INGREDIENTS:

Apple Filling (Yield: 2 Cups)
2            Large apples
1/4 C      Raisin
2 T         Sugar
1            Lemon, juiced
1 T         All-purpose flour
1/4 t       Ground cinnamon

Crumble (Yield: 2 1/2 Cups)
1/2 C      Walnuts or pecans, roughly chopped
1/2 C      All-purpose flour
2/3 C      Rolled oats
1/4 C      Brown sugar
1/2 ts     Ground cinnamon
1/4 ts     Salt

Rice Cake
1 C        Sweet rice flour (a.k.a. glutinous rice flour, 찹쌀 가루, chap ssal ga ru).  I used mochiko.
2 T        Sugar
1/4 t      Salt
1           Small red beet, peeled and grated
1/2 C     Water, boiling hot
2 t         Canola oil or any neutral-tasting oil
1~2       Cinnamon sticks
1 T        Pumpkin seeds, toasted
Water to boil rice cakes
Ice water to shock the rice cakes

DIRECTIONS:

Apple Filling
Peel, core and cut apples to small dice and mix in lemon juice.

Mix in with connamon powder and raisins.

Over medium-low heat, cook apple until it’s soft yet still holding its shape. Stir occasionally to make sure the bottom of the pot is not burning.

Cool to room temperature.  Set aside to use as apple gyeongdan filling or refrigerate in an airtight container for longer storage.

Crumble
Preheat the oven to 350F degrees.

Mix together the nuts, flour, oats, sugar, cinnamon and salt.  Gently work in cold butter into the mix until small lumps are formed. 

Put an even layer of the mix on a sheet pan lined with parchment paper or silpat.

Bake until golden brown, about 20 minutes. Stir to mix once or twice for even toasting during baking.

Cool to room temperature. Set aside or store in an airtight container in the refrigerator.

Rice Cake
Mix well sweet rice flour, sugar and salt.  

Squeeze the grated beet to get 1 TBSP of juice.  Add the juice to the flour mix and discard the grated beet.

Discard 1 TBSP from 1/2 C of boiling hot water.  Add the rest of boiling water to flour and mix with a fork, then with your hand when it’s warm enough to handle.  Knead to form a smooth, slightly sticky dough, similar to playdough consistency, about 5 to 10 minutes.  If you need to add more water, add drops at a time at this point, not even spoonfuls.  

Divide the dough evenly to 16 pieces and keep them covered under a wet paper towel.

One by one, roll each piece with your hands to form a round ball.  Press with your fingers to form a pocket and add about 1 teaspoon of the apple filling.  Squeeze with one hand to close the opening without creating air bubbles, then carefully roll to shape it back to a round ball.  Keep them covered under a wet paper towel.

Fill up a pot with water, deep enough for the rice cakes to rise up when they’re cooked.  Bring up to a boil over high heat.

Add rice cakes to boiling water.  Depending on the size of the pot, do this in batches.  Do not overcrowd the pot.

When the water comes to a boil again and rice cakes rise to the surface, cook for another 3 minutes to make sure the rice cake dough is completely cooked.  

Transfer the rice cakes to ice water or at least very cold water to stop them from cooking.

Prepare a plate with any neutral-tasting oil (traditionally toasted sesame oil is used, but I find it too strong in desserts).  When the rice cakes cool to room temperature, roll them in oil to prevent them from sticking to one another.

You can serve as is.  Or for garnish, break a cinnamon stick into small pieces and insert in each gyeongdan.  Press one or two sunflower seeds to gyeongdan, next to the cinnamon stem.  Then hold the cinnamon stem and dip it in crumble.   

Ingredients

• 600 gram udang harimau
• 280 gram keju
• 100 gram mentega
• 50 gram bawang putih – dicincang halus
• 10 gram garam
• 10 gram serbuk perasa
• 20 gram gula
• 50 gram susu cair

Directions

1. belah dua udang harimau.
2. perapkan dengan bawang putih, garam, serbuk perasa dan gula. Biarkan kira-kira 15 minit.
3. susun kepingan keju pada bahagian tengah udang. Diikuti dengan susu cair.
4. susun udang atas dulang yang disapu mentega.
5. bakar dalam ketuhar pada suhu sederhana kira-kira 10 minit.

Ingredients

• 1 small small sweet potato (peeled and cubed) (7 oz/200g)
• 1½ cup water (360ml)
• 2 cups glutinous rice flour (250g)
• 1 tsp baking powder
• 2 cups red bean paste (400g)
• ½ cup sesame seeds (70g)
• Vegetable oil for deep frying

Instructions

1. Boil sweet potatoes in a medium sized saucepan with 1 cup (240ml) of water for about 10 minutes or until very soft. Remove from heat and mash sweet potatoes with a potato masher. Set aside to allow it to cool.
2. When sweet potatoes are cool enough to handle, add glutinous rice flour, baking powder, and approximately ½ cup (120ml) water to the sweet potatoes. Mix with a spatula until dough comes together.
3. Knead for 2 to 3 minutes. Add a little more glutinous rice flour or water if needed to form a smooth non-sticky dough.
4. Divide dough into 12 equal portions. Divide red bean paste into 12 equal portions**. Roll into balls.
5. Flatten a portion of dough on the palm of your hand. Place a ball of red bean paste in the middle. Wrap dough around red bean paste.
6. Roll dough with filling between your two palms to form a smooth round ball. Repeat with the rest of the dough.
7. Place sesame seeds in a shallow bowl. Roll glutinous rice balls in sesame seeds. Compact the sesame seeds into the glutinous rice balls by rolling them between your two palms.
8. Heat about 1½ inches (4cm) deep vegetable oil in a medium sized saucepan over medium heat.
9. Gently lower 4 glutinous rice balls into the hot oil and fry until golden brown. This will take about 3 minutes***.
10. Remove with a strainer onto a paper lined plate. Repeat with the rest of the glutinous rice balls.
11. Serve warm or at room temperature.

Recipe Notes

**You can divide the dough and red bean paste into 16 or 20 portions if you prefer smaller balls. ***Always be extra careful when deep frying. Some have experienced the sesame seed balls exploding while deep frying. Make sure the heat level is at medium to medium low and fry the balls for no longer than 3 minutes per batch. They should be cooked as the crust is pretty thin. Remove any balls from the hot oil immediately if you see them expanding. Out of the 12 that I fried, only the first one expanded a little more but did not explode.

Ingredients

FRUIT

• 420 g watermelon (15 ounces), balled or small cubed
• 95 g melon (3.4 ounces), balled or small cubed, optional
• 40 g pineapple (1.4 ounces), cubed, optional
• 40 g lemon (1.4 ounces), thinly sliced, optional
• 20 g blueberries (0.7 ounces), optional
• fresh mint for decoration, optional

Drink Base – Option 1 (my favourite)

• 2 cups sprite
• 3 Tbsp watermelon juice
• ice cubes for extra chilling, optional

Drink Base – Option 2 (my second choice)

• 2 cups strawberry flavour milk
• 3 Tbsp watermelon juice
• ice cubes for extra chilling, optional

Drink Base – Option 3 (my third choice)

• 1/2 cup milk
• 1 1/2 cups sprite
• 3 Tbsp watermelon juice
• ice cubes for extra chilling, optional

Instructions

1. Place the watermelon and fruit of your choice into a medium sized punch bowl. Add your choice of drink base. Garnish with some fresh mint leaves and serve.

Recipe Notes

1. Weight of the fruit is net weight (i.e. after removing the skin).
2. 1 Tbsp = 15 ml, 1 Cup = 250 ml

Ingredients

• 100 gm serbuk ubi kentang
• 50 gm keju mozarella
• 100 gm serbuk roti | roti potong yang dikeringkan dan dihancurkan
• 1 biji telur
• 1/2 sudu teh garam
• Sedikit minyak

Directions

1. Tuangkan air dalam serbuk kentang. Jadikan ia seketul doh.
2. Leperkan doh tersebut. Kemudian, letakkan keju di tengahnya.
3. Gulung dan jadikan bentuk silender, selepas itu celupkan dalam telur yang telah dipukul.
4. Celup dalam serbuk roti.
5. Goreng dalam minyak selama 3 hingga 4 minit sehingga kuning.
6. Angkat dan hidangkan.

Ingredients

• 2 1/2 cup yeotkireum or milled malt barley
• 10 cup water
• 1 cup short grain rice
• 3/4 cup sugar ,up to 1 cup
• pine nuts/dried jujubes/citron syrup/mint leaves (optional)

Instructions

1. Soak the crushed milled malt barley (yeotkireum 엿기름) in 10 cup of warm water for 1 hour. While soaking, massage the malt barley with your hand 2-3 times so that all the good stuff gets loose from the husk.
2. Strain malt barley water, making sure you squeeze out all the good stuff by hand in the strainer before throwing it away.
3. Rest the strained malt water for 2~3 hrs and you will see white sediments accumulate at the bottom of the bowl.*For a clearer sikhye, let it rest 4~5 hrs.
4. In the mean time, cook 1 cup of rice. When cooking rice, use less water to produce a drier rice. The rice granules should easily separate when cooked and not stick together.
5. Add the top liquid part of the malt barley water to the rice cooker with the cooked rice already in it. Leave the white sediments in the bowl as much as possible.* You do not need to pour all the liquid into the rice cooker. It just needs to fully cover your rice. Keep any remaining liquid in the bowl and let it rest until the step 8
6. Keep the rice + malt barley liquid mixture warm ( use the ‘keep warm’ option) in the rice cooker for around 5 hrs or more until about 4~5 rice granules rise to the top

IF (you want the rice to float when served)

Bahan-bahannya:

• Daging yang telah diperap dengan Pes Tomyam Adabi selama setengah jam
• .Bawang besar yang dipotong 8 (asingkan separuh-separuh)
• Cili api yang ditumbuk
• Sesudu sos cili thai dan sesudu kicap manis
• Daun limau purut (dihiris kasar)
• Sedikit gula

Cara-cara membuatnya:

1. Tumis separuh bahagian bawang besar dan cili api sehingga garing.
2. Kemudian, masukkan dagingyang telah diperap, masakkan hingga daging kecut dan air daging pun dah kering.
3. sini
4. Lepas itu, masukkan sos cili thai, kicap manis dan daun limau purut, kacau rata.
5. Masukkan sedikit gula…. dah siap….

Ingredients

• 1 set yubuchobap kit (available from a Korean grocery store)
• 1 cup steamed short grain rice
• 30 g broccoli florets (1 ounce), steamed and finely chopped
• 1 egg scrambled
• 2 Tbsp Korean spicy tuna

Instructions

1. Put the rice into a large bowl. Add the sushi vinegar and rice seasoning onto the rice. (These are from the yubuchobap kit and it is already portioned.) Mix them well with a spatula.
2. Divide the rice (from step 1) amongst three bowl. Add the broccoli, egg and spicy tuna into these bowl. Mix them well with the rice.
3. Lightly squeeze the fried bean curd to remove excess seasoning sauce. Open it up with your hands and using a tea spoon, fill it with the seasoned rice. Repeat this with remaining ingredients. Serve. (It can be served warm or cold.)

BAHAN-BAHAN:

• 500gm daging | rebus dan hiris nipis dan  lebar
• 10 biji cili merah
• 8 biji bawang merah
• 4 ulas bawang putih
• 1 biji tomato| potong dadu
• 1 batang serai |ketuk
• 2cm halia
• Minyak masak secukupnya
• Garam dan gula secukupnya
• Sedikit air rebusan daging

CARA MEMASAK:

1. Tumbuk kasar bawang merah, bawang putih dan cili merah. Ketepikan.
2. Panaskan minyak di dalam kuali dan goreng daging yang telah direbus terlebih dahulu hingga garing. Angkat dan ketepikan.
3. Tinggalkan sedikit minyak di dalam kuali dan tumis bahan yang telah ditumbuk kasar tadi hingga terbit harum.
4. Setelah itu masukkan daging yang telah digoreng tadi. Tambahkan serai dan hirisan halia. Perasakan dengan garam, dan gula secukup rasa.
5. Jika suka, tambahkan sedikit air rebusan daging agar tidak kering. Masak hingga semua rempah meresap ke dalam daging.
6. Angkat dan sedia dimakan dengan nasi panas.

Ingredients

• 2 Lebanese cucumbers or 1 English cucumber, rinsed (peeling skin is optional)
• 25 g onion (0.9 ounces), diced
• 25 g red capsicums / bell peppers (0.9 ounces), diced
• 25 g yellow capsicums / bell peppers (0.9 ounces), diced
• 60 g crab stick (2 ounces), diced
• 3 Tbsp mayonnaise
• fine sea salt ; to taste
• ground black pepper ; to taste

Instructions

1. Cut the cucumber in half length way. Carve out the seeds from the cucumber using a small spoon (or a melon baller – it’s super handy!) to form a boat. (If it’s for a finger food, cut it into bite size pieces.)
2. Put the remaining ingredients into a mixing bowl and mix them well. This is the crab salad.
3. Divide the crab salad mixture evenly and place it onto the cucumber boats. Serve.