Wednesday, 26 October 2016

Stir fry pork with ginger and scallion 姜葱猪肉

My mom used to cook this Stir fry pork with ginger and scallion 姜葱猪肉 and I can easily finished up a bowl of rice with just this dish.

As my kids do not like ginger because of the "heat", I seldom cook it.  Sometime it is the visual that plays with the mind.  Just like when my girl sees chilli, she will perceived it as spicy and refused to eat it.

Since now they are older, I decided to give this dish a try with full "heat".  Afterall, it won't be the same I don't use enough ginger to it.

I was surprised that son actually talked about this dish even after a few days.  He commented that it tasted good when he had it packed for his lunch.

What you need:

500g tenderloin pork (this cut is the most suitable)
2" ginger knob, remove skin and slice
2 - 3 stalk scallion (spring onion), cut into 2" length
1 tsp corn starch
1 tbsp dark sauce
salt and pepper
50ml water


2 tbsp soya sauce
1 tbsp oyster sauce
1 tbsp chinese wine

Thickener - 1 tsp cornstarch with 2 tbsp water (optional)


Wash and slice pork.

Marinate with soya sauce, oyster sauce, corn starch and chinese wine.  Cling wrap and chill for 1 hour.

Heat wok well and add in oil.  Bring to a smoke point.

Add in ginger and scallion and stir fry until fragrant.

Add in pork and stir fry until pork turn opaque.

Add in water and dark sauce.

Cover and let it simmer for 7-10 mins.

Add in cornstarch solution and stir until it brings to a boil.

Season with salt and pepper to taste.

Serve hot with rice or porridge.


Thursday, 20 October 2016

Army Stew (Budae-jjigae 부대찌개)

I was only into K-drama since last year and never really noticed that this Army Stew (Budae-jjigae 부대찌개) was on one of their menu.  Usually I see BBQ, Tofu Stew and etc even when I was there last Dec, our Korean friends did not bring us to eat this.  

Perhaps it is only popular in Seoul or Singapore?

Anyway, I had prepared this before and my family likes it but back then, the widest pan that I found was still small.  Thus I got this electric one that I find it safer to serve on a dining table.

This dish is simple to prepare and yet very versatile. You can practically add anything to your liking.  

What you need:


30g ikan bilis
Kelp (about a palm size)
1 tsp salt
1 bulb garlic, crushed
2.5 litre water

enoki mushroom
button mushroom
rice cake
Sausage (I forgotten to add this)
Kimchi (I omitted this as my kids don't like)
Sweet Potato Noodle (omitted as I forgotten to buy this)


hot pepper flakes (I omit it as my daughter cannot take too spicy)
2 tbsp hot chilli paste
2 tbsp soya bean paste


Boil ingredient for stock for 30 mins.  

Arrange ingredients on a heating pan.  

Pour in the stock and season to taste.

Wednesday, 19 October 2016


I used to enjoy M's rösti but the quality has dropped tremendously and the serving size became so pathetic.

I have tried making it at home before but I failed as I couldn't not bring the shredded potatoes together when I flipped over.

Am happy with my Rösti experiment and has since cooked twice for the family.

Findings: Don't cook too thick a portion.  Add oil to crisp it nicely.  Always on med low heat with cover to ensure portion is cook thoroughly.   For 1.4kg potatoes, I was able to churn out 6 X 8".

It takes time for the potato to cook so this is definitely not a fast meal you want to add to your list.

What you need:
Serve 2

500g russet potato (peeled)
1 tbsp potato starch
1 tsp salt

Sour cream


Soak potato in salt water.

Using a mandolin, shred potato.

Squeeze out excess water.

Add in potato starch and salt.  Mix well.

Heat a frying pan and drizzle in some oil.  Place two ladle full shredded potato onto the pan.  Spread out evenly.

Flatten with spatula.  Cover and let it cook until golden brown on low med heat.

Flip over and cook the other side until golden brown.

Serve with sausages (or any meat of your choice) with a dollop of sour cream.