Cook with Tefal ClipsoMinut Duo

A collaboration with Tefal Singapore!

Cooking made simpler and healthier with Tefal's latest kitchen innovation, designed and made in France. Tefal ClipsoMinut Duo is the first ever 2-in-1 pressure cooker and stewpot. Retail price at S$309.00 (comes with recipe book). Avaliable at Best Denki, Courts, Gain City, Harvey Norman, OG, Takashimaya, Tangs and Lazada.

Here's some of the key features of #TefalClipsoMinutDuo:

* Cooks up to 2 times faster

* Comes with steamer basket, can steam and stew at the same time

* Non stick surface is ideal for stir frying and slow cooking

* Titanium Extra Coating makes it easy to clean

* One handed opening that allows you to open and close the pressure cooker breezily

* Controlled steam option controls excess steam pressure

* Stainless steel lid

* Light weight, 5L pot perfect for a family of 3-5 persons

* Suitable for induction

You don't need lots of talent and lessons to be a great home cook. All you need are smart, thoughtful tools and a little practice. 

Pajeon - Korean Style Pancake

Pajeon is one of my family must order dish whenever we dined at Korean restaurant. They love it so I attempted making it. After checking out few sites for recipes and methods, I came out with my version! My aunt gave thumb up. Recently she even commented mine is nicer than the one at Bigmama! lol!       

My version of Pajeon - light and crispy throughout! 

Korean Spicy Chicken Stew

This chicken stew recipe got my attention when I saw it over at "Cherry Potato" and I bookmarked it. I tried it out last weekend and love it. Definitely a keeper and I am going to cook it again. 

The sauce was a bit spicy and very rich tasting! This goes so well with a bowl of steaming hot calrose rice. 

Weekend Cooking V - Bibimbap

Bibimbap is a very well known Korean dish that practically every Koreans love! It's a kind of mixed vegetables and meat rice. Each type of vegetables are cooked separately, place together with warm rice and mix with the Korean chilli paste and sesame oil to serve. Simple and delicious!

I bought some instant bibimbap sauce from my recent Korea trip so decided to try it out at home. This is my version of bibimbap, which include pork, spinach, radish, garlic sprout, mushroom, carrot and egg. You can use any vegetables of your preference like cucumber, zucchini and bean sprout are commonly used too.

Weekend Cooking IV - Bulgogi Rice Roll (Kimbap)

Make some yummy kimbap for dinner. Instead of using spam and crabstick, I used bulgogi pork. I prefer this version than my usual one.

Weekend Cooking III - Chuncheon Dakgalbi

As I mentioned earlier in my Korea travelogue that I fall in love with Dakgalbi. I tried cooking it at home. Google around for recipes and found one that looks quite similar to what I had in Korea. Here's my version of Chuncheon Dakgalbi!

Quite easy to prepare, just need to season the chicken and cut up the vegetables. Stir fry at the dinner table like having steamboat. This suppose to cook over a large cast iron pan but I do not have one so I used the electric hot pot. It turn out quite well, almost 70% similar to the one I had in Korea... not too bad la afterall...lol! 

Easter April 2011 $20 Budget Meal - Simple Korean fare at home!

Korean food is one of my favourite cuisine and I love to cook it at home. My family and friends love it too whenever I cooked for them. This is another menu I like to share and will be submitting it to [Easter April 2011 $20 Budget Meal] hosted by Ellena of Cuisine Paradise too. Enjoy...

S$20 Budget Meal Summary (Serve 4) - Total cost S$16.65

S$20 Budget Meal S$16.65 - Cost breakdown

Spicy Bulgogi Pork - S$8.30

Korean Style Mussel, Pork & Egg Bean Paste Soup - S$6.35

Shanghai Green with Shitake Mushroom - S$2.00

Spicy Korean Rice Cakes - Ddukppoki

26 Nov 2010

Ddukppoki - Spicy Korean Rice Cakes. A very popular street food in Korea and now is commonly seen in Singapore too. Nowadays you can easily get the ingredients to cook this dish likes the Korean rice cakes & the chilli paste from NTUC, need not go all the way to Korean grocery shop. I find homecooked rice cakes fared so much better than those I tried before in restaurant and kiosk/stall. Believe me give it a try, you will know what I mean and maybe like me get hook to it.

I came across many Ddukppoki recipes and this one from Beyond Kimchee appeal to me the most. Her recipe uses stock and give a very clear step by step instruction. Very impressive! I tweeted the recipe a bit to whatever ingredients I had. Hop over to her blog for the original recipe if you are interested.

Original recipe adapted from Beyond Kimchee:
Ingredients:
4.5cups Stock (Chicken/Ikan bilis)
600g Rice cakes (1 pkt)
4tbsp Korean red chili paste (gochujang)
1/2tbsp Korean chilli powder
2-3tbsp Brown sugar
2nos Brutwurst/hotdogs
1/2 Cabbage diced
1 Leek (sliced)
1 Garlic (chopped)
1tbsp Ketchup
1tsp Sesame seeds roasted
Pepper & sesame oil




Method:
1. Blanch rice cake in the boiling water for 30 sec to get rid of the excess oil & drain. Pan fried the sliced sauages, set aside.

2. Pour the stock to a non stick pan and add the chili paste, chilli powder and sugar. Mix well. Add rice cakes and cabbage. Boil over medium heat, reduce heat to medium-low, simmer uncovered until the cabbage gets soften and the sauce gets thicken.

3. Add the leek and garlic. Continue to simmer for another 10 minutes until the sauce gets well thickened to your liking. Add in the cooked sausages. Stir well.

4. Add ketchup and stir well. Sprinkle some pepper, sesame oil and sesame seeds. Serve hot.

Very spicy, flavourful, tasty & chewy! So nice! Yum yum yum...!!!

Korean BBQ Pork (Kalbi)

Korean BBQ at home! Sound complicated but it's quite easy after all except for the oil & smoke it caused. I did not BBQ it at the dinner table, it was pan-fried over a grill pan in the kitchen. I tried it once doing it on the dining room, wow it's really oily & smokey. So is better to cook it in the kitchen & serve.

This was how I prepared the korean BBQ pork by using the ready marinade sauce I got it from Sol Mart at Square 2. It's easy, yummy and economical too. To have this at Korean restaurant is rather expensive. And it's taste as good as those serve in the restaurants. Instead of beef short ribs, I used pork collar meat. Collar meat is good for BBQ, the meat is juicy and tender.

Ingredients (Serve 4):

600g Pork collar/Beef (from Mmmm Sq 2 at S$9.90/kg)

140g Kalbi marinade (from Solmart at S$4.60/240g bottle)

1 no Yellow onion (sliced)

Lettuce

1-2 tbsp Ssamjang bean paste (for dipping)

Method:

1. Marinate the meat, sliced onion with the kalbi marinade for at least 4 hours or overnight in the fridge.

2. Grill it over the pan till cooked & cut into bitesize.

3. Serve with rice or eat it with lettuce wrap.

This is how we eat our BBQ:

1. Pick up the meat.

2. Put the meat onto a lettuce wrap.

3. Put a dab of ssamjang onto the wrap. (or if you like a slice of fresh garlic)

4. Wrap it up, stick it into your mouth. This is really heavenly.
5. To complete, wash it down with a spoonful of kimchi soup and rice. Wow, it's beyond words to describe the satisfaction to the palate...

Kimchi Soup

Sunday - 8th Feb 2009
My Sunday lunch - Kimchi Soup. I have a sudden craving for something hot, spicy & soupy so make kimchi Soup for lunch. My fridge will always stock up some kimchi. I don't like to eat it on it's own but love to use it in soup & stir fry. Serve it with hot steamed calrose rice, simply delicious...


My version of kimchi soup:
Ingredients (Serve 2-3):
100g Kimchi
100g Any type of preferred meat (pork, beef, fish, bacon, sausages etcs)
1/2stalk Leek (sliced)
1stalk Spring Onion
1no Red chilli (sliced)
2clove Garlic (chopped)
450ml Stock
1-2tbsp Hot pepper bean paste
Korea chilli powder - optional
Bean vermicelli & Tofu - own preference

Methods:
1. Heat oil to stir fry Kimchi & half of the leek for 2 to 3 mins.
2. Add hot pepper paste and mix well.
3. Add Stock to bring to boil.
4. Add meat, leek and vermicelli, stir well till cooked.
5. Lastly add in chopped garlic, spring onion & red chilli.
6. Sprinkle sesame oil & serve it hot with rice.

Korean Rice Roll - Kimbap

Kimbap - Korean version of sushi. It's differ from Japan version in term of taste & ingredients used. For Kimbap most of the ingredients are cooked or pan fried before use and sesame oil is added to the rice and a light glaze on the roll. Usually spinach & carrot are used instead of cucumber but I do not have any today so I used Jap cucumber & carrot.

It's a very common snack for the Koreans, the last time when I was on vacation there, can be found everywhere, on the street stalls, in the restaurants & food courts.

For weeks, Kimbap was on my to do list so today manage to fulfill it. I prepared the ingredients the night before as I plan to bring it to work for my colleagues as a surprise breakfast treat.

This was what I made this morning, 10 rolls of Kimbaps.



This recipe makes 10 rolls of Kimbap.

Ingredients:
1. Cooked sushi rice - 5 bowls (Uncook is 3 cups - the normal rice cooker cup)
2. Eggs - 3 nos (Fried into thick omelette and cut into 10 strips)
3. Crab sticks - 10 sticks (cut into half & lightly pan-fried it)
4. Carrots - 1 no (Cut into thin strips, blanch it with hot water & season it with a bit of sesame oil & light soya sauce)
5. Spam low sodium luncheon meat - 3/4 can (cut into 20 thicks strip & pan fried it)
6. Cucumber - 10 strips
7. Yellow pickled raddish - 10 strips
8. Seaweeds - 10 sheets (usually 1 pkt contains 10 steets)
9. Japanese Mayo
10.Sesame oil for glazing

Rice Seasoning:
Sushi vinegar - 5 dsp
Sesame oil - 1 dsp
Salt - a pinch

Methods refers to: My Korean Kitchen