{Non-Recipe Post} Travelogue 2013 | 14 Days South Korea Itinerary

6 Jan

Well, hellooo everybody!

It sure has been a long time since I was here. Hope everyone ushered 2014 on a good note :)

Anyway, I do owe some of my readers and Facebook friends — my 14 Days South Korea itinerary ever since I came back in June 2013! Yes, it took me that long to sit down, be disciplined and update the itinerary. Sorry that I took so long… my bad :(

As this was our second time travelling to South Korea, we pretty much knew where we wanted to go. Prior to our two-week long vacation, we did some research on the places of interest. The key word here is GOOGLE.

You need to identify what you intend to see or even food that you want to eat. Because all these play a dominant role in your itinerary. You also need to confirm the place(s) where you will be staying so that you can map out your route(s) for the day.

Here was our itinerary for last year’s travelogue (please click on the link below the picture).

2013-05-31 00.37.00

Travelogue 2013 | 14 Days South Korea Itinerary

Please bear in mind that we veered from our original plan partly because of the bad weather we encountered while we were there.

For the places that I missed out last year, I will surely include them in the upcoming South Korea trip due end February 2014! Yup, I’m heading there again for the 3rd time. So, stay tuned folks ;)

2013-06-02 18.26.08

 

 

 

 

 

As always, I remain…

Devotedly yours,
Liza Hassan

Cheese Snow Cake

1 Oct IMG_0544

I remember the very first time I had the Cheese Snow Cake and I fell in love. Really! Sumpah… I tak bedek, youuuu…

I was confident that it was a vanilla sponge cake sandwiched with a chocolate sponge cake. And then, there was chocolate ganache and chocolate rice in between the cakes. Finally, there was the cream cheese topping with grated cheddar cheese. And that, ladies and gentlemen, was pure foodgasm ;)

Just take a look at the picture below.

IMG_6471 I had bought this from Reen when she had extra pieces and this was flown in from Brunei. Yes, you heard me right! B-R-U-N-E-I worrr… in fact, this reminds me of a similar dessert which I had in Manila years ago. My Filipino friends, am I right?

Ok, I digress.

My mom actually passed me a link to the recipe and I was darn sure that this could possibly be the same one. Decided to whip this up over the weekend and the verdict was OK! GOOD TO GO :)

IMG_0544

Ingredients

  • 6 eggs (discard 2 whites, so it should be 6 egg yolks + 4 egg whites)
  • 100 grams fine sugar
  • 100 grams Hong Kong flour
  • 60 grams cornflour (cornstarch)
  • 50 grams cold water
  • 1 teaspoon baking powder
  • 2 tablespoons Ovalette
  • 75 grams butter (melted)

Cream Cheese Topping (Beat the first two ingredients until smooth and creamy with no lumps. Chill in refrigerator for awhile.)

  • 1 box Philadephia Cream Cheese
  • 1 cup condensed milk
  • 1/2 box Kraft cheddar cheese (finely grated)

Directions

Preheat oven to 150 degrees Celsius.

Mix all of the ingredients except for the melted butter. Beat over medium speed until the batter is smooth and creamy. Then, add the melted butter. Beat until well incorporated.

Pour batter into a lined and greased cake pan. Note: I actually used two cake pans as I did not want to slice the cake into half.

Bake for 45 minutes – 1 hour. Allow the cake to cool on a wired rack. Slice the cake into half.

Spread the cream cheese topping on one surface of the cake. Place the other half on top. Now, spread the cream all over the cake. Garnish with grated cheddar cheese.

IMG_0547Chill the cake for another 1 – 2 hours. Slice and enjoy!

{Non-Recipe Post} Where Do I Shop?

30 Sep

I’ve had friends and even strangers approaching me via Facebook or Instagram on where I buy my tableware, kitchenware and baking ingredients. Thought might as well I list down the places that I normally shop at, in one single post. I do not mind sharing these nuggets of information at all :)

I do have a penchant for Le Creuset and KitchenAid but I will save all those for later when I have my very own kitchen.

Just bear in mind your budget because you do have to pay premium to get good quality products. But I still do shop at IKEA or Tangs once in awhile to get their dessert stands. Cheap and presentable, why not?

Tableware (Drinkware / Dinnerware) | Kitchenware (Kitchen Utensils / Cookware) 

Sia Huat

No. 7, 9 & 11 Temple Street (Chinatown)

Singapore 058559

ToTT Store

896 Dunearn Road #01-01A

Singapore 589472

Laura Ashley

1 Kim Seng Promenade

Singapore 237994

Tatty Marsh

163 Tanglin Road

Tanglin Mall #02-07

Singapore 247933

Baking Ingredients

Phoon Huat & Co Pte Ltd

Blk 432 Clementi Ave 3

#01-292/294

Singapore 120432

Note: I tend to buy mine from this outlet. There are other outlets island-wide and you can refer to their website for more details.

Well, I hope this has been useful to you in one way or another. Happy shopping folks :) As always, I remain…

Devotedly yours,
Liza Hassan

Chwee Kueh

29 Sep IMG_0210

It all started with making the Cheese Puto (Filipino Steamed Rice Cake with Cheese) that got me all crazy about getting the traditional steamer. We used to have one but mom gave it away when we moved to our current house. We have two other smaller stainless steel steamers but they are just not cut out to steam these traditional delicacies.

There are several types of steamed cakes made with rice flour. If you want to learn how to make these traditional delicacies, chwee kueh would be a good start. It does not take long and the ingredients are cheap, so you don’t waste much time or money if you fail.

The only tricky part in making chwee kueh is when you thicken the batter. If the consistency is too thick, the steamed cake will be hard, and mushy if it is too thin. Observe the batter when cooking. Once it is thick enough to coat the sides of the pot thinly, put the pot in a water-bath to stop the cooking.

IMG_0206

Ingredients

  • 150 grams rice flour
  • 12 grams wheat starch
  • 12 grams cornflour
  • ½ teaspoon salt
  • 2 teaspoons oil
  • 300 ml water at room temperature
  • 400 ml boiling water

Chai Poh Topping

  • 150 grams chopped chai poh (salted turnip)
  • 1 tablespoon chopped garlic
  • ¼ teaspoon dark soya sauce
  • 120 ml vegetable oil
  • 2 tablespoons sugar

Directions

To make the batter, thoroughly whisk rice flour, wheat starch, cornflour, salt, oil and 300 ml water at room temperature. Add 400 ml boiling water. Whisk again. Cook over medium-low heat till just thick enough to coat sides of pot thinly, stirring constantly. Place pot in water-bath. Stir till half-cool.

Bring steamer to a boil. Arrange moulds slightly apart on tray. Fill moulds with batter to 3 mm from edge. Cover and bring steamer back to a boil. Steam 20 minutes over rapidly boiling water. Uncover. Cakes should have some water on top. If there is, steam uncovered till water evaporates, 1-2 minutes. Remove cakes from steamer.

Cakes should be mushy just after steaming. Leave to cool down and set. Resteam just before serving if you prefer hot/warm chwee kueh. If batter is overthickened before steaming, cakes may be set or half-set whilst piping hot.

To make topping, rinse chai poh twice. Drain in sieve, squeezing it to remove excess water. Transfer to mixing bowl. Add garlic and dark soya sauce. Mix thoroughly. Heat wok till hot. Place chai poh mixture in wok. Add enough oil to almost cover mixture, about 120 ml. Fry over medium-high heat till garlic is golden brown. Reduce heat to low. Add sugar and stir till dissolved.  

IMG_0210

To serve, unmould chwee kueh and top with fried chai poh, along with some oil. Add sambal on the side if you like your chwee kueh spicy.

Dubu Salad (Korean Tofu Salad)

29 Sep IMG_0201

The family especially love the Korean Cold Tofu whenever we dined at Seoul Garden Hotpot, IMM. But this home made rendition which I chanced upon at my favourite Korean food blog, got me curious and I decided to give this a shot. The most common way that Koreans eat tofu is to boil or pan-fry the tofu and serve with a soy dipping sauce, called yangnyumjang.

In this particular recipe, I simply drizzled the sauce over the boiled tofu and added my favourite butterhead lettuce. You can actually use any type of salad mix, up to your preference.

IMG_0201

Ingredients

  • 1 package soft or silken firm tofu
  • Butterhead lettuce or salad mix, up to your preference

Sauce (Yangnyumjang)

  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 1/2 teaspoon red pepper flakes (gochugaru)
  • 1/2 teaspoon chopped garlic
  • 2 scallions chopped

Directions

Mix all the sauce ingredients in a small bowl. Wash the butterhead lettuce (or salad mix) and drain. In a medium size pot, bring about 4 cups of water to a boil and add the tofu. Cover and boil for 5 minutes over medium heat.

Carefully transfer the tofu to a colander to drain and cool. Cut the tofu into two blocks. Cut each block into about 1/2-inch thick slices. Arrange the butterhead lettuce (or salad mix) and tofu slices on a plate. Drizzle the sauce over the dish when ready to serve.

Dakdoritang (Korean Spicy Chicken Stew)

29 Sep IMG_0200

Nowadays, I like to cook Korean dishes whenever I have the time to do so. I actually have cooked this dish prior to my trip to Seoul, South Korea in May/June 2013. Dakdoritang (닭도리탕) is a chicken dish that’s cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions.

This spicy chicken stew is best served with piping hot rice and kimchi as the side dish. Trust me, this is such an easy recipe because you simply put everything in a pot and wait for it to cook. The result is succulent pieces of chicken packed with spicy and savoury flavours!

IMG_0200

Ingredients
  • 1 whole chicken, cut into small pieces (excess fat removed)
  • 3 – 4 potatoes, cut into big chunks
  • 2 carrots, cut into big chunks
  • 1 large onion, cut into big chunks
  • 4 – 5 plump garlic cloves
  • 2 – 3 thinly sliced ginger pieces
  • 2 scallions, cut into 2-inch lengths
Sauce
  • 2 tablespoons Korean red chili pepper flakes (gochugaru)
  • 1/2 tablespoon sugar
  • 4 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons Korean red chili pepper paste (gochujang)
  • A pinch of pepper
  • 1 tablespoon sesame seed oil
  • 1 teaspoon sesame seeds
Directions
Add 1 1/2 – 2 cups of water to a large pot along with the chicken and the sauce (except the sesame seed oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat.

Spicy Tuna & Tomato Pasta

24 Feb

One of the new resolutions that I have this year is to prepare healthy dishes for myself and the family. I’ve been falling sick far too often and I blame myself for not paying much attention to my body and health. This has got to stop especially when I still want to spend more time and create fun loving moments with my family ❤

This is the one of the new recipes which I have tried and tested. The sister had second helping so that just means, this recipe is good to go! Basically, it’s just diced tomato which I allow to simmer for awhile and then, add spicy tuna and cooked pasta into it.

IngredientsSpicy Tuna & Tomato Pasta 1.jpg

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, chopped
  • 1/2 cup chopped parsley
  • 1 can (14.5 oz) diced tomatoes
  • Salt & pepper, to taste
  • 4 tablespoons butter
  • 1 can spicy tuna
  • 200 grams pasta, of your choice

Directions
In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/4 cup parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente for about 8 – 10 minutes; drain. Add the pasta to the tuna sauce and stir in the remaining parsley; season with salt and pepper.

Spicy Tuna & Tomato Pasta 2.jpg

Spicy Tuna & Tomato Pasta

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