Monday, 22 September 2014

Vietnamese chicken salad.

I looked up the recipe for a Vietnamese salad because I want something fresh and healthy after eating all the creamy stuff during the week alone at home. I used some leftover roast chicken for this salad.

Vietnamese chicken salad

4 bird's eye chiles, chopped (use less and seeded if you want less heat)
1 large garlic clove, peeled and minced
1 tbsp sugar
1 & 1/2 tsp rice vinegar
1 & 1/2 tbsp lime juice
1 & 1/2 tbsp fish sauce
1 & 1/2 tbsp vegetable oil
1/2 medium onion, finely sliced
8 ounces white cabbage, shredded
1 medium carrot, shredded
7 ounces cooked chicken breast, shredded
1 cup fresh coriander leaves, roughly chopped
A handful of Vietnamese mint leaves, shredded

1. In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil and onion. Stir with a spoon and set aside for half an hour or so.
2. In a large bowl, combine cabbage, carrot, chicken breast, coriander leaves and Vietnamese mint leaves. Pour the dressing over the ingredients and toss to combine. Serve.

Recipe courtesy of Nigella Lawson

Thursday, 28 August 2014



600g chicken wings and drummets, washed and drained
1/2 cup milk
1 tsp ginger, minced
1 tsp garlic, minced
1/3 cup potato starch
Oil for deep frying
2 cloves of garlic, minced
4 tbsp corn syrup
1 tbsp soy sauce
3 tbsp vinegar
1/2 tbsp brown sugar
2 tbsp gochujang (Korean red pepper paste)

1. Soak the chicken pieces in milk for two hours in the fridge.
2. Drain thoroughly and remove any visible fat.
3. Rub 1 tsp of minced ginger and 1 tsp of minced garlic into the chicken and let stand for 30 minutes.
4. Coat the chicken with potato starch.
5. Heat the oil in a heavy bottom pan until about 170 degrees C, and drop the chicken pieces one at a time. Fry them in two batches.
6. When you are done frying the chicken pieces, deep fry them for the second time. You can do the second frying in one batch.
7. In a pan, add all the ingredients for the sauce and stir well. When it starts to bubble, reduce the heat to medium low and simmer until it thickens slightly. Add the chicken and stir well until the chicken are well coated in the sauce.

Recipe taken from Korean Bapsang

Sunday, 4 May 2014



24 pieces Savoiardi (Italian ladyfingers)
250g cream cheese
200ml whipping cream
1/2 cup icing sugar
1 cup hot water
1 tbsp instant coffee granules
cocoa powder

1. Mix the coffee granules with hot water. Set aside to cool.
2. In a medium bowl, whisk the icing sugar, cream cheese and whipping cream until it's light and airy.
3. Dunk the savoiardi in the coffee for a few seconds and arrange them in a bowl.
4. Spread half of the cream cheese and whipping cream mixture on top and continue to arrange the rest of dunked savoiardi.
5. Spread the rest of the cream mixture and use cling film to cover the bowl.
6. Chill in the refrigerator for at least two hours.
7. Sift cocoa powder on top of the tiramisu before serving.

Wednesday, 30 April 2014

Kongnamul muchim

I have this vision of myself eating a huge bowl of bibimbap with rice mixed with gochujang (red pepper paste) and beansprouts hanging by my spoon. The dish is easy and don't require anything special.

Kongnamul muchim (Korean Seasoned Bean Sprouts)

12 oz. soybean sprouts
2 cloves garlic, minced
1 tsp fish sauce
1 tsp sesame seeds
2 tsp sesame oil
1 scallion, chopped
1 tsp dried chilli flakes

1. Rinse the sprouts twice in cold water. Discard rotten sprouts and husks. Drain.
2. Heat a heavy-bottomed pot on medium-high heat. Add sprouts to the pot. Cover with a tight-fitting lid.
3. Immediately lower the heat. Do not open the lid while cooking, the sprouts will smell and taste fishy.
4. Heat 15-20 minutes.
5. Remove from heat. Add garlic, fish sauce, sesame seeds, sesame oil, scallion and dried chilli flakes. Mix well.
6. Serve warm or chilled.

Original recipe shared by chow divine.

Saturday, 26 April 2014

Dak galbi

Dak galbi

500g whole chicken leg
2 tbsp soy sauce
10 cloves garlic, minced
1 tbsp ginger, minced
1/4 cup gochujang
1/3 cup gochugaru
1/2 cup water
1/4 of a small cabbage, cut into bite size pieces
1 medium onion, sliced
1 cup sweet potato, peeled and sliced into bite size pieces
1 small carrot, sliced
2 green chilli pepper, sliced
5 stalks spring onions, cut into 5 cm pieces

1. Rinse the chicken in cold water and cut into bite size pieces. Mix with one tbsp of soy sauce. Set aside.
2. Combine garlic, ginger, gochujang, gochugaru, 1 tbsp soy sauce and water in a bowl. Mix well.
3. Prepare a large, shallow and wide pan. Spread the cabbage on the bottom of the pan. Add the onion, green chilli pepper, carrot and sweet potato.
4. Put the marinated chicken on top of the vegetables and add the sauce on top.
5. Cover and cook over medium high heat for 2 to 3 minutes. Stir with a wooden sauce to mix evenly.
6. Lower the heat to medium and cover. Cook for another 20 minutes until it's done. Stir occasionally. Serve.

Original recipe shared by Maangchi.

Tuesday, 22 April 2014


I am very attached to bibimbap and samgyetang, and I need to eat them every once in a while. Typing this made me want to go and get a bowl of samgyetang. Usually I would just head out and buy them. But since I had gochujang, I figured I'd make the bibimbap myself.


1 cup beansprouts
1 carrot, cut into matchsticks (I didn't put in)
1-1/2 cup spinach, cleaned
1 zucchini, sliced into thin strips
100g mushrooms, sliced
Green, yellow, and red bell peppers, cut into strips
Korean seasoned seaweed, shredded (I didn't put in)
Boiled gosari /Fern brakes (I didn't put in)
Cucumber, cut half lengthwise and sliced thinly crosswise (I didn't put in)
Cooked rice
Eggs, over easy
Sesame oil
Sesame seeds
3 cloves garlic, minced
Gochugaru/Korean chilli pepper flakes
Soy sauce

Gochujang sauce:
1/4 cup gochujang
1 clove garlic, minced
1 tsp rice vinegar
2 tsp honey
1 tsp sesame oil
1 tsp toasted sesame seeds
1 or 2 tsp water to thin out the sauce

1. Rinse the beansprouts three times and put them in a pot with a lid. Cook the for 15 minutes. Mix with 1 clove minced garlic, gochugaru, sesame oil and salt.
2. Put spinach in a pot of boiling water and stir for a minute. Then, rinse in cold water for a few times and squeeze to drain excess water. Season with 1 clove minced garlic, 1 tsp of soy sauce and sesame oil.
3. Sprinkle the zucchini strips with salt and leave them for a few minutes. Squeeze out excess liquid and saute them in a pan over high heat until they become translucent.
4. Cut the gosari into 5-7 cm long pieces and season with 1 tbsp soy sauce and sesame oil.
5. Boil the mushrooms until cooked and drain.
6. Sprinkle salt on the cucumber slices and set aside for a few minutes. Squeeze out excess liquid and mix with 1 clove minced garlic, sesame oil and sesame seeds.
7. Saute carrot, and bell peppers separately with dash of salt.
8. Gochujang sauce: Combine all the ingredients in a small bowl. Mix well.
9. Put rice into a bowl, add the assorted vegetables, seaweed, egg and gochujang sauce on top of the rice. Mix well before eating.

Original recipe shared by Maangchi, Sue, and Hyosun Ro.

Sunday, 6 April 2014

Nasi impit goreng

Nasi impit is rice cake, usually eaten with gravy like rendang (spicy meat dish), kuah kacang (peanut sauce) or kuah lodeh (vegetables cooked in coconut milk). But today I felt like frying them.

Nasi impit goreng

1/2 large onion
2 cloves garlic, peeled
10 dried chillies, soaked in hot water and drained
1 packet of instant ketupat nasi, boiled and cooled
1 tbsp dried anchovies, washed
1 egg
1 tomato, cubed
2 tbsp tomato sauce
1 tbsp dark soy sauce
Salt to taste
Small bunch of parsley, chopped
2 tbsp vegetable oil
2 tbsp water

1. Cut the instant rice cakes into cubes. Set aside. Heat oil in a pan in medium-high heat.
2. In a blender, blend the onion, garlic and soaked dried chillies to make a paste.
3. Saute the paste in the pan until the oil separates. Increase the heat to high.
4. Add the tomato sauce, soy sauce and water. Stir to combine.
5. Add the anchovies, tomato and rice cakes.
6. Crack the egg in the pan and stir everything together. Once the egg is cooked, turn of the heat.
7. Sprinkle with chopped parsley before serving.