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Saturday, April 20, 2013

KimchiJeon 김치전


Kimchijeon or kimchi jeon (also known as Kimchi buchimgae [김치부침개]) (Korean pronunciation: [kimtɕʰi dʑʌn]) is a variety of jeon, or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added.  Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. The dish is good for using up ripened kimchi. Kimchijeon is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget. It is usually served as an appetizer, snack or banchan (side dish). When preparing kimchijeon, brine from kimchi is often added, especially that of baechu kimchi, made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. (Wikipedia)


KimchiJeon (Kimchi Pancake)
Source: Maangchi

Ingredients:
1 cup of chopped kimchi
3 tbs of kimchi juice
 2 tbs chopped onion
 ½ ts salt,
½ ts sugar
 ½ cup flour (all purpose flour)
¼ cup of water 

Direction:
1. In a bowl, mix all the ingredients together, and mix it well with spoon.
2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
5. Turn it over with a spatula or flip it.
6. Lower the heat to medium and cook for another 1½ minutes.
7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Selamat mencoba moms :)




Doenjang Jjigae 두부 된장 찌개


Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang (Korean soybean paste) and available ingredients such as vegetables, mushrooms, seafood, or dubu (tofu). It is regarded as one of the representative dishes of food in Korea along with Kimchi jjigae. (Wikipedia)

Korean Tofu stew, or “doenjang chigae,” is made with vegetables, tofu, and bean paste. It’s Koreans’ everyday house food. They eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, they eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. (Maangchi)

Kalau dari selera lidah Indonesia ku Doenjang ini mirip sekali dengan tauco. Alhamdulillah suami suka. Begitu ngicip, dia langsung bilang, "ini dimasak tauco ya bunda?" hehheeee,,, dia suka banget kandungan tahu yag lembut didalam jjigae ini, hehheeee


Doenjang Jjigae
Source: Maangchi

Ingredients:
1 medium size potato (about 1 cup worth), peeled and  cut into ½ inch cubes
1 cup worth of zucchini or squash, cut into ½ inch cubes
1 cup worth  onion, cut into ½ inch cubes
5 cloves of garlic, minced
1 green chili pepper, chopped
7 dried anchovies, removed the heads and intestines and chopped
1 stalk of green onion, chopped
150 grams of tofu, cut into ½ inch cubes
5  tbs of soy bean paste (doen jang)
4 large shrimp, peeled, deveined, and chopped

Direction:
1. Prepare an earthenware pot
2. Add  potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.
3. Add 2 ½ cup water.
*tip: Don’t put too much water, just enough to cover everything
4. When it starts boiling after 10-15 minutes, add 5 tbs (1/4 cup plus 1 tbs) of bean paste, stir the stew, and keep cooking for another 15-20 minutes.
5. Add tofu and cook another 5 minutes
Tip: Occasionally stir the boiling stew with a spoon.
6. Add green onion and serve with a bowl of rice and other side dishes.
*tip: to check whether or not the ingredients are cooked, taste the potato.

Selamat mencoba moms :)



Chocolate Chiffon Cake


Akhirnya,,,, bikin juga deh ini chiffon coklat hehheeee. Sepertinya setelah bikin yang satu ini, tuntas juga rasa penasaran mencoba berbagai varian chiffon. Masih banyak sih yang belum dicobain, tapi sepertinya cukup dulu hehheee, mulai bosen ngemil kue chiffon :). Ntar kalo kangen lagi,, kita lanjutkan deh eksperimen bersama aneka chiffon nya yaaa,,

Bikin chiffon kali ini udah sore, walhasil baru dikeluarin dari loyang ya malem deh. Dan diphoto seadanya tanpa pencahayaan khusus, property khusus juga ga pake difuser. Pokoknya diphoto blas dimeja ruang tamu, wessss gitu aja hehheee,,


Chocolate Chiffon Cake
Source: Endhy Priyono

Bahan I
8 buah kuning telur
200 ml susu UHT coklat
75 ml minyak goreng
1 sdt vanilla ekstrak
150 gr tepung terigu (ayak)
50 gr coklat bubuk (ayak), pilih yang kualitasnya bagus
1/2 sdt bumbu spekoek (optional)
1/2 sdt baking powder
1 sdt garam

Bahan II
8 buah putih telur
175 gula pasir

Taburan: Almond slice atau gula halus

Cara membuat:
1. Aduk kuning telur, susu, garam dan vanilla hingga rata. Kemudian tambahkan terigu dan coklat bubuk hingga rata. Kemudian tambahkan minyak hingga rata. (Bisa menggunakan whisker saja).
2. Kocok bahan II hingga soft peak, lalu campurkan ke bahan I secara bertahap dan aduk pelan hingga rata.
3. Cetak dalam loyang chiffon tanpa olesan apapun. Panggang 160 degC selama 35 menit, lalau taburi dengan almond slice, kemudian panggang lagi selama 75 menit.
4. Setelah matang, keluarkan dari oven, lalu balikkan hingga dingin, baru keluarkan dari loyang.

Selamat mencoba moms :)

Bibimbap 비빔밥


Bibimbap (비빔밥, Korean pronunciation: pibimp͈ap̚) is a signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥 (bubuimbap). Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at an ancestral rite (jesa) in a bowl before partaking in it.
In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat. Since the late 20th century, bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea. (Wikipedia)


Bibimbap ini aku praktekkin beberapa minggu yang lalu. Akhirnya, setelah sekian lama maju mundur untuk praktek resep Korea yang satu ini. Maklum bahannya banyak banget jenis sayurannya, dapet yang satu, yang lain keburu udah dimasak duluan, dan ada juga yang ga bisa aku temui di sini, jadi di skip aja ya :)

Awalnya, aku ga yakin deh rasanya bakal seperti apa. Ngeliatnya dengan begitu banyak jenis sayuran (padahal belum lengkap sesuai resep tuh) jadi ga bisa ngebayangin bakal seperti apa rasanya. Tapi setelah dicampur aduk, ternyata enak banget loh. Penampakannya setelah diaduk justru ga semenarik masih tersusun rapi seperti di atas (lupa jepret yang udah diaduknya), tapi rasanya enak dan menarik. Apalagi rasa dagingnya, aku suka banget :). Aku rekomendasiin deh buat moms bikin masakan yang satu ini.

Bibimbap 비빔밥
Source: Aeri's Kitchen

Main Ingredients
¼ Cup MooSaengChae (Radish-sidedish) (aku ga pake)
¼ Cup Kimchi
2 Handfulls Bean Sprouts (KongNaMul)
⅓ Onion
⅓ Carrot
⅓ Zucchini
⅓ Cucumber
2-3 Leaves Lettuce
½ Green Onion
1 Egg
1 Dried Seaweed
2 Bowls Cooked Rice

Meat Ingredients
¼ Cup Ground Beef
½ tsp Soy Sauce
½ tsp Sugar
½ tsp Cooking Wine
½ tsp Sesame Oil
1 Clove Minced Garlic
1 Pinch Salt & Black Pepper

Gosari Ingredients (aku ga pake)
1 Handfull Dried Fernbrake (GoSaRi)
¼ Onion
2 tsp Soy Sauce
1 tsp Sesame Oil
½ Tbsp Olive Oil
½ tsp Minced Garlic
Sauce Ingredients
3 Tbsp Red Pepper Paste
¼ tsp Soy Sauce
1 tsp Brown Rice Vinegar or Apple Vinegar
1 tsp Sugar
¾ tsp Sesame Seeds
1 tsp Sesame Oil
½ tsp Minced Garlic

Directions
1. In a bowl, mix ¼ cup of ground beef, ½ tsp of soy sauce, ½ tsp of sugar, ½ tsp of cooking wine, ½ tsp of sesame oil, 1 clove minced garlic, 1 pinch of salt, and 1 pinch black pepper all together. Set it aside while you are preparing the other ingredients.
2. Add the boiled bean sprouts, ½ tsp of sesame oil, and 1 pinch of salt. Mix well.
3. Gosari: If you buy dried gosari, soak one handful of gosari in water over night. If the gosari is still not soft, then boil it in water until it becomes soft, before you fry it. Cut it into 3 inch pieces. In a pan, add the gosari, ¼ of sliced onion, 2 tsp of soy sauce, 1 tsp of sesame oil, ½ tbsp of olive oil, and ½ tsp of minced garlic.
Fry for 10 minutes.
4. Julienne ⅓ of a carrot and ⅓ of a zucchini to the same size. Slice ⅓ of an onion thinly. Cut ½ of a green onion thinly. Fry the green onion with a little bit of salt for 5 seconds.
5. In the same way, fry the onion with a pinch of salt for 20 seconds.
6. Fry the zucchini for 1 minute with some salt.
7. Fry the carrot for 30 second with some salt.
8. Fry the marinated beef until the beef is completely cooked.
9. Fry one flat egg with a pinch of salt. Slice it thinly.
10. Cut ¼ cup of kimchi into small pieces. Fry with a little bit of oil for 2 minutes. You can add a little bit of sugar if you want.
11. Cut 1 sheet of dried seaweed with scissors.
12. Cut 2-3 leaves of lettuce thinly.
13. Julienne ⅓ of a cucumber thinly.
14. To make the sauce, mix 3 tbsp of red pepper paste, ¼ tsp of soy sauce, 1 tsp of vinegar, 1 tsp of sugar, 1 tsp of sesame oil, ¾ tsp of sesame seeds, and ½ tsp of minced garlic.
15. In a large bowl, (you can use your mixing bowl) place 1 cup of cooked rice, all of the vegetables, kimchi, egg, and dried seaweed. Put the beef in the center. Then, pour 2-3 spoons of sauce on top of the beef. You can adjust the amount of the sauce, depending on your taste. If you like spicy foods and want a lot of spicy sauce for your bibimbap, double the sauce recipe.
16. Mix all of the ingredients and eat. Enjoy! :)



Selamat mencoba moms :)