Gungjung Tteokbokki, a royal court vegetarian dish fit for a Joseon king.
Make the mother sauce first by blending 1 yellow pear ,1 medium onion, 40g peeled garlic, 2 stalks of leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.
Soak 200g joraengi tteokbokki from @jongga_global in water for 30 minutes before cooking. Fry 3 cloves of thinly sliced garlic chips and set aside.
Cook 2 rice cups of Japanese short grain rice in the rice cooker.
Marinate 200g of sliced beef with 2 cloves of minced garlic, 2 tsp light soy sauce, 1 tsp honey, 2 tsp sesame oil and some sesame seeds.
Slice 1 carrot into very thin strips. Cut 6 shiitake mushrooms into strips. Blanch a handful of Chinese spinach in wok of boiling water for a minute and remove. Squeeze out any excess water.
Our first Barilla professional series recipe video features an Italian classic, Tagliatelle Alfredo as cooked by Chef Andrea Tranchero. This recipe serves 4 persons.
Start by salting a pot of boiling water with 2 tsp salt until it tastes like saltwater. Boil 250g of tagliatelle pasta from Barilla in the salted water for 7 minutes. After 5 minutes, use a pair of tongs to stir the softened noodles to prevent sticking.
For the Alfredo sauce, use 80g unsalted butter and 160g grated parmigano reggiano. Cut the butter into small cubes and grate the parmigano into a cup to be used later.
Chop 400g of boneless chicken into squarish chunks. Make some pandan juice by blending a bunch of pandan leaves with some water. Strain the mixture to get the pandan juice.
Then marinate the chicken with the pandan juice, 2 cloves of minced garlic, 1 tsp coriander powder, 1/2 tsp Sarawak white pepper, 1/2 tbsp fish sauce, 1/2 tbsp light soya, 1.5 tbsp oyster sauce, 1 tsp sugar and 1 tsp sesame oil. Refrigerate for 1 hour.
Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste.
This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic.
Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.Next take 240g or 2 fillets of boneless chicken leg with skin on and marinate them with 1 tbsp sesame oil, 1 tbsp chinese wine, 1/2 tsp salt, 1 tbsp corn flour and a dash of white pepper. Mix them well and let it rest for half an hour.
Hainanese chicken rice may be very common, but chicken rice balls are definitely not.
We used to frequent the ones at Braddell and Jalan Besar, but the former has closed and the latter was supposed to return again. We haven’t been back since the pandemic so we can’t confirm. There’s another one at Jurong which was alright but somehow the ones we had at Malacca Jonker still reigned supreme.
The Malacca ones were smaller in size, golf ball sized as opposed to the tennis ball or larger ones found here. And they had a more sticky ketupat texture with a zesty calamansi hit as well. Hence, we made ours using a mixture of different rice grains to get that texture and making ours smaller too.
Marinate 300g chopped salmon (into square chunks) with 2 tsp udon/soba sauce and 1 tsp mirin. Mix well with your hands and set aside or refrigerate for 20 to 30 minutes.
In a saucepan over low heat, make a sushi vinegar by adding 2 tbsp rice vinegar, 1 tbsp brown sugar and 1/2 tsp salt. Stir until all everything is dissolved and you get a sushi vinegar solution. Set aside.
Cook 1 rice cup of Japanese rice in a rice cooker. Slowly drizzle the sushi vinegar into the cooked rice and use a spatula to stir and fold the rice lightly to mix the sushi vinegar into the rice.
