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.

Stew Sea Cucumber with Chicken, Mushroom

1 whole chicken cut into quaters, season with salt and pepper. Pan seared the chicken for browning.

Sea cucumber washed clean and dried

1 no. whole chicken - quarters, season with salt and pepper and pan seared the chicken for a while.
1 kg or more sea cucumber cut into bite size
15 pcs dried mushrooms - soaked, marinated with sugar, soya sauce, oil and some cornflour-steam for 1 hour.
3 cloves garlic - tear into pieces
2 inches ginger -sliced
1/2 tsp of five spice powder
1/4 cup of shaoxing wine (can subtitute with other liquor
oil and sesame oil
soya sauce, oyster sauce, pepper for seasoning.

Method.
1. When the above ingredients is ready, add in some oil and sesame oil into a pot.
2. Sauteen the ginger and garlic for a while then add in the sea cucumber to stir fried for 10min.
3. Add in the mushrooms stir for a while.
4. Add enough water to cover the sea cucumber and mushrooms,
5.Add soya sauce, oyster sauce to simmer until the sea cucumber is 80 percent cooked.
6. Now, add the seared chicken and simmer to cooked.
7. Season to taste.

Asparagus and Chives

Aunty Pauline gave me this asparagus and yellow chives. I just stir fried it with garlic and sliced cuttlefish. Is a simple dish but the combination of both sprouts and leaves blended well. Viola!

Sengkuang with dried shrimps (Yam bean/Jicama)

Easy and simple to cook and yet is delicious.

Recipe

5 pips Garlic - skinned and chopped

1/4 cup of dried shrimps - soaked and washed

2 medium size Yam Bean - skinned and shredded finely (I used a cleaver to cut)

salt, pepper and seasoning.

Method:

1. Heat oil in a wok, add in the garlic and dried shrimps and sauteed

2. Add in the shredded yam bean, stir fry on medium to slow heat.

3. Keep frying and cover with lid alternately until cooked thru.

4. Add in salt, pepper and seasoning to taste, serve.

Note: serve with cooked rice or eat it with Chinese lettuce. I used this as a filling for my baked buns, pau, pie tee and deep fried popia.



KIAM CHYE FISH HEAD (SALTED VEGETABLES FISH HEAD)

Last minutes preparation for dinner as we cannot decide what to have for dinner that evening, to eat out or not. Is already getting dark and my elder son's Keat suggested just cook something simple.Immediately looking into my freezer,found a few medium size threadfin fish heads( originally wanted to cook curry fish head), taupok (beancurd) and ever ready cooked mushrooms.With all the available ingredients that I have is just hit me to cook this simple and yummy one pot kiam chye fish head that go very well with cooked rice.

In half an hour the fish head is ready to serve, my husband and the boys love it so much that I have to remind them to keep some for the maid. I too enjoy this dish as its sweetness,salty, sour taste really blended well.

Here the recipe hope you will give it a try.

Ingredients:

6 pcs Threadfin fish heads- cleaned,cut into pieces,marinated with salt, pepper and sprinkle 3tbsp.cornflour

1 packed salted vegetable -cut into thick sliced

1 carrot - sliced

5 pcs mushrooms - sliced

10 pcs taupok (beancurd)- cut into thick sliced

2 stalks spring onion - cut into long stripped

3 pcs assam keping - washed and shredded

3 nos bird eyes chili- smashed

1.5 liter water

salt, pepper and seasoning.

Method:

1. Heat the pot with the water and add in all the ingredients except the fish head.

2. Meanwhile, in another stove heat up a sauce pan with enough oil for deep fry.

3. Fry the fish heads in batches just to brown not cooked and also after frying the fish flesh will stay intact when simmer

4. Season the vegetables soup to taste, add in the fried fish heads

5. Simmer 3-5minutes to cook through.

6. Serve with cooked rice.

Note: Thicken the sauce with corn starch if you like but I prefer mine as it is.

Threadfin - Senangin in Malay, Ma Yau in Cantonese

SNAKE LONG BEAN AND BRINJAL



INGREDIENTS:

300 gm snake long bean -trimmed and cut into 3cm lengths

2 nos. brinjal (eggplant)- skinned, cut into 3cm lengths and strips

2 nos.chili -sliced

1 garlic cloves -chopped

2 tbsp. oyster sauce -} mix together with soya bean paste and 1/4 cup of water. 

1 tbsp. fermented soya bean paste (taucheo) 

Soya sauce to season 

Method:

1. Heat wok with oil.

2. Add in all the ingredients, except the oyster sauce mixture,

3. Cook in slow fire, keep frying, sprinkle some water, cover for a few seconds.

4. Uncovered, keep frying, sprinkle with water, repeating until the bean and brinjal is tender

5. Add in the oyster sauce mixture, stir to combine

6. Taste and season with soya sauce. Serve.

Note: You must be wondering, why I did not just add water to the dish in step 3 and 4 to cooked through.
Because you will not get the aromatic from the 'heat' (wok hei) slight burning smell.



CHINESE CABBAGE SOUP



INGERDIENTS:

1 medium size chinese cabbage - shredded

1 medium carrot - shredded

10 nos.. chicken balls

10 nos. beef balls

2 pcs. fish cakes

1 tbsp. cooked shallots oil

Salt, pepper and seasoning (chicken/anschovy/vegetables seasoning powder)

Method:

1. Heat enough water in a pot, add in the cooked oil.

2. When boiling, add in cabbages and carrot, cover and cook for 15-20 minutes.

3. Add in the chicken balls, beef balls and fish cakes, cover and cook for a few minutes until cooked

4. Season with salt, pepper and seasoning.





TAUFU WITH MOCK DUCK(VEGETARIAN DUCK)

Bought this taufu (bean curd) from this 'China women' at Kepong Baru wet market where it only cost rm5.00 for three packs of taufu that already nicely packed in plastic bags. This taufu come in different types or shapes. As usual I will have it in three different kind, my selection is taukua (square and firm), the 1"small square pieces taufu (the texture is a combination of taufu and taufu pox) and last the shredded type of taufu. The taufu are already slightly fried. For storage I will keep in the freezer as it will last longer. Here is the recipe for taukua (firm beancurds). 

RECIPE:

6 pcs. fried taukua - cut into half and squeezed all the water out (it become spongy after storing in the freezer because the water are separated from the curd)

2 pcs. mock duck - cut into bite size

1 stalk of spring onion - cut into 1" length

1 bunch of coriander leaves - cut into 1" length

2 pips of garlic - chopped finely

1/2 - 1 cup of water - more water if you wanted it wet

soya sauce to taste

METHOD:

1. Drizzle 2 tbsp of oil in to a wok/pan put in the taufu and fry for a while so that the outer layer will have a crunchy texture and aromatic.

2. Push the taukua to the side of the wok and add in the garlic, sauteed to lightly browned.

3. Add in the mock duck, spring onion, coriander leaves, water and soya sauce to stir fry for a few seconds.

4. Season with soya sauce. Serve.

Note: Do not cook too long when the mock duck is added. I have only used soya sauce to season as the mock duck will give flavours to the dish on itself.

                                                    

                                      

Beef Stew with Button Mushroom

Baby pak choy stir fried with garlic, baked bean with scramble eggs and beef stew with button mushroom.

Recipe for Beef Stew with Button Mushroom.

1 kg Beef (rump,sirloin, topside)- cut into chunks

5 nos. Bombay onions - sliced

4 nos Tomatoes - cut quarters

1 tin button mushroom -cut halves

2 tsp sugar

Salt and black pepper

Method:

1. Sauteed the onions until soft and lightly browned.

2. Add in the beef with  2tsp sugar and stir fry on high heat for a while.

3. Add in the tomatoes and button mushroom stir fry about 5 min.

4. Add in some salt, black pepper and enough water to cover the beef to simmer until tender.

5. Simmer about 1 1/2 hours and season to taste.

6. Optional : drizzle some red wine or liquor.

Serve with rice, couscous or pasta.

Note:can substitute this recipe for chicken, lamp or pork.