Korean Dduk lavered with Nori and Bacon

I copy this delicious snack from fellow blogger friend BAMSKITCHEN.  Please click the link for the original recipe and details.

I twisted the recipe a little   by cooking them in non sticky pan  over low heat instead of bake them as per BAM’s method, while for the sauce I mix  soya sauce with  sweet soya sauce instead of brown sugar.  To enhance the taste I use Nori with grill squid flavor.

And tada here is my version of Korean Dduk Lavered with Bacon, not as pretty as BAM’s but they are surely delicious, I have them as lunch instead of snacks 😀

Korean Dduk Lavered with Bacon

Happy Monday !

 

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Yasai no nikumaki (aka vegetable wrapped in thinly sliced meat)

This is a late post of what I made for my bento filler yesterday, yasai no nikumaki which is vegetable wrapped/rolled in thinly sliced meat. I learn this from bento book, the idea is to make a flower from carrot + leaves from french beans.

Yasai no nikumaki

For the ingredients I use : Carrot + French beans + thinly sliced beef (shabu-shabu type meat)

Cut the carrot into flower shape and the beans to match the carrot size.

 

Lay one slice of beef and place the veggie on top of it and start to roll tightly.

 

Add and roll another slice of meat ( you may add to 3-4 layers depending on the thinness of the beef)

 

Sprinkle a little pepper and corn flour on the rolled beef.

 

Cut rolled beef under low heat, add any seasoning such as teriyaki sauce or other sauce to your liking.

Remove from heat and cut into 2 and tada… a beautiful carrot flower in the middle of the beef.

You can use other ingredient such as  red pepper, baby corn and other vegetable or even quail egg up  to your liking.

I definitely will make more of this for my bento fillers, hope you will like it as much as I do.

Happy weekend all…

 

Bento # 80 – Fuzzy Wuzzy Kuma Bento

Intoducing Kuma chan, the newset member of the family. I got him last week from the local teddyhouse store (www.teddyhouse.com), love his fuzzy wuzzy  texture.

I know it was kind of lame to called a Bear as Kuma (which in Japanese means Bear too) but I just love  “Kuma”, sounds  strong, warm and friendly.

Kuma Chan

To celebrate Kuma joining the family, I decided to make another Bear theme Bento with Kuma as the model.

Tadaaa…. the fuzzy wuzzy Kuma using chicken floss.

Bento # 80 – Fuzzy Wuzzy Kuma Bento

What’s in the box :

  • 1 portion steam rice – shape to make Kuma’s face
  • 2 tablespoon steam rice – each tablespoon to  make Kuma’s ears
  • 1 tea spoon steam rice – shape to make Kuma’s nose
  • 80 – 100  gr chicken floss – cover the steam rice with chicken floss to get the fuzzy wuzzy texture
  • Nori – cut into round shape for eyes and nose
  • Egg tamago with red spinach
  • Lettuces, cherry tomatoes and carrots

Wish you all a good week ahead !

Pepper Steak with Potatoes

Today dish is a stir fry Chinese Japanese version of pepper steak , recipe was adapted  from http://justonecookbook.com/blog/recipes/pepper-steak-with-potatoes/

I substitute the sliced beef with sliced pork bacon and omit the doubanjiang (don’t have this sauce in my stock) and below is the result.

Pepper Steak with Potatoes

Below please find the copy paste of the Original recipe from justonecookbook

Ingredients:

    • 3 Tbsp. sesame oil
    • 1 russet potato, cut into strips, peeled and cut into strips
    • 1 green bell pepper, discarded seeds and cut into strips
    • Sea salt
    • Freshly ground black pepper
    • 1 pkg sliced beef (“Komagire” or “Shabu Shabu” from Japanese market, or flank steak and sirloin steak would work too), cut into strips
Seasonings
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. cooking sake
  • 2 tsp. soy sauce
  • 1 tsp. doubanjiang
  • ½ tsp. sugar

Instructions:

  1. In a wok, heat 1 ½ Tbsp. sesame oil over medium high heat. Stir fry potatoes first. When they are wilted, add green peppers and stir fry. Sprinkle salt and pepper. When they are cooked, transfer to a plate.
  2. In the same wok, add 1 ½ Tbsp. sesame oil and stir fry the meat.
  3. When the meat changed color, put the potatoes and green peppers back in the wok.
  4. Add seasonings and mix well to coat with the sauce. Serve immediately.

Vegetable meatloaf

Remember the side dish that I have in my Shaun the Sheep Bento #77 , the meatloaf?

I was quite surprise when an observant  friend, Ms. KP told me  she like the veggie meatloaf idea and  would try to persuade his boy into eating veggie through this dish. Hopefully it will work, good luck KP, here is the requested recipe.

Veggie meat loaf

The recipe was actually a modification of of vegetable beef rolls that I saw in one of the Japanese bento book. I change the sliced beef into minced meat.

Ingredients:

  • ½ carrot, blanched and cut into 2.5 inch and into 8 long and smaller pieces
  • 6-8 green beans, blanched and cut into 2.5 inch
  • 300 gr minced beef
  • 1/2 white bread, crust removed, tear into small pieces and soaked in 2 tablespoon milk.
  • 1 /2 egg (whisked)
  • salt and pepper to taste
  • 2 tablespoon oil
Glaze soy sauce :
  • 3 tablespoon soy sauce
  • 2 tablespoon sugar
  • 2 tablespoon mirin (optional)
  • 1/2 teaspoon sugar

Steps :

  1. Mix beef with egg add the moisten bread , salt and pepper, mix until all ingredients combined and set aside in the freezer for about 20 minutes, the slightly frozen mixture will make it easier to shape into roll.
  2. Cover sushi bamboo mat with cling wrap and then spread 2 table spoon of the meat mixture on the mat, place the carrots and green beans on top of the meat mixture. Add another portion of meat mixture and then roll the bamboo mat to form a roll, use a little pressure to ensure veggies and meat blend solidly inside.
  3. Steam the meat mixture (with the plastic wrap still on) to ensure the shape is intact, alternate is to pan fried  in non sticky pan, remove plastic wrap (but it is quite difficult to keep the round shape)
  4. Use tooth pick to check, if the pick come out clean,means meatloaf is cooked. Remove plastic wrap.
  5. Over low heat cook all sauce ingredients until simmer and then roll the steamed meatloaf into the sauce, cook for a while until meatloaf surface is brownish and well coated with sauce.
  6. Cut into slices and serve with rice. Add more sauce as preferred.

Notes : Since I like to make this meatloaf for bento stash/filler, I like to skip step no.5 or use a little sauce only,  freeze them in rolls and cut into slices upon needed.

 

Pasta # 06 : Pork meatballs spaghetti.

Pork meatballs spaghetti

I love waking up late on weekend and do nothing, just lazying around. For lunch I just whip myself whatever things that I can gathered in the kitchen. So today lunch is the pork meatballs spaghetti ala RCC.

For the meatballs : Soak the bread in milk for 3 minutes, add the rest of ingredients, mix well and shape into small meatballs.  Pan fried  until golden brown.

  • 300 gr minced pork
  • 1 slice of white bread, crust removed and broken into small pieces
  • 3 tablespoon milk
  • 1 egg
  • 1/2 onion, finely chopped  (I like to stir fry my onion with dash of olive oil until translucent and let it cool for a while before add them into the pork mixture)
  • 1/2 teaspoon salt and pepper

Sauce :

  • 1 garlic clove crushed
  • 200 gr chopped tomatoes (I use yellow and red cheery tomatoes from my bento stash)
  • 2 tablespoon tomato sauce
  • 1/2 table spoon of chopped herbs (I use rosemary)
  • 2 tablespoon salted boiling water from the pasta
  • 2 table spoon olive oil

Others :

  • A portion of pasta , boil until al dente.
  • Parmesan cheese

Heat 1 table spoon olive oil in saucepan over low heat, add garlic and stir for 1 minute, add the chopped tomatoes, tomato sauce, herbs and water into the pan. Add salt and pepper to taste and let it simmer for a while. Add the meatballs and reduce the heat. Tossed in the cooked spaghetti  and the other 1 table spoon olive oil, stir well until spaghetti coated with sauce. Serve with grated parmesan.

 

 

 

 

 

 

 

Pasta # 05 : Creamy Pesto & Sausage Fettucine

Creamy Pesto and sausage fettuccine

Went for Sunday brunch with fellow girl friends and one of us order the pesto pasta, however the waiter came back and inform that pesto sauce was not available yet, took time to blend the basil and they can’t make it yet since kitchen was very busy and we were ask  to order other pasta instead.

Personally I think it was not too good for them for not putting an effort to try to meet customer demand, especially it was a rather hi-end and reputable restaurant manged by a company which own many hi-end restaurant and clubs.

Well…since can’t have pesto pasta for lunch, then I decided to cook something pesto related for dinner  and of course as usual  I used the bottled pesto sauce and whatever ingredients that I stock in the fridge which resulted to Creamy pesto and sausage fettuccine.

Ingredients :

  • 2 table spoon bottle pesto sauce
  • 3-4 table spoon cooking cream
  • a portion of fettuccine – boil with salted water until al dente
  • 3 cocktail sausage
  • olive oil

Steps :

  1. Mix pesto sauce with cooking cream and set aside.
  2. Cut sausages into slices and toss them with olive oil on cooking pan over hi heat.
  3. Add the cooked fettuccine into pan and  add the mixed pesto and cream, stir until all fettuccine coated with sauce.
  4. Add pepper to taste.

I know many of you grow your own herbal or green garden at home and basil is one among so many,  just wonder whether you make your own pesto sauce? How long does it take you to make it?

In many cooking channel show, it seems to be quite easy for professional chef to make own pesto sauce so I just wonder why the restaurant chef did not able to prepare it in short time.

Anyway this is just out of curiosity… since I never made any then I dare not comment that the resto chef was not pro/skilled enough, but really… I am very curious because if it is me (though I am not a chef) yet I think I will put the extra effort instead of turning down request. How about you?