Name: Bibimbap
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 5 persons
Ingredients: 4 rice cooker cups of rice - (uncooked Japanese rice, short grain); 4 rice cooker cups of water - Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.; For the bean sprouts; 250g bean sprouts - boiled and drain; 1/2 garlic clove - grated; 1 tsp sesame oil; 1/2 tsp dashida; 1 tsp white sesame; 1/2 tsp sugar; dash of salt; For the carrot; 1 carrot - julienne; 1/2 tsp sugar; 1/2 garlic clove - grated; 1/2 tsp sesame oil; dash of salt to taste; dash of dashida (optional); For the spinach; 130g baby spinach or spinach - boil and drain (cut into bite sizes); 1/2 tsp soy sauce; 1/2 garlic clove - grated; 1/2 tsp sesame oil; 1/2 tsp white sesame; dash of sugar; For the daikon radish; 100g daikon radish - julienne (soak in the salted water for 20 mins.) - drain well; 1/4 tsp korean red pepper powder or chili pepper; 1/2 tsp sugar; 1/2 tsp sesame oil; 1/2 tsp white sesame

November 13, 2019

Bibimbap

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

4 rice cooker cups of rice - (uncooked Japanese rice, short grain)
4 rice cooker cups of water - Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.

For the bean sprouts

250g bean sprouts - boiled and drain
1/2 garlic clove - grated
1 tsp sesame oil
1/2 tsp dashida
1 tsp white sesame
1/2 tsp sugar
dash of salt

For the carrot

1 carrot - julienne
1/2 tsp sugar
1/2 garlic clove - grated
1/2 tsp sesame oil
dash of salt to taste
dash of dashida (optional)

For the spinach

130g baby spinach or spinach - boil and drain (cut into bite sizes)
1/2 tsp soy sauce
1/2 garlic clove - grated
1/2 tsp sesame oil
1/2 tsp white sesame
dash of sugar

For the daikon radish

100g daikon radish - julienne (soak in the salted water for 20 mins.) - drain well
1/4 tsp korean red pepper powder or chili pepper
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tsp white sesame
1/2 garlic clove - grated
1/4 tsp apple vinegar

For the beef

500g boneless beef, sirloin or any tender loin area - cut into thin strips
2 tbsp cooking sake or white cooking wine
1 1/2 tbsp sugar
1 tbsp sesame oil
1 garlic clove - grated
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp dashida

For the bibimbap sauce

2 garlic cloves - grated
50g soy sauce
3 tbsp sugar
1 tbsp cooking sake or white wine
1/2 tbsp sesame oil
2 tsp white sesame
1/4 tsp dashida
2 tbsp gochujang - less or more as your taste
2 or 4 egg yolk

Instructions

1. For the bean sprouts, add all the ingredients in a bowl and mix. Set aside.
2. For the carrot, add all the ingredient in another bowl and mix. Set aside.
3. For the spinach, add all the ingredients in another bowl and mix. Set aside.
4. For the daikon radish, add all the ingredients in another bowl and mix. Set aside.
5. For the beef, in a bowl, add all the ingredient ( except the beef ) and mix well. Add the beef to marinate for about 15min. Heat 1 tbsp oil and stir-fry the beef until no longer pink. Set aside.
6. For the bibimbap sauce, in a small pan, heat 1 tsp oil and fry the garlic until fragrant. Add all the rest of sauce ingredients (except gochujang at the moment). Bring it to a boil and simmer for about 15~20min. Add gochujang as per your taste.
7. Assemble bibimbap, place the rice into an iron casserole dish or a bowl you prepared (I used a Staub here). On top, add the meat and the vegetables you made onto the rice and place 2 or 3 egg yolks onto the vegetables. Pour the bibimbap sauce, as much as you like, and mix well before you eat.

June 19, 2019

Twice-cooked Szechuan pork Stir Fry

Persons

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

700 to 800g pork belly - thinly sliced - cut into bite sizes
2 to 3 leeks - coarsely sliced
5 garlic cloves - finely chopped
30g fresh ginger - finely chopped

Seasoning

1 tbsp doubanjiang
1 1/2 tbsp fermented black beans sauce (Dou Chi)
1 tbsp shaoxing wine or sake or cooking white wine
1/2 tbsp tian mian jiang / sweet bean sauce
2 tbsp white sugar
1/2 tbsp soy sauce
2 tsp brown sugar
2 tsp sichuan peppercorn oil
1 tsp dark soy sauce - optional

Instructions

1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
4. Add the leek and saute lightly. Serve hot!

Notes

If you want to keep more crispy for the pork :
After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce.
Serve hot!

September 18, 2018

Ground beef garlic fried Rice

Persons

Ingredients

350g ground beef
5 to 6 garlic cloves - thinly sliced
1 leek - roughly chopped

For the seasoning

1 1/2 tbsp chicken broth paste or weipa or gara soup powder
2 tbsp soy sauce
1 tsp sugar
2 tbsp white wine or cooking sake
3 cups cooked white rice
10g salted butter

Instructions

1. In a wok, heat 2 tbsp oil and fry the garlic until lightly browned. Transferr to a plate and set aside.
2. In the same wok, fry the ground beef until no longer pink then add the leek. Fry for a few minutes. Transfer to a plate and set aside.
3. In a same wok, add 1 tbsp oil and cook the rice over high heat. Sprinkle white wine (or cooking sake) over rice, stirring continuously to avoid burning.
4. Add fried garlic from #1 and cooked beef from #2 over the rice. Stir to combine for a few more minutes. Add all the seasoning ingredients and fry to mix.
5. Add butter and fry for a few seconds more until the butter is melted.
Serve hot!

May 27, 2018

Quick mixed sushi

Serving Size

5 to 6 people

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

1 hour

Ingredients

4 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
4 rice cooker cups of water (160ml x 4 = 640ml)

For the seasoning of rice (A)

100ml apple cider vinegar or rice vinegar
52g sugar
12g salt (2 tsp)

For the filling

100g crab sticks - roughly chopped
160g ham - chopped
300g cucumber - cut into small cubes (or 200g green beans - cut into small pices)
1/2 tsp salt
60g mayonnaise
3 eggs
1 tsp sugar
1/4 tsp fine salt
20 mini tomatoes - cuto into half
120g smoked salmon - cut into bite sizes

Instructions

1. In a small pan, add the ingredient A. Bring to boil. Set aside, this is the sushi vinegar.
2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10 mins.
3. Transfer the rice to a sushi rice mixing tub (moistend with a water) or a medium bowl, and pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Let it cool down.
4. Making scrambled eggs In a bowl, add egg, sugar and salt and mix well. Heat some oil in large nonstick skillet over medium heat until hot. Pour in egg mixture. Mix with 4 to 5 chopsticks, forming large soft curds. Set aside.
5. In an another bowl, add cucumber and mix with salt. Leave for about 15 min. Drain well and mix with mayonnaise. Set aside.
6. Now add all the filling ham, cucumber (or green beans), egg, crab sticks into the sushi rice. Mix gently with a rice paddle. Do not over mix. Laslyt, add the tomatoes and mix lightly. Arrange some smoked salmon over the sushi for topping.
Cover and chill until ready to serve.

May 18, 2018

Tsukune rice burger

Persons

Ingredients

720g steamed rice (approx.)
1 tbsp katakuriko/potato starch
2 tbsp white sesame
dash of salt

For the tsukune

700g ground chicken
1 onion - finely chopped - drained
280g firm tofu
1 tbsp katakuriko/potato starch
1 tsp fine salt

For the egg filling

3 eggs
1/4 tsp sugar
dash of salt
2 tbsp milk

For the sauce

3 tbsp cooking sake or cooking white wine
3 tbsp soy sauce
3 tbsp sugar
Salad (lettuce leaves)
Mayonnaise - optional

Instructions

1. Make rice buns In a medium bowl, add steamed rice, katakuriko, sesame and a dash of salt. Mix them well and set aside.
2. Divide the rice into 8 portions. (1 portion = about 90g), fill the circle mold with the seasoned rice. and gently shape the rice bun by pressing it down to flatten it. Repeat with all the rice until you have 8 buns.
3. In a skillet over medium-high heat, heat 2 tbsp vegetable oil, then reduce the heat to low and place the rice buns. Cook them and turn them over, until crispy. Transfer the rice buns onto the plate and set aside.
4. Make tsukune wrap the tofu with paper towel and micro-wave it (600W) for about 1 to 2 minutes. Break the drained tofu into small pieces.
5. In a medium bowl, add ground chicken, drained tofu and the rest of ingredients A. Mix it all together until everything is evenly combined.
6. Heat 2 tbsp oil in a skillet over medium heat until hot. Then shape the chicken into flat circle patties and place them in the skillet. Fry on both sides until lightly brown. Cover and simmer for about 4 to 5 mins or until cooked through. Transfer the tsukune patties to a plate. Set aside.
7. In the same skillet, add all the sauce ingredients and bring to a boil. Place the tsukune patties in the sauce. Simmer on a low heat until the sauce starts to thicken. Set aside.
8. Make scrambled egg Lightly whisk the eggs, salt, sugar and milk together until the mixture is homogeneous. Heat 1 tsp oil or butter in a small frying pan, when the pan is hot enough, pour in the eggs, stirring, until the eggs are fully cooked through. Set aside.
9. Assemble the burger Spread some mayonnaise on the rice buns (optional), then spread the teriyaki sauce as well. Top with lettuce leaves, place the tsukune on top of the lettuce. Put some scrambled eggs. Put about 1 tsp mayonnaise over the eggs. Place another rice bun on top of it.
Serve!

May 16, 2018

Hamburger rice – Ground Beef with rice

Hamburger rice - Ground beef with rice

Persons

Ingredients

2 garlic cloves - finely chopped
350g ground beef
2 leeks - finely chopped
1 carrot - finely chopped

- Ingredient A -

1/2 tbsp ginger powder
2 tsp mayonnaise
2 tsp bouillon beef (powder)
4 tbsp ketchup
2 tbsp tonkatsu sauce or worcestershire sauce
1 tsp kosher salt (or more)
1 tsp soy sauce
100g grated cheese - your choice

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add ground beef, leek, carrot and cook, breaking it into crumbles over medium heat until the meat is no longer pink.
2. Add the ingredient A to season and let simmer for another few minutes.
3. Serve over hot rice and sprinkle with grated cheese.