korean

Rolled omelette sidedish Gyeranmari 계란말이

 Adapted from Maangchi

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Ingredients

3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper, Jarlsberg cheese, nori sheets, olive oil, Korean zucchini (finely shredded).

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Directions

  1. Crack 3 large size eggs and put it into a bowl.
  2. Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, onion flakes, ground pepper
  3. Heat up a non-stick frying pan over medium heat and spread a little olive oil.
  4. Cook the onions and the zucchini. Add to the egg mixture.
  5. Pour about ⅓ of the egg-onion-zucchini mixture on the pan and spread it thinly by tilting the pan.
  6. Layer cheese and nori over the egg pancake.
  7. When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
  8. Repeat this step of 4 and 5 until the egg mixture runs out.
    *tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
  9. Make a long rectangle box shape by cooking 4 sides.
  10. When the omelette cools down, cut it into bite size and serve it with rice.

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Simple potato pancake Gamjajeon (감자전)

Adapted from Maangchi

Ingredients

(2 servings)

  • 1 large potato (8 ounces), peeled and grated
  • ¼ cup grated onion
  • ¼ teaspoon salt
  • ¼ cup potato starch
  • ¼ cup grape seed oil (or vegetable oil)

For dipping sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lime juice (or vinegar)
  • 1 green onion, chopped
  • ¼ cup thinly sliced onion
  • 1 jalapeno pepper, chopped
  • ½ teaspoon sugar

Directions

  1. To make the dipping sauce, combine soy sauce, lime juice, green onion, onion, jalapeno pepper, and sugar in a small bowl and mix it together until the sugar is melted. Set aside.
  2. Put the grated potato and onion in a bowl. Add salt, potato starch and mix it together.
  3. Heat up a 9 to 12 inch nonstick pan over medium-high heat.
  4. Add 2 tablespoons grape seed oil and swirl the pan around to coat it evenly. Add the potato mixture and spread it thinly on the pan.
  5. Cook a few minutes until the bottom of the pancake turns crispy and a light golden brown.
  6. Turn it over with a spatula or flip it. Add the rest of the grape seed oil to the edge of the pancake. Shake the pan and tilt it so that oil spreads underneath the pancake. Let it cook until the bottom of the pancake turns golden brown.
  7. Keep turning it over and cooking until both sides are crispy and light golden brown, usually about 8 to 10 minutes.
  8. Transfer it to a plate and serve hot with the sauce.

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Cheat Tip: Use a food processor to pulverise potatoes. Use a pancake maker to cook them evenly and sit while doing it!

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Korean Fish Fillet Pancakes (전)

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Recipe adapted from Maangchi

Ingredients

  • Any White Fish Fillets (400 grams) – I used Snapper
  • Flour
  • Olive oil
  • Fresh Minced Garlic/ Garlic Granules
  • Salt
  • Ground Black Pepper
  • 3 Eggs
  • Red Chili Powder
  • Soy Sauce
  • Vinegar
  • Onion/ Onion Flakes
  • Sesame Seeds (Optional)

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Directions

  1. You can use fresh or thawed frozen fish – any white fish will do.
  2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth.
  3. Slice fillets thinly and place into a bowl.
  4. Sprinkle 1 tsp of salt, 2 cloves of minced garlic (or 3 tsp of garlic granules – I used a combination), and 1 pinch of black pepper into the bowl of fish slices and gently mix it up by hand.
  5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly with your hand so that the fish is lightly breaded.
  6. Beat 3 eggs in a small bowl and add a pinch of salt.
  7. Add 1 minced small onion (preferrably green, or/and some onion flakes) and red chili pepper pepper into the beaten eggs.
  8. Heat a pan on the stove over medium-high heat.
  9. Add 1 tbs of olive oil to the pan.
  10. Piece by piece, dip your breaded fish into the beaten eggs, and then place the pieces onto the heated pan.
  11. Lower the heat to medium and cook it.
  12. Turn it over using a spatula or spoon.
  13. Add more oil if needed.
  14. On a big plate, place green lettuce on the bottom and place the cooked fish on it for serving.
  15. Serve with a dipping sauce of 2 tbs of soy sauce and 1 or 2 tbs of vinegar and sesame seeds (optional). 

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씬라면 Shin-Ramen Arancini

 

IMG_20150605_183504368Preparation + Cooking time: 40 mins

Ingredients:

  • Shin Ramen soup base
  • Cooked rice
  • Hot n’ Spicy Spam
  • Buffalo mozzarella
  • Olive oil
  • 1 egg
  • Panko breadcrumbs
  • Coconut oil spray (can use canola oil or olive oil if desired)

Method:

1. Empty Shin Ramen soup base into a microwaveable bowl. Add rice into the same bowl. Add hot water and stir.

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2. Microwave, stirring occasionally and adding hot water as necessary until the mixture becomes slightly soft.

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3. Dice some Hot n’ Spicy Spam and add to mixture. Stir to combine.

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4. Put on disposable gloves and spray oil over them so they are non-stick.

5. Cut some buffalo mozzarella into small cubes and set aside.

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6. Scoop some risotto into one hand, place one square of buffalo mozzarella on top, and cover with more risotto so it forms a ball. Repeat until all the risotto is gone.

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7. Crack the egg, whip and then roll your risotto balls in the egg wash.

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8. Sprinkle the breadcrumbs on a tray and roll your now-sticky, egg wash-covered risotto balls to coat them.

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9. Spray your now crumbed risotto balls (which can now be called ‘arancini’) in ample olive oil.

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10. Preheat the air-fryer and then air-fry your arancini, checking mid-way and spraying with oil as necessary, until golden brown.

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9. Serve hot/warm and enjoy! Bet you can’t stop at just one! 🙂

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How to Make a Heart-Shaped Egg

 

Taken from Anna the RedHow make a heart shaped egg <3

[How to make a ❤ shaped hard boiled egg]
– Egg
– Milk carton or any juice carton (cut open, washed well and dried)
– Chopstick (round one is ideal)
– Rubber bands

Step 1: Cut milk carton and fold it in half lengthwise.

How make a heart shaped egg <3

This is all you need. (besides an egg) The milk carton is about 3″ X 8″.

Step 2: Make a hard boiled egg.

Step 3: While the egg is still warm, peel the egg and put the egg on the milk carton, place a chopstick on the center of the egg, and put rubber bands on the both ends.

How make a heart shaped egg <3

If you don’t have a round chopstick maybe you can put a skewer inside a straw and use it. (If you use a disposable chopstick, the middle part of the heart will probably look funky.)

How make a heart shaped egg <3

Make sure the egg is freshly boiled and warm. Otherwise the egg might break from the pressure.

How make a heart shaped egg <3

It’s hard to see but you want the chopstick to dig into the egg.

Step 4: Leave it for about 10 minutes. (Keep the egg in the fridge if it’s summer time.)

Step 5: Take the chopstick off and cut the egg in half.

How make a heart shaped egg <3

Hard boiled eggs are so soft, smooth and easily modified.

How make a heart shaped egg <3

It’s cute as is.

How make a heart shaped egg <3

But the heart shaped yolk makes it even more adorable! Also every pair is very unique, so no other pair is like it! Kind of romantic, isn’t it?

How make a heart shaped egg <3

You can put them in the bento just as they are.

How make a heart shaped egg <3

Or you can cut the bottom of the egg to make them stand.

Bulgogi + Cheese Gozleme

The BEST of Korea and Turkey! XD

Adapted from Phoodie’s Spinach and Feta Gozleme recipe

MAKES 4 (1 per person is a light lunch)

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Ingredients [Gozleme Dough]:

  • 2 cups (250g) Self-raising flour
  • 220g full fat natural greek yoghurt OR 2 tubs of Chobani Plain Greek Yogurt (170g each)
  • 1/2 teaspoon salt
  • Extra flour for dusting
  • Later – oil of your choice

Ingredients [Bulgogi + Cheese filling]:

  • Canola oil spray
  • 1 cup spring onions (diced)
  • 3 cups Marinated Bulgogi (I used Costco’s but Woolworths is fine too!)
  • 2 cups Shredded Mozzarella
  • *Optional BUT recommended – > Lemon Wedges (to serve)

Directions [Gozleme Dough]:

1. Place yoghurt in a bowl.

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2. Whisk it up with a fork so that it becomes “flat”, add salt and mix some more.

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3. Slowly add the flour, whilst stirring at the same time until it combines to yield a firm and only ever so slightly sticky dough.

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4. Once combined, knead on a surface lightly dusted in flour and then form into a ball.

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5. Place in a bowl and cover with cling film, Leave to rest for 15 minutes.

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6. After 15 minutes, take it out of the bowl and cut it into four quarters.

7. One at a time, roll out the dough quarters. You want to get it paper thin, thin to the point that it is ALMOST see through.

*Tip: When rolling dough out, be sure to flour both sides so that the dough doesn’t stick to the rolling pin OR the table. Another good thing to do is oil your hands by wearing kitchen gloves and spraying a bit of non-stick cooking spray onto them and then massaging the oil in so that your ‘hands’ are essentially non-stick! 

Directions [Bulgogi + Cheese Gozleme]:

1. Stir-fry the marinated bulgogi with the canola oil or whatever oil of your choice (i.e. coconut or olive) until cooked through.

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2. Stir in the spring onion and set aside to cool.

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3. Add about one large handful of the cooked bulgogi and spring onion mixture to the dough should have been rolled out (step 7 above).

4. Sprinkle with shredded mozzarella.

5. Fold over and seal edges using the end of a fork, or just your fingers is fine.

6. Slam the little baby into a hot, oiled pan (I used the oil from my marinated feta but olive is just as good).

7. Flip it when golden and cook the other side.

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8. Cut with a pizza cutter, kitchen scissors or knife and serve with lemon wedges!

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My mum is always the first in line to taste-test!

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Tradtional Turkish Pancake

Alternative fillings:

Beef Filling:

  • 400 grams beef mince
  • 1 tablespoon olive oil
  • 1 onion
  • ½ teaspoon sweet paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste

Peri-Peri Chicken Filling:

  • 400 grams shredded chicken seasoned w/ peri-peri sauce
  • 1 tablespoon olive oil
  • 1 cup continental parsley/spinach
  • 1 cup crumbed feta
  • Salt and pepper to taste

Italian Filling:

  • 200g salami
  • 1 tablespoon olive oil
  • 1 cup sundried tomatoes OR jalapenos
  • 1 cup shredded mozzarella
  • 1/2 cup cooked leek OR spinach OR some vegetable of your choice
  • Salt and pepper to taste

Inari – Sushi Rice in Sweet Fried Tofu Pouches

In Korea, we call this recipe 유부초밥 which is pronounced phonetically yoo-boo-cho-bap. However sushi joints tend to sell it by its Japanese name – Inari. Either way, they are delicious and so easy to make… why not make your own?

Ingredients:

  • Cooked rice (any kind, though white is preferred)
  • Sushi seasoning (sold in the supermarkets but you can make your own using the recipe which follows)
  • Inari pockets (find these at any Asian grocery)

The sushi seasoning I used – Obento sushi seasoning found @ Woolworths

Or mix these together for homemade sushi seasoning!

  • 1 cup rice vinegar
  •  3/4 cup sugar
  • 1 tbsp salt

This are the inari pockets I usually use – found at TongLi Supermarket @ Parramatta Westfield.

Sometimes I use this other variety of inari pockets – found them at Magic Supermarket @ Parramatta Westfield.

Directions:

1. Mix about 3 tbsp of sushi seasoning with 1 cup of rice in a bowl.

*Tip: Put on a disposable kitchen glove and spray some oil into it. Then rub in on so that your hands are non-stick!

2. Separate the inari pockets and taking one, open it and lightly, carefully push some rice mixture inside.

3. Pat down so the whole filled pocket is compressed and then set aside on a plate while you work through the rest.

4. Eat! It’s *that* easy! 🙂

Tip: For a bit of added colour and flavour, mix in 2 tsp of furikake mixture – you’ll find this in the Asian grocery too.