Handy Bread-Making Machine by Panasonic



I am not quite into kitchen gadgets since I have always prefer to eat than to cook.  Cooking is time-consuming and there is no guarantee that the final product will turn out the way you expect it to be.  But this cooking demonstration got me curious as to how a home bread-maker can bake delicious bread.  Some friends have got their own bread-making machines at home and it gave them the flexibility to bake bread of their choice.

 

So, here I was at the Panasonic cooking demonstration, organised by omySG.  4 recipes were shared and we were really impressed with the soft texture of the bread loaf, focaccia (flat bread), bun and even muah chee which was the biggest surprise to me.  I would have never thought that a bread-maker machine can be used for making muah chee!

 

 

Panasonic Bread Maker SD-P104 is an automatic bread-maker that has 13 menu (for bread, dough and dessert), 13-hour digital timer and has separate dispensers for raisins/nuts and yeast.  Using the dough cycle, we can even use this machine to make dumpling skin and pizza dough.

 

The metal container is where the ingredients will be placed in and where the kneading process will take place inside the bread-maker.

The control panel looks simple enough and instructions on the display panel looks rather straight forward too.  Our cooking instructor, Theresa, shared that when the cover is cover is shut, the panel will indicated the current preparation stage so that user need not open up the cover to check.

One of the recipes shared during the session was the Fragrant Mixed Wheat Bread.  The good thing about making your own bread is that, you know the actual ingredients used and the freshness of the bread.

Ingredients for the bread include:

75g  Whole Wheat Flour
175g Bread Flour
10g Butter
1 tsp Salt
2 tbsp Castor Sugar
1 tbsp Milk Powder
200ml Cold Water (ensure that the water is chilled)
1 tsp Instant Yeast

Mix together:
30g Sunflower Seeds
10g Melon Seeds
30g Raisin
10g Black Sesame Seeds

Method:
1.  Place the above ingredients (except the mixed nuts and yeast) into the bread pan.

2.  Place yeast into the yeast dispenser and mixed nuts into the nuts dispenser.

3.  Select Menu no. 2 for "Rapid" mode, and select "Raisin" mode, next press start.  [The reason for selecting "Raisin" mode is so that the bread-maker will automatically dispense the mixed nuts at the later stage of the 2-hour process.]

4.  Once ready, remove bread from the pan.

5.  Leave to cool before cutting!  Enjoy the super-soft wheat bread!



 

The good thing which I really like about the bread-maker is that cleaning seems quite easy too.  None of the dough got stuck to the bread pan and so washing can be quite fast too.  For those who are into bread-making and would like to improvise with new bread recipe, I think it is worth to get this machine which is retailing at $329 at Isetan, Takashimaya, Tangs and selected Best Denki, Courts and Harvey Norman outlets.

[Recipe] Korean Dried Pollock Soup (with Radish) [북어국]

This soup, although the main ingredient is dried Pollock, the other key ingredient is radish.  This is a traditional dish that is still very popular in Korean.  This is known to be good for health and has healing effect.  Check it out if you'd like some variation from the Chinese Radish Soup.  Enjoy!



Ingredients (for 2 servings):
2 oz (60 grams) dried shredded pollock, radish, garlic, fish sauce (or salt), water, green onion,sesame oil, egg, and water

Directions:
1. Take 2 oz (60 grams) of dried and shredded pollock from a package and tear each strip into thin pieces by hand. They should be about 2 ½ inch long (6 cm).
*tip: 1 package of dried shredded pollock that I use in the video weighs 150 grams (about 5 oz), so you could make 5-6 servings with 1 package.

2. Peel a radish and slice it into small pieces (2 x 3 inch and 1/8 inch thick) to make 2 cups' worth.

3. Slice 2 stalks of green onions. Mince 4 cloves of garlic. Beat 1 egg in a small bowl with a fork. Set them all aside.

4. Heat up a pot and add 1 tbs sesame oil.

5. Add the dried pollock strips and the minced garlic to the pot and stir it for 30 seconds with a wooden spoon.

6. Add 7 cups of water and the radish.

7. Close the lid and boil for 20 minutes over high heat.

8. 20 minutes later, open the lid and add 2 tbs fish sauce.

9. Lower the heat to medium-low and simmer for 2-3 minutes.

10. Open the lid and pour the beaten egg into the boiling soup.
*tip: Don't stir the soup until the beaten egg is cooked and floating.

11. Turn the heat off and add the green onion.

12. Stir it with a ladle so the green onion is cooked a little by the boiling soup.
Serve with rice and side dishes including kimchi.

[Recipe] Radish Daikon and Carrot Pork Soup (青紅白蘿蔔瘦肉湯)

Daikon (白萝卜) is one of the food recommended by TCM for removal of heat and toxin substances from our body during this period.  Daikon soup can be easily purchased from our local food courts but if you prefer to stay indoor and cook it at home, here's one recipe you can refer to.

 

Source: www.chinesesouppot.com

 

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 8

 

Ingredients

• 1.5 lb of green radish (also called Chinese or Oriental Radish)
• 1 lb of daikon
• 1 lb of red carrots
• 1.5 lb of lean pork meat
• 1 tsp of Chinese south almonds
• 1/2 tsp of Chinese north almonds
• 2 slices of ginger
• 10 cups of water

Instructions

1. Boil a small pot of water to blanch the pork. Cut the meat to 2-inch cubes while the water cooks. Blanch, drain and set aside the pork.
2. In a separate large pot, boil 10 cups of water.
3. Peel and slice the green radish, daikon, and carrots to 1-inch thick slices. Rinse the Chinese almonds and set aside.
4. When the soup water boils, put all ingredients into the pot. Cook covered on high heat for 5 minutes or until the soup water boils.
5. Reduce the heat to Low and simmer for 2 hours. Set the timer. When ready, sprinkle a pinch of salt to taste and serve.

 

Note:

Green radish is said to be a cooling food. As such, pregnant women and those with a cold should drink this soup with caution.


Related Post:
Old Cucumber Soup 

[Recipe] Old Cucumber Soup

Looking for a recipe for Old Cucumber Soup?  The common ingredients include old cucumber (of course), porkribs, red dates and cuttlefish.  Typical traditional soup will take a while to cook, typically a few hours if you wish to taste the authentic sweetness from the ingredients.  Here's a few recipes that I've found.

Website: http://www.noobcook.com/old-cucumber-soup/

Website: http://www.smokywok.com/2011/05/chinese-old-cucumber-soup-recipe.html

 

Website: http://annieliciousfood.wordpress.com/2012/03/08/old-cucumber-soup-%E8%80%81%E9%BB%84%E7%93%9C%E6%B1%A4/

Related Post:
Radish, Daikon and Carrot Pork Ribs Soup

[Recipe] Green Bean Soup

One of the recommended food to consume during this hazy season is the green bean soup.  Green beans are able to help expel the heat and toxin substance from the body.  Green bean soup can be consumed warm or cold.  Unconsumed green bean soup can be kept in the fridge.  Heat it up before consuming if you like it warm. 

Found this rather simple recipe for Singapore-style green bean soup from another website noobcook.

Green Bean Soup 绿豆汤

• Serves: 4
• Prep: 10 mins
• Cook: 60 mins

Where yin and yang of foods go, green bean soup is "yin" (cooling) while red bean soup is "yang" (warming), so this is perfect for the hot summer weather. If you do not wish to add any sago to your green bean soup, skip step 1.

Ingredients

• 100 grams green beans (aka mung beans/lu dou/綠豆) soaked overnight, rinsed and drained
• 2 pandan (screw pine) leaves dried ends cut, tied in a knot
• 1.7 litres water
• 70 grams rock sugar (冰糖) to taste
• 10 grams (or 3 small pieces) dried orange (tangerine) peel (陈皮)
• 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional
• 50 grams (1/3 cup) small sago (small tapioca pearls)

Instructions

1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing sago.
2. In a bigger soup pot, add green beans, 1.7 litres water, dried orange peel and pandan leaves. Bring to a boil.
3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if necessary.
4. Stir in rock sugar (to taste) until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the green bean soup. Serve warmed or chilled.

Singapore Style : Korean Beancurd Stew (순두부찌개)





Doesn't those scenes in Korean dramas where the actors/actresses are eating piping hot stews from the pots make you drool?  One of the popular stews in Korea is the Sundubu Jjigae (순두부찌개).  It is a hot and spicy stew dish with beancurd and seafood, with an egg on stop of the dish.

 

It is actually quite easy to cook up a pot of Korean Beancurd Stew once you have the stew pre-mix.  The pre-mix is a sauce which I got mine from one of the Korean supermarkets. 

 

Koreans would typically eat this stew with rice.  For a change and to localise this, I decided to add the thick nice noodle into the stew.

 

 

 

For ingredients:

1.  Stew Pre-Mix (it can serve up to 4 pax)

2.  Eggs

3.  1 pack of Beancurd

4.  Some Thick Noodles which depends on how many persons you are serving

5.  200 ml of water

6.  Seafood

 

 

Steps:

1.  If you are using the thick noodles, cook it separately first and put it aside.

2.  Add the water and stew pre-mix into the pot. 

3.  Turn on high heat and let it boil. 

4.  Lower the heat and add in seafood ingredients

5.  Followed by eggs, beancurd and noodles.

6.  Turn on high heat for the final boil and that's it!

 

Simple, isn't it?  Taste wise, it is not bad.  If you prefer the stew to be thick and spicy, then the portion might be sufficient for just 2 persons.  If you do not take spicy food well, you will need to add a bit more water.  The thick noodles can be replaced with glass noodles too and it is all a matter of preference.

 



Related Posts:
Korean Army Stew (부대찌개 / Budae Jjigae) (click)
Cheese Ramyeon (click)

For more food updates, visit my Facebook page.

Claypot Sausage Rice

My first attempt in cooking Claypot Sausage Rice.  This is a relatively easy dish to prepare.  However, just like preparing many other dishes, the most amount of time is spent in cutting the ingredients =P

Ingredients:

-  Cooked Rice (portion for 2 persons)
- 1 piece of chinese sausage (lup cheong)
- 150g of chicken breast meat
- 1 piece of chinese dried mushroom
- 1/3 piece of carrot

Marinade:
- 1/2 tablespoon Sweet Sauce
- 1/2 tablespoon Oyster Sauce
- 1/2 tablespoon of Light Soy Sauce
- A few drops of Sesame Oil
- A dash of Pepper

Preparation:

1.  Cut the chicken breast meat into cubes.  Season it with marinade for 1 hour.
2.  Soak the mushroom in hot water for 10mins to soften it.  When it is soft, cut into cubes.
3.  Slice the chinese sausage into thin slices.
4.  Slice the carrots and steam it for 1 minute in microwave oven.

Cooking:
1.  Heat up cooked rice in claypot.  Add some water to give it moisture
2.  When it is heated up, add in chicken and sauage and continue cooking until chicken is thoroughly cooked.
3.  Add in carrots. 
4.  Simmer the rice until carrots turn soft.

During the cooking process, stir the rice often so that it doesn't get burnt.

Peanut Butter Silk Cake

Ingredients:
1 box Betty Crocker SuperMoist Butter Recipe Yellow
1 1/4 cup water
1/2 cup creamy peanut butter
1/2 cup butter
3 eggs

Method:
1. Heat oven to 350 F or approx 180 degree celcius
2. Grease baking pan (either 8-inch or 9-inch pan) or place batter on cup cake holder
3. In large bowl, beat all the ingredients in slow speed for about 30 seconds, and on medium speed for about 2 minutes
4. Bake 31 to 36 mins (or 37 to 44 mins for dark or non-stick baking pan) or 19 to 24 mins for cup cakes
5. Cool cake completely before cutting

DIY Home-made Mixed Fruit Cake

Ingredients:

Mixed Fruits - 300gm

Flour - 200gm

Baking Powder - 5gm

Butter - 150gm

Sugar - 150gm

Egg - 3 eggs

Method:

1. Beat butter & sugar together until light and fluffy

2. Beat in eggs 1 at a time

3. Sieve flour and baking powder

4. Fold flour and baking powder into mixture

5. Add in mixed fruits

6. Pour contents into baking tin

7. Bake in oven at 180 degrees celcius for 1 1/4 hours

Jos' Fudge Brownies

Had been thinking about the brownie cake which I ate at a colleague's housewarming partya couple of days ago, which inspired me into the baking mood on this Hari Raya Haji....

The good thing was there was a packet of pre-mix for fudge brownies and some mini choc chips.

Using the pre-mix is always easy. Simply mix it with water, vegetable oil and eggs. It is that easy.

I added the mini chips before sending the batter into the oven, which was preheat at abt 180 degrees.

There were 3 sets of baking duration provided for different baking tray sizes. I wasn't sure how big was my tray but reckon that the brownie would be cooked just before it gets burnt.

But half way through, I felt a little uneasy about the timing uncertainly and took a measuring tape to measure the tray size outside the oven. Haha....

Here's how the brownie looks like after 48 mins of baking... thou the instruction provided said that it should be done within 52 to 54 mins. Since the oven started getting a little smoky, I suspected that the top layer might get burnt anytime and hence decided to turn off the heat.

Here's the final product which I will be sharing with the HIPPIES tmr. The brownie seemed more chewy than it should be. The top and sides were a little "tough" while the centre is still a little damp. I kinda regretted not letting it bake "until full term" ie. 52 mins.

Anyway, I hope HIPPIES will like it and that my little impulsive experiment will caste away their Tuesday Blues for this week.

Jos' Muffins

Was into one of those baking mood this weekend... and wanted to try something different. Muffins!

Thanks to those ready mix, i baked 21 cute muffins by just adding vegetable oil, milk and eggs to the ready mix.

Ta da! Doesn't look too bad, ya?

Fried Anchovy - Korean Sidedish (Myulchi Bokkeum)

Julia made this last night for dinner... and I like it very much. It looks simple enough to make. Hope I will be motivated enough to try making it one of these days.

She got the recipe from this website - Maangchi's Korean Cooking Recipes.


Myulchi bokkeum from Maangchi on Vimeo.

Korean Vegetable Pajeon Recipe

Singapore Curry

Believe it or not. Whipping a dish of Singapore Curry is as easy as 1, 2, 3. Thanks to Prima Taste which comes with ready packed curry paste and necessary mix. Do note that the portion in the recipe serves 4 to 6 pax.

Here it is. No secret at all.

Prepare about 3 potatoes.

Prepare some chicken. Was told by a friend that if you use bone parts, it will add to the flavour.

Follow the cooking instruction on the Prima mix and ...

TADA! A pot of Singapore Curry!

Midnight Baking

Was into the baking mood after tasting Mummy Lian's Devil's Food Cake. It was so yummy that I forgot to take a pic.

SMART ger also had a try in baking over Labour Day... that's her Raisin Cookie. Taste not bad too... it is the chewy type of cookie.

Since my oven has been left idling for some time, I decide to make Butter Cookies last night. Oh boy... it was 2am+ by the time I cleared up.

Since I did not have any Mixer, it was pure manual labour trying to cream the butter and sugar till fluffy. My arms are slightly aching now.

See my cookies with almond and cashew nuts? Looks good? But in actual fact, it wasnt as good as it looks. As the dough was too big thick, the center sections of the cookies were still moist. But R and I still ate them anyway.

Bought a mixer today and it definitely made work lighter and faster :) Finished baking at 12am+ a while ago.

Decided to improvise a little, and so I added cocoa powder and turned the butter cookie recipe into chocolate cookie recipe.

The cookies are much smaller learning from yesterday's lesson.

See the 3 dark dark cookies? They are further improvised into Cashew Choco Cookies and Almond Choco Cookies.

Anyone wants to try?

Here's the recipe:

Ingredients

• 1/4 cup and 1 teaspoon butter
• 1/4 cup and 1 teaspoon white sugar
• 1/4 egg
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

• In a large bowl, cream together the butter and white sugar until light and fluffy.
• Beat in the egg, then stir in the vanilla.
• Combine the flour and salt; stir into the sugar mixture.
• Cover dough, and chill for at least one hour. Chill cookie sheets.
• Preheat oven to 400 degrees F (200 degrees C).
• Press dough out onto ungreased, chilled cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges.
• Remove from cookie sheets to cool on wire racks.

Source : www.bakery.sg

3-day Detox Plan

Eat, eat and eat. That's what I have been doing for the past few days. Not only do I feel fat, I also feel that toxins are accumulating in my body cos food nowadays aren't that healthy. Maybe I shd consider going on a detox plan.

I found this on AsiaOne Health website.

3-day detox plan By Sandra Cabot

- Jan 04, 2007 The Business Times

Avoid the following foods:

1) Alcohol 2) Sugar 3) Coffee

4) Dairy products - no cow, sheep or goat milk, or any products containing these.

5) Gluten - this is found in wheat, rye, oats, spelt and barley, and all foods containing these. Gluten is hidden in many foods, so you will need to read food labels carefully.

6) Food additives such as artificial colours, flavours, preservatives, artificial sweeteners, MSG, etc.

7) Vegetable oil that does not state cold pressed or extra virgin. Avoid all margarine, partially hydrogenated or hydrogenated vegetable oil.

8) Red meat, chicken, fish and eggs. For three days, you will obtain protein from vegetarian sources such as legumes, grains, nuts and seeds. You should also drink two litres of pure water - spring, mineral or filtered - each day. Also take one or two glasses of raw vegetable juice each day. You may include regular tea, green tea and herbal tea in your diet. Tea should be free of sugar, artificial sweeteners and dairy milk. You can use stevia or xylitol to sweeten tea.

9) Use beneficial fats such as olive oil, flaxseed oil, avocados, coconut milk and raw, unsalted nuts and seeds. You must have one raw vegetable salad each day, either for lunch or dinner. You may include sea salt in your diet; it is preferable to regular table salt. In place of dairy milk, you may use rice milk, soy milk, almond milk, quinoa milk or coconut milk.

Meal plan

Upon rising, drink two large glasses of purified water with the juice of half a lemon or lime. Fifteen minutes later eat breakfast.

Breakfast options

One bowl gluten-free muesli with non-dairy milk and a chopped pear.

One bowl rice porridge with 2 tablespoons chopped nuts sprinkled on top, with non-dairy milk and fresh berries.

Two pieces gluten-free toast with baked beans, served with a chopped apple.

Lunch options

Pasta with herbed vegetables (see recipe below), served with a small salad.

Brown rice and red lentil salad with tomatoes and cucumbers.

Sandwich using gluten-free bread, with hummus, grated carrot and sultanas.

Dinner options

Chick pea curry, served with brown rice (see recipe below)

Kidney beans with sauted spinach, served with brown rice.

Brown rice pilaf served with garden salad.

RECIPES
Pasta with herbed vegetables (serves 4)

Ingredients :

1 packet gluten free pasta

1 eggplant, peeled and chopped

1/3 cup olive oil

2 button squash, chopped

1 onion, chopped

1 cup diced pumpkin

2 cloves garlic, minced (optional)

3 very ripe tomatoes, chopped

1 tbsp fresh basil, chopped

1 tsp dried oregano

Sea salt & black pepper to taste

Method

Cook the pasta according to packet directions.

Saute the onion, garlic and pumpkin in olive oil for 5 minutes.

Add remaining ingredients, except the pasta; cover and simmer for 25 minutes.

Serve the vegetable mixture over warm pasta.

Chick pea curry (serves 4)
Ingredients:

1 tin chick peas

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped (optional)

1 tbsp grated ginger (optional)

2 tsp turmeric

2 tsp cumin

2 tsp sweet paprika

1 tsp curry powder (optional)

1 cup vegetable stock

1 Swede or turnip, cubed

2 cups cubed pumpkin

2 button squash, chopped

1 can tinned tomatoes, chopped

Method

Cook the onion, garlic and ginger in oil for 5 minutes.

Add spices and cook a further 2 minutes.

Add all the other ingredients except the squash; simmer covered for 20 minutes.

Add the squash and simmer a further 10 minutes.

Serve with brown rice and garnish with fresh coriander.

Skin clearing juice
This vegetable juice will help improve the detox abilities of your skin.
2 apricots

1 carrot

1 green apple

1 handful endive or spinach

1/2 lemon, peeled

1 handful parsley

Pass all through a juicer and drink immediately.

Who shouldn't do a detox at home?

Most people who are in relatively good health can perform a detox by themselves at home. There are some groups of people who should not do a detox without supervision - they include diabetics, people with liver or kidney disease, cancer or other serious disease. Pregnant or lactating women should not undergo a detox.

This article first appeared in The Business Times Dec 30, 2006.

Source : http://health.asiaone.com.sg/eatright/20070104_001.html

Songpyeon 송편

Songpyon (rice cake with pine needles)

August 15th by the lunar calendar is Chuseok, the greatest traditional holiday in Korea, which falls on September 17th this year. Like on other traditional holidays, people have special food eaten largely on Chuseok and one of them is songpyon, mug bean-filled rice cake steamed on pine needles. There is a Korean saying that a woman who makes pretty songpyons would have pretty daughters. Enjoy that special holiday feel by making these cute little bite-sized rice cakes.

Ingredients
5 cups rice flour
1/2 cup sugar
2tsp salt
1 cup red beans
1Tbsp cinnamon

Direction
1. Sift together rice flour and salt once. Then add a cup of boiling water and mix well to make a ball of dough. Knead the dough well to make if soft and pliable.
2. Wash red beans well and steam thoroughly. When the beans are done, mash finely with sugar and cinnamon.
3. Shape the dough into a ball the size of a ping pong ball and using your thumb, make a small crater to put in the filling.
4. Spread pine needles at the bottom of a clay steamer and place songpyons. Repeat the step for a layer after layer.
5. Steam for about 20 minutes or until the rice cakes are done. Prevent songpyons from sticking to each other by painting them with water and sesame seed oil.

Tips
1. There are several types of filling beside red beans. For the chestnut filling, steam chestnuts and mash them with sugar, cinnamon, and salt. Pound roasted sesame seeds together with sugar and salt to make sweet sesame seed filling. For the traditional mug bean filling, repeat the same procedure as the chestnut filling. If you are not too particular about sweet fillings, steam black beans and season with a bit of salt before sticking them in songpyons.
2. To add color to songpyong, Koreans used all natural ingredients like mugworts for green, gardenia seeds for yellow, grapes for purple, and carrot juice for orange. Squeeze out the juice from these ingredients and add to the flour mixture to make colorful, brilliant songpyons.


Credit : huangsy88

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