Chamchi Kimchi Samgak KimBap 참치감치 삼각김밥 (Tuna Kimchi Triangle Seaweed Rice)

Chamchi Kimchi Samgak KimBap  참치감치 삼각김밥

(Tuna Kimchi Triangle Seaweed Rice)

Ingredients:

For the Sushi Rice:

1/2 tbsp Roasted Sesame Seeds, coarsely pounded

1/2 tbsp Asian Sesame Oil
1/2 tbsp Rice Vinegar 

1/2 tsp Salt

For the Tuna Kimchi Filling:

1 can (100 g) Tuna in Oil

1/3 cup Kimchi, chopped

1 tbsp Yellow Onion, chopped

1 tsp Gochukaru (Red Pepper Powder)

1/4 tsp Sugar

a pinch of Black Pepper

1 tbsp Canola Oil

Instructions:

Prepare the sushi rice.

In a medium bowl, mix the rice with sesame oil, rice vinegar, and some pounded sesame seeds; Season with a little salt.

Gently mix with a rice paddle to season evenly and to let the steam out. (Be careful not to mash the rice!)

Rice should still be warm, but not steaming hot. Cover the seasoned rice with a cling wrap so the rice won't dry out, and set aside.

Prepare the tuna kimchi filling.

Heat the canola oil in a skillet over low medium heat.

Add-in the onions, sauté until translucent.

Add-in the kimchi, and add-in sugar; sauté for a few seconds.

Add-in the tuna, and gochukaru; season with black pepper.

Sauté for a few seconds more, and turn off heat.

To assemble the triangle kimbap, lay the seaweed sheet on a clean counter top, with marked side down. ("1" should be at the top.)

Place the triangle sushi rice mold, over the seaweed at the center-top part.

Put a spoonful or two of sushi rice into the mold, and spread it out evenly.

Put a spoonful or two of the tuna kimchi filling over the sushi rice at the center.

Put another spoonful or two of sushi rice on top to cover the filling.

Then press the rice with the flattener tool; gently remove the mold.

Hold the bottom part of the seaweed sheet, and fold it up over the molded sushi rice

with filling; then tuck the edges in.

Then fold the remaining sides of the seaweed sheet over the sides to the center of the triangle kimbap, and secure each sides with the tape.

Happy Eating!!!

Note:

To remove the plastic wrap before eating, simply hold and pull the topmost ("1") part of the red line down.

Then hold and pull the plastic edges with marks "2" and "3" away.

Chicken & Vegetable Fried Rice

Chicken & Vegetable Fried Rice

Ingredients:
1 tbsp Canola OIl
1 skinless Chicken Breast Fillets, cut into small cubes (or any leftover Chicken- grilled chicken, adobo, fried chicken, shredded)
1 tbsp Butter
2 tbsp Yellow Onion, chopped
1~2 clove Garlic, minced
2 tbsp Green Bell Peppers, chopped
4 stalks petite Green Beans, chopped
2 tbsp Carrots, chopped
2 cups steamed White Rice, cooled 
1 medium Egg
1 tbsp Japanese Soup Base/Soy Sauce
1/2 tbsp Mirin *optional
Salt, Black/White Pepper, and White Sugar, to season

Instructions:

In a wok, heat oil.
Stir-fry chicken breast until cooked, about 1 minute. Remove from pan, and set aside. (You may skip this step if using leftover chicken.)

In the same wok, add-in butter; let it melt.
Add-in the onions, and sauté until translucent.
Add-in garlic; sauté until fragrant.
Then add-in the bell peppers, green beans, and carrots, and sauté until tender.

Add-in the cooked rice, and toss to combine.
Make a well in the center, and crack-in the egg. Stir the egg to scramble and cook until set. Then mix the egg with the rice until well combined.

Add-in the cooked chicken breast (or the shredded leftover chicken) and toss to combine.

Add-in soup base/soy sauce, and mirin; mix well.
Season with salt, black/white pepper, and sugar to taste. Toss to mix well.
Transfer to a serving bowl, and serve hot.

Happy Eating!!

Gyudon (Japanese Beef Bowl) 牛丼

Gyudon (Japanese Beef Bowl) 牛丼

Ingredients:
300 g thinly sliced Beef (for "Shabu Shabu" or "Komagire" cut)
1/2 large Yellow Onion, sliced thinly
2 Green Onions, chopped
1 tbsp Cooking Oil
2 tsp Sugar
2 tbsp Sake
2 tbsp Mirin
1 tbsp Japanese Soy sauce
1 tsp Japanese Soup Base
2 large Eggs, well-beaten
Pickled Ginger (Kizami Shoga/Beni Shoga) for garnish *optional

Instructions:
Heat a skillet over medium-high heat, and add-in the oil.
Stir-fry the onions until wilted.
Add-in the beef, and sprinkle sugar; cook until browned.
Pour-in the sake, mirin, soy sauce, and soup base; mix well.
Reduce the heat to low-medium, and simmer until most of the liquid has evaporate.
Pour-in the beaten eggs, and cover quickly.
Cook until the eggs are almost done.
Sprinkle the green onions, and turn off heat.

Serve the simmered beef over a bowl of steamed rice, and drizzle with the remaining sauce from the skillet.
Garnish with pickled ginger if you like, and serve immediately.

Happy Eating!!

Crustless Mini Quiche

Crustless Mini Quiche

Ingredients:

Olive Oil Spray
1 tbsp Olive Oil
1 small Yellow Onion, diced
1/3 cup Red and Yellow Bell Peppers, chopped
2 cloves Garlic, crushed
1 medium Tomato, diced
4 pcs Cocktail Franks, chopped
1 small Oyster Mushroom, coarsely chopped
2 cups Baby Spinach
5 large Whole Eggs, well-beaten
4 large Egg Whites
1/3 cup Low-fat Milk
1/3 cup All-purpose Flour, sifted
1/2 tsp Salt
1/8 tsp Black Pepper
85 g Cheddar Cheese, shredded

Instructions:

Preheat oven to 175°C.

Spray olive oil on a non-stick muffin tin.

Heat the oil in a large non-stick skillet over medium heat.
Add-in the ,onions, season with a little salt, and sauté for 5 minutes, until soft.
Then add-in the red and yellow bell peppers, garlic, tomato, mushroom, and cocktail franks;  sauté for another 5~7 minutes.
Add-in the baby spinach and cook until wilted, about 1 minute.
Turn off heat, and set aside.

In a large bowl, add-in the beaten eggs, egg whites, milk, flour, salt, and black pepper; whisk until smooth.

Add-in the cheese, and the cooked mixture into the bowl; mix well.

Pour the quiche mixture into the greased muffin tin (about 1/2 full each), put it in the preheated oven, and bake for 25 minutes, or until firm.

Serve warm or cold. Happy Eating!!

Puto Flan (Filipino Steamed Cake topped with Leche Flan)

Puto Flan (Filipino Steamed Cake topped with Leche Flan)

Ingredients:

For the Leche Flan:

4 Egg Yolks

1 can (300ml) Sweetened Condensed Milk

For the Puto:

1 cup of All-purpose Flour, sifted

1/2 cup Refined White Sugar

1/2 tbsp Baking Powder

1/3 cup Evaporated Milk (you may also use Low-fat Fresh Milk as substitute)

1/2 cup Filtered Water

2 tbsp Butter, melted

1 large Egg

Instructions:
Grease your individual puto molds with melted butter. Set aside.

Prepare the steamer.
Pour the water in the steamer.
Cover the steamer lid with a cheese cloth to prevent water from dropping unto the puto flan later when steaming.

Prepare the leche flan.
In a medium bowl, combine the egg yolks, and condensed milk.
Whisk gently until well combined.
Strain the custard mixture so you will get a smooth custard.
Pour the custard mixture into your molds, about ⅓ full.
Gently place the molds into the steamer, cover with the lid and steam over on low heat for 8 minutes or until firm.
(Be careful not to scald yourself with the steam!)
Carefully remove them from the steamer. Set the steamed flans aside.

Prepare the puto.
In a medium bowl, sift-in the flour, white sugar, and baking powder.
Whisk until well combined.
Add-in the water, evaporated milk, melted butter, and the egg.
Whisk until the mixture becomes smooth and lump-free.
Then pour the puto mixture over the steamed flans, about ¾ full. (Don't overfill them!)
Gently place the molds back into the steamer, cover with the lid and steam over on low heat for additional 10 minutes.
(Be careful not to scald yourself with the steam!)
Remove the puto flan from the steamer.

Serve and Enjoy!! Happy Eating!!

Kabocha Squash Salad

Kabocha Squash Salad

Ingredients:

1 small Kabocha Squash

5 tbsp Japanese Mayonnaise

1 tbsp White Wine

A dash of Salt and Black Pepper to taste

Almond Slices (for garnish)

Dried Parsley (for garnish)

Instructions:
Clean and cut kabocha in half, and scoop out the seeds.

Cut up the kabocha into large bite-sized pieces.

Place the kabocha in a plate, and loosely cover it with a plastic wrap; put it into a microwave to soften it up.

Carefully ake the kabocha out (while it's still hot), and peel its skin off (*if it's cold, it will be really hard to peel the skin off).

Mash the peeled kabocha in a bowl; mix-in white wine, japanese mayonnaise, salt, and black pepper.

Place in a serving dish; garnish with almond slices and dried parsley on top.

Serve and Enjoy!!

Banana Turón (Sweet Fried Banana Spring Rolls)

Banana Turón (Sweet Fried Banana Spring Rolls)

Ingredients:

6 pcs Saba Bananas

1/2 cup Sugar

12 Spring Roll Wrapper

1/4 cup Jackfruit, sliced into strips

a bowl of filtered water, or well-beaten egg (for sealing the spring rolls)

Deep-frying Oil

Instructions:

Peel and cut the saba bananas lengthwise into two halves.

Roll the slices in sugar.

On a clean kitchen countrr or any flat working surface, lay wrapper like a diamond.

Arrange 1 banana slice in the middle of diamond and place 2~3 jackfruit strips lengthwise on top of banana slice.

Fold bottom pointed end of wrapper over filling; then fold the side ends of the sheet inward, and carefully roll into a log. Wet the pointed edge of the wrapper with water (or beaten egg) to completely seal.

Roll sealed springrolls in sugar. Repeat with the remaining ingredients.

In a skillet over medium heat, heat about 1" deep of oil.

Than, add the banana spring rolls seam side down and fry, turning once or twice, for about 3 minutes on each side, or until crisp and golden brown.

Remove fried banana turón, and place them on a rack to drain out excess oil.

Arrange on a plate; serve warm and enjoy!!