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Jump To Recipe Jump To Video Taking inspiration from my previous cold soba noodles recipe, I've employed the transformative cold brewed dashi technique once again. I've intentionally designed this recipe to be minimalist in its approach, wanting the dashi soup to stand proud as the star of the show. Every other element is there to further enhance and uplift this culinary experience. Cold brewed dashi... For this dish, I've chosen to go with fresh udon noodles. Their thick and chewy texture complements the dashi beautifully. However, feel free to embark on your own noodle journey—whether it's ramen, soba, or any other noodle you fancy, the end result is bound to be delectable. What's paramount, however, is crafting the dashi from scratch. The cold brewing method, although requiring some patience as it sits in the fridge, is incredibly straightforward. And believe me when I say: the depth of flavor and authenticity it brings is undeniably worth every moment spent waiting. In essence, this dish is a celebration of simplicity, showcasing how few well-chosen ingredients can create something truly magical. There really shouldn’t be any reason for you to miss out on this. So, with excitement in the air, let's jump into the recipe! I am using this gorgeous handmade dinnerware from KRA Sanctuary. Ingredients: (Serve 1) Cold Brewed Dashi: Kombu, 10g Dried Shiitake Mushrooms, 2 Water, 1 L Noodles: Fresh Udon, 200g Granulated Sugar, 1 TBSP Mirin, 1 TBSP Soy Sauce, 1.5 TBSP Sea Salt, Pinch White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Shichimi Togarashi, Pinch Nori Flakes, Pinch Scallions Coarsely Sliced, For Garnishing Equipment: Pot Container with Lid Directions: Prepare the cold brewed dashi. Add everything to a sterilized container. Cover and chill in the fridge for at least overnight. The next day, pour into a pot over low heat. The dashi should be barely simmering. Remove any scum that floats onto the surface. Continue cooking for about 5 to 8 mins. Remove from heat and drain. Discard the residue. Now you have a superb dashi. Prepare the noodles. Reserve half of the dashi chilled in the fridge. Return the remaining half back to the sauce pot over low heat. Keep it on bare simmering and add in the udon. Cook until the udon floats to the surface, about 1 to 3 mins. Add sugar, mirin, and soy to a serving bowl. Stir until the sugar has dissolved. Add the cooked Udon to the serving bowl, along with the soup. Stir to combine well. Garnish with some white soy sauce, toasted sesame oil, shichimi togarashi, nori flakes and scallions. Serve immediately. Slurplicious... Recipe Video:

Jump To Recipe Jump To Video Hey, shoutout to my Insta-friend Natalie for inspiring this English bread pudding recipe that's got me hooked! Now, y'all know I can't resist putting my own spin on things. So, I went ahead and soaked the raisins and citrus peel in brandy—talk about a flavor bomb! And let's not even get started on the browned butter; it adds this nutty, rich depth that you won't be able to resist. Just outta the oven... But wait, there's more! You know that moment when you take a bite and hit the crumbly layer on top? Yep, I added that extra crumble layer just for that crunchy, melt-in-your-mouth experience. It's like hitting the jackpot with every forkful. So, don't get me wrong, Natalie's bread pudding is already amazeballs, but I just had to add my own flair to it. Trust me, you'll want to make this your go-to comfort dessert. Give it a try and let me know what you think! Ingredients: Inspired by @windsor__foodie (Make two 9" round or one 8" X 8"square pudding) Bread Pudding: Raisins, 100g Citrus Peels, 50g Brandy, 2 TBSP Any Stale Bread, About 500g I am using 2 sourdough loaves Whole Milk, 400g Eggs, 2 Browned Butter, 60g + More For Greasing Demerara Sugar, 80g Cookie Spice Blend Homemade, 2 TSP Crumble: Light Muscovado Sugar, 40g Unbleached All Purpose Flour, 150g Sea Salt, Pinch Unsalted Butter Cold Diced, 100g Equipment: Oven Directions: Please visit my "Cookie Spice Blend" for the recipe. Prepare the bread pudding. Preheat oven to 190 degree celsius or 375 fahrenheit. In a large bowl, add raisins, peels and brandy. Mix to combine well. Set aside until ready to use. If you can slice your stale bread easily, you can skip these steps. Soak stale bread with some water. Transfer onto a baking tray. Wack to the oven and bake for 10 to 12 mins or until soft and crispy. While the bread is still warm, coarsely dice it into cubes and transfer to a large mixing bowl. *Lower the temperature of the oven to 160 degree celsius or 320 fahrenheit.* Lightly grease baking pans with some butter. In another large bowl, combine milk, eggs and browned butter. *To make browned butter, melt butter in a sauce pot, and continue cooking until the sizzling becomes subtle. Keep an eye on it as it can burn very fast. Cook for another 30 secs to 1 min or until the milk solids are browned. Remove from heat and pass it through a coffee filter over a sieve and bowl. Weigh the browned butter and compensate for the weight with some olive oil.* Add this wet mixture to the bread. Mix until the bread is wet and almost becomes like a batter. Add in sugar, cookie spice and the raisin mixture. Mix to combine well. Spread the bread pudding mixture onto the prepared pans. Prepare the crumble. In a large bowl, add sugar, flour and salt. Mix until well combined. Add in the cold butter. Mix to combine well until it resembles wet sand consistency. Sprinkle the crumble over the bread pudding. Wack to the oven and bake for 60 mins to 70 mins or until the crumbles are golden brown. Set aside to cool down slightly before slicing and serving. Enjoy. It's starting to smell like Xmas... Nourishing... Recipe Video:

Jump To Recipe Jump To Video So, I whipped up this shortcut Tiramisu in a martini glass for my daughter's birthday, and let me tell you, it was a hit! No fuss with layering savoiardi; just dollop that creamy mascarpone right in the glass. I stuck a couple of savoiardi on the sides for good measure and that classic touch. Easy, quick, and still got that 'wow' factor. Posted a sneak peek on my socials and someone on TikTok was like, 'Recipe, please!' So, here we are. The martini glass isn't just for the 'Gram; it actually makes for the perfect portion. A spoonful gets you a bit of everything: the creaminess, the coffee hit, and the liqueur kick. Trust me, it's Tiramisu but without the long prep time. So, whether it's a birthday or you're just feeling fancy on a weekday, this shortcut Tiramisu has got you covered. I mean, who says you can't have elegance without spending hours in the kitchen? Give it a try; it's a game-changer! Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Granulated Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Fresh Orange Zest, 1 Orange Coffee Liqueur, 2 TBSP Tiramisu: Coffee Freshly Brewed, For Dipping Coffee Liqueur, 2 TBSP Savoiardi, 4 High Quality Cocoa Powder Preferably Valrhona or Callebaut, For Dusting Raw Cacao Nibs, For Garnishing Equipment: Double Boiler Hand / Stand Mixer Martini Glasses Directions: Prepare the fillings. Prepare a double boiler. Add the egg yolks to the double boiler. Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.* Add in the sugar and whisk until the sugar has dissolved. The mixture should thicken and the color should lighten. In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form. In another large mixing bowl, whisk mascarpone to loosen it. Fold the yolk mixture into the mascarpone until well combined. Next, fold the egg whites in 1/3 portions until everything is fully incorporated. Followed by orange zest and coffee liqueur. Keep chilled until ready to use. Prepare the tiramisu. When about to serve, add the fillings to martini glasses. In a shallow bowl, add coffee and coffee liqueur. Mix until well combined. Dip one savoiardi into the coffee mixture and flip only once. Slide the dipped savoiardi to the side of the martini glass. Repeat the steps to have 2 savoiardi on each martini glass as shown in the photos. Dust cocoa powder over the top and garnish with cacao nibs. Serve immediately. Mama Mia... No word is needed... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: This marks the end of this collaboration. I thought of finishing it with a bang but chose a subtle route instead. A quiet closing to be exact. Anyway, if you are a Singaporean, you probably heard of the Canadian Pizza secret menu. One of the items is Sambal Ikan Bilis pizza! Yes! Back in those days when Canadian Pizza was at its peak, they had loads of secret menu items. It is sad that they had taken down their secret menu entirely. Fret not, cos I got you covered. Whenever I am craving that pizza and I want a quick bite, I would make this grilled sandwich. Every bite is nostalgic. I am not gonna lie as I'd heard it from somewhere that peanut butter is also added to that pizza. Ikan Bilis is actually dried anchovies. If you can't get your hands on any, any dried fish would work. You can also use different types of good melting cheese. I am just keeping it simple with mozzarella and parmigiano reggiano. In closing, I hope you will give this sandwich a try. Ingredients: (Serve 2) Ikan Bilis / Dried Anchovies, 200g Canola / Sunflower / Grapeseed / Peanut Oil, For Sauté Onion Finely Sliced, 1 Sea Salt, Pinch Gula Melaka, Pinch Garlic Thinly Sliced, 3 Cloves Sambal Homemade, 3 TBSP (Adjust To Preference) Crunchy Peanut Butter Preferably Pic's, 2 TBSP Scallions Finely Chopped, A Handful Kewpie Mayo, 4 Spread Shokupan Homemade / White Sandwich Bread, 4 Slices Parmigiano Reggiano, For Grating Mozzarella Cheese, A Handful Of Slices Equipment: Cast Iron Skillet / Pan Directions: Please visit my "How To Make Sambal" page for the recipe. Please visit my "How To Make Shokupan" page for the recipe. Soak the ikan bilis in warm water for 1 hour. In a skillet or pan over medium heat, add in oil. Once the oil is heated up, add in the onion. Season with salt and gula melaka. Sauté until lightly caramelized. Add in garlic, ikan bills & sambal. Sauté until well combined. Add in peanut butter & scallions. Sauté until well combined. Remove from heat. Spread mayo on 1 side of each bread. Without any heat & using the same skillet & pan, grate in some Parmigiano roughly to the size of your bread. Bring the heat up to low. Place a slice of bread onto the grated Parmigiano, mayo side down. Place a few slices of mozzarella on the bread, follow by the sambal ikan bilis. Top with a few more slices of mozzarella. Lastly, bread, mayo side up. Using a spatula, gently press the sandwich. Cover & cook for about 1 to 2 mins or until the bottom is crisp-browned. Remove the sandwich with a spatula. Off the heat & grate in some Parmigiano. Swiftly, flip the sandwich onto the Parmigiano. Cover & cook for about 1 min or until the bottom is crisp-browned. Remove from heat & repeat the step for the remaining sandwich. Serve immediately. How's my cheese pull? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: My very 1st recipe in 2021! This recipe is inspired by an old friend, Izzy aka @mindfullofcooking. You can check her recipe over here. Hers does look more beautiful than mine, to be honest. I still stick to my rules for making grilled cheese sandwiches tho: use simple white thick sandwich bread and use a combination of real cheeses. None of that processed cheese products, FFS! And please, for the love of food, stop buying the pre-shredded or pre-grated ones. Those cheese contain sawdust (an ingredient which is allowed by the FDA, yes IKR?) which will prevent the cheeses from clumping together. Yes, a huge slice of cheese will cost a lot more, but at least you know it is the real deal. Pardon me for my ranting. I added some bacon for some flavors and texture. I also switched out the basil for nori flakes. I even added a spicy kick with some of @chillibellasg's Korean chili paste. You can of cos use regular Gochujang if you are not residing in Singapore. I am glad the ingredients come together very well without overpowering one another and without outshining the star of this dish; kimchi. It would be best if your kimchi is a bit aged and fermented. Well, of cos, homemade kimchi is still the best. Without much delay, let's get started with the recipe. Ingredients: Inspired by Izzy (Make 2 sandwiches) High Quality Turkey Bacon, 1 Maple Syrup, A Drizzle Kimchi, 2 Heaped TBSP Or Watermelon Rind Kimchi Homemade @chillibellasg's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference Gruyère Freshly Grated, A Handful Nori Flakes, Pinch Sea Salt, Small Pinch Shokupan Homemade / White Sandwich Bread, 4 Thick Slices Kewpie Mayo, 4 Spread Parmigiano Reggiano, For Grating Low Moisture Mozzarella, A Few Slices or Strips Equipment: Cast Iron Skillet / Pan Directions: Please visit, "How To Make Vegan Kimchi" for the recipe. Please visit, "Watermelon Rind Kimchi" for the recipe. Please visit, "How To Make Shokupan" for the recipe. In a skillet, add bacon. Cook until the bottom is slightly browned and oil starts to release. Flip and drizzle in the maple syrup. Cook thru' but not till crispy. Remove from heat and set aside to cool down slightly. Drain kimchi to remove some of the excess juice. *You can do this by squeezing or hang on a sieve.* Finely chop the drained kimchi into fine pieces. Transfer into a bowl. Add in Korean chili paste. Slice bacon into fine strips. Add in the sliced bacon, along with gruyère, nori flakes and salt. Mix until well combined. Spread mayo on 1 side of each bread. Heat the skillet over medium-low heat. Grate parmigiano into the same skillet, to a size slightly bigger than the bread. Once the cheeses start to cook, place a slice of bread, mayo side down onto the cheese. Press the bread gently with a spatula for about 15 secs. Lay mozzarella slices or strips onto the bread. Spoon the kimchi mixture over the mozzarella. Place another slice of bread, mayo side up, over the top. Gently the sandwich with a spatula for about 15 secs. Cover and cook until the cheeses start to brown and the oil has almost evaporated. Using a spatula, remove the sandwich from the skillet. Grate parmigiano into the skillet. Flip the sandwich onto the cheese. Press gently with a spatula and cover. Cook until brown and crispy. Remove from heat and transfer onto a serving plate. Repeat the steps for the remaining sandwich. Slice and serve immediately. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I have never really tried Korean cuisine, even tho my eldest daughter is a huge Korean fan. Yes, she watches Korean drama and idolizes K-Pop groups. When she heard that I will make some Korean dishes for the month of October, she jumped with joy. So, what made me decided to make some Korean recipes? Making kimchi really does take a bit of time and effort, but, I guarantee, the end results will make all that sweat worthwhile. If you are wondering what kinda recipes go well with kimchi, you can check out @mindfulcooking website. I still dream of her Kimchi Grilled Cheese Sandwich. Ingredients: (Make 2 medium jars) Nappa Cabbage, 1 Pink Himalayan Salt, For Seasoning Vegan-Friendly Soy Sauce / Tamari, 2 TBSP Demerara Sugar, 2 TBSP Fresh Pineapple Juice, 1/4 Cup Warm Water, 1/4 Cup Ginger Coarsely Sliced, 1" Yellow Onion Coarsely Sliced, 1 Garlic Coarsely Minced, 6 Cloves Korean Chili Flakes, 1/2 Cup Adjust To Preference Carrots Julienned, 1 Large Scallions Slice To 2" Long, 2 Bunches Equipment: Blender / Food Processor Airtight Jars Directions: Peel and discard the outer layer of the cabbage. Peel and wash each cabbage layer thoroughly. Lay layers of cabbage onto a clean plate. Sprinkle some salt over the top. Place another layer of cabbage over the top. Pressing as you stack. Repeat the process until all the layers of cabbage are stacked and seasoned. Set aside for 30 mins. While the cabbage is resting, add soy sauce, sugar, pineapple juice and water into a bowl. Stir until well combine or until the sugar has dissolved. Add ginger, garlic, onion and chili flakes into a blender. Add in the soy sauce mixture as well. Blitz until smooth. Transfer into a bowl and set aside. The cabbage should have rested for 30 mins. Before touching the cabbage, make sure your hands are thoroughly cleaned. Flip the layers of cabbage onto another clean plate. Sprinkle with salt, pressing and stacking. Repeat the process with the remaining layers of cabbage. Set aside to rest for 30 mins. This is the 2nd flip. There will be a total of 4 flips. While the cabbage is resting, prepare the carrot and scallions. Toss the carrot and scallions with the chili mixture, making sure they are well coated. Set aside. It should be time for the 3rd flip, season, press and stack. Set aside to rest for 30 mins. While the cabbage is resting, sterilize the jars and lids in simmering water for 5 mins. It should be time for the 4th and last flip, season, press and stack. Set aside to rest for 30 mins. You can wash the dishes while waiting. After 30 mins, wash each layer of cabbage thoroughly under running water to remove excess salt. You can pad the cabbage dry with kitchen paper, but I prefer to place them onto plates and allow them to air dry naturally. It will take about 2 hrs, flipping halfway thru. Once the cabbage has dried, transfer the carrot and scallions chili mixture into a large mixing bowl. Toss in 2 layers of cabbage. Coat each layer well with the chili mixture. Repeat the process for the remaining layers of cabbage. Transfer into the sterilized jars. Press with the back to a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for 24 hrs. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place. Repeat this process every 24 hrs up to a total of 72 hrs or 1 week. The longer you allow it to ferment, the tangier and flavorful the tastes will be. Once you are satisfied with the taste, chill and keep in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: One of my InstaFam, @beerswithdave, suggested that I make Kimchi Fried Rice with homemade Kimchi. He told me that this is one of his favorite food. To be honest, I am not a fan of rice (yes, I know I should be banished or outcasted from my Asian society for saying that), but I am so glad that I decided to take his advice and give it a shot. As much as I know, overnight cooked rice is the best for making any fried rice. Don't worry, no colander. Just use a rice cooker to cook the rice. If you like rice and you are not Asian, please do yourself a favor, go get a rice cooker. It is very affordable. You can also cook any rice with ease without any draining or washing rice in a colander. LOL! I am not using any wok for this recipe because I know most non-Asians do not own any wok in their kitchen. But most people at least have a skillet or a pan right? As shown in my recipe video, there isn't any fancy tossing too. I am showing you how to get it done properly as simply as I can. If you are a vegan, you can leave the egg out. If not, you can top your kimchi fried rice with a sunny side up or even a fried egg. Anyway, I hope you will give this recipe a try and let's hope Uncle Roger approves this. Ingredients: (Serve 2) Rice, 1 Cup Kimchi, 1 Cup Or Watermelon Rind Kimchi Homemade Sesame Oil, 3 TBSP Garlic Finely Minced, 3 Cloves @chillibellasg's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference Sea Salt, Pinch Mushroom Powder, Pinch Eggs, 2 (Optional) Scallions Finely Sliced, For Garnish Nori Flakes, For Garnish Black Sesame Seeds, For Garnish Equipment: Cast Iron Skillet / Pan Rice Cooker Directions: Please visit, "How To Make Vegan Kimchi" for the recipe. Please visit, "Watermelon Rind Kimchi" for the recipe. Wash and drain the rice 3 times. Add water to submerge the rice with about a knuckle depth. Cook the rice in a rice cooker as per the manufacturer's instructions. Once the rice is cooked, fluff the rice. You should have about 3 to 4 cups of cooked rice. Keep chilled in the fridge overnight. The next day, drain kimchi to remove the excess juice. Reserve the juice. *You can do this by squeezing or hang on a sieve.* Finely chop the drained kimchi. Transfer into a bowl. I also reserve some of the kimchi for garnishing. In a skillet over medium heat, drizzle 1.5 TBSP of sesame oil. Once the oil is heated up and at the smoking point, add in the chopped kimchi. Saute for a few seconds. Add in garlic and saute until aromatic. Add in the overnight cooked rice. Break up any large clumps of rice with a spatula. Saute until well combined. Add in the kimchi juice and chili paste. Saute until well combined, making sure every grain of rice is well coated. Drizzle in the remaining sesame oil. Taste and adjust seasoning with salt and mushroom powder. Give it a final saute. Transfer onto a large plate. You can garnish with scallions, nori and sesame seeds at this stage and serve at this point for a vegan-friendly option. Or you can cook 2 sunny side ups and serve on individual plates as shown in the photos. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I'm not usually one to boast, but after receiving requests for more ideas on how to use the watermelon rind kimchi I shared a couple of weeks ago, I couldn't resist diving into some Korean-inspired kimchi recipes. This was the first creation that came to mind. As autumn approaches, it's the perfect addition to a chilly, snug day. I'm crafting a miso-based stock from scratch, although you can certainly skip this step and opt for store-bought chicken or vegetable stock. Yet, I assure you, if you put in the effort to make your own, the results will be well worth it. As for the protein, you've got options – pork belly, ground pork, chicken, or even a vegan twist with mushrooms. In my rendition, I'm using ground beef, but feel free to cater to your own taste buds. Want to take a shortcut? Store-bought kimchi works too. The final dish boasts a delightful mix of spiciness, tanginess, and umami. I enjoy serving the stew with fresh udon, but if you prefer, you can skip the noodles and let the stew shine atop a bed of rice. As always, the choice is yours. So, without further ado, let's dive into crafting this mouthwatering recipe. I am using this amazing handmade dinnerware from KRA Sanctuary. Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Dried Anchovies, 1 TBSP Kombu, 1 White Radish Coarsely Sliced, 1 Stew: Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ground Beef, 125g or Ground Pork, Pork Belly or Chicken Watermelon Rind Kimchi Homemade Finely Sliced, 250g or Kimchi Homemade Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Gochugaru, 1 TSP Adjust To Preference Gochujang, 1 TBSP Adjust To Preference Silken Tofu Coarsely Sliced, 300g Scallions Coarsely Sliced, A Handful Toasted Sesame Oil, 1 TBSP Fresh Udon, For Serving (Optional) Or Handmade Noodles Homemade Eggs, For Serving (Optional) Equipment: Cast Iron Pot / Heavy Pot Cast Iron Skillet / Pan Directions: Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes. Please visit, "Volcano Handmade Noodles" for the handmade noodles recipe. Prepare the simple stock. In a sauce pot over medium heat, add water and miso paste. Stir to dissolve the miso paste. Add in the anchovies, kombu and radish. *I also like to add in all the vegetable scraps.* Bring it up to a simmer. Continue cooking for 5 to 8 mins. Remove from heat, cover and steep for 10 mins. After 10 mins, drain and discard the residue. Set aside until ready to use. Prepare the stew. In a skillet over medium heat, add sesame oil. As soon as the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by ground beef. Saute until lightly browned. Add in the kimchi and kimchi brine. Saute until well combined. Transfer this mixture to the prepared stock. *I like to deglaze the skillet with some of the stock as well.* Bring it up to a simmer. Add in tofu and stir gently to combine well. Turn the heat down to low. Cover and cook for 10 to 15 mins or until the stew is slightly reduced. If you prefer a more soupy consistency, you can cook for about 8 mins. But if you prefer a thicker stewy consistency, cook further and reduce to your desired consistency. *Stir occasionally to prevent burning.* Final taste and adjust for seasonings for salt and pepper. You can serve this as it is with some drizzling of toasted sesame oil and garnish with some scallions. But I like to cook this with some fresh udon. I also like to crack a fresh egg onto my serving bowl and add the hot udon kimchi stew over it. Garnish with some scallions and a drizzle of toasted sesame oil. Serve immediately. Slurplicious... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I did mention that more Korean-inspired kimchi recipes were on the horizon, and true to my word, here's another one. I've had a version of this dish at a Korean restaurant in Singapore, but it left me underwhelmed. That disappointment became the catalyst for me to reimagine this dish in my own unique way. Once again, the protein choice is yours to make. Whether it's meat or a finely minced mushroom alternative for a vegan twist, the kitchen is yours to explore. The key lies in using firm tofu and delicately placing it directly onto the serving plates before steaming. This precaution is vital as the tofu can become quite delicate once it's been steamed. Believe me when I say that my daughter and I polish off this dish within minutes. The flavors are incredibly satisfying, and it would be a missed opportunity not to try this recipe. It's simple, straightforward, and delivers fantastic taste. Give it a shot; you won't regret it! Gorgeous handmade dinnerware from KRA Sanctuary. Ingredients: (Serve 2) Ground Beef / Pork / Chicken, 250g Or Finely Minced Shiitake Mushrooms Gochugaru, 1 TBSP Adjust To Preference Gochujang, 2 TBSP Adjust To Preference Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Soy Sauce, 2 TBSP Sesame Oil, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Firm Tofu, 300g + 300g Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Watermelon Rind Kimchi Homemade Finely Sliced, 180g or Kimchi Homemade Scallions White Parts Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling White & Black Sesame Seeds, Pinch Scallions Green Parts Coarsely Sliced, A Handful White Soy Sauce, For Drizzling Equipment: Steamer Cast Iron Skillet / Pan Directions: Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes. In a large bowl, add ground beef, gochugaru, gochujang, kimchi brine, soy sauce, sesame oil, salt, pepper and garlic powder. Mix until well combined. Cover and marinade in the fridge for at least 4 hrs to overnight. *I would advise you to unmold the tofu onto 2 individual plates you will serve with. This is because the tofu would be too fragile to transfer after steaming.* Cook the tofu in the steamer for 6 to 8 mins. The tofu will release loads of liquid after steaming. As carefully as you can, discard the liquid. Set the tofu aside until ready to use. You can do this while the tofu is steaming: In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Add in the kimchi and saute until well combined. Followed by the marinated beef. Saute until well combined and until the beef is cooked thru' or slightly browned. Add in the white parts of the scallions and saute until well combined. Taste and adjust for seasonings. Remove from heat. Add in toasted sesame oil and seeds. Give it a final stir. Top the tofu with this beef mixture. Garnish with more sesame seeds, green parts of the scallions, toasted sesame oil and white soy sauce. Serve immediately. Mama Mia... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Honestly, cold noodles were never on my radar. It felt a bit peculiar, considering noodles are usually savored fresh off the stove. Cold noodles felt like an unconventional twist. But curiosity got the better of me, and I ventured into uncharted culinary territory. Let's be clear – this isn't your typical Memil-guksu. It's more of my take on Korean-inspired noodles with a dash of kimchi flair. The true blue Memil-guksu will be on my to-do list, promise. By the way, did you know that in Korean, Soba goes by the name Deulgireum Makguksu? It's a type of Memil Guksu, where Memil stands for buckwheat and guksu for noodles. I'll admit, these cold noodles might just be my antidote to the relentless heat. Imagine a bowl of tangy, spicy, savory goodness with a subtle hint of sweetness – all chillingly refreshing. Don't just take my word for it; you've got to dive in and experience it yourself. Ready to embark on this cooling culinary adventure? Let's roll up our sleeves and dive into the recipe. I am using this gorgeous handmade dinnerware from KRA Sanctuary. Ingredients: (Serve 1) Soba, 100g Sea Salt, Pinch White Soy Sauce, For Drizzling Scallions Coarsely Sliced, For Garnishing Soy Eggs Homemade, For Serving (Optional) Sauce: Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Soy Sauce, 1 TBSP Kimchi Brine / Mirin / Rice Vinegar, 1 TBSP Pure Honey, 1/2 TBSP Light Muscovado Sugar, 1/2 TBSP Toasted Sesame Oil, 1 TBSP + More For Drizzling White Sesame Seeds, 1 TSP Black Sesame Seeds, 1 TSP Watermelon Rind Kimchi Homemade Finely Chopped, 75g or Kimchi Homemade Equipment: Pot Directions: Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes. Please visit, "Soy Eggs" for the recipe. Cook soba as per packaging instructions. Just when the soba is al dente, remove from heat. Immediately drain and rinse under running water to stop it from cooking further. Place onto a plate and set it aside until ready to use. Prepare the sauce. Mix everything in a large bowl until well combined. Add in the cooled soba noodles. Toss and combine well, making sure the noodles are well coated. Transfer to a serving bowl. Drizzle more toasted sesame oil and some white soy sauce over the top. Garnish with some scallions. Serve immediately with some soy eggs if desired. I will be slurping away... I don't think 1 serving is enuff... Recipe Video: This recipe is featured in my ECookbook: