Korean Army Stew (Budae jjigae)

Korean Army Stew (Budae jjigae)

Ingredients

Soup base

750ml low sodium chicken broth

1 tbsp rice wine

1 tsp sesame oil

1 tsp fish sauce

2 cloves of garlic, minced

Seasoning paste

2 cloves of minced garlic

2 tbsp gochujang (chilli soy paste)

1 tsp gochugaru (chilli powder)

1 tsp sesame oil

1 tsp fish sauce/ Soya sauce

1 tsp sugar

Make seasoning paste

Combine the seasoning paste ingredients. Mix well. 

Stew

Thin slice pork belly / shoulder

Hotdogs

½ tin of Spam, sliced

3 sausages, cut into thirds

1 cube of tofu, sliced

½ onion, sliced

1 bunch of spring onions, chopped

6 button mushrooms, sliced

1 cup of kimchi

1 tin of baked beans

1 slice of cheese

Cabbage

Watercress

Leeks

Rice Cake

1 packet of Korean instant ramen

Instructions

1.     Bring chicken stock to boil in a medium soup pot.

2.     Combine gochujang, gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.

3.     Add soup base ingredients to the boiling stock and stir. Turn off the flame and set aside.

4.     Arrange stew ingredients (except cheese and ramen) in a flat bottom claypot or casserole.

5.     Add prepared soup base to the claypot and bring stew to a boil over medium heat.

6.     Reduce heat and simmer covered for 10 minutes.

7.     Add a packet of korean ramen (without the flavourings) to the stew.

8.     Simmer uncovered for another 3-5 minutes.

9.     Add cheese and simmer till cheese melts.

10.  Serve hot with rice.

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Sea cucumber with mushroom and pig stomach stew

Ingredient A

400g pig stomach

6 dried mushroom, soaked till soften

200g sea cucumber

200g long cabbages

1 tsp chopped garlic

1 tbsp shaoxing wine

Cornstarch solutions for thickening

Ingredient B

50g fresh ginger (flatten)

1 whole garlic

3 star arises

600ml water

Seasoning

1 tbsp oyster sauce

1 tbsp light soya sauce

1 tbsp dark soya sauce

7g rock sugar

Method

1. Mix pig stomach with 2 tbsp tapioca flour and 1 tbsp salt, rub it all over and rinse, then blanch in the boiling water for 10 min. Remove, drain well, clean it and keep aside.

2. Pour water into a pot, add in. Infrdient (B) and seasoning, bring to the boil. Place in pig stomach and mushrooms. Cover, simmer over low heat for approx 40 min, or until pig stomach is tender and the flavor has been absorbed. Remove the pig stomach and mushrooms, cut into slices and leave aside.

3. Cut long cabbages into slices, blanch in the boiling water until cooked. Remove, squeeze out excess water.

4. Arrange pig stomach mushrooms in a deep bowl alternatively, then spread long cabbages in the centre until full. Next, add in stock from method 2., steam in the preheated steamer over high heat for 25 mins. Remove from heat, invert onto a serving platter.

5. Heat up 1 tbsp oil in the hot wok, sauté chopped garlic until fragrant. Pour in 2 bowls of stock from method 2, add sea cucumber, simmer for 10 min. Next, thicken the gravy with cornstarch solutions and splash in shaoxing wine. Remove from heat, spoon gravy over to the pig stomach and mushrooms. Server hot.

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Water Prawns with Fermented Black Bean 鼓椒生虾

Ingredient

400g fresh water prawns

1tbsp chopped ginger

1tbsp chopped red chillies

1tbsp fermented salted black bean

1tbsp salted bean paste

1tbsp shaoxing wine

30g chopped spring onions

Seasoning

1tbsp oyster sauce

1/2 tsp chicken stock powder

1tbsp sugar

Method

1. Rinse the prawns, pat dry. Deep fry in the hot oil over high heat until cooked and golden in color. Remove and keep aside.

2. Heat up 2 tbsp oil in the hot wok, sauté chopped ginger, chilies, salted black beans and bean paste till fragrant. Add in seasonings, stir fry until aromatic.

3. Add in prawns and chopped onions, stirring constantly over high heat until well combined. Lastly, splashed the wine. Dish up and serve hot.

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Kuih Kodok

Ingredient

1 banana - mashed

1 tbsp flour

1 tsp rice flourish 

1/4 tsp baking powder

1 tsp sugar

pinch of salt

1/4 tsp vanilla extract (optional)

Method

1. Combine everything in a bowl to form a thick batter.
2. Heat a pot of hot oil for frying. 

Afternote : 

The rice flour is a must because it give the fried dough a certain crispiness at the edge. I did add a dash of vanilla extract cos it bring out the banana flavour better. Banana and vanilla goes very well together but please use good quality vanilla extract. 

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Which part of a cow should you cook??

http://www.businessinsider.sg/beef-cuts-chart-2014-10/#.VD3uUhmwrqB

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Rendering Lard

Ingredient

1kg of leaf pork fat
1/4 of water

Cut the pork fat into square add water and render with small fire till there is no bubble.

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蒸眉豆糕

Ingredient

300g 眉豆 - soak overnight or 12 hours
100g dried shrimp - soak till soft
280g minced pork
100g shallot
minced garlic

300g rice flour
5 tbsp tapioca flour
650ml water.
Mix all together n set aside.

Seasoning
1 tsp five spice powder
1 tsp pepper
1 tbsp fish sauce
1 tsp salt

Method
1. Heat a wok to fried the shallot over low fire till cripsy.  Take up and set aside.
2. Using back the same oil. Fry the garlic and add in minced meat and cooked till it was cooked. Take it out n set aside.
3. Stir frily the dried shrimp till fragance then add back the minced pork and 眉豆.
4. Add in all the seasoning and n stir fry to mix well.
5. Add in the rice flour mixture n continue stirring till the mixture form into lump. Off the fire immediately.
6. Prepare a tin. Line the mixture and flatten it.
7. Steam on high fire for 1hr.

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