Archive for the ‘Cooking’ Category

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Steamed Glutinous Rice

August 9, 2008

Ingredients:

1 tbsp chopped garlic
3-4 small shallots (sliced)
50g dried shrimps (washed)
250g Glutinous Rice (soaked overnight)
5 pcs preserved Chinese mushrooms (washed and soak overnight to soften, discard stems and sliced)
1 chinese/taiwan sausage (sliced)
50g meat of your choice (i used cubed pork belly)
1/2 cup water (i used the water which i soaked the mushrooms with)

Seasonings:
1 tbsp Dark Soya sauce
1 tbsp Oyster Sauce
1/2 tbsp Dark Sweet Sauce
1 tbsp Sesame oil
1/2 tbsp Chinese Rice Wine
1 tbsp chinese cooking wine

Garnishes:
Toasted peanuts, spring onions (chopped), red chili (sliced)

Steps:

  1. Wash and drained the soaked glutinous rice.
  2. Heat up a wok, add in oil, followed by garlic and shallots. Fry for about 2minutes till fragrant.
  3. Add in dried shrimps, fry for another 3minutes till nicely golden brown.
  4. Add in th meat, sausage and mushroom.
  5. Add in Seasoning, followed by rice. Mix.
  6. lastly, add in water, Mix and remove wok from the flame.
  7. Scoop rice mix into a dish for steaming.
  8. Steam over high heat for 20-30 mins, depending on how u prefer your rice, (soft or chewy)
  9. Garnish and serve.

Verdict?
I always believe when it comes to cooking, it is more of a personal preference. one may prefer to have more or less of a certain ingredient in a particular dish, one may opt to be more creative by introducing additional ingredients. =X and it is even more true when it comes to seasoning, there is no definite “perfect” seasoning as it is all up to your taste buds and preferences, more salt? less salt?

This recipe, is whipped up all according to how i prefer my steamed glutinous rice to taste like. So feel free to play around and whipped up your own version of steamed rice *wink* that’s the fun of cooking!

This should serve 4-6 *laugh* but it all depends on the portion size and the crowd u are serving to, (adults, children, big eater, small eater) 😛 In my place, it serves 3, Dad helped himself to 3 serving, mum 2 and me with 1. How does it tasted like? well… My family loved it! We munched up everything *gasp*

– .: Amanda :.

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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 :.

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Soybean side dish – Kong Jang

May 22, 2008

Korean meals are usually shared family-style, with many small plates of side dishes such as kimchi, namul (Seasoned vegetables) and sauces. All arranged and placed in the center of the dining table alongside with the main dishes for everyone to help themselves.


Recently i have been actively scouting for Korean cuisine recipes, especially side dishes! Best pal Aishi commented : ” Seems like we will be cooking Korean for some time” LOL, yes, there is so much i just wanna try out! Was surfing and chatting with her, when i spotted this site, really cool! <<Recipe>> for this yummy side dish taken from <Cooking Korean Food with Maangchi> 😀 With visual representations, all seems easy and simple!

Verdict?
Reduced the soy sauce and sugar amount to 1/3 cup each. Left out the 2 cloves of garlic, it just slip off my mind though i have them ready. This is my 1st time tasting this side dish, never had anything close to this before. Wasn’t really sure what to expect at 1st, is it suppose to be soft or chewy? *ponder*

Mine gives the honey-glazed + salty taste with a chewy texture. I love the addition of sesame seeds, gives this side dish an extra bite and makes u crave for it more! YUM! My mum enjoyed this dish and she even suggested doing the black soybean version ! Thanks Maangchi for this! 😛

– .: Cook Lee :.

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Sautéed seaweed strands – Miyeok Joolgi

May 20, 2008

I noticed that Korean seasonings are simple – garlic, sesame oil, soy sauce. Vegetables are blanched and lightly seasoned with sesame oil or seeds. Bought some wakame strands some time back, have yet to cook them! They have been lying in my freezer for close to 6mths! >.< Since i’m going Korean cuisine this week, i decided that it is the best time to put them into good use. *wink*

Ingredients:

100g Wakame Strands (preserved in salt)
1 Clove Garlic
1 Tablespoon Rice Vinegar
1/2 Tablespoon Sugar
2 Tsp Mirin
1 Tsp Soy Sauce

Toasted Sesame seeds for garnish

Steps:

  1. Soak the salted wakame strands in hot water for about 10 minutes, rinse and drain the water. Wash in two more changes of clean water.
  2. Heat a little oil in a frying pan, then sautéed the strands with the crushed garlic over medium heat for about 5-10 minutes.
  3. Add in rice vinegar, sugar, mirin, soy sauce, Mix and stir through.
  4. Mix in toasted sesame seeds, allow to cool completely before storing in an airtight container in the fridge.

Verdict?
This is just a simple side to chew on, nothing really special. Chewy and crunchy in texture and with the seasonings, gives a salty, vinegar-y and garlic-y flavour.

– .: Cook Lee :.

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Kimchi Pancake – Kimchijeon

May 19, 2008

Buddy Ling is now in Korea! Learning and enjoying Korea! 😀 on an exchange programme organized by the university. (^^,) Since i cant be there to enjoy the goodies she is feasting on, i decided to whip some up myself! *flex* Borrowed a couple of Korean cuisine cookbooks for referencing, and decided to start off with something simple and easy~ 😀

Kimchi is a kind of fermented vegetable condiment, served with every Korean meal. And Kimchi pancake is one of the most popular way to eat kimchi. Both quick and easy to whip up.

Ingredients:

100g Korean Kimchi (chopped)
90g Plain Flour
100g Water
¼ Tsp Sugar
Some Oil for Frying

Optional:
1 egg (beaten)
2 Medium Size Prawns (cut into small pieces)
Some spring Onions

Steps:

  1. Combine flour, water, sugar together, mix till smooth.
  2. Add Kimchi into the mixture.
  3. Heat up some oil in a frying pan, when oil in moderately hot, add in batter, spread it over the base of the pan to make a thin pancake.
  4. *optional ingredients* add in the beaten egg, scatter the prawn bits and top off with spring onions. Lightly pressed the ingredients into the batter to “secure” the pancake.
  5. Cook for 3-5mins over medium heat until the pancake is golden brown underneath and top starts to set.
  6. Turn the pancake over, cook till it is golden brown.
  7. Serve hot with your favorite dips.

Verdict?
❤ pancakes! Espeacially with the <Sesame Paste Dip>! yummmmmmmy~ i sense that i’ll be doing a whole range of korean cooking just like Kevin! *wink* since i good cookbooks to reference from! 😛

– .: Cook Lee :.

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Korean Sesame Paste Dip

May 19, 2008

Sesame plays a very important role in Korean cooking, for the flavor as well as aroma. 🙂 This is a delicious classic accompaniment for any Korean dish, Simple yet delicious. Made this sauce to match the <Kimchi Pancake> and i also used this sauce as a dressing for my salad! and it tasted really good! *grin*

Ingredients:

50g Sesame seeds
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
1 Tablespoon Sugar
1 Tsp Mirin (Optional)
2 Tsp Red pepper powder (Optional)

Steps:

  1. Toast or dry-roast Sesame seeds till golden brown.
  2. Pulse sesame seeds into powder.
  3. In a bowl, Mix all ingredients together.
  4. Serve as a accompaniment to any Korean dish.

Verdict?
This is a really nice sauce! i love the nice rich flavor of sesame in it~ 🙂 wonderful! YUMMY!

– .: Cook Lee :.