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Monday, April 28, 2014

Japchae @ Korean Glass Noodle with Mixed Vegetables

I have a tongue that is usually adventurous and accepts a wide range of cuisine. But there is one, that my tongue has yet been tamed for it. I tried a few dishes before and I find it a bit hard to accept. Maybe I tried them at the wrong places and asking for the wrong food. And kimchi is one of my problem too.

But when I saw these dried noodles at Jusco, that were thicker and had a darker colour than our usual glass noodles, I turned to the back and saw a recipe. It sounds delicious.

I refered to the recipe on the back of the noodle pack and cooked this. Presentation wise.... not quite the usual way. Hahaha. Do you recognise the resemblance??

I am happy that I tried cooking this. And it was yummy!

Healthy noodle salad with lots of  vegetables.

So different than what I had at a so called Korean restaurant in Ipoh that later on folded. I am not surprised they didn't last long as the food was really not good. Their japchae was all soggy and mine tasted better, hahahaha!

I used less sesame oil than in the recipe as I worried about the 'heatiness'.
Feel free to use all sesame oil to saute the ingredients.

Japchae @ Korean Glass Noodles
Recipe source: CJ Noodle wrapper.

250gm Korean glass noodles
200gm onions (2 large), sliced
100gm carrots, julienned
200gm spinach, sectioned
2 eggs
150gm sliced pork/beef, marinated with 6tsp sugar+1.5Tsp light soy sauce+1tsp sesame oil
5 chinese mushrooms, soaked and sliced

Few Tbsp toasted sesame seeds

1 Tbsp sesame oil
3 Tbsp light soy sauce or as needed

1. Fry the egg into omelettes. Cool and thinly slice.
2. Add 1 Tbsp of oil and use high heat to saute the onions until softened. Remove and set aside.
3. In the same wok, put in little bit of oil and put in spinach. Toss it around and cook it until it wilts. Remove and set aside.
4. Make sure wok is dry with no leftover juices from cooking spinach. And in the same wok, put in little bit of oil and put in carrots. Toss it around and cook it until it wilts. Remove and set aside.
5. Add in 2 Tbsp of oil, wait until oil is very hot,then put in pork slices and give it a quick stir fry until it is cooked and fragrant. Remove and set aside.
6. With the wok dirty from cooking pork, add in mushrooms and deglaze with 1/s Tbsp soy sauce and ½ cup water. Let it cook until the mushrooms have no more visible liquid. Remove and set aside.
7. Cook noodles boil cook according to instruction
8. To serve, mix everything together with seasoning.

All tossed and ready to be served!

I am submitting this to Asian Food Fest Korean Month

Friday, April 25, 2014

Hong Kong Style Coconut Pudding - Jelly #3

I taste this loooooooooong ago when I was a kid, when a family restaurant served us a complimentary plate of this, made by her daughter. The taste remained unforgettable to me.

Choy May... I miss the ones your sis made.. yummy.

Wednesday, April 23, 2014

Lychee Rose Jelly Bowl - Jelly #2

I made this jelly on impulse because I saw some nice sweet lychees being sold and beetroot is in the fridge.

No artificial flavours and colours used and as you all know..  I love natural pigments.

I used 1tsp Mermaid brand (AAA grade) and my family liked the texture. Some brands tend to be inferior with less gelling ability. So, the amount depends on the brand that you use. The jelly is firm enough to be lifted with a fork but soft enough to be slurped down. How firm you want to make the jelly is up to your preference. and the sweetness for this is on the mild side. Something that I prefer to bring out the rose fragrance and I want the lychee be the sweet factor in this dessert.

Monday, April 21, 2014

Pandan Water Chestnut Jelly - Jelly #1

I saw this green thing dessert at a dimsum shop. I was curious and so I ordered one serving. To my surprise it was waterchestnut ‘cake’ that wasn’t made of waterchestnut flour and instead was made with konnyaku jelly. It also has some canned tropical fruit chunks in it and so it didn’t taste much of waterchestnut.

Sunday, April 20, 2014

Blessed Easter 2014

A floral cross made with creepers and flowers. A tradition at my home church. 

Have a wonderful blessed Easter!!

Friday, April 18, 2014

Chogyetang @ Vinegar Mustard Chicken Soup - AFF Korean Soups #3

Chogyetang....a delicious summer soup from Pyong Yang, North Korea.

Not much recipes on the internet, somehow felt lucky to find a North Korean soup recipe in English.

Cho meant vinegar, gye is mustard and tang is soup.

Wednesday, April 16, 2014

Galbitang @ Korean Beef Rib Soup - AFF Korean Soups #2

The local market nearby often has the whole rack of beef ribs hanging at the beef stall. Usually I will see them, drooling... haha, yeah, they are raw. But I'm trying to imagine how nice they will taste. This is usually not available in my hometown.

When I saw this recipe, I knew I will have the chance to cook it as I know it's easily available now.
The butcher had to use an axe to chop the ribs, and if you were to see it being done.. you will know these cows are well nourished with calcium, hahaha. Local cows are grass fed. So much energy went into chopping them small.

Monday, April 14, 2014

Kongnamul Guk @ Soybean Sprout Soup - AFF Korean Soups #1

From where did I hear of this soup? The Korean show Full House. Rain, the actor keep on asking the lady, Ji Eun to cook this for him. I wondered... bean sprout soup? How nice can it be? Kind of bland as I imagined it.

Kongnamul Guk is a popular breakfast soup, and it it also used for hangover relief.
I went through a few recipes, as some really is plainly salt, water and beansprouts. I chose the most complex version of it, with garlic, chilli and stock :)


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