My Sweet Potato Day

Sweet Potato Chakin Shibori
(recipe adapted from here)

Ingredients:
100g sweet potato, peeled & steamed
1/2 Tbsp fine sugar
1/2 tsp Cowhead salted butter
1/2 Tbsp home made soy milk

Method:
1. Mashed sweet potatoes in a bowl. Add the rest of the ingredients till well mixed.
2. Divide into 4 portions & placed onto cling wrap. Gently squeeze the wrapped portions into balls. 

Iced Sweet Potato Latte
Goguma Latte, 고구마 라떼
(recipe adapted & modify slightly from here)

Ingredients:
100g sweet potato, peeled & steamed
250ml home made soy milk
cinnamon powder
kuromitsu
1 cup ice cubes

Method:
1. Blend all ingredients together till smooth.
2. Pour iced blended sweet potato latte into a cup & sprinkle cinnamon powder.  

Sweet Potato fries
Ppottetto 뽀떼또
(recipe adapted & modify from maangchi)

Ingredients:
1 sweet potato (peeled, rinsed & cut into strips)
1 Tbsp vegetable oil
1 Tbsp parmesan cheese powder
1/2 tsp salt

Method:
1. In a large bowl, toss sweet potatoes in oil to coat. Sprinkle with salt & parmesan cheese powder.
2. Spread sweet potatoes on baking sheet (I use airfryer instead). Bake @170C for 30mins.

Enjoy *^_^*

Korean Banchan

 *Stir fry potato & carrots 감자채 볶음
*Spinach 시금치나물
*Seasoned dried anchovies 멸치무침
*Tofu in sesame dressing 연두부

 *Seaweed egg rolls 계란말이

*Eggplant 가지나물
*Soy sauce potato 감자조림
*Tuna pancakes 참치전
*Mung Bean Sprouts 숙주나물무침 

*Pan fried tofu with spicy sauce 두부부침양념장

*recipe adapted from Maangchi & My Korean Kitchen

Hotteok

Hotteok (Korean Sweet Pancakes)
(recipe adapted from mykoreankitchen)

Ingredients:
157g Blue Jacket Plain Flour
1 tsp fine sugar
1/2 tsp salt
1 tsp instant yeast
125ml warm water

Fillings:
1/4 cup brown sugar
1/2 tsp cinnamon powder
30g chopped cashew nuts

Method:

1. Sift flour into a mixing bowl & add the rest of the ingredients. Mix till a dough is formed & proof for 1hr.

2. De-gas the dough after 1hr & let it rest again for 20mins.

3. Put some oil onto hands & divide the dough into 6 portions. Flatten each dough & placed 1 Tbsp fillings & sealed up. 

4. Pre heat a frying pan on medium heat & once it’s heated add a thin layer of cooking oil. 

5. Place a dough into the pan & cook it until the bottom side is lightly golden brown (30s). Flip it over & press the dough down with a spatula. Cook until the bottom part is golden brown (1 min). Flip the pancake over one last time then reduce the heat to low. Cover the pan with a lid & cook until the sugar filing fully melts (1 min). Repeat for remaining dough.

我很喜欢这个韩式煎饼。记得一定要趁热吃哦！

外层脆又有咬劲，里面的红糖溶化后变的有点粘稠，加上腰果的香，简直是太好吃了！我一下就嗑了三个煎饼呐 *^_^*

Myeolchi-bokkeum 멸치볶음

Myeolchi-bokkeum 멸치볶음
(recipe adapted from Mangcchi)

Ingredients:
60g anchovies 
sauce:
1/2 tsp minced garlic
1 Tbsp gochujang
1 Tbsp brown sugar
2.5 Tbsp water
sesame oil

Method:

1. Stir dried anchovies in a heated pan till they turn slightly brown in colour. Set aside for later use.

2. Mix the sauce together.

3. Pour the sauce in a heated pan & simmer till sauce looks shiny. Return anchovies into the pan & mix well. Add a bit of sesame oil & toss.

4. Enjoy!

 

Served as side dish for my bento =)

Bungeoppang: 붕어빵

Bungeoppang 붕어빵  

(recipe adapted from Ochikeron)

Ingredients:

150g plain flour

2/3 Tbsp baking powder

40g sugar

180g milk
1 beaten egg
pumpkin fillings

Method: 

   1. Sieve plain flour & baking powder together in a large mixing bowl.

2. Add in sugar & mix well with a balloon whisk.

3. Add in egg & milk. Whisk till well mixed.

 4. Pour the batter into a jug for easy pouring.

5. Heat up the bunggeoppang pan & turn to low heat.

6. Open the pan & grease the bunggeoppang pan with a light coating of vegetable oil.

5. Pour the batter into one side of the fish mold until 1/3 full. Add some fillings to the center & then gently fill up the rest of the fish mold to totally cover the fillings.

6. Close the mold & cook over low heat for a total of 6mins (turn the pan over every min).

Chocolate Bungeoppang (chocolate chips fillings) served with a scoop of creme brulee ice cream