Tuesday, April 22, 2014

Kongguksu 콩국수 (Cold Soy Milk Noodle Soup)

What a humid and hot weather! Feeling much better after slurping down a bowl of cooling bowl of noodle soup! It is fast and simple to make soy milk from scratch if you own a soy milk maker :D Fret not if you do not own one, just grab a packet of good unsweetened soy milk from the supermarket and you will be able to enjoy this light and refreshing cold soy milk noodle soup in minutes :D 

  • 100gm dried soybeans, soaked in cold water overnight
  • 12 whole almonds, toasted
  • 1 tbsp toasted sesame seeds
  • 270gm buckwheat soba
  • 1.5 tsp salt or to taste
  • shredded cucumber & cherry tomatoes for garnish

  1. Drain the soybeans you have soaked overnight and put them in a soybean milk maker  together with the almonds and sesame seeds and add in 4 cups water. Prepare accordingly to the instructions of your soybean milk maker.
  2. When the milk is ready, strained the pulp and add in salt to taste. Chill in fridge while preparing the noodles.
  3. Boil water in a large pot and add the noodles. Stir briefly and cook for a few minutes. Drain away hot water and rinse the noodles in cold water.
  4. Place noodle into individual serving bowl and ladle in adequate chilled soybean broth. Garnish with shredded cucumber and tomato and add in some ice cubes if desired.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

Saturday, April 19, 2014

Dak Bulgogi (Korean BBQ Chicken)

You should be familiar with this Bulgogi dish as is quite commonly found at the usual food court whereby it is served in a sizzling hot plate with some side dishes and a bowl of rice. For me I like to have it in the Korean way ie...wrap the grilled meat with fresh lettuce and pop the whole thing into the mouth! hahaha.....

  • 300gm skinless chicken breast, sliced thinly
  • 1 tbsp finely chopped spring onion
  • 1 tbsp toasted sesame seeds
  • 1 tsp sesame oil
  • dash of black pepper
  • 4 tbsp juice from grated Korean Pear
  • 1 tbsp rice wine
  • 1 tbsp mirin
  • 4 tbsp light soy sauce
  • 1.5 tbsp sugar
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger

  1. Marinate chicken slices in seasoning A for at least 1 hour, or overnight in fridge.
  2. Heat 1 tsp sesame oil in pan.
  3. Drain meat from seasoning and pan fry over medium high heat till thoroughly cooked through.
  4. For spicy version, add in a tbsp of gochujang, korean chilli pepper paste.
  5. Toss in spring onion and sesame seeds and mix evenly before dishing up. Serve with fresh lettuce.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

Wednesday, April 16, 2014

Orange & Soy Glazed Salmon with Light Sesame Noodles

Oooo what an orangey looking dish! :D The noodle is parboiled followed by tossing in the sesame sauce, stir frying is not required which is really quick to whip up anytime! Top with a portion of pan fried salmon makes it a healthy and complete meal :D 

Light Sesame Noodles
Ingredient (4 servings)
  • 300gm dried pumpkin noodles
  • 1 bunch broccoli, cut into florets
  • 1 onion, thinly sliced
  • 1/4 cup creamy peanut butter
  • 3 tbsp light brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, grated
  • 1/2 tsp dried chilli flakes
  • 1 red chilli, deseeded and thinly sliced
  • toasted sesame seeds for garnishing 

  1. In a large pot of boiling water, add in dried noodles. Loosen the noodle with a chopstick and cook for 1 min.
  2. Add in broccoli and onion and cook for another 3 mins until the broccoli is tender. Reserve 1/2 cup of the water, drain noodle and vegetables.
  3. Meanwhile in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic and chilli flakes. Add hot noodle and vegetables, toss to coat, thinning the sauce with a reserved noodle water if necessary. Garnish with sliced chilli and sesame seeds Serve immediately or at room temperature.

Orange & Soy Glazed Salmon
Ingredient (4 servings)
  • 4 x 100gm salmon fillet (seasoned lightly with black pepper & salt)
  • 200ml fresh orange juice
  • 3 tsp apple & lemon soy sauce
  • 1 tsp honey
  • 1 orange zest
  • 1 tsp sesame oil
  • 1 tbsp cornflour water for thickening

  1. Heat a non-stick pan and lightly grease with olive oil. Add in salmon fillet, skin side down and pan fried for 3 mins until lightly brown and crisp. Gently flip the fillet and pan fry for another 3 mins till all sides are golden brown. Remove salmon and set aside.
  2. Drain off excess oil from the pan, add in orange juice, soy sauce, honey, zest and bring to boil. Stir in sesame oil and cornflour water to thicken the mixture.
  3. Return salmon into the pan and coat evenly with the orange sauce and simmer for 1 min. 
  4. Turn off heat. Place salmon on serving plate and ladle in the orange sauce over. Serve along with light sesame pumpkin noodles at the side.

I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy KidsMich of Piece of Cake and Joyce of Kitchen Flavours

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