler. After melting while it's still hot, add in about 1 heaped tbsp of butter. Stir well

Method:
  1. Preheat oven to 200degC. Grease and line 2 cookie sheets
  2. In a sauce pan over medium low heat, bring to boil water and butter. Add in flour while stirring vigorously until well mixed. Keep stirring til the dough doesn't stick to the pan and start to form a ball like shape. Let cool briefly about 5mins or so
  3. Transfer the dough into a mixing bowl. Beat for 30 seconds. Add in eggs, one at a time and make sure to add the next one after it's really well mixed (to be safe, add the next egg after at least 30 seconds of beating) Dough will be smooth and glossy but not runny
  4. Transfer dough into a large piping bag. Snip the tip to make about 1.5cm hole (or you can use piping nozzle with round tip) Pipe dough to your preferred length, about 10cm, onto lined cookie sheet
  5. Bake for 15mins and then reduce the temperature to 180degC and bake for another 20mins or so til it's golden and firm to the touch (Do not open oven door during baking especially the first 20mins to avoid puffs to deflate)
  6. When it's done, remove from oven and transfer to a cooling rack. Poke each puff at both ends with a toothpick to release trapped moisture inside
  7. When the puffs are completely cooled, you can either slit lengthwise at one side to slather the filling in it, or you also may use piping bag with small tip to poke into one end of the puff and pipe the filling
  8. Last step is to dip the top of each puff with melted chocolate topping. Store in an airtight container. If need to stack, layer with plastic or parchment paper in between. Keep refrigerated

For the special birthday boy, I presented the éclairs a little differently. I stacked them to make it like a pyramid and drizzled with homemade easy chocolate sauce




The birthday boy was delighted to see the éclairs pyramid! :)
 
 
 
 

Easy Peasy Homemade Chocolate Sauce

My kids love to eat desserts with chocolate sauce. Ice cream, waffles, pancakes.. they love it with chocolate sauce. I normally buy bottled one from supermarket. With many added unnecessary ingredients in it, I am contemplating to make homemade kind. And when I found this easy peasy recipe, I did make a batch and it's as good, if not better, and so well received by the kids they didn't know that it's not what they used to have haha.. From here I know I will not buy the commercial bottled chocolate sauce anymore in the future :)




Here is  the recipe (from Foodie Baker)

What you need:

1/4 cup cocoa powder (I used Varlhona)
1/4 cup + 2tbsp caster sugar (original recipe only used 1/4 cup)
50ml water
50ml fresh milk (original recipe doesn't use milk, only 100ml water. You may use 100% milk for creamier texture)
10g unsalted butter, diced

Method:
  1. Combine cocoa powder, sugar, water and milk in a small sauce pan. Bring to boil over medium high heat and whisk constantly til sugar and cocoa powder dissolved
  2. Remove from heat and stir in butter. Stir well and let cool. The sauce will thicken slightly when cooled
  3. Store in a glass jar and keep refrigerated

My personal opinion, it tastes even better than store bought ones :)
 
 
 
Love the texture too, smooth creamy and glossy :)
 

Saturday, July 16, 2016

40 Minutes Buns

This is my second time baking it and well, for my case, it takes longer than 40mins as I used my bread maker to do the kneading, but still this is a genius way to cut short bread baking process. Love it :)
First time, I just baked normal plain dinner rolls. This time, I added Nutella and cheese filling. As predicted, the Nutella filling were a hit with the kids, while I and DH enjoyed the cheese filling





Recipe is from Diana from The Domestic Goddess Wannabe

What you need:

280ml warm water (or milk)
1/3 cup or 83ml oil
2 tbsp instant yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
476g bread flour

Method:
  1. Heat oven to 220degC
  2. In a bowl, combine water, oil, yeast and sugar and leave it for 15mins. Using dough hook, mix in salt, egg and flour. Knead for a few mins til dough is soft and smooth and continue with hand kneading for awhile. Hand knead is possible too for about 5mins (I used bread maker and let it do the kneading job for 30mins)
  3. If the dough is still too sticky add in a little more flour (not too much), knead a few times and oil your hands too while kneading (After kneading in bread maker I still got sticky dough so I kneaded a while more with oiled hands and a bit more additional bread flour)
  4. Form dough into 12 balls and place in greased pan, rest for 10mins (For my buns with filling, I flattened the ball, spoon a heaped tsp of filling of choice - mine were Nutella and grated cheddar cheese)
  5. Glaze with egg wash, add the top of each bun with sprinkle of your choice, and bake for 10-12mins til golden brown

Note:
Wrap each cooled bun in cling wrap and store in airtight container. If keeping them in the fridge, warm it up in microwave for about 15secs


Cheese filling
 


Nutella filling
 


Something that I definitely will bake again and again :)
 


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