Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Korean BBQ... at home

Korean BBQ!!!

Have you been to Toronto??? That's pretty much the first thing and last thing you have to try if you're there. Its pretty much all you can eat for 13.95 dinner... and when they say ayce, its not like vancouver where you can only have beef... they really mean everything... beef, beef rib, chicken, pork, fish... and anything on the menu. That was a few years ago but i dont imagine they would have increased their prices that much more.

So reminiscing of acye korean bbq, we visited some joints in Vancouver... They dont really have AYCE, there were 2 places we know of, one is Dae Bak Bon Ga (but they dont do AYCE anymore and the other one is Pork Belly Beer House in downtown Vancouver. The second place is still pretty awesome, but its just pork belly and you'd need to pay more for more stuff. their beer is pretty cheap though so u can more than be full for the price. Still kinda limited sauces and stuff... so it left me craving for the Toronto experience... How is it that Vancouver is so much more asian and AYCE korean bbq hasnt become widespread???

The next best thing is to make it yourself at home. Of course, the beauty at Korean places is also the multitude of side dishes, and pretty ghetto atmosphere where if you're asian and somewhat pale skin, they assume you're korean, and will say many sentences while you give the blank look, hinting that you dont understand, yet it still keeps coming... Or maybe they just dont feel like speaking in English unless necessary.

The side dishes:
- Kimchi (i have my own way of making it, i find it a bit easier and less salty than what i've found online, depends what taste you are going for)
- Daikon (lo bok) (same as kimchi)
- seaweed (love that stuff... this video is kinda weird because she adds pollock)

- potatoes (kinda simple, just sweet sauce)
- bean sprouts (love that stuff too)

These are kinda tough to get because you are only going to eat a small quantity everytime so u'd be making a pretty big quantity of each. Worth making your own if you are going all out, but otherwise, you can go to H-Mart and pick up a small quantity of each.

- pork (kalbi sauce)
- chicken (kalbi sauce)

- beef (bulgogi sauce) --> sure, u can buy it from these guys, or you can go to TNT, it was on sale for 3$ a few weeks ago.

- beef shortrib (kalbi sauce)

The meat... you dont have to buy precut stuff... its not as fresh and its more expensive (you have no choice for shortrib cause more people i know dont own a saw they can use for cutting rib bones)

I buy the chicken from any supermarket when its on sale, frozen 3$/lb for chicken breast. Beef, you could really use anything but sirloin works well because everything is sauced u dont have to worry that much about it going dry (unless u over cook it)

Grill choice!
This is the main decision you have to make. If you've been to korean bbq, you must have noticed how your grill eventually gets to a point where u just cant grill anymore and you really should just get it swapped. At home, you dont have that luxury. I bought one that looks a lot like the one at the restaurant. The first time around, feels great, yeahhhhhhhhh  i'm at the restaurant. Tastes great. And then comes the washing part... this is where your dreams crumble down like the buildings in Inception. Look at it after two cooking sessions, and trust me... VERY hard to wash... i've tried dish washer... soaking it in water with soap... using the gas range to burn that stuff (this seemed to be the only solution really but would use a whole lot of gas to clean absolutely everything).

Its never gonna be clean, unless i spend way too much effort, which time costs more than the salary i'd make working that same time to buy a new one. So for my birthday, my fiancee bought me this non-stick one, after we watched korean TV in an LA thai joint showing korean TV. It changed my life. Its about as non-stick as you can want, while still able to char the surface of the meat (which is the problem of most non-stick pans, so Calphalon designed this "sear" collection which is non-stick and can sear).
This is how the new korean grill looks like after the damage. You know its a good sign when the sugar burnt stuff lifts up by itself. The only thing i hate is that I dont have to spend so much effort cleaning it... nooooooootttttt.

Oh yeah, i should show you the food.

Bacon is really nice on this grill!!!

Or you could use the George Foreman grill. But let me tell you... it doesnt really work for korean bbq because most of its browning power is from the top heating element and when you cut meat thin the way you like it for korean bbq... it doesnt touch the top element... sadly. But i love the non-stick surface.

Crispy and delicious meat!!! and onions that come with it. Enjoy with a beer, on a balcony, hot summer day, with the sun setting. its kind of what happened.

[This month's STAR sponsor!]
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How to make HK street food: Curry Fishball

One of my favourite HK street food is the curry fish balls and here's how to make them.

  1. Buy fishballs that have been deep fried already
  2. Boil water and cook the fish balls until they're hot and boiling (the fishballs are already cooked)
  3. Once the water boils, drain the water and put in new boiled water and add in the curry.  I bought the Lee Kum Kee curry, but any yellow curry that doesn't contain coconut should be good.
  4. Once the fish balls comes to a boil with the curry, they're DONE!


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The Liquid Diet

Okay so how do you make a really quick meal with that has a lot of stuff that you need and plenty of vegetables? My method was to make blended pasta. You just grab a handful of pasta, 3 cups of water, adding carrots celery broccoli and the secret weapon was the avocado. Once you put that in the blender and you press blend and wait and because of the avocado, it will become really smooth. Kinda tastes like a smoothie. Of course, you also need a great blender for that that will blend even rough mixes. And you need a big one.

The Ninja Kitchen System seems a good choice, but after trying it out, i found it had a conceptual fail: the square shape of the container. WTF. There's stuff that gets stuck unblended at the sides. And the container is plastic instead of glass... It is powerful though. I found more success using a traditional blender that has a round container.

This was my breakfast, lunch and dinner for a few months. It was the healthiest time of my life. Of course, I sometimes went to restaurants too because that diet wouldnt be sustainable. This diet was complemented by protein shakes.


One large avocado

One cup of pasta preferably macaroni because it blends easy

One celery stalk

One broccoli

3 cups of water

Blend on high until smooth

A variation of this Blended pasta is a pleasant sweet discovery which was when I cooked too much rice and I had yogurt in the fridge (Cherry flavored yogurt). So for this, use one cup of cooked rice and 2 cups of yogurt plus one cup of water then blend on high. The beauty of this is that it will be sweet so you eat it like a rice pudding that is cherry tasting. Enjoy.


2 cups of Yogurt

1 cup of cooked rice

1 cup of water

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Batch Cooking: Chicken legs

This recipe is to make rosemary and sage chicken legs as a batch in the oven the skin will be crispy and that will be rendered out into saucepan

Eight chicken legs
Fresh rosemary and sage
Cajun spices salt

Seasoned the chicken with fresh rosemary sage and Cajun spices and salt you can leave it overnight for marinating
Turn on your oven preheat at 350 Fahrenheit
Put in the chicken on the oven grill
Place a roasting pan underneath so it can catch all the oil and juices
Roast for one hour

Remove chicken from grill and put in on plate for cooling
Save the juices and grease in the bowl and put to the refrigerator
The next day you can peel off the oil layer and put in the garbage and you the juices for as a base for chicken broth

This should last you four meals at least
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Batch cooking: spaghetti sauce

Making pasta can be very quick but making the sauce every time will take a lot of time so working to make a batch of sauce split into several small containers and freeze them for single use

3 pounds of lean ground beef
Two celery stalks
1 pound of mushrooms
Tomato paste two cans
Italian herbs and Bay leaves
A little bit of sugar

I like my sauce chunky so cut everything in quarter inch thick slices the celery and mushrooms and onions
Combined with tomato paste and herbs and meat
Make sure the meet is also affiliated from each other
We can make meatballs following the recipe at the bottom if you like meatballs
Cooking pot for about one hour on medium heat covered so it doesn't splatter out
Put it in the slow cooker's immersed in water
Cook for about 2-3 hour until thick

2 pounds of lean ground beef
Garlic three cloves
One cup of breadcrumbs
One egg
One cup of chopped parsley
Salt pinch

Cut the garlic clothes minced it really
Chopped parsley so you can still see you a little bit of leaves
Diced the onions into small pieces
Panfry the garlic and onions
Combined in a big bowl with me and everything else
May want to add a tiny bit of water
Preheat oven very talked about 400 to 500 firings were only a seal lease meatball
After cooking for about five minutes 5 to 10 minutes In oven throw into didn't meet sauce that you've prepared earlier

You can also precooked macaroni but that's really easy just while for the time on the box and drain

Everyday just cool enough macaroni and put the sauce on and you have a meal
This should be enough sauce for about 10 meals
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Batch cooking: Beef stew


2 pounds beef preferably a really cheap cut like bottom blade roast

Tomato paste
Bay leaf
Italian herbs
Two carrots
One onion
Two celery stalks
Two potatoes
Enough water to submerge
Cube of beef broth

Easiest would be using the slow cooker put water in there so to submerge the meet and then put it and everything else in one shot just close the lid and press on

If you have more time you can brown the beef first
Put in The onions vegetables and some heavy pot and slow cook or under low heat 275 for eight hours

This should last six meals at least
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