Kimchi Fried Rice

It was four years ago in March 2022, that I first try a hand on this Homemade Easy Korean Kimchi. I was addicted to it since then, and continue to make a new batch, just when the stock is about to run out.  My daughter and daughter-in-law loves it too.

I love to use this homemade Kimchi to fry rice, either with meat or meatless, the result is always awesome!

It has been quite a while since I had Kimchi Fried Rice, so I decided to make use of the leftover Kimchi in the fridge to cook it for our lunch.

The recipes for this 'Simple Yet Yummylicious' Kimchi Fried Rice can be obtain by clicking the link here and here.  If you are a fan of Korean Kimchi, try out the recipe in the link here.

Blanched leafy veggie with fragrant garlic sauce

 

Ingredients:

4 cloves garlic (peeled and chopped)

1 1/2 tbsp oyster sauce

1/2 tsp dark soy sauce

1 tsp cornflour/cornstarch

1 tbsp water

1/2 tbsp cooking oil

1 packet green veggie (I use bok choy) - separate the veggie into individual leaf, washed and drained

Methods:

1. In a small bowl, add oyster sauce, dark soy sauce, cornflour and water; stir to mix until combined.
2. In a medium heated wok add cooking oil.  Add the garlic and fry until fragrant and lightly golden.  Give the sauce a stir and pour into the garlic.  Stir and simmer on low heat till gently bubbling and thickened.  If the sauce is too thick add another tablespoon of water.
3. Remove the sauce into a bowl and set aside.
4. To blanch the veggie: bring a wok of water added with two pinches of salt and half tablespoon of cooking oil to a boil.  When the water is boiling, put in all the veggie.  Quick blanch them evenly for about 12 seconds.  Drained and arrange on a serving plate. 
5. Drizzle the fragrant garlic sauce over the veggies.
6. Serve!

I adapted this recipe from 'Mama Pearl Asian Kitchen' by Pearl Ng with a slight adjustment to suit my cooking preference.

Stir-fried chicken with cabbage

 

Ingredients:

1 chicken thigh (deboned, remove skin and cut into bite-sized pieces)

a small pinch of salt

a small pinch of ground white pepper

1/2 tsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp cornflour/cornstarch + 1/2 tbsp water (slurry)

1/2 tbsp cooking oil

Sauce: (mix in a small bowl)

1/2 tbsp light soy sauce

1/4 tbsp dark soy sauce

1 tbsp oyster sauce

3 tbsp water (add slightly more if you prefer a bit more sauce)

1/2 tsp cornflour/cornstarch

1/2 tbsp water

For the stir-fried:

1 1/2 tbsp cooking oil

1 cup cabbage (washed and cut into bite-sized pieces)

2 cloves garlic (peeled and chopped)

1/2 tsp ginger (peeled and chopped)

Instructions:

1. Place chicken pieces in a bowl, season with salt and mix well.  Add white pepper, light soy sauce and dark soy sauce and mix until combined.  Add in the cornflour slurry and give it a mix.  Finally, add the cooking oil and mix until evenly coated.  Let the chicken marinate while preparing the other ingredients.
2. In a wok over medium-high heat, add 1 tablespoon of cooking oil.  Add in marinated chicken and spread it out in a single layer.  Stir-fry until fully cooked through.  Add the garlic and ginger and stir-fry until fragrant.  Remove the chicken from the wok and set aside.
3. In the same wok over medium-high heat, add the remaining 1/2 tablespoon of cooking oil.  Add the cabbage and stir-fry until slightly softened but still crisp.
4. Return the chicken to the wok and pour in the sauce.  Stir-fry until the sauce thickens and coats the chicken evenly, creating a glossy finish.  
5. Remove onto a serving dish and enjoy with a plate of warm fluffy white rice.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.

Sweetened Condensed Milk Cookies

This simple looking cookies are so deliciously buttery, soft, melt-in-your-mouth and you can't just stop at one!!

Ingredients:

1/2 cup (113 g.) unsalted butter (room temperature)

1/2 cup sweetened condensed milk

1 tsp. vanilla extract

1 1/2 cups plain flour (sifted)

1 tsp. baking powder (sifted)

1/4 tsp. salt

Some granulated sugar (for sprinkle)

Methods:

1. In a stand mixer, beat butter until smooth and creamy.
2. Add condensed milk and vanilla; mix until well combined.
3. In another bowl, whisk flour, baking powder and salt.
4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
5. Scoop about a tablespoon of dough and roll the dough into balls, lightly press to flatten the top of the dough with my 2 fingers, place onto a lined baking sheet, and sprinkle some granulated sugar over the top.  Repeat until all is done.
6. Bake in a preheated oven of 175 degree Celsius for 10-12 minutes. 
7. Remove from oven and let it cool on the pan for a few minutes, then transfer to a cooling rack to cool completely, and store in an airtight container.

I adapted this recipe from 'recipejournal101' with a slight adjustment to suit my baking preference.

Easy Signature French Toast

As and when there are some loaf bread leftover in my pantry, and especially when I am on a lazy mode, I will make this easy Signature French Toast to enjoy.  This recipe of mine is very simple and yet yummylicious!

Few steps instructions:

1. In a large bowl, add 3 eggs, half tablespoon of granulated sugar, and whisk using a fork until the sugar dissolves.  Set aside.
2. In a medium heated non-stick pan, add 2 tablespoons of oil. 
3. Take a piece of bread, soak it in the egg mixture, both sides; then let excess egg mixture drips off, and place on the heated pan. I put 2 pieces at a time. Control the heat so it won't get browned too much on one side while the inside of the bread is still not cooked.  Turn over and use a spatula to lightly press over the top of the bread.  Remove from heat once both sides are browned.  Add more oil and repeat with the remaining bread.
4. Enjoy with a cup of hot coffee or tea.  This French Toast can be served warm or cold.

Coffee Hot Cross Buns

This Holy Week, I baked a batch of Coffee Hot Cross Buns using the same recipe which I baked last year.  Instead of using Cranberries, I filled it with Raisins.

After Church Service on Good Friday, I had this Coffee Hot Cross Bun with a glass of Ice Matcha Latte.  

My daughter-in-law bought me a packet of Uji Matcha Double Rich (Matcha Milk) during her visit to Japan.  It's so yummy with a slight tang of sweetness, not overly sweet.

To get the full recipe of this hot cross buns, click this link here.

Prawns and Capsicum Spaghetti or Noodles

Ingredients: (serves 2)

2 portions Spaghetti (cooked according to packet instructions, drain and set aside)

10 prawns (peeled and deveined)

1/2 red capsicum (sliced into bite-sized pieces)

1 tbsp light soy sauce

1 tbsp oyster sauce

1 1/2 tbsp. cooking oil (part)

2 cloves garlic (peeled and chopped)

1/2 onion (peeled and thinly sliced)

Methods:

1. Heat  half tablespoon cooking oil in a wok over medium-high heat.
2. Add prawns and cook for 2-3 minutes until turn pink.  Remove and set aside.
3. In the same wok, add another 1 tablespoon oil, saute garlic, capsicum and onions until tender. 
4. Add prawns and spaghetti/noodles back to the wok.
5. Pour in light soy sauce and oyster sauce, stirring until well combined and heated through.
6. Garnished as desired and serve hot!

I adapted this recipe from 'Best Chinese Cooking' by Aileen Dequina with slight adjustment to suit my cooking preference.