Kimchi Fried Rice

Ingredients: (serves 1)

1/2 cup cooked rice
1 cup kimchi, chopped to bite-sized pieces
4 fresh button mushrooms, sliced
1 large red capsicum
1/4 cup frozen green peas
1 tsp sesame oil
1 clove garlic, minced
2 tsps light soy sauce (or fish sauce) to taste
pepper to taste
sugar to taste
coriander leaves (to garnish)

• Heat cooking oil in a wok.  Saute garlic until fragrant.
• Add in mushroom and kimchi.  Stir fry for about a minute or two or until aromatic.  Add in sesame oil.
•  Toss in the rice and turn up the heat.  Add in capsicum and green peas.  Season with soy sauce, sugar and pepper.
• Add in coriander leaves and serve hot.

Coconut-Pineapple Cake

Thank you very much Florence dear who baked me this beautiful cake and then shared her wonderful recipe with me .... 

Ingredients:

180g butter, softened
180g caster sugar
250g self-raising flour
pinch of salt
4 eggs
1 tsp vanilla extract
1/2 cup grated coconut (fresh or frozen)  **
50ml sour cream **
50 ml fresh milk
3 tbsp crushed pineapple

Since I don't have any fresh or frozen grated coconut and sour cream, I tweaked the recipe a little -

1/2 cup dessicated coconut **
100ml natural yoghurt  **

• Preheat oven to moderate (about 160 degrees C).  Grease a 19cm round pan; line base with baking paper.
• Sift flour together with salt.  Set aside.
• Beat butter with an electric mixer for about a minute and gradually add in sugar.  Beat until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
• Fold in flour and dessicated coconut, alternately with the yoghurt and milk,  beginning and ending with flour.  Stir in pineapple.
• Pour batter into the prepared pan.
• Bake for about 55 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.
• Once cake is cool, spread frosting over the cake and sprinkle with toasted dessicated coconut on top.

Frosting:

1 cup thickened cream
5 tbsp icing sugar
2 tbsp lemon juice 
red food colouring (optional)
2 tbsp dessicated coconut (lightly toasted)

• Beat cream and sugar until stiff peak forms.  Then add in lemon juice.  Beat to combine.
• Spread whipped cream onto cake and sprinkle toasted dessicated coconut over the top.

 

Bibimbap

Ingredients: (serves 3)


cooked rice
150g soy bean sprouts
1 zucchini, julienned
1 carrot, julienned
100g oyster mushroom, sliced
1 piece fried firm tofu
100g enoki mushroom
minced garlic
salt, sugar & pepper to taste
sesame oil
cooking oil
3 eggs
2 chicken thighs - marinade with light and dark soy sauce with sesame oil and pepper


Sauce: (mix everything together)

4 tbsp Korean red chili paste (kochujang)
1 tsp finely minced garlic
1 tbsp rice vinegar or apple cider
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp toasted sesame seeds
1 scallion, finely shredded
2 tsp honey
1 tbsp warm water to dilute

• Pan fry the marinated chicken and leave it aside.
• Cook bean sprouts in a cup of water with a little salt for about 20 minutes.  Drain.  
• Sprinkle zucchini with a pinch of salt.  
• Heat up a little oil in a wok and saute zucchini, carrot and bean sprouts separately with some garlic, sesame oil and salt. 
• Saute the oyster and enoki mushrooms separately with a dash of soy sauce, sugar and salt.  Add a little sesame oil.  Dish them out.
• With a little oil, fry the tofu.
• Then fry eggs, sunny side up.
• To serve, put the cooked rice in a bowl and placed all the vegetables, mushrooms  and meat over the rice.  Then place the egg in the centre and drizzle bibimbap sauce over it and mix.
• ENJOY!