- 1 bottle Ube jam
- 1 cup fresh milk
- 510g whipped cream
Put all ingredients in the blender and blend it until all is smooth, Freeze for 2 hours then whisk using wire whisk. After that put back in the freezer. Freeze until set – at least 4-5 hours. Enjoy!!!
- Prepare first the rice cake. (Homemade Korean rice cake)
- If you dont want spicy you can replace chilli paste and chilli powder with powdered paprika.
- 1 pound of homemade rice cake (Use a little more if you’re not adding fish cakes)
- 4 cups of water
- 1/3 cup Healthy boy hot pepper paste
- 1 tbs Trs Chilli Powder
- 1 tbs sugar
- 3 green onions, cut into 3 inch long pieces
- 2 hard boiled eggs, shelled (optional)
- ½ pound fish cakes (optional)
Prepare the rice cake for ddeokbokki:
- Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.
- Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.
- Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
- Bring to a boil for 15 minutes over medium high heat without the lid.
- Stir gently with a wooden spoon when it starts to boil.
- Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 7 to 10 minutes.
- Remove from the heat and serve hot.
- 2 cups of Windmill rice flour
- ½ ts salt
- ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer
- 1 tsp Double pagoda sesame oil
Making rice cake with a steamer:
- Combine the rice flour, salt, and boiling water in a bowl.
- Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
- Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
1 pack Lucky me! Instant Sopas Chicken Noodles
(see the cooking instruction of the package for the amount of soup to put and cooking durations )
1 boiled egg
1/4 cup boiled chicken breast chopped
1 tablespoon green onions
2 tablespoon chopped carrots
you can find it at the back of the noodles package.
For the Cake:
- 1/2 cup Trs fine yellow cornmeal
- 1/2 cup Royal fan cake flour
- 1 tablespoon minced fresh rosemary leaves
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar, plus more for dusting
- 4 large egg yolks
- 2 large eggs
- 1/2 cup sour cream
For the Balsamic Syrup:
- 1/2 cup sugar
- 1/2 cup balsamic vinegar
- 1/2 small sprig fresh rosemary
Preheat the oven to 350 degrees °F.
For the cake:
Butter and flour an 8-inch round cake pan.
In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.
Using a stand mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool. Transfer the cake from the pan to a serving plate and dust with powdered sugar
For the Balsamic Syrup:
Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.
To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.
for the nuoc cham
- ½ cup water
- ¼ cup fish sauce
- ¼ cup Thai dancer rice vinegar
- ¼ cup white sugar
- 1 red chilli, finely diced
- 2 cloves garlic, finely diced
- juice of half a lemon
- 2 tbsp Rizi Rice bran oil, not olive oil
- 300 g rump steak, thinly sliced against the grain
- 1 small white onion, sliced into julienne
- 1 stalk lemongrass, white part only, finely diced
- 1 red chili, finely diced
- 2 cloves garlic, finely diced
- 1 tsp fish sauce
- 2 tsp Healthy boy Thin Soy Sauce
- 1 tsp Healthy boy Black Soy Sauce
- 3 iceberg lettuce leaves, sliced into thin julienne
- 10 slices cucumber, sliced into julienne
- 20 Vietnamese mint leaves, sliced into strips
- 10 mint leaves, sliced into strips
- 2 tbsp roast peanuts, roughly chopped
- 2 purple perilla leaves, sliced into strips (optional)
1. Make the nuoc cham by combining water, fish sauce, vinegar, sugar, chilli and garlic in a small saucepan. Bring to the boil over a low heat, turn off and cover with a lid to infuse. When cool, add lemon juice and taste for balance – it should be salty, slight sweet and sour. Add more sugar if it’s not sweet enough. This dipping sauce is great for spring rolls and will keep for months in the fridge.
2. Cook the rice noodles – I’ve found the easiest way to do this is to boil water in a large saucepan. Once the water is boiling, turn off the heat and place the noodles in the pot. Wait until the noodles turn white, about 3-5 minutes, and taste to see they are cooked through. Drain immediately using a colander, run some cold water through and set aside.
3. To assemble, place iceberg in a bowl and top with cooked rice noodles, cucumber and herbs. Set aside.
4. Over high heat put the oil in a wok add the beef, onion, garlic, lemongrass and chilli all at once. Toss in the wok until the beef is cooked through, then add the fish and soy sauce and stir to combine. Cook for another 30 seconds and place onto top of the noodle bowls.
5. Pour two tablespoons of nuoc cham over each serve, top with peanuts and serve immediately.
- 2 cups of North south black sticky rice, previously soaked overnight
- 1 Tetra Pack of Chaokoh coconut milk
- 1/2 cup of white sugar
- 1/2 tsp of sea salt
- 1 tsp of Trs White Sesame Seeds (toasted)
Special equipment: Steaming pot & a heat-proof bowl
- Wash the rice grains under cool water for about a minute. Next, soak the rice in a bowl of water overnight so that it can expand as it absorbs the liquid.
- Once you are ready to cook the rice, drain it and place the it in a heat-proof bowl ensuring to allow enough room for the grains to expand when being steamed. Cover the rice with enough boiling water to just cover it.
- Fill the steaming pot with about 3 inches of water. Place the bowl on the steamer but make sure the bowl is not sitting in any water. Steam the rice over a medium heat for about 40 minutes.
- Meanwhile, heat the coconut milk over a medium heat. Add the sugar and salt and stir well until the sugar is dissolved. Keep the sauce warm.
- When the rice is ready, remove it from the steamer and then add about 1/2 a cup of the coconut milk mixture to it. Coat the rice well with the sauce and then let it sit for about 15 minutes.
- Once you are ready to serve, drizzle the rice with a little more sauce and sprinkle on the toasted sesame seeds.