Monday, April 28, 2014

Jjajangmyeon 자장면 (Korean Blackbean Noodles)

A rather plain looking noodle dish but do not be deceived by its look ^0^ Quite similar to the Chinese version 炸酱面, instead this Korean jjajangmyeon uses wholesome black soya bean paste Chunjang, simmered together with some vegetables and minced pork. Actually I prefer this taste compare to the usual Chinese 炸酱面, and the kids also enjoyed this noodle tremendously :)

Recipe source :
  • 250gm soba
  • 400gm minced pork, marinated with 1/2 tsp salt & 1 tsp cornflour
  • 1 cup daikon, cut into 1/2" cubes
  • 1 cup of zucchini, cut into ½" cubes
  • 1 cup of potato, peeled and cut into ½" cubes
  • 1 large onion, diced
  • 3 tbsp oil
  • ¼ cup and 1 tbsp black bean paste, approx. 100gm
  • 2.5 cups water
  • 2 tbsp tapioca powder mixed with 1/4 cup water & 1 tsp sugar
  • 1 teaspoon of sesame oil
  • ½ cup cucumber, cut into thin matchsticks for garnish

  1. Heat 1 tbsp oil in a deep pan. Add radish and stir fry for 1 minute.
  2. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. 
  3. Add in minced pork and fry till colour change.
  4. Clear a space in the center of the pan by pushing the ingredients to the edges. Add 2 tbsp of oil to the center of the pan, then add black bean paste and stir it for 1 minute. Then mix everything in the wok and keep stirring.
  5. Add  in 2.5 cups of water and bring to boil. Lower heat and simmer with the lid closed for about 10 minutes.
  6. Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
  7. Add the sesame oil and remove from the heat.
  8. Cook soba accordingly to package and serve with meat sauce.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

Friday, April 25, 2014

Goongjoong Ddukbokki (Rice Cake Stir-fry with Soy Sauce)

Ttoekbokki 辣炒年糕 is a popular Korean snack which is red and spicy. Not when I tried out this recipe, then I found out that this Goongjoong Ddukbokki had a longer history and was once a dish served in the royal court! You can read out more on the history of this dish in Wiki :D The Goongjoong Ddukbokki tasted sweet and savoury unlike the spicy version one which is definitely more kids friendly :D 

Cooked rice cake toss in soy sauce seasoning

Marinated beef slices

Loads of greens and mushrooms

Recipe source :
  • 450gm fresh rice cake
  • marinade for rice cake : 1 tbsp apple lemon soy sauce, 1 tbsp sesame oil
  • 200gm beef sirloin, slice thinly
  • marinade for beef : 4 tbsp apple lemon soy sauce, 1 tbsp rice wine, 1 tbsp sesame oil, 1 tbsp honey, 2 garlic (minced), 1/4 tsp black pepper
  • 40gm dried shitake mushroom, soaked and retained liquid
  • 120gm cabbage, thinly sliced
  • 1 small onion, sliced
  • 1 small carrot, sliced
  • 2 stalks spring onion, cut into sections
  • toasted sesame seeds for garnishing

  1. Bring a pot of water to boil. Add in rice cake and cook for 3 minutes until they are soft all the way through.
  2. Drain away water. While it's still hot, add in marinade and toss well. Set aside.
  3. Marinade beef for at least 30mins.
  4. Heat 2 tbsp oil in a non-stick frying pan. Add beef and sauté for 2 mins. Remove from heat and set aside.
  5. Using the same pan, add in onion and sauté till fragrant.
  6. Add in shitake mushroom and stir fry briefly.
  7. Add in cabbage and carrot and reserved mushroom liquid. Cover pan and simmer for 3 mins till vegetables have softened.
  8. Toss in beef and seasoned rice cake and mix evenly. Fry for 5 mins until rice cake are heated through. If you prefer wetter rice cake , add in more mushroom liquid and adjust taste accordingly by adding more apple lemon soy sauce.
  9. Remove from heat. Serve immediately. 

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Tuesday, April 22, 2014

    Kongguksu 콩국수 (Cold Soy Milk Noodle Soup)

    What a humid and hot weather! Feeling much better after slurping down a bowl of cooling bowl of noodle soup! It is fast and simple to make soy milk from scratch if you own a soy milk maker :D Fret not if you do not own one, just grab a packet of good unsweetened soy milk from the supermarket and you will be able to enjoy this light and refreshing cold soy milk noodle soup in minutes :D 

    • 100gm dried soybeans, soaked in cold water overnight
    • 12 whole almonds, toasted
    • 1 tbsp toasted sesame seeds
    • 270gm buckwheat soba
    • 1.5 tsp salt or to taste
    • shredded cucumber & cherry tomatoes for garnish

    1. Drain the soybeans you have soaked overnight and put them in a soybean milk maker  together with the almonds and sesame seeds and add in 4 cups water. Prepare accordingly to the instructions of your soybean milk maker.
    2. When the milk is ready, strained the pulp and add in salt to taste. Chill in fridge while preparing the noodles.
    3. Boil water in a large pot and add the noodles. Stir briefly and cook for a few minutes. Drain away hot water and rinse the noodles in cold water.
    4. Place noodle into individual serving bowl and ladle in adequate chilled soybean broth. Garnish with shredded cucumber and tomato and add in some ice cubes if desired.

    I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Saturday, April 19, 2014

    Dak Bulgogi (Korean BBQ Chicken)

    You should be familiar with this Bulgogi dish as is quite commonly found at the usual food court whereby it is served in a sizzling hot plate with some side dishes and a bowl of rice. For me I like to have it in the Korean way ie...wrap the grilled meat with fresh lettuce and pop the whole thing into the mouth! hahaha.....

    • 300gm skinless chicken breast, sliced thinly
    • 1 tbsp finely chopped spring onion
    • 1 tbsp toasted sesame seeds
    • 1 tsp sesame oil
    • dash of black pepper
    • 4 tbsp juice from grated Korean Pear
    • 1 tbsp rice wine
    • 1 tbsp mirin
    • 4 tbsp light soy sauce
    • 1.5 tbsp sugar
    • 1 tbsp minced garlic
    • 1 tbsp minced ginger

    1. Marinate chicken slices in seasoning A for at least 1 hour, or overnight in fridge.
    2. Heat 1 tsp sesame oil in pan.
    3. Drain meat from seasoning and pan fry over medium high heat till thoroughly cooked through.
    4. For spicy version, add in a tbsp of gochujang, korean chilli pepper paste.
    5. Toss in spring onion and sesame seeds and mix evenly before dishing up. Serve with fresh lettuce.

    I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Wednesday, April 16, 2014

    Orange & Soy Glazed Salmon with Light Sesame Noodles

    Oooo what an orangey looking dish! :D The noodle is parboiled followed by tossing in the sesame sauce, stir frying is not required which is really quick to whip up anytime! Top with a portion of pan fried salmon makes it a healthy and complete meal :D 

    Light Sesame Noodles
    Ingredient (4 servings)
    • 300gm dried pumpkin noodles
    • 1 bunch broccoli, cut into florets
    • 1 onion, thinly sliced
    • 1/4 cup creamy peanut butter
    • 3 tbsp light brown sugar
    • 2 tbsp rice vinegar
    • 2 tbsp low sodium soy sauce
    • 1 tbsp sesame oil
    • 2 cloves garlic, grated
    • 1/2 tsp dried chilli flakes
    • 1 red chilli, deseeded and thinly sliced
    • toasted sesame seeds for garnishing 

    1. In a large pot of boiling water, add in dried noodles. Loosen the noodle with a chopstick and cook for 1 min.
    2. Add in broccoli and onion and cook for another 3 mins until the broccoli is tender. Reserve 1/2 cup of the water, drain noodle and vegetables.
    3. Meanwhile in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic and chilli flakes. Add hot noodle and vegetables, toss to coat, thinning the sauce with a reserved noodle water if necessary. Garnish with sliced chilli and sesame seeds Serve immediately or at room temperature.

    Orange & Soy Glazed Salmon
    Ingredient (4 servings)
    • 4 x 100gm salmon fillet (seasoned lightly with black pepper & salt)
    • 200ml fresh orange juice
    • 3 tsp apple & lemon soy sauce
    • 1 tsp honey
    • 1 orange zest
    • 1 tsp sesame oil
    • 1 tbsp cornflour water for thickening

    1. Heat a non-stick pan and lightly grease with olive oil. Add in salmon fillet, skin side down and pan fried for 3 mins until lightly brown and crisp. Gently flip the fillet and pan fry for another 3 mins till all sides are golden brown. Remove salmon and set aside.
    2. Drain off excess oil from the pan, add in orange juice, soy sauce, honey, zest and bring to boil. Stir in sesame oil and cornflour water to thicken the mixture.
    3. Return salmon into the pan and coat evenly with the orange sauce and simmer for 1 min. 
    4. Turn off heat. Place salmon on serving plate and ladle in the orange sauce over. Serve along with light sesame pumpkin noodles at the side.

    I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy KidsMich of Piece of Cake and Joyce of Kitchen Flavours

    Saturday, April 12, 2014

    Non-Spicy Korean Fried Chicken

    The Spicy Korean Fried Chicken  was too spicy for my kids to handle, therefore I've done another version which is coated with sweet sauce! This is equally finger-licking good and irresistible too ^0^ Too much deep fried food in a row, so I served the fried chicken along with pumpkin mixed grain rice  ball and simple cucumber salad at the side :D

    봉 bong – drumlettes coated in cornflour

    Skinless drumlettes after twice fried in oil

    Straining the sweet sauce

    Recipe source :
    • 1 kg chicken drumlettes, skin removed
    • 2 tbsp mirin
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1 tsp grated ginger
    • 1/2 cup corn flour
    • 5 tbsp apple lemon soy sauce
    • 1 tbsp oyster sauce
    • 4 tbsp sugar
    • 1/3 cup coarsely grated daikon radish
    • 1/2 small onion, chopped
    • 4 cloves garlic, chopped
    • 2.5 tsp cornflour
    • 1/2 cup water

    1. In a large bowl, toss chicken pieces with miring, salt, pepper and ginger. Chill for 30 mins.
    2. Combine all the sauce ingredients in a small pot. Bring to boil. Reduce heat to low and simmer for 20mins.
    3. Strain the mixture. Reheat slightly when ready to use.
    4. Heat some oil in a small pot. Toss the chicken pieces in a plastic bag with cornflour to coat evenly. Shake off excess flour from the chicken. Drop chicken pieces (in batches) in the hot oil and fry for 3-4 mins until slightly golden. 
    5. When last batches are fried, drop 1st batch in the hot oil again for second frying, about 3 mins until nicely golden brown. Repeat with the remaining batches.
    6. Brush warm sauce over hot chicken and serve immediately.

    I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Friday, April 11, 2014

    Yangnyeom Chicken 양념 치킨 (Spicy Korean Fried Chicken)

    There are several restaurants in Singapore selling Korean Fried Chicken but too bad I've yet to patronise any of those! After cooking this Korean Fried Chicken, now I know why nobody can resist this tantalising  dish. The double fried drumlets coated with the spicy and sweet sauce is so smacking good! Once started with one you will go on and on till the plate is emptied >.^

    Spicy & sweet sauce

     Twice fried chicken drumlets

     Coating the drumlets evenly with the spicy sauce

    Garnish with nuts & sesame seeds 

    • 1 kg chicken drumlets, skin removed
    • 1 tbsp rice wine
    • 1 tsp grated fresh ginger
    • salt & pepper to taste
    • 3/4 cup cornflour for coating
    • 2 tbsp toasted chopped walnuts and sesame seeds for garnish
    Sauce : 
    • 1 small onion, chopped
    • 2 cloves garlic
    • thumb-sized ginger
    • 4 tbsp korean chilli paste
    • 2 tbsp light soy sauce
    • 3 tbsp tomato ketchup
    • 2 tbsp rice wine
    • 3 tbsp sugar
    • 2 tbsp strawberry preserve (I've used kumquat jam)
    • 2 tsp rice vinegar
    • 2 tbsp corn syrup

    1. Marinate chicken pieces with rice wine, ginger, salt & pepper. Set aside.
    2. In a small blender, puree onion, garlic and ginger till smooth.
    3. In a saucepan, combine the onion puree and the rest of the sauce ingredients, mix well. Bring to boil, reduce heat to low and simmer for 5 mins until it thickens slightly. Set aside.
    4. Place the chicken in a ziplock bag and add the flour. Seal and toss to coat the chicken thoroughly.
    5. Heat some oil in a medium pot until hot. Drop in chicken, in batches, fry for 5 mins until lightly golden. Remove and place on paper towel.
    6. When all the chicken pieces are fried, go back to the first batch and fry for the second time, about 3 mins until nicely golden brown. Drain well on paper towel.
    7. Put fried chicken pieces in the pot of sauce and toss well to coat evenly. Transfer chicken to a serving plate and sprinkle chopped nuts and sesame seeds over. 

    I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Thursday, April 10, 2014

    Kimchi Jigae 김치 찌개 (Kimchi Stew)

    Jigae means stew in Korean,  is really a hearty and satisfying one pot dish if you adore spicy food! No need other side dishes, just a big bowl of rice is enough ^0^


    Recipe source : (with modifications)
    • 150gm boneless, skinless chicken thigh meat, sliced thinly
    • 3 cloves garlic, grated
    • thumb-sized ginger, grated
    • 2 tbsp apple lemon soy sauce
    • 100 gm onion, thinly sliced
    • 200gm kimchi, roughly chopped
    • 1/2 cup kimchi juice
    • 1.5 cup water
    • 2 tsp gochujang, korean chilli paste
    • 2 tsp doengjang, korean bean paste
    • 1.5 tbsp gochugaru, korean chilli flake
    • 250gm silken tofu, sliced 
    • spring onion, sesame seeds for garnish
    • 1 tbsp unsalted butter

    1. Marinate chicken with garlic, ginger and soy sauce.
    2. Heat 1 tbsp oil in a medium pot until hot. Add in chicken and fry for 2 mins.
    3. Add in onions and kimchi and sauté till mixture is very fragrant.
    4. Add in kimchi juice, water, gochujang and doengjang, stir and bring to boil. Add in gochugaru.
    5. Add in tofu and turn down heat and simmer for 15 mins until chicken and kimchi are tender.
    6. Add in spring onion, sesame seeds and butter and give a quick stir. Serve immediately along with a bowl of rice.

    I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

    Tuesday, April 8, 2014

    Quick Calamari with Garlic Mayo

    'Nigella Express' by Nigella Lawson is one of my favourite recipe book of all! Most recipes featured inside are all quick to whip up yet not comprising the taste. Like this Quick Calamari....instead of using fresh squid which requires cleaning and removing the slimy membrane, frozen sliced squid was used instead! How convenient isn't it? For the batter, instead of normal plain flour, semolina is used and it really gives a crunchy crust. 

    Recipe source : 'Nigella Express' by Nigella Lawson
    • 1 pack 400gm, thawed sliced squid
    • 1/4 cup semolina
    • 2 tbsp cornflour
    • 1/2 tsp salt
    • 1 tsp paprika
    • 1 clove garlic, grated
    • 1/2 cup mayonnaise
    • lemon wedges

    1. Heat some oil in a small saucepan till hot.
    2. Put the semolina, flour, salt and paprika in a zip log bag.
    3. Add the calamari rings and then toss to coat.
    4. When oil is hot enough, fry the calamari in batch till golden and crisp. Drain on kitchen papers.
    5. Mix the grated garlic with mayonnaise and serve immediately with the fried calamari with spitz of lemon juice.

    I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy KidsMich of Piece of Cake and Joyce of Kitchen Flavours.

    Cook-Your-Books #11 hosted by Kitchen Flavours

    Monday, April 7, 2014

    Cloudy Lemonade

    The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin and have a sweeter, less acidic than the common lemons. The whole fruit is being blended till fine with some soda water, thereafter sieved to get the juice. The lemonade tasted less tart and more sweeter! Very refreshing for cooling down the body!

    Recipe source : 'Nigella Express' by Nigella Lawson

    • 4 cups chilled soda water
    • 2 whole meyer lemons, cut into chunks
    • 1/4 cup fine sugar, or to taste

    1. Put the water, lemons and sugar into a blender in two batches, and blitz until the lemon is pureed.
    2. Sieve the lemonade into a pitcher, pressing down into the sieve, and then pour into  tumblers filled with ice.

    I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy KidsMich of Piece of Cake and Joyce of Kitchen Flavours

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