Fry Mixed Vegetable with Korean Spicy Hot Sauces

Simple & quick vegetarian stir fry for healthier diet. This is great to serve with white rice. Extremely easy. Love the rainbow colour of this dishes. it is good to incorporate different colours vegetable in our diets. It will never go wrong with all sort of varieties of vegetables.

Ingredients (2-3 pax):

Vegetables:

50g Brown mushrooms

50g White mushrooms (or any mushrooms of your choice)

3 Napa cabbages leaves

1/3 Red bell pepper

1/3 Green bell pepper

1/2 Red onion

1 Knob of sliced ginger

2 Cloves garlic

Sauces:

2-3 tbsp Chongga Kimchi Sauce (TOS)

3-4 tbsp of Water

Salt to taste

1 stalk of spring onion cut into inches

1 red chili sliced

 Method:
1) Brown the ginger & onion with 2 tsp of oil in a wok pan.

2) Add in the mushroom & continue stir fry for a min or two.

3) Add in all the vegetables except the chili & spring onion. Stir fry with the kimchi sauces & water, add salt to taste. Reduce the sauces to the consistency that you like. Do not put the lid on. I like mine a little dry with very little bit of sauces.

4) Last in the spring onion & chili. Serve hot immediately.

Tips: For stir fry, try to use the non stick pan because we can reduce the stir fry oil that need to be used to brown the garlic & ginger at the beginning. The result is more or less the same.
Tips: Prefer to use ceramic coated wok pan. It doesn't stick at all.

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Easy Homemade Kimchi with Kimchi Based Sauces

Nowadays, we love to prepare quick & healthy food especially on busy weekdays. This is one of those simple but delicious recipes that you can prepare ahead of time. This Kimchi can be served immediately when you have done mixing it. You can keep it in the fridge for up to 1 month.

Ingredients for :
350g Napa Cabbage (half & wash clean, presoak with 1 tbsp of salt & water fully cover)
3g of salt
40g of  Chongga Touch of Spicy (TOS) kimchi based sauces

Method:
1) Pre-soak the cut napa cabbage in salt water for 1-2 hour, cover the cabbage with water & add 1 tsp of salt. Use a heavy plate to cover the soak cabbage to ensure it is fully soaked. Rinse the cabbage with running water after that.

2) Wear clean plastic disposable glove to sprinkle the salt  evenly on every leaves of the napa cabbage.  Or you can mix the salt & Chongga Kimchi based sauce before apply on the leaves. Hygiene is very important in Kimchi making process. Remember, we need to keep it for quite some time in the refrigerator.

3) Apply the Chongga TOS kimchi based sauces & salt evenly on every leaves.

4) Another option: you can cut the cabbage &amp & mix with the sauces to make Mat Kimchi.





5) Serve immediately or
6) Chilled it in the fridge for future usage.


Tips: You can double or triple the recipes if you family love Kimchi. It runs out fast.
Tips: Fresh Kimchi is good as salad or side dish.
Tips: Aged Kimchi is good for Kimchi Stew (Jjigae).
Once you know how to make this easy homemade Kimchi, you will never have to worry Kimchi shortagee from your fridge. Enjoy~

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Stir Fry Korean Firm Tofu (Dubu) with Minced Meat

Tofu & minced meat is always my 1st choice to cook for the kids. It is easy to eat, they do not need to use too much time to chew. Besides,tofu is another option of healthier plant based protein. I am training my kids to eat "everything" & do not be too choosy on food. They need to learn to appreciate whatever is served on the table. Granny & parents taught us the same idea when we were kids. Got to pass some of these wisdom to them.

I am using Chongga firm tofu for this dishes. Chongga offer two version of firm tofu (or Dubu -豆腐, 두부 in Korean language). 

• Soyrich tofu for stew 
• Soyrich tofu for frying ( I love the frying type)

I like the firm texture of these Korean tofu (口感很好).

Stew Tofu

Frying Tofu

In order to make the tofu taste better, you can fry it 1st See my previous recipes on the fry tofu:

http://fabulouscake.blogspot.com/2012/04/simple-delicious-fried-tofu.html

It is okay if you just use the tofu as it is.

Ingredients (2-3 serving):

150g minced meat (marinated with 1 tsp of soya sauces + 1tsp of corn starch)

1 box Firm tofu (210g)

Few slices of ginger

2 cloves of garlic

Sauces mixture:

1 tbsp of oyster sauce

1 tsp of dark soya sauces

1 tsp of soya sauces

4-5 tbsp of water

Pinch of salt to taste

some spring onion for decoration

Method:

1) Fry the garlic & ginger with the minced meat for 2 mins with 1 tbsp of oil in a wok pan (medium high heat).

2) Pour the sauces mixture & cook the meat for 2-3 mins , then add in the tofu. Lid on.

3) Continue simmer for another 2-3 mins, last in the spring onion.

4) Serve hot immediately  with white rice.

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Easy Fish Ball Soup

Children love fish balls. Fish ball soup are very pleasing even to adult like me. In South East Asia, fish ball is easily available in the wet market (pasar). These fish balls are made from fresh fish. We are very blessed because we got these top quality fish ball direct from a good friend from Sekinchan.

Ingredients (serve 4):
1 pkt/500g of fish ball
half a red onion
300g of homemade Kimchi
2 stalks spring onion cut into inches
4 tbsp/60ml of Chongga Touch of Spicy (TOS) Kimchi based sauces
1 knob of ginger (sliced)
650ml water
Some red chilies (sliced for garnishing)

Method:
1) Mix the water & TOS kimchi sauces in the pot. Let it boils.

2) Put all the ingredients in & let it boil on medium high heat.
3)As the fish ball is very fresh & I do not want to over cook it because it will become rubbery.
You will know the soup is done when the fish balls floats on top.

4) Serve hot & enjoy.

If you do not have homemade kimchi, you can always buy from the store. It is easily available in all super market.

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Coolest Oatmeal Walnut Cranberry Vegetarian Cookies

It has been quite sometime that I write baking recipes on my blog. I love baking, it was kind of like de-stress therapy. My little girl always tell me, when I cook or bake anything that she likes, please put it on the blog. When the day she became an grown up adult & when she miss my cooking, she will check out on my website. I asked, how about my collections of cook books & notes? Who will inherit it? She says, it is all mine. Sweet.Yeah, this is one of her favorite cookies.
I always make extra & share with my kid's ex-nanny, Carole.

Ingredients:
150g Brown sugar
128g Big roll oatmeal
192g AP flour
pinch of salt

112g unsalted butter (can replaced by canola oil if you like, cookies will be slightly hard)
6tbsp pure maple syrup
1tsp baking soda
2 tbsp of boiling water
1tsp vanilla essence

1 cup of walnut (roughly chopped)
1 cup dried cranberry

Method:
1) Preheat oven to 160C. Line baking tray with silicone sheets or parchment paper.
2) Mix oatmeal, flour, salt, sugar in a big bowl. Put aside.
3) Melt the butter in a saucepan using small heat, cook until golden brown about 5 mins. Careful, don't burn it.
4) Remove from heat & stir in maple syrup & vanilla essence.
5) Add boiling water & baking soda in a small bowl, stir vigorously to dissolve & pour immediately into the brown butter mixture. Stir quickly & it will become foamy.
6) Pour this butter mixture into the dry ingredients.
7) Mix quickly with a few strokes & fold in walnut and cranberry.
8) Do not let the mixture sits for too long. It need to be done quickly. Otherwise, it will become difficult to handle.

9)Use an ice cream scoop to scoop up the dough, flatten the dough slightly.
10) Leave some gap about 2 inches between the cookies dough as it will expand.
11) Bake for 15-20mins, rotate the pan half way if needed.
12) Let it cool & keep in an air tight container for up to 2 weeks.

Love this healthy cookies recipes as it is not too sweet & not too oily. Best thing of all it does not contains egg, which mean it can be kept longer.

p/s I have tried replacing the butter with canola oil, the result is not too bad. Definitely it is not as flavorful  compared to butter. However, some people just love their cookies crisp & slightly hard. It is just personal preference. It is fun to create your own version of oatmeal cookies.

Tips: You can replace the cranberries with raisin or sultanas.
Tips: You can replace the walnut with almond or any dried nut.

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Easy Stir Fry Pork & Vegetables with Kimchi Base Sauces

Kimchi Base Sauces is making stir fry super easy. It is delicious & convenient to use. Furthermore, I can adjust the spiciness of the cuisine with the amount of sauces that I use. We love spicy food, but my kid can only take a little bit of spiciness. One thing I truly love about Korean food is that it use so little oil but delicious & flavorful.

Good for me who is on diet on week days. For a foodie, diet is needed. Need to save some calories for the weekend. It is more balance this way & we can pamper ourselves with good food sometimes.

Ingredients:
Handful of Cabbage
1/3 carrots sliced
1 pkt of mushroom
1 knob ginger sliced
2 cloves garlic
200g pork (lean/belly- thinly sliced )+ 1tbsp TOS marinate
2 tbsp Kimchi Base Sauces (Chongga Touch of Spicy- TOS)
4 tbsp water
Salt & Pepper to taste

1) Marinate the pork with Kimchi base sauces for 15-30 mins.

2) Use 1 tsp vegetable oil, stir fry the garlic & ginger to slightly brown.
3) Add in the pork, slightly fry for a min or two.
4) Add in the mushroom, carrot, cabbages & stir fry for a min.
5) Add in the water & the Kimchi base sauces last, let it boil on medium high fire until the water reduced slightly. Add extra tbsp of kimchi base sauces if you need extra kick.

6) Serve hot with white rice.

Enjoy this easy recipes.

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Easy Nurungji Porriadge

Nurungji is a traditional Korean food that made of scorched rice. It is a thin crush of scorched rice will be left in the bottom of the cooking pot. In Chinese, it is called guoba (锅巴). My curiosity got me to try out this Korean Nurungji. Spotted these on the selves, asking myself, how does it taste like? How to cook it? It doesn't really looks like a rice crisp (crunchy snacks made of white rice). Hm......   

This is a very practical super fast food that can be served in less than 10 mins. It is almost using the same amount of time on cooking a packet of instant noodles. A lot healthier. Especially love to make these in a busy & cool weekday morning. The hot rice porridge is so comforting.  

Ingredients: 

Nurungji (Chongga Brand)

Soup (Clear)

Only 2 ingredients. Use any left over soup from previous night dinner. Usually we have some extras. It got to be clear type of soup- e.g. chicken soup, vegetable soup etc.....

Why I do not put measurement on this recipes because it is too flexible. You can use more nurungji rice to make thicker porridge. You can use less nurungji rice to make soupy porridge. Honestly, it is really personal.

However, just remember, always start with ratio of rice (1 part) : soup (3 part).
Cook longer if you want thicker porridge (less soupy, soup will reduce with longer cooking time) & vice versa. I like my porridge soupy & nurungji cooked al-dente.

Just pour nurungji in the cool soup straight from the fridge. Do not need to boil the soup at all.

Boil the soup & nurungji for about 8-10 mins over medium fire. Cook longer if you like thicker porridge (less soup). Salt & pepper to taste if needed. This is so simple & everyone can do it.

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