Hainanese Pork Chop

Christmas eve this year was spent in JB. We stayed there for a night - ate, shopped, went for a good long massage and caught a late night movie. Nothing extraordinary but we enjoyed ourselves alot!

Oh I need to mention that I had another 4 new recipe books added to my collection! Hubby sponsored and I was a happy girl! Hehe... so few days later, I tried out one of the yummy recipe (credits to my reliable airfryer!). Hubby loved this dish and so did I.

I like food with tomato based sauce, hubby likes to eat pork chop so I could say this Hainanese Pork Chop made a good dish along with a bowl of rice. I will gladly cook this again, anytime :)

I am submitting this post to Cook-Your-Books #19 hosted by Joyce of Kitchen Flavours

Hainanese Pork Chop
Recipe by Sunny Sia of Memorable Local Treats

500g lean pork (sliced thickly into chops)
2 eggs (lightly beaten)
5 tbsp plain flour (mixed with 1 tbsp cornflour)
1/2 cup breadcrumbs
1/2 cup  oil


Marinate
1/2 tsp salt
2 tsp light soy sauce
2 tsp chinese cooking wine

Sauce
1 large onion (sliced)
1/2 tso cornflour (mixed together with 1/2 cup water)
1/2 tsp dark soy sauce
1 tbsp bottled tomato sauce
1/2 tsp salt
1 tomato (diced)
1 handful green pea (I used mixed peas)

1. Marinate the pork and set aside for an hour in the fridge.

2. Beat the eggs in a bowl, pour flour and salt in a plate and put breadcrumbs in another plate.
3. Heat up the wok with oil, coat the pork slices with flour,  them coat with eggs and finally the breadcrumbs.
4. Fry the coated pork in the hot oil till golden brown and crispy. Remove and drain on paper towel. Cut into thick strips when cool.
5. For sauce, retain 2 tbsp of oil in the wok and fry the sliced onion, the add in the tomato and green pea, followed by the corn flour mixture, season with salt, dark soy sauce and tomato sauce, allow it to boil and thicken.

6. Pour the sauce over the pork and serve.

My note:
1) I air-fried the pork chop instead of deepfrying the pork chop.
2) I added 1.5 tbsp oil to the breadcrumbs and mixed well with a fork, pressing down the breadcrumbs to allow breadcrumbs to turn fine again, easier for coating.
3) I preheated airfryer at 180deg C for 5min, place coated pork chops in airfryer and airfry at 180deg C for 8min, and flip pork chops over before airfrying for another 7min.

Prawn Noodles with Prime Ribs

My mum is a great cook and cooks wonderful laksa and prawn mee. She is my inspiration when it comes to cooking. Always yearn to be a great cook like my mum and here I am, on this journey. I'm lovin' it!

Tried cooking prawn mee for the first time ever. Not a bad try but could improve further. Nevertheless I am gonna document this down and do better the next round :) Gonna be some time later before I cook this again since prawn mee soups are laden with cholesterol that we all ought to be aware of!

Prawn Noodles with Prime Ribs

(Serves 2)

2 servings of yellow noodles or vermicelli
300g prime pork ribs

300g to 350g tiger prawn shells (heads and tails) - I collected this over few weeks because we don't eat prawns that often

12 tiger prawns or more (deshelled and deveined)

fishcakes, as desired

4 tbsp oil 

8-10 pc garlic (minced)

1 tbsp dried shrimps (minced)

1 tbsp of dark soy sauce
1 tbsp of rock sugar or brown sugar
Pepper, to taste
Salt, to taste

3 tbsp fried onions (2 for saute-ing, and 1 for garnishing -optional)

2.5l of water
4-5 red chili (chopped) - optional

chilli powder - optional

1 small bunch of beansprouts or kangkung - optional

1. Put a small pot of water to boil for blanching prime ribs to rid scums and excess oil. Drain and set aside.

2. Boil 2litres to 2.5litres water - for soup base.

3. Heat oil on high heat in a large pot or wok. Add in washed and cleans prawn shells and saute till fragrant as well as colour cha ges to orange.

4. Add in minced garlic, dried shrimps and sugar and stir fry till fragrant. Stir in fried onions.

5. Add in the boiling water into pot/ wok with prawn shells and mix well. Add in dark soy sauce and pepper. Stir well.

6. Add in prime ribs and mix well. Let boil on high heat for 5min and then lower heat to simmer for 1.5 hour and turn off heat. When ready to serve, let soup come to boil on high heat, use a strainer to remove prawn shells and place in prawns with a strainer to blanch them. Remove and set aside. Do the same with the fish cakes. Sliced the fishcakes thinly after blanch. Thereafter taste soup and add salt to taste, if required.

7. Blanch noodles in a small pot and place in serving bowl. Blanch washed bean sprouts in same pot and place over noodles.

8. Place blanched prawns and sliced fishcakes into bowl. Ladle prawn soup and prime ribs over noodles. Garnish with fried onions and chilli powder if preferred. Serve.

Chocolate Chips Cookies

Did a second and final batch of Christmas bake last night for my colleagues and Hubby's colleagues. Distributed them all today and glad my colleagues liked them.

I enjoyed the making process of these chocolate chip cookies. Easy and fast, and also foolproof. I have never really gone wrong with this recipe. I made them during normal days, during Lunar New Year and of cuz during Christmas too, as giveaways.  Yummy! It is definitely worth sharing this recipe!

Crunchy Chocolate Chips Cookies
Recipe by Peng's Kitchen

125gm unsalted butter
100gm fine sugar (I used a total of 130g of brown sugar)
50gm Splenda Brown Sugar Blend (I did not use this)
1 egg
1 tsp vanilla essence
190gm plain flour (I used 220g plain flour as the dough was a little sticky for me to handle)
30gm cornflour
1/2tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
180gm Semi-Sweet Chocolate Chips (I used 250g chocolate chips cuz my colleagues love more of them!)

1. Preheat oven to 180 deg cel. Line baking trays with baking sheets.
2. In a large bowl, cream butter and sugar till fluffy and pale. Add egg, vanilla & salt, beat on low speed until blended.
3. Sift in flour, baking powder and baking soda and stir with a wooden spoon until just blended. Add the chocolate chips and mix well.
4. Shape the dough into small balls 11gm each and place on the baking sheets, spacing them about 2 inches apart.

5. Bake the cookies for 12 minutes or until golden brown around the edges. Let the cookies cool briefly on the sheets before transferring them to the racks to cool completely. (I baked my cookies at 200deg C for 16min)
6. Store in airtight containers when cooled.

Mushrooms Character Tangyuans (Glutinous Rice Balls)

Tomorrow is Dongzhi (Winter Solstice). Have you made your tangyuan yet?  Did you make your tangyuan in the usual round shapes? I did them in round little balls as well as into cute little mushrooms.  Yes! You heard me right! Mushrooms shaped tangyuan? Who said tangyuan needs to be yuan yuan (round round) ones?

Which mushroom do you like best?

I like the white and yellow one most!

Last year I made marbled tangyuans and I thought they were too normal. I wanted to inject some creativity into my glutinous rice balls this year, hence made these. Hubby said the mushrooms shaped tangyuan looked cute but seemed inedible because they are too colourful, and that made them looked like some poisonous mushrooms. Hahaha! I ate them anyway!

Mushroom Shaped Tangyuan (Glutinous Rice Balls)

Desired amount of Glutinous rice flour

Enough water to be mixed with glutinous rice flour to form a pliable dough that could be rolled into small balls, yet is not too dry to touch and does not crack when rolled.

3 or 4 food colourings - your preference (adequate drops of colours for each portion of dough - remember that less is more, start with 1 or 2 drops first, add on if dough colour does not turn out to your liking)

5 to 6 Pandan leaves (torn into 2 strips each, fold whole bunch and gently secure with 1 piece of pandan leaf)

Brown sugar or caster sugar, to taste

1 or 2 slices of ginger, slightly flattened - optional

Water (for cooking)


1. Place desired amount of glutinous rice flour into a bowl, add some water to mix well with a rubber spatula. Add in more water if unable to form dough. If too much water has been added and mixture turns sticky, add some glutinous rice flour to dry out mixture and to form a pliable dough. Dough is ready for use when it is smooth and easy to knead without crumpling and cracking.

2. Divide dough into equal number of portions. Add in some drops of food colourings into each dough portion and mix well with rubber spatula. For me, I divided dough into 5 portions and used 3 food colourings - red, yellow and green. Made an orange dough with a drop of red and yellow food colouring mixed. Left 1 portion of dough white (without food colouring).
3. Roll out a small portion of preferred colour dough round and shape it into wild mushroom shape. Roll out little round dough with a different colour, flatten gently and gently press it on mushroom head. Repeat the same for other mushroom shaped glutinous rice balls.

4. Put adequate amount of water into pot, place in pandan leaves and bring to boil till slight pandan leaves fragrance is out - this is the soup base.
5. Add in brown sugar and stir to dissolve.
6. Gently drop shaped glutinous rice dough into soup base and stir gently to prevent it from sticking to base of pot. Lower to medium heat and let glutinous rice balls cook.  They will float when cooked.

Made some into the usual little colourful balls

7. Turn off fire and serve.

Note:
The above method is my lazy way of cooking tangyuan. If you do not like cloudy soup base due to cooking the tangyuans in them, you can cook them in a separate pot and spoon in the sweet soup over the tangyuan.

Danish Butter Cookies (Klassiske Vaniljekranse)

I am so so behind times.  Everyone has been there and done that, yet I am just baking these for my first time ever!  These Danish Butter Cookies, or better known as Klassiske Vaniljekranse in Danish are what you and I used to eat from those blue round cookie tins.  Yes, Kjeldsens. These tins of Danish cookies already did not come cheap from so long back - and yeah, this was one of those food that formed part of my childhood memories.  I remember how my sis and I often fought over the different patterned butter cookies.  My family wasn't well-to-do then, yet Mum still got them for us to munch on.  We had to eat these yummy cookies so slowly because if we were to finish them fast, we would not be able to get a new tin so easily.  Oh well, that's about all on Kjeldsens Danish cookies.  I still have these memories stashed away somewhere in my heart and mind, and I know these growing up memories will be there with me for the longest time. 

Armed with the Danish Butter Cookies recipe by Alan of Travelling Foodies, I went on to make my own butter cookies.  Wanting it to be as Danish as it can get, I used Lurpak slightly salted butter for these butter munchies.  Of course you may use other brands of butter, but I had blocks of Lurpak in my fridge, I just had to use them for such cookies.  I stock different brands of butter in my freezer for different type of bakes.  Don't ask me why cuz there's no reason why I did that, I just wanted it to be hehe, weirdo me. 

Baked these Danish Butter cookies for my bunch of ladies in office for X'mas this year.  Lazy me.  I rather bake than shop nowadays.  I reserve the buying to only when I need it.  Baking makes me happier :)

Next round of cookie baking is starting soon and I am definitely excited about it!!

Klassiske Vaniljekranse (Danish Butter Cookies)
Recipe by Alan of Travelling Foodies

1 egg (60g)
200g butter
130g icing sugar
320g flour
2 tbsp of vanilla paste (approx. 30g)

1. Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
2. Pipe wreaths onto greased cookie sheet or baking tray using an open star tip. I used Wilton 1M but I think the lady in the video used a smaller one
3. Bake in a preheated oven at 200C for 7-8 min (For my oven, I had to bake it at 220deg for 11 minutes)
4. Leave to cool slightly before removing from cookie sheet.
5. Transfer cookies into airtight container after cookies are at room temperature.

Sugarless Toast

Came across a sugarless toast recipe in Alex Goh's Magic Bread recipe and it brought me back to the days when I was still a little girl. Mum used to buy us white bread from those traditional bakeries when we were still kiddos, and we usually eat them with kaya and jam spread, then washing them down with warm milo before setting off to school.  Flash memories of such always appear in my mind whenever I come across anything that were once associated with our childhood growing days.  It is always good to reminisce about the good old days!

It has been a long way back since I had those traditional white loaf bread, hence I decided to take a walk down memory lane by baking something like that. Aren't I glad  that I tried this? I will definitely do this again, anytime.

I made this bread in a small bread tin, hence the mini sized bread.  Hubby said the sugarless bread went well with our homemade kaya jam!

Sugarless Toast
Recipe By Alex Goh's Magic Bread Book

A
100g bread flour
70g boiling water

B
350g bread flour
9g salt
20g milk powder
6g instant powder

C
220g cold water
100g overnight sponge dough

D
40g butter

Overnight Sponge Dough
100g bread flour
60g water (room temperature)
1/4 tsp instant yeast
Method: Mix water and yeast until well-blended. Add in flour and mix to form dough. Let it proof for 30 minutes. Wrap it up and refrigerate for overnight.


1. Add the boiling water from A into flour, mix until well-blended to form dough.  Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough. Let it proof for 40 minutes.
4. Divide the dough into 5 pieces and mould it round, let it rest for 10 minutes.  Flatten the dough then roll it up like swiss roll.  Let it rest for 10 minutes. Repeat this process one more time and place the dough into a greased sandwich loaf tin (Size: 28 × 11.5 × 11.5cm).
5. Let it proof for 50 minutes.
6. Bake at 220deg C for 35 minutes.

I am submitting this post to Cook-Your-Books #19 hosted by Joyce of Kitchen Flavours

Dual Tone Butterfly Mantou II

And so it is the return of the dual tone butterfly mantou! I love the making process of these butterfly buns. Love to see the transformation of a plain dough into a butterfly shaped bun.

Super LOVE this creative buns recipe book by 彭秋婷 so much it is like a bible to me. I need to flip and read it like everyday!

I did the chocolate flavour ones once more. No change from the last round, except that I included the pictures on how to make those butterfly shapes this time.

Had wanted to try making matcha flavour ones since I have lotsa matcha powder from my Hokkaido trip but shun that thought. I was too afraid of weird tasting buns, so I fell back onto using cocoa powder - don't think I will go wrong with that hehe!

So addicted to making them but I needa put a halt to these. I have so much more things to try so mantou making have gotta take a backseat for now. Till next time!

I am submitting this post to Cook-Your-Books #19 hosted by Joyce of Kitchen Flavours

Dual Tone Butterfly Mantou 雙色蝴蝶捲
Servings: 60g × 12 pcs
(Scroll down for original recipe in Chinese)

A. Dough
7g Instant yeast
260g fresh milk
50g caster sugar
500g plain flour
10g butter

B. 2g red yeast powder (I used cocoa powder)

1. Mix caster sugar with 3/4 of fresh milk (195g) and stir well to dissolve sugar. Sprinkle instant yeast over remaining 65g of fresh milk and let it sit for about 2 minutes before stiring them to dissolve yeast. Place all other dry ingredients in A into a mixing bowl, pour in the wet in ingredients and mix well to form a rough dough. Knead dough till smooth and shiny.

2. Place kneaded dough in mixing bowl and cover with clingwrap to let proof for 5 to 10 minutes.

3. Divide dough into 2 equal portions. Knead red yeast powder (or cocoa powder) into 1 portion of dough till colour is even and dough is smooth and shiny. Roll out 2 of the dough till flat and almost even size.

4. a) Brush water on 1 side of each flattened dough and place 1 dough of top of the other. Trim off sides of layered dough to get a rectangular shape and carefully roll up layered dough like rolling swiss roll. About 1cm at the end of the dough, brush on some water and gently press down dough to flatten it a little. Leave a tip of the end unrolled.

 

b) Using a sharp knife, make precise cuts of about 1cm each. Place 2 pieces of cut dough together, sides of the dough with unrolled end facing each other. Place 2 chopsticks by the sides of the dough and press in chopsticks to meet (to form wings of butterfly). Repeat the same for the rest of the cut dough.

5. Place baking paper under dough and leave dough in steamer to proof for 20 to 30 minutes.

6. Steam mantou on medium high heat for 8 minutes. Make sure water is boiling before placing in mantou. Place lid cover sideway for about 1 minute. Remove steamer with lid covered slideways away from stove and let cool for further 2 minutes or so to cool - this is done to prevent mantou skin from crinkling up with the sudden temperature change. Serve warm!

To store, place cool mantou in ziplock bag and keep in freezer. Put mantou to steam again and it will turn soft and fluffy to eat once more.

雙色蝴蝶捲
(Original Recipe in Chinese by 彭秋婷的创意手作中式發面) 

分量  60g x 12个 

A   面团
速溶酵母 --- 7g
鲜奶 --- 260g
细砂糖 --- 50g
中筋面粉 --- 500g
奶油 --- 10g

B   红麹粉 --- 2g (我用可可粉)

1   搅拌 
先将细砂糖与配方中 3/4 的鲜奶充分搅拌均匀， 酵母与配方中 1/4 的鲜奶拌均匀， 将其他材料 A 放入盆中， 再倒入液状材料揉至呈光滑面团。

2   松弛
盖上湿布或保鲜膜， 让面团基本发酵 5-10 分钟。

3   延压
面团分成两等份，一份面团再加入红麹粉揉至光滑，两分钟面团分别擀成相同大小的长条形。

4   整形
a   将两份面皮用水重叠组合，修整四边，再将面皮由长向密实捲起， 在距离收口 1cm 处刷上水，固定好。
b   用刀切取约 1cm 长度， 在两两背面相对， 用筷子夹住成蝴蝶形状， 并捏出蝴蝶翅膀造型。

5   发酵
执上烘焙纸，间隔排入蒸笼層中，最后发酵 20-30 分钟。

6   蒸製
移入热水蒸锅， 以中火蒸 8 分钟，时间到后将蓋子打开一个小缝 1 分钟， 移出蒸锅再放置 2 分钟后掀蓋。

Danpatjuk - Korean Sweet Red Bean Porridge

Time flies and it is gonna be Dongzhi Festival (or Winter Solstice Festival), the time of making and eating tangyuan (glutinous rice balls) again.

Dongzhi is an important festival widely celebrated by Chinese and it is the time where families gather to eat tangyuan. Do you know that in Chinese culture, Dongzhi is also the day where everyone becomes one year older?  Sad for me because I am gonna be another year older :P

Interestingly, Koreans also celebrate this Chinese festival by eating tangyuan, of which these glutinous rice balls are cooked in strained red bean soup.  In the olden days, Korean placed bowls of these sweet red bean porridge (danpatjuk) around their houses. Some red bean porridge were even applied to door of the houses, of which was done to chase away any evil spirits. After the ritual done, they will enjoy the danpatjuk.

I cooked a pot and brought some back to Mum's place to share with my family

I remember how I used to help my grandma and mother roll out the dough into small balls. I love eating them too. Since I have always ate tangyuans cooked in sweet ginger soup, I decided to try making the Korean Sweet Red Bean Porridge this time.

I gotta say I enjoyed the cooking process as well as eating it. I love how the sweet red bean compensate for the bland taste of the glutinous rice balls. You may eat this as a dessert or as a meal because it can be quite filling to the tummy.

Danpatjuk - Korean Sweet Red Bean Porridge
(Recipe adapted from Crazy Korean Cooking
Serves 3 to 4

For Pre-cooking red beans
240g red beans
480ml water - to be discarded after

For the Soup
1680ml water (only some may be used after boiling beans)
60g sugar
2g salt
1g Cinnamon powder (optional)

For sweet rice balls
240g sweet rice (Glutinous rice powder)
90ml water (boiling hot)
1g salt
5g pine nuts (optional garnish) - I did not add them

1. Wash red beans
Wash 1 cup of red beans 2-3 times. Do not rub them too hard or too long. Drain water in a strainer.

2. Precook red beans
Place washed red beans in a pot and pour 2 cups of water. Bring it to boil then keep boiling on high heat for 5 minutes or until the water turns red.

3. Drain water
Drain water out in a strainer. Throw away the water and keep the red beans.

4. Boil red beans
Place precooked red beans in a pot and add 7 cups of water. Boil on high heat. When the water starts to boil, adjust the heat to low heat and keep boiling uncovered for more than 60 minutes or until the red beans become soft and mushy.

5. Make dough
While red beans are being cooked, make sweet rice balls. Mix ¼ teaspoon of salt into 6 tablespoons of boiling water. Mix 1 cup of sweet rice powder and the salt water. Start kneading with a spoon for a couple of minutes to avoid burning your hands.

6. Knead dough
Then, knead the dough by hand for about 5 minutes or until it becomes soft. It may seem like there is not enough water but the dough only comes together when you knead by hand diligently for a while. Add a bit more water only if the dough doesn’t come together after kneading for more than 5 min.

7. Make balls
Make the dough into bite-sized balls (about ¾” or 2 cm in diameter).

I think my right arm got slightly toned from getting the red bean through the strainer :P

8. Strain red beans
Pour the red beans with the boiled water through a strainer (or a sieve) into a bowl. Remember to keep the water.

9. Grind red beans (Optional) - I skipped this step and put the cooked red beans through the strainer)
Grind red beans with an electric grinder. If you don’t have an electric grinder, you can skip to the next step. It will just take longer and may be strenuous on your hand.

10. Mash red beans
Place the strainer with the ground red beans over a bowl. Then, mash them with a spatula so the soft part (red bean paste) of the red bean is going through the strainer into the bowl and only the husks (skins) are left in the strainer.

11. Grind red beans
Scrape off any red bean paste stuck at the bottoms of the strainer. Throw away the husks and keep the red bean paste (the water and the mashed red beans). This will yield about 3 cups of red bean paste.

12. Boil red beans paste
Put the red bean paste from the previous step in a pot and add the same amount of the water the red beans were boiled in. If 3 cups of bean paste were yielded, add 3 cups of the red bean boiled water. (red bean paste:red bean boiled water=1:1) Mix them well and boil on medium heat. When it starts to boil, add the sweet rice balls and boil for another 5-10 minutes or until the balls are fully cooked (they will float to the surface). Stir frequently. Be careful as the soup may splash when boiling! If the soup becomes too thick, add more water.

13. Finish
Turn off the heat. Add ½ teaspoon of salt and 4-8 tablespoons of sugar (more or less depending on your taste and whether you are serving it as a meal or dessert). The amounts are for 3 cups of red bean paste. If you have less, you will have to reduce the amount of salt and sugar. Taste and add gradually. Sprinkle ¼ teaspoon of cinnamon powder (optional).

14. Serve
Serve in a bowl and top with a few pine nuts or crushed walnuts (optional). Enjoy!


How to store Sweet Red Bean Porridge
Both cooked red beans and sweet rice balls are easily spoiled.  Refrigerate as soon as it cools down if not eaten right away.
It may keep in the fridge for a couple of days.  If you want to store it longer, seal tightly and freeze it.  Then slowly thaw in the fridge or in the microwave on defrost mode.

Tteokbokki (Korean Spicy Stir-fried Rice Cake)

Have you tried tteobokki, Korean Spicy stir-fried rice cake before? I love this Korean dish which is commonly found along the streets of Korea. I love it for its spicy chewy tasting rice cake. I love the bite of the rice cake.  I like that it can fill me up easily, and that leftovers can be kept overnight, only to be reheated the next day and paired with instant ramen.

Authentic tteokbokki does not have the addition of chicken franks and chinese fishcakes but i added them anyway because this was gonna be our one-pot dish for a Saturday evening. I could not get Korean fishcakes, hence I used the chinese one. Oh... I miss tteokbokki now as I blog away! I love Korean food. Okay, Korean anything, anything Korean I all like :P

Tteokbokki (Korean Spicy Stir-fried Rice Cake)
(Serves 3 to 4)

1 packet of rice cake (I bought Singlong brand, 500g rice cake)
300g bokchoy or cabbage (wash and cut into 1 inch size)
1 sheet of Korean fishcake (I used 1 whole pc of the chinese kind)
5 pcs spring onion (3 to cut into 1-inch long, 2 to cut into small bits for garnishing)
1 chicken frank (sliced thinly) - optional
2 to 3 tbsp Gochujang, Korean red chilli pepper paste
About 1.2l anchovy stock (1 handful of dried anchovies + 1.3l water)
6 pc garlic, minced
1 tbsp light soy sauce
2 tbsp sugar
2 to 3 tsp sesame seeds
1 tsp sesame oil

1. Remove head and guts of dried anchovies and rinse with water twice. Drain and put anchovies into stock bag or straight into small pot. Fill pot with 1.5l water and bring to a gentle boil, without lid on hight heat. Bring down heat to medium high and let boil for further 15 to 20min. Use a strainer to remove anchovies. Set aside.

2. This could be an extra step but I normally do this to remove excess oil and perhaps quicken the cooking of the rice cake at the later stage. In a separate pot of boiling water, blanch rice cakes for  about 1min, remove with sieve or strainer and leave in a pot of room temperature water.

3. Pour anchovy stock into a bigger cooking pan and turn on high heat and bring to a boil. Add in minced garlic and Korean red chilli pepper paste (gochujang) and stir well till  chilli paste dissolves. Add in sugar and light soy sauce and stir till sugar dissolves. You may taste the sauce to see if you would like to add in more chilli paste or add in more sugar to bring down the spiciness.

4. Add in blanched rice cakes, sliced chicken franks, fishcakes and spring onions, stir and mix well. Cover with lid and let boil for about 8min.

5. Stir in bokchoy or cabbage and stir well. Cover and let boil for further 5min or so till rice cakes have softened. Stir in sesame oil and sesame seeds. Serve!

An easy and simple to cook yummy Korean street food!

To reheat, add in a little water and bring to boil on low heat. Sprinkle with some sesame seeds and serve.