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! 

Lemon Yellow Butter Cake

After baking a batch of friands which used only egg whites, I decided to make this lemon butter cake using the remaining egg yolks. Recipe adapted from Joyofbaking.

Ingredients: (all at room temperature)

6 egg yolks
180 ml milk
60ml lemon juice
2 tsp vanilla extract
300g self-raising flour
200g caster sugar
170g butter
zest of 1 lemon
icing sugar for dusting

• Preheat oven to 170 degrees C.
• Grease molds with butter.  (You can also use a bundt pan or any other pans)
• In a medium bowl, combine egg yolks, vanilla and 1/4 cup milk.
• Combine flour and sugar in a large bowl and mix on low speed.
• Add butter and remaining milk and lemon juice and mix on low speed until all the dry ingredients are moistened.
• Increase to medium speed and beat for about 2 minutes to aerate and develop the cake's structure.  
• Gradually add in egg mixture in three additions; beating about half a minute after each addition.
• Pour into the prepared pan and bake for about 40 - 45 minutes or until cooked when tested.
• Cool the cakes in the pans for about 5 minutes before removing.
• Dust the cakes with icing sugar before serving.

Dark Chocolate Mini Friands

Ingredients:

220g icing sugar, sift
75g plain flour
185g butter, melted
6 egg whites, whisked until foamy
100g almond meal
20g dessicated coconut (optional)
zest of 1 orange (optional)
dark chocolate, chopped into small pieces

• Preheat oven to 170 degrees C.  Grease two 12-holes mini muffin pan.
• Combine flour, almond meal, dessicated coconut and icing sugar in a bowl.  
• Add melted butter and egg whites into the flour mixture and whisk until just combined.
• Divide mixture among the muffin holes then spoon some chopped chocolate into the centre of each friand. 
• Bake for about 15 minutes or until browned and cooked when tested.
• Allow friands to stand in the pans for about 5 minutes, then run a small rubber spatula around the outside of each friand to loosen before turning them onto a wire rack to cool.
• Dust friands with cocoa powder and icing sugar when served (optional).