How to Make Kim Chi Fried Rice

Ingredients:

2 Cups Cooked Rice (leftover rice from the previous day is better than fresh rice) 

8 Shiitake Mushrooms

1 Can of SPAM (or Luncheon Meat)

1 Tbsp Olive Oil

2 Cups of Kim Chi

3 Green Onions

3 Eggs

1 Onion

1 Tbsp of soya sauce 

 Cooking Instructions:

1. Fry the onions first.

2. Add the SPAM and continue frying. 

3. Add the mushrooms and continue frying. 

3. Take the mushroom, spam, onion mix out and set aside. 

4. Beat the three eggs and and fry them separately. 

5. Remove the eggs from the pan and set aside

6. Fry the cooked rice until reheated.

7. Add the mushrooms, onions, spam, and eggs and fry together. 

8. Dice the kim chi and add it to the mix. 

9. Add the soya sauce mix. 

10. Enjoy

The Secret to Steamed Fish

 
The best way to cook fresh fish is steaming. Steamed fish is healthy and retains the beautiful flavours of fresh fish. If the fish is not fresh it will have a fishy taste. This is only to be used for fresh fish.

Ingredients:

1 fish
1 small piece of ginger
1 stalk of green onion
3 tbs of soya sauce
1 tbs of sesame oil
8 tbs of vegetable oil

Cooking Instructions:

1) To ensure even cooking, cut a slit down the middle so the heat can enter the thickest part of the fish.

 2) Slice up green onion and put it aside. This will be used after it is cooked.

 3) Place thinly sliced ginger in and on the fish.

 4) When the water is boiling, place the fish on a plate and steam for 10 min.

 5) In a small pot heat up some oil. Then pour the hot oil over the fish and the green onion. Add soya sauce and a bit of sesame oil.

Green Tea Chocolate Pancakes: Make breakfast the most important meal of the day!

Pancakes are perfect for breakfast, brunch, or just plain old dessert. Spice up a favourite pancake recipe by adding green tea and chocolate chips into the mix.

Ingredients:

1 tablespoon of mat cha green tea powder
1 cup instant pancake mix
1/2 cup water
1 stick of butter (for a vegetarian option use margarine)
1/4 cup of chocolate chips

Cooking Instructions:

1. Purchase "Mat Cha" green tea at any Asian supermarket. Do not purchase Zen cha because it will not work.

2. Simply combine mat cha green tea and instant pancake mix together.

3. Add water until the mix is like a thick paste. Too much water and it will not rise. I recommend adding water until it looks like a thin pudding.

4. Spoon out the pancake mix on a nonstick pan on medium heat. Make sure you grease the pan with butter before spooning the mix.

5. Add some chocolate chips. Do not add them into the mix and then pour because it will be uneven.

6. Fry until golden brown, plate, and serve.

When you want curry in a hurry, try Veal Brisket Curry

Veal Brisket Curry is easy to make and tastes amazing. If you think the brisket is good, just try the potatoes!

Ingredients:

1 onion
1 table spoon soya sauce
1 tea spoon sesame oil
1 cup red wine
salt
pepper
Club House Tex Mex Mix
2 Lbs veal brisket
5 potatoes
1 can coconut milk
1 pack of instant curry seasoning
4 table spoons of olive oil
4 cloves garlic (optional)

Cooking Instructions:

1. Slice off any large chunks of fat and cut into small cubes.

2. After it is cut, mix in some olive oil, sesame oil, soya sauce, wine, tex mex seasoning, salt and pepper.If you wish to add garlic this is the stage to do it.

3. Let the marinated meat sit in the fridge over night to soak in all the goodness. If you have no time let it sit for one hour before you start cooking with it.

4. When you are ready to cook. Dice up an onion and fry it on medium heat with olive oil.

5. Add the veal to the mix and brown it.

6. While you are browning the meat, cut up the potatoes into manageable pieces.

7. Add the potatoes into the pan and stir.

8. Add the instant curry seasoning. This is what makes this dish easy and yummy.

9. Once you have mixed in all the ingredients add the coconut milk. Stir it around to ensure the curry seasoning is mixed well. Then cover with a lid and let it cook on medium low heat for an hour.

10. After an hour the potatoes should be nice and soft. The brisket should be tender. If not, continue cooking it until it has reached your desired tenderness. Then plate and enjoy!

Samgyetang: Korean Ginseng Chicken Soup

 

You can purchase an instant Samgyetang pack at a Korean supermarket with all the herbs assembled. 

Remove the skin so there is less fat in the soup.

Take the chicken out and cut into quarters and serve on a plate.

Skim the top with a ladle to remove excess fat and grease.

Sam gye tang is Korean for Ginseng Chicken Soup. Sam means Ginseng. Gye means chicken and Tang means soup. In Chinese the soup is called Yun Sum Gai Tong. In Chinese culture, chicken ginseng soup is similar however the chicken is never stuffed. Both the Chinese and Korean believe ginseng has healing properties and both cultures consume this soup to prevent sickness. According to Paul Ng, a master of Traditional Chinese Medicine, ginseng is never consumed when one is sick because it is believed that the sickness will be trapped inside the person. So remember, when consuming this soup just know that it is a type of medicine.

Ingredients:

1 free range chicken
6 garlic cloves
1 cup sticky rice
1 young ginseng root
1/2 cup of dried ginseng
1/2 cup dried red dates

Cooking Instructions:

1. Wash, and remove the skin from your free range chicken. Using a normal young hen will result it tonnes of fat.
2. stuff the chicken with the garlic, sticky rice, ginseng root, dried ginseng, and dates.
3. Place the stuffed chicken in a pot with 2L of water and place on high heat.
4. When the pot begins to boil turn the heat down to medium for 1 hour.
5. After the 1 hour mark, take the chicken out and serve on a plate with soya sauce to dip.
6. Skim the top of the soup to remove excess fat and serve hot.

Fried Egg Tofu: An Easy and Delicious Appetizer

Egg Tofu can be purchased at any Asian supermarket. I always use this brand but others are just as good.

Slice the egg tofu into slices about 1cm thick. 

Add 3 table spoons of olive oil into a pan at medium high heat

When the oil is hot add the tofu. To check if the oil is hot place a chopstick or wooden spoon in the oil to see if it bubbles. If it bubbles it is ready. 

Place each slice into the pan and let it sit for a few min until it browns. 

Once they are golden brown flip them over to brown the other side. 

When you are done place it in a plate and drizzle some sesame oil and light soya sauce for taste.

Ingredients:

2 tubes of Egg Tofu
3 table spoons of olive oil
1 tea spoon of sesame oil
1 tea spoon of light soya sauce

How to Cook Perfect Shanghi Bok Choy Every Time

 Wash the bok choy very well by letting it sit in the sink in water for 5 - 10 min.

 

Crush 3 cloves of garlic 

 

 Cut the ends of the bok choy off

 Fry the crushed garlic in a pan with some olive oil.

 Place the wet bok choy into the hot pan. Add 3 tbs of water. This will help the veggies steam in the pan. Add a pinch of salt and pepper if you desire.

 Cover with a lid to steam the veggies. 

Place the bok choy into a container. 

To add more flavour add a sprinkle of soya sauce and sesame oil and mix. 

Ingredients:

2 pounds of Shanghi Bok Choy (Can substitute normal Bok Choy)
1 tea spoon of soya sauce
1 tea spoon sesame oil
1 table spoon of olive oil
3 cloves of garlic
3 table spoons of water

Steamed Short Ribs and Shanghi Bak Choy

Go to any butcher and ask them to cut the short ribs for you

Wine is not necessary but it will make it taste better and ensure the meat is not tough

If you do not let the veggies soak long enough it will be full of sand

Cut the ends off

Get an all purpose steamer. It is amazing!

This easy to make meal requires 20 min of cooking and 1 hour prep. You will need the following:

1 Steamer
4 pieces of short ribs (Ask the butcher to cut it for you)
5 cloves of garlic
1 pound of shanghi bok choy
5 tbs of olive oil
1 tbs of soya sauce
1 tbs of black bean sauce
pinch of salt
pinch of surgar
1 cup of white wine
1 onion

Begin by marinating the meat over night. Combine 3 cloves of garlic, sliced onion, soya sauce, black bean sauce, olive oil, salt, wine and sugar with the short ribs and let it sit over night in the fridge.

When you take the ribs out of the fridge, let it stand in room temperature for half an hour before cooking. Simply place it inside the steamer and steam for 20 min.

While the ribs are steaming, wash the bok choy in the sink. Cut the ends off and let it sit in the sink for 5 min. This will get all the sand out. Once they are washed, crush some garlic, and throw the garlic and bok choy in the steamer when there are 5 min.

At the 20 min mark, your meal should be done.

Enjoy