My first (relatively) successful sourdough bread after a number of failed attempts. I’ve learned that it is really important to hand knead (to avoid over kneading with machine), do the poke test to check proofing, and to shape the dough … Continue reading
I’ve been experimenting more with sourdough and this is definitely one of the best sourdough foccacia I’ve had. It’s really soft and stayed moist for several days. I can probably cut down a little on the oil next time though.
See recipe from: http://www.maangchi.com/recipe/japchae
- I used pork instead of beef, but will try beef in the future.
- I marinated the pork in soy sauce, sugar, salt, pepper, oyster sauce, chinese sherry, garlic salt and sesame oil for 12hours.
- I omitted peppers and spinach.
- Used oyster mushrooms instead of white mushrooms, but I think white mushrooms would be better.
- Chicken pieces (I used thigh fillet pieces)
- Olive oil
- Celery, diced
- Onions, diced
- Carrots, diced
- Parsnips, diced
- Salt, pepper, cayenne pepper
- Rosemary (fresh or dried)
- Chilli flakes (optional)
- All spice, bay leaves (optional)
- Chicken stock cubes
- Lightly fry chicken with oil, celery, onions, celery, carrots and parsnips
- Add salt, pepper and cayenne pepper
- Add water and chicken stock cubes and bring to a boil
- Simmer for approximately an hour
- Add rosemary and simmer for another 10 minutes
Ingredients (serves 4-5)
2 tablespoon olive oil
30 gm butter
4 cloves of garlic, chopped
1 large onion, chopped
600 grams streaky bacon
600 grams prawns, seasoned lightly with salt and pepper
A bunch of asparagus
2 cups Arborio rice
4 cups stock, simmered (chicken or prawn stock)
1/4 cup white wine
1/2 cup grated cheese
Basil or Italian parsley, chopped
Salt and pepper to taste
Heat a large heavy based saucepan. Fry about 1/3 of the bacon until crispy and set aside. Add a little olive oil and stir fry the prawns until it’s pink. Remove and set aside.
Boil the asparagus until tender and then submerge in ice water. Cut into bite-size pieces and set aside.
Heat the rest of the olive oil and butter in the pan. Add the onions and stir fry for a few seconds. Then add the garlic and the remaining bacon and fry for about 3 minutes. Stir in the Arborio rice and cook over medium heat for about 5 minutes or so, until the rice slightly colours, stirring regularly. Add the white wine and simmer to absorb the liquid, again, stirring frequently.
Begin adding stock, one cup at a time. Add the stock slowly, stirring well and allowing the rice to absorb the liquid, before continuing adding the stock. Continue to do so until the you have finished adding all 4 cups of stock, making sure that you stir dilligently. You will see the arborio grow plumper as the rice grains absorb the flavourful liquid. After you have added all 4 cups of stock, taste the risotto. If the rice is still crunchy, you may need to add a little more water or stock until the rice is fully cooked. Season with salt and pepper.
Add the bacon, prawns and asparagus and stir.
Remove the pan from the heat and stir in the parmesan cheese and basil/parsley.
Recipe adapted from http://eliza-ong.blogspot.co.uk/2010/04/risotto-with-prawn-and-bacon.html
- 1 pound spare ribs, preferably cut into 2-inch sections
- Cooking oil
- One 2-inch piece of ginger, minced
- 3 tablespoons Shaoxing rice wine
- 2 teaspoons soy sauce
- 4 tablespoons white sugar
- 1 to 1 1/2 tablespoons Chinkiang vinegar
Heat oil in a wok over high heat. Carefully dry ribs with paper towels, then add to oil and fry until golden brown, about 5 minutes, turning and agitating occasionally as they cook. Using a slotted spoon or chopsticks, transfer ribs to a paper towel-lined plate. Set aside.
Pour all but 3 tablespoons of the oil in the wok. Return wok to medium heat and heat oil until shimmering. Add the scallions and ginger and stir-fry until fragrant, about 30 seconds. Add the ribs and stir-fry for a minute longer.
Carefuly add enough water to cover the ribs at least ¾ of the way, about 1 cup. Add the soy sauce, sugar, and salt. Simmer over low heat until the ribs are tender, 30 to 40 minutes. As the liquid reduces, turn the ribs and spoon the liquid over them.
When the sauce has reduced to syrupy consistency, add the vinegar and cook for a few minutes longer. Turn off the heat, drizzle in the sesame oil if using, and serve warm or at room temperature.
Note: Get pork ribs with more meat. It is important to simmer for a long time for the meat to be tender.