Roast Kimchi

Firstly this Char siu pork doesnt have the red colour as I didnt want to add food colourings to my meat which is very unhealthy. But this recipe retains the flavour and keeps the pork moist whilst cooking. You can use any cut of meat  for this but i find Pork Fillet the easiest for those in a hurry. Char Siu Pork for 4 500g of Pork Fillet Thumb size of ginger grated Tea spoons of minced garlic 50ml of Soy sauce 50 ml of rice wine 2 spring onions chopped 3 Tbsp of Light brown sugar 1 Tbsp of Hoi sin sauce 2 Tbsp of Yellow bean sauce 1 tbsp of oil 1/3 cup of Honey Some pepper Method 1) Combine all the ingredients and marinade the pork fillet over night 2) place the Pork on a roask rack under a roasting tin  half filled with boiling water at 180 oC 3) cook for 40 minutes  turning over after 10 and continually baste with the reserved marinade 4) Any left over  pork add to Singapore Noodles which I will blog about soon. 5) If you any other methods to this incredible d

This is a Chinese dish that tastes great and is authentic. Amazingly this dish is easy too. Kung Pao Sauce makes another for 3 meals 3 Tablespoons of Peanut oil 2 teaspoons of Korean Flakes 1 Teaspoon of Ground Sichuan Peppercorns 2 Tablespoons of minced Garlic 1 Tablespoons of minced Ginger Sauce 1/2 cup Chinkiang Vinegar 1/4  cup soy sauce 1/4 cup Shaoxing wine 1/3 cup of sugar 1 tablespoon of cornstarch pinch of salt 1)  combine the salt ingredients and mix and set aside 2) Add the Peanut oil and cook the Korean Chilli Flakes for about 5 minutes 3) Add the garlic , ginger and  sichuan peppercorns and cook for 1 minute 40 Add the sauce and cook until it thickens up , add to an air tight container once cooled and store in a fridge. Kung pao Prawns Enough  Prawns for 4 people 1 Tablespoon of Peanut oil 6 spring onions chopped 1 Pepper chopped Cashew nuts optional 1) Add the Pepper and Spring onions and cook for a few minutes 2) Add the Prawns and cook

Italian Sauteed Potatoes  are extremely simple to do but so tasty. Ingredients Enough Potatoes  for your family cut into smallish cubes 10 cloves of garlic 3 Sprigs of Fresh Rosemary Olive oil ( Enough to shallow fry them) Method 1)  Prepare the potatoes and boil them for about 8 minutes then drain them and let them dry out for  30 minutes or so 2) Then Heat the olive oil in a medium high heat  and add the potatoes turning on a regular basis 3)  After 10 Minutes Add 10 cloves of Garlic  ( skin on) and the sprigs of Rosemary and cook for a further  10 minutes 4)  Drain the potatoes on Kitchen towel then serve  and enjoy

Saltimbocca loosely translates as " Jumps into the mouth". It is a  simple dish from rome normally made from Veal but Chicken  or pork can also be substituted. Ingredients Pork Fillet or Escalopes flattened out Flour for coating 1-2 Sage leaves per piece of meat 1-2 slices of Prosicutto per piece of meat 30-40 grams of butter for cooking Sage Flower 1/2 juice of a lemon 1 Large glass of Dry white wine. Method 1) Flatten your piece of meat  then put a sage leave in the middle and  take some proscuitto and wrap round the meat. Attach the meat with a cocktail stick 2) Coat this piece of meat with flour and shake off any excess 3) Heat the butter with the sage  flower ( I find this  gives extra sage flavour to the dish) 4) Fry the  meat about 3 minutes either side 5) Then pour in the wine and the lemon juice and cover for about 1-2 minutes to  make sure the meat is cooked and the sauce to reduce. 6) Take out the meat  and remove cocktail sticks 7) Heat the sa

Osam Bulgogi is one of my favourite Korean meals and I hope you can try it. Ingredients for 2 One squid tube ( 100 grams) 250g of Pork belly 1/2 Onion Sauce 2 Tbsp Korean Chilli Powder 1 Tbsp of Sugar 1 tsp of minced Garlic 2 tsp Sesame oil 2 tbsp Mirin 1 tbsp Chilli Paste (Gochujung) Method 1) Slice Squid ring shape and chop pork belly to small bite size pieces 2) Mix all sauce ingredients in the bowl 3) Slice onion and marinate squid , pork with prepare sauce for an hour. 4) Heat oil in the pan and cook until the pork belly is booked 5) Serve with rice and  lettuce leave wrap  ( Ssam)