Ben made this Korean Egg Bread for me to bring for lunch at work.
We used a muffin tin to make four with egg filing. Since I am not a fan of egg, I asked him to made me a couple with cheese only.
We used a rectangular aluminium foil pan to make mine so that I get a bigger portion.
- 2 tablespoons unsalted butter, melted
- 7 tablespoons sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup milk
- 2 eggs for the cake batter, extra eggs for filing
- cooking oil for coating the pan
- Mozzarella cheese, optional
Source: this recipe is adapted from https://www.maangchi.com/recipe/gyeran-ppang
Yields: 4 rectangular bread or 8 muffin size bread
When we were shopping in the Costco in USA, we decided to grab our lunch there. There is self service terminal for ordering food here.
We had the usual hotdog and soda combo which we can get in Costco in Canada. This is the most value for money item on the menu.
The Chicken Bake was very nice. It is a big serving too. Ben and shared one while Nanzaro had one on his own.
We also had a Beef Chili bowl. We were so full that we could not finish it and brought it home.
For dessert, we had the Twisted Churro. It was kind of bready and dry.
Visa card is accepted here. I will definitely get the Chicken Bake again.
Ben made this Korean snack food for the family. The recipe is adapted from one of his favourite youtube food blogger, Maangchi.
Our boys simply love this crunchy boneless chicken nugget with a sweet and spicy sauce.
- 3 chicken breasts (about 1 1/2 pounds), cut into bite size pieces
- 1 1/2 teaspoons minced ginger
- 3 teaspoons light soy sauce
- 3/4 teaspoon ground black pepper
- 1 whole egg plus 1 egg white
Spicy garlic and leek-infused oil:
- 1/2 cup vegetable oil
- 1 1/2 cups thinly shredded leek (1 whole leek)
- 12 garlic cloves, cut into halves
- 2 to 3 tablespoons red chili flakes
Vegetables and seasonings:
- a small bunch of green onions (about 6 to 8), chopped
- 1 large sized onion, chopped
- 10 dried chili peppers
Sweet and sour sauce (combine in a measuring cup, stir and mix well):
- 3 tablespoons light soy sauce
- 6 tablespoons water
- 4 to 6 tablespoons syrup (or sugar)
- 3 tablespoons white vinegar
- 3 teaspoons potato starch
- 1 cup vegetable oil for frying
- a few drops of sesame oil
Ben made this Taiwanese Braised Pork Belly for dinner.
Everyone at home loves it. It is saucy and the pork belly has the right amount of fat and lean meat which gives it the great texture.
- 1 pound pork belly, cut into small strips
- 1 tablespoon cooking oil, optional
- 4 to 5 medium shallots, chopped
- 2 cloves garlic, minced
- 8 pieces of dried shiitake mushroom, re-hydrated (reserved soaking liquid), diced
- 1 teaspoon five spice powder
- a few dashes of ground white pepper
- 1/2 cup of white rice wine (Chinese cooking wine)
- 1/3 cup light soy sauce
- 1/3 cup dark soy sauce
- 15g rock sugar
- 1 can (395ml) chicken stock
- 300ml mushroom soaking water
- 4 hard boil eggs – as complement
- blanched green vegetable – as complement
This recipe is adapted from spicenpans.com
Serves: 5 to 6
After church service on Sunday, Ben and I went to Crystal Mall food court for lunch and buy groceries, killing 2 birds with one stone.
We tried the Malay Curry House since the Ipoh Beansprout stall is closed on Sunday.
We shared a Hainanese Chicken from Hell combo. There was too much sauce which was not as spicy hot as its name suggest. In fact, the sauce was too salty.
There were generous amount of boneless Hainanese chicken and the oily rice was good.
The combo came with a drink, some sort of flavoured tea.
Cold drink has an extra $1 charge. We paid cash for it.
I would get the traditional Hainanese Chicken Rice if I’m craving for it but not this saucy one.
Ben made the Seremban Siew Bao from scratch at home because he misses it. The last time he had it was probably six years ago when he went back to Malaysia.
The Siew Bao was a success and Ben was very satisfied. He got the recipe from this youtube. We made some adjustments to the recipe to our preference like:
- darker colour filings
- darker glaze by just using egg yolk
- more liquid in the seasonings to add moisture to the filings
- 2 tablespoons oil
- 4 slices ginger
- 4 cloves garlic, chopped
- 1/2 medium onion, chopped
- 1 pound ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
- 3 tablespoons all purpose flour dissolved in 3/4 cup chicken broth
- 400g all purpose flour
- 100g butter in room temperature
- 3 tablespoons sugar
- 180ml water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200g all purpose flour
- 140g butter in room temperature
Glazing and Garnishing:
- 2 to 3 egg yolks, beaten
- toasted sesame seeds
Ben made this vegetarian Eggplant as a side dish.
- 1 long Eggplant
- 5 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- chili flakes, optional
- toasted sesame seeds for garnishing
Nanzaro treated the family with a German brunch.
Fraser Park Restaurant is located at an unassuming warehouse park at Byrne Road. It was very busy when we arrived around 11:30AM on a Saturday. Sharing table is a norm here.
Ben and I shared a German breakfast as the serving is big. It is a bed of hash brown topped with 3 eggs scrambled with sauteed onions, peppers and cheese. On top of that, there is sausage and generous amount of bacon and ham.
The German breakfast also comes with 2 toasts of your choice and a piece of fruit. Continue reading
Ben loves dishes with a lot of sauce. He can just eat steamed rice with sauce.
Ben made this Chinese Five Spice Chicken with Hard Boiled Eggs and Tofu Puff on Thanksgiving weekend. We avoid going out to eat thinking that restaurants will be packed.
- 3 chicken legs, trimmed fat and cut into drum sticks and thighs (about 2 pounds), sprinkled with 2 tablespoons Chinese Five Spice Blend and rub gently
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3 to 4 cups of water
- 2 tablespoons sugar
- 1 teaspoon salt, or to taste
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 5 hard-boiled eggs
- 6 pieces tofu puff, cut into halves
- Coriander leaves for garnishing
I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.
Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.
- 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
- 1 large onion, cut into 1 cm chunks
- 2 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons corn syrup
- 1 teaspoon sesame oil
- toasted sesame seeds, optional
- chopped green onion, optional
- 3/4 cup water