Dinner ~ Saturday, 28 November 2020

Our teenage chef cooked a big pot of kimchi soup that was so spicy that everyone was left gasping, breathless, dribbling with goo and gulping down cups of cool water 😅 .  I went grocery shopping with Sherilyn yesterday morning and she chose a new brand of chili powder, which she didn’t think was so hot!  Though there was so much kick from the super hot and burning chili, all of us kept helping ourselves to the delicious hot pot of kimchi soup with fresh fish balls and fish noodles that were delivered to our condo from Tg. Sepat in the morning.

Sherilyn also made Gimbap which she aces in. She can make really delish Gimbap in a jiffy.

 

She loves going grocery shopping with me so that she could get the ingredients that she wants to cook what she likes 😁

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Home-cooked Korean Dinner ~ Thursday, 26 November 2020

It’s Korean for dinner again, by Chef Sherilyn!

This time she cooked Bulgogi pork and pork ribs, kimchi soup, black fungus salad, home-made kimchi and home-made pickled radish.  The last two dishes were prepped a couple of weeks ago.

The pork and pork ribs were marinated with fresh pear and kiwi juice, red onions, scallions, garlic, ginger, soy suace, pepper and sugar. The marinate is basically a smoothie of fruits and roots.  Everyone was super happy and satisfied with the  dinner which is comparable to those from authentic expensive Korean restaurants!

Pan-grilled Bulgogi. It’s super delish ~ tender smokey meat that’s very well marinated and flavorful. This dish just pushes all the right buttons!
Black fungus salad ~ seasoned with Lee Kum Kee rice vinegar, sugar, chopped garlic, chilis, scallions, sesame seed oil and soy sauce.

Life just got a little sweeter and easier when there’s a very earnest junior chef who loves eating and trying out new recipes 🥰.  We have about 6 more weeks to be her happy guinea pigs before school resumes in mid 2021.

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HEALTH FREAK MOMMY