Fried Dried Squid (Ojingeo-Twigim)

Hujan2 ni sis rasa nak makan makanan goreng2 laaa

Tapi ape ye

Haaaa....Ojingeo-twigim

Ape tu??

Haaa..apa tu?? sotong kering goreng laaa

Jadi macam mana nk buat ni??

Ingredients

• 1 large dried squid (about 4 ounces)
• 1/3 cup potato starch
• ¼ cup plus 2 tablespoon all-purpose flour
• pinch baking powder
• ¼ teaspoon salt
• 1 egg
• 1/3 cup reserved squid soaked water
• 4 to 5 cups vegetable oil

For soy vinegar dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• ¼ teaspoon hot pepper flakes (optional)
• ½ teaspoon sesame seeds

Instructions

Prepare Squid

• Separate the arms and body of squid. Remove the bone that looks like plastic inside the squid.
• Use scissors to cut the body of the squid crosswise into ½-inch-wide pieces. Separate the arms into pieces with the scissors. Soak in 2 to 3 cups cold water for 4 to 5 hours until soft and flexible.
• Drain and pat dry with paper towels. Reserve the water from soaking.
• Mix the squid with 2 tablespoons flour with your hands to coat evenly. Set aside.

Fry

• Combine potato starch, the remaining ¼ cup flour, salt, baking powder, egg, and the reserved squid soaking water in a mixing bowl. Mix well with a fork.
• Heat the vegetable oil in a 10 to 12 inch pan over medium-high heat until it reaches 350 F. Drop a small spoonful of batter into the heated oil. If the batter floats to the surface in a second, the oil is hot enough for cooking.
• Dip each piece of squid into the batter to coat well. Carefully place the coated squid pieces, a few at a time, into the hot oil. Cook, turning a few times, until the batter is light golden and crunchy, about 1 to 2 minutes total. Transfer the cooked squid to a strainer. Repeat with the remaining squid pieces.

• When the squid pieces have all been fried once, fry them again, 3 to 4 minutes until very crunchy and golden brown. Drain on a paper towel-lined plate.

• And ready to eat

You can watch it here too ↴

Songpyeon

Songpyeon?? Ape tu?? Sempena birthday sis harini..sis rasa mcm nak share cara2 buat kek beras

Haaaa...Songpyeon ni kek beras sebenarnyaa...

Songpyeon kebiasaannya dibuat pada perayaan Chuseok. Jadi mcm mana nak buat nya??

Haaa..ni la Songpyeon

  Ingredients

• 3¼ cup short grain rice flour
• (mepssalgaru 멥쌀가루 or ssalgaru 쌀가루), sifted
• 1 cup blueberries, washed and drained
• 2 teaspoons yellow water from gardenia fruits
• hot water
• salt
• honey (or sugar)
• ¼ cup fresh beans (raspberry beans or any fresh beans)
• 3 tablespoons pine nuts
• 3 tablespoons toasted sesame seeds, ground
• pine needles, washed and pat-dried with kitchen towel
• 1 tablespoon sesame oil

  Instructions

Make white rice cake dough:

• Combine 1½ cup rice flour, ¼ teaspoon salt, and ¼ cup hot water in a bowl and mix it with a spoon until the dough is cool enough to knead by hand.
• Knead for about 1 minute until smooth.

• Roll it into a ball and wrap it in plastic wrap. Set aside.

Make a bit of yellow rice cake dough:

• Put a little more than 2 tablespoons rice flour and 1½ teaspoons gardenia fruit water into a small bowl. Mix it with a spoon and then roll it into a ball with your fingers.
• Wrap it in plastic wrap and set aside.

Make purple rice cake dough:

• Place 1½ cup rice flour and ¼ teaspoon salt in a bowl. Set aside.
• Heat a thick pan over medium high heat and add blueberries. Press and break the blueberries with a potato masher (or a large wooden spoon) as you cook them, until all the berries are broken. Let it bubble for a few minutes, stirring with a wooden spoon.

• Remove from the heat. Put it into a mesh strainer over a fitted bowl. Press down and stir it with a wooden spoon to strain. You will get around 3/4 cup of hot blueberry liquid.

• Add ¼ cup to the rice flour. Mix it with a wooden spoon until the dough is cool enough to handle by hand.

• Knead the dough for about 1 minute until smooth.
• Roll it into a ball and wrap it in plastic wrap. Set aside.

 Make fillings

• Put the beans into a small bowl and mix with 2 teaspoons honey.
• Fold the the pine nuts into a piece of parchment paper on your cutting board. Pound the nuts through the paper or roll them with a rolling pin until they’re crushed. Put them into a small bowl and mix with 1 tablespoon honey.
• Put the sesame powder in a small bowl and mix with 1 tablespoon honey and pinch of salt.

               

Shape Songpyeon

• Take a piece (about 1 ounce) of white or purple dough and roll it into a ball in your hands.
• Work your thumb into the center of the ball to create a small cup out of it. Fill the cup with one of the fillings: beans, sesame seeds, or pine nuts.

• Seal it using your thumb and index finger and shape it into a half moon. You can leave it like that, or for some variation you can roll the half moon into a smooth ball and shape a little ridge on the top.

• Keep rolling and filling until all the dough is finished, about 12 to 14 songpyeon. Leave about 1 ounce of white and purple dough for flower petals.

Steam

• Add 2 inches of water to a large steamer and bring to a boil. Turn off the heat until we’re ready to steam.
• Line the steamer basket with a cotton cloth and fresh pine needles.
• Add all the songpyeon and put another cotton cloth on top of the basket and close the lid. This will stop water from dripping on the songpyeon while its being steamed.
• Turn on the heat to medium-high and steam for 30 minutes, then for 5 minutes at low heat.
• Remove from the heat and uncover. Let them cool for a few minutes, then take them out of the steamer with a spatula and a spoon. Brush each songpyeon with a little bit of sesame oil.

Serve them ☺

You can watch this too ↴

Naengmyeon (Cold Noodles)

Noodle??? yessss...tapiii noodle ni lain tau , sgt menarikk

Jom tengok mcm mne nak buatnya.

Haaaa..mearik kann

Macam mana nk buat ni??