Kim Chi Soup(serves two)

Is pretty cold and raining season for this month. So is a best excuse for me to have something hot and spicy for lunch or dinner. I can say I am a person who really fancy alot on Japanese and as well as Korean cuisine.   They have always include their signature vegetables/meat etc into their dishes, such as seaweed for Japanese and kim chi for Korean. So the below recipe which I will sharing is a full of korean culture soup.

Ingredients:-

1 medium onion - cut into slices

1 silken tofu - cut into thick section of cubes

Half of China wong kok - cut into section

4 chicken fillets - cut into slices

3 cloves of garlic - minced

3 stalk of spring onions - 2 stalk cut into 3cm long and 1 stalk cut into 1cm long for garnish

150g Kimchi like the above

Seasoning:

2 table spoon of Gochujang

Salt & pepper

Method:

1. Add in 1 teaspoon of sesame oil in happy call pan and satute minced garlic.
2. Add in chicken and stir fry to almost white.
3. Add in onions, spring onions(3 cm long), kim chi and gochujang and stir well. 
4. Add in about 600ml of water and cover the pan till the water has boil.
5. Transfer the soup to a pot and continue add in wong kok. Add in more water if neccesary and simmer for 10 mins.
6. Add in tofu & salt and simmer about 5 mins.
7. To serve, add in spring onions for garnishing and pepper to taste. Best serve with rice and you can even use the soup as raman soup base.

Miso Soup (serves two)

I have been craving to cook my own miso soup but doesn't know how to go about it until I come across Dr Lesie Tay's Ieatishootipost blog on one of his ieatvideo. There is one particular video which teaches how to make simple miso soup on your own. So I am gald that I can make my own and share this recipe with you guys =D 

Ingredients:

1 silken Tofu - cut into small cubes

1 tablespoon of miso

* I dun really want my soup to taste super salty so I bought the above instead

1 Packet of dashi soup powder

Method:-

1. Boil a pot of water and add in dashi soup powder. Stir well.

2.  Lower the fire to small fire. Disolve one tablespoon of miso with wire ladles(like above) into the   soup(this step is to enable miso being dissolve into the soup evenly.)

3. Add in tofu and simmer for1 to 2 mins.

If you prefer with seaweed, you can add in some wakame seaweed before adding in tofu. You can get such seaweed at Singapore Meidi-Ya supermarket which is located at Liang Court.

You may also want to refer to the below ieatvideo for clearer idea of how to prepare this simple soup.

Bibimbap(Serves 2)

Yesh finally had taken some time to try out this dishes which is my favourite korean cuisine too. I reali like the spicyness in it. I feel during cold weather, this dish is definately a bravo dish to enjoy. Compare to our own mix veggie rice, I feel that korean have rather do it their own style with their signature gochujang. So yeap, here's my version which you guys can try it out~

Ingredients:-
2 eggs - for sunny side up
1 packet of spinach -> I bought those from china
5 or 6 chicken fillet - cut into strips
6 shiitake mushroom - cut into slices
1 cup of beansprout
1 Japanese cucumber - cut into thin slices
1 carrot - cut into thin slices
3 garlic cloves - chopped & minced 1/4 of it for frying chicken
2 serving portion of cooked rice

Drizzling Sauce:-
1 Tablespoon of sesame oil
Pinch of Salt

Seasoning:-
1 1/2 Tablespoon of Gochujang
Extra sesame oil

Method:

1. Boil a pot of water. Blanch the spinach for 1 min, drain and rinse with cold running water. Squeeze out any excess water.
2. Cut spinach into section and add in half of the drizzling sauce. Mix well and set aside.
3. Repeat step no. 1 & 2  for beansprout.
4. Add in 1 teaspoon of sesame oil in happy call pan. Saute the cucumber with garlic till soften and set aside.
5. Repeat step no. 4 for carrot, mushroom. Remember to keep them seperate.
6. Heat 1 teaspoon of sesame oil and add in minced garlic, stir fry until fragrant. Add in chicken fillet and stir fry about 1 min and add in gochujang. Mix well and cooked till chicken is cooked and dish out.
7. Add in 1 tablespoon of oil and crack an egg to make a sunny side up. Once ready, dish out and do another sunny side up.
8. Serve serving portion of rice into serving bowls, arrange all the cooked ingredient nicely and put the sunny side up on top.
9. To serve, simply add 1 or 2 tablespoon of gochujang (up to your preference) and mix well.

Stir Fry Celery with chicken strips & carrot(serves 2)

For those who are my regular follower, you would have notice previously I have posted the same dish without any meat. Now this recipe is with chicken meat. The difference between this and the previous recipe is that the chicken can add enhance to this dish. Meat lover will difinately love this dish lots!

Ingredients:
4 stalk of celery - peeled & sliced
1 carrot - peeled & sliced
2 chicken breastmeat(for 2 serving portion) - cut into strips
1 garlic - peeled and chopped

Seasoning:-
1 tablespoon of cornflour
1 tablespoon of oyster sauce
1 tablespoon of rice wine
Dash of pepper

Method:

1. Marindate the chicken strips with the seasoning. Set aside for 10 mins.
2. Heat 1/2 tablespoon of oil and stir fry the chicken for 1-2 mins and dish out.
3. Add in again 1/2 tablespoon of oil and fry the garlic till fragant.
4. Add in celery and carrot and cook till the soften.
5. Add in chicken strips and cook about 3 mins.
6. Add some water to make sauce and simmer for about 2 mins before serving.

Ebi Sushi

Aha, experimenting ebi sushi on a PH. Sudd gt a craving and urge to create own ebi sushi. Did quite a few research and here's hw I did mine:

Ingredients:

5 tiger prawns(veined, shelled)

Method:

1. Use disposable skewer poke through the prawn up to the tail. Make sure you use the skewer to    straighten the prawn and they should look like below:

2.  Prepare a small pot of boiling water(with salt disolved in it) and put in the prawns.

3.  Cook till the prawn is cooked. 

4.  Cool down the prawns in ice water.

5.  After 5 mins, take out the prawns and .  cut the prawns almost half(for me I cut the side where I slip open   the side to take out the vein.) Your prawns should look something like below:

6.  Alrite your prawns is ready to be serve with some Nigiri sushi. 

Soba Noodle

Recently I think my diet is slightly abit of haywire, so heatlhly concept automatically comes to my mind. Have tried eating soba noodle in resturant before. I kinda like the taste of the noodle and the soba sauce. So thought of prepare it on my own.

Ingredients:
2 crabsticks - cut about 2 cm length
Some leafy vegetables
Soba noodles(1 serving portion)

Soba sauce:-
I bot the ready to use soba sauce as per below.

* I pour in half a bowl of soba sauce and 3/4 bowl of cold water and mix well.

Method:

1. I blanch the crabstick and vegetables 1st in boiling salt water.(p.s for crabstick pls use only boiled plain water and vegetables with boiled salt water.
2. Set aside and I continue to cook the soba noodle. Once the noodle is cooked, put the noodles to cold water and wait for about 2 mins.
3. While waiting for the noodle to cool down, I went on to arrange the crabstick and veggie neatly and nicely on a serving plate.
4. Place the noodle on the serving plate. 

Tip: the correct way of eating this noodle is dip the noodle in the soba sauce and then bring it to your mouth. 

It's so delicious that I don't even have to add in extra seasoning as the noodle and soba sauce already goes so well with each other.

Stir Fry Celery with Carrot(serves two)

This is my 1st time trying out on cooking celery. For those who are very experience in handling this type of veggie, they sure know celery cannot be cook too long as they won't be nice in terms of their texture. Had ask for my dad advice as he got cook before. But I am gald that it turns out so well after seeking his advice and research a recipe online. The original recipe has chicken as one of the ingredient but I prefer to do it my own style without adding in any meat.

Ingredients:
8 Stalk of celery - peeled and sliced
1 carrot - cut into thin slices
1 clove of garlic - chopped

Seasoning:
1 tablespoon of Oyster sauce
1 tablespoon of rice wine
dash of pepper.

Method:

1. Heat 1 teaspoon of oil and fry garlic till slightly brown.
2. Add in celery and carrot and cook about 3 mins or till both half soften espcially carrot.
3. Add in all the seasoning and some water and cook for another 3 mins till both celery and carrot soften. Serve hot.

By the way, I had try out the original version with chicken on my 2nd try. It taste so yummy. I will also be blogging about this verison of this recipe with chicken. So stay tuned!! ^~