Japchae (Korean Sweet Potato Noodles)

22 Apr 2017
Based on the japchae recipes on the Internet. But I fried all the ingredients and the noodles at the end to mix up everything and also ensure that the noodles will not go bad quickly. The original recipe just mixes rinsed noodles and the fried ingredients together. Also used less sugar as the original Korean level of sauce sweetness is too much for my Chinese palate.

https://www.maangchi.com/recipe/japchae

https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/

1 May 2017
Made japchae again with spinach. Figured out that the spinach used in the Korean recipes refers to poh-choi or phuay-leng. Also called Chinese spinach.

Fried egg whites look strange ...

1 May - spot the spinach, all squeezed and cut

1 May - fried egg whites in 3 portions - thinner, not clumped up

Comments

Spicy Sour Mustard Green Stew (Tua Chai / Choy Keok / Chai Boey)

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa

Homemade Vinegar Chilli Sauce (cili cuka)

Homemade chilli sauce. Simple homemade chilli sauce, similar to the chilli sauce served with chicken rice. For blending: Red chillies - 10-15 Garlic - 5-7 cloves Ginger - 2inch For mixing: Vinegar - 50ml to start with, the chilli sauce should not be too watery, the sour, tangy taste should be there Sugar - 1.5-2 tbsp Salt - 1 tsp Unfortunately, in true homemade style, I learnt to make this from my mum without measurements. Just a sense of proportion that there should be more chilli than garlic and less of ginger. Of course, the vinegar, sugar and salt are similarly adjusted to taste. Too spicy - add salt, sugar. Too bland - add salt, vinegar. Just mixing all these ingredients together is sufficient, no cooking is required. The vinegar, sugar and salt are preservatives. But I always make sure the chillies, garlic and ginger are washed and dried before I blend them. Also, discard some chilli seeds, otherwise, it will be very spicy. For slow consumption, I keep the bott

Ti wan chye / Di huang miao

Update 26 Sep 2017 Ti wan chye or di huang miao or whatever you call it - this vegetable is very easy to plant. Just stick a cutting into the soil, water it and it should survive. Planted a few cuttings from my supermarket purchase in my prettiest pot! This photo was taken some time after. 31 May 2017 14 July 2017: Before first harvest. Note: Self-watering system. 22 July 2017: Tender leaves. 23 July 2017: After harvest. 9 Aug 2017: A few more leaves. Besides dried coffee grounds, Epsom salt solution will be added as fertilizer next. 26 Sep 2017

mycookerygarden

Search This Blog