Thursday, 30 June 2011

Kimchijeon (김치전) / Kimchi pancake

June 30, 2011 0 Comments
Resipi lagi..? korean food lagi?...

Alaaa...sebenarnya dah lama buat benda alah ni tapi tak sempat nak mengarang nye... menduga iman jugak bile menaip entri makanan masa tengah puasa ni hehe...

Kali ini saya letak resipi kimchi pancake.. ye kimchi pun mereka buat pancake. dan diorg guna fermented kimchi which dari segi rasa nye dah masam la... kalau kita la kan.. makanan masam2 camni for sure masuk cik tong (tong sampah) dah kan? tapi diorg banyak makan jenis staple food.. kalau mula2 nak try makan korea ni mungkin tak lalu ditekak kot tapi lama2 biasa aje.. ade berani?? =D

Kimchi pancake/ Kimchijeon/ 김치전 ni saya guna baki kimchi saya tu.. lama2 dok dalam fridge pun jadi fermented gak, cuma proses die lambat sikit la berbanding kalau letak kat room temperature. So, sekarang stok kimchi saya dah habis.. balik ni nak buat stok kimchi yang baru.. =D

ok la, tengok resipi terus! pastinya ambil dari Maangchi juga!

Kimchijeon made with chopped kimchi
Yield:
2 -4 servings

Ingredients:
Kimchi, onion, salt, sugar, flour, vegetable oil.

Directions:
  1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.
  2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
  3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
  4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
  5. Turn it over with a spatula or flip it.
  6. Lower the heat to medium and cook for another 1½ minutes.
  7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Dalam web Maangchi ade 2 jenis kimchijeon. Boleh tengok wbsite die untuk gambar step by step or video cara membuatnya =D

Wednesday, 29 June 2011

Sukjunamul (숙주나물) / Mung Bean Sprout Side Dish

June 29, 2011 0 Comments
Assalamualaikum...

Kemalasan tahap gaban untuk meng'update' blog ni.. dah banyak sawang dah..

mood agak down sikit lately ni.. ditambah pulak dengan masalah baru yang ditimbulkan sang kancil saya tu.. hadoii.. kene repair lagi... banyak betul problem die kali ni... burn duit camtu saje2 aje.. frust betul..

ok la.. cerita kereta tu later.. la ni saya tempek resipi aje la ye.. Resipi as usual dari Maangchi. Dia ada invite saya untuk feature dalam website die as Korean Food Fan tapi saya tak reply lagi hehe.. sebabnye tak berapa pandai nak buat karangan dalam english hehe..

So kat bawah ni one of diorang punye side dish/banchan 반찬.. rasanya cam ala2 ipoh bean sprout tu pun ye jugak cuma takde letak soy sauce aje.. simple..


Recipe from Maangchi

Sukjunamul (숙주나물) / Mung Bean Sprout Side Dish

Ingredients (for 2-4 servings):
Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil

Directions:

  1. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
  2. Put them in a pot and add ½ cup water and ¼ ts salt.
  3. Cover the pot and bring to a boil over high heat for 5 mins.
  4. Rinse in cold water, strain, and set aside.
  5. Cut about 1 cup’s worth of seedless cucumbers into matchsticks and put into a bowl.
  6. Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes.
  7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.
  8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl.
  9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl.
  10. Mix well by hand.
  11. Transfer to a serving bowl and serve with rice.


Tuesday, 14 June 2011

DoenJang Jjigae (된장찌개) / Bean Paste Vegetables Stew

June 14, 2011 2 Comments
Salam salam..

Lama tak bersiaran.. gaya busy sangat kan ? =D
Ada banyak cerita nak update tapi takde masa nak mengarang =D..

So kali ni just post resipi aje eh.. makanan korea lagi aci? hehe.. kalau saya pos makanan melayu, korang mesti dah terror sangat kan? malu nak pos resipi yang entah hape2 hehe...

So kali ni pasal doenjang jjigae.. ni memang common makanan untuk Korean. Tanyala mane2 sure ade bende ni.. kalau tengok drama Korea pun mesti korang perasan diorang ade makan stew ni..

Saya dah beberapa kali masak ni.. mula2 buat dulu takleh nak telan sebab pelik lak rasa die. Mungkin sebab tak ngam ngan rasa doenjang (된장) tu. 된장 ni sebenarnya fermented soy bean, rasa ala2 tauchoo tapi jenis dah kisar punye.. Tapi lepas makan kat GoongJeong (궁정) aritu, rasa 된장찌개 diorg tak sama la, lagi ok. Lepas check balik rupenya nak kene rebus ikan bilis & 된장 tu lama sikit, baru ok.. but still husband kurang minat 된장찌개 ni.

Just saya, Husna & Aliff aje yang ok.. suka hati laaaa =D


Recipe from : Maangchi

Deon Jang Chigae
(Bean paste and vegetable stew)

Ingredients:
Almost all Koreans love this food, and I think you will, too!
  1. Prepare a ceramic pot to put all the ingredients in.
  2. Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot .
  3. Cut zucchini into 2 cups worth of cubes, and put them into the pot.
  4. Cut your onion into chunks, and put them into the pot.
  5. Slice your green chili pepper, and put it into the pot.
  6. Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot.
  7. Chop up 4 shrimp and put them into the pot.
  8. Mince 5 cloves of garlic and put it into the pot.
  9. Your pot will now be 2/3 full with your ingredients.
  10. Submerge everything in water and cook it over high heat.
    *tip: Don’t put too much water, just enough to cover everything
  11. When it starts boiling, add 4-6 tbs of bean paste, stir the stew, and keep cooking
  12. When the stew is sizzling and all ingredients are cooked, cut your tofu into cubes, chop up 1 green onion, and add them to the stew.
  13. Occasionally stir the boiling stew with a spoon.
  14. Serve it with a bowl of rice and other side dishes.
    *tip: to check whether or not the ingredients are cooked, taste the potato.
:: my 된장찌개 ::

Thursday, 2 June 2011

Pajeon (파전) / green onion pancake

June 02, 2011 1 Comments
Salam all...

Korek2 folder gambar terjumpa gambar pajeon ni.. actually dah lama buat tapi tak tertempek kan resipi ni.. pajeon ni salah satu appetizer, kalau gi restoran korea mesti ade bende ni.. memang simple gile. Dah few times jugak buat mende ni tapi buat jadi lauk lak bukan appetizer hehe... kalau perasan, korean food betul yg guna green onion/daun bawang.. mmg baaanyak resipi diorg guna daun bawang. entah apesal pun taktau la kan... =D

Pada saya, pajeon ni sedap kalau nipis+ade rasa crispy sket, kalau tebal pancake tu, kurang ummph =D.

again, this recipe copied from Maangchi


Pajeon 파전 (green onion pancake)

Ingredients (for 1 rectangular pancake about 6×7 inches):
Green onions, flour, water, soybean paste, sugar, and vegetable oil.

Directions:
1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion).
2. Cut them into 5 inch long pieces.
3. Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth.
4. Place a non-stick pan on the stove and heat it up.
5. Add about 3 tbs vegetable oil to the heated pan.
6. Put the green onion on the pan parallel to each other, in the shape of a rectangle.
7. Pour the batter over the green onion evenly.
*tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
8. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
9. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
10. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
11. Cook another minute and transfer it to a serving plate.
Serve hot with sauce.

Sauce:
Mix these ingredients in a small bowl:
2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or honey, chopped onion, chopped green or red chili peppers, and 1 ts roasted sesame seeds.

haritu saya tak buat sos nye.. nanti saya buat lagi dengan sos & akan tempek sini lagi skali =D

:: my pajeon 파전 ::

Wednesday, 1 June 2011

imej baru aliff rayyan

June 01, 2011 6 Comments
aliff rayyan dengan imej baru =D..



kami decide utk botakkan sebab mak saya telah memotong rambut aliff dengan tak eloknye.. takleh nak alter lagi, ade terlebih potong sampai nampak kulit kepala, ada yg panjang.. hmmm...
kalau ikutkan saya taknak botakkan lagi takut rambut aliff jadi kasar2 ikut ayahnye.. rambut aliff sebelum ni halus jee.. saya sukee =D