Pot Pies





Make this pot pies last weekend with leftover from our ABC soup, the soup was all finished off with  only the potatoes, carrots, chucks of chicken meat left. Is a waste to thrown it away so I turned it into my pot pies filling. First I shredded the cooked chicken meat, cutting the potatoes and carrots into smaller pieces. diced one big onion and sauteen with some butter, add in one tablespoon of flour and fry for a while then I added in chicken soup (I used instant soup in a mug one packet mix with water)then follow by the shredded chicken, potatoes, carrots and some frozen green peas. Cook for a while to thicken the sauce and add in salt, pepper to taste. Filled the pots with the filling, grease the rim of the pot and paste on the savoury pastry onto the rim to sealed. Glaze with eggs wash and poked some hole to for the air and steam to escape during baking. I cooked some brown sauce to serve with the pies and this is our dinner that evening. It was delicious with the crusting buttery pastry plus the sauce.

This picture was taken with my handphone.

Bimbinbap Korean Hot Stone Pot Rice

You need a hot stone/hot pot for bimbinbap as I do not have so use what available.

Ready cooked ingredients for bimbinbap



To cook Korean Hot pepper sauce you will need:
1 cup anchovy- soaked to soften, chopped finely
1 bulb of garlic- finely chopped
1/2 - 1 cup-  grinded chilli paste
2 tbsp roasted sesame seeds
Sesame oil & oil
Method: Preheat wok, add sesame oil and oil, sauteen garlic and chilli paste until the oil separated from the paste.
Add in the anchovy and sesame seeds, cooked until done. Can served with other dishes, noodles or rice.



First time make this bimbinbap and my family love it. Is easy to make and healthy too. I visited Korea few years back and during the trip we went to Seoul, Jeju Island, Mt. Seorak and others nearby places. Me and my buddies girlfriend have a wonderful holidays and lots of delicious Korean foods.I would like to visit Korean again if possible with my whole family soon.

Ingredients:

Soya bean sprouts-boiled in boiling water a few minutes, drained, sprinkle with salt and vineger, mix well
Spinach-boiled in boiling water a few minutes,drained, cut into 2incnes length
Beef(any meat you preferred)-shredded, marinated with soya sauce, stir fried until done.
Shitake Mushroom-soaked and shredded, stir fried until done.
Spring onion-cut into 2inches length.
Shredded Dried Seaweed
Egg
Kimchi
Roasted sesame seed
Sesame oil 
Cooked Rice

Method:
1. Preheat stone pot on the stove, wipe inside pot with sesame oil.
2. Add in the cooked hot rice, arrange the cooked ingredients, egg, Korean Hot pepper sauce and Kimchi on top of the cooked rice.
3. Sprinkle spring onion, sesame seed and dried seaweed.
4. Serve.

KOREAN GINSENG CHICKEN SOUP

Last weekend I cooked some Korean food for my family and its turn out yummy delicious. Because is a last minute decision I just used what I have in hand, for the wine in the Korean ginseng chicken instead of Jinro wine I subtituted with Chinese white wine and the last 1/4 cup of my Napoleon Bonaparte liquor which was 30th yrs old liquor, originally was bottled in a 'Gold Book' shape porcelain bottle with Napoleon head as the cap, because the bottle cap was broken I tranfer into another glass bottle. I used Chinese Ginseng (Julie's gave me 3 strips of the Chinese Ginseng during Chinese New Year) and is useful to promote overall well being. It also helps to improve mental alertness, improve skin complexion, while revitalising and strengthening the heart and lungs.

1 whole chicken- remove head and legs, cleaned and wipe dry.

1 strip of Ginseng ( Yen Sam)

5 pcs. dried red dates (jujube)

1.1/2 cups glutinous rice -soaked for 3 hours- drained

1/2 cup of Korean Jinru wine

1 tsp salt

1. Mix glutinous rice, salt and dried red dates, and stuff into chicken.

2. Next, stuff the ginseng into the chicken

3. Put chicken (belly part up)into a pot then pour wine and water until cover the whole chicken.

4. Cook in high heat until boiling and turn the fire into low heat, cover pot and stew for 2 hours.

5. When cooked, remove stuffing and mix with the soup to serve.