Sunday, March 22, 2009

Sam Gae Tang My way .

Sam Gae Tang is Korean Summer Chicken Ginseng soup
More about it here







I put a Chinese twist to my Sam Gae Tang

So I took some cinnamon, Star Anise ,Garlic, ginger and black peppercorns. Stuffed a chicken then finished stuffing with rice and Boiled it for 2-3hrs.
Star Anise is plentiful in Ansan in Seoul .

Stuffed Cherry Tomatoes



http://macs-foodkorea.blogspot.com/2008/06/cherry-tomatoes-stuffed-with-cream.html
I made this one before but this time I used cream cheese milk green onion and pepper with a little lemon juice

Great home made chips

I tried to make home made chips . Here is how I did it . Got some nice big potatoes and cut . Put them in water then dried them before I blanched them in hot oil (blanch cook with out color) After which I put in the freezer . Then I cooked again this time a the highest heat I could get the oil . Cook Till they were brown .

Pig head for sale Korean Market in Photos





Thai Sour Yellow Curry with Fish

My Favorite Thai curry . To make it you need Shallots, Dried red chilli, garlic, lemongrass, salt, shrimp paste, Tamarind and Turmeric . I cooked with mushrooms ,onions ,peppers ,Pollock and coconut milk.

Kimchi Galbi Jim


So I went down to the Uni to eat on friday this is what we found . Kimchi galbi jim. It was very good would have been better only for the cats running round the kitchen.

Welcome Spring!

Today is a beautiful day out! The temp. is near 70 and there is not a cloud in the sky.


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A day like this can't go by without working out in the yard. So I put the guys to work putting up a fence around the back of our property so I don't have to worry about the dogs running off anymore.

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Caspian of course, had to supervise to make sure they were doing everything right.


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So now the dogs will have a nice big yard to run in and mommy won't have to worry about them running off into the woods/field behind our house!

girl powerrr

got our result for 4th sem 2day.
and. i wanna say, congrats. 2 all of my dear college mate.
u guys did very well so far. except me~~~
wawawawawa~~~ sadis! kuciwa2! tp alhamdulilah.
so. here they are.


congratulations!!!

nora wifi-ku
DBM - diploma broadcast management
4 FLAT = 4.00


waed model-ku
DIJ - diploma in journalism
4 FLAT = 4.00


adilah busyuk-ku
DIB - diploma in broadcasting
4 FLAT = 4.00


fatin adeq-ku
DMS - diploma media studies3.82!!!


salghee & miraghee
DIB - diploma in broadcastingboth 3.67!!!

mine??? wanna know???
x best! waaaaaaaaaaaaaaaaaaaaaaaaaaaa~~~
let see. kte kaji semule. hua3...

DIB - diploma in broadcasting
1st sem - 3.17
2nd sem - 3.42
3rd sem - 3.19
4th sem - 3.71

yup. i've got 3.71 for last sem.
i'm hoping for 4 flat...waaaaa. fine3!!!
i should've try my best! baeklahhhh!
never give up!!! whuuu~~~

Lamb Biryani


This recipe is one which I developed over a period of time and did not suddenly come up with overnight. I normally use chicken instead of lamb in the preparation but as lamb is one of my favourite meats and I have eaten Lamb Biryani on several occasions in restaurants, I thought it was time to give this a try. I was more than delighted with the results.

Ingredients

1/2lb diced leg of lamb
1 small onion (halved then thinly sliced)
2 cloves of garlic (crushed or very finely chopped)
5oz basmati rice
Half a small cauliflower head (broken in to florets)
1 tablespoon of frozen peas
3/4 pint of fresh chicken stock
1/2 tsp powdered cumin
1/2 tsp powdered turmeric
1/4 tsp ground coriander seed
1/4 tsp chilli powder
1 3" cinnamon stick
2 small tomatoes (cut in to segments)
8 1/4" thick cucumber slices
2 tbsp of freshly chopped coriander leaves (cilantro in USA)
1 tbsp sunflower oil
Salt

Method

Mix the powdered spices and the sunflower oil in a large bowl to form a smooth paste. Add the lamb pieces and stir very well to ensure even coating. Cover with cling film and refrigerate for at least one hour.

Put the chicken stock in a small saucepan and bring it up to a simmer. Add a little more sunflower oil to a large stock or soup pan and sweat the onion and garlic off for a couple of minutes. Add the lamb and fry on a high heat until all the pieces are sealed. Add the rice, stock, peas, cinnamon stick and cauliflower and bring up to a gentle simmer. Cover and simmer for about fifteen minutes, until the rice has absorbed all the stock, stirring occasionally.

Remove the pan from the heat and be sure to remove and discard the cinnamon stick. Add the tomato, cucumber, salt to taste and coriander/cilantro, stir well and serve.

Ikan Ekor Kuning Masak Bumbu Kuning




Bahan - bahan :
  • 3 ekor ikan ekor kuning
  • 10 buah bawang merah
  • 3 biji cabe merah
  • 4 siung bawang putih
  • 2 lbr daun jeruk
  • 4 butir kemiri
  • 1 ruas jari kunyit
  • garam & gula secukupnya
  • Tomat potong 4
  • 4 buah belimbing sayur potong kecil
  • 4 ikat daun kemangi

Cooking directions :
  1. Ikan dibersihkan, lalu diberi jeruk nipis dan diolesi garam diamkan 15 menit
  2. Bawang merah, bawang putih, jahe, kemiri, cabe merah & kunyit dihaluskan
  3. Tumis bumbu halus sampai harum, masukkan daun jeruk, daun kemangi, garam & gula lalu beri air
  4. Masukkan ikan kedalam masakan bersama tomat dan belimbing sayur.
  5. Jika ikan sudah matang dan bumbu telah meresap, sajikan