Food

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Spaghetti Gochujang

Published September 1, 2016 by Ninik Becker

Spaghetti Gochujang

 

‘Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner’

~Sophia Loren~

 

Spaghetti Gochujang

So far I mostly use Gochujang (Korean chilli paste) to make Kimchi Soup, and this time I tried to mix it with the spaghetti. Gochujang and Miso available in most Asian stores, or buy directly when you travel to Korea.

For someone who has never tried Gochujang and Miso may taste a little strange. But for those who are familiar, they will like it. Gochujang and white miso mixture add richness flavor into the dish.

A fusion of western and eastern ingredients will produces a unique flavor. Something new for me. Anyway, this is really very simple recipe you can cook in short time.

Please take a look at the video below

 

 

Ingredients :

  • 2 servings cooked spaghetti
  • 1 medium carrot, diced
  • 1 stalk green onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • Egg(s) for topping
  • Little fresh parsley for garnish
  • 1/4 cup of water

Sauce :

  • 1 tbsp Gochujang (Korean Chilli Paste)
  • 1 tsp white Miso
  • 1 tsp light soy sauce
  • 3 tbsp water

Method :

In a small bowl, add Gochujang and white Miso. Add 3 tbsp water and stir until smooth. Add 1 tsp of light soy sauce, stir again until well blended. Set aside.

In a pan add little oil, fry egg(s) into your preference doneness. For this dish I prefer sunny side up egg. Set aside.

In the same pan, heat vegetable oil. Saute minced garlic, stir for couple of seconds and add carrot and green onion. Stir until carrot softened.

Pour the Gochujang mixture into the pan. Now, add 1/4 cup of water into the bowl, move the bowl to clean the remaining sauce, then pour into the pan. Stir and wait until boil.

Add cooked spaghetti and stir until well coated and the sauce reduced.

This will be a thick full flavor dish.

Serve immediately, top with sunny side up egg and chopped fresh parsley.

Guten Appetit !

 

Note : If you’ve never taste Gochujang and Miso before, try a little first and see how it goes.

 

 

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Strawberry Chocolate Bar

Published July 4, 2016 by Ninik Becker

Strawberry Chocolate Bar by Ninik Becker

 

At the moment I’m affected by the beautiful song of John Legend, All Of Me. The song is so beautiful that makes me want to cry when listening with my heart.

Like the lyric in the song, I loves the curves and the edges of my Strawberry Chocolate Bar too !

This is very d**n easy recipe, children can make it and they gonna love it. I believe there are many similar recipe out there about strawberry and chocolate. I used dark chocolate couverture but regular dark chocolate or milk chocolate work too.

 

Please check this out :

 

When I made this, my hands covered with melted chocolate. Not just hands. Tabletops, my camera, my dress ( at that time I was not wearing an apron ). Sometimes someone just needs to be a silly.

Alright, this is the recipe. Adjust the measurement of chocolate with strawberry you use. And what kind of tray you use.

 

Ingredients :

Makes a single chocolate bar with 8 pieces of strawberry.

 

  • 8 pieces of fresh strawberry, rinse, pat dry, hulled.
  • 250 g chocolate, chopped (chips)
  • A small square tray
  • Foil or parchment paper, follow the size of tray
  • A skewer/a toothpick

 

You may replace strawberry with other fruits. Be creative !

 

Fresh strawberry

 

Choose uniform-size strawberries, rinse gently then pat dry with paper towel. One by one cut the greens, leaving evenly surface bottom, so these pretty little things can sit nicely.

Melt chocolate in a stainless steel/glass bowl, over simmering water in a saucepan. The water should not boiling.

Stir until all melted, smooth and no more lumps. Remove from the heat. At this point, the melted chocolate slightly warm. Allow to cool about 3-5 minutes or more, depends of how much you use chocolate. Don’t let too long, chocolate will get solid again.

Prepare a flat surface, lined with parchment paper.

Use a skewer/a toothpick to hold the base of strawberry, dip in the melted chocolate to coat evenly. With a fork, remove covered strawberry from a skewer then put on prepared flat surface lined with parchment paper. Repeat the process until finished.

Let sit until chocolate dry.

Meanwhile, prepare a small tray lined with foil/parchment paper with extra in the edges. To help remove easily later.

Pour 2/3 of melted chocolate into tray, allow to set or almost set. Dip the base of each strawberry into remaining chocolate then arrange on chocolate in the tray.

(If your remaining chocolate start to solid, warm up again by putting your bowl with chocolate in it, over hot water bath in a bigger bowl, stir until melt again).

Drizzle the remaining melted chocolate on top. Let sit in the fridge until set.

Lift the foil from the tray. Peel off the foil from chocolate.

Slice strawberry chocolate to see contrasting colors. Beautiful.

 

Strawberry Chocolate bar by Ninik Becker

 

Enjoy. Guten Appetit !

 

 

 

Easy Peasy Pain au Chocolat

Published March 7, 2016 by Ninik Becker

 

Life can be easier with bite of chocolate….

This flaky pastry was made from homemade pastry dough. If using store-bought puff pastry sheet, then the 30 minutes rest is not necessary. I used dark chocolate in this recipe but milk chocolate will be great for somebody with sweet tooth.

Ingredients :

  • 500 g puff pastry dough (homemade)
  • 100 g dark chocolate/milk chocolate
  • 1 egg for egg wash

Method :

  • Roll out puff pastry dough into large rectangle. Mine was 30 x 40 cm.
  • Cut into 10 equally size 15 x 8 cm rectangles.
  • Cut the chocolate into finger size if possible or just break into small pieces.
  • Put some of chocolate on the narrow edge of pastry and then roll up. Repeat the process until finished.
  • Put on baking tray, seam side down. Because I use homemade puff pastry dough, I let the pastry rolls to rest for 30 minutes covered, until risen.
  • In the last 10 minutes rest, preheat the oven at 210°C.
  • (If you use store-bought pastry sheet, skip the ‘resting time’, and preheat oven before you roll up the pastry).
  • Beat the egg, brush on the surface of pastries.
  • Bake at 210°C for 15-20 minutes until golden brown, puffy and crisp.
  • Remove from oven, allow to cool slightly before put on serving dish. This pastry can be served warm or at room temperature.
  • Note : beware that when just come out from oven, the chocolate still melt, oozing, and hot ! Please don’t directly eat or it will burning your tongue.

 

Pain au Chocolat

 

You can make the size smaller for mini Pain au Chocolat or cut into triangles to make Chocolate Croissant.

Bon Appetit !

 

 

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