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.

WU TAU KUIH aka SAVOURY YAM (TARO) CAKE

Ingrdients: Yam, dried shrimps, chopped shallots and garlic, mock vegetarian char siew (here I used mock char siew as I sharing it with my halal friends but you can subtitute with chinese sausages, mince meats and etcs), five spice powder, rice flour and for garnishing is diced red chillies, spring onions and lots of fried shallots.

Recipe:

Ingredients:

Batter:

1350ml water

500gm sifted rice flour  } blend all batter ingredients till smooth, set aside

1 tsp alkaline water (optional)

Filling:

150 gm dried mushrooms, soaked and shredded thinly

120 gm dried shrimps, soaked and sieved dry

200 gm chinese sausages -diced/sliced finely

(subtitute with other sausages or meats)

100 gm garlic- diced finely

100 gm shallots- diced finely

1200 gm Yam - cubed (less yam if you preffered)

1 tbsp Chinese five spice powder- mix into yam

Salt, pepper and chicken granules for seasoning.

Garnishing: fried shallots, diced red chilli and spring onions.

Method:

1. Heat 5tbsp oil in wok. Stir fry filling ingredients except pumpkin till fragrant.

2. Add the marinated cubes yam and seasoning, stir fry thoroughly.

3. Pour in batter and cook for a while, better become thick, off heat.

4. Spoon batter into a greased 12 inches round tray or small cups.

5. Steam over high heat (12" tray 40min/ cups 15min until cooked)

6. Remove and allow to cool.

7. Garnish and served with chilli sauce.

Savoury Pumpkin Cake (Kueh)

To cook Chilli sauce: blend 3 pips garlic and 10 red chillies (or chillies paste) together until smooth. Add 1 cup water, sugar and vinegar to taste, cook and simmer for a few minutes. Ready to serve.

Ingredients:

Batter:

1350ml water

500gm sifted rice flour  } blend all batter ingredients till smooth, set aside

2 tsp alkaline water

Filling:

150 gm dried mushrooms, soaked and shredded thinly

120 gm dried shrimps, soaked and sieved dry

200 gm chinese sausages -diced/sliced finely

(subtitute with other sausages or meats)

100 gm garlic- diced finely

100 gm shallots- diced finely

1kg pumpkin - shredded

Salt, pepper and chicken granules for seasoning.

Garnishing: fried shallots, diced red chilli and spring onions.

Method:

1. Heat 5tbsp oil in wok. Stir fry filling ingredients except pumpkin till fragrant.

2. Add pumpkin and seasoning, stir fry thoroughly.

3. Pour in batter and cook for a while, better become thick, off heat.

4. Spoon batter into a greased 12 inches round tray or small cups.

5. Steam over high heat (12" tray 40min/ cups 15min until cooked)

6. Remove and allow to cool.

Meatballs Spaghetti



Here, David is demonstrating and sharing with us his mom classic recipe on making meatballs.
Combine 400gm mince beef + 400gm mince pork + 3 eggs, mix evenly. Add in 1 cup of bread crumbs, 2tsp Italian herbs, black pepper and salt, mix together. Last add in 1/3 cup of shredded Parmesan cheese,mix thoroughly and set aside. David says you can substitute the Italian herbs (Mccormick)with other fresh herbs that you preferred.

  

Heat a few tablespoons oil in a sauce pot saute the pork neck bone lightly brown, removed and set aside. In the same pot add diced onion stir fry still soft and lightly brown. Then, add in a can (340gm) of tomato paste, cook for awhile,  add in the 2 cans of whole peeled tomatoes (lightly smashed), cook for a few minutes. Add in 3 cans of water (use the tomato can to measure) and 2 pinch of black pepper, stir to combine, when boiling add in the sauteed pork bones, simmer to a boiled, lower the heat and add in the meatballs.  DO NOT STIR THE MEATBALL   Continue.....................

All the meatballs are added in and with low heat simmer. DO NOT STIR....continue....to simmer...

 On low heat simmer  2 hours or longer until the sauce thicken and season to taste.
During the simmering stage you can lightly stir (maybe after 20min when the meatballs is cooked but not firm yet) to check the bottom of the pot to avoid burning. Add water if the sauce reduced too fast and continue to simmer until cooked.

Meatballs served with spaghetti and sprinkle with fresh chopped parley. Yum.....yum...

Tomatoes paste and whole peeled tomatoes.

Our dinner: Meatballs spaghetti and garlic bread. Delicious.

Ingredients:

1 can (340gm) tomatoes paste

2 can (425gm) whole peeled tomatoes - smashed into chunks pieces 

2 nos yellow onions - diced

400gm mince beef

400gm mince pork/chicken

3 eggs (grade A)

1 cup bread crumb

1/3 cup shredded parmesan cheese

Salt, black pepper and Italian herbs (any brand or fresh herbs)

Note: use a larger sauce pot for easy stirring.

ASSAM LAKSA BEEHOON IN A HURRY

My girlfriend Val"s gave me a big bundle of bunga kantan (phaeomaria) and the fragrant flower smell make me wanting to have my favourite assam laksa noodle. Hmmm...........looking..looking.....at my kitchen shelfs...hurray! there are cans of tuna. OKay, going to give it a try since I want my assam laksa noodle in the fastest way. Here what I manage to cooked for 3 persons and it is good.

RECIPE:

1 small can of tuna in oil/water

2 stalks bunga kantan (phaeomaria)- halved

4 stalk daun kesum (polyganum)

1 pc assam keping -shredded

5 nos. shallot- pounded coarsely

1 tbsp. chili paste

1 tbsp belachan (shrimp paste -omit if you do not like the taste)

4 cups water                                       }-mix water and assam jawa paste 

4 tbsp. assam jawa (tamarind paste) }-together and sieved into a pot.

Beehoon - soaked and blanch in hot water to cooked.

Garnishing: mint leaves, polyganum leaves, bird eyes chili, sliced onion, shredded cucumber(use whatever you have) and heh koh (black prawn paste)

Method:

1. Put in everything into the tamarind water and bring to a boil.

2. Low heat simmer for 15-20min (since I want it fast)

3. Add in sugar, salt and anchovy granules to taste.

4. Serve hot with beehoon.