Kimchi Bokkumbop

Korean food is one of my favourite food since dearie hubby brought me to one of the Korean Restaurant located at Jalan Ampang and it is somewhere opposite Palm's Garden Hotel. I think Korean Food is a very healthy food cos there is not much frying and it is not oily. The one I like most the side dishes to be eaten together with the BBQ meat and also wrapped it with lettuce. They called it ' Banchan' if I am not mistaken.

Last week I tried out Kimchi Bokkumbop aka Kimchi Fried Rice at home. Since I have about half a bowl of Kimchi left in the fridge so.... Kimchi Fried Rice topped with fried sunny egg is my choice. I am lucky that day cos the egg got 2 egg yolks in it.

Search around the web and try to find the recipe for Kimchi Bokkumbop. Finally I found it.

Here is the recipe.

Ingredients :
1/2 cup Kimchi with liquid, chopped into small pieces
Some chopped onion
2 cups of cooked rice, preferably left overnight in the fridge
1 tin anchovies/sardines, you can also substitute with minced pork or beef
Salt and pepper to taste
1 tsp soya sauce
Some sesame oil
1 fried sunny egg

Method :
1. Sautee chopped onion till soft and add in kimchi with liquid and anchovies. Stir-fry for a minute.
2. Then add in the cooked rice and mixed well.
3. Season with salt and pepper to taste. Then add in soya sauce and a dash of sesame oil. Mixed well and stir -fry for about 2 minutes.
4. Dish up into a plate and place a fried sunny egg on top of the rice.

Dearie hubby tried the Kimchi Fried Rice and he don't really like it. I ask him why and he told me taste more like " Kiam Chai Fried Rice". I personally have not try any of the Kimchi Fried Rice from the Korean Restaurant and can't really give comment whether it really taste that way. But I think the recipe I get from the Korean Web will not go wrong !

Got Con !!!

It rains again this evening. I really hate it when it rains just before you are off from work. Today supposed to go pasar malam to by some veg for this week, but ended up back to home due to the heavy rain.

Bought some mangoes from the pasar malam last Tuesday and 'shit' got conned by the pasar malam man. The mangoes is not ripe after one week left in the my kitchen. 'OMG' what a waste if i throw it away. I remembered the day when I was having my 2nd pregnancy and I crave for mangoes. Used to go to my Ah Ma house on every Sunday and there is a mango tree right next to my uncle house and without miss every week I will have one mango dips with soya sauce mixed with chilli padi and sugar.

Without wasting the mangoes I make some mango jeruk since I have some chilli padi pick from my herbs garden.



This is how I prepare the pickled mango.

Ingredients :
2 unripe mangoes, cut and sliced into thin pieces
4 tbsp vinegar
1/2 cup warm water
2 tbsp sugar
Some chilli padi, cut into small pieces

Method :
1. Mix the above ingredients together and store in an airtight glass bottle.
2. Keep in the fridge.

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Thinking of what to cook tonight, I marinated some chicken tigh with turmeric/kunyit powder, ginger and onion pounded to get the juice, and some sugar yesterday night. During my confinement period, the aunty who used work for me cook this dish for my dinner. The chicken was marinated overnight and then it was panfried with some oil till cock on both side. Then cut into small slices and serve with chilli sauce.

My hubby, Suki tried this during my confinement days and he says taste a bit like chicken satay but it is not as sweet as the satay we eat outside.

Marinade overnight

Panfried with a bit of oil till cook.

Reach home this everning and the 'Poh Poh' staying opposite my house give me a bowl of potato curry cooked with stingray fish. What a nice old lady always give me foods whenever she cook something special. It is a bit spicy though. I was wondering whether she does any catering for dinner cos my maid is leaving this Sept'07 and have not decide whether to take a new one or not. Without a maid I don't think so I can manage to cook everynight after work so better look for one caterer now on standby. ' LOL '

Potato and Stingray Fish Curry