Phoebe's Kitchen

Korean pancake 'Buchimgae'

bullasam@hanmail.net (Phoebe Chung) — Thu, 13 Jan 2011 14:46:00 +0800

This thin, flat Korean pancake is called 'Bu Chim Gae'. Most Korean make this with Kimchi or some vegetables(zucchini, potato, spring onion...etc.), some seafood(clam, squid....etc.). This time, I made it with zucchini.

My mother used to make the Buchimgae many times during the rainy days in the East Asian rainy season.
It is popular dish eaten when a group of friends sit down for a chat. Especially when it's raining.^^ Also it's a perfect side dish consumed with 'Makguli' which is Korean traditional rice wine.

Ingredients (serve 3or 4)

1/2 zucchini cut into strips

2 spring onion copped

3 Tbsp shredded carrot

1 chopped chilli

1cup plain flour

1 egg

1cup cold water

salt for taste

vegetable oil to coat the frying pan

Mix flour, egg and water,

add all the vegetables

add salt for taste

Place pan on medium heat

put a spoonful vegetable oil

When the pan is hot

pour 1/2 of the flour mixture into the pan

cook for 3-4 minutes or until golden underneath

Turn over and cook for a further 2-3 minutes or until golden underneath.

Isn't it easy???

I usualy make a spicy soy dipping sauce

but this time I made a sour soy sauce.

1 Tbsp soy sauce

1 tsp vineger

a pinch of chilli powder

mix all ingredients.

In hot summer afternoon......

Cool rain shower.....

Buchimgae with Makguli.....

Awesome~!

Some changes between the sushi and the sandwich

bullasam@hanmail.net (Phoebe Chung) — Tue, 4 Jan 2011 01:30:00 +0800

Which is the sushi, which is the sandwich?

Can you tell???????*^^*

I know this is not traditional looking!
I love to make the color match
and experiment with little changes.
Also cooking it was a lot of fun.

These will make yummy finger foods at a party.

Ingredients for roll sandwich (serve 4)

4 slices white bread
2 Tbsp cream cheese
150g can tuna, drained and flaked
1/2 small carrot, grated
1/2 capsicum, cut into long strips
1 small avocado, cut into long strips

Trim the crust off the white bread.
Flatten the slices of the bread with a rolling pin.
Spread with cream cheese.
Lay carrot, capsicum, avocado, tuna meat.
Roll up bread, pressing gently to seal.

cut each roll in 3 equal pieces.

Ingredients

for sushi rice (serve 3)

3 cups steamed rice

2 Tbsp rice vinegar

2tsp sugar

1/4 tsp salt

3 sheets nori(paper-thin dried seaweed)

1/3 cup crab meat(I used instant crab meat), roughly chopped

1/3 cup beetroot pickle, chopped

1/3 cup yellow colored radish pickle, chopped

* You can use shrimp, flying fish roe, pickled ginger...etc.

What ever you like..^^*

In a small bowl, whisk vinegar, salt and sugar

Mix with rice and vinegar mixture.

Stirring constantly, slowly add vinegar mixture untill incorporated.

Divide the rice into 3 bowls,

mix with 3 ingredients each(pickled radish, pickled beetroot, crab meat)

Toast nori sheetsin a hot frying pan untill crisp

about 30 seconds each side.

Place nori sheet, shiny side down on dry work surface.

And cover with one bowl from the rice mix.

(Using moistened fingers)

Place a nori sheet on the top, make it level with a rolling pin.

Spread anather bowl of rice mix.

Cover third nori sheet and make it level with the rolling pin. and so on....

Trim edges with a wet and sharp knife.

cover with foil, let it stand few minutes.

Slice crosswise, serve whith wasabi soy sauce.

I can tell your kids will love them.*^^*

Pan fried salmon fillet with hollandaise sauce

bullasam@hanmail.net (Phoebe Chung) — Sat, 1 Jan 2011 16:56:00 +0800

A few months ago, Kevin and I went to a friend's birthday party.

The place was a restaurant in Sai Kung which is a beachside village of Kowloon, Hong Kong.

The dinner time was little bit late, so......................I had too many appetisers ( parma wrapped artichoke hearts was so yummy. >.<) with a glass of champagne(that's my alcoholic capacity).

There were 2 main dishes. We choose a main dish each and shared. I couldn't finish my dish..... doh!

This is the dinner menu. The chicken dish was too salty, hummmmm~~.

But the salmon~~? Excellent!

A few weeks later, I made the salmon dish with some changes. I didn't have caviar this time (oh~yeh~~ that's an expensive one.*^^*), but I got some nice herb mix from Kevin's friend Dietmar. It's an Arabian herb mix. I can't read the words of the ingredients but I can taste sumach,majoram,sesame seed...etc. That gives great flavour to fish.

So, let's copy the restaurant main dish~!

Ingredients

For salmon (serves 1)

1 salmon fillet (about 4 ounce)

1 tsp Arabian herb mix(or dry thyme and majoram or rosemary)

1/4 tsp salt,

1/4 tsp blackpepper

handful of asparagus

1 medium potato

1 Tbsp butter

for hollandaise sauce(4cups)

2 egg yolks,

2 Tbsp water,

80g butter (cut into small pieces)

1/4 tsp salt, 1/4 tsp white pepper

1 Tbsp lemon juice

Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks and 2 Tbsp water in a heatproof bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper

Rub fish with dried herbmix, season with salt and pepper. Grill fish on buttered pan , skin side up 4 to 5 minutes (If skin side down first, the fish breaks easily.) Using a thin spatula, flip the fish and cook until slightly pink in the center, about 4 minutes more, depending on thickness of the fillet.

(Can be grilled.)

Pan fry the sliced potatos and the asparagus, serve with salmon and holladaise sauce.

Here is the recipe Nicola, better late than never~~~!^^*

Korean beansprout soup with clam 'Kong Na Mul Guk'

bullasam@hanmail.net (Phoebe Chung) — Tue, 28 Dec 2010 19:27:00 +0800

I had this soup so many times when I was a child.

The beansprout was the cheapest ingredient (it is still a cheap one),

also it is so simple to cook .

My mother was a working mom.

She made this soup when she didn't have time to cook
or during the cold Korean winter.

'Kong Na Mul' means soybeansprout,

also it refers to a seasoned side dish made from soybeansprout.

'Kuk' means the soup.

This soup can be cooked with or without the clams or the mussels.

Ingredients

200g beansprouts
2 cups clams

2 cloves garlic crushed
1 chilli chopped
1/3 cup chopped leek
1~2 Tbsp light soy sauce
3 cups water

Place the clams In a bowl, pour in the water and a tsp of salt' leave to soak.
This will make the dirt come out of the clam.
Trim the ends of the beansprouts, Wash the beansprouts few time, also rinse the clams until the dirt has been removed.
Place a pot on medium heat with 3 cups of water, put the clams and beansprouts in the pot and cover with a lid and boil.
Don't open the lid until the water is boiling.
If you open the lid befor the water boils, the beansprouts will make the soup taste bad.
1 minute after the soup starts boiling, open the lid, put all the other ingredients into the pot and stir.
Cover with the lid and boil for 2 or 3 minutes, add some more light soy sauce for taste and serve.

We enjoy this soup very much.
Especialy when we get flu, we eat this soup with a lot of chilli powder.
Also this soup helps after you drink a lot of alcohol! 

It works,,,, definitly.*^^*

Korean seaweed soup 'Mi Yok Guk'

bullasam@hanmail.net (Phoebe Chung) — Thu, 21 Oct 2010 13:15:00 +0800

'Mi Yok' means seaweed 'Guk' means soup in Korean.
When Korean women are in their confinement after having a baby, they eat seaweed soup for recovery.
The seaweed has lots of calcium and iodine, so it improves blood circulation and quality.
It helps the baby and the mother.
In Korea it is traditional to eat seaweed soup on your birthday.
But not just birthdays, we also eat this soup with normal meals.It is easy and simple to cook, with few ingredients and also healthy.^^*

You can make this soup with sliced or minced beef, clam, mussel... etc.

When you use clams or mussels, put them into salted water, leave standing for a few minutes, wash a few times
and then put into the soup when you pour the water into the pot.

Ingredients

1/3 cup dry seaweed
150g minced or sliced beef
2Tbsp light soy sauce
3 tsp sesame oil
2 cloves garlic
4 cup water
light soy sauce for taste

place the seaweed and 3cups of water in a big bowl, leave until seaweed is soft.Put the beef into another bowl, add 1 Tbsp of light soy sauce and 1 tsp of sesame oil and mix well.
When the seaweed is soft (If you touch the seaweed, you can feel it is soft)
pour more water in and rub hard and drain (2 or 3 time).
Finaly squeeze the seaweed, put into a pot with beef.
Place the pot on medium heat.
Add 2 tsp sesame oil, 1 Tbsp light soy sauce and crushed garlic.
Stir well until the beef turns brown.
Pour 4 cups of water into pot, cover and boil.
When the soup starts boiling, remove the froth from the surface and add more light soy sauce for taste.
Reduce heat to low, and leave for a few minutes. And serve ~~~~

Korean pan fried zucchini salad 'Ahobok Bokum'

bullasam@hanmail.net (Phoebe Chung) — Sun, 10 Oct 2010 12:58:00 +0800

'A Ho Bak' means zucchini, 'Bok Um' means pan fried in Korean.

'Ahobak Bokum' has many recipes in Korea,

using different saucee for seasoning

(for example shrimp paste or fish sauce ect.)

This is a recipe from my aunt who lives in the Korean countryside.

She has amazing cooking ability like most older generation women.

I love this recipe because it is an easy method

and the simple ingredients makes a fantastic side dish for steamed rice.

This recipe can be made with or without chilli powder.

And also I use 1 Tbsp Korean perilla seed oil,

but you can use 1/2 Tbsp sesame oil and 1/2 Tbsp vege oil mix instead.

I suggest you add 1/2 Tbsp of light soy sauce

if you just want a salad with a western style meal.

Try it!!!!

Ingredients

2 small zucchinies

A handful of chopped leek

3 cloves of garlic, crushed

1/2 tsp sea salt

1/2 Tbsp sesame oil

1/2 Tbsp vegetable oil

1 Tbsp light soy sauce

1/2 Tbsp chilli powder(optional)

1. Wash and slice the zucchini, about 5mm thick. Put all the zucchini slices in a bowl, add sea salt and mix gently. Leave to stand about 30 min.

2. Mix the sesame oil and vegetable oil. Put the pan on medium heat, add the oil mixture 1/2 Tbsp at one time.(You should add more later, when the pan goes dry.)

3. Place the zucchini slices in the pan. Leave 2~3 min until light brown and turn over, cook for another 2 min. (You should turn the heat to low if the pan is too hot. Don’t burn the zucchinis.)

4. Put the fried zucchinis into a bowl.
Add chopped leeks and crushed garlic. Add the light soy sauce and chilli powder as you like.

6. Mix the seasoning in gently. Enjoy it!

Korean radish kim chi, Kag Tu Gi

bullasam@hanmail.net (Phoebe Chung) — Mon, 4 Oct 2010 23:06:00 +0800

Kimchi is the most popular traditional side dish in Korea.

It is preserved and fermented vegetable.

There are many hundreds of different kind of kimchi.

Kag Tu Gi is one of them.

It's made from Asian radish.

Kag Tuk means the cube cut shape,

so we call this 'Kag Tu Gi'.

Koreans have kimchi and a lot of side dishes and steamed rice at each meal.

Kag Tu gi also goes well with meat soups.

It complements the meat soups rich taste.

So...let's make it~~

Ingredients

2 Asian radishes
1g sweetner
1 Tbsp sea salt
5~7 springonions
1/2 onion
3~5 cloves garlic
small piece ginger
1 Tbsp rice flour
1/3 cup water
5 Tbsp chilli powder
1 and 1/2 Tbsp shrimp paste
1 Tbsp sugar
and more sea salt for taste.

Wash all the vegetables in running water a few times.

Scrape the dirty skin off the radish.

Cut the radish into 1.5~2 cm cubes

Put 1g of sweetner and 1 Tbsp of sea salt into radish bowl,

mix well ....leave to stand for 30 min.

Remove excess water from the radish.

Chop all springonions 3~5cm, slice the onion,

crush the garlic and ginger.

Mix the rice flour and water, cook in microwave

until it becomes thick like porridge.

Put all ingredients into a big bowl,

add more sea salt for tast and mix well.....

It needs to be a little salty to preserve and to ferment.

Keep in an air tight container in the fridge.

It doesn't have a use-by-date,

so it depends if you prefer sour or fresh.

Pretty start prawn rice paper rolls

bullasam@hanmail.net (Phoebe Chung) — Sat, 22 May 2010 14:45:00 +0800

Hong Kong is now hot and humid.

This sticky summer will go on until september...huuuu...

The problem is that a lot of Hong Kong kitchens are too small.

So I don't want to cook in the day time with a hot gas stove.

I understand why the vietnamese enjoy these rice paper rolls.

The fresh vegetables make it healthy and refreshing.

And I don't need to do too much work in the kitchen.
These rice paper rolls are good for party food

or a hot summer lunch.

My partner's sister gave me the recipe

"Minced chicken rice paper rolls with fish sauce",

but this time I made them with some prawns.

The fish sauce is perfect with any rice paper rolls

Ingredients (Make 12 rice paper rolls)

12 sheets of rice paper,

1cup cooked prawns

4~5 spring onions or chives

2 sticks of celery or chinese parsley

1/2 a capsicum

handfull mushrooms or bean sprouts

for the fish sauce

2 Tbsp fish sauce

2 Tbsp water

1 Tbsp vinegar

2 tsp lime juice

1 tsp garlic

1/2 Tbsp caster sugar

I cooked the prawns in the microwave and chopped them in half.

Wash the vegetables and cut to 6~7cm length like the photo above.

Pour some warm water in the shallow dish.

The water should not be too warm,

it makes the rice paper too soft and it tears easily.

The rice paper has to be put in the water just few seconds.

-just cover with the water.
The rice papers may not be soft, but will go soft while you roll them up.

Place the rice paper on the dish or cooking board,

place a few chopped prawns on one side of the rice paper.

Fold the end of rice paper over the prawns.

Fold one side of rice paper.

Place the vegetables nicely like the photo above

and fold the other side over the vegetables.

And roll up tight.

Mix all of the ingredients of the fish sauce.

It will be a pretty party dish................

Or healthy and fresh summer lunch................

Korean grilled chicken satay and eel with bbq soy sauce

bullasam@hanmail.net (Phoebe Chung) — Fri, 14 May 2010 13:41:00 +0800

These are served as a side dish in Korea, they are eaten with steamed rice.

But also can go with Korean alcohol.

When Koreans drink alcohol

such as 'So Ju' a strong Korean traditional alcohol made of rice or tapioca,

they always prepare some nice side dishes or snack.

These are called 'An Ju'

I don't drink a lot of alcohol,

but I love these kinds of side dishes with steamed rice.

If you have eaten Korean style food,

you seen many side dishes on the table

with a bowl of steamed rice and a soup for each person.

That's the Korean traditional meal.

Can you imagine how busy Korean women are ?

But they know how to cook easily, quickly and smart!

I made these two dishes with a Korean style BBQ sauce.

I make this sauce one cup at a time

then I can use it in many side dish.

It can go with fish, pork, chicken, vegetables....etc.

Ingredients (Makes 1/2 cup)

1/2 cup soy sauce

1/2 cup water,

1/3 cup rice wine,

3 Tbsp mirin

2 cloves garlic, sliced

2cm piece ginger, sliced

3 Tbsp syrup

Pour all the ingredients in a heavy pot on medium heat.

When it starts to boil, reduce to low heat,

and simmer until the sauce reduces to half and thickens.

Ingredients for grilled chicken satay.

400g chicken fillet

1 bunch of leeks

1/2 zucchini

3 Tbsp BBQ sauce

1/2 Tbsp olive oil

Marinate the chicken fillet with 1 Tbsp of the bbq sauce for about 10 minuts,

skewer the chicken and the vegetables.

Heat the pan and grease with oil.

Grill the skewers on each side for about 30 seconds.

Brush the bbq sauce onto the skewers, and grill again until cooked.

Ingredients for fish.

400g eel fillets or other fish( such as salmon, mackerel....)

1 Tbsp ginger juice

1 Tbsp mirin

2 Tbsp bbq sauce

1/2 Tbsp olive oil

Rinse the fish in salted water,

clean with paper towel.

Marinate the fish with the ginger juice and the mirin.

Heat the pan, grease with olive oil,

grill each side about 30 seconds.

Brushing with the bbq sauce occasionally

until the fish turns golden brown and is cooked well.

When Koreans eat grilled eels,

they serve it with some sliced ginger and spring onions,

because the eel can taste too oily.

Fillo fruit pockets

bullasam@hanmail.net (Phoebe Chung) — Mon, 10 May 2010 22:19:00 +0800

I made a strudel a few days ago,

and I left the fillo dough on the table.

What happened...???

The fillo dough stuck together in several places.

So I decided to make these fruit pockets by joining the fillo pieces.

I wanted to make something nice for my blog,

but I didn't worry because if it didn't look ok, I knew I could just eat it all.

Finally, I took it out of the oven,

it looked some pretty flowers.

This job didn't need any skill or ability.

It just need the fillo pastry and some fruit. *^^*

Ingredients(make 5)

45g light cream cheese

1/2 Tbsp muscovado sugar

1 tsp ground cinnamon

5 plums or peaches halved and stoned

10 sheets fillo pastry (25*25cm)

peanut or sunflower oil, for brushing

icing sugar, to sprinkle

Mix together the cream cheese, sugar and cinnamon.

Preheat oven to 200 celsius.

Peel the skins off of the fruit,

halve and stone.

Sandwich the fruit halves back together

with a spoonful of the cheese mixture in each fruit.

I used 3 plums and 2 canned peaches.

Spread out the fillo pastry,

brush one lightly with oil.

Place a second diagonally on top.

Repeat with the remaining fillo.

Place one fruit on each pastry square,

and gather the corners together.

Place on a baking sheet.

Bake for 13~18 minutes, until golden brown.

Dust with icing sugar, and serve.

They weren't perfect looking, but it didn't really matter.....

You will break it anyway......

Ciabatta, that was a long journey

bullasam@hanmail.net (Phoebe Chung) — Fri, 7 May 2010 09:25:00 +0800

When I made this bread for the first time,

I wondered what is real ciabatta?

Korean young generation like this type of bread,

but some bakeries sell different shapes and very soft skins.

It is the same in Hong Kong too.

I know that the ciabatta should be broad and flattish, like a slipper.

It can be changed ...

It should be somewhat collapsed in the middle.

So, what happened to the ciabatta ???

This is the ciabatta recipe that I used.

It is a long journey to get this loaf its pleasant chewiness.

But it was worth it.

If anybody finds something wrong with this recipe,
please leave a comment.

Ingredients( Makes 2 loaves)

for the starter

1 and 1/4 cups all-purpose flour

1/4 tsp active dry yeast

1/2 cup cool water(20~25 celsius)

for the dough

1 and 2/3 cups all-purpose flour, plus more for dusting

1/2 tsp active dry yeast

3/4 cup cool water(20~25 celsius)

1 tsp sea salt

2 tbsp extra virgin olive oil, plus more for spray

Make the starter

Combine flour, yeast and water in a bowl, and mix gently.

Cover the bowl with plastic wrap,

and let stand at cool place 12to 15 hours.

Make the dough

Whisk together flour and yeast in a large bowl.

Add water and starter, stir until mixture comes together,

in a loosely formed ball of dough.

Cover with oil brushed plastic wrap, let stand for 20 minutes.

Gently turn dough out on the unfloured work surface.

Sprinke with the sea salt, drizzle with olive oil.

Use the heel of one hand to stretch half of the dough away,

at the same time your other hand is stretching the other half toward you.

Fold in half, and repeat until oil has been incorporated.

To knead

Gather dough, lifting it above work surface.

Hold one end close to you while you cast the other end in front of you,

on to the surface.

Pull the end of dough in your hands toward you,

stretching it gently, then fold the dough in half on top of itself.

Knead the dough until it is smooth, supple, and elastic,

takes about 10 minutes.

Dough will be very sticky, but avoid adding more flour until the end.

Form into a ball. Place dough in a lightly oiled bowl.

Cover with oiled plastic wrap.

Let rise at cool room temperature for 45 minutes.

Gently turn dough onto a lightly floured surface.

Do not punch dough to deflate.

Fold into thirds, as you would a business letter.

Then fold it in half crosswise. Return to bowl, cover,

and let it rise in a cool place until it has doubled in size,

takes at least 75 minutes.

Gently turn dough onto a lightly floured surface.

Divide dough into 2 equal portions.

Cover with oiled plastic wrap, and let rest for 20 minutes.

On a lightly floured surface,

spread each portion of dough into a rectangle that's roughly 20by 10 cm

Be careful not to deflate bubbles.

Fold dough into thirds again, as you would a business letter,

pressing seams with lightly floured fingers.

Place dough, seam side down, on a baking sheet lined with floured parchment.

and using a floured finger, press into the side leaving a slight indentation.

Cover loosely with oiled plastic wrap,

and let it rise in a cool place until it has doubled. 40 to 50 minutes.

Place a skillet on an oven rack adjusted to the lowest position.

Preheat oven to 250 celsius.

Just before baking, stretch each portion into a 25by 10cm rectangle.

Immediately dimple entire surface with lightly floured fingers.

Pour 1/2 cup hot water into skillet in the oven.

Slide bread and parchment onto a baking pan or tray on the middle oven rack.

Immediately reduce oven to 230 celsius.

Bake, rotating once, until bread is golden brown,

it should sound hollow when the bottom is thumped, 15 to 20 minutes.

Let cool on wire racks.

The light airy crust is so enjoyable.

It is worth the wait!

Beignets

bullasam@hanmail.net (Phoebe Chung) — Wed, 5 May 2010 16:35:00 +0800

I sometimes make these fried doughnuts for a snack.

I’ve got few recipes for the beignets which are from New Orleans cuisine.

But every recipe has some shortening in the ingredients

and I can't buy it in the local supermarket.

So I changed the shortening to butter.

If you don’t like oily doughnuts, you should try this recipe.

It is my best doughnut recipe at the moment.*^0^*

Ingredients (I made 40)

7g active dry yeast

11/2 cups warm water (50 degrees C)

½ cup granulated sugar

2 eggs

1 tsp salt

1 cup evaporated milk

7 cups all purpose flour

1/2cup any nuts, chopped

1 Tbsp ground cinnamon

¼ cup melted butter

Oil, for deep frying

¼ cup icing sugar

Mix the flour, sugar, cinnamon and chopped nuts in a bowl.

In a separate large bowl, mix water and yeast.

Beat the eggs, salt and evaporated milk together in another bowl.

Mix the egg and yeast mixtures.

Add 3 cups of the flour to the yeast mixture and stir to combine.

Add the butter and continue to stir while adding the remaining flour.
Remove dough from the bowl, place onto a lightly floured surface

and knead until smooth and elastic.

Put dough into the butter greased bowl

and cover with plastic wrap or a towel.

Allow to rise in a warm place for at least 2 hours.

Roll the dough out to about 0.7cm thickness

and cut into squares.

Deep-fry, flipping constantly, until they become a golden colour.

Serve with icing sugar....

Swedish meatballs

bullasam@hanmail.net (Phoebe Chung) — Sun, 2 May 2010 20:21:00 +0800

I go to IKEA in Causeway Bay to buy some goods.

The quality is average, but the design is smart.

The best thing is the low price for us whose are living abroad.

To get to this place, we need to spend about 30~40 minutes on the MTR train.

After look around the huge IKEA mall, we are always hungry.

There is a small food market,

but we couldn’t pass the Swedish fast food corner.

This place has the hotdogs, the salads, french-fries….

My favourite are the Swedish meatballs.

I searched the internet for a few different recipes for Swedish meatballs.

Finally I found one and changed it a little bit.

The cream sauce and the scent of cloves and nutmeg give me a great

combination.

Ingredients

50g breadcrumbs, ¼ cup milk, 1 pound minced beef,

1 small onion, finally chopped

1 egg, ¼ tsp ground clove, ¼ tsp ground nutmeg,

1/2tsp salt, ¼ tsp ground white pepper

50g butter, 200ml double cream.

Soak the breadcrumbs in the milk, squeeze the breadcrumbs,

and remove any excess moisture.

Place the breadcrumbs and minced beef into a large bowl

Put Onion, egg, clove, nutmeg, white pepper and salt into the bowl.

Use your hands to thoroughly mix everything together.

Take about a Tbsp of the mixture each time; mould it into a walnut size ball.

Melt the butter in large frying pan over a medium heat.

Fry the meatballs in the butter,

turning occasionally until golden brown and cooked through.

Transfer the meatballs to a serving plate

Then pour the cream and 1Tblsp butter into the pan used to cook the

meatballs.

Stir to mix in any meat juices.

Heat until the cream is hot, but not boiling,

And then pours this around the meatballs.

Stir fry chinese vegetables with oyster sauce

bullasam@hanmail.net (Phoebe Chung) — Sun, 2 May 2010 20:18:00 +0800

This Chinese dish is easy to make at home

and tastes just like what you get at Yum Cha or Chinese restaurants.

You can use to any vegetables.

Also you can cook the vegetables in boiling water

and pour the sauce on the top.

But I suggest frying the vegetables for crunch tastes.

Ingredients (serve 3)

1 bunches Choi sum dor baby kale, washed

2 Tbsp oyster sauce

1 garlic clove, crushed

1 Tbsp light soy sauce

½ tsp brown sugar

1 Tbsp vegetable oil

1 tsp sesame oil

Choi Sum

baby kales

1. Cut the choi sum stems in half lengthways.

2. Combine the oyster sauce, garlic, soy sauce, sesame oil

and brown sugar in a small bowl,

and stir until the sugar dissolves.

3. Take a large frying pan on the medium hit, pour the vegetable oil.

4. Put the choi sum in the pan and stir well for 3~4 minutes

or until bright green and tender crisp.

5. Drizzle the oyster sauce mixture, stir quickly and serve.

Korean boiled bean sprouts salads

bullasam@hanmail.net (Phoebe Chung) — Sun, 2 May 2010 20:12:00 +0800

These two types of salad are common side dishes in Korea.
Soy bean sprouts were the cheapest ingredients.
When I was growing up,
a spicy soy bean sprouts salad was always on the table.
I enjoyed the crunch of spicy bean sprouts.

Festive days and traditional party in Korea,
mung bean sprouts salad was always there for one of the side dish.

These are based on recipes by my mom who is 76 years old now.
If you like hot and spicy chilli taste, you could try spicy recipe.
But you don’t, try without chilli powder.
You can cook these two different types of recipes for both bean sprouts.
It is yummy with warm steamed rice.

Ingredients

spicy boiled bean sprouts salad

300g bean sprouts, 3 stalks spring onion
2 cloves garlic, 11/2 tbsp chilli powder
1tbsp light soy sauce, a pinch salt for taste
1tsp sesame oil

Mild boiled bean sprouts salad

300g bean sprouts, 3 stalks spring onion
2 cloves garlic, 1tbsp light soy sauce
a pinch salt for taste, 1tsp roasted sesame seed

In a medium pot, pour 2 cups water and boil.

Wash the bean sprouts and put in the boiling water.

Cook about 30 seconds for mung bean sprouts,

1 minute for soy bean sprouts.

When you cook these bean sprouts don’t open the lid until cooked.

Rinse the boiled bean sprouts and put in a bowl, mix with other ingredients.

It is a boiled bean sprouts salad with soy sauce.

Combine all ingredients except bean sprouts,

put in the bowl with the boiled bean sprout and mix well.

It is a spicy bean sprouts salad that I love. ^^