Bulgogi Omurice (korean&Japanese)

Omurice is another contemporary Japanese cuisine consisting with omelette and fried rice while Bulgogi is a Korean dish that usually consists of grilled marinated beef.  So I incorporated the two dishes in one to come up with this bulgogi omurice ♥. Happy eating ☺

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Beef Bulgogi

INGREDIENTS:

Marinade: 1/2 cup light soy sauce

3 tablespoons sugar

2 tablespoons sesame oil

1 1/2 tablespoon Mirin

1 pc. Onion (medium, finely minced)

3 cloves Garlic, minced

1 teaspoon Ginger, grated

salt and pepper to taste

¼ cup Pear, grated (optional)

1 kg. Sirloin, sukiyaki cut

2 tablespoons Sesame seeds,toasted (optional)

PROCEDURE: 1) Mix all the marinade ingredients in a bowl.

2) Marinade the beef for 30 minutes to  1 hour.

3) Fry, in high heat and take out as soon as there are no pink parts on the meat.

4) Garnish with toasted sesame seeds.

Egg Omelette

6 eggs, beaten
1/4 cup chopped parsley
salt and pepper, to taste

Procedure :

1  In a frying pan over high heat, sauté onions in a little oil until fragrant add in bulgogi , rice and mix thoroughly. Set aside and keep warm.

2. In a bowl, beat together eggs and parsley. Season with salt and pepper.

3. In a large nonstick pan, make one omelet by pouring half of the beaten egg mixture and cooking over low to medium heat until eggs are three-fourths cooked, about 5 minutes. Once almost solid, place beef and rice mixture on half of the omelet. Fold the empty half  over the rice. Repeat with the rest of the ingredients to make the second omelet.

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Recipe is inspired by  Yummy.ph

beef bulgogi from  Bulgogi – Facebook

 

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Cravings

It’s been raining for a week even though it’s summertime here already. I suddenly miss Philippines 😦  and the food that I love eating there  during rainy days like   mami(noodle soup) and pair it with siopao (steamed buns) .  I really want to cook mami but I don’t have available noodles so I ended up making some steamed buns. For the filling I just used roasted chicken leftover that my husband bought from the shop. I just flaked the chicken and  cooked it  in adobo style.

steamed buns(siopao)

steamed buns(siopao)

For the yeast dough recipe, here is  the link Jun-Blog.

1 1/2 tsp instant dry yeast
3/4 cup lukewarm water
2 Tbsp canola oil
2 Tbsp sugar
2 tsp baking powder
3 cups (12 1/2 ounces) flour

Put the yeast in a small bowl, add the water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.

Combine sugar, baking powder and flour in a large bowl. Make a well in the center and pour in the yeast mixture.  Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour.  Keep stirring as a ragged but soft dough forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a clean work surface and knead for about 5 minutes.  You should not need additional flour if the dough was properly made.  Keep kneading until the dough is smooth and slightly elastic.Press your finger into the dough and it should spring back with a slight indentation remaining.

Place the dough in a large bowl that has been lightly oiled. Cover with plastic wrap and put it in a warm, draft-free place to rise such as an oven and let it sit for around 45 minutes until the dough has nearly doubled.  You can refrigerate the dough if you do not need it right away but make sure that it is covered well with a plastic wrap.

Lightly dust your clean work surface with flour.  Cut the dough in half and roll into a foot-long log.  Cut the log into eight pieces.

Roll each piece into a ball and flatten each piece gently into a small disc using your palm. Using a small rolling pin (either a 1-inch wooden dowel or the end of a wooden spoon like what I used, would do) roll the edges and only the edges. There should be a small bulge at the center of the dough, which the Chinese calls the belly.Place a generous tablespoon of your  filling in the center of the dough, right on the belly. Wrap the filling by pressing and pulling the edges of the dough.Gather and pull the edges up and twist the top to fully cover the filling.

Cut 2-inch square wax paper sheets and use these to line the bottom of each bun before steaming them. Steam up to 4 buns in an 8-inch steamer. Make sure that there’s around a 1 to 2-inch space in between buns inside the steamer.

Boil water in your wok or a large pan and place the steamers with the buns in your wok or pan. Steam for around 15 minutes. Make sure that the water does not come in contact with the buns.Remove the lid before you turn off the heat to avoid condensed water from dripping back to the buns. Continue steaming the rest of the batch.

siopao

siopao

my experiment

roasted chicken

roasted chicken

I know roasting chicken seems daunting but I want my roasted chicken to be tasty not just the skin but as well as the meat itself. Honestly, I can always buy cooked chicken in supermarkets any time at affordable price but it’s just that their chicken taste bland for me. I miss the Filipino style roasted chicken a.k.a  Lechon manok ,a  rotisserie chicken cooked in an outdoor pit. It is very well seasoned and tasty. There are loads of recipe for roasted chicken that I can hardly pick one which is best. So I decided to make a little experiment. The outcome didn’t fail me, the chicken turned out great and tasty (:. Recipe is inspired by two videos that I’ve found in Youtube.

Ingredients:

1 whole chicken

1/2 tsp dried thymes

1/2 tsp dried rosemary

1/2 tsp sage

1 tsp ground pepper

1/4 cup soy sauce

2 Tbsp lemon juice

4 stalks of lemon grass

1 stalk of lemon grass minced

1 stalk leeks, chopped

6 cloves garlic

MAGGI MAGIC SARAP (optional)

Procedure:

Mix the herbs and  rub  all over the chicken, including the cavity. Pour in the soy sauce, lemon juice and the pepper.  Put the minced lemon grass under the chicken skin. Stuff the cavity with the garlic, lemongrass and leeks and 1 tsp of MAGGI Magic sarap granules. Leave to marinade for atleast 1 hour or overnight (I marinated my chicken overnight).

Preheat the oven to 400° F / 200° C. Place the chicken in a roasting pan covered with foil.

Bake for 30 minutes. Lower the oven temperature to 350° F/ 180° C.

Open the chicken parcel. Cook for a further 50-60 minutes, turning at half time to brown the other side of the chicken. Basting it occasionally.

Use a meat thermometer to check the doneness of the chicken (at least 180ºF) or pierce with the fork and see if the juices run clear.

Let chicken rest for 10 minutes before slicing.Enjoy c”,)

a piece of heaven

I’ve been wanting to bake this cotton soft Japanese cheesecake since I started blogging but I can’t find cake flour in the shop.  Until one day one of my  favourite blogger posted it in her site, so I decided to give it a try. I just used plain flour for this, should have sifted it to achieve finer texture of the cake. Anyway, what I am after for this is the taste of the cake so I just bake it without aiming for  perfection.  The verdict? well I just had a piece of heaven. The cake turn out to be very soft ,fluffy, creamy and it’s melt in your mouth. (:

cotton soft japanese cheesecake

cotton soft japanese cheesecake

 

Ingredients:
Recipe from Diana’s Desserts Yield one 8″ cheesecake, 12 servings

  • 5/8 cup fine granulated sugar
  • 6 eggs, white and yolk separated
  • ¼ tsp cream of tartar
  • ¼ cup butter (½ stick)
  • 9 oz. cream cheese
  • 3/8 cup fresh milk
  • 1 Tbsp lemon juice
  • ¼ cup cake flour /superfine flour
  • 1/8 cup cornstarch
  • ¼ tsp salt
Procedure:
1. Melt cream cheese, butter and milk over a double boiler on medium heat until well combined. (If you don’t have a double boiler, you can just fill a small saucepan with about an inch of water and bring it to a simmer. Place a bowl over the saucepan and melt cream cheese, butter and milk on it.) Remove from heat and allow to cool down.

2. Preheat oven to 325F. Lightly grease and then line the bottom and sides of an 8″ round spring-form pan with parchment paper.

3. In a bowl, whisk egg yolks and lemon juice until egg yolks are well beaten. Add the cake flour, cornstarch and salt and continue whisking until well combined and free of lumps. Fold this into the cheese-butter-milk mixture until well combined.

4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. Fold the cheese batter in small amount to the egg white mixture and mix well until you’ve used up all the cheese batter. Pour into the prepared spring-form pan. Bake cheesecake in a water bath in the preheated oven for 50-60 minutes or until set and golden brown. Slightly open the oven during the last 10 minutes of baking. Leave the cheesecake in the oven for another 10 minutes (with the oven door slightly opened) so that it can shrink slowly before you take it out.

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 Recipe from  Pinay Cooking Corner

 

burger patties

This recipe is an all time favourite of my son. He really loves my home-made burger patties . I added  vegetables in the recipe so  it is more healthy and nutritional.

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Ingredients:

Procedure:

  1. In a bowl, combine all  ingredients and mix well.
  2. Form into small patties.
  3. Heat a large non-stick skillet over medium heat, add oil to pan . Fry  burger patties and cook  to desired doneness.
  4. Sandwich between burger buns and serve with cheese and choice of condiments. Enjoy! 🙂

 

black & white cupcakes

These cupcakes have chocolate and cream cheese. These are two things I can’t resist. The cupcakes are very moist and yummy (:

 

black & white cupcakes

black & white cupcakes

Ingredients

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour,  sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

For the video you can find it here YouTube

 

beef curry

Fed up of chicken curry? then why not try cooking beef curry for your next dinner. I don’t have Thai red curry sauce so I just used the normal curry powder in my pantry.

beef curry

beef curry

2 tablespoons vegetable oil
1 to 2 tablespoons Thai red curry paste
2 fresh kaffir lime leaves (optional)
1 (4-inch long) fresh hot red chili,
thinly sliced crosswise
3/4 kilo beef short ribs,
cooked in water until tender
2 cups unsweetened coconut milk
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
2 tablespoons fish sauce (patis)
1 tablespoon (or more, to taste) fresh lime juice
1/4 cup chopped fresh cilantro
3 scallions, white and green parts thinly sliced to separate

 Heat oil in a medium skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves, and chile. Sauté and keep stirring until fragrant. Add the beef and coat with the curry.

2  Pour in coconut milk, chicken broth, brown sugar, fish sauce, and lime juice and simmer, stirring occasionally until slightly thickened, about 5 minutes. Stir in the cilantro and scallions; simmer for about 1 minute more.

The recipe is inspired byhttp://www.yummy.ph