February 23, 2012

Hi guys! How are you all doing? Here’s the recipe for the Beef Bulgogi Rice Topping I made and posted last time. I got this from the January/February issue of Yummy magazine. Their first “5 Ingredients Only” Recipe.

So here are the ingredients:

• 1 cup beef, sukiyaki cut
• 1 to 3 tablespoons yakiniku or bulgogi sauce
• 2 to 3 teaspoons of oil
• 1 tablespoon chopped spring onions
• 1/2 teaspoon sesame seeds

• cooked rice, to serve

I actually didn’t follow the measurements in this recipe. I think I used 1/4 kilo of the Australian rib eye (sukiyaki cut) that we bought. Then for the bulgogi sauce, we bought it from SM Hypermarket and I used half of it. haha! For the spring onions, I chopped some of it then sprinkled it with the beef after. Same with the sesame seeds, grabbed a few pinches and sprinkled it with the beef. 

Bulgogi sauce

Instructions:

1. Marinate beef in yakiniku or bulgogi sauce for 15 minutes. (I marinated the beef overnight). 

Marinated overnight

2. Heat oil in a nonstick pan. Cook beef to desired doneness, about 4-7 minutes.

The other instructions and more pictures after the cut.

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March 11, 2012

I learned about this recipe from my friend Robi because we did this dish for our friend’s housewarming party. You can see it here. This recipe here is a simpler version and easier to prepare. Sorry about the grainy/noisy images. Our lights in the kitchen sucks.

Here are the ingredients:

• Chicken breasts
• cornstarch
• 1 beaten egg
• oil
• Lee Kum Kee Lemon Chicken Sauce

 Instructions:

1. Heat 5 tbsps of oil.

2. Dip chicken breast in egg then dredge with cornstarch.

3. Fry both sides until golden brown.

4. Drain in paper towel. 

5. Repeat steps 1-4 until all chicken are done. Set aside.

Last final instructions after the cut.

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