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Easy & Healthy Shrimp Ceviche

Easy & Healthy Shrimp Ceviche

My current recipe is inspired by a South American bistro in Valencia. Well, I have eaten lots of ceviche in California and Mexico, but only made it at home a few times. The only difference is that I use cooked shrimp vs. raw fish or shrimps. I […]

AirFryer or Oven Recipe – how to make Pasteis de Nata (Portuguese egg tarts)

AirFryer or Oven Recipe – how to make Pasteis de Nata (Portuguese egg tarts)

Olá amigos! This is the pasteis de nata recipe I’ve been meaning to record since last year. We became addicted to these little sweet eggy tarts ever since we first visited Lisboa. Of course, we also loved the charming hilly streets, friendly faces, laid back […]

Pan Fried or AirFried Cod Fish Cake Recipe – Inspired by 대구전

Pan Fried or AirFried Cod Fish Cake Recipe – Inspired by 대구전

Easy airfryer fishcake recipe, inspired by a Korean dish called “daegujeon aka 대구전” aka jeon.

Hi everyone, it has been a while since I’ve updated my blog. Happy 2016! I was busy traveling and working in the last few months, of course there was the holiday as well. Good news is that most of the hard work is done for a segment of my business so just back to normal work schedule now (which means I can do more recipes). However, we’ll be going on our ski holiday staying in a cute little village in the French Alps called Vaujany, next to Alpe d’Huez again. It’s too bad that my camera and tripod are a little bulky, otherwise I would bring them with me along with my ski boots & helmet. I will be sure to upload pictures of some Alpine food though – tartiflettes, raclette and lots of yummy cheese on Instagram though! I was very eager to take photo for this recipe because of this set of gorgeous slate plates from my parents-in-law, they’ve got great taste!

My current recipe is inspired by a Korean dish called “daegujeon aka 대구전”. Jeon simply means pancake in Korean, I assume daegu means fish or cod. This recipe is super simple, all you will need is cod, flour, eggs and spices. You can substitute this with any type of fish. I like my fishcake to have a little bit of chillie and garlic zing to them, but you can substitute them with whatever savory flavors/spices you have. I know the name is also misleading, pancake usually means breakfast but this is often eaten as an appetizer for lunch or dinner in Korean restaurants. Heck, I eat them anytime – for snacks, breakfast or whenever. The best is that you can eat them cold too.

There are two versions of the video recipe (click see more on the bottom to get to them). One is the pan-fried method and the other is the air-fried method. Pan-fried method is very straight forward, pan fry them for 3 minutes on each side in medium heat.

For the Air Fryer method, I recommend a fitted piece of parchment paper into the tray, so your fish fillets would not stick to the basket. I made a mistake not fitting one in – they still turned out deliciously but I lost the bottom skin.

 

Hope you’ll like this recipe, have a nice weekend!

Pan Fried or AirFried Korean Cod Fish Cake Recipe 대구전

Ingredients

  • • 2 cod fish filets
  • • 1/2 cup of flour
  • • 3 eggs
  • • 1 teaspoon of light soy sauce
  • • 2 cloves of garlic
  • • 3 spring onions "green onions"
  • • 2 small chillies
  • • 1 pinch of salt & pepper

Instructions

  1. chopped up green onions, garlic and chillies
  2. whisk 3 eggs in a large bowl
  3. whisk in chopped onions, garlic and chillies
  4. take skin off cod
  5. cut them into rectangular shape
  6. put cod into a large bowl
  7. coat cod with flour
  8. dip floured cod into egg mix
  9. you can either pan fry this for 6 minutes (3 mins each side) in medium heat
  10. or airfry them in an airfryer for 7 minutes at 190°c
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How to Make Char Siu 叉燒 Roast Pork in Air Fryer

How to Make Char Siu 叉燒 Roast Pork in Air Fryer

Hi everyone, sorry that I’ve been MIA! We were in France for a friend’s wedding in Champagne and spent the remaining time in Paris. The food in France was amazing as always and it was hard to not eat everything. As for upcoming post in […]

Sausage Stuffed in Chicken Filet (15 mins) in AirFryer or Oven

Sausage Stuffed in Chicken Filet (15 mins) in AirFryer or Oven

Happy Friday, everyone! The weather has been absolutely lovely in London this week, it’s the hottest day of the week. When I say hot it’s in late the 70° F or mid 80° F for British standard but with that being said, it is forecasted […]

How to Cook Chicken Adobo with Pressure Cooker

How to Cook Chicken Adobo with Pressure Cooker

Happy Summer! Hope everyone had a wonderful weekend. What did you do on the longest day of the year? We had a wonderful, relaxing weekend with lots of eating, catching up on films and having nice walks. It was very nice to have a chill weekend at home, especially being away for a couple of weeks.

A good friend of mine (hi Bobo) from LA had a special recipe request, she wanted to learn how to cook chicken adobo in the simplest way. She came to the right place. We both love recipes that highlight the original flavors, but dislike recipes that require a long list of complicated instructions and ingredients. Although chicken adobo is a famous Filipino dish, the name”adobo” is actually Spanish. Why was it named in Spanish but not in Tagalog? Spain colonized Philippines in the late 16th century, so there’s a long history of Spanish influence in the Filipino culture & food. Even though the name is taken from the Spanish it doesn’t taste remotely like any Spanish dish. Back in the days, Filipinos used vinegar to preserve food, which is at the heart of adobo.

Chicken adobo is always stewed in white vinegar, soy sauce and garlic. I added a touch of bay leaves and peppercorn to give it a little zing. Those two ingredients are optional if you do not have them available in your pantry. I used skinless chicken drumsticks mainly for health reasons but it’s also optional.  I chose to cook this in a pressure cooker because it cuts the cooking time in half. If you don’t have a pressure cooker –  no worries, simply double the water amount and simmer the chicken adobo in low heat for an hour in a regular pot.

Here are some important bits to know about pressure cooker: 

  • Buy a good quality pressure cooker, read a ton of reviews before making a decision. I bought one just like this and it has been perfect for our little flat. However, I will definitely get an electric programmable one if we ever live in a bigger place.
  • As soon as the indicator pops up, adjust heat to the lowest setting.
  • Only fill the pot up to the marked level line inside the pot. If it doesn’t have it, you will have to leave 3 inches space from the top of the rim.
  • Do not ever open the lid until the indicator goes down (that means pressure is out of the pot). You can release pressure in these simple ways:
    • Run cold water onto the lid in a sink (that’s a quick release).
    • Use the emergency release valve (but I do not recommend this option because it’s messy)
    • Turn off heat, just let it sit there until the indicator is down.

If you don’t have a pressure cooker, no worries too! Just simply double the water portion suggestion, then let it simmer for 1 hour. Also, please double the water amount, this will allow extra liquid to evaporate from your regular pot.

Enjoy this dish with rice (any type), quinoa or cous cous, buen provecho!

How to Cook Chicken Adobo with Pressure Cooker

Prep Time: 2 minutes

Cook Time: 25 minutes

Serving Size: 2

Ingredients

  • • 4 skinless chicken drumsticks
  • • 2 peeled garlic cloves
  • • 1/4 cup of distilled white vinegar
  • • 1/4 cup of soy sauce
  • • 1 teaspoon of peppercorn
  • • 2 bay leaves
  • • 1/2 cup of water

Instructions

  1. Add all ingredients into a pressure cooker: chicken, garlic, vinegar, soy sauce, peppercorn, bay leaves, and water.
  2. In a pressure cooker, turn on high heat to start pressurizing.
  3. When the indicator pops up, pressurize it for 20 minutes in very low heat
  4. Turn off heat and wait until the indicator goes down.
  5. Serve this with rice and vegetable, enjoy!
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Make Watermelon Juice from Scratch – Perfect for the Summer!

Make Watermelon Juice from Scratch – Perfect for the Summer!

Who is thirsty? I need to share this easy and refreshing recipe with you ASAP. Watermelon is a sign of summer is coming (take that, Game of Thrones) soon. You start seeing them all over the place in the middle of Spring. To me, watermelon […]

How to Make Banana Walnut Pancake with Coconut Flavor

How to Make Banana Walnut Pancake with Coconut Flavor

It’s pancake day in our house today. We had a ripe banana and felt like eating some non-fatty but delicious pancakes. The best pancakes we’ve ever had were the coconut flavored macadamia nuts in Hawaii. Since we couldn’t find macadamia nuts in my local grocery […]

Braise Beef Ribs Galbi Jjim 갈비찜 in a Pressure Cooker

Braise Beef Ribs Galbi Jjim 갈비찜 in a Pressure Cooker

How to Braise Beef Ribs with a Pressure Cooker! Recipe inspired by Galbi Jjim 갈비찜 (Korean beef ribs stew)

I have found a new favorite kitchen gadget, a pressure cooker! I can’t believe I did not learn about this until my friend introduced this to me while making dal (lentil stew). Next to my AirFryer, this is by far one of the most useful and time saving kitchen gadgets ever. Pressure cookers cut cooking time to half or even to a quarter depending on what you are cooking.  If you have learned by now, I am a very lazy cook so this deserves a space in my kitchen cupboard.

My recipe was inspired by a Korean beef stew called, galbi jjim (갈비찜). What stuck out to me was these additional ingredients are readily available in any kitchen. Even if you opt out a couple of ingredients, it won’t matter!  This recipe’s main sauces and ingredients are soy sauce, sugar, sesame oil and onion. All the others are just additional and they aren’t necessary for a basic sauce. I used low sodium soy sauce and little salt, but you can substitute it with regular soy sauce or add more salt.

Is this the first time you are using a pressure cooker. If so, no worries – I’ll give you some tips.  It is very timid to use at first but you’ll get the hang of it after a few uses.

Here are some important bits to know about pressure cooker: 

  • Buy a good quality pressure cooker, read a ton of reviews before making a decision. I bought one just like this and it has been perfect for our little flat. However, I will definitely get an electric programmable one if we ever live in a bigger place.
  • As soon as the indicator pops up, adjust heat to the lowest setting.
  • Only fill the pot up to the marked level line inside the pot. If it doesn’t have it, you will have to leave 3 inches space from the top of the rim.
  • Do not ever open the lid until the indicator goes down (that means pressure is out of the pot). You can release pressure in these simple ways:
    • Run cold water onto the lid in a sink (that’s a quick release).
    • Use the emergency release valve (but I do not recommend this option because it’s messy)
    • Turn off heat, just let it sit there until the indicator is down.

If you don’t have a pressure cooker, no worries too! Just simply double the water portion suggestion, then let it simmer for 2 hours. Also, please double the water amount which is 4 cups, this will allow extra liquid to escape from your regular pot.

Hope you will enjoy this!

 


Braise Beef Ribs Galbi Jjim 갈비찜 in a Pressure Cooker

Ingredients

  • • 2 pounds of beef ribs with bones
  • • 1 to 2 stalks of green onions
  • • 1 small onion
  • • ½ big carrot
  • • 1 big potato
  • • 2 garlic cloves
  • • ¼ cup of soy sauce
  • • 1 tablespoon of sesame oil
  • • 1 teaspoon of salt
  • • 2 cups of water for pressure cooker or 4 cups of water for regular pot
  • • optional: 1 tablespoon of mirin or rice vinegar

Instructions

  1. Soak ribs in water for an hour to draw out blood
  2. Rinse ribs thoroughly in the sink
  3. Cut peeled potato & carrots into big chunks (1 ½ inch length)
  4. Cut onion in half
  5. Peeled garlic cloves
  6. Cut green onions into ½ inch length
  7. Add ribs, potatoes, carrots, onion, garlic & green onions into the pressure cooker or regular pot
  8. Add soy sauce, sesame oil, salt, mirin (optional) and 2 cups of water for pressure cooker or 4 cups of water for regular pot
  9. Cover pressure cooker then turn on high heat to start the pressurizing process
  10. When the indicator pops up, turn the fire to the lowest setting
  11. Let it simmer in the pressure cooker for an hour or simmer in a regular pot for 2 hours
  12. When all pressure is out and the indicator is down, serve and enjoy!
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Stir Fried Morning Glory (water spinach) in Garlic and Chilli Sauce 空心菜

Stir Fried Morning Glory (water spinach) in Garlic and Chilli Sauce 空心菜

Are you ready for the weekend? This week’s recipe is one of my favorite exotic vegetable dish  called morning glory (aka hallow vegetable “tong choy” 空心菜), their fancy latin name is Ipomoea aquatica. This plant is very popular in South and Southeast Asia, they can only […]