Korean Scallion Salad (Pa-Muchim)

This scallion salad is usually served along side Korean barbeque in a Korean restaurant.  You can wrap this and the barbeque meat in a green lettuce leaf and eat it together.  I made this to serve it with my Hanainese chicken because I thought it would go well together with the ginger sauce and chili.  This scallion salad was indeed delicious and it would pair well with any meat dishes.

I think it is best to make this on the day you want to serve it and finish it in the same day.

I adapted this recipe from a Korean cookbook that I borrowed from my local library in which I forgot to copy down the title of the book.  It is a cookbook featured Korean chefs in Korean restaurants around LA, California.

Ingredients:

5 scallions

1 tsp. red pepper powder

1 clove of garlic, minced

1/4 tsp. soy sauce

1/4 tsp. granulated sugar

1/2 tsp. sesame oil

1/2 tsp. toasted sesame seeds

Method:

Wash each scallion and pat dry with paper towel.  Trim both ends of each scallion, then cut into 3-inch pieces and then finely cut again lengthwise (scallions are very slippery, so use caution while cutting).  Put the scallions in a bowl and add red pepper powder, garlic, soy sauce, sugar, sesame oil. and sesame seeds, and toss to mix.  Transfer to a serving plate.

Myulchi Bokkeum (Stirfried Anchovies)

When I saw this recipe at Little Teochew's blog, I knew I had to try it.  I had this at a Korean's family house ages ago and really liked it.  However, I hardly get to eat this at the Korean restaurant here, granted I hardly go to the Korean restaurant, but the times that I did go, this side dish was not served.  This side dish was sold at the Korean market though but quite pricy.

It was sweet and spicy and if you eat it right away, the anchovies were crunchy.  However, if you kept it for later or kept it in the refrigerator, then the anchovies would turn soft.  I liked it better when the anchovies were still crunchy, then I got the crunchy, the spiciness from the gochujang (Korean hot pepper paste), and the sweetness from the honey and sugar.  Simply irresistible!!  Even both of my girls were enjoying this spicy snack!  With water alongside of course.

 

Recipe adapted from Maangchi and seen at Little Teochew.  I changed some of the method and used short-cut (buy bottle toasted sesame seeds).

Ingredients:

1 cup of dried anchovies

1/2 tsp. toasted sesame seeds (I used 2 tsp.)

1 tsp. sesame oil

(A)

1 Tbsp. brown sugar ( I used pure cane sugar)

1/2 tsp. minced garlic

1 Tbsp. gochujang

1/2 Tbsp. corn syrup or honey (I used honey)

4 tsp. water

Method:

1.  In a dinner plate, spread out the dried anchovies.  Spray the top with cooking spray.  Place in the microwave for 2 minutes or until the anchovies are toasted and crispy.

2.  In a small saucepan, add in (A).  Then put on the stove and stir until sugar, honey and gochujang are melted and thicken.  Turn the heat off and add in the anchovies.   Add in the sesame oil and toasted sesame seeds and mix well.  Serve right away if you like a crispy bite, serve later if you like it soft.

Note:  Can keep in the refrigerator for up to 2 weeks.  But for just 1 cup, it won't stay for more than a day.

Vietnamese Summer Rolls and Best Peanut Dipping Sauce

We love Vietnamese summer rolls, spring rolls or fresh rolls. We used to frequent one Vietnamese restaurant which served "Nuoc Cham" with the summer rolls and we loved it. And then we started to be more adventurous and tried out other new Vietnamese restaurants around town and discovered a new dipping sauce that was made of Peanut butter and Hoisin sauce. My girls totally loved this dipping sauce and would just lick it off from the spoon. And we started to like this too and would rather prefer this dipping sauce than "Nuoc Cham".

The version of the peanut dipping sauce here are thick and non-spicy. I think they made it non-spicy to suit the American taste buds. Also you can always add the Vietnamese chili sauce if you like it spicy. Because of this peanut sauce, Evy had two summer rolls in one setting for her afternoon snack. Frankly I was surprised because she never had one before and she didn't really like the skin texture of the summer roll. But she said she loved my peanut sauce and thus the summer rolls. My version of the peanut sauce was a hit and both my girls had lots of summer rolls and my hubby didn't touch the "Nuoc Cham" at all. Another surprise because he used to like this sauce with his summer rolls. I guess from now on, I only need to make the peanut hoisin dipping sauce.

Sweet Vinegar Dipping Sauce (Nuoc Cham)

1/4 cup sugar
1/2 cup hot/warm water
1/4 cup fish sauce
1/4 cup white vinegar
1/8 cup lime juice

Dissolved sugar in hot water and add in the rest, mixed well. Store any extra in the refrigerator.

2 cloves of garlic, minced
Chopped toasted peanut for garnish

In a bowl, add in some minced garlic, top with Nuoc Cham and garnish with chopped toasted peanuts to serve. You can add minced chili pepper if you like it spicy.

Vietnamese Peanut Hoisin Dipping Sauce

1/2 cup water
4 Tbsp. creamy peanut butter, I used Jif reduced fat
4 Tbsp. Hoisin sauce
2 Tbsp. sugar

Put all in a blender and puree until smooth. Store any leftover in the refrigerator.

Chopped toasted peanuts for garnish

In a sauce bowl, add in the blended peanut hoisin sauce and garnish the top with some chopped toasted peanuts. Seriously, this is spoon licking good as that's how Edda loved hers.

Dried Shrimp Sambal (Sambal HaeBee)

I finally made my first sambal haebee. Both hubby and I love eating this sambal but I just never make it on my own, not sure why. Probably lazy...hahaha...

Well, decided to make it today using my short cut version. Viola, it's so yummy with white rice. Would be delicious spread in sandwich too. Okay, here's my recipe if you want to try it.





Ingredients:

1 cup dried shrimps, soften with hot water, drained
1 large yellow onion, cut into big chunks
1/2 tsp. belacan powder or more if you like
5 Tbp. my ground chillies in oil, more if you like it spicy
6-8 tsp. sugar or to taste
1/2 tsp. salt or to taste
1 Tbp. lime juice or to taste
Sprinkle of paprika powder
Cooking oil

Method:

1. Process the dried shrimp in a food processor until fine, take out and set aside.

2. Process the onion in a food processor until fine, drain the onion juice and set aside.

3. Heat oil, when hot, add grounded onion, stir-fry for a while and add belacan powder. Saute and add dried shrimps. Keep stirring until all well mixed.

4. Add ground chillies in oil and add salt, sugar and lime juice. Saute for a while and add paprika powder.

5. Do a taste test and season to taste with sugar, salt or lime juice if one or two is lacking.

6. Cook at low heat, keep stirring until it's drier.

~Yield about 1 1/2 cup.

Vinegar Green Chillies

I love to make all sort of chillies to accompany the dishes that I cook. Here's another one of them. Love it with wor tan hor and wontan mee.



Marinating in a glass bottle and stored in the refrigerator.



What it looks like.

This chillies is very easy to make. All you need are 2 ingredients, Jelepeno green chillies or Serrano green chillies and diluted white distilled vinegar. For those in Asia, use any green chillies you think is right for this.

Sliced the green chillies and put it in a glass bottle and then pour the vinegar on top to fill the bottle. Let it sit overnight on your kitchen counter and then put it in the refrigerator to store the next day.

Note: Make sure the green chillies you bought got a little kick to it. I once bought a wrong kind of green chillies which has no kick (or heat) at all and the end result was not satisfactory to me. Oh yeah, gave some to Lily so she should know. Hehehe...

Chilli Oil

Malaysian just love their food spicy and what's best to spice up your food but some chilli oil. :) I made my own chilli oil because it's super duper easy. All you need is 3 ingredients and a clean glass bottle.

Ingredients:

1 cup Canola oil
1/4 cup Crushed red pepper flakes
2 Tbp. Cayenne pepper powder (to turn up the heat)

Method:

In a small saucepan, turned the heat to medium and heat up the oil. When heated, (dropped a little of the crushed red pepper, if it sizzle, it's heated) add the crushed red pepper flakes and cayenne powder, turned off the heat and stirred around. Moved to cool and leave it overnight. The next day, strained the chilli oil in a glass bottle.



As for the remaining strained chilli, you can reserved it for cooking or throw away. I used this to cook my Kung Pao Chicken, fried rice, fried noodle, etc or as a dip. To use as a dip, add some soy sauce and sesame oil to it.

Note:
My secret to delicious ground meat spaghetti, drizzle some chilli oil on your serving and fold to mix. Instant lift to the spaghetti and simply yummy!

Lazy Chicken Rice

Featuring one of my home cook dishes. Why I called it lazy chicken rice is because this dish is very easy to make. Another one of my easy shortcut version. Of course you can serve it with fresh slices of cucumber and a bowl of clear chicken soup.

Ingredients for the Chicken Rice:

~Rice
~Chopped garlic
~Chopped ginger
~Chopped shallot
~Canned Swanson chicken broth

Sauce for the cooked rice:
Soy sauce, sugar, sesame oil and chopped scallion.

Main Ingredient:
Chicken breasts, cut and marinate in soy sauce, dark soy sauce, garlic powder and cornstarch.

Method:

1. Wash the rice & drain. Heat up the wok with a little oil, add in the chopped ingredients and stir-fry until fragrant. Add in the rice and stir well to mix til dry up. Transfer to the rice cooker and add in the canned chicken broth, give it a little stir. Cook as normal.

2. Heat soy sauce and sugar in microwave safe bowl for about 30 minutes. Stir until sugar dissolved. Add in some sesame oil and chopped scallion. This sauce is to be pour on top of the cooked chicken rice before serving.

3. Heat up wok with a little oil and stir-fry the marinated chicken pieces until cooked.

4. To serve: Place a ball of chicken rice in the center of the plate, top with chicken pieces and then pour the sauce on top of the chicken. Garnish with cilantro on top and slices of cucumber on the side. Serve with garlic-ginger chillies sauce.


Click for Garlic-Ginger Chillies Sauce recipe:


Garlic-Ginger Chillies Sauce
=====================
(A)
~10-12 fresh red jelepeno peppers (or any long fresh red chillies that you can get), cut in half.
~1 garlic bulb, peeled & break into separate cloves.
~1 2-inches piece of ginger, peeled and cut into smaller pieces.

2/3 cup of distilled white vinegar (diluted)
1 tsp. salt
2 Tbp. sugar

Method:
1. Use a food processor and process (A) until fine.
2. Heat vinegar in microwave for 1 minute or until hot. Add in salt & sugar and stir until sugar dissolved.
3. Pour the chillies mixture into the vinegar and stir to mix well.
4. Then, pour into a clean glass jar and keep refrigerated.
Note: Great dip for steamboat too.

Homemade Ground Chillies in Oil

My friends always praise about my ground chillies and asked me for the recipe. Thus, I would share it here since it's a good spicy chillies.

Ingredients:

3 cups of Dried Chili Peppers (preferably the dried chili padi kind)
2 tsp. Salt
2 tsp. Belacan Powder
Few dashes of Paprika Powder
Few dashes of Cayenne Pepper Powder
2 cup of cooking oil (canola or vegetable)

Methods:

1. Put the dried chili pepper in a saucepan, covered with enough water and boil it. When boiled, turned off the heat, covered and let it sit for 15 mins or until the dried chili peppers have softened, drained.

2. Use a Food Processor to process the chili until fine. Add in the remaining ingredients except oil and pulse again to mix well. Set aside.

3. At the meantime, heat 2 cup of oil in a saucepan in medium heat until hot. Add the blended chili and stir it around until well mixed. Turn off the heat and let it cool completely before storing in a clean glass jar. Keep in the refrigerator.

~Can be used in anything, as condiment to fried rice or mee hoon or use it in stir-frying belacan vegetable or ikan bilis chili for nasi lemak, etc.


~Yield 1 big bottle