Wednesday, October 10, 2007

Dolsot bibimbap (돌솥비빔밥)

Posted by Mummy KaRen at 10:04 PM 0 comments
Items 材料

200g Minced pork
600g Hot cooked rice 热米饭
4 pieces Dried black shitake mushrooms 蘑菇, soaked in water, sliced & steamed
1 piece Carrot, 红萝卜切丝
1 piece Cucumber,黄瓜切丝
200g Small zucchini (courgette),日本小黄瓜切丝
200g Soy bean sprouts 豆芽
4 teaspoons Spinach, coarsely chopped 菠菜略切
1 teaspoons Shredded dried laver (seaweed) 干紫菜,切丝
2 teaspoons Sesame seeds, toasted and crushed 烘烤过的芝麻末
4 teaspoons Sesame oil 麻油
1 teaspoon Cooking oil 食油
2 teaspoons Salt 盐
4 teaspoons Soy sauce 酱青
Moderate Korean chili paste 韩国辣椒酱

Method 做法:

1.Heat wok with 2 teaspoons of oil, when hot, add mushrooms and stir for approx 3 - 4 minutes. Season with a pinch of salt, remove and drain on paper towel, set aside.

2.Add 2 teaspoons of oil to wok and stir-fry zucchini, season with a pinch of salt and 1 teaspoon of soy sauce. Add 2 tablespoons of water while stir-frying and cook until zucchini is tender and almost dry. Remove to a dish and keep warm.

3.Add 2 teaspoons of oil to wok and stir-fry soy bean sprout over medium heat for approx 2 - 3 minutes, season with a little salt and transfer to dish with the other cooked vegetables.

4.Add 2 teaspoons of oil to wok and stir-fry pork till cooked, seasoning with a little salt and the remaining 1 teaspoon of soy sauce. Transfer to the dish with the other cooked vegetables.

5.Add 1 teaspoon of oil to wok and stir-fry spinach until cooked for approx 1 - 2 minutes, then season with a little salt.




6.Divide hot rice in four bowls add the mushrooms, zucchini, bean sprouts, pork and spinach to each bowl and scatter each with laver, sesame seeds and sesame oil. Serve with the chili paste.

7.For added taste, one may add a fried egg to the top of each portion of rice.

韩国石头锅饭

Monday, October 8, 2007

韩国BBQ猪肉

Posted by Mummy KaRen at 10:37 PM 0 comments


The Korean BBQ pork, We eat together with kimchi & some others vegetables.

Japanese Curry

Posted by Mummy KaRen at 9:52 PM 0 comments
Ingredients

1 Chicken
2 Onions
3 Carrots
4 Potatoes
1/2 pumpkin
2 Cups of water

~Curry Sauce Mix~



Dirctions
1) Cut Chicken in small pieces.
2) Stir-fry meat and onions in oil or butter in a large skillet until onions are lightly browned,approx 3min, add in diced carrots,potatoes & pumpkin .
3) Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender,approx 10min
4)Remove from heat, break Curry Sauce Mix into pieces and add them to the skillet, stir until completely melted simmer 5 min. stirring constantly.
5) Serve hot over rice or noodles.


~Japanese Curry~

Saturday, October 6, 2007

韩国泡菜汤 Kimchi Soup

Posted by Mummy KaRen at 2:09 PM 0 comments
Ingredients

120g : Minced Pork 剁碎的猪肉
480g : Firmly packed sliced kimchi 韩国泡菜
1 piece : Beancurd 豆干
1 : Spring onions 洋葱
2 teaspoons : Garlic 蒜茸
2 teaspoons : Chili powder 辣椒粉
1 tablespoon : Cooking oil

~ 韩国泡菜/Kumchi ~



Directions

1.Use a cast iron pot. Heat oil and stir-fry pork until it changes color.
2.Add in the garlic and kimchi and stir-fry for 1 minute or till fragrant.
3.Bring to a boil and simmer for 1 - 2 minutes.
4.Add in the beancurd and chili powder, return to boil, and simmer for 1 - 2 minutes.
5.Sprinkle with scallions and sliced chilies and served hot.

~韩国泡菜汤 Kimchi Soup~

Red Wine Pork Ribs

Posted by Mummy KaRen at 1:41 PM 0 comments


Pork Ribs : 500g (cut into small pieces)

Seasoning
Oyster sauce : 2 tbsp
Sesame oil : 1 tbsp
Sugar : 1 tbsp
Red Wine : 3 tbsp
Pepper : ¼ tsp
Corn flour : 1 tsp

Method
1) Wash pork ribs, drain
2) Mix pork ribs with seasoning, marinate for 1-2 hours
3) Transfer marinated pork to a plate
4) Steam over high heat for 30 mins

Friday, October 5, 2007

红白萝卜排骨汤

Posted by Mummy KaRen at 3:09 PM 0 comments

材料:
500g 排骨
1条 白萝卜(去皮, 切小块)
1条 红萝卜(去皮, 切小块)

煮法:
1) 把排骨洗净, 沥干水分..
2) 将红萝卜,白萝卜去皮, 切小块..
3) 在锅里倒入适量的水..
4) 将所有材料放入..
5) 煮到所有材料都入味了就可以熄火..

山楂陈皮茶

Posted by Mummy KaRen at 3:01 PM 0 comments

山楂(hawthorn) 4 gram,
陈皮(dried orange peel from chinese medical shop) 9 gram

Put ingredients in a cup of boiling water and steep for 10mins.


~For More Detail, Please check in this webside~

http://bryanomhealth.blogspot.com/

Egg Tofu With Japanese Bunching Onion

Posted by Mummy KaRen at 2:19 PM 0 comments

Ingredients:

2 Japanese bunching onion, cut into slices
2 pieces of egg tofu, cut into small pieces
1 onion, cut into small pieces
1 Small Carrot, cut into slices
100g of meat
2 tbsp of oil
2 tbsp of oyster sauce and some wine
some pepper
1/2 cup water

Method:

1. Cut tofu into small pieces. Deep fry tofu until brownish.

2. Heat up 2 tablespoons of oil and stir-fry meat,onion and Carrot. Add in Japanese bunching onion and stir till fragnant before adding oyster sauce.

3. Add in the fry tofu, wine, 1/2 cup of water. Cook over low heat for about 5 minutes. before serving add some pepper.
 

小女人的小小世界 Copyright © 2011 Design by Ipietoon Blogger Template | Illustration by Enakei | Gossip Celebrity