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Recipe adapted from Week of Menus, Korean-style Spicy Chicken Wing
(Serves: 2-3 | Preparation: 10 minutes | Cooking: 40 minutes)
Ingredients:
12 Chicken Mid-joint(500g)
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Minced Garlic
1/2 Tablespoon Minced Ginger
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Ground Black Pepper
Spicy Sauce:
2 Tablespoons Gochujang(고추장)
1.5 Tablespoons Honey
1.5 Tablespoons Soy Sauce
2.5 Tablespoons Sake/Cooking Wine
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Sesame Oil
1/2 Tablespoon Roasted Sesame Seeds
Method:-1. Rinse and pat dry chicken mid-joint, pour in marinade mixture(soy sauce, minced garlic and ginger, sesame oil and pepper)mix well and set as side in the fridge for at least 30 minutes or overnight.
2. Preheat oven to 180° Celsius(356 degrees Fahrenheit), place chicken on baking tray lay with baking paper and bake for about 30 minutes. (turning the chicken at least twice to get an even brown colour)
3. Mix the spicy saucesauceingredients in a bowl, spoon/brush the mixture onto the baked mid-joint and return to the oven to cook for another 5 minutes on 200° Celsius till caramelize.
4. Next remove mid-joint from heat, turn it over and spread anotherlagerlayer of sauce on it and continue to bake for another 5 minutes.
5. When done, remove mid-joint from oven, sprinkle some chopped spring onion and sesame seeds on it and serve hot.
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(Serves: 2 | Preparation: 5 minutes )
Ingredients:
500ml Lukewarm Drinking Water
2 - 3 Tablespoons Lemon West Coast Honey
A Few Slices of Lemon, optional
Method:-1. Stir in Lemon West Coat Honey into water and mix well.
2. Pour honey mixture into prepared cup/mug together with a slice of two of fresh lemon to enhance the taste and flavour.
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TIPS:~ For icy cool lemonade, you use ice water instead of normal drinking water or add some ice cubes into the final mixture before serving.
(Serves: 2-3 | Preparation: 30 minutes | Cooking: 30 minutes)
Ingredients:
500g - 600g Prime Pork Ribs, cut smaller pieces
1 Teaspoon Freshly Ground Black Pepper
1/2 Tablespoon Honey
1/2 Tablespoon Dark Soy Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Cooking Wine
1/2 Tablespoon Sesame Oil
1/2 Tablespoon Cornflour
1/2 Can Of Coke(Coca-Cola)
Method:-1. Rinse and pat dry spare ribs. Add in all the above ingredients except Coke and marinate it for at least 30 minutes or overnight in the fridge.
2. Arrange marinated spare ribs on HCP, cover and cook for about 2 minutes on each side before adding in half can of Coke.
3. When the mixture comes to boil, cover and lock the pan. Simmer the spare ribs on the lowest heat for about 30 minutes or till sauce thicken and meat is tender.
4. Half way through the cooking time, you could add extra 1/2 tablespoon of dark soy sauce to darken the colour of the spare ribs. (remember to flip the HCP a few times during cooking in order to give the spare ribs an evenly colour coating)
5. When done, remove spare ribs from pan and garnish it with some chopped spring onion and sesame seeds. Serve hot with steamed rice.
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NOTE:-~ You can also use any Non-stick Pan for this recipe instead of Happy call Pan.
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(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)
Ingredients:
1 Packet(150g) of Topokki Hot Sauce
150g of Korean Rice Cakes (ddeok - 떡)
1/2 Portion of Napa Cabbage, cut into pieces
1 Piece of Fish Cake, cut into slices
1 Packet of Korean Instant Ramen, break into halve
2 Stalls Spring Onion, cut into sections
2 - 3 Hard-boiled Eggs, shell removed
1/2 medium carrot, thinly shred
1 Japanese Cucumber, thinly shred
Garnish:
Red/Green Chilli, thinly sliced
Roasted White Sesame Seeds
Chopped Spring Onion
Sesame Oil to taste
Method:-1. Rinse rice cake in cold water. Drain and set aside.
2. In a medium pot or frying pan, add rice cakes together with 250ml of water and cook on medium heat till water comes to boil. Lower the heat and simmer for 2 minutes.
3. Next add in cabbage, spring onion, fish cake and noodles, let the mixture simmer for 1 minute(on medium heat) before stirring in the "Topokki Hot Sauce".
4. On low heat simmer the mixture till the sauce has thickened slightly and both rice cakes and noodles are soften.
5. Remove mixture from heat, divide it into 2 or 3 serving plates. Top with some shredded carrot and cucumber together with hard-boiled eggs and served hot with some garnish on top.
(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)
Ingredients:
1 Packet CJ Brand Japchae(韩式炒粉丝)
100g Beef Fillet, cut into 2" long sticks
1 Medium Brown Onion, thinly sliced
1 Medium Carrot, shred into 2" long
4 Medium Fresh Shiitake Mushroom, sliced
2 Stalks Spring Onion, cut into section
2 Garlic Cloves(minced), optional
1/2 Tablespoon Sesame Oil
1 Teaspoon Roasted Sesame Seeds
Some Chopped Spring Onion
100g Spinach(optional), cut into sections
Method:-1. Boil glass noodle in boiling water for about 3 minutes, till soften. Rinse with water, drained well and put in a large bowl.
2. Heat sesame oil in a frying pan, saute minced garlic, brown onion and spring onion till fragrant, stir in shiitake mushrooms and marinated beef strips with 1 Tablespoon of Japache sauce (mix 1 teaspoon of roasted sesame seeds with the pre-mixed Japache sauce included in the pack) and give it a quick toss.
3. Next add in the shredded carrot, cooked noodles and Japache sauce into the pan and cook on low heat, stirring frequently until all the sauce is mixed well.
4. Drizzle some extra sesame oil and mix well before serving.
Ingredients:
2.5 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Sesame oil
2 Teaspoon Minced Garlic
1.5 Teaspoons Roasted Sesame Seeds
Method:-1. Mix all the ingredients together until sugar dissolved.
Recipe adapted from Celes of Celestial Delish, HERE.
(Make: 12 medium cupcakes | Preparation: 15 minutes | Baking: 20 - 25 minutes)
Ingredients:
260g All-purpose Plain Flour
4 Tablespoons Beetroot Powder
1 Teaspoon Salt
3 Tablespoons Natural Cocoa Powder
1 Teaspoon Baking Powder
250g Caster Sugar
1.5 Cups(300ml) Vegetable Oil
2 Teaspoons Vanilla Extract
2 Large Eggs, room temperature
1 Teaspoon White Distilled Vinegar
1 Cup(200ml) Buttermilk, room temperature
1/2 Cup Beetroot Puree, blend from 1 medium beetroot
Method:-~ You can refer the steps on making the above red velvet cupcakes plus cream cheese frosting over at Celes's post HERE.
Cream Cheese Frosting:
250g Cream Cheese, room temperature
113g Unsalted Butter, room temperature
215g icing sugar
1 Teaspoon Vanilla Extract
Method:-~ Steps on making the cream cheese frosting can be found HERE.
