Dwaejigogi-bokkeum 돼지고기볶음

Recipe here: http://www.maangchi.com/recipe/dwaejigogibokkeum

I adapted but still a bit too salty. Goes well with rice and veg tho.

Ingredients

500g thinly sliced shabu shabu belly pork

1 tbsp gochujang

1 tsp gochugaru

1 tbsp light soya sauce

1 tbsp sesame seed oil

2 tsp sugar

1 tsp sesame seeds

1 tsp ginger minced

1 tsp garlic, minced

1 small onion, chopped

2 chopped chillis (deseed if preferred)

3 button mushroom slices (optional)

Method

1) Slice pork into bite sized pieces.

2) Marinate the pork for at least 30 minutes but an hour preferred.

3) In a pan, fry the aromatics till fragrant. Stir fry till ¾ cooked, then add the mushrooms. Continue frying till no red remains, about 2 minutes cooking time for the pork in total.

Baked panko har jeong gai

Tried baking this before http://simmetra.blogspot.com.au/2015/03/baked-prawn-paste-chicken.html but it didn't turn out so well. This time tried breading with panko ala JOC's method and works a charm!

Also adjusted the recipe http://accidental-mom-blogger.blogspot.com.au/2014/08/recipe-baked-har-jiong-gai-shrimp-paste.html

Ingredients

1.2 kg chicken wings, jointed

2 tbsp shrimp paste (har jeong)

1 tbsp oyster sauce

1 tbsp shao xing wine

2 tsp sugar

1.5 cups panko

Method

1) Marinate the chicken wings for at least 4 hours. I did it in a bag, less smelly!

2) Dry fry the panko in batches, don't crowd the pan. Spritz with oil and continue frying till golden. Set aside to cool.

3) Bread the wings and arrange on a cooling rack set in a baking tin.

4) Bake at 200 deg C for 20 minutes. No need to turn. Switch off the oven and let it finish crisping for at least 10 minutes. I usually leave it inside till I'm read for dinner.

Recipe feedback
This was a bit dried out. The crunch was good but not authentic har jeong gai batter.

Alternative recipes:

1) with rice and corn flour

http://peranakanandmore.blogspot.com.au/2014/01/har-cheong-kai.html

Slow cooked beef brisket and daikon in chu hou sauce

Recipe adapted from here: http://en.christinesrecipes.com/2008/08/stewed-beef-brisket-in-chu-hou-sauce.html

It's my first time using chu hou sauce and I must say I like it! It's the distinctly HK taste I've been looking for. Although I didnt expect it to be so salty, I need to put a bit less next time.

Ingredients (after adjustment for salt content)

750g beef brisket

1 tbsp chinese cooking wine

1 tbsp light soya

1 tbsp oyster sauce

1 tbsp chu hou sauce

1 daikon, cubed

½ tbsp ginger

3 star anise

2 tsp corn starch

Method

1) Marinate the beef in wine, light soya sauce, and oyster sauce for at least an hour.

2) In a slow cooker, use the sear function to fry the chu hou sauce and ginger. Add the beef and briefly fry.

3) Slow cook for 1 to 1.5 hours till brisket is soft. Make a slurry with the corn starch and add.

4) Serve with rice.

Vegetable salad banchan

Adapted from JOC http://www.justonecookbook.com/spicy-bean-sprout-salad/ and Maangchi 

http://www.maangchi.com/recipe/oi-muchim

I blanched beansprouts then used seed oil and soya sauce with gochugaru

The cucumber was salted then the water squeezed out, and sesame seed oil added. 

Alternatives include adding garlic, green spring onion, and sesame seeds. Best eated cold. Great stored for a few days which save dinnertime headaches!

Sundubu jigae

Adapted from here. Belly pork next time! 

http://www.maangchi.com/recipe/sundubu-jjigae

Ingredients

1 seaweed to make dashi

6 cleaned ikan billis (anchovies)

5 to 10 dried shitake mushrooms, soaked

Vegs (I used spinach and baby corn)

1 tbsp gochujang

1 tbsp duenjang

1 tbsp gochugaru

1 tbsp fish sauce or more to taste

1 tbsp sesame seed oil

1 box drained tofu

10 prawns

½ can of salmon, drained

Half onion, chopped

1 tbsp minced garlic

1 egg per serving

Potato noodles (*see below)

Luncheon meat (*this is actually from budae jigae but who cares)

Method

1) Make the stock with the seaweed and anchovies. I usually soak the seaweed in water overnight because it should not be boiled, otherwise it becomes bitter and slimey. Simmer for 20 minutes.

2) Meanwhile, slice up the mushroom and reserve the fluid.

3) Once the dashi is ready, add all the ingredients except the tofu. Bring to a boil for 10 minutes. Add the tofu and cover.

4) Serve on top of rice. I usually crack a raw egg on top of my rice and use the liquid to poach it first.

One pot prawn puttanesca

I have been wanting to try this revipe tor a long long time but never bought anchovies on account of its bad reputation. I can't speak for other recipes but it clearly works here.

Adapted from Nigella: https://www.nigella.com/recipes/sluts-spaghetti

Ingredients

8 anchovies (half a bottle) with half a bottle of oil

1 tbsp minced garlic

5 chopped tomatoes

1 tbsp dried chilli flakes

1 tbsp paprika

10 to 12 black olives

250g sphagettini

1 big glass of water

10 to 12 frozen prawns

Method

1) Chop the black olives and anchovies finely.

2) In a heated pan on a medium high heat, add the anchovies and olives and mush them up. 

3) Once the aroma hits you, add the garlic, chopped tomatoes, dried chilli flakes and paprika.

4) Break up the sphagettini and stir it in. It's nice if it gets a but scorched. Add the water and frozen prawns. Stir to incorporate. Cover and turn down the heat to let it simmer till the pasta is cooked al dente, about 5 minutes.

5) Towards the last 2 minutes, uncover and turn up the heat to evaporate the excess liquid to thicken the sauce.

6) Serve immediately.