Archive for June 7th, 2008


Mixed Rice – BiBimBap

June 7, 2008

Been very much into Korean Cuisine recently, bought a couple of Korean condiments and was pretty determined to make good use of them 😛 Let’s take a look at one of them…. yes, the hot pepper paste, commonly used in whipping up Korean cuisine.

For today’s lunch, i decided to whip up the famous and popular BiBimBap (^.^V) Both Ling and Fei made this previously and finally it is my turn to try it out! 😀

BiBimBap literally means mixed or stirred rice, it is actually a bowl of white rice, topped with vegetables, meat, egg and hot pepper paste. All these ingredients are mixed together before eating. One can choose to add any kind of vegetables according to their liking, be it cucumber, zucchini, radish, spinach, carrots, mushrooms, sprouts…. etc. They are normally sautéed and seasoned before being plated into BiBimBap.

I decided to make a vegetarian version of this, with simple ingredients like Enoki mushrooms, carrots, sweet corn, cucumber and egg. I actually love the stone pot version of BiBimBap, known as Dolsot BiBimBap. Rice at the based on the stone pot will be lightly burnt and crispy. *drool* and when mixed together with the other ingredients it brings about a wonderful experience with those crispy bits! With no stone pot at home, the closest i could find was a claypot! 😛

This is really one of the Super, duper, easy and fast meals! Traditionally, the vegetables are to be sautéed, but I simply just steamed the mushrooms and sweet corn, fried an egg, arrange them in the claypot, heat the claypot up, mix in hot pepper paste and TADA! Dolsot BiBimBap. 😛

For more traditional recipes, do drop by <Maangchi> and <Kevin> ! They have wonderful recipes to share. 🙂

– .: Amanda :.


Granny Boyd’s Biscuits

June 7, 2008

While waiting for Nigella’s Sweet and Salty Peanut Biscuits to bake in the oven, i flipped through her book and spotted this!


The recipe for these biscuits was given to me, at mu insistent request, by my editor, Eugenie Boyd. I don’t think there is a more chic accompaniment to a tub of good vanilla ice cream: they’re sturdy – in shape and form like Bendick’s Bittermints – dark, smoky and melting.

– Nigella Lawson

Nigella’s comments on this recipe convinced me to try it out! 😛 and i am really glad that i did!


300g Self-Raising Flour
30g Cocoa Powder
250g Unsalted Butter (room temperature)
125g Caster Sugar


  1. Preheat the oven to 170 degrees C.
  2. Sieve Flour and Cocoa Powder and set it aside.
  3. Cream butter and sugar till light and pale in color.
  4. Mix in flour mixture, it might look like it needs liquid, but keep working the ingredients in and it will form a dough.
  5. Roll into walnut-sized balls and arrange these on the baking sheets.
  6. Flatten these balls with the back of the fork.
  7. Bake for 5mins at 170 degrees C and then turn the temperature down to 150 degrees C for a further 10-15mins.
  8. The biscuits should feel firm on top although not hard. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.

Another wonderful recipe added to my keepers list! (^^,) I love how simple it is to make these~ ❤ Check out the ingredients called for! No Eggs! the texture of the cookies was really great as well! it has the texture of melting moments and best of all…. chocolate! 😀

– .: Baker Lee :.


Sweet and Salty Peanut Biscuits

June 7, 2008

Decided to spend my Saturday at home, as it has been a week since i last spend time in the kitchen! *sigh* GOSH! i’m desperate to hang out in the kitchen! Draw out Nigella Lawson’s How to be a domestic goddess, flipped and landed on this recipe. O.O sweet and salty…. erm…. i seriously wonder how it tasted like! Best of all, i do have a packet of salted peanuts to play with *wink* so here it is! the 1st recipe of the week! 😀

Ingredients: (Makes about 30)

75g Light Muscovado Sugar, plus more for dipping
100g Unsalted Butter
50g Vegetable Shortening
1 Large Egg
1 teaspoon Vanilla Extract
175g Self-Raising Flour
125g Salted Peanuts


  1. Preheat the oven to 190 degree C.
  2. Mix together sugar, butter, shortening, egg and vanilla. Just beat it together, to combine.
  3. Stir in Flour and then the peanuts.
  4. Drop the dough in rounded teaspoons on baking sheets.
  5. Oil the bottom of a glass , dip it on some light muscovado sugar and press gently on the biscuits to flatten them.
  6. Bake for 8-10mins, Remove from oven and cool on wire rack before storing in air tight container.

Well, i was pretty much greedy! =X instead of teaspoon amount of the dough, i dropped tablespoon amount, resulting in huge cookies! *cover mouth* Taste wise, they tasted pretty much salty than sweet and salty. i personally felt was that these didn’t really work for me. =/

– .: Baker Lee :.