Hawaiian Pizza - ( 12" pizza pan)

Starter

Ingredient : 1tsp, instant yeast, 1 tsp sugar, 100ml water
Method : Mix all in a cup and leave aside for 5-10mins until frothy.



Pour the yeast mixture into a mixing bowl.
Add in 1 tbsp olive oil,
20g beaten egg,
1/2tsp salt.
Mix well .

Add in 200g of bread flour.
Form into a dough and leave aside to proof for 30 mins.


After proofing. Roll into pizza shape.
Put in a grease pizza pan and prick with fork to reduce air pocket during baking.
Glaze the surface with oil as well.
Bake in pre-heated oven 150DEG for 10 mins afterwhich turn over the other side and continue baking for 2-3 mins if the base is too soft.

Remove from oven, cool slightly.

The Pizza Base is ready for use. (can prepared in advance and keep in the fridge)



TOPPING
4tbsp pizza sauce
4 slice cheese square
3 slices of ham - cut into small squares
2slices of Canned Pineapple Rings - Cut into small pieces(optional)
100g of morezalla Cheese - shredded




Method :
Spread the pizza sauce, place the cheese square, arrange the ham then topped with morezalla cheese.
Pre-heated the GRILL OVEN and baked for 5-8mins until the cheese melted and slightly brown. Serve hot with chilli flakes and grated cheese.

Fried Korean Glass Noodle - Japchae

Ingredients :

200g Korean Glass Noodle - soak in hot water for 10 mins. Drain.

1/2 big white onion - slice

1/2 green capsium - cut into strips

1/2 red capsium- cut into strips

1/2 carrot - cut into strips

6 whole black mushroom - soak and cut into strips

Seasoning

4 tbsp light soya sauce

2 tbsp sugar

2 tbsp sesame oil

Method:

Heat some oil in a pan, add in vegetable and stir fry for a while.

Add in the cooked glass noodle and seasoning. Stir fry until the seasoning is all absorbed.

Taste a strand of noodle. It should be soft if not add in some more water to cooked longer. Transfer to a plate and add topping.

Topping 1

100g beef - slice and marinate with

1 tbsp light soya sauce,

1/2 tbsp sugar,

1/2 tsp sesame oil,

1/2tsp black pepper

...... Heat a frying pan and stir fry the meat until cooked. Spoon over noodle. Discard the gravy.

Topping 2

3 egg - Fried into omelette and cut into strips

Topping 3

Toasted sesame seed and korean chilli powder

FINALLY STEP

Assemble and enjoyed!

Korean Spicy Bulgogi

Ingredients :
250g of slice meat - choice of pork/chicken/mutton
1/2 slice big white onion
50g of big spring onion

Marinate : (Mix well until sugar dissolve)
3 tbsp light soya sauce
3 tbsp korean chille paste
3 tbsp chilli powder
2 tbsp sugar
2 tbsp corn syrup
2tbsp grated garlic
2tbsp grated ginger
1 tsp pepper
1 tbsp sesame oil
1 tbsp japanese cooking wine - sake




Method :

Mix all ingredient with the marinate and season for 3-4 hours.
Before cooking add in another tbsp of sesame oil.

Heat up a non-stick pan and pour in the meat mixture. Stir fry awhile and add in 1/2cup of water to simmer until cooked.

Topped with toasted sesame seed and serve with raw vegetables.


P.S.
I gotten this recipe from a korean chef in novena square 2 restaurant while attending a community centre Course (off-site).
All the ingredients are available at the supermart beside the restaurant.

Onigiri - mayonaise crabmeat filling

Ingredients :

1 packet of crabmeat fillet
some japanese mayonaise

Method :

Par-boiled the crabmeat in hot water until they float up. Drain.
Cool and put into a mini chopper and minced.
Lastly add suitable amount of mayonaise to your taste and use the filling for onigiri.

Japanese Sushi Rice - 1 step only

Ingredients :
2 cups japanese Rice (Calrose grain)
2cups water
4 tbsp distilled vinegar
2 tbsp sugar
1/2 tsp salt


Method :
Wash the rice a few times until water is clear. Add in all the ingredients and cook as per normal in a rice cooker. The Rice will look glossy and grainy. Stir well and cool slightly before using.

I did not use rice cooker but instead I use mircowave oven 'rice casserole' function. I pre-soak the rice for 2hours before adding the rest of the ingredients.

Char Siew

Ingredients :
300g-400g Shoulder Butt Strips (wu hua rou)

Marinade:
2 clove garlic - mince
1 tbsp light soya sauce
2 tbsp oyster sauce 0r vegetarian mushroom sauce
2 tbsp sugar
1/2 tbsp sesame oil
1/2 tsp char siew powder (red colouring)

Method :
Mix the marinade well then add in the meat and season for 4 hours.

Heat up the oven grill and cook the char siew for 20-30mins.

Turn occassionally and glaze with leftover marinade.(very important)

Cool and cut before serving.

Char Siew Sauce
Pour all the leftover marinade into a small saucepan. Put in 1/2 cup of water and 1/2 tsp chicken stock(optional) and bring to boil. Thicken with cornflour solution. Serve.

homemade plain yoghurt

Ingredients:

1 litre UHT fresh Milk, 1 tub yoghurt with 'live active culture', 2 tbsp sugar (optional)




Sterilize the glass bottle with hot water. Soak awhile. drain off.


Pour the milk and sugar (optional) into the glass bottle and heat up in the mircowave for 2-4 mins. (the bottle must be hot at touch.)


Leave to stand for 30-40mins until the glass bottle is warm at touch.

Add in 1/2 tub of yoghurt to each glass bottle and stir well with spoon.


Leave it in the thermal pot for 6-8hours until firm.

The bottle is still slightly warm. Put it into the fridge to stop fermented.

Serve chilled with melted honey rock sugar syrup, honey or canned fruits.

Tips:

You can used 1 glass bottle or many glass bottles as preferred for easy serving.