Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

This recipe uses 오뚜기® 카레 (Ottogi® Kare) Powder. This Kare Raiseu is a very easy dish, just fry meat and vegetables, boil with water, and add the Kare powder to make a perfect Korean Curry Rice.^^

Ottogi® Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

1 packet (100 g) 오뚜기® 카레 (Ottogi® Kare) Powder

130 g Meat (Pork/Beef/Chicken), cut into bite-sized pieces

2 small Yellow Onions, (270 g) cut into bite-sized pieces

1/2 large Potato, (100 g) cut into bite-sized pieces

1/2 medium Carrot, (60 g) cut into bite-sized pieces

2 tbsp Cooking Oil (25 g)

3 1/2 cups Water (700 ml)

Instructions:

In a heated pot, add-in the oil. Add-in the meat, and vegetables; and stir-fry them in cooking oil.

Add-in 700ml (3 1/2 cups) water, and boil until all the ingredients are cooked.

When the meat and vegetables are cooked, turn the heat off and dissolve the 오뚜기® 카레 (Ottogi® Kare) Powder into the boiled water with meat and vegetables little by little.

Stir for 2~3 minutes until completely dissolved.
Turn the heat back and cook until the curry thickens a bit.

Serve with steamed rice.

Happy Eating!!

Note:

This Kare Raiseu recipe is so convenient to cook; you do not have to fry vegetables and curry separately, and buy starch additionally.

(3-ingredient) Peanut Butter Cookies

(3-ingredient) Peanut Butter Cookies

Ingredients:

1 cup Chunky Peanut Butter

1/3 cup Granulated Sugar

1 pc fresh Egg 

Instructions:

Preheat the oven to 170°C.

Line baking tray/sheet with parchment paper, and set aside.

In a medium bowl, stir-in all the ingredients together until dough is smooth, fluffy, and well combined.

Scoop out a tablespoons of dough, and roll them into balls.

Then spread them out on the baking tray/sheet.

Press down with the back of a fork and crosshatch the top of each round.

Bake them in the preheated oven for 10~12 minutes. *These cookies will not spread at all. (When they’re ready, they should look nice and golden brown.)

Remove from the oven, and let cool on the tray for 2 minutes before removing to a wire rack to finish cooling. Store in an airtight container. Share with friends and Enjoy!! 

Happy Baking!!

Mini Banana Loaf Cake

Mini Banana Loaf Cake

Ingredients:

1 1/2 cups fully ripe/overripe Banana, mashed

1 cup White Sugar

2 pcs fresh Eggs

1 1/2 cups All-purpose Flour

1 tsp Baking Soda
1/3 cup Buttermilk

1/2 cup Canola Oil

1/2 tsp Salt

1 tsp Vanilla Extract
Butter for greasing the pans

You will also need:
4 Mini Loaf Pans

Instructions:

Preheat oven at 160°C. 

Grease the mini loaf pans, set aside.

In a large bowl, crack in the eggs; and whisk-in buttermilk and canola oil until well beaten.
Add-in the mashed bananas, sugar, and vanilla extract. Mix well.
Sift-in flour, baking soda, and salt. Mix until well combined. *Avoid over-mixing the batter!

Pour batter into the greased mini loaf pans, dividing evenly.

Bake in the preheated oven for 50~60minutes.

Remove from the oven, place on a wire rack to cool down a bit.

Transfer the mini banana loaf cake on a serving plate. Serve and Enjoy!!

(May be put inside the fridge to cool, or serve immediately.)
Happy Baking!!

Blueberry Muffins

Blueberry Muffins

Ingredients:

1 1/2 cups Flour

2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Cinnamon

1 fresh Egg, at room temperature

1/2 cup Caster Sugar

1/2 cup Buttermilk

1/4 cup Canola Oil

1/4 tsp Vanilla Extract

1 cup frozen Blueberries

Instructions:

Line muffin tray with paper liners/muffin cups. Set aside.

Preheat oven to 205°C.

In a medium mixing bowl, add-in the flouroi baking powder, salt, and cinnamon. Mix well to combine.

In a mother mixing bowl, crack-in the egg and whisk-in sugar. Mix well.

Then pour-in buttermilk; add-in canola lil and vanilla extract. Mix well.

Slowly add-in the egg mixture into the flour mixture. Mix well. *Be careful not to overmix the batter!

Gently fold-in the blueberries.

Pour the batter into the prepared pan, about 3/4 full.

Bake in the preheated oven for 5 minutes, then reduce to 175°C for 18 minutes, or until a toothpick inserted in the middle comes out clean.

Remove from the oven and let cool a bit on a wire rack before serving.

Happy Baking!!

Note:

This is blueberry muffin is best eaten warm from the oven with a little butter, or with some cream cheese frosting on top.

Blueberry Cream Cheese Turnover

Blueberry Cream Cheese Turnover

Ingredients:

125g Cream Cheese, softened

2 tbsp Caster Sugar

1 tsp Lemon Rind, finely grated 

1 (25 x 25cm) sheet Ready-rolled Frozen Puff Pastry, just thawed, and quartered

1/3 cup Frozen Blueberries

1 Egg Yolk, beaten - for sealing and brushing

1 tbsp Caster Sugar - for topping

Instructions:

Line a baking tray with non-stick baking paper/parchment paper.

Preheat oven to 220°C.

In a small bowl, combine the cream cheese, caster sugar, and lemon rind. Mix well.

Place the pastry on a clean lightly floured work surface.

In the center of the pastry square, spread one-quarter of the cream cheese mixture.

Then sprinkle over one-quarter of the blueberries on top of the cream cheese mixture.

Brush the edge with egg yolk.

Fold puff pastry over to form a triangle and enclose the filling. (*Use the tines of a fork to gently press the edges together.)

Transfer the the triangles on the lined tray.

Repeat process with the remaining pastry squares, cream cheese mixture, and blueberries.

Brush the tops of each triangles with egg yolk and sprinkle with caster sugar.

Bake in the preheated oven for 15~18 minutes or until deeply golden brown and puffed.

Remove from the oven and transfer on a cooling rack to cool a bit before serving.

Serve and Enjoy!!