Please try this fragrant Pork Stew Ingredients 500 grams to 1kg of Pork belly cut into cubes 1 tbsp of Cooking oil 20 grams of fresh Ginger finely chopped 1 White spring Onion chopped 1 star Anise 1 Pieces of Cassia Bark 3 tbsp of Shaoxing wine 1.5 Tbsp of Dark Soy Sauce 1.5 Tbsp of Light Dark Soy sauce 2.5 Tbsp of Caster Sugar 500 ml of Pork or Chicken Stock Method 1) Heat the oil over a high flame, add the ginger, spring onion, star anise and cassia bark and stir fry until fragrant. 2) Add the pork and continue to stir-fry until golden 3) Then add the wine, soy sauce, sugar and stock and cover and simmer for 30 minutes to 45 minutes until the sauce ahs reduced.
Bread and Butter Pudding is a traditional English dessert to use up stale bread. But I hope this recipe reinvigorates the dessert for those who want to try something slightly different. Ingredients 2 Bananas chopped 60g of chocolate chips 8 thin slices of thin bread with the crust removed and cut into three approx 100g of melted butter 2 Tbsp Demerara Sugar For the Custard 2 eggs 300 ml of Double cream 150 ml of milk 1 Vanilla Pod Method 1) Melt the butter, use some this butter to grease your oven proof dish 2) Dip one side of each piece bread and place butter side down so that it covers the base of the dish. 3) Then place your Bananas and choc chips. 4) Then Dip the other pieces of bread but place them butter side up 5) Meanwhile, make the custard Beat the eggs milk and double in a bowl then place the vanilla pod so the custard infuses with the flavour 6) Cover the bread with the custard and add few more choc chips and sprinkle the demerara sug...
Haeundae which literally translates in English as Sea and Clouds is an important district within Busan and is famous for fantastic beaches and it is the location of the Busan Film Festival which is one of the prominent film awards for Asia and the world. It also has many opulent hotels and department stores and I would thoroughly recommend that you get a chance to spend some time there if you are ever in Busan.
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