Thursday, 2 July 2020

Bo-ssam 보쌈

Today, I wanted to try making Bo-ssam 보쌈.  For all the trips I make to Korea, strangely I never ate this dish.  We only had BBQ pork belly.  Actually, I missed one particular trip that we went with my hubby's friend.  He took us to all the nice restaurants and experience so many different types of cuisine that is beside the norm that we have in Singapore.  It was an egg opener and indeed a very memorable trip.  So when friends told me Korean food is boring, I bet to defer.

I wish I know some Koreans in Singapore to introduce me to more of their cuisine. 

Learning experience:

It is a breeze cooking this in the IP.  Took me only 12 mins and the meat turned out tender yet still able to cut it nicely.

The Ssamjang that I tried with fish sauce was way too salty for us, so I redo a batch without it and it turned out really good.  It pairs so well with the Bo-ssam!

When I saw my girl kept serving after serving, I knew it was good and we had such an enjoyable dinner.


What you need:

600g pork belly
2 tbsp Korean soy bean paste
1 med yellow onion, quartered
1 stalk leek
1” ginger, sliced
6 garlic cloves, smash lightly
½ tbsp coffee powder
½ tbsp brown sugar
2 cups water 


Place all into the instant pot and 12 mins. Natural release.

Remove and slice pork.

Serve with radish pickle, lettuce (as my family prefers this than wongbonk and ssamjang.


Radish, cut to tiny chopstick shape
1 tsp salt
Chilli powder
2 tsp sugar (to taste)


Combine radish with salt, rub well and let it sit for 30 mins.  Squeeze out excess water.

Add in chilli powder and sugar.  Adjust to the sweetness you prefer.

Let it sit for 2 hours before eating.


2 tbsp doenjang
2 tbsp Bossam sauce 
1 tbsp sesame oil

Mix well.


Tuesday, 30 June 2020

Durian Cendol

I  have never know how then you consider it is a good cendol?  Besides the freshly squeezed coconut milk and the fragrant gula Melaka syrup.  The big question is how should the texture of this greenish tadpole lookalike suppose to be?  Mushy, soft and have some texture?

According to my friend who married a Nonya, the texture is supposed to be soft.  So with this in mind, I tried out this recipe.

Since it is durian season, I added in durian to make it Durian Cendol which my family prefers.

Thanks, JH for sharing this recipe.

Learning experience:

The texture is soft and hubby said it is good.  The only thing, I don't have an ice shaver so the blended ice clumped together very easily.

Since I had ready-made pandan paste, I just measure out the water plus the pandan to make up for that 300ml liquid.

So happy that the green turned out nice.


What you need:
Yield : 4 - 5 serving

300ml water
Pandan leaves
30g mung bean flour
20g rice flour
5g tapioca flour
¼ tsp salt
2 tbsp sugar


Use 300ml water to blend with the pandan leaves.  Strain and add another 200ml to the leave and extract juice again.  Transfer juice to a pot.

Combine flours, salt and sugar.

Stir in flour mixture into the pandan juice (300ml) until no lumps.

Cook over on low heat, whisking until mixture thickens and turn glossy.  Remove from heat.

Over a pot of ice-cold water, press dough over a round hole sieve.

Serve with coconut milk and sweeten with gula Melaka syrup.