Friday, May 28, 2021

Homemade Yellow Egg Noodles

“Give a man a fish and you feed him for a day. Teach him how to fish and you feed him for a lifetime” is a quote from the Chinese philosopher Lao Tzu
So friend taught me how to make noodles and I can have noodles for a lifetime 😇 Thanks Angie Tee for all the tips you shared with me and here is the video link from her You Tube channel.
knead, fold and rest 30mins x2

don't worry if it's crusty at first,do not add water, after kneading and resting ,it should be smooth and not sticky
Danish whisk is an important tool
in my kitchen, helps keep my hand clean while mixing the egg mixture to the flour
making dough is very therapeutic
Dough ingredients

Click here to see how it is done. Enjoy!

Wednesday, May 26, 2021

Hainanese Chicken Rice

Homecooked Chicken Rice Hainanese style. Food rationing so each a leg only 😅 Deboned  for the Meat Eater 🤔. Anyway, rice was cooked the Hainanese style plus the chilli sauce and ginger onion sauce. I made a pickled cucumber coz the Japanese cucumbers are starting to have wrinkles on them 🤣
have to deboned the chicken leg for the hubby, he is very pampered 🤔

the chilli sauce and the ginger onion sauce are the best part of this
chicken rice

Recipe for this Hainanese Chicken Rice. 
Click here 

Tuesday, May 25, 2021

Homecooked Kimchi Ottogi Ramen Sari Noodle Soup

Today we had this homecooked Kimchi Ottogi Ramen Sari Soup . I cooked the Kimchi broth with my homemade kimchi ( aged kimchi is best for soup), gochujang paste,fish sauce and sesame oil .Threw in whatever leftovers from previous cooking - the Korean luncheon meat, Korean King Oyster Mushrooms and Homegrown Water Spinach (3rd harvest) and an egg is must. Bought the plain Ottogi Ramen Sari online a month ago. SOP the whole box, thus now only can feast on them 😁

an egg is a must have in Ramen noodle soup and not overcooked

the ramen takes about 3 mins to cook
I like it springy yet soft
 a brick of uncooked ramen weighs 110gm
ingredients that I used to cook this kimchi ramensari noodle soup
homegrown water spinach...just enough for my noodle soup 😜

Soup Base
Chicken Broth
Aged Kimchi
Gochujang paste
Fish sauce
Roasted sesame oil
Chilli flakes *optional
Salt to taste
Ottogi Ramen Sari
Adds on
Korean Luncheon Meat
Water Spinach
Korean King Oyster Mushrooms
Roasted Seasoned Seaweed 
Roasted Sesame seeds

Monday, May 24, 2021

Homecooked Shihlin Street Snack Oyster Mee Sua

Breakfast this morning is truly awesome. I managed to replicate the Shihlin Oyster Mee Sua....85%there...I have some Frozen Korean Oysters bought from Midori in the chest freezer. Still so fresh. Cravings fixed. An awesomely great breakfast from home. Homegrown Sawtooth coriander garnishing makes it even tastier and not to forget that homemade XO sauce 😋. The black vinegar I used in the chicken broth is the Orchid brand..not bad. 

sawtooth coriander and XO sauce as garnishing
I managed to replicate the taste to 85%
not bad


Soup base
Chicken broth
black soy sauce
Black vinegar
Corn starch thickening
Salt to taste

Egg omelette - cut into fine strips
Sawtooth coriander- chopped
Korean Oysters -marinate with cooking wine
XO sauce


Saturday, May 22, 2021

English Muffins

Tonight dinner was late...but worth waiting for. We didn't want to have rice for dinner so I suggested that we have English Muffin Sandwiches instead. Recipe was taken from WithApron You Tube channel. The best I have made thus far.  Dough recipe and method are good. Well shaped English Muffins for once. Consider it easy to make and fiesnt need an oven just cook over the stove in a non stick pan.  The recipe is a keeper for sure. I whipped up a Japanese Potato Salad to go with it. Fried chicken nuggets for my Meat Eater hubby. And kept a few English Muffins for our breakfast tomorrow.

English Muffins  Sandwiched with Japanese Potato Salad and Fried Chicken yumm!

added Thousand Island sauce too
love the crumbs...soft
to cut open ,use a fork and poke
 around the side of the muffin
perfect muffin shape😁
one recipe can make 6 muffins

Dough Recipe taken from WithApron You Tuber

300gm bread flour
5 gm instant yeast
5gm sugar
5gm salt
1 whole egg -55gm
150ml fresh milk
15 gm unsalted butter

For the method refer to the video 

Wednesday, May 19, 2021

Bibimbap -Korean Rice Bowl

Bibimbap – The term 'Bibim' means mixing the rice. Bap means rice. The Koreans are creative and smart to transform the humble rice bowl into a recipe that’s revered all around the world! With a kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and the signature fried egg, the thing that really seals the deal is the bright red, spicy Bibimbap Sauce .

Bibimbap Sauce is a sauce used in bibimbap before you mix everything. While each bibimbap ingredient plays a part in giving bibimbap flavor, I think the most important flavor note comes from the sauce. Commonly bibimbap sauce is made with spicy gochujang (Korean chili paste). it all up into one big delicious mess. 

For me, I don't have a standard Bibimbap recipe where the veggies are concerned. I used whatever greens I have. But the most important ingredient that is a must have is the eggs , kimchi and the sauce. Today's version is the jammy egg where the egg yolk is soft, creamy and jammy in texture. There are many methods on how to make a perfect jammy egg on the internet and I have tried a few. I am still trying to get the perfect texture that I like for my Bibimbap and noodles. I have a photo right at the bottom of the page screenshot from Instagramer @cooksillustrated on how to make a perfect Jammy Egg. 

attractive and colorful bibimbap

I have sauteed leeks and carrots, cucumber, sausages supposed to look like octopus, kimchi, jammy eggs on top of rice
beautiful jammy egg, I still need to perfect it to the texture I like
after mixing in the sauce, this humble bowl of rice and sautéed veggies is transformed into a bowl of delicious. Bursting with flavours..the kind of rice that I can eat every day.

Korean Bibimbap Sauce Recipe
4 tbsp gochujang 
2 tbsp toasted sesame oil
2 tbsp brown sugar
1tbsp soy sauce
1tbsp water
2tsps rice vinegar
2tsps minced garlic
1tbsp toasted sesame seeds mix all the above ingredients together till well combined.

Monday, May 17, 2021

'Yong Tau Foo' Style - Stuffed Tofu & Assorted Veggies

Stuffed tofu  and assorted veggies are one of our family favourite dish. Normally beside tofu , okra, red or green chillies, Bittergourd, brinjals and Shiitake mushrooms are used to make up this 'Yong Tau Foo' dish. Minced pork with dried shrimps are used for the fillings, seasoned with garlic,pepper and sesame oil and corn flour. For me, I would deep fried all the stuffings, then make a savoury sauce for the fried stuffed tofu and assorted veggies.  To make the sauce, I used Korean Doenjang, chopped chilli, preserved black beans,garlic and a thickening of corn starch and water. 
I used soft silky tofu,which I find challenging as it can break apart during deep frying. Have to handle with care.

I am proud to say I did a great job on them, the fillings didn't fall out and tofu in good shape too after deep frying them
and the meat fillings didn't fall out of the green chillies too
the trick is to sprinkle corn flour before applying the fillings
for the tofu, dig out some tofu from the center part and sprinkle corn flour before filling up with the meat fillings
same applies to the shiitake
I used whatever veggies that is available in the fridge drawer. 

Vegetable of your choice
1 slab of soft silky tofu - cut into 4 pieces

To make the meat fillings:
Add chopped garlic, dried shrimps, white pepper,sesame oil and corn flour to the minced pork. Mix them together and keep stirring with a pair of chopsticks till the meat turns sticky Leave it to rest for 10 mins. It is ready for use.

Ingredients for the sauce:
2 tbsp Korean Doenjang
1tbsp Preserved Black beans
2 Red chilli - chopped
3 cloves Garlic chopped
2 tbsp Vegetable oil
1 cupWater
Thickening - 1 tbsp corn flour + 2 tbsp water

Saturday, May 15, 2021

Roast Wings Asian Flavour

Too lazy to stand over the stove fire to fry these wings so dumped them into the oven and let it do the work. Healthy version. Marinate the wings for at least 3 hours or overnight for better taste with turmeric powder, turmeric leaves (cut into shreds) ,kaffir lime leaves ( cut into shreds) chilli flakes, chopped shallots , coconut milk and salt. Place them on a BBQ rack with a tray underneath to collect drippings. Roast for 40 mins, basting them with the marinade till golden brown and cooked. It's truly fingers-licking good. One dish meal on a lazy Saturday night.
the aromatics after roasting...smells so good
basting every now and then will give it the rich golden color

I normally lined the tray with aluminium foil for easy cleaning
I like to place the wings on BBQ rack bought from Daiso are reusable and help to crisps up the wings  and keep the meat juicy
the marinade ingredients are
Turmeric powder, turmeric leaves and kaffir lime leaves ( cut into shreds) coconut milk, chopped shallots, Chilli flakes and salt.


Friday, May 14, 2021

Mango Sticky Rice

Mango sticky rice is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk. Now it's Mango season and we managed to get some during our last trip to the grocer.

We are lucky to get some from our regular shop . Finally we had our craving fixed. We are glutinous rice fans. What more had it with coconut milk and sweet mango. It's heavenly dessert on a serious note.

a favourite dessert among Asians

Sticky Rice With Mango

recipe for 4 persons

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred unsweetened coconut milk
1/4 teaspoon salt
2 large mangoes, peeled, pitted, and slice

Method:In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.

Drain well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with salt, stirring until  salt  dissolved and  remove from heat. Keep mixture warm.
Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk ,stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce .Divide mango slices among plates.

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