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Dubu Salad (Korean Tofu Salad)

29 Sep

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.



  • 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


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.


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

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

Kimchi Jeon (Kimchi Pancake)

9 Nov

On a cold rainy day, I like to make kimchi jeon (kimchi pancake) for a snack. Since I still had a container of kimchi that I made previously, I decided to whip this up for the family. I have since made three batches and experimented with the ingredients.

It’s up to you really if you wish to add chilli padi or seafood into the batter. I added thinly sliced Korean fishcake and crabmeat sticks and these two really packed in a lot of flavour into the kimchi jeon 😉


  • 1 1/4 cup Korean pancake mix (or 1 1/4 cup flour)
  • 1 egg
  • 1 cup water (1/4 cup more if not using juice from kimchi)
  • 1 cup thinly sliced kimchi
  • 1/4 cup juice from the kimchi (if available)
  • 1 tablespoon red pepper paste (gochujang)
  • 1 Korean fishcake, thinly sliced
  • 3 – 4 crabmeat sticks, thinly sliced
  • 3 – 5 scallions, cut into 2-inch lengths
  • 1 small onion, thinly sliced
  • 1/4 teaspoon sesame seed oil
  • Sugar & salt, to taste


Prepare batter by mixing the first four ingredients. Add the remaining ingredients and mix well.

Heat oil in a non-stick pan over medium low heat. Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is light golden brown (about 3 – 4 minutes).

Turn it over, adding more oil, press it down with a spatula, and cook for another 3 – 4 minutes until the other side is light golden brown. Repeat the process until there is no remaining mixture. Serve hot with chilli sauce, if desired.

Molten Chocolate Babycakes

9 Nov

I bet some of you readers love the Domino’s Chocolate Lava Cake. I sure did when I first ate it and would always order one each time we had Domino’s for dinner. Sometimes I do crave for something warm and chocolatey when the mood arises. But I can’t call Domino’s just for their Chocolate Lava Cake, right? Hehe 😀

And to my delightful surprise, I remembered I had downloaded Nigella Quick Collection application on my iPhone. I recalled seeing something similar and guess what? Lo and behold, there was indeed her recipe for these scrumptious Molten Chocolate Babycakes. Since I had all of the ingredients in my fridge/freezer, I decided to whip these up on one of the weeknights.


  • 50 grams salted butter (plus more for greasing)
  • 350 grams dark chocolate
  • 150 grams caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla essence
  • 50 grams plain flour


Preheat the oven to 200 degrees Celsius. Lay three of the moulds on a sheet of doubled baking parchment. Draw around them and cut out the discs as marked. Press them all into the base of the tins.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar. Gradually beat in the eggs and vanilla essence. Now add the flour and when all is smoothly combined, scrape in the cooled chocolate, blending it to a smooth batter.

Divide the batter between six moulds (or more) and place in the oven.

Cook for 10 – 12 minutes and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.

Serve these with whipped double cream, creme fraiche, creme anglaise, ice cream or strawberries.  We had ours with powdered sugar… Yummy 😉

Garlic Toast

9 Oct

This is by far, the easiest and tastiest Garlic Toast that I have ever made! Scrap those frozen ones at the grocery store. Now you can make this in the convenience of your own home.

I made plenty of these during the festive season and it was always the first to be replenished, hot from the oven. Guests have also requested for the recipe when they had the Garlic Toast at an aunt’s place. Alas, I have finally decided to post the recipe in this culinary adventure of mine 🙂

I would normally serve this during breakfast, accompanied with baked beans, grilled chicken franks and fluffy scrambled eggs. Or you can simply have this with a bowl of hot mushroom soup. YUMMY!


  • 1 loaf of white bread slices or baguette (up to your preference)
  • 125 gram salted butter, softened
  • 3 garlic cloves, chopped finely
  • 1 tablespoon freshly chopped parsley


Preheat oven to 180 degrees Celsius.

Mix the butter, garlic and parsley together in a small bowl. Spread butter mixture over the white bread slices. Place on a baking pan and heat in the oven for 8 – 10 minutes.

Remove from oven, let cool a minute. Remove from pan and cut into two triangle slices. Serve immediately.


Make 1-inch thick slices into the baguette, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Heat for 8 – 10 minutes in the oven.


Tteokbokki (Spicy Stir-fried Rice Cakes)

27 May

I love this Korean street food the most! And I had the pleasure of having it on my recent Korea trip 😉

I prefer the spicy kind and you will find this almost everywhere on the streets of Korea. You can also include other ingredients such as ramen, boiled eggs and even seafood. These spicy, slightly sweet and chewy rice cakes are simply addictive! I have since made this twice, prior to my very first authentic Tteokbokki. And I can foresee this becoming a hot favourite with the family members.

Here’s a quick and easy recipe for you folks. Enjoy!


  • 1/2 kilogram tteokbokki tteok (about 3-inch long rice cake pieces)
  • 1 packet of fish cake
  • 100 grams cabbage
  • 1 – 2 scallions
  • 3 cups anchovy broth
  • 3 tablespoons Korean red chili pepper paste (gochujang)
  • 1 – 3 teaspoons Korean red chili pepper flakes (gochugaru)
  • 1 tablespoon light soya sauce
  • 2 tablespoons sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds


Cut the fish cake, cabbage and scallions into about 2-inch long pieces.

Add the anchovy broth to a large pan. Stir in the sauce ingredients except the sesame oil and sesame seeds. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang)

Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.

Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 – 6 minutes. Taste the sauce, and adjust the seasoning if needed. Add the sesame oil and sesame seeds right before turning the heat off. Serve immediately. 

Tteokbokki doesn’t reheat well in the microwave. Reheat any leftovers, along with a little bit of broth or water, in a small pan over low heat.

Kacang Pool

24 Feb

I used to mistake Sabsuka for Kacang Pool… hahaha 😀 That just shows how much I know my own traditional Malay dishes! Very bad, righttt?

Anyway, I didn’t want to give up on finding a reliable recipe. Lo and behold, I managed to get my hands on a relatively easy recipe and I got my parents to be the food tasters before I served it for lunch. Hehe 🙂

As requested by a fellow Twitter mummy-to-be, I hope you’ll like my rendition as much as I had fun cooking it.


  • 1 can kidney beans (don’t discard the liquid)
  • 150 gm minced beef
  • 1 big onion*
  • 3 garlic cloves*
  • 1/2 inch ginger*
  • 1 tablespoon chilli paste
  • 2 tablespoons curry powder
  • 1/4 cup tamarind juice
  • Salt, to taste
  • 1 onion, diced
  • 1 tomato, diced
  • 2 green chillies, diced
  • 2 – 3 limes, sliced into half
  • Eggs

*Blend these three ingredients with one cup of water


Blend the kidney beans with the liquid and a cup of water. Set that aside.

Heat up some oil and stir fry the blended ingredients until fragrant. Add the chili paste and stir fry it until fragrant. Add in the curry powder and stir for a minute. Add the minced beef and stir until it is cooked. Add the tamarind juice, blended kidney beans and salt to taste.

Mix everything well and let it cook for another 5 minutes.

Serve with toasted French loaf slices and top it off with a fried egg, onion, tomato, green chillies and half a lime.