Kimbap

Bibimbap

Samgyetang

Kimchi

How to make Chap Jae (Jap Chae)

In a large pot of fast boiling water, cook the noodles allowing 7 or 8 minutes rather than the 5 or 6 recommended on the packet instructions.

Drain in a colander, run cold water through and leave to drain again.

Shred or juiellene the carrots very finely. Japanese graters do this without much effort.

Have all the vegetables ready before starting to cook.

Heat oil and on low heat fry the garlic until soft.

Add beef if using and stir-fry until colour changes.

Add vegetables and stir-fry until half tender, then stir in the chilli/chile bean paste, soy sauce and sesame oil and add the noodles, tossing until they are well combined with the rest.

Taste and add more soy sauce if necessary.

Optional garnish: Sesame seeds Serve hot.

Japchae

Ingredient:
Glass noodles 冬粉
crab meat
Mushroom
Onion
Pepper
Carrot
Egg
Soy sauce
Green Onion
Garlic
Sesame oil
Vegetable oil
salt
mushroom powder
sweet potato oil (Korean brand)
red tangloong chilli

Preparation:
cut all the ingredient (vege) into slices

Steps:
* fried eggs + salt
* fried onion with salt, medium fire
* fried carrot with salt
* fried red tangloong chilli
* fried the meat
* cook the glass noodles with water + salt + oil , then remove from water
* sauce = garlic + soy sauce + sweet potato oil
* mix all the food together
= glass noodles + carrot + onion + pepper + mushroom + egg + chilli
[ sesame oil at last ]

Dumplings~

Yeah...
Finally got chance to wrap the dumpling!
Too full today...
(>.<)

Ingredients:

1.5 kg of glutinous rice

40pcs cut buah berangan

40pcs mushroom(M)

200g of dried prawn

20pcs of yolk of salt egg (cut into half)

ground nuts

1.5kg of chicken

250g of fried small onion

salt

sugar

oil

black sauce

5 spicy powder

300g of leaves