Monday, 23 September 2013

Samgyetang 參雞湯 | Seoul, My New Recipe | Korean Style Chicken Soup 韓式防风雞湯

Parsnip have a tender texture and sweet flavoured root vegetable native to Britain. They provide minerals and vitamins that support healthy tissue function. It's a perfect combination for making chicken soup.

Serves 2
Takes about an hour to cook; 15 minutes to prepare.

1 whole young chicken
1/2 cup sticky rice (glutinous rice)
10 dried seedless red dates
8 cloves of garlic, peeled
3 small fresh parsnips
1 sweetcorn
2 spring onion
A pinch of salt

1) Soak 1/2 cup of sticky rice at least an hour or overnight.

2) Rub your chicken with a tbsp of salt, both inside and out.
Wash and rinse in cold running water.

3)Stuff the chicken with the sticky rice, parsnips, red dates, cloves of garlic and spring onion.

4) Fill with enough cold water to just cover in the pot. Add all of the leftover ingredients and then 
bring to the boil over medium-high heat for 30 mins, reduce the heat and add some water to a simmer another 30 mins. Total cook time about 1 hour.  (Remove and discard the oily in the soup surface)
When it cooks properly, Sprinkle with spring onion and add a pinch of salt to taste.  Let’s bring joy and happiness to your loved ones. 
Helpful Tips:
If you can't buy Parsnip in your local store. Ginseng can replace Parsnip. Then You will have your Ginseng Chicken Soup. It's called Samgyetang 參雞湯. 

Recipe Source: JosephineRecipes.Co.Uk

The gentle aroma and wonderfully perfect and OMG the soup was very flavorful, melted in my mouth delicious! The meat was so tender and goodness of happiness in every bite. I just heard about the contest on Saturday, 21th September 2013, We were like YES we are so entering! 

We’re really hope you enjoyed our video! If you want to vote for us please click the 'Like' button, and tell all your friends.

Monday, 16 September 2013

Hong Kong Crispy Roasted Pork Belly (Siu Yuk) 脆皮燒肉 Josephine's Recipes Episode 55

The pork rind was extra crispy and melt in your mouth. A lovely texture and wonderfully perfect crackling. No words can explain clearly. Woohoo! Now, You can make your own Crispy Roast Pork Belly at home.

Baking soda
Pork Belly ½ kg

For Marinade:
1 tsp  Five spice powder
1 tsp  LeeKumKee light soy sauce
1 tsp  LeeKumKee Spare Rib Sauce
1 tsp of sherry or rice wine

1) Wash pork belly. Place in a large pot and add water. Bring to a boil, cook until 7 done, about 10 minutes.

2) Take the pork belly out, Kitchen paper to thoroughly pat the skin dry, Use needles/ forks to poke the skin as many holes as possible and then Coat the skin with a teaspoon of soda, and a pinch of salt.
(This is important step to make for extra crispy).

3) Combine all in 1 tsp of five spice powder, light soy sauce, spare rib sauce and rice wine, mix well.
after then only marinate the meat but not the skin.

4) Air dry the whole pork belly openly and place in the fridge for overnight or more than 13 hours.

5) When ready to roast, Poke the skin with needles/forks evenly once again.

Baking steps:
Preheat oven to 230 degrees

1) Coat at least 1 inch thickness of salt on the skin, will help the skin extra crispy, and golden brown.
There is still a small amount of evaporation, if you skip for this process. Bake the pork belly for 30-45 minutes at (230 degrees).

2) After take out the pork belly and get rid of the salt, put back pork belly to the oven and bake for 10-15 minutes (230 degrees).

3) Reduce the heat to 200 degrees and bake for another 10 minutes. Take out from oven and Place them on a chopping board. Let it cool, take a sharp knife and scrap it, along the skin to remove any burnt. skin side down. Slice a strip of pork and further cut the strip to smaller, bite-sized pieces.

For the dipping sauce:
1/3  tbsp Chinese five spice powder
2 tbsp LeeKumKee hoisin sauce
1 tbsp LeeKumKee oyster sauce
2 tbsp LeeKumKee light soy sauce
2  tbsp LeeKumKee dark soy sauce
1/3  tbsp Sesame oil
2  tbsp Sweet rice wine or (sherry wine)
1 tbsp Honey

Combine all ingredients in a small bowl and you desire to adjust yourself.

Saturday, 7 September 2013

Traditional Famous Belgian Waffles Recipe 比利時格子鬆餅

How to create a waffle that is fluffy, soft on the inside, crispy on the outside, healthy, and flavourful. they are often served as part of any celebration, even to celebrate something as simple as a beautiful day. My recipes have been test the results, and made many times at home. Just wanted to share the best recipes to you guys more healthier way to go and taste the good life. they're quite a far cry from the crisp, thick, flavorful waffles I now make every Sunday for brunch. 

Traditional Famous Belgian Waffles Recipe (Makes 3 - 4)

1 cup plain flour
¼ cup (65ml) sugar
1 teaspoon horlicks (malted milk powder)
2 teaspoons baking powder
1 egg (separated)
½ cup butter (melted)
200ml fresh milk
(Add 1 tablespoon of cornstarch for extra crisp)
A) In a large bowl, combine plain flour, sugar, horlicks, baking powder, egg yolk, butter, and milk. mix well. (the mixture will not be fully smooth). Let the batter sit for at room temperature until your egg whites is ready. the whites are whipped separately, see (B) and folded.

B) Beat egg whites until uniformly white, stiff and form soft peaks and fold the egg whites gently into the (A) Batter. your waffles rise with perfectly. (make sure that your mixing bowl and beaters are clean and dry)

C) Cook in the waffle maker, you flip the waffle right, losed lid and rotate 180c degree. after pouring in the ''Batter'', leave it like that for 4-5 minutes duration, closed lid until golden brown and see your waffle maker's baking instructions, try these waffles with your favorite syrup or a topping such as sliced fresh strawberries and condensed milk or freshly whipped cream.

Serving suggestions:
Simply perfect with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup, mango and maple syrup or whipped cream, banana chocolate, banana peanut butter, ham and cheese. Good Luck! What's your favourite waffles topping?

Freeze them? Yes,  froze these after cooling them, and when reheated, They tasted as they had just been baked. You will be so glad you did.

Helpful Tips:
Different waffle makers are designed to cook waffles differently.
Before using it for the first time, kindly take time to carefully read your instruction manual. Recommend using setting #4 to achieve a golden brown baked Belgian waffle. Adjust the browning control if you prefer lighter or darker waffles. For best results, do not open waffle maker during cooking process. Doing so will offset the timing mechanism. If you use a pan, it will only result in pancakes.