Korean Stir- Fried Squid

Korean red chilli paste is such a wonderful seasoning in the kitchen. You can add it in soup, stir- fried noodles and cold starter/ side dish. Actually, if you want to pop up a dish, this seasoning can help a lot and it gives the dish a Korean flavour immediately. Last time I used the paste to make the snack oven-baked Korean rice cracker. Today I'm going to make a stir- fried squid, it's sweet, sour and hot. Add more red pepper paste if you want to bring the dish to a hotter level.



















Ingredients (2 servings)

2 frozen/ fresh squid 
1 bell pepper  (cut in pieces)
1 leek (cut in rings)
1 onion (slices)
2 glove garlic (chopped)

2 tbs oil 

Seasoning

1 tbs Korean red pepper paste 
2 tbs ketchup 
2 tbs soy sauce 
2 tbs white wine 
1 tbs sugar 
Salt 
Pepper 

Method

1.Wash the squid. Place on a cutting board. Slide the knife in the middle of the squid to open the tube. 

2. Score the squid with diagonal slices. Score first on one way, then the other. 

 
















 

















3. Cut into halve. 

 














4. Cut into bite- size pieces.

 














5. Cook the squid in hot water for 2 minutes and drain. 

 

















6. Heat 2 tbs of oil in the skillet.

7. Add onion and garlic, cook for 2 minutes over medium heat. 

 

















8. Add leek rings and stir- fry for another 2 minutes.

 

















9. Add bell pepper and stir-fry. 

 

















10. Add squid and seasoning, stir- fry for 2 minutes and taste. 

 

















11. Plate up the dish and serve with steamed rice. 

Gyudon Japanese Beef Bowl

I'm going to the film tonight, so I need to eat something easy and fast. My idea is to make the Gyudon Japanese beef bowl. When the rice is steaming, I go to change my clothes and put the makeup on. 10 minutes before the rice is done, I start to prepare the beef dish. After dinner, I'm ready to go and I'm sure that I'll have a great evening.



















Ingredients (2 servings)

300 g thin sliced beef fillet
1 onion (thin sliced)
3 egg (beaten) 
Steamed rice (2 bowls)

2 tbs Oil 

Seasoning  
2 tbs sake
2 tbs mirim
2 tbs Japanese soy sauce
100 ml beef stock 

Garnish 
Sesame
Chopped spring onion

Method

1. Heat 2 tbs of oil in the skillet.

2. Add onion and cook for 2 minutes over medium heat.

 

















3. Add seasoning and cook for 5 minutes.

 

















4. Add the thin sliced beef fillet and cook until the beef is 70% done.

 

















5. Pour the beaten eggs and stir the beef at the same time. Turn off the heat.

 

















6. Place the beef on top of the steamed rice. Sprinkle sesame and spring onion.

Roast Chicken With Rosemay And Garlic

One time I read an article about the oven roasting bag, it's a plastic bag used for roasting food in the oven. Besides fish and meat, you can even put your whole meal in the bag, such as vegetable, potatoes and sauce. This time I'm going to make a whole chicken with the oven roasting bag. Guess what? You'll have a moist chicken with crispy skin at the end. 



















Ingredients (2 servings)

1 whole chicken (around 1 kg) 

2 tbs fresh rosemary leaves (chopped)
2 tbs garlic (minced)
4 tbs olive oil
50 ml white wine
Salt 
Pepper

Special equipment 
Roasting pan 
Oven roasting bag

Method

1.  Preheat the oven to 200°C.

2. Wash the chicken and dry it. 

3. Mix the minced garlic, rosemary leaves, olive oil, salt and pepper in a mixing bowl. 

 















 

4. Put the chicken in the mixing bowl and rub the marinade over the chicken. 

 

















5. Put the chicken and pour white wine into the oven roasting bag and secure it with the tie.

6. Place the chicken on the roasting pan and roast the chicken for 60-75 minutes. 

 

















7. Fifteen minutes before the end of cooking time, use a pair of scissors and carefully cut the bag open. This will brown the chicken up nicely. 

 

















Serve with the juice of the chicken, steamed veggies and potatoes.

Pangasius Fillet With Mango Salad

Tonight I'll have dinner with my lovely cousins. Before I leave home, I have prepared the pangasius fillet with mango salad for my fiancé. For our new lifestyle, we are trying to eat less carbohydrate and exercise. So this would be the perfect dinner after the workout in the gym. 

 






















Ingredients (2 servings)

2 pangasius fillet
1 mango 
8 cherry tomatoes
225 g cans giant beans (drained)
100 g cans corn (drained)
20 g spinach
1/8 red onion (finely chopped)

2 tbs olive oil 
Pepper 
Salt

Dressing salad
1 tbs olive oil 
1 tbs lemon juice 
Pepper 
Salt 

Method
 
1. Cut the mango along the sides of the pit.You should end up with 3 pieces.

2. Take the mango piece with the pit and cut out the mango with a paring knife. On the other hand, cut 1/2 of the mango half in chunks. 

3. Blend the mango pieces. Sprinkle some pepper and salt in the dressing.

 

















4. Cut the rest of the mango in cubes. 

 







































5. Wash the spinach. 

6. Wash the cherry tomatoes and cut into halves. 

7. Put the mango cubes, giant beans, corn, spinach, cherry tomatoes and red onion into a mixing bowl. Add dressing salad and mix everything together. 

 

8. Sprinkle salt and pepper on the pangasius fillet (both sides).

9. Preheat the sauté pan and add 2 tbs olive oil. Sauté the pangasius fillet untill done. 

 

















10. Plate up the salad, pangasius fillet and mango dressing in your own way. 
  

Broccoli Cheese

How do you prepare broccoli? Boil it? Stir- fry it with garlic?
Feel bored about these methods? 
Let's make the broccoli with cheese sauce and crispy bacon on top. 
It's very easy to make and surprise you beloved with this lovely dish :D 



















Ingredients (2 servings)

1 broccoli
3 strips bacon
4 cheddar cheese
1 clove garlic (finely chopped)
150 ml chicken stock

3 tbs oil
Salt
Pepper

Method

1. Wash the broccoli and cut into small florets.

2. Cook the broccoli in salted boiling water until done.

 3. Cut the bacon in small pieces.

4. Preheat the cooking pan with 1 tbs oil and sauté the bacon. Set aside.

 

















5. Heat up 2 tbs oil in a cooking pan. Add garlic and cook for 1 minute over low heat.

 

















6. Add chicken stock and cook for 1 minute.

 

















7. Add cheese. Cook until the cheese fully melts. Season with pepper and salt.

 

















8. Serve the broccoli with cheese sauce and garnish with bacon pieces.

Enoki Beef Roll

Chinese hot pot is what we always eat in the winter. In the middle of the table, there's a hot pot with boiling water or stock and the raw ingredients would be placed around the hot pot. It's a moment to have a quality time with family and friends. However spring is coming and we won't eat hot pot anymore. Two famous ingredients we'll eat a lot by the hot pot are enoki mushrooms and thin sliced beef fillet. Let's put these ingredients together and turn them into a dish. This time I'll make the enoki beef roll with a twist. Are you ready? 
























Ingredients (4 servings)

16 thin sliced beef fillet
200 g enoki mushroom
16 slice leek
2 tbs oil

Seasoning
1 tbs Japanese soy sauce
1 tsp sugar
1 tbs fresh ginger juice
5 tbs water
Pepper 

1 tsp corn starch + 2 tbs water

Method

1. Cut the leek in long slices and wash.

2. Put the leek in the boiling water and cook for 1 minute. Rinse with cold water and set aside.

 

















3. Remove the roots and dirt of the enoki mushrooms.

4. Divide the enoki mushrooms in 16 portions.

5. Wrap the enoki mushrooms with a slice of beef and leek.

 




















 



















 

 

















6. Heat up 2 tbs oil in a cooking pan and place the beef rolls. Pan fry for 1 minute and turn to another side. 

 

















7. Pour the seasoning in the cooking pan and cook until the enoki mushrooms become soften. 



















8. Mix the corn starch and water together. Pour the corn starch mix in the cooking pan (keep stirring the sauce at the same time).

 


 



















Note

* If you can't get the thin sliced beef fillet in your country, order a piece of frozen rib eye and ask the butcher to cut it into thin slices. 

* How to make fresh ginger juice: Grate the ginger and squeeze. 

Garlic Chilli Seafood Pasta

One time I was in a restaurant with my fiancé in Paris. I ordered garlic scallop with pasta. As I was used to eat pasta with tomato sauce, the scallop with pasta was only coated with garlic oil. I took a bite and it was surprisingly yummy. Base on my lovely memory, I create the following dish- Garlic chilli seafood pasta.  



















Ingredients (2 servings)

400g frozen seafood 
200g spaghetti 
4 cloves garlic 
1/3 chilli (finely chopped) 

5 tbs olive oil
1 tbs Italian herbs 
2 tbs white wine
2 tbs lemon juice 
1 tbs lemon zest 
Salt 
Pepper

Method

1. Cook the pasta in salted boiling water till al dente (firm to bite), follow packet directions. 

2. Drain the pasta and rinse with cold water.

3. Wash the seafood and add a pinch of salt. 

4. Cook the seafood in boiling water for 30 seconds and drain.

 

















5. Preheat the pan with 5 tbs olive oil. Add garlic and cook for 2 minutes over low heat. 

 

















6. Add chopped chilli, lemon zest and Italian herbs. Cook for another 1 minute. 

 

















7. Add seafood, salt and pepper, sauté for 1 minute. 

 

















8. Add white wine and spaghetti. Season the dish with pepper and salt, give it a stir. 

 

















9. Add lemon juice in the end and pour extra olive oil over the pasta.



















Note

* You may use fresh seafood or any seafood in this dish.