Spicy Thai Style Japchae

Spicy Thai Style Japchae

I had a packet of Korean glass noodles (japchae) at home … it has been sitting in the kitchen for months … yeah! months hahaha

Today, I decided to try cooking the Japchae with a twist. I decided to try mixing it with Thai style sauce.

Unfortunately, since this is my first time trying it out, all ingredients are based on estimation. So what I’m typing out here will be just an estimation. For those who wish to try out, you will have to do it at your own preference as well.

Thai Style Japchae

250 g of Korean glass noodles (Japchae) – Boil in hot water till soft, drain and rinse with tap water. Drain and put aside.

Enough prawns,. sliced fishcakes etc (up to your preference). Blanched these before hand. Put aside. (Though I did not use any today, so mine was more of a vegetarian japchae)

1 green capsicum – sliced
1 yellow capsicum – sliced
2 tomatoes – deseed and sliced
1 yellow onion – sliced thinly
2-3 stalks of coriander leaves – chop.

Note: Optional, you can take just a bit of the stalks to add to the sauce later. (This is what I did)

Ingredients for the Thai style Japchae

For the sauce:
half a bowl of dried shrimps (soak in hot water first and once soften, drained)
5-6 garlics
5-6 bird’s eye chillies (more if you like it hotter)
3 pieces of palm sugar (gula melaka)
half cup of big green lime juice
half cup of fish sauce

Pound the dried shrimps, garlics, chilies, coriander stalks and palm sugar. Then add the lime juice and fish sauce.

Alternatively, you can add everything in a blender.

Finally, add all ingredients into the big bowl. Add the glass noodles on top of the other ingredients and pour the sauce over the noodles.

Ready to be serve.

Note: As you mix the Japchae, adjust the taste accordingly if needed.

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Seafood Japchae

I was not feeling well a few days ago, and after seeing the doctor and resting at home for the day, I decided to cook Seafood Japchae (Korean style glass noodles) for dinner. A simple dish that’s easy to cook and mild in taste (not spicy at all). You can cook it either with seafoods such as prawns, mussels, octopus or sliced fish. You could also substitute seafoods items with either beef or chicken bulgogi. This simple glass noodle dish named as Japchae is one of my favourite Korean foods 🙂

Seafood Japchae

Japchae

Ingredients:
2 pkts of glass noodles
1 cup of prawns (or other seafoods of your choice)
3 garlic – minced
1/2 red bell pepper
1/2 yellow bell pepper
3 stalks of green onions – cut into 2 inches lengthwise
1/2 big onion – sliced thinly
1 bunch of spinach
1/2 carrot – julienne

Part of the ingredients

Sauce:
1/4 cup of sugar
1/3 cup of light soy sauce
1 tbsp of sesame oil
* mix all these together and put aside.

Method:
1. Blanched the spinach after washing them thoroughly. Tossed and squeeze out excess water and then cut the spinach about 2 inches lengthwise.
2. Soak tanghoon in very warm water for about 10 mins or till soft. Drain dry.
3. In a small pan, add a bit of oil and stir fry the garlic and onions. Then add the prawn. Season with salt and pepper. Once the prawn is cook, scoop out and put aside.
4. Using the same pan, add a bit of oil, stir fry the carrots, bell peppers and spinach separately. Each time season with salt and pepper to taste. Put aside.
5. In a big bowl, add the tanghoon and the other ingredients. Pour the sauce and using a glove, mix all these together. Usually at this point, I would taste and see if I need to add anymore salt/pepper to adjust the taste.
6. Scoop the japchae into serving plates. Serve either while its warm or cold.

Korean Egg Bread

Despite being sick today with runny nose and slight cough, I still had the desire to try making this egg bread known in Korea as Gyeran-Bbang.

Thanks to a cousin from my husband’s side who had recently ventured to know and learn how to cook Korean foods. We had fun chatting about which ingredients to use and where to get them locally, and she shared so many wonderful points on how to make Korean stew taste best using what we ingredients we have at home 🙂

I am one happy person to know and added another person on board who shared the same interest in Korean foods 😉

So back to this Korean Egg Bread … it’s a simple recipe and yet I like the taste of it … so do my youngest daughter. I believe kids would simply love it cos it does have the taste of pancake minus the syrup of cos 😉

For more visual details, you can go to this link

Korean Egg bread (Gyeran-Bbang)

Preheat oven to 200 degree C.

Ingredients & Method:
3/4 cup of milk
2 tbsp of vinegar or lemon juice
* Mix both together and stir well or you can just buy ready-made buttermilk from any supermarket.

1 cup of flour
1/2 tsp of baking soda
1 tsp baking powder
1/2 tsp of salt
3 tbsp of sugar
* In a big mixing bowl add all these together with a whisk

Then add 2 tbsp of melted butter or oil.
Add 1 egg.
Finally add the milk mixture (butter milk)
* Whisk them all together till there’s no lumps.

Use a large size 6 cup muffin pan
Grease the muffin pan with a bit of melted butter

Pour 2 tbsp of batter into each of the muffin cup
Then cracked an egg each into it.
After that top the egg with 1 tbsp of the rest of the batter.
Sprinkle some salt on top and also sprinkle some chinese parsley.
Finally grate some parmesan cheese over it (optional)

Note : You can either used chicken’s eggs or quail’s eggs. For me, I had used quail’s eggs and since the quail’s eggs are small, I added two into each muffin pan.

Bake about 20 to 25 mins.

Can eat it on its own or with prawn sambal or any sambal that you have a home.

Korean Kimbap

Once I’m back tinkering in the kitchen, its like non-stop the recipes start flowing in the brain hahaa 😉

Today, its Korean Kimbap …. a virgin attempt for me and alhamdulillah it turns out beautifully.

It turns out to be a favourite of my eldest daughter and she ends up eating the most of it 😉

I showed the fotos to my family members via our family chat group and most of them thought it were sushi hehee …. It does look similar but tastewise there are differences. My personal preference would be kimbap and not sushi cos I do not like the taste of vinegar in sushi.

Kimbap

Ingredients:
2 cups of sushi rice – cook and then mix with salt to taste and a little sesame oil. Let it cool but cover up so that it won’t become dry.

1 Cucumber – cut into long strips, best use Japanese cucumber. Sprinkle a little salt all over the cucmbers and let it be for about 10 mins. Then pat dry with paper towel. Put aside.

1 Carrot – cut into long strips. Saute with a little oil and add salt and pepper. Put aside.

4 eggs – make into omelette and cut into strips.

3 chicken hotdogs (zacs brand) – cut into long strips and saute for awhile. Put aside.

5-6 pcs of roasted seaweeds sheet

Method:
– Lay the seaweed sheet over the sushi bamboo mat. Add enough rice over the sheet. Spread nicely (not too much rice and leave a bit of space at the sides). Refer to photo as shown below.

– Then arrange the other ingredients cucumber, carrot, omelette and hotdog.
Slowly but firmly roll the kimbap. Ensure its tight.

– Once done can cut into pieces. Use a sharpe knife and after every cut wipe the knife with a clean wet cloth.

– Once all cut out, it’s time to pop them into the mouth 😉

 

Pumpkin porridge

Tried this recipe a few days ago. What motivates me to try it out was after I watched the Korean drama Angel Eyes. The way the actress ate the porridge looks to yummylicious so I thought of trying it out.

The pumpkin porridge turned out to be a sweet type of porridge. Pumpkin are known for their nutritious values but I have to say I prefer my porridge savoury so after trying out the pumpkin porridge I did not find it quite to my taste.

Here is the recipe and I chose not to blend the porridge so mine was less refine.

Pumpkin porridge

Ingredients :

1 1/2 lb pumpkin, seeded and peeled
3/4 cup rice
4-5 cup of water
3-4 tbsp white sugar
3-4 tbsp light brown sugar
salt to taste

Methods :

Rinse the rice and soak in a big bowl for about an hour or more.
Slice the pumpkin and boil them with 4 cup of water. Once soften, puree with a blender. Do not discard the broth.
Then drain the rice and blend before combining them together with the pureed pumpkin and its broth over medium heat.
Keep stirring, add more water if its too thick. Add sugars and salt to taste.
Serve with some chopped nuts or pumpkins seeds.

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The sliced pumpkin …

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My Pumpkin Porridge 😉

Oi-sobagi = Cucumber kimchi

Tried my hand making these …. oi-sobagi.  I’m sure the original taste way better than mine hehee…

Still it’s the experience that counts … but I think I will stick to my Malay cucumber pickle cos I prefer ours … acar timun wa tetap suka pada lu muahahahaa 😉

Still just to share, this is how I made the cucumber kimchi.

2 japanese cucumbers

Washed the cucumbers. Then cut the cucumber into 3-4 parts.  Next, make a slit on the cucumber (start 2 inches above the bottom)  in the middle into quarter but do not let it cut through, just need to make a slit on the cucumber.

Learn more by watching here

Next, pour salt (about 2 tbsp of salt) into the inner of the slits cucumber one by one. Leave it aside.

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The fillings for the cucumbers …. actually these can be eaten just as it is … its tasty!

Take some chives, 1 carrots, 1/2 big onions and 4 garlics, 1/2 cup of  hot pepper flakes (dried chilies powder) and 1 tbsp of fish sauce.

Cut the chives about 1 cm in length (about 1/2 cup full), slice the onions thinly, cut carrots into matchsticks, minced the garlics. Add all these in a bowl. (See picture above)

Add the chilies flakes and fish sauce. and 1 tbsp of sugar. Finally add 1/4 of water. Mix well. Then sprinkle some sesame seeds.

Next, wash the cucumbers again, to take away the salt. Drained well and after that can start adding the fillings into the slits of the cucumbers.

Ready to serve.

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My cucumber kimchi …. does not look as good as the one made by Maangchi … still it’s a good attempt … 😉

Dakgangjeong = Crunchy Korean fried chicken

Another first … trying out this recipe of fried chicken Korean style. Can serve these not just for the family, but also for guests. Suitable for picnics and even parties. Though I think if I were to use the rice syrup it would taste better. Unfortunately, I could not find any in the store so had to make do with whatever available.

The ingredients are easy enough.

Dakgangjeong

Ingredients:

Chicken wings = 1 kg cut into 2 and washed clean
1/2 tsp salt
1/2 tsp black pepper
1 tsp minced ginger

All the above are mix together thoroughly.

Use 2/3 cup of either potato starch or corn starch. Pour into a plate or bowl. Then coat the chickens one by one with the potato starch.

Next, deep fry the chicken. Fry all of the chickens then re-fry the chickens again till golden brown (Lower the heat during the 2nd fry). This is to ensure the chickens will remain crunchy even when it is cold.

Sauce :

4 cloves of garlic – minced
4 dried chilies (remove seeds) – cut about 2 inch in length (this is optional but I like it cos it gives a mild spicy taste to the chickens)

Pour 2 tbsp of oil, fry the garlic and dried chillies. Using low heat, add in 1/3 cup of soy sauce, 1/2 cup of rice syrup (I use honey instead), 1 tbsp of vinegar.

Stir well in low heat and finally add 1 tbsp of brown sugar. Let the sauce simmer for awhile till it thickens slightly. Finally add in the chickens.. Sitr and mix well. Serve in a plate and sprinkle some sesame seeds on top. Time to crunch away 🙂

 

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Dakgangjeong

Ddubbokki – again and again

Eldest daughter request ddubbokki for supper two days ago, so twice in this month I cooked it.

This time hubby had a chance to try it but he could not eat the rice cake cos he had just extracted his tooth. So he ate the fishcake with the ddubbokki’s sauce. His verdict? Nice! 🙂

I’m making this often perhaps I should consider selling it hahaha … Just joking really! hihi

Eldest invited her friend who also loves this spicy korean snack and its a joy to see others enjoying what you cook.

This is how I cook ddubbokki using the gochujang paste.

First, make the broth. 3-4 cups of water boil together with slice onions and a few anchovies. Boil it for about 20 mins then take out the onions and anchovies, leaving only the broth. Off the fire and put it aside.

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Next, prepare the sauce. 2 tbsp of gochujang, 1 tbsp of soya sauce, 3 tbsp of sugar and 1 clove of minced garlic. Mix them well. Put aside.

Then wash the rice cakes, sliced thinly some cabbage, slice thinly fishcakes and chop about 1 inch of a few green onions or scallions (optional).

Now, we are ready to cook the dubbokki.

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Pour the broth into a saucepan, once boil add the rice cakes and sauce mix. Stir well. Then add in the fishcakes and cabbages. Keep stirring till rice cakes are soft and sauce thickens. At this point you can taste and see if you need to add salt (i usually don’t).

Lastly before you off the fire, add the green onions or scallions. Mix well and its ready to be serve.

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Ddubbokki…..savoury snack that can be eaten anytime of the day!

Spicy Bean Paste Soup

Another Korean food recipe, though my version is not the authentic one.

Spicy Bean Paste Soup.

For this soup, we need the fermented bean paste, by the way, it is so similar to taucho (this is how the Malay and Chinese pronouns them in my country), in terms of taste and smell but the texture is more refined. For this soup, we also need the pepper paste (gochujang).

Most of my cooking are done without any measurements, I usually just estimate (main campak-campak jer). So for this recipe sorry to say, I can only write down the ingredients and the methods.  Depending on how big your pot is, you will have to use your estimation to cook it and suit the taste to your palate.

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Besides the two main ingredients which is the bean paste and red pepper paste, I used, onions, enoki mushrooms, green onions, red chilies, firm tofu, potatoes, Japanese cucumber (can sub this with zuchini or turnips), sliced chickens fillet (or sub with sliced beef),  and minced garlic.

Using 1 tbsp of sesame oil, fry the chickens in a pot, stir for a while and add the onions. Stir for a minute or two, then add water enough to cover a quarter of the pot.  Add in the garlics, the bean paste (I used about 2 tbsp) and the red pepper paste (2 tbsps).  Add the potatoes and leave it to boil till potatoes are soft.

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Once the potatoes are soft, add in the tofu and cucumbers.  Let it boil for few minutes, add enough sugar and before adding the salt, its best to taste the soup first because the fermented bean paste is already salty.  Add salt only when needed.

Lastly, add the enoki mushrooms, red chilies and green onions.  Leave to boil for another minute or so and off the fire.

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It’s now ready to be served with white rice ….

Korean pancake

Okay, here’s my version of the Korean pancake I cooked the other day.

You can make the pancake either by adding green onions or seafood such as mussels, clams, squid and prawns. Frankly, how you varies it depends on your preferences.

For me, I prefer to use prawns and green onions only.

As for the batter, I used the Korean Pancake mix I bought at the Korean Mart about a week ago.

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I used half a packet of the pancake flour, add enough cold water and an egg. Stir it well, the batter must not be too thick nor too watery.

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Add salt to taste and a dash or two of black pepper powder. Add the prawns, which I had cut into small pieces and the green onions as shown in the picture above.

 

 

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Use a frying pan, add a bit of oil, when ready, scoop a ladle full of the batter, sprinkle the red chillies on top and pour into the pan.  Fry till both sides are golden brown.

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Finally, its ready to eat …. there’s a sauce for such a pancake but I prefer eating it just as it is …. 😉

PS : cicah dgn kari daging pun sedapp! 😉