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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! 🍴🍷

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

Chicken, Shrimps & Squid Paella

Haven’t been posting for quite a while as I’ve been away from homebase … got home 2 days ago and last night, although knackered from jet-lag, I still managed to dish out this simple yet absolutely awesomely tasty meal 😉

There are so many recipes variations for Paella Valencia or similarly Valencian Arroz al Horno (Oven Baked Rice) that I kinda adapt it to our preference in terms of ingredients, i.e. I used main ingredients that we love …I have both the earthern/ceramic Paella pan and the regular saucepan type and here, I’m using the latter

Look almost way too beautiful to dig in 😉

Don’t you just love the awesome colour of the rice!! The wonders of saffron ….I added a dash of turmeric powder, too to further enhance the colour …. and the nice red paprika added to the richness of this awesome colour too 🙂 I omitted the red bell pepper because I personally don’t like bell peppers!

The meal served up … it was heavenly even if I may say so and yes, Hubby Dearest enjoyed it lots, too …the dash of extra hot chilly I added along with the other spices certainly rounded off the perfectness of this simple meal for us 🙂

RECIPE

Ingredients:

6 chicken thighs (about 1 1/2 pounds), skinned

            1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

3/4 teaspoon salt, divided

            1/4 teaspoon freshly ground black pepper

            2 teaspoons vegetable oil

           2 Chorizo

            1 cup chopped onion

            1/2 cup chopped red bell pepper, optional

            1 1/2 cups uncooked Valencia rice

            1/2 cup diced plum tomato

            1 teaspoon sweet paprika

            1/4 teaspoon saffron threads, crushed

            1 garlic clove, minced

            3 cups fat-free, less-sodium chicken broth

            3/4 pound large shrimp, peeled and deveined

            1 cup (1-inch) diagonally cut asparagus

                        1/2 cup frozen green peas, thawed

Methods:

  • Preheat oven to 400°
  • Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper … I used 4 whole chicken legs, chopped into 2 pieces each leg = drumstick & thigh and I added squid.
  • Heat the oil in a large nonstick skillet or a Paella pan over medium-high heat and brown chicken pieces 3 minutes on each side or until lightly browned … remove chicken from pan, cover and keep warm
  • Remove casings from chorizo … slice or chop it up and  add sausage to pan … cook 1 minute, stirring
  • Add onion and bell pepper (if using) and cook 7 minutes, stirring constantly
  • Add rice, tomato, paprika, saffron, and garlic and cook a further minute, stirring constantly
  • Return chicken to pan then add broth and 1/4 teaspoon salt; bring to a boil
  • Cover pan and bake in pre-heated oven for 10 minutes
  • Add in shrimps, asparagus and peas then cover and bake an additional 5 minutes or until shrimp are done

Yam Cake

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I’m in Indianapolis at my God-daughter’s and decided to made her some ‘comfort food’ … Yam Cake aka Woo Tau Ko aka Or Koay …. I am very pleased with how successful it turned out even though a couple ingredients were missing 😉

Couldn’t have turned out better … just the right firmness and sliced perfectly!  This is known as Wu Tau Ko (Cantonese) aka Or Koay (Hokkien) aka Yam Cake

Didn’t have any proper tray to steam it in so made do with the only available spring-form cake tin …it was perfect as then the yam cake did not stick to the tin and could be easily lifted out of the tin after slicing 😉  I didn’t garnish it with the fried dried shrimps + Chinese sausages (I added the latter) but instead added it all into the Yam Cake and steam … I simply garnish it with crispy fried shallots, diced spring onions (scallion) and chopped chillies

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This is MY comfort food … now and again I’d crave for this so just as well that I can make this at home … seen here served with a fresh salad of letuce, tomatoes & Lebanese cucumber + appropriate chilli & sweet (bean) sauce

RECIPE

Ingredients : (A)

250g yam, diced

1 cup water

(B) Mix together and sieved

125g rice flour

20g tapioca flour

1 cup water

1/4 tsp alkaline water

Seasoning

1 tbsp Maggi chicken stock granules

Salt to taste

Dash of pepper

1/4 tsp sugar

For garnishing

50g dried prawns, soaked and chopped coarsely

4 shallots, sliced

2 stalks spring onions, chopped

2 sprigs Chinese parsley and

 red chillies

Method :

  • Heat 4 tbsp oil and sauté shallots till crisp … remove and leave the oil in the wok… add dried prawns and sauté till fragrant Remove and set aside for garnishing
  • Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well … mix in water and bring to a boil
  • Add in (B) and seasoning and cook till batter is fairly thick then pour thick batter into a well-greased 25cm round tray
  • Steam till yam cake is set and cooked through then leave aside to cool, then garnish and cut into diamond shapes
  • Serve with chilli sauce

Sonny Boy’s Siew Yoke (Roast Pork Belly with Crackling)

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My son who is still in University had pieces of pork belly and wanted to make the Chinese style Roast Pork Belly (with Crackling) called “Siew Yoke” so he SMSed me and I guided him via SMS on how to make it and here it is ……not unsimilar to the Roast Pork Crackling Joint I’d made and posted earlier …just different parts of pork used ….pork belly is more juicy and softer whereas a leg/shoulder joint although juicy is more like a piece of roast ……the other joint which we love and also with crackling is the Pork Knuckle 😉

Here, my son used Pork Belly to make the Chinese Siew Yoke/Roast Pork (with Crackling) ... marinated with Chinese 5-spice powder after the pieces of Pork Belly had been cleaned and boiled in water for 30 minutes

The skin of the pork belly was scored and marinated with salt ... it is the salt that will help make the skin crackle ...

The pork belly roasting away ....and skin is crackling up nicely .... note : skin of fresh pork crackles better versus a frozen joint

The roast is ready 🙂

Son must be in a hurry ... instead of slicing up the roast pork belly into nice small pieces to serve up, he just chopped it up in chunks to take this pic to show me the result of his culinary skills 😉

Curry Chicken Laksa à la Judie

I asked hubby if he fancies Curry Chicken with rice or Curry Chicken Laksa (noodles) and he opted for the latter so this is something I whisked up at the spur of the moment the “cheat” way because I was too lazy to prepare my own curry paste and used a ‘Malaysian’ curry powder instead but added my own additional spices ingredients 😉

The curry chicken simmering away … I added aubergine …because I happened to have it and because I can 😉

Simmer until the chicken is tender … then season to taste …I used Thai fish sauce + a dash of sugar 🙂

My dearest friend made me this Sambal Chilli Paste and I served my Curry Chicken Laksa with it and the fragrance of the sambal & heat of it is superbly amazing!

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.
There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles.
In this instant, I’m making Curry Laksa ….the main ingredients for most versions of curry laksa includes bean curd puffs, fish sticks, shrimp and cockles whilst some vendors may sell chicken laksa which is what I’m making here, served up with a spoonful of Sambal Chilli Paste and I added aubergine & french beans to make it a wholesome meal + mint leaves 😉
In the far-east (Malaysia & Singapore mainly), people eat Curry Laksa for breakfast, lunch, dinner and even supper!!

RECIPE

Ingredients:

Noodles of your choice (I used spaghetti)

4 Chicken legs (or use 1 whole chicken & chop into 8 pieces)

100g long (snake) beans or French beans

2 aubergine, cut into batons (optional)

a bunch of mint leaves

2 pints of chicken stock

200ml coconut cream/milk

2 – 4 Tbsp Chicken curry powder

1 Tbsp chilli powder (optional)

1 star anise

2 cloves

a 1″ piece of cinnamon

4 green cardomom

Thai fish sauce, to taste

1 tsp sugar

2 Tbsp oil

Ground Spices:

6 – 8 shallots

1″ piece ginger

1″ piece galangal 

½” piece turmeric (or ¼ turmeric powder)

Methods:

  • Ground all the spices together into a paste
  • Marinate the chicken pieces with the curry powder
  • Steam or blanch the long (snake)/french beans
  • Heat up a Dutch Oven or heavy based pot with the oil
  • Tip in the ground spices + all the dry spices and fry until fragrant
  • Add in the marinated chicken and fry for 3 minutes
  • Pour in the chicken stock, bring it to boil then reduce heat and allow to simmer, covered, for 15 minutes
  • Add the aubergine (if using) and the coconut cream and continue to simmer on low heat, covered, until chicken is tender
  • Season with the Thai fish sauce & sugar, to taste
  • Apportion the noodles into individual serving bowls, ladle over the curry chicken soup + some aubergine
  • Top it with the beans, mint leaves + a spoonful of the sambal chilli paste & serve piping hot

Crispy Fish with Tabbouleh

Pan fried crispy fish fillet (seasoned with just some salt & pepper) served atop a bed of Tabbouleh ...another very healthy meal 😉