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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.


Crabmeat & Portobello Mushroom Au Gratin

5 Feb

About a weekend ago, I was watching the Food Network Asia channel and one of the chefs was raving about a certain Crabmeat Au Gratin dish that he had. They did show how the dish was made and I thought, why not? All I needed to do was grab some crab meat and start cracking.

Ok, I ain’t gonna buy live crabs and fish out the meat myself. I took the easy way out and bought those frozen crab meat from NTUC. Each packet is about 250 grams. Grabbed some other fresh products and I was ready to cook this, with a little help from Chef Emeril Lagasse 🙂

This dish was very creamy because I was not accustomed to having zilch potatoes in au gratin. But if you wish to add potatoes or even prawns/oysters, I don’t see any reason why not. Now, go bake yourself some sinfully yummy au gratin 😉

Crabmeat & Portobello Mushroom Au GratinIngredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups whole milk
  • 1/2 cup mixture of Mozzarella / Parmesan / Cheddar cheese
  • 500 grams crab meat
  • 200 grams sliced portobello mushrooms
  • Salt & white pepper, to taste
  • Ground nutmeg

Preheat oven to 200 degrees Celsius.

In a saute pan over high heat, melt butter. Stir in flour and cook, stirring constantly for one minute. Then whisk in milk, a little at a time. Season with salt and white pepper. Add a few dashes of ground nutmeg. Bring liquid to boil and then reduce heat to medium-low. Add the mushrooms and crab meat and allow the liquid to simmer for four to six minutes. Remove from heat and stir in 1/4 cup of the cheese.

Lightly grease the ovenproof dish. Spoon mixture into the dish and sprinkle the top with remaining cheese. Place in oven and bake for about 10 minutes or until bubbly. Remove from oven and serve warm.

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.

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.


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.

The Ultimate Ham and Cheese Sandwich

24 Feb

This is by far, one of my fave breakfast items, that you can just whip up before going to work. And if you happen to have a Happycall DoublePan, all the more you should prepare this breakfast as it will take a lesser time to get The Ultimate Ham and Cheese Sandwiches ready 🙂


  • 2 tablespoons butter + 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • A dash of nutmeg
  • Salt and ground black pepper, to taste
  • 8 slices white bread
  • 12 to 16 slices turkey/chicken ham
  • 4 slices cheddar cheese
  • 2 eggs


Place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and Dijon mustard into the butter-flour mixture. Season it with nutmeg, salt and ground black pepper. Cook until it thickens up.

Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some turkey/chicken ham, a slice of cheese, another smear of sauce and top each sandwich with the remaining bread slices.

Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. Whisk the eggs in a bowl. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3 – 4 minutes per side.

Broccoli and Mushroom Quiche

24 Feb

A few weeks ago, I chanced upon a fellow Twitter friend’s picture of the Broccoli and Mushroom Quiche that she had baked for her family. And boy, did it look scrumptious to me!

And of course, I had to request the recipe from her 😉

I thought it was going to be difficult because I’m not exactly the most patient person on Earth when it comes to kneading the dough. Alhamdullillah! I persevered and the outcome was definitely satisfying.

Here’s the recipe for you folks who love your broccoli!

Ingredients (Dough)

  • 280 gm plain flour, sifted
  • 140 gm unsalted butter
  • 2 1/2 tablespoon water combined with a little salt
  • 10-inch pie dish; wax / parchment paper / aluminium foil, beans


Rub flour with butter to resemble breadcrumbs. Add salt water and knead to form dough. Put in a plastic wrap and refrigerate for 2 hours. After 2 hours, roll dough to fit into your pie dish. Lightly press the dough to smoothen and prick the dough base with a fork. Place parchment paper on top of the dough and fill with beans to blind bake for 15 – 20 minutes at 170 degrees Celsius.

Ingredients (Filling)

  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 6 – 8 pieces fresh shitake mushroom, thinly sliced
  • 1 cup broccoli (florets only)
  • 1 teaspoon mixed herbs
  • A dash of ground nutmeg
  • 2 tablespoons chopped coriander leaves
  • 1/2 cup whipping cream
  • 1/2 cup low fat milk
  • 2 eggs
  • 150 gm grated cheddar cheese
  • Salt and ground black pepper, to taste


Heat olive oil and saute the onion, mushroom, broccoli and mixed herbs till brown. Season it with salt and ground black pepper.

In another bowl, beat the eggs with milk, whip cream, nutmeg, coriander leaves and a pinch of salt. Add the grated cheddar cheese into the bowl, mix it and set it aside.

Place the sauteed ingredients unto the baked dough and pour the mixture all over the sauteed ingredients. Sprinkle additional grated cheddar cheese on top and bake for 20 – 25 miutes at 180 degrees Celsius till it turns golden and crisp.