Category Archives: Recipes

Kimchi

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Recipe

By Margarita Lee

Kimchi (ML)

Ingredients (A):

  • 1 head Chinese cabbage, sliced into 2” lengths
  • 8 cups Water
  • 1 cup Coarse Sea Salt
  • 1 Onion, thinly sliced
  • 1 bunch Spring Onions, sliced into 2” lengths

Stock (B):

  • 20 dried Anchovies
  • 2 cups Water

Kimchi Paste (C):

  • ½ Onion, diced
  • 5 cloves Garlic
  • 1” small piece of Ginger, diced
  • 1 cup Cooked Rice
  • ½ Sweet Pear, peeled and diced
  • ⅔ cup Korean Chilli Flakes
  • 3 tbsp Fish Sauce
  • 2 tbsp Korean Salted Shrimp or Cincalok
  • 3 tbsp Sugar

Method:

  1. Dissolve the coarse sea salt with the water in a large bowl. Add in the cabbage slices and toss to mix. Press top so the liquid will seep through the cabbage.
  2. Leave cabbage in mixture for minimum 1 hour or until leaves have wilted. Toss the cabbage to ensure even distribution. Leave for another hour.
  3. Meanwhile, boil the anchovies with 2 cups of water. Bring to boil and simmer until reduced to 1 cup. Remove from heat and let cool.
  4. Remove cabbage from the solution and rinse thoroughly with running water. Drain well. Use paper towels to dry if necessary.
  5. For the Paste: blend the onion, garlic, ginger, pear and rice until smooth. Add the anchovy stock and pulse blender till well combined.
  6. Transfer paste into a medium mixing bowl and add the rest of ingredients (C). Leave for at least 10 mins so that the chilli flakes will absorb the moisture. Do not wash your blender!
  7. In a large airtight container, combine well-drained cabbage, spring onion, and leek or onion. Add two-thirds of kimchi paste and combine well. Add the remainder paste for additional colour and to your taste.
  8. Add salt to taste. Do not be concerned if it is a little saltier than expected. This helps with the fermentation process.
  9. Pour half cup of water into your blending container and mix in remainder paste. Pour over your vegetables.
  10. Let it sit at room temperature for 1 day to begin the fermentation process, then refrigerate and consume within the next 1 to 2 months.

Taiwanese Beef Noodles

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Recipe

By Margarita Lee

Taiwanese Beef Noodles

Ingredients (A):

  • 400g Yellow Noodles
  • 1.5kg Beef Shank
  • 2 large Onions (sliced thinly)
  • 6 Ginger slices
  • 1 bulb Garlic
  • 4 Tomatoes (cut into wedges)

Seasoning (B):

  • 2 tbsp Soya Bean Paste
  • 1 tbsp Chili Paste
  • 1 cup Soya Sauce
  • 4 whole Star Anise
  • ½ tbsp Rice Wine
  • 3-4 pieces Rock Sugar
  • 1 tsp Five Spice Powder
  • 6 pcs Cloves
  • 2 Cinnamon Sticks
  • 3-4 Bay Leaves
  • 1 tsp Red Peppercorns
  • 3L Water

Garnishing:

  • 300g Salted Green Mustards – cut thinly
  • 3 pieces Red Chilli – cut thinly
  • 3 pieces Scallions – cut thinly

Method:

  1. In a large stockpot, cover the beef shanks with water and bring to a boil. Once boiling, immediately drain the water and set the beef aside. (This step helps remove impurities to make a clear soup.)
  2. Add the parboiled beef, all the ingredients (A) and seasoning (B) in a large pot. Boil on high heat.
  3. Bring the mixture to a boil, reduce to low heat, and simmer for approximately 2 hours, or until the beef is tender. Turn off the heat. Let meat sit in the broth for another hour.
  4. Remove the beef to a cutting board. Pour the stock through a basket sieve into another pot. Discard the fat and vegetable solids. Slice the beef and return to the stock. Skim the fat from the surface, and return the soup to boil.
  5. To serve, bring a large pot of water to a boil. Boil the noodles for 2 minutes. Dish out.
  6. Divide noodles into bowls. Ladle the beef and hot broth into the bowls. Garnish with cut salted green mustard, chilli, scallions and serve hot.

Kimchi Fried Rice

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Recipe

By Margarita Lee

Margarita Lee's recipeIngredients:

  • 2 cups cold White Rice
  • 2 tablespoons Oil
  • 2 large Eggs – lightly beaten with salt and pepper
  • 1 clove Garlic, finely minced
  • ½ small Onion, finely diced
  • ½ cup Kimchi (Korean spicy pickled cabbage), cut into small pieces
  • 1 tsp Mirin (sweet rice wine) – optional
  • 1 tbsp Fish Sauce
  • 1 tsp Sesame Oil
  • ½ tsp Pepper
  • 1 stalk Spring Onion, cut finely
  • ½ Chili, cut thinly
  • 3-4 tbsp Cooking Oil

Method:

  1. Heat wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Stir briskly until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
  2. Heat oil in a wok, sauté garlic and onion until aromatic. Add in Kimchi, fish sauce, Mirin and stir quickly before adding rice. Stir well to combine.
  3. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly.
  4. Add in pepper and sesame oil. Garnish with spring onion and cut chilies. Serve hot.

 

 

Fried Chicken Wings with Salted Egg

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Recipe

By Margarita Lee

 Fried Chicken Wings with Salted Egg

Ingredients A:

  • 12 Chicken Wings
  • ½ cup All Purpose Flour
  • 1 tsp White Pepper
  • ½ tsp Salt
  • ¼ cup Oil for frying

Ingredients B:

  • 2 Salted Egg Yolks (keep the whites to use as a coating)
  • 2 Chili Padi
  • 3 sprigs Curry Leaves
  • 2 tbsp Butter
  • 2 tbsp Evaporated Milk
  • ½ tbsp Sugar (optional)

Method:

  1. Marinate chicken wings with salt and pepper for minimum 2 hours.
  2. Dip the chicken with the salted egg whites and then coat with the All Purpose Flour.
  3. Heat oil in a wok, deep fry the well-coated chicken wings until cooked. Dish out, drain oil with paper towel. Keep aside for later use.
  4. Steam salted egg yolks for 3-4 minutes. Remove and break egg yolks with a fork.
  5. Melt butter in a wok, sauté curry leaves and chili padi until aromatic. Add salted egg yolks and keep stirring until mixture turns foamy.
  6. Add in evaporated milk, sugar and chicken wings. Stir fry briskly to mix.
  7. Serve hot immediately.

Oreo Italian Cheesecake

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Recipe by Myrna Catedral

Recipe - Oreo Italian CheesecakeIngredients:

  • 15 pcs. Chocolate Cream Oreo Cookies
  • 2 tablespoons melted butter
  • 750g Kraft Philadelphia Cream Cheese
  • ½ cup sugar
  • I tablespoon fresh orange juice
  • Grated rind of half and orange
  • 2 teaspoon vanilla essence
  • 3 eggs
  • 2 tablespoon sour cream (or substitute yoghurt if not available)
  • 1 tablespoon flour
  • ½ cup walnuts (roughly chopped)

Method:

  1. Blend  Oreo Biscuits in a mixer  into a paste. Add the melted butter and mix well. Press into the base of a 20cm spring form baking pan. Chill for at least 30 minutes.
  2. Beat the Philadelphia cream cheese until smooth. Add sugar, orange juice, orange rind, vanilla essence, eggs, sour cream and flour. Beat until combined.
  3. Fold in the chopped walnuts. Pour into prepared baking pan.
  4. Bake at 160°C for 1 hour and 10 minutes.

Eggplant Omelette

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By Margarita Lee

Recipe by Margarita Lee

Eggplant Omelette

Ingredients:

  • 1 medium long eggplant – roast it until soft, remove skin
  • 2 large eggs – lightly beaten and season to taste
  • 50g minced pork (or beef or lamb)
  • 2 medium ripe tomatoes – diced
  • 2 Tsp chopped garlic
  • 1 medium onion – diced
  • ½ Tsp salt and ground pepper
  • 1 Tsp fish sauce
  • Cooking oil
  • 1 Tsp cornstarch with 2-3 Tsp water

Method:

  1. Saute garlic and onion until aromatic, add in minced pork and tomatoes.
  2. Add in salt & pepper and fish sauce to taste. Thicken with cornstarch. Keep aside for later use.
  3. Skin eggplant and gently mash the flesh with a fork. Mix with pork.
  4. Flatten eggplant skin and stuff with the prepared eggplant flesh and mince pork.
  5. Heat up about ¼ cup oil in a wok or pan until hot, gently put in the stuffed eggplant. Pour in the beaten eggs.
  6. Carefully flip the eggplant when edges turn a golden brown. Cook over low heat until both sides are done.
  7. Drain excess oil with paper towel. Serve hot with rice.