Category: Asian food

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Fried omelette rice with sweet and spicy tomato sauce

Growing up my brother and I probably had at least 2-3 ‘Omurice’ a week. ‘Omurice’ is one of the examples of ‘Yoshoku’, which refers to Western influenced Japanese cuisine. And this type of cuisine is also very popular in Korea. The typical Omurice we used to eat had fried rice with vegetables, ham or bacon wrapped inside thin omelette and topped with tomato ketchup. My little brother loved the combination of these flavors so much that he would ask me to make simpler version at home, which is steamed white rice topped with fried eggs and drenched in tomato ketchup. Continue reading Fried omelette rice with sweet and spicy tomato sauce

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Coconut and Korean red chili paste “Gochujang” prawn curry

korean chili paste curry

I love pretty much any kind of hearty food. But if I had to choose one, I would definitely go for a pot of hot stew or curry. I often call it a “belly warming food” :-). Being Korean, I grew up with soup and stew, which are essential parts of Korean cuisine. But I think these kinds of food are just so comforting to anyone no matter where you are from. So today I decided to make hearty, comforting, quick and easy one pot curry (not much washing up!) mainly with South East Asian ingredients (I need to use leftover coconut milk from the dairy-free rice pudding I made for my previous post ;-)) and a little bit of Korean flavor. This dish is mildly spicy but if you want to add some serious heat you could use hot Thai chili. This curry sauce will also work well with chicken or white fish. Continue reading Coconut and Korean red chili paste “Gochujang” prawn curry

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Dairy-free coconut black rice pudding with almonds and raspberries

My inspiration for this recipe is an Indonesian black rice pudding, which was specially requested by a friend a few weeks ago. She’s always had a sweet tooth, so it was not a surprise that she fell madly in love with the rich sweet rice pudding while her recent stay in Bali. Since I am also a fan of the dish myself I decided to give it a go, but with a little bit of twist. Continue reading Dairy-free coconut black rice pudding with almonds and raspberries

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Cold soba salad with avocado and roasted cashew nuts

Sometimes I just can’t be asked to do anything. Especially in a crazy hot Hong Kong summer day like today, last thing I want is to get cooked up in front of a hot stove. This dish is perfect for a day like this. It’s extremely simple since there’s not much cooking involved besides boiling some noodles and veggies, but still doesn’t compromise on flavors. This recipe, if I can call it a recipe, is based on everything I have in my cupboard and fridge. You can use any vegetables and nuts you have instead of what I listed. Just remember, you will want something crunch with your soba. Continue reading Cold soba salad with avocado and roasted cashew nuts

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Spicy and sweet pork stir-fry with Korean chili sauce

This is one of my all time favorite Korean food. Essential ingredient of the sauce is fermented Korean red chili paste called ‘Gochujang’, which is very commonly used in Korean cooking. Its complex spiciness is well balanced with the sweetness from onion and honey in this dish. Feel free to add a bit more honey if you want extra sweet flavor. And if you are worried about the heat taste the sauce after adding 1-2 tablespoons of chili paste then adjust the amount to your liking. Best way to serve the pork is to with fresh lettuce and fluffy rice. Continue reading Spicy and sweet pork stir-fry with Korean chili sauce

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Korean grilled beef in sweet soy sauce – Bulgogi

Korean soy sauce grilled beef bulgogi

Wonderfully sweet and umami Bulgogi is probably the best known and one of the most popular dishes among Korean food. I am a spicy food junkie, but I can never resist this tender mouth-watering beef dish. It is so simple to make, after you prepare and puree the ingredients all you have to do is to marinate and cook the beef in high heat quickly. Ingredients like Asian pear and ginger are known to tenderize the meat as well as adding flavors. It is also essential to use thinly sliced beef, as thin as possible. I use either flank or short rib cuts for shabu shabu. Continue reading Korean grilled beef in sweet soy sauce – Bulgogi