Welcome Guest

Articles for the Month of May 2022

Kimchi Mandu

Posted on 30 May, 2022
Kimchi Mandu

Make the Filling

1. Bring a medium pot of water to the boil.

2. Add the sweet potato noodles to the boiling water and cook for 7 mins. Drain and rinse through with cold tap water.

3. Using scissors, cut up noodles into manageable lengths.

4. In a medium sized mixing bowl, add the prepared noodles and all the other filling ingredients and mix through with a gloved hand.

5. Fill each dumpling wrapper with a small amount of filling. Fold the round wrapper in half to form a half moon shape. Press in the edges to seal (the more experienced you are, the more you can fill your wrapper to make a more plump dumpling).

6. Smear a small amount of water around the edges of half of the wrapper to help seal the dumpling.

7. Place dumplings on in steamer baskets lined with parchment paper. Make sure you space them apart and that they are not touching each other.

8. Steam for 8-15 minutes (depending on much you fill each dumpling).


Pan fried method

1. Heat some oil in a small pan over medium arrange 

2. Arrange 8 dumplings until the bottom turns light brown, about 2 to 3 minutes. 

3. Add 50 ml water to the pan and turn the heat to high. 

4. Cover the pan with its lid and let it steam. 

5. Turn the heat back to medium as soon as the water has completely evaporated. 


Make the Dipping Sauce

Combine all ingredients in a small mixing bowl and stir to dissolve the sugar.

Add spring onions, sesame seeds to chilli to taste.


Serve steamed/pan fried dumplings with dipping sauce.

Jap Chae

Posted on 30 May, 2022
Jap Chae

Have a big mixing bowl ready.

You will make each component of your jap chae separately and then transfer it into the mixing bowl. 


A. Marinate the beef and mushrooms:

Into a small bowl, add:

  • marinated beef bulgogi
  • mushrooms

Mix together until well combined, then cover and refrigerate. 


B. Make the egg garnish:

1. Beat the egg yolks with a pinch of salt.

2. Add 1 tsp oil to a heated non-stick pan.

3. Turn off the heat and pour the egg mixture into the pan.

4. Tilt your pan so that the egg spreads thinly. Let the egg cook using the residual heat in the pan.

5. Flip over the egg and let it sit in the pan for another minute.

6. Once cool, slice the egg into very thin strips and set aside.


C. Prepare the Spinach:

1. Bring a large pot of water to the boil.

2. Add spinach and blanch for 30-60 seconds.

3. Remove spinach into a colander and rinse in cold water to stop it from further cooking.

4. Squeeze the spinach with your hands to remove any excess water.

5. Cut the spinach into smaller pieces, then place in a corner of your large mixing bowl

6. Season your pile of spinach with:

  • 2 tsp soy sauce
  • 2 tsp sesame oil


D. Prepare the noodles:

1. Bring a large pot of water to the boil, add the noodles, and cook for 7 minutes (make sure to stir the noodles so thye don't stick together)  

2. Strain noodles and cut with scissors so that the strands are not too long.

3. Place noodles in a pile in the mixing bowl next to the spinach.

4. Add to your noodles and mix:

  • 4 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp sugar


E. Prepare the vegetables

1. Heat up a skillet over med-high heat with 2 tsp of oil 

2. Add onions and a pinch of salt. Stir fry for about 2 mins until the onion looks translucent and transfer into the mixing bowl 

3. Reheat the same skillet and add oil.

4. Add carrots and capsicum and stir fry for 1 minute (or too your liking. Some people prefer softer vegetables) 

5. Transfer mix to the mixing bowl.


F. Cook the beef and mushrooms

1. Reheat the skillet and add oil.

2. Add the beef and mushroom mix and stir fry for a few minutes until the beef is cooked through.

3. Transfer mix to the mixing bowl.


G. Final assembly of the dish

Now that all you have prepared and placed all the different components of this dish into your mixing bowl, add the final seasoning and mix:

  • 2 garlic cloves, minced
  • 2T soy sauce
  • 2T sugar
  • 1 tsp ground black pepper
  • 2 tsp sesame oil

Garnish your jap chae with the egg strips and toasted sesame seeds.

This dish is best served at room temperature.

Hot Pot

Posted on 21 May, 2022
Hot Pot

Making your instant soup

1. Boil a big pot of water on the stove

2. Add in seasoning paste of your choice

3. Season to taste with fish sauce (or salt), chicken boulion powder and sugar


Prep your vegetables 

1. Wash all your vegetables and place in a larger colander or on a serving platter


Making your sauce

1. The options are endless. I like adding hoisin sauce, sesame oil, topped up with chopped garlic, coriander and chilli in mine

2. My family uses a premade bottle of sukiyaki sauce 


Setting up everything else

1.Place all other ingredients into bowls or on serving platters 

2. Set up your gas/electric portable stove. 

3. In a hot pot pot, add in your soup and bring to boil

3. Gather your friends and family around and enjoy (remember ingredients like beef, pork, lamb and chicken slices cook much quicker than others)


* The ingredient measurements will vary depending on how many people are eating. This is just a rough guide. 


Mandarin Syrup Cake

Posted on 14 May, 2022
Mandarin Syrup Cake

Make the Sugar Syrup

Heat the sugar and mandarin juice in a small pot until the sugar has dissolved.

Simmer on low for 2 minutes.

Turn off the heat and leave to cool completely.


Make the Cake

Preheat a fan forced oven to 160C.

Line the base and sides of a deep round 20cm cake tin.

Cream the butter, sugar and zest in a stand mixer until light and fluffy.

Add eggs in one at a time, mixing well between each addition.

Remove the bowl from the stand mixer.


Add in sour cream and stir with a spatula.

Sift in flour and stir until just mixed through.

Add in almond meal, mandarin juice and vanilla. Stir until just combined.

Pour mix into prepared tin.

Bake for 1 hour 20 mins or until a skewer inserted comes out clean.


Use a skewer to poke holes into the top of your cake once it comes out of the oven,

Pour the prepared mandarin syrup over the top of your cake and let it sit for 15mins inside the tin to allow for the syrup to soak in.

After 15 mins, remove your cake from the tin onto a cooling rack and allow to cool completely.



Decorate your Cake (1)

You can simply top your cake with fresh mandarins.

Just slice a few mandarins in half.

Leave some halves with their peels intact and peel the others to reveal the segments.


Decorate your Cake (2)

Heat 1/2 cup sugar with 1/2 mandarin juice in a small pot. Once the sugar dissolves, simmer until the syrup thickens and starts to darken.

When the syrup has thickened, remove from the heat and let it cool completely.

Once cooled, add in 1/4 cup mandarin juice and mix into the syrup to loosen it so that you can pour it.

Whip 300mL thickened cream with 3T icing sugar and 1 tsp vanilla extract until soft peaks form.

Smear cream on top of your cake, leaving a small clear border without cream.

Drizzle prepared syrup over the cream.

Let most of the syrup pool in the centre at the top of the cake. Allow some of the syrup to drip down the sides of the cake.


Decorate your Cake (3)

Decorate as per suggestion in (2) above.

Top with prepared mandarins from suggestion (1) above.





Stir fried Kimchi Udon

Posted on 06 May, 2022
Stir fried Kimchi Udon

1. Place udon in a heatproof bowl. Cover with boiled water. Leave on the benchtop while you make the sauce. (The water is needed to just loosen the strands of noodles without breaking them.)

2. In a large skillet or wok, add oil, shallots and garlic. Sauté on medium heat for 1min to release their aroma.

3. Optional: Add in sliced bacon (or other marinated meats of your choice) and continue to stir until the fat is translucent and there is a bit of colour on your bacon 

4. Add in gochujang and stir to mix through.

5. Add in kimchi, then honey and stir through.

6. Reserve 1/4 cup of liquid from your noodles. Using a colander, drain away the rest of the water, leaving behind the noodles. Gently give the colander a shake to separate the strands of udon.

7. Add noodles to the work and stir through. Add in reserved noodle water and mix through until the sauce has emulsified. Remove from the heat when the sauce reaches the thickness you desire.

Serve on a plate, garnished with toasted sesame seeds and sliced spring onions. Top with a fried egg and enjoy!

Crispy Rice Salad (Nam Khao)

Posted on 01 May, 2022
Crispy Rice Salad (Nam Khao)

Rice Balls

1. Add glutinous rice to a large bowl filled with water and leave to soak overnight.

2. The next day, pour rice into a sieve/colander and drain.

3. Rinse with fresh tap water.

4. Line a steamer basket with parchment paper and add in rinsed rice (no water).

5. Steam for 30 minutes.

6. Meanwhile, prepare the rest of the ingredients for making the rice balls and place into a large mixing bowl.

7. After 30 minutes, remove the steamer and leave it to cool for 5-10 minutes on the bench top.

8. Remove the rice from the steamer and when cool enough to handle, mix all ingredients together in the bowl until everything is well combined.

9 Shape balls with your seasoned rice mix (larger than a golf ball but smaller than a tennis ball).

10. Deep fry rice balls until golden.

Set aside.



1. Combine the lime juice and sugar in a medium bowl. Stir to dissolve the sugar. 

2. Add in fish sauce and taste (You should be able to taste the sugar, lime and fish sauce but nothing should overwhelmingly stand out).

3, Keep adding fish sauce to the dressing until you achieve this balance.

4. Add water to thin out the dressing a little.

5. Add in garlic and chilli.

Assemble the Salad

1. Toast the glutinous rice grains in a dry skillet until golden.

2. Grind the toasted rice grains using a mortar and pestle to make the toasted rice powder. (The rice powder should not look like dust but needs to be fine enough to not resemble gritty sand.)

3. In a large mixing bowl, add salad ingredients.

4. Break up rice balls into big chunks and add into salad.

5. Pour in dressing and toss through.

6. Garnish serving platter with oak leaf lettuce leaves and serve. Best eaten immediately :)