Thursday, 29 January 2015

Noodles with blackbean sauce Jjajangmyeon 짜장면

I needed to clear off some sauces in my pantry and one of them is Korean black bean sauce.
I have eaten 炸酱面, the chinese version long time ago but I have yet to taste the Korean version.

The looks doesn't really appeal but yet Korean drama always reflect this as something special and so today we shall give Jjajangmyeon (blackbean noodles) a try.

I didn't have a chance to go to a Korean supermarket so I made do with other type of noodle but overall the taste is did not differ too much.

Verdict: Hubby said it is quite similar to those that he had eaten in Korea.  So I guess this recipe passed the test.

Note: Please be very generous with the Jjajang.

Source: Maangi

What you need:
Serve: 4

1 pkt of Jjajangmyeon noodle
500g pork belly, cut into ½ inch cubes 
200g white radish, cut into ½ inch cubes 
1 cup of zucchini, cut into ½ inch cubes (I omitted)
200g potato, peeled and cut into ½ inch cubes
1 medium sized onion, cut chunks
3 tbsp of vegetable oil
¼ cup and 3 tbsp Korean Black Bean paste

2 tbsp potato starch, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside

1 teaspoon of sesame oil
cucumber, cut into thin matchsticks for garnish

1½ cups water


Stir-fry the pork cube in a large, deep wok with 1 tbsp of vegetable oil for about 4-5 minutes, until golden brown.

Add radish and stir fry for 1 minute

Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.

Push aside the ingredients and add in a tbsp of oil.

Add the black bean paste to the oil and stir fry until fragrant.

Now mixed in the ingredients and combined well.

Add water, cover and let it simmer for 10 mins.

Test whether potatoes and radish are cooked.  

Season with salt as required. 

Stir in corn starch mixture to thicken.   

Add a dash of sesame oil and remove.

Prepare the noodles and add the Jjajang over it.

Garnish with shredded cucumber.

Serve hot.

This post is linked to Little Thumbs Up , organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . 

This month's theme is Pasta / Noodles and My Bare Cupboard is hosting. You may link your post to Little Thumbs Up January 2015 : Pasta / Noodles

Monday, 5 January 2015

Candied Yuzu Peel

Been so crazily busy that I have forgotten about this post.

Remember the yuzu curd that I made not too long ago, well to fully utiltised this precious babies, I made some Candied Yuzu Peel as well.

When I first started blogging, an overseas blogger that I know, made candied orange peel and I was thinking whether it will be achievable in our weather.  Though I could have used orange peel to test it out back then but somehow I never gotten into doing it.

So this time round, I decided to use yuzu instead as the smell of yuzu's skin is so heavenly.  

Verdict: This tasted so good that I regretted it is only a small portion.  Will definitely be nice to serve this on Lunar New Year to cleanse the palette from all those fatty food.

Now I am thinking I might try using orange peel instead.  In the meantime, I am going to do a small test to see whether it store well inside the fridge and not having the sugar crystal melting away.

Result: The sugar coating is still good after a period in an air tight container store inside the fridge.

What you need:

6 yuzu skin
450ml water
½ cup sugar


Slice of the white pith as much as possible.

Cut into ¼" thick.

Place yuzu skin in a pot and add cold water.  Bring to a boil and discard water.  Repeat another time.

In another pot, add water and sugar and bring to a boil.  Add in yuzu skin.

Bring to a boil, remove the foam using a stainless spoon.

Lower down to flame and continue to simmer for 45 mins - 1 hr.  The liquid syrup should left about two or three tablespoon only.

Drain and lay yuzu slices evenly spaced out.

Let it dry for 3 hours.

Coat with sugar.

Store in air tight container in the fridge.

Sunday, 4 January 2015

Salt and Pepper Chicken Wing

I am also looking out for ideas to serve chicken wings.  Even though family is contended with just Shrimp Paste Chicken, I am not.

So today, I decided to try Salt and Pepper Chicken Wing instead as I have a full bottle of Black Pepper that my sister gave me.

Really love freshly cracked pepper!  It is so different from bottle.

I am sure this goes really well with a mug of ice cold beer, unfortunately hubby drink it.

What you need:

36 pcs chicken wings
3 tsp salt
4 tsp black pepper (will increase this to 5 tsp next round)
4 tsp sesame oil
5 clove garlic (minced)


Wash and drain chicken wings.

Combine salt and pepper together in a bowl.

Marinate the wings with the salt, pepper and garlic.  Best to let it sit over night in the fridge.

Preheat oven to 180°C.

Bake for 15 minutes in the air fryer until golden brown.

Serve and enjoy!

See ya!