Thursday, February 24, 2011

So Galbi (and a feast at the Wong's)

An invitation to the Wong's for a BBQ was always going to be a great feed. And of course it was as good as ever....mmmmm love lazy days of BBQ and hanging out with friends just chilling and eating. Isn't that what it's all about?

My contribution was So Galbi, a Korean dish of BBQ beef short ribs. The first time I had this was at Charcoal Mine BBQ House. So delicious! That was years ago and it's only recently that I thought to try make it myself.

I found 2 recipes to work with - Aeri's Kitchen and Rasa Malaysia

Let's start with the cut of meat. My local Korean butcher suggested this cut of rib rather than the short ribs ($18/kg). I don't even know what this cut is called. Just that it has the rib and a long thin piece of meat still attached. A must for this dish.

I also bought the short ribs as the recipe suggested this cut
Still great with this cut, but the one above is better....obviously because it has more meat. Really tender meat that has soaked up all the flavour

Short ribs $15/kg

Both recipes require you to soak the meat in water. Rasa gives the explaination that because the bone is cut, there is a lot of bone dust on the meat, so therefore you need to soak it to rinse this dust off.

In Aeri's recipe, it says to soak the bones for 2 or 3 hours to get rid of the blood. Now I would have thought the blood is what gives it the flavour. So that's why I did some of my own adjusting - I just soaked the bones for my other cut of meat and left the meat hanging over the side of the bowl

Short ribs all soaked and looking very pale

Time to whizz 1 Asian pear and half an onion. Both recipes say to use an Asian pear. I couldn't find any at the time so changed it to 2 kiwi fruit instead (did some research and this was a good subsitute)

Pour the pear & onion mixture over the meat, mix and leave sit while you make the marinade sauce (Aeri says this will take away the strong meat flavour and sweetens it)

Now to make the marinade sauce
My choice of cooking wine and soy sauce. I didn't know what soup soy sauce was so went with a light soy sauce and added a cup of water as well

Pour the marinade over the meat and leave in the fridge overnight

These are best cooked over a charcoal BBQ
Bren's altered recipe:
1.5kg beef ribs
2 kiwi fruits
1/2 onion
1/2 cup soy sauce
1 cup water
2 tablespoons cooking wine
1 1/2 tablespoons minced garlic
1 teaspoon minced ginger
1 1/2 tablespoon sugar
1 1/2 tablespoon honey
1 tablespoon seasame oil
1/4 teaspoon black pepper
3 tablespoon shallots (extra for serving)
toasted sesame seeds (optional) Also for serving
1. Soak ribs in water for about 2 hours in the fridge. Pour the water out and rinse the ribs with clean water.
2. Whizz the kiwi and onion, mix this into the ribs and set aside while you make the marinade sauce.
3. Place the soy sauce, water, cooking wine, garlic, ginger, sugar, honey, seasame oil, pepper and shallots in another bowl and whisk together till the sugar dissolves. Pour this over the ribs and mix well. Cover with glad wrap and leave it in the fridge overnight or at least an hour (turning the ribs once in a while when you can).
4. Heat grill and cook for around 5mins on each side
NB: I think it would be best cooked over a charcoal BBQ. But the bonus of cooking it in a pan is you could spoon some of sauce into the pan and really give it that extra flavour and it's not as dry either.

So what else did we get to enjoy?
Prem's Lentil, Beetroot and Fetta Salad

Amra's Egg and Potato Salad

Duong's Vegetable Quiche

Prem's Avocado and mixed Greens Salad

Amra's Tomato and Ricotta Pasta

Vin's Fruit Punch

Prem's Chicken Wings

Chhay's Salted Caramel Popcorn Macaron

Chhay's Strawberries and Cream Macaron
Not one....but 2 types of macarons!

Amra's sheet cake

Such a fabulous day of eating. And we got to take home food later and have leftovers too. Love it! Thanks guys!

Friday, February 18, 2011

Apple and Walnut Coffee Tea Cake

Here's a recipe from the Woolworths Fresh magazine (Issue 60 February 2011). It's a nice tea cake that I would gladly make again. Tad bit dry the next day but it's a tea it's lovely with a cuppa. Ooo and who doesn't love a crumble topping?

125g unsalted buter
1 cup packed brown sugar
2 eggs
3 tablespoon instant coffee powder
1 teaspoon vanilla extract
2 cups self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
300ml sour cream
2 Royal Gala apples
Crumble topping
1/2 cup packed brown sugar, extra
1/2 teaspoon ground cinnamon, extra
30g unsalted butter, softened, extra
1/2 cup plain flour
1/2 cup chopped walnuts

1. Prehead oven to 180 degrees. Lightly grease a 24cm round springform cake tin.
2. In a large bowl, beat butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in coffee powder and vanilla. Sift flour, cinnamon and salt together. Add flour mixture in batches, althernating with the sour cream. Spoon into cake tin and smooth top.
3. Peel, corre and slice the apples and arrange on top of cake mixture. Make crumble topping: combine extra brown sugar, cinnamon and butter together with flour and rub together until crumbled. Stir in walnuts. Sprinkle topping over apple. Bake for 45mins or until cooked when tested with a skewer. Cool on a wire rack. Serve with cream or ice-cream.

I highly recommend serving it with ice cream. Too yummy!

Butter, brown sugar, eggs, coffee powder and vanilla
Flour, cinnamon and salt. Then alternating with spooning sour cream.
Cake batter
Layered with apples

Crumble topping

Oh yeah, crumble topping plus the walnuts

Rub rub...mix mix

Scattered on the top and ready for baking

Fresh out of the oven

Trying out another view with natural sunlight
Hmmmm looks way more rustic

Wednesday, February 16, 2011

White Chocolate Mudcake (Valentine's Day)

After being together for 10 years, we don't really celebrate Valentines Day anymore. But this year as I was doing the mundane task of grocery shopping, Woolies marketing got me. They had set up a stand with all these Valentine chocolates and this caught my eye

It was cute and I figured I could always make a cake and place the chocolate on top as decoration. It's the best way to express my emotions....through food ; )

I chose a white chocolate mud cake with a white chocolate ganache.....chocolate overload? Nahhhhh!
Ingredients for cake
250g butter
1 cup milk
1 1/2 cups castor sugar
150g white chocolate
2 cups plain flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla essence
2 eggs
Ingredients for ganache
100g pouring cream
200g white chocolate
1.Preheat oven to 180 degrees.
Place butter, milk, sugar and chocolate in a bowl and place over a boiling pot of water. Stir until smooth

2. Place flour, baking powder, vanilla and eggs in another bowl. Add the chocolate mixture and beat until smooth

3. Pour the mixture into a greased tin and bake for an hour

Disaster strikes!

Freshly baked
I cut the top of the cake so the chocolate bar would sit ontop nicely

The ganache:
Again with the double boiler method melt the chocolate with the cream, stiring until smooth

Let it cool down for 10mins and you can pour it on the cake like that or whip it to stiffen it a little