Wednesday, 25 November 2015

Bossam (Korean Boiled Pork Wrap)

Bossam (Korean Boiled Pork Wrap)

Korean cuisine is very popular nowadays and my family loves Korean food very much. Thus I have decided to learn how to cook a few Korean dishes at home recently. Today I am going to share with you one of the traditional Korean dishes called Bossam, a boiled pork dish. The pork meat (pork belly is most commonly used for this dish) is boiled in a flavourful brine with spices and served thinly sliced, wrapped in a green lettuce leaf or salted napa cabbage; with some side dishes such as kimchi, sliced chili, sliced garlic, cucumber (cut into matchsticks), carrot (cut into matchsticks), chive salad etc.

Ssamjang (Spicy Korean Paste or Sauce)

Ssamjang (Spicy Korean Paste or Sauce)

I was cooking a Korean dish call Bossam (pork belly wrap) and I was searching through the internet to look for good Ssamjang recipes to go with it. I came across this particular one by Judy Joo from Fine Cooking.

Tuesday, 17 November 2015

Ice Cream Cake With Non Dairy Whipping Cream Frosting 植物性鮮奶油冰淇淋蛋糕

Ice Cream Cake With Non Dairy Whipping Cream Frosting 植物性奶油冰淇淋蛋糕

Time flies so fast, it was my second cowboy's birthday celebration again. This year my boy still requested for an ice cream cake for his 15th birthday. This is actually the third year in a row that he requested for an ice cream cake. As for me, I was glad to make an ice cream cake as I found it much easier than a normal baked cake :) If you can bake and frost a cake, you can make an ice cream cake for sure!

How To Make Whipped Cream From Non Dairy Whipping Cream 植物性鮮奶油打发法

There are two types of whipping cream, Dairy and Non Dairy. Dairy whipping cream contain 35% fat whereas Non Dairy is made from vegetable oil and palm oil (dairy free). 

Monday, 19 October 2015

How To Bake Sweet Potatoes In Shorter Time 快速烤地瓜

Baked Sweet Potatoes 烤地瓜

Freeze and Bake Method

Freezing the sweet potatoes before baking them will shorten the baking time from 1.5 - 2 hours to just 30 minutes. The size of the water molecules in the sweet potatoes will expand when frozen, thus damaging their fiber density and shortening the baking time.