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Bibimbap

Bibimbap







INGREDIENTS
3 cups short grain rice - I used Sushi rice
500g beef - I used fillet - ribeye/sirloin would be a good choice, too
250g shitake mushrooms - if using dried ones soak for 2 hours
500g soybean or mung bean sprouts
100g Chinese Spinach - I chopped this coursely
1 cucumber - sliced thickly
2 med carrots - julienned
2 sm zucchinis - I didnt add this in this instant
2 cups boiled gosan (fernbrake) - I ommitted this as unavailable
5 tsp garlic, minced
2/3 scallions, diced
soy sauce
sesame oil
roasted sesame seeds
salt & pepper
canola oil
2 - 4 eggs - allocate 1 egg per serving

**other ingredients that may be added to Bibimbap are : kimchi; sauté sliced onion; Chinese wood-ear fungus (soakes, shreeded & sauté)

BIBIMBAP SAUCE
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Bibimbap Sauce …. 2 Tbsp gochujang + 1 Tbsp sesame oil + 1 Tbsp sugar + 1 Tbsp water + 1 Tbsp roasted sesame seeds + 1 tsp Vinegar + 1 tsp minced garlic …. mix everything together and set aside

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Mise-en-Place of ingredients required to assemble Bibimbap bowl … from top, clockwise …Shitake Mushrooms; Mung Bean Sprouts; Julienned Carrots; Minced Garlic; Cucumber; Chinese Spinach (Bayam) …& in middle : Bibimbap Sauce

METHODS :

  1. Cook the rice in a rice cooker … use a little less water than per package instructions as rice for Bibimbap should be a little drier than normal for best results.
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2.  Beef – sliced into 2″ strips and marinate with … 1 Tbsp soy sauce + 2 tsp sugar + 2 tsp sesame oil + 2tsp rice wine + 1 Tbsp chopped scallion + 1 tsp minced garlic + 1/2 tsp sesame seeds + pinch pepper …for 30 minutes

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3.  Sauté marinaded beef in a heated pan with 1 tsp sesame oil for 2 – 3 minutes over high heat

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4.  I added dried Shitake Mushrooms since fernbrake is unavailable here …which I soaked and then sliced thickly and then sauté it in pan heated with 1 tsp sesame oil + some minced garlic

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5.  I used Mung Bean Sprouts here but ideally, Soy Bean Sprouts is the choice … blanch it in a pot of boiling water with 1 tsp salt added … drain quickly then shock in cold water to stop cooking process …drain then toss in mixture of 1 tsp minced garlic + 2 tsp sesame oil + 1/2 tsp sesame seeds + salt & pepper to taste

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6.  Chinese Spinach (bayam) is best for Korean recipes but if unavailable, you may use the regular Spinach … I chopped it coursely then sauté it in pan heated up with 1 tsp sesame oil + 1 tsp minced garlic then dish out and toss in 1/2 tsp sesame seeds + some pepper & salt to taste

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7.  Slice cucumber in half lengthwise and then thickly slice crosswise …sprinkle with some salt and sed aside for 10 minutes …squeeze out excess liquid then toss with mixture of 1 tsp sesame oil + 1/2 tsp minced garlic + 1/2 tsp sesame seeds + 1 Tbsp scallion

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8.  Blanched julienned carrots in salted water then toss in mixture of 1tsp sesame oil + 1/2 tsp sesame seeds + 1/2 tsp minced garlic + salt & pepper to taste

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9.  Allocate 1 sunny side up egg per serving/bowl

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10.  Normally, in a Korean Restaurant, Bibimbap is served in individual bowl – traditionally would be in a stone bowl, heated until very hot then add 1 Tbsp sesame oil and rice and cook rice for several minutes until rice sizzles – but here, you see that I served up in a medium sized ceramic caserole dish which I heated in oven till very hot, laced hot dish with sesame oil then scooped in the rice and allow it to sizzle for a while in the oven and then nicely arrange each of the ingredients in circular direction atop the rice then drizzle a little sesame oil over, top with the sunny side up egg(s) and i drizzled the Bibimbap sauce around and serve up!

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11.  Mix the ingredients well in the bowl and Bon Appetite! 🍴🍷

Mutton/Chicken Biryani

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Biryani, biriani, biriyani, buriyani, beryani or beriani is a rice-based dish made with spices, rice and chicken, mutton, fish, eggs or vegetables. The name is derived from the Persian word beryā which means “fried” or “roasted”

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The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic …the premium varieties include saffron

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The ground spices I used for marinating the mutton/chicken  … the whole spices in the saucer in the middle is whole garam masala … for the rice as well as the curry

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For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, mutton, lamb, fish or shrimps …. here, I’m using boneless mutton

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Marinating the mutton/chicken overnight with yogurt, garam masala, garlic & ginger paste, turmeric powder and chilly powder …mixed the meat thoroughly with the yogurt and spices, cover and let it marinate for 2 hours

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First thing is boil your rice with the whole garam masala till about ¾ cooked

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the ¾ cooked rice, left aside to cool

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Deep-fry the sliced onions until golden brown

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Golden-fried onion … I spread some of this in every layer but if you don’t fancy so much onions then just spread it atop the last layer of rice

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Brush base of your pot with ghee and line it with a few bay leaves

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Layering process … put a layer of rice first then sprinkle rice with the milk/saffron mix, rose water, lime juice, chopped green chillies and spread some golden-fried onion (if using) then top with a layer of the mutton/chicken curry and keep repeating this layering process with final layer being rice …seen here is pix of my biryani with boneless chicken

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The layering complete and ready to be cooked in the oven or steamed

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Biryani is ready and being served up 🙂

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Mutton Biryani is eady to be tucked in!

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Chicken Biryani served up with a fresh salad of lettuce, radish & cherry tomatoes

RECIPE

Ingredients :

500 g Basmati rice

1kg boneless mutton/lamb/chicken, cut into chunky pieces

1 large onion, sliced

¾ cup golden fried sliced onion

6 garlic cloves, crushed

½ cup yogurt, beaten

1 can chopped tomatoes

½ cup cashew nuts (optional)

3 Tbsp Red chilli powder or 6 red fresh chillies

2 fresh green chillies, chopped

1 Tbsp coriander powder

4 Tbsp garam masala powder

1 tsp ground nutmeg

1 tsp ground mace

1 Tbsp turmeric powder

1 Tbsp saffron, dissolved in ½ cup hot milk

2 Tbsp rose water

juice of 1 lemon

salt

½ cup oil

50g ghee

a handful of fresh coriander or mint, chopped

Whole spices :

4 bay leaves

10 green whole cardamom

6 black whole cardamom

2 Tbsp black cumin seeds

10 cloves

2 x 2″ cinnamon sticks

Method :

  • Mix well salt, ½ of the red chilli powder, ½ of chopped ginger and chopped garlic, 1 tsp garam masala powder, ½ of turmeric powder and all the yogurt and marinate meat pieces for 2 hours
  • Wash and soak rice in water for about 30 minutes … heat 1 Tsp oil and crackle half of the whole spices in the heated oil … add rice and fry for a minute then add enough water and salt to taste and cook rice until ¾ done… set aside to cool … discard whole garam masala
  • Make a fine paste with remainder of red chilli and the cashew nuts
  • Heat oil in a thick bottom pan … add remaining whole garam masala and let it crackle then add sliced onions and sauté until light golden brown and then red chilli & cashew paste for 5 minutes … add in remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, garam masala powder fry for 1 minutes … add canned chopped tomatoes and cook for about 5 minutes then add in the marinated meat, bring to a boil and reduce heat and simmer until meat is tender
  • Dissolve saffron in warm milk and set aside 
  • Take a heat proof pot and brush base of pot with ghee and lay the rest of the bay leaves … spread alternate layers of rice and meat … sprinkling saffron dissolved in milk, golden fried onions, chopped green chillies, lemon juice and  dot with ghee in between layers and finish with a rice layer on top, sprinkled with saffron milk, golden fried onions, rose water and dot with ghee
  • Cover and cook in a pre-heated oven for 20 minutes and garnish with chopped coriander/mint … you may also garnish with sliced hard-boiled eggs and some cashew nuts … serve hot with some of the meat curry/gravy on the side 

Slow-Cooked Irish Stout Chicken

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Looking into my refrigerator and staring at all that I have left that needs to be cleared before I travel in less than a week’s time, I decided to make a chicken dish with whatever else I can combine together and stout or beer chicken came to mind hence  …

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You may use just chicken legs cut into thighs & drumsticks pieces … I used one whole chicken which I already have in my fridge … cut into 8 pieces … coat the chicken pieces with 3 Tbsp cup seasoned flour … I put the flour in a zip-lock bag and toss the chicken about in the bag to get it coated with the flour

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I used some whole shallots, baby carrots, a sprig of fresh Rosemary and 3 cloves chopped garlic

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I have a pack (250g) of these chestnut mushrooms so I used these … you may use white button mushrooms

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You will need 1can stout + 500ml chicken stock … I used Guinness Stout 

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Heat 2 Tbsp olive oil in a Dutch Oven or a casserole dish and brown the flour coated chicken in batches, lift browned chicken out of pot onto a plate and set aside

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Add the shallots & garlic into the pot and cook until slightly brown & fragrant

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Return browned chicken pieces into pot then pour in the can of Stout … bring to a simmer

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Pour in the chicken stock and bring to the boil and transfer, covered, to a 180ºC pre-heated oven and bake for 40 minutes – 1 hour or until chicken is tender and sauce thickens

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You may serve up the chicken with mashed potatoes or pasta or even some garlic bread/crusty loaf if you prefer a more complete meal with something more filling… I merely served it up with some mangetouts + cherry tomatoes panfried with some chopped garlic & soy sauce …. it was so tasty 😉

Stuffed Pork Tenderloin

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This is a very good recipe for a dinner party as it’s easy to carve and serve 😉

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Lovely layers … juicy and relish!

RECIPE

Ingredients:

1 pork tenderloin (450g)

3 – 4 rashers streaky bacon, rind removed

10 – 15g butter

for the stuffing:

25g butter

1 med onion, finely chopped

¼tsp  thyme

¼tsp sage

75g mushrooms, finely chopped

110g fresh breadcrumbs

4 Tbsp chopped parsley

grated rind of a lemon

2 tsp lemon juice

1 egg, beaten with 2 Tbsp cream or top of the milk

for the gravy:

1 Tsp brown flour

about 275ml dry white wine or cider

salt & freshly ground pepper, to taste

Methods:

  • Preheat oven to 180ºC
  • With a sharp knife, split pork tenderloin into half lengthwise and using a rolling pin, batter the 2 halves to flatten and widen them slightly and season with salt & freshly ground pepper
  • To make the stuffing, melt the butter in a pan and fry the onion and herbs gently for about 10 mins then add the mushrooms and raise the heat slightly …cook for further 3 – 4 minutes or until juices from mushrooms have almost evaporated 
  • Spoon contents of pan into a bowl and add in the rest of the ingredients of the stuffing, mix well and season
  • Spoon stuffing onto one half of the tenderloin, pat down to firm it slightly then place the other half of the tenderloin on top
  • Spread some butter and season with freshly ground pepper then cover the top of the tenderloin with the rinded bacon
  • Tie with string at 5cm intervals to keep it neat and tidy then transfer it carefully to a buttered roasting tin
  • Bake near the top of the oven for 1 hour then place on the serving dish and keep warm
  • To make the gravy, stir the flour into the pan juices, add the wine and some seasoning and let it bubble until syrupy 
  • To serve, carve the meat into thick slices and pour over the gravy and serve with vegetable of your choice
  • A garnish of fried apple rings would go well with it 😉

Chicken Stroganoff

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I broke my wee pinkie so thought I’d make a simple meal which involves least preparation hence I decided on Chicken Stroganoff but I’d tweaked it a bit …. instead of sliced chicken I’d used pieces of whole chicken breasts and added spicy paprika instead of sweet paprika and used Crème fraîche instead of sour cream  … I had contemplated herbed cream cheese … maybe next time 😉

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As always, gather all your ingredients together … salt & pepper, paprika, Worcestershire sauce, chicken stock, sliced mushroom, sliced onion & crème fraîche

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heat pan with oil and brown the chicken breast until golden … 1 piece chicken breast per person so as you can see, I used only 2 pieces as there’re only 2 of us dining (2 wee flllet is for our furbabies) 😉

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Transfer chicken breast to a plate, heat rest of oil in pan over medium heat and add garlic, onions & mushroom and cook until onion is soft … then add in the paprika and stir to mix well for a further 1 minute

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Add in the Worcestershire sauce and continue to simmer until liquid is reduced to half

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Pour in the chicken stock and simmer for a couple minutes more … look at the awesome red paprika color!

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Remove pan from heat and stir in the crème fraîche

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Return the chicken breasts to the pan, along with any juices and continue cooking in the pre-heated oven for further 30 minutes or until chicken breasts is cooked through

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Look at the rich red colour … so unlike the normal creamy look of a usual Chicken Stragonoff … simple yet tasty and I served up with a vegetable fried rice which I had omitted seasoning and left plain for it to soak up the scrumptious stroganoff sauce … (I forgot to garnish with chopped parsley which I did have some ready)!!

RECIPE

Ingredients:

                  2 tablespoons olive oil

            
2 – 4 (180g each) chicken breast, trimmed

            
1 medium brown onion, thinly sliced

            
1 garlic clove, crushed

            
200g cup mushrooms, sliced

            
2 teaspoons sweet/spicy paprika

            
2 tablespoons worcestershire sauce

            
1 cup chicken stock

            
1 cup light sour cream / crème fraîche

            Steamed white rice, to serve

finely chopped fresh parsley, to garnish (optional)

Methods :

  • Preheat oven to 180°C/160°C … heat half the oil in a pan over medium-high heat, add chicken and cook for 2 minutes each side or until light golden…transfer to a plate
  • Reduce heat to medium….heat remaining oil in pan….add onion, garlic and mushrooms and cook, stirring occasionally, for 5 minutes or until onion is softened then add paprika …cook, stirring, for further 1 minute
  • Add worcestershire sauce and simmer for 2 minutes or until liquid is reduced by half then add stock …simmer for 3 minutes … remove  panfrom heat then stir in sour cream and season with pepper
  • Return chicken (and any juice) to pan… transfer to oven and bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through
  • Serve up with steamed rice or vegetable fried rice and garnish with chopped parsley, if desired

Gratin of Cod with Wholegrain Mustard

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Served up with Brussels Sprouts stir-fried with some lardons … I luuurve this recipe as it is so easy and fast to whip up 😉

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Straight outta oven … top a little browned and bubbling and the fish underneathe flaky and tender 🙂

RECIPE

Ingredients :

4 cod steaks (approx 175g/6oz each) (I cut mine into 2 steaks only)

200g/7oz/1¾ cups grated Cheddar cheese

15ml/1 Tbsp wholegrain mustard

75ml/5 Tbsp double (heavy) cream

salt and ground black pepper

Methods :

  • Preheat the oven to 200ºC/400ºF/Gas Mark 6.
  • Check the fish for bones …butter the base and sides of an ovenproof dish then place the fish steaks skin side down in the dish and season
  • In a small bowl, mix the grated cheese and mustard together with enough cream to form a spreadable but thick paste
  • Make sure that the cheese and mustard are thoroughly blended to ensure an even taste … season lightly with salt and ground black pepper
  • Spread the cheese mixture thickly and evenly over each fish steak, using it all up
  • Bake in the preheated oven for 20 minutes
  • The top will be browned and bubbling and the fish underneath flaky and tender
  • Serve up immediately on warmed plates

Treasures Stuffed Roast Chicken

 

I had wanted to make this dish when I was away in Indy past couple months but couldn’t get the main ingredients which is Pacific Clams and dried scallops as the latter is what would give the gravy the wholesome flavour that this dish needs!  So now that I’m back home, I hastily made it as the mere thought of wanting to make it had me craving for it so bad ;-p

Our *filled-with-goodness* Roast Chicken dinner last night … simply yum-yum-yummeh 😉

In my “jet-lagged” haste, totally slipped my mind to take pics of ingredients I used and managed to just take a pic of the can which the Pacific Clams come in!

I should have de-boned the main body of the chicken but I didn’t and merely filled the bone-in cavity with the stuffing and it still works out well ….no ‘wahala’ as the Nigerians would say 😉

Perfectly stuffed with all the treasures ….now secure the opening …I did so with some toothpicks … and blanch the chick in Condiment B

The beautiful golden Bird straight out of the oven!

The Golden Bird slit opened to reveal all the treasures …. absolutely a *filled-with-goodness* birdie that is simply scrumptious and flavoursome 😉

RECIPE

Ingredients:

A

1 whole chicken (debone main body) 

10 dried scallops, soaked

15 cloves deep fried garlic

B

1 can pacific clams, drained & reserve liquid

6 dried Shitake mushrooms, soaked, drained & sliced and reserve liquid

30g white fungus, soaked

30g black fungus, soaked

Condiments:

A

2 Tbsp oyster sauce

4 tsp chicken stock granules

½ tsp sugar

½ tsp salt 

dark soya sauce, as needed

B

8 cups water

6 Tbsp light soya sauce

4 Tbsp Shaoxing wine

1 Tbsp red rose wine

Methods:

  • Pre-heat oven to 180ºC
  • Marinade deboned chicken with some salt and Shaoxing wine
  • Mix reserved liquid from pacific clams, mushrooms & dried scallops in a pot and braise dried scallops in it until soft
  • Drain and set scallops aside and divide liquid into 2 separate portions
  • Put a portion of the liquid in a small saucepan over medium flame, mix in condiment A and ingredients B, stir to mix and bring to a boil then add enough cornflour mixed with water to thicken the gravy .. this is the stuffing for the chicken … gravy & all
  • Carefully scoop the stuffing into the cavity of the chicken
  • Seal opening with a wooden skewer, toothpicks or needle …whichever is your preference
  • Bring condiment B to a slow boil and blanch chicken, remove and drain
  • Bake chicken in a heat-proof casserole dish in the pre-heated oven for 90 minutes
  • While chicken is baking, add some condiment seasoning to the other portion of the liquid set aside earlier and thicken with some cornflour mixed with water to get a nice gravy
  • Remove chicken from oven, slit the breast of the chicken down the middle of the bird to reveal all the  stuffed ‘treasures’ and pour prepared gravy all over the bird
  • Serve up on a platter surrounded with some stir-fried spinach (latter is optional)