Ingredients:

Filling:

1 cup (packed) finely chopped kimchi
6 ounces tofu
8 ounces mung bean sprouts
1/2 medium onion
3 scallions
4 ounces ground pork (and/or beef)
1 tablespoon minced garlic
1 teaspoon finely grated ginger (or juiced)
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 egg (use the other half to seal the wrappers)
salt to taste (about 1/4 teaspoon)
pinch pepper

Method:

Finely chop the kimchi and squeeze out as much liquid as possible by hand. Squeeze out water from tofu.I usually place tofu under a heavy object such as cutting board to press out water first and then squeeze by hand. Also, using a cheesecloth will make squeezing easier. Blanch the bean sprouts in boiling water, drain, chop and squeeze out water. Finely chop the onion and squeeze out water. Finely chop the scallions.

The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.

Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shaped dumplings.) Then, bring the two ends together, moist the overlapping side with water or egg wash, and press tightly together to create a round shape. Repeat this process until all the filling/wrappers are used.

Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Make sure to line the steamer with a cheesecloth or paper towel to prevent mandu from sticking.

Tips for freezing:

I usually make mandu in large quantities and freeze them for a quick snack or meal in the future. Freeze the dumplings on a tray with no pieces touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.

Dipping Sauce:

1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper
pinch of red pepper flakes (gochugaru)

Method:

Combine all the ingredients above and mix well. Serve the mandu with the dipping sauce.

Ingredients

• 20 biji telur itik – ambil telur kuning sahaja
• 1 kg gula pasir
• 500ml air
• 2 helai daun pandan – disimpul
• Air secukupnya – untuk mendidih
PERALATAN YANG DIPERLUKAN :
• Acuan roti jala berlubang satu
• Penyepit (Chopstick)
• Kain penapis
• Penapis
• Kuali

Directions

1. Untuk menyediakan air gula, satukan gula pasir, daun pandan dan air di dalam kuali dan didihkan sehingga berbuih banyak. Selepas itu buangkan daun pandan. Biarkan mendidih.
2. Untuk membuat jala emas pula, masukkan kuning telur ke dalam acuan roti jala dan kiraikan di atas air gula yang sedang mendidih.
3. Dengan menggunakan penyepit, angkat jala dan jirus sedikit air panas dan kemudiannya masukkan ke dalam penapis.
4. Ulangi proses sehingga kuning telur habis.
5. Jika air gula terlalu pekat, bolehlah ditambah sedikit air panas.
6. Sejukkan dan sedia untuk dihidangkan.

Ingredients

• 2 cup Korean pancake mix , see the notes to check out the brand I used. It’s crunchy!
• 1/4 cup tempura flour , You can use a Korean or Japanese brand.
• 1/4 cup rice flour
• 2 1/2 cup water (icy cold)
• 5 eggs , 1 egg per pancake, they should be beaten in a separate bowl.
• 250 g calamari rings , I used pre cleaned and cut rings, so if you’re using whole calamari body, clean and cut appropriately.
• 250 g prawns , I used pre shelled and cleaned prawns, so if you’re using prawns with shells, un-shell and clean appropriately.
• 14 stalks green onion (310 g / 0.7 pound), cleaned and cut length ways to fit your skillet (You typically need to cut in half or thirds)
• 1 red chili thinly sliced diagonally, optional
• Some vegetable cooking oil , I used rice bran oil

Instructions

1. Make the pancake batter per the following. Sift the pancake mix, tempura flour and rice flour. (You will notice some small salt/sugar/seasoning remnant in the sift. Add these into the bowl.) Add the water and whisk it well.
2. Pre heat the frying pan on medium to medium high until the bottom is well heated. Reduce the heat to medium to medium low. (Cook and finish with this temperature setting.) Put a generous amount of cooking oil into the pan. Make sure the oil is spread all the way around the pan. (Watch out for oil splash)
3. -Place one fistful of green onion on the pan parallel to each other and drop some calamari rings, prawns and red chili sparingly on top of the green onion. 

-Scoop out the pancake mixture (from the step 1) with a ladle, drizzle (in zigzag shape) it over the green onion and seafood. Try to spread it evenly filling any gaps. 

-Drizzle the beaten egg over the pancake. 

-Shape the pancake with a spatula by randomly poking and lifting around the edges of the pancake. (Depending on the frying pan you’re using, the pancake could be already more than half cooked by the time you finish the egg.)

1. Turn the pancake over when you see the top of the pancake partially cooked. (This makes it easy to turn the pancake.) Add some cooking oil around the edges of the pancake circle. Press the pancake with the spatula a couple of times to sizzle and make it crispy. When both sides are cooked turn the heat off and set it aside onto a plate or a cutting board.
2. Repeat step 2 to 4 for the remainder to use up the ingredients. It should give you 5 pancakes that are about 24cm (9 inches) across.
3. Slice the pancakes into easy to bite size. (A pizza cutter might be handy to use) Serve it with a dipping sauce.

Ingredients

• 2 sudu besar mentega @ marjerin
• 1 kiub pati ayam
• 2 sudu besar serbuk cili
• 2 sudu kecil serbuk lada sulah/putih
• 2 cawan susu cair
• 8-10 keping cheesedale
• 1/2 cawan keju parut mozarella
• Sedikit pewarna kuning

Directions

1. Cairkan mentega atas api sederhana perlahan.
2. Masukkan susu cair dan kacau rata.
3. Masukkan kiub pati ayam, serbuk cili dan serbuk lada sulah.
4. Kacau perlahan-lahan, masukkan cheesedale dan keju parut mozarella.
5. Kacau selalu hingga cheese dan keju cair.
6. Masukkan sedikit pewarna kuning, kacau rata.
7. Jangan sampai mendidih. Angkat.
8. Tuangkan di atas kentang wedges.

For the pizza dough

1. 1/2 cup warm water
2. 2 1/4 teaspoon instant yeast
3. 4 cups bread flour, plus more for dusting
4. 1 1/2 teaspoon salt
5. 1 1/4 cup water, at room temperature
6. 2 tablespoons extra-virgin olive oil ( Buy Virgin Olive Oil Here >  https://invol.co/claa333 )

For the honey BBQ sauce

1. 1 cup water
2. 1/4 cup brown sugar
3. 3 tablespoons soy sauce
4. 1 tablespoon honey
5. 3 cloves garlic, minced/crushed
6. 2 tablespoons BBQ sauce
7. 1 tablespoon cornstarch

For the honey garlic chicken filling

1. Honey garlic BBQ sauce ( Or Buy Ready Made here > https://invol.co/claa2zp )
2. Boneless, skinless chicken cut into bite-sized pieces – I used two drumsticks for one pizza
3. 2 whole roasted garlic
4. Mozzarella cheese – lots of it (Buy Here > https://invol.co/claa2x2 )
5. Green bit of a couple of spring onions
6. Sesame seed ( Buy from Shopee > https://invol.co/claa31b )

To make the pizza dough (enough for 2 medium pizzas)

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top.
2. In a large bowl, combine the bread flour and salt, mixing briefly with a whisk to blend.
3. Measure the room temperature water into the measuring cup with the yeast-water mixture. Pour in the yeast-water mixture as well as the olive oil slowly while kneading the mixture. Knead until a cohesive dough is formed.
4. Continue kneading until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat.
5. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 to 2 hours
6. When ready, press down gently on the dough to deflate it. Transfer the dough to a lightly floured surface and divide into two round balls. Cover with a damp cloth and let it relax for at least 10 minutes, no longer than 30 minutes.

Make the roasted garlic

1. Chop off the tops of two whole garlic bulbs and seal tightly in aluminium foil. Bake in 200C oven for 1 hour. Or, you can do what I did and roast it in a toaster oven for 20 minutes.
2. When cool, squeeze the bottom of the bulb to squish out the cloves.

Make the Honey BBQ sauce

1. Mix everything together and bring to boil. Lower heat and keep mixing until sauce is nice and thickened.

Make the Honey Garlic Chicken filling

1. To cook the chicken, marinate in a little bit of the sauce (perhaps while the garlic is roasting) and cook as you like. I just stir-fried mine, but you can grill, roast, BBQ, etc.

Put it all together

1. Transfer the rested pizza dough to a floured surface and shape into pizza bases. Brush the edge lightly with olive oil.
2. To assemble the pizza, pour the remaining sauce (reserve a little bit for later) over the base and spread a thin layer. Squish out the roasted garlic and spread all over.
3. Add the chicken pieces, then cover everything up with a nice thick layer of cheese.
4. Bake at 200C for 15-20 minutes, or until cheese is browned and bubbly and base is fluffy.
5. To serve, sprinkle toasted sesame seeds and finely chopped spring onions over the cheese. Drizzle the remaining sauce all over and serve immediately.

Notes

1. Don’t let the pizza dough rest longer than 30 minutes, or you’ll get a pizza explosion. That was what happened to my second pizza, which you’ll get a look at next time.
2. This recipe may take time, but its delicious and most of it is just waiting around anyway. It’ll be faster if you use pre-made pizza bases.

Ingredients

• 4 choice rib-eye steaks
• Rib-eye Rub, recipe follows

Rib-eye Rub:

• Salt and ground black pepper
• Chili powder
• Cayenne pepper

Directions

Preheat a grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

Rib-eye Rub:

In a small bowl, combine all ingredients, to taste. Adjust the ratio of spices to your preference

Ingredients

BAHAN PUDING:

• 1 cawan tepung kastard
• 4 cawan air
• 1/2 cawan gula pasir

BAHAN UNTUK KUAH:

• 1 tin susu cair
• 1 tin besar mix fruits cocktail
• 1 1/2 tin air masak
• 4 sudu besar gula pasir
• 1 sudu teh esen vanila (optional)

Directions

CARA-CARA MEMBUAT PUDINGNYA:

1. Larutkan gula pasir bersama air dalam periuk dan kembudian masukkan tepung kastard.
2. Masak di atas api yang sederhana dan kacau sehingga menjadi pekat dan berkilat.
3. Tuang ke dalam bekas acuan atau pun loyang yang telah dibasahkan terlebih dahulu (supaya mudah untuk mengeluarkan puding itu nanti).
4. Biarkan sejuk sedikit dan masukkan dalam peti sejuk.

CARA-CARA MEMBUAT KUAHNYA:

1. Campurkan semua bahan kedalam periuk.
2. Dengan api yang kecil kacau sebentar untuk melarutkan gula (tak perlu hingga mendidih).
3. Tutup api dan setelah sejuk masukkan dalam peti sejuk.
4. Hidangkan puding dalam keadaan sejuk.