Category: RECIPE

Butter Garlic Prawn with Hungarian sausage Recipe

Prawn Recipe

New Orleans/Creole Recipe

Butter Garlic Prawn with Hungarian sausage Recipe

Butter Garlic Prawn with Hungarian sausage by Cristy Miclat

This is a real treat for the family, for fiestas, for birthdays, for anniversaries and other auspicious celebrations, such as the moon landing anniversary, perhaps.

The prawns with the meaty Hungarian sausage are bursting with taste and goodness.

Below is an easy to follow recipe.

Enjoy.

Ingredients:

    • 12 king prawns
    • 1 tbsp olive oil
    • 25 g butter
    • 1 can coconut milk
    • 1 tsp curry powder
    • 1/2 paprika
    • 2 tsp soy sauce
    • ½ tsp sugar
    • ½ tsp salt
    • 3 cloves garlic, minced
    • 1 shallots, chopped
    • 3 bird-eye chilies, sliced
    • Hungarian Sausage, sliced diagonally

 

Method of Preparation:

 

  1. Using a wok or a large frying pan, quickly fry the prawn with the olive oil.  Cook for a couple of minutes.  Then remove the prawns from the pan and set aside.
  2. In the same wok stir-fry the Hungarian sausage until the juices start to ooze.  Remove the sausages and set aside.
  3. Using the same wok or frying pan, melt the butter at low heat.
  4. Increase the heat to medium and add garlic, bird eye chillies and shallot.
  5. Pour in the coconut milk.
  6. Season with curry powder, salt, sugar and paprika.
  7. Bring the coconut milk into a boil and then lower down the heat and let it simmer for 5 minutes.
  8. Add fried prawns and Hungarian sausage with the soy sauce.  Stir gently but thoroughly.
  9. Cook for five to six minutes.
  10. Serve immediately with freshly boiled rice or chips. 🙂

 

Cabbage Kimchi Recipe

Kimchi Recipe
Korean Recipe

Cabbage Kimchi Recipe

(Baechu Kimchi)

Kimchi, Photo by JMorton

Because of so many Kdramas that I have watched South Korean food had become rather family to me and my family.

It also helps that there are plenty of South Korean market nearby as well as restaurants.

Now and again when we crave South Korean food, we would go to Sarang in Golders Green or shop at Seoul Plaza (yes , in Golders Green) also.

Kimchi is as traditional as you can get as far as Korean cookery is concerned.  They always have them in ready access in their fridge.

Sometimes, if Kdrama is to be believed, kimchi making is a family affair.  They make them in batches and they then get distributed to each of the members of the family, if they leave away from home.

How to make kimchi?

Here is an easy to follow recipe.

Ingredients:

  • 1 large whole Napa/Chinese Cabbage (about 3kg)
  • 1 cup red chilli powder 🥵
  • 1 large radish (daikon) about 100g, peeled and julienned
  • 1/2 cup Chinese pear, peeled and julienned (50 g)
  • 1/3 cup salted shrimp
  • 1 cup sugar
  • 30g chopped chives
  • 1tsp chopped garlic
  • 1 tsp chopped ginger
  • 30g mustard leaves
  • 1 cup rock salt
  • 4 cups water

Method of Preparation:

  • Prepare the cabbage by removing and discarding the tough outer leaves.  Cut the cabbage in half lengthwise or if the cabbage is massive cut it in quarters, also lengthwise.
  • Find a large fairly flat container or basin and arrange the cabbage pieces into it.
  • Mix the 2/3 cup of rock salt into the 4 cups of water, pour this down into the cabbage pieces.  Ensure that the cabbage pieces are soaked into the water.  Sprinkle the remainder of the rock salt into the cabbages.
  • Soak for 10 hours but occasionally turn the pieces so all sides are soaked in the salted water.
  • After 10 hours, drain and was the cabbage pieces and leave to drain.
  • Meanwhile, mix the 1/3 cup of water with the chilli powder, creating some sort of a paste.
  • Using a big bowl, put together the julienned daikon radish and pear.
  • Mix in the chilli paste into the bowl.
  • Also add the salted shrimp, garlic, ginger and sugar.  Give this a thorough stir.
  • Add the drained cabbage and ensure that every orifice or side of the cabbage pieces is seasoned with the chilli mixture.
  • Add the chives, parsley and mustard leaves.  Tuck pieces of these into the cabbage, used the leaves to enclose the chilli mixture within.
  • Using a distilled super large jar, carefully fill it with the cabbage pieces
  • You can leave it to ferment in room temperature for 8 hours and it is done and you will have that raw tasting kimchi.
  • But if you wanted to leave it in the fridge, the fermentation is slower but it would last longer.

Enjoy!  You can use this in many recipes later such as Kimchi rice and kimchi stew.

 

Braised Pork (Chinese Recipe)

Chinese Recipe
Pork Recipe

 

Chairman Mao Braised Pork, Photo by JMorton

Braised Pork Recipe

I love, love, love this recipe.  I am pretty sure it is fattening and not good for my high blood pressure but I just love it.  Anyway, I don’t really it every single day😜 as much I would like to. 😜 . Only on special occasions.

But there are those days that you can’t wait for a special occasion.  It just pops in your brain and can almost taste it that you actually want to eat it.  Well, we have got the recipe for you.

By the way, the above photo is called Chairman Mao’s Braised Pork.

 

Chairman Mao Braised Pork

Ingredients:

  • 1½ lbs pork belly
  • 2 cups water
  • 1 tbsp soy sauce (dark)
  • 1 tbsp soy sauce (light)
  • (or 2 tbsp dark soy sauce)😜
  • 1½ tbsp Shaoxing Rice wine
  • 2 pieces Star anise
  • pinch salt
  • 1½ tbsp sugar
  • 1 tbsp rock sugar
  • 1½ tablespoons oil
  • 4 cloves garlic, peeled, bruised
  • ¼ inch ginger, peeled and sliced
  • 1 stalk spring onion, left whole
  • 1 stalk spring onion, chopped for decoration

Procedure:

  1. Slice the pork belly into inch pieces.
  2. Add them to a casserole or pan of boiling water.  Allow to boil for 5-7 minutes.  Drain and allow to cool.
  3. Meanwhile, heat the oil in a large frying pan, better yet in a wok over fairly low heat.
  4. Stir in the sugar and cook until it had turned brown, not burnt.
  5. Add the pork and coat it with the sugar.  Cook for 5 minutes over medium heat, turning them constantly.
  6. Pour in the wine.
  7. Add the light and dark soy sauce (or just use 2 tablespoons of dark soy sauce).  Let the pork soak in the soy sauce for a minute.
  8. Add the water.
  9. Drop in the star anise.
  10. Sprinkle in the salt.  Turn up the heat on high.  Cover the wok or casserole and bring to a boil.
  11. Turn down the heat, add the ginger, garlic and the spring onion.
  12. Cover once again and simmer for 45-50 minutes on low heat.
  13. Check and stir once in a while to ensure that the water has not completely evaporated, leaving a burnt offering.
  14. Then sprinkle the rock sugar.  The rock sugar will give the pork its shiny, succulent look.
  15. Turn up the heat on high.  Allow to cook for another 7-10 minutes.  Stir it continuously and cover the pork pieces with the sauces.
  16. Now it is ready.  Transfer into a serving bowl and garnish with the chopped spring onion.
  17. Delicious with freshly cooked boiled rice.

 

Spicy Pork Bulgogi (Dwaejibulgogi)

Korean Recipe

Pork Recipe

Pork Bulgogi, photo by PH Morton

Spicy Pork Bulgogi (Dwaejibulgogi)

Whenever we go to a Korean restaurant, we always order this pork bulgogi, because it is much love by all the family.  It suits everybody’s taste.

It is actually easy to make your own bulgogi at home especially that pre-made sauces are widely available in mainstream supermarkets.

But if you really want to make authentic bulgogi then here is a pretty straight forward recipe.

Ingredients:

  • 1 lb Pork Belly or pork shoulder or pork loin

For the Marinade:

  • 1 large ripe pear, peeled and quartered
  • 1 large onion, quartered
  • 4-5 cloves garlic, peeled
  • 1/2 inch ginger, peeled and sliced
  • 1 stalk of spring onion
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar or 1 tbsp sugar and 1 tbsp golden syrup
  • 1 pinch of ground black pepper
  • 2 tsp of toasted sesame oil
  • 3 tbsp Gochujang (hot pepper paste), can be bought at any oriental shop and most large supermarkets.

Preparation:

  1. Using a food processor blitz the pear, onion, garlic, ginger, and spring onion until they have turned into a smooth paste.
  2. Pour the paste into a large bowl, then add stir in the soy sauce, sugar (& golden syrup if using), black pepper, toasted sesame oil, and Gochujang.
  3. Add the pork and mix it well.
  4. Cover the bowl with cling film and leave in the fridge for at least half an hour or overnight.
  5. The pork can then be grilled, barbecued or pan-fried.
  6. Serve with steamed rice or with wrap them in lettuce leaves in bite size with some kimchi and hoisin sauce.
  7. Super delicious!!!!!

 

 

 

Sake Clams Recipe

Japanese Recipe

Seafood Recipe

 

Sake Clams Recipe

Sake Clam, photo by Jonathan Wamil

It is the new year. Happy 2019 to everyone.  Hope this year finds you all well and happy.

After the rich food partaken over the Christmas period and then the New Year, I am pretty sure that our palate now craves something simpler and plainer.

We have just the thing for you.

It is clams cooked in sake.  It is delicious, quick to cook and even better, the preparation is easy to do as well.

Ingredients:
  • 600g Clams
  • 1/2 cup Sake
  • 1/2 tsp salt
  • 2 stalks of spring onions, finely chopped
Method of Preparation:
  1. Prepare the clams by letting them soak in salty water for at least a couple of hours to ensure that all the sand and grits have been expelled.
  2. Now in a large saucepan or a casserole, heat the sake with the salt over high heat.
  3. When it starts to boil, add the drained clams. and cover the pan and let it cook for 3 minutes.  During this time, stir the clams at least a couple of times so that they are basted in the sake.
  4. When the clam shells start to open, turn off the heat and add the spring onions.  Again cover the pan for another couple of minutes.
  5. Serve immediately with some salad of steam rice.

Yummy

 

 

Stir-up Sunday

A Christmas Pudding, sometimes cream or custard etc are added as a topping.

 

Stir-up Sunday is the last Sunday before Advent.  The custom comes from when families & relatives gathered together and stir the ingredients of a traditional British Christmas pudding before the first Sunday in Advent as observed by Anglican churches.

There is a Collect (prayer)

Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen.’ 

Also, It allows time for the pudding to mature properly for the month before the Christmas Day meal. By tradition, each member of a family or participant is encouraged to make a wish as they stir.

The pudding mixture is stirred from East to West in honour and remembrance of the three wise men who visited the baby Jesus with their gifts.

In some households, silver coins are added to the pudding mix. It is believed that finding a coin brings good luck.

I remember as a child in the 1960s, my mother would traditionally put & stir ‘silver’ sixpence coins known colloquially as a tanner into the mixture. Later when the UK went decimal ‘other’ silver coins were added.

It is believed that like Christmas trees and Christmas decorations, Christmas puddings were introduced to the UK in the 1800s, by Prince Albert, who was the husband and consort to Queen Victoria.

There can be some variations of ingredients, traditional puddings mainly contain dried fruits, raisins etc. The mixture and cake are held together by egg and suet &  sometimes moistened by treacle or molasses. It is flavoured with cinnamon, nutmeg, cloves, ginger and or other spices. Measured alcohol is added, mainly brandy but dark beers or stout can be used.

Before the pudding is served during the Christmas meal, some households set light to the pudding as the alcohol content allows it to burn briefly as part of the serving tradition.

The pudding is usually aged for a month or more,[or even a year until the following Christmas Day; the high alcohol content of the pudding prevents it from spoiling during this time.