Wednesday, June 29, 2011
Myulchi Bokkeum (Stir-fried Anchovies)
My Korean friend Clara introduced me to this appetising dish (sweet, salty, spicy and sticky) which I later discovered that it is called Myulchi Bokkeum. Myulchi means dried anchovy in Korean and Bokkeum means stir-fried. It is one of the basic side dishes which is usually served with plain white rice. Personally I like it as a filling for my sushi.
Ingredients:
130g dried small anchovies (* I used dried whitebaits)
2 - 3 tbsp cooking oil
1 tsp sesame oil
20g garlic, minced
20g shallots, minced
2 tsp sesame seeds - lightly toasted
Sauce: (mix all together)
2 tbsp brown sugar
2 ½ tbsp gochujang (Korean hot pepper paste)
1 ½ tbsp corn syrup
2 tbsp warm water
½ tsp soy sauce
- Wash and rinsed anchovies.
- Fry the anchovies until dry, then add enough oil to stir fry until slightly crispy. Dish out and set aside.
- Add in about 1 tbsp oil, and saute minced shallots and ginger until fragrant. Then pour in sauce and bring to the boil. Simmer until slightly thickened.
- Add in fried anchovies and stir to combine. Finally add in sesame oil and sesame seed. Mix well.
Tuesday, June 28, 2011
Coco-pandan Cake
A coconut-pandan cake ... thanks to Wendy who kindly shared this recipe.
(A)
200gm self raising flour, sifted
1/2 cup dessicated coconut
250ml fresh milk
125gm butter
100gm sugar
2 egg yolks
1/2 tsp pandan essence
(B)
2 egg whites
½ tsp cream of tartar
50gm sugar
- Preheat oven at 160 deg C. Line the base of a loaf tin (21 x 10 cm).
- Combine milk with pandan essence.
- Beat (B) until stiff peaks form. Set aside.
- With the same beaters, beat butter and sugar until light and fluffy. Add in egg yolks, one at a time; beating well and scrape the bowl after each addition.
- Fold in flour into the egg yolk mixture, alternating with milk & pandan mixture.
- Add in dessicated coconut. Mix well to combine.
- Finally fold in beaten egg whites in 3 additions.
- Pour batter onto prepared pan and bake for about 50 mins or until cooked.
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