Holland Market - Western Food

My colleagues love the western food from Holland Market, located in Holland Village.

Fish & Chips - $5.

Serving portion is quite big. Slightly crispy and not oily. The thing about F & C is that it should not be too cripsy, otherwise it would mean there is too much coating (too much flour) and little fish.

Fried Rice - $3.

I have not tried the fried rice but apparently it is quite good. My colleagues finished every bit of it. You can request for fries instead of egg.

永和豆浆油条大王 (Yong He Dou Jiang You Tiao Da Wang)

Once in a while, it's quite nice to sit in this nostalgic soya bean drink place for some you-tiao and shao bing :)  The shop is now located at 517 Geylang Road (Tel: 6745 5682) and the nearest MRT is Aljunied Station.  Walk along Lor 25A until you reach Geylang Road, turn left and keep walking.  Just before Lor 27A, you will see the shop.

The pictures below shows the old premises.

Pork Ribs BBQ (Toeji kalbi kui)

Ingredients
1.8kg pork ribs,
2 tablespoons of ginger juice,
3 tablespoons of clear strained rice wine for sauce
8 tablespoons of chili paste, 2 tablespoons of chili powder, 1 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of ground garlic,
1/2 cup of chopped green onion,
sesame salt, pepper, sesame oil

Method
1. Cut the ribs into 6-7cm lengths. Take off the fat and tough muscles. put the knife in to the bones and then flat out the muscle attached to the bone. Make knife marks on the meat.
2. Marinate the prepared pork in clear strained rice wine and ginger juice.
3. Prepare the sauce by mixing chili powder, soy sauce, sugar, minced garlic, green onion, sesame salt, pepper and sesame oil in chili paste.
4. Marinate the prepared pork from 2. with sauce from 3.
5. Grill the pork in high heat by turning it often. To make sure it is thoroughly cooked, lower the heat and cook slowly.
6. It is a good idea to cook some whole garlics with it.

◈ Cooking Point ◈
Pork ribs are usually cooked spicy with chili paste, but for a simpler taste, after marinating the meat in rice wine and ginger juice, marinate in 'bul-go-gi' sauce. If the meat is cooked slowly in low heat, the meat becomes tough, so cooking quickly in high heat is better.

Kimchi Stew

Ingredients
1/4 head of kimchi,
100g pork,
1/2 onion,
1/2 a root of green onion,
2 tablespoons of chili powder,
1 tablespoon of ground garlic,
salt, pepper powder, chili


Method
1. Cut kimchi into small pieces.
2. Prepare pork belly. Cut them into dice.
3. Slice onion thickly. Minced garlic and cut the green onion diagonally.
4. Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps. (If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)
5. Add water again to 4 and boil. Add onion later.
6. If the kimchi is cooked, add minced garlic, green onion and chilli, and boil again.
7. Season.

credit : Korean Infogate

Kimchi Fried Rice (Kimchi Bokkum bap)

Ingredients (Serves 1)
Rice for one person,
2 stalks of kimchi,
1/4 of onion,
50g of minced pork,
3 roots of green onion,
1 teaspoon of ground garlic,
1 teaspoon of soy sauce,
1 tablespoon of sesame salt,
1 teaspoon of sesame oil,
salt, pepper powder, cooking oil

Method
1. It is better to use a little under-cooked rice, or if there is any, cold rice.
2. Take out the insides of kimchi and cut them into small pieces.
3. Chop onions and green onions into small bits and mince the garlic.
4. Season the minced pork with soy sauce, minced garlic and pepper powder.
5. Saute the pork with cooking oil in frying pan. When the pork is cooked, put the onion and kimchi and cook more.
6. After five minutes, put in the minced garlic and green onion. Cook a little more and turn off the heat. Mix well after.
7. After mixing kimchi and pork with rice, turn on the heat again and taste with salt and pepper. Finally put a little bit of sesame salt and sesame oil.
8. Put the rice into the dish and sprinkle sesame salt. It maybe served with crushed toasted seaweed.

◈ Cooking Point ◈
If you keep cooking in high temperature, rice and spices can burn easily, so it is important to control the heat well.

credit : Korean Infogate

Korean Breakfast Sandwich - Toasto

Method

1. Toast 2 slices of bread on a griddle (using way too much butter, but that's my personal opinion)
2. Mix 1 egg with shredded cabbage, carrots, and onions, then fry
3. Top egg with brown sugar and ketchup
4. Place on toasted bread and eat like a sandwich
5. Add ham or cheese, if desired

Korean Dipping Sauce

Ingredients
3 tablespoons soy sauce
1 teaspoon sesame oil
1 1/2 tablespoons rice vinegar
1 teaspoon toasted sesame seeds
1/8 teaspoon sugar
1 scallion, finely chopped


Method
1. Combine the soy sauce, sesame oil and rice vinegar in a small bowl.
2. In a small, heavy, dry skillet over medium heat, add the sesame seeds and stir until they darken a bit.
3. Remove and crush seeds.
4. Add to soy mixture with sugar and scallions.
5. You can double, triple, quadruple this recipe as desired.

credit : recipezaar

Korean Spicy Chicken

Ingredients (serves 6)
3 large boneless chicken legs, sliced
1 brown-skinned onion, sliced
4 garlic cloves, finely chopped
3 tbsp sugar
2 tbsp light soy sauce
2 heaped tbsp go chu jang (Korean hot chilli paste)*
2 tbsp sesame oil

Method
1. Mix all ingredients together thoroughly. Marinate overnight in the fridge.
2. Heat a wok till very hot. Lightly coat with a thin layer of oil. (Omit the oil if using a non-stick pan). Stir-fry the chicken till cooked.
3. Garnish with spring onion sections and white sesame seeds.
*Add more chilli paste if you prefer.

Credit : Aromacookery

Pa-Jeon

Ingredients
1 medium-sized onion
1 medium-sized bell pepper
1 small bunch Chinese chives
2 medium-sized squids
250 grams of Korean pancake mix
about 400 ml water


Method
1. Peel the onion and cut into halves length-wise. Slice the onion, as thinly as possible, width-wise.
2. Slice the bell pepper into strips. Cut the chives. They should be about the length of your thumb. Make sure you slice the pepper and onion really thinly so that they'll cook quickly.
3. Cut each squid into half length-wise, then slice width-wise into thin strips.

4. Gradually add water to the pancake mix and combine. Make sure the batter is smooth and quite thin. Add all the vegetables and squid, and mix well. Don't worry if it seems like there's too much vegetables. After they are cooked, the vegetables will soften and shrink.

5. Heat up a frying pan. When it is hot, add about 2 to 3 tablespoons of oil. Using a ladle, place the pancake mixture in the pan, and spread the mixture out evenly. Don't make the pancake too thick. The idea is to get a thin and crispy pancake. Cook the pancake over medium heat.

6. When the pancake has set, and the edges have turned brown, flip it over and cook the second side. Flip again and cook for about 30 seconds, to crisp up the first side. Remove and slice into wedges. Repeat until all the batter is used up.

7. Serve pancake on a plate, with the first side facing up.

credit : Aromacookery

Chocolate Charlotte Cake

Ingredients
about 22 sponge fingers
9 oz plain chocolate
150ml whipping cream
4 eggs, separated
150g sugar *


Method
1. Line the base of a 7 or 8-inch tin with baking paper. Then, line the sides of the tin with the sponge fingers. **
2. Melt the chocolate in a bowl over a saucepan of steaming hot water. Remove from heat and stir in the cream.
3. Whisk the egg whites in another bowl, till standing in stiff peaks. Gradually add sugar and whisk again till stiff.
4. Add egg yolks to the chocolate cream mixture and combine. Then, add the egg white mixture to the chocolate mixture and combine thoroughly. Take care not to knock out all the air.
5. Pour the mixture into the tin and chill for at least 5 hours.
6. When ready to serve, let the cake stand for 5 to 10 minutes before cutting and serving.

Credit : http://www.bimandruth.com

Daechu-Juk

Overview
Boiled jujube and soaked rice are separately ground with water in a blender. Then they are put together in a pot and slowly boiled.

contributed by :
Traditional Korean


Ingredients
Dried jujubes : 30
Soaked rice : 1 cup
Water : 5 cups

Instruction
1. Jujube is pitted and boiled in water.
2. Soaked rice and boiled jujubes are ground in a blender separately.
3. Ground rice is strained and lumps are discarded.
4. Put ground rice and water in a pot and stir with wooden pastula.
5. If white gruel is almost made, add ground jujube little and stir to boil more.

credit : AsianFoodChannel