KOREAN BEEF STEW

Remember KIMCHI Fast Food located inside the Food Courts all over Metro Manila? I wonder how they are now and why so sudden that they had to lay low from their business and slowly hibernating from the market? I think they are still there but their branches doesn't make them famous these days.

Korean Restaurants admits that Korean Beef Stew is still the BEST SELLING dish in their menu, no wonder why a bowl/an order of this costs so much.

I got numerous messages from friends on how to make simple and doable Beef Stew without taking away the authenticity of the Korean Taste. I came up with my own version years back and surprisingly, my kids really loved it and I am ready to share this to everyone. But, take note, you need to stretch and test your cooking patience in doing this, because it takes 3 days of preparation before you serve it.

Ingredients:
Kikkoman Soy Sauce
Brown Sugar
Roasted Sesame Seeds (for garnishing)
Chopped Spring Onions (Options)
Big Slices/cubes of Carrots (as we don't want carrots to melt while boiling)
Drops of Sesame Oil
Beef Ribs 1kg or more!

DAY 1-METHOD
1. Marinade beef with Kikkoman for about an hour before cooking.
2. Boil a pot with half filled water, add in Kikkoman soy sauce (about half a bottle or until the sauce turns a little salty)
3. Add about 1/2 cup of brown sugar or even more, it's up to your sweetness desire.
4. Add the beef. Slowly cook for about 1.5-2hrs. (yes that long, and make sure that beef must be submerged in water)
5. Set Aside and cool.
6. Kindly place the entire pot inside the.fridge over night.

DAY 2-METHOD
7. Take out pot from the fridge and remove or strain the fats.
8. The carrots may join the boiling now.
9. Boil it again for 30 mins or until tender (in low heat), sauce will be 1 inch below the meat level by this time.
10. You may add in kikkoman and sugar to balance the taste as you wish.

DAY 3- Before serving
11. Repeat step no. 7 please
12. Boil for about 15-30 Mins in Low heat.
13. Add in few drops of Sesame Oil.
14. Transfer in a serving bowl, garnish with roasted sesame seeds or spring onions, then serve with warm steamed rice.

NOTE:
-3 days of cooking may darken the meet and makes it flavourful and tender. I suggest to please minimize mixing while cooking so that meat and bones will still be intact on 3rd day. Kindly print this recipe for future reference.

-Be very conservative in mixing Kikkoman Soy Sauce and Brown Sugar.

-I put pre-boiled beef inside the fridge so that I can strain the excess fats of course.

-What I want to achieve here is the oil-free sweetness of the sauce and the tenderized, dark colored, intact bone and meat. YEHEY!

-I really don't measure my ingredients, please do not ask how much of these and that. Hope this helps! ENJOY!

Chili Wings

Introduction:

I maybe stubborn in cooking because I don't really believe in cooking bible or Cook Books, collections may guide you but will not be able to give 100% satisfaction from the over-all taste of your dish... This Chili Wings doesn't have rules either, what I can give you now is just guide and it will be very essential on your kitchen woes... You may do it better than restaurants or you suck at it. This is the CHALLENGE.

Ingredients for the Sauce:

Salted Butter

Tomato Ketchup

Tabasco

Salt

Pepper

Sugar

Ingredients for the Chicken:

Chicken Wings 

Cornstarch

Cassava Powder

Salt and pepper to taste

Soy Sauce

Beaten Eggs 

Oil for Frying

Method:

1. Preheat oil in low heat.

2. Marinade Chicken wings with a little soy sauce and pepper or salt and pepper(you may marinade this over night or do it when you need it)

2. Mix the dry ingredients 1:1 of cornstarch and cassava powder

3. Beat the egg.

4. Dip chicken on beaten egg, dredge to the dry ingredients and fry in medium heat.  

5. Remove from heat once golden brown. Lay your wings on a cooling rack. Set aside.

Make your Sauce

6. Preheat your pan, melt the 3-4 tbsps of butter, mix in 2-3 tbsps of ketchup, half a bottle of Tabasco (the more the merrier), salt and pepper to taste, 1/2 tsp of sugar.

7. Bring to boil and remove from heat. 

Combining them....

8. You will be needing a basting brush for this. Coat the entire chicken with the sauce or simply toss them then serve hot. 

ENJOY!

Deep Fried SALTED EGG CRABS

 Ingredients:
Salted Egg Yolk (mashed, air-dried)
Cornstarch
Chicken Powder (Optional)
Curry Powder (Optional)
Egg Yolk, Beaten
Salt
Pepper
Oil for Frying
Crabs

Method:

What I normally do on my crabs? I kill and boil them first. You may wash and brush (cleaning) crabs thoroughly with water after pre-boiling to ensure cleanliness, then set aside.

1. Mix Cornstarch and mashed Salted Egg Yolk (the dry one), dash of curry powder,  sprinkle little amount of chicken powder, salt and pepper to taste, you may do the ratio (cornstarch:Salted egg Yolk), these are the dry ingredients. Set aside.

2. On a separate bowl, beat 1-2 eggs (depends on how much crabs you have)

3. Pre-heat Oil on a low fire. 

4. Dip pre-boiled crab in beaten egg, then followed by dredging on our dry mixed ingredients.

5. Fry until golden brown or until crumbs turned crunchy. 

6. Strain excess oil. Then serve. 

Note:

I don't normally measure my ingredients, but I hope this guide will produce a sumptuous Fried Salted Egg Crab on your dinner table!

ENJOY!