May 28, 2009

Stir Fry Kimchi and Pork - 泡菜炒豬肉

No I'm not slacking off here (even though I haven't been updated my blog for nearly two weeks),
It just that somehow I can't finish all the things I need to accomplish on my to do list.

Last week I finally survived through the finals,
Then I have to get endless stuff ready before my departure to Taiwan this coming Monday,
Yes, I'm going to Taiwan, for two whole months!
One thing for sure, I'll write up more yummy goodies from Taiwan for you guys,
Or maybe some "interesting" local food,
But before that, let's start with today's dish - stir fry kimchi and pork -


2 teaspoons of soy sauce
1 teaspoon of sake (or Chinese cooking wine)
1 teaspoon of corn starch

About 20 thinly sliced pork (pick the fatty part)
1 stalk of scallion (chopped to about 3 inches each)
4 tablespoons of kimchi
1 teaspoon of grated ginger
2 teaspoons of sake (or Chinese cooking wine)
2 teaspoons of soy sauce
1 teaspoon of granulated sugar
About 1 tablespoon of water
Olive oil


Marinade the pork slices for at least 15 minutes.

Drizzle some oil in the pan,
Add in the pork slices when the pan gets hot,
Wait until the slices are all cooked through, transfer them onto a plate.

In the same pan,
Toss in the scallions and cook till the aroma comes out,
Now let's add the grated ginger and kimchi,
Cook for about 15 seconds, toss the pork slices back to the pan,
Add in all other ingredients,
Cook till the liquid is absorbed by the ingredients.

Remember, this dish is very good with beer too!

Cindy's rating: 8

May 10, 2009

Ankimo - Monk Fish Liver with Ikura

Craving for icy hold beer during this sizzling hot summer?
Let me show you something yummy that goes perfectly with Japanese beer!

Ankimo (monk fish liver with ikura)-


1/2 can or 1 serving portion of monk fish liver
(you can find canned or fresh monk fish liver from Japanese supermarket)
1 tablespoon of ikura (salmon roe)
Some grated radish
Some finely chopped scallion
Ponzu sauce


Simply lay the monk fish liver in a serving dish,
Drizzle some ponzu sauce and top with ikura.

Place about 2 teaspoon full of grated radish on top and sprinkle some chopped scallion.
That's it!
Almost or exactly the same as the one you get at a sushi joint!

Cindy's Rating: 8