Accumulated from the last month or so..
Belgium mussels, but none were eaten because the shells didnt open. I guess it'd sat in the freezer for too long. Anyway, the soup still taste good. I'll do it again.
Fresh mussels, plenty
1 Belgium beer i.e. hoegarden
Stir fry garlic, onion and leek in a pot until fragrant and leek soften. Pour in chicken stock and bring to a boil. Add mussels and beer, let it cook for about 10mins or until the shells open. Pour in thickened cream(not too much) and allow it to simmer for another 3min. Garnish with parsley(optional) and serve!
Most of the time I just estimated, so just put however much you like.
Matcha-chocolate cupcakes. I didnt really like it because it tasted like fak-gao. Too dense and not sweet enough. I suspect I put too much bicarb soda that it collapsed after rising. Anyhoo, I dont think its a good recipe but yet I got positive feedback for it. Maybe it isnt that bad as I thought.. If you like dense, not sweet cupcakes, leave a comment and I'll post the recipe!
Made a pineapple boat out of it too.
I wont have enough time to post the method but its just like frying rice. Easy!
chicken(marinated with fish sauce, sesame oil and pepper)
prawns(marinated with salt and pepper)
cucumber or veg of your choice
Korean spicy seafood soup.
seafood of your choice
zuchinni, bean sprouts, or veg of your choice
korean glass noodles
sliced beef(marinate with soy sauce, sesame oil and pepper)
korean chili paste(gochujang)
Stir fry garlic in a pot. Brown onions and add chicken stock. Bring it to a boil. Add gochjang to your liking. You can pour the soup into a wide shallow bowl and place it under fire, arrange the remaining ingredients in the bowl and cook them like how korean restaurents always do. If not, you can always do it the chinese way; Toss in the beef and seafood, then the veg, tofu and eggs. Boil under medium-high heat until cooked through. Its gonna be yum!
Sweet and spicy prawns with belachan. It was sooo spicy. But prawns were fresh, tomatoes were sweet... mmmmm
Prawns(marinate with salt and pepper)
Fry garlic until fragrant. Add mushroom, tomato and fry for 1min. Add belachan paste and lemon juice and 1/4cup water. When sauce starts boiling, toss in prawns and cook through. Serve!