Friday, 29 November 2013

Simple Super - Roast pork fillets with pear & spinach


I cook my dinner most of nights. Ideas of dinner come from ingredients. I do shopping in different local shops. After browsing around market stalls, I get seasonal common ingredients. It is cheaper, fresher and tastier. If I get a chance, I love to buy unfamiliar seasonal ingredients to discover. And then I look for recipes- asking stall owners, looking from cook books and typing in google.

This is how I found the Roast pork fillets recipe. I bought pork fillets as my Irish husband loves lean meat. I didn't know how to cook the pork fillets as Korean love fatty pork belly ( I love crispy pork belly " Samgyeobsal"). I totally failed my first pork fillet cooking. It was overcooked and no flavours. My second trial was this recipe. It is so simple, quick, healthy and it does perfectly work. Korean can cook pork fillets now.

Great recipe for simple dinner!


Ingredients
1/3 cup soy sauce
1 tbs fresh ginger, finely grated
2 garlic cloves, crushed
2 tsp coriander seeds, lightly crushed
1 tsp Chinese five spice
2 (about 450g each) pork fillets
4 corella pears, quartered lengthways
500g butternut pumpkin, deseeded, peeled, cut into 4 cm pieces
2 red onions, halved, cut into thick wedges
2 tsp sesame oil
salt & freshly ground black pepper
150g baby spinach leaves




1. Combine the soy sauce, ginger, garlic, coriander and Chinese five spice in a glass or ceramic dish. Add pork and turn to coat. Cover with plastic wrap and place in the fridge, turning occasionally, for 4 hours or overnight to develop the flavours.

2. Preheat oven to 220 degree. Combine the pear, pumpkin and onion in a large roasting pan. Drizzle with oil and season with salt and pepper. Cook in preheated oven, turning occasionally, for 20 minutes or until just tender. Remove from oven. Drain the pork from the marinade and reserve the marinade. Add the pork to the roasting pan. Roast in oven for 20 minutes for medium or until cooked. Remove from the oven and cover with foil. Set as a side for 5 minutes to rest.

3. Meanwhile, place the reserved marinade in a medium saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat.

4. Carve the pork across the grain into thick slices. Divides the spinach among serving plates. Top with pumpkin, pear, onion and pork. Drizzle with sauce and serve immediately.



source : www.taste.com.au


Tuesday, 19 November 2013

Korean street food 'Duck bok gi' in Eunjae's home version


'Duck bok gi' is Korean rice cake in sweet spicy chili sauce. It is snack, cheap cheerful street food in Korea. When I was a kid, I used to stop over for this little spicy bites in tent kiosk and pay as little coins (20~30 cents?) Now it would not be few cents but still it is cheap as 2~3 dollars for a small plate in street kiosks. In fact, Duck bok gi remains as No 1. street food in Seoul Korea and being loved childhood snack.

But I love my home made version. My mother used to cook duck bok gi as our meal. Adding extra goodie ingredients, such as pork, cabbage, onion, carrot, extra spring onion, hard boiled eggs and of course fish cake, make this snack to substantial meal to feed a family. Surprisingly, it is so quick to make and easily can feed 5~6 people. Here is my recipe.

Ingredients ( serve 4)
500g Korean rice cake ( get one of those look like penne pasta)
200g frozen fish cake to cut bite size
250g pork mince or pork belly cut to small bite size
1/4 small size cabbage (I used purple one)
1 onion
1 carrot
5~6 spring onion
2~3 hard boiled eggs

for the sauce,
1/3 cup of Korean chili paste ( Gochujang - most Korean shop sell this)
2 tbsp of chili powder
3 tbsp of vegetable oil
1 tbsp of sugar
2 cup of water
Salt for seasoning.

1. Cut rice & frozen fish cake to bite size. Wash them and drain water. Set a side.
2. Slice cabbage, onion, carrot and spring onion to 4 cm length strip. (* Tip: make sure all ingredients in similar size & shape. It will help them to be cook well and mixed well )


3. Heat a deep frying pan ( casserole type pan ) with oil. When the pan is hot, add chili paste & chili powder and stir for 1~2 minutes in medium heat. Make sure the chile paste is not burnt. Add pork mince to chili sauce and keep stir frying until pork mince almost cooked. Add sugar & 2 cups of water and cook until boiling up.


4. Add prepared vegetable and fish cake into the sauce in the pan  and cover with rid for 5 minutes.

5. Add rice cake & spring onion on top of vegetable and cover with rid for another 15 minutes until rice cake soften.

6. The best way I serve is to bring the whole pan to the middle of table and take it as much you want in side plate. Boiled eggs is to cut half and served on the top of your final meal.

7. Where is my boiled egg?