Tuesday, October 21, 2014

Cooking with Lee Kum Kee Menu Oriennted Sauces: Korean Kimchi fried rice (韓式泡菜炒飯)

It took me awhile to finally get to this Lee Kum Kee MOS Blogger Competition. The challenge for this cook off is to complete all 4 dishes in 30 minutes using Lee Kum Kee's Menu-Oriented sauces. It ain't an easy task, but doable...since I do cook everynight and estimating the time is my specialty haha!

Just imagine there is a lot of multitasking going on, cutting while cooking, chopping and stirring! So planning what to cook and how to do it is a MUST before getting started. Furthermore, am in the midst of my kids exam so having to complete this fast may not be all bad haha! After all the planning, grocery shopping, cooking and lots of picture taking, we have ourselves a 1 soup and 3 dishes dinner, all using Lee Kum Kee Menu-Oriented sauces.

  • Top left we have Korean Kimchi fried rice (韓式泡菜炒飯) using Lee Kum Kee's Korean Marinade.
  • Top right is Black Pepper Pork Rib soup with Green Marrow (黑胡椒排骨毛瓜湯) using Lee Kum Kee's Soup Base for Black pepper and pork bone hot pot.
  • Bottom left is Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋) using Lee Kum Kee's Sauce for Tomato Garlic Prawns
  • Bottom right is Lemongrass chicken wings (香茅雞翅) using Lee Kum kee's Lemongrass Marinade.
In this first post, I will be sharing the recipe for Korean Kimchi fried rice (韓式泡菜炒飯) using Lee Kum Kee's Korean Marinade.
With the use of the Korean marinade, this Korean style fried rice is really easy to cook! Let's have a look at what we need for this dish:
Overnight rice, or just cooked version will do too. Since I only eat brown rice, I am using brown rice for this recipe. Feel free to use short grain Japanese or Jasmine rice. Obviously Kimchi fried rice requires Kimchi, so do remember to get a pack before cooking this. ;) I am using pork belly since I feel it will be more fragrant with the Lee Kum Kee's Korean marinade. :9
First off, just fry the egg that will be used to top off the dish later...can't get any easier then this. Takes less then a minute. ;) Then remove egg and add in the pork belly chunks.
Cook it for a minute to let the fat render a little. Next add in the Lee Kum Kee's Korean Marinade.

Continue to stir fry with the sauce all coated on the pork belly, takes about a minute for the flavors to go in. Feel free to substitute the pork belly with any other protein you prefer.
Next you add in the cooked rice over the pork belly. Keep in mind you can add more Lee Kum Kee Korean Marinade (like 2 packs) if you need to cook for more then 4 people, meaning more then 2 cups of rice. Or you can keep it mild in flavor by just leaving it as one marinade package.
Give it a good stir so that the rice will be coated with the marinade as well. 
Next you add the kimchi into the fried rice. You can add as much as you fancy! But I kept it to 2 to 3 tbsp since I do not want it to overpower the taste of the Korean Marinade. :)
Lastly add in the green onion for extra crunch, colour and flavor. Totally optional.

Scoop out the rice and top it off with the egg...tadah! How easy is that? And it taste great too, yum! ;9 Now let's look at the recipe:

Ingredients for Korean Kimchi fried rice (韓式泡菜炒飯) 
1 package of Lee Kum Kee Korean Marinade (韓式醃醤)
fried egg to top off the rice

2 to 3 tbsp of Kimchi (buy sliced version, any brand will do)
100 g pork belly, slice thinly
2 cups of cooked rice
2 sprigs of chopped green onion
fried egg to top off the rice
  • In a heated pan, fried a sunny side egg. Remove from fire and set aside to top off the rice later.
  • Add the pork belly into the hot pan and cook for a minute or two to render some of its fat out.
  • Add Lee Kum Kee's Korean Marinade to pork belly and stir fry to coat the meat. Cook for a minute. Cook at medium low fire.
  • Next add in the cooked rice and give it a good stir to coat the rice with the marinade too.'
  • Then you add in the Kimchi and fry it in. Last you add in the chopped green onions and stir.
  • Remove from pan and dish up. Top with sunny side egg and serve while still warm. Enjoy!
Hope you will give this recipe a try. Having Korean style fried rice has never been easier! Of course with the use of Lee Kum Kee. ;)

Do stay tune to the next 3 recipes which I will be posting up in the coming days. Do give support and come like my picture in Instagram (ig_honeybeesweets). Thanks!

Pleasant evening everyone!

Thursday, October 16, 2014

Sweet Potato Bread with Oreo Crumb Filling

After seeing the recipe from Carol, I was really inspired to try it out myself. Somehow the lure of using a root vegetable in bread recipes is just too inviting. Plus the use of Oreo in this recipe which most kids adore, like mine, will make it super delicious. The orange and black colour also works in the Halloween theme really well too...or perhaps its the colour of the bumblebee? 

But since I have some lovely orange sweet potato at home, I decided to give the recipe a minor twist use sweet potato instead of my usual beloved pumpkin. :)
Really loving the contrasting colours of black and golden yellow. Feel free to use pumpkin if you like

As promised, here is the recipe for the bread:

Ingredients for Sweet Potato Bread with Oreo Crumb bread
370g bread flour
220g steamed and mashed orange sweet potato
100ml fresh milk
3g instant active yeast
1/4 tsp salt
25g caster sugar
30g unsalted butter room temp

122g (1 package roll of Oreo)-crushed  or blend into fine crumbs

  • In large mixer, add all ingredients for the bread dough except the butter and start mixing.
  • Let knead till the dough is not sticky or pulls away from the side of the mixing bowl.
  • Add in butter and continue to knead till the dough is elastic and reaches window panel stage. Meaning you can stretch a piece of the dough without breaking or tearing it and yet thin enough to see light through the thin "membrane".
  • Let the dough rest to proof till it doubles or for 1.5hrs. In the meantime, blend or crush the Oreo cookies till fine crumbs. Set aside for use later.
  • After proofing, punch out the air inside the dough and weigh out 600g. Remaining dough can be made to use small buns.
  • Roll out the main 600g dough into a rectangular about 35cm by 15cm. 
  • Spread a really thin layer of butter if desired on the surface leaving a 2 cm gap to the sides.
  • Sprinkle evenly the Oreo crumbs over half of the rectangle surface also leaving a 2 cm gap to the sides.
  • Flip the other side of the dough without the Oreo crumbs over and seal the edges nicely.
  • Roll out the dough into a long rectangle of 35cm by 15cm again (approximate is fine, don't have to be exact measurement)
  • Fold up the dough like a letter
    • As seen in the above picture, The dough is fold into a letter. Now repeat the same procedure, roll out to 35cm by 15cm again and fold. 
    • Then cut the dough into 3 strips leaving one end still attached. Then plait the three dough strip into a "Pony tail".
    • Seal the 3 strip at the end when completed and place the dough into a greased bread loaf tin and let proof for 1hr or till it fills 90% of the tin.
    • Bake in a preheated oven of 175C for 30 minutes till golden brown on the top.
    • Remove from oven and remove from the baking loaf pan after 3-5minutes. Let cool completely before slicing.

I even made simple bread pudding the following day! Well because anything baked with creamy sweet custard (and dark chocolate chunks) is love!
Recipe for the custard for 4 slices of bread:
  • 1 large egg
  • 1/2 cup heavy cooking cream
  • 1/2 cup fresh whole milk
  • 1 tsp pure vanilla extract
  • 1 tbsp powdered sugar
  • 50g dark chocolate chunks
Mix everything together till well combined. Then pour over the day old bread (not fresh bread please, it will not absorb that well) and let soak for a good 15 minutes.(Give it a good press into the liquid if necessary) In the meantime preheat oven to 200C. Place the chocolate chunks over the top and bake in the oven for 15 minutes or till the top is golden brown. 
Served the pudding warm with creme anglaise, yummmeh!
Hope everyone will give this a try and let me know how it goes. ;)
Breakfast are meant to be this way ya? Comforting and most importantly homemade with love!

Have a good one guys