Quick & Easy Bibimbap in a Bowl ( Korean Mix Rice )

This for sure is everyone's favourite dish! Bibimbap simply has everything you need in one bowl, eating 'em is easy too by mixing 'em all up and enjoy it! 

To all the Korean and Bibimbap lovers out there, forgive me for modifying this authentic dish a little on the style of cooking which i simplified the step without using Hot Stone Pot and and so no crispy part of the rice below. But anyway, the taste is just as good as the authentic one, its just better for me this way! :)  .... 

BEEF INGREDIENTS:

8 ounces lean freshly ground beef

1/4 cup dark soy sauce

1tbsp sugar

3 to 4 garlic cloves, minced

1tsp fresh grated ginger

2tsp toasted sesame oil, divided

1tsp coarse black pepper

RICE

2 cup cooked rice for 1 standard size of soup bowl 

VEGETABLES INGREDIENTS 

Combination such as carrot, zucchini, cucumber, beansprout, capsicum, red or daikon radish, green onion or spinach 

Other optional garnishes: Toasted and julienned nori or Korean seaweed; Cabbage or other kimchi; Toasted sesame seeds

1 or 2 eggs

GOCHUJANG SAUCE 

2-3 tbsp Gochujang/ red chili paste 

2 garlic cloves, finely minced.

1 tbsp soy sauce.

1 tsp sesame oil.

2 tsp sesame seeds, toasted.

2 teaspoons sugar (or other sweetener)

METHOD

* Combine soy sauce, sugar, garlic, ginger, 1 teaspoon sesame oil, and pepper in a bowl.  Stir in beef, using fork to break up meat, and let marinate at least 15 minutes. Heat a non-stick skillet on medium high.  Cook beef for about 5 minutes or until just cooked through; set aside.

* Clean vegetables ( carrot julienned / beansprouts/ spinach / capsicums/ mushroom etc ) drizzled cooking oil/sesame oil on pan, toast vegetables for a few minutes, season with salt and pepper.  

* In a bowl, add in cooked rice, top rice with beef, place vegetables bean sprouts, spinach etc...nori or kimchi, if desired, around meat. 

*Fry eggs sunny side up and place on top.  (If serving in hot bowl, eggs can also go in raw and will cook in the hot bowl as you toss everything together.)  Sprinkle toasted sesame seeds over.  

*Add gochujang sauce and stir to combine.  If there's any extra juice from cooking the meat, I like to stir it into the gochujang sauce. 

Ayam Goreng Kalasan

Ayam Goreng Kalasan, is one delicious fried chicken Indonesia cooking, dip in with homemade spicy sambal mix with warm steamed rice..and that mouth full of fresh kemangi herbs all blend in  together...oooh...yummilicious!

AYAM GORENG KALASAN
Bahan-bahan

3 paha atas ayam potong

10 siung bawang putih

2cm lengkuas

1 serai

4 lembar daun salam

6 sdm gula merah 

Air kelapa cukup utk diungkap

kaldu ayam

secukupnya gula dan garam

secukupnya minyak goreng

CARA:

* Cuci bersih ayam dan keringkan

* Disatukan semua bahan dlm wajan, masak, aduk, masuk air kelapa tua dan ungkap sampai kuah menyusut. Angkat dan disisikan. 

* Panaskan minyak agak banyak dan goreng ayam sampai kuning keemasan.

* Sajikan dengan lalapan dan nasi hangat.

Swirl Chocolate Butter Cream Cheese Cake

Seriously this is so delicious! It is that buttery flavour of creamy buttery cake mix with bites of cream cheese hmmm....nothing gets better than this! so far is the best combination ever for butter cake i suppose.  For this bake, i created a simple swirl pattern with dollops of cream cheese on top.  Looks so much beautiful and adding a deliciousness to our eyes before we taste it! yeah!

SWIRL CHOCOLATE BUTTER CREAM CHEESE CAKE

Ingredients (A)
250g Cream Cheese ( room temperature )
60g Granulated Sugar
1 Egg
1tbsp Corn Flour
* Beat all ingredients until double volume and set aside.

Ingredients (B)
250g Golden Churn Butter
130g Granulated Sugar
4 large whole eggs ( or 5 medium eggs )
1tsp vanilla
200g cake flour ( reduce 4tbsp replace with 4tbsp coco powder )
5tbsp milk
1tsp chocolate paste

METHOD:
* Grease and line base & side 8" square pan.
* Pre-heated oven 160c ( i preheated my oven at 180c )
* Beat Ingredients (A) set aside.
* Ingredients (B) - Beat butter & sugar until double volume, add in egg one at a time follow with vanilla, mix and mix well.  Fold in sifted flours ( cake flour, coco powder ) into butter mixture mix well, batter might be little lumpy and its normal.
* Pour half of chocolate batter into pan, follow by 80% cream cheese layer on top of chocolate batter,  and pour the remaining chocolater batter on cream cheese layer. Last 20% cream cheese dollops on chocolate layer and use a toothpick swirl both cheese & batter together.
*  Bake at 180c 1hour 10 minutes in middle rack. Another 10 minutes moved to lower rack. ( Please note that if use a lower temperature to bake remember to longer the duration of baking )

Eclairs & Cream Puffs

A lot of time, im mesmerized by the luxurious and scrumptious look of those little french pastries line up on the cake dessert counter. Whether they are simple or complicated, they all look so fine and just beautiful. so inspiring!  I could imagine with a lot of helping hands in the pastry kitchen, its just a piece of cake for them to prepare all that..

As i was joining a little fun of making choux pastry, and so i used this opportunity to bake some little easy peasy eclairs and cream puffs with my so many inspiration from what i've seen.   I mean, im not professional but its inspiring me to bake on! Nothing fancy, just plain simple eclairs and cream puffs with little creativity playing with my left over ingredients from previous bake.....hahaha...

Its my 2nd time of baking choux pastry anyway, i find it simply easy.  Recipe by Laura in the Kitchen, however did little adjustment on baking temperature.

CHOUX PASTRY
INGREDIENTS
PASTRY CREAM FILLING:

2-1/4 cups of Whole Milk

1/3 cup of Corn Starch ( i used 1/4 cup )

1/4 cup of Granulated Sugar

4 Egg Yolks

1 tsp of Vanilla Paste

Pinch of Salt

*Add all ingredients in a large saucepan and with the heat turned off, whisk them all together to combine until cream thicken, transfer to a container cover with cling wrap (make sure the plastic wrap is touching the cream) and keep in the fridge completely.  Cream can keep up to 5 days in the refrigerator. 

DOUGH:

1 cup of Water

1 cup of All Purpose Flour

1/2 tsp Salt

1/2 cup of Unsalted Butter

4 Eggs at Room Temperature

* Preheat oven to 218c. 
* Line 2 baking sheets with parchment paper and set aside.
* Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
*Turn the heat back on to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl.
*With a whisk or wooden spoon, beat in the eggs one at a time until all four eggs are well incorporated.
*Fill a disposable piping bag that has been fitted with a large round tip with some of the dough (you will have to do these in batches) and pipe out 6 inch logs a few inches apart on your prepared baking sheets.
* Brush the top of the eclairs with some water and bake them for 10 minutes, reduce the temperature to 350 (180c) and continue baking them for an additional 20 to 25 minutes or until lightly golden brown. As soon as they come out of the oven, use a medium size piping tip and make a little hole at the end of each side so the steam can escape, allow to cool completely.

GANACHE:

4 ounces Semisweet Chocolate Chips ( I used 115g Semisweet Dark Chocolate )

1/4 cup of Heavy Cream ( i used non-dairy topping ) 

*Heat the cream in a small pan over medium heat until just below boiling point.

* Pour the heated cream over the chocolate chips and let sit for 1 minute then whisk until the chocolate has melted.
* When ready to assemble, using a piping bag fitted with a medium size round tip, fill each shell and either dip the tops in the melted chocolate or spoon the chocolate over the top.
* Allow them to set slightly before serving.
* To achieve other colorful ganache, simply use white chocolate with the same ganache ingredients above, mix with other paste/powder/flavouring + coloring.

Steamed Egg with Peppermint

This is one of my childhood favourite food at home, mom cooking style soft and silky eggs with a taste of peppermint so refreshing. I just love this dish!! It is so easy to cook and everyone just love it.

STEAMED EGG WITH PEPPERMIT

INGREDIENTS

3 large eggs

1 1/2cups - 2 cups water

1tbsp osyter sauce

1tbsp light soya sauce

1tbsp sesame oil

handful fresh peppermit leaf

METHOD:

* Lightly beat 3 eggs in a bowl, add in water about 80% full.  

* Add in seasoning and finally peppermint leaf or you can put whole leaf or chop them.

* Steamed for 15 minutes or until egg cook through. 

* Served hot with steamed rice. 

Yummy!! 

Pepes Ikan

PEPES IKAN

BAHAN

2 Ekor Ikan

Daun Salam

Daun Kemangi

1 batang Serai

Daun Pisang

1-2 Tomat ( ikut selera anda utk hisan makan ) 

Garam & Gula 

BUMBU ( BLEND ) buat 3-4 ekor ikan

10-12 Bawang Merah

6 Bawang Putih

9 Kemiri

3cm kunyit

1cm lengkuas

2cm jahe

CARA

* Diblend bumbu.  Ingin bumbu lebih terasa, masak bumbu terlebih dahulu sampai wangi dan matang. Angkat 

* Siapkan daun pisang dan layukan diatas api sebentar.
* Masukan serai, daun kemangi, daun salam dan bumbu yg sudah matang diatas daun pisang, lalu ikannya simpan atas bumbu dan dikasi bumbu lagi, daun salam dan kemangi lalu di tutup dgn daun pisang, 
* Lalu dikukus sampai ikan matang. Angkat ikan yg telah dikukus, dibakar diatas pembakar sampai wangi daun pisang, angkat dan disaljikan dengan potongan tomat dan daun kemangi. 

Hakka Yong Fuka/Bitterguard & Tau Pok

HAKKA YONG FUKA/BITTERGUARD & TAU POK 
INGREDIENTS

1 large Bitterguard

1pkt puffed beancurd / tau pok

FILLING INGREDIENTS
( BLEND WITH FOOD PROCESSOR )

1000g chicken boneless, minced 

4tbsp Osyter sauce

1tbsp light soya sauce

dash of salt, pepper, chicken granules,

3 tbsp corn flour

handful chopped coriander leafs / spring onion

SAUCE

4 cups water, add more if needed

oyster sauce, salt, sugar to taste

GARNISHED
Chopped Spring Onion
Chopped Cilantro

METHOD

1. To make filling - Clean chicken, minced chicken with food processor.  Transfer minced chicken in a clean bowl, add the rest of the seasoning and ingredients mix well and set aside.

2. Clean and discard bitterguard seeds, Scoop filling and stuff in to the middle as much as you it could fit in. Shape the stuffing with finger tips. Repeat this to the rest of the bitterguard and for the tau pok, just gently poke a hole in the middle, do the same stuffing till finish. 

3. In a soup pan, place tau pok below follow bitterguard, arrange closely next to each other.  In a bowl, add in sauce and mix water, pour over tau fu.  Cook with medium fire slowly until cooked through.

4. Add water, taste and add seasoning as needed.

5.  When it is cooked, dish up, sprinkle with chopped spring onion and cilantro.

PERFECT Japanese Cotton Cheesecake

20.09.2016 -  After many years of trying this temperature that temperature, many failures, wastage and a time that i totally stop baking this particular cake.. finally, this time with this method, my Japanese Cotton Cheesecake came out perfect!.

This is my 2nd attempt of using below method to bake, i finally get a smooth top perfectly, no cracks and shrinkage!!  I used steambake method instead of waterbath, i find that with this method, my cake bottom stay dry.  This is how my oven works, see below method of baking.

INGREDIENTS :
250g Cheese cream (room temperature)
6 egg yolks
70g sugar
60g butter
100ml fresh milk
1tbsp lemon juice
60g cake flour
20g corn starch ( can replace with potato starch )
1/4tsp salt ( if you used unsalted butter, u may omit this )
2tsp vanilla

6 egg whites
1/4 tsp Cream of tartar
70g Sugar

METHOD:
* Grease 8" round pan base and side, line grease paper base, side dust with flour.
* Double boil, melt cheese, butter, milk and sugar set aside to cool and add in egg yolks one at a time, vanilla, lemon juice mix well with balloon whisk.
* Sift cheese & egg mixture to free of lumps.
* Sift and fold in cake flour & corn flour slowly with a whisk.
* Beat egg white until soft to firm peak.
* Mix into batter 3 batches. 2 time with whisk, last with spatula.
* Pre-heated oven with waterbath 200c.
* Bake 200c 20 minutes ( center rack )
            160c 40 minutes ( lower rack )
            Off Oven closed door - 30 minutes ( with water tray inside )
            Bake again at 130c 10 minutes ( removed water tray )

Happy Baking!!

 

 So delicious!!!

          

Woku Ayam Manado

WOKU AYAM MANADO

setengah ekor ayam atau 3 paha atas 

1-2 tomat hijau sedang ( dipotong dadu ) 

garam dan gula

3 cabe hijau besar ( iris kasar ) sesuai dgn selera 
2 cabe hijau rawit ( iris kasar ) sesuai dgn selera 

3 cabe keriting

DAUN ( DIHIRIS KASAR )

3 daun pandan 

2 batang serai geprek  

3 daun jeruk 

2 genggam kemangi atau sesuai selera

2 daun bawang 

BUMBU ( BLEND )  

3 kemiri

5 siung bawang merah

3 siung bawang putih
1cm kunyit

1cm jahe
lengkuas ikut selera

CARA:

* Cuci bersih ayam dan dipotong sesuai selera anda.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata dan masukan potongan ayam aduk hingga rata dan seterusnya masukan daun bawang. Tambahkan air secukupnya. 
* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku Ayam Manado siap disantap.  
* Dgn mengunakan tomat dan cabe hijau, jadi hijau deh masakannya.