A Lazy Sunday

First question yang Hubby tanya bila bangun tido today was "What's for breakfast". Argh! nak kena perah otak, apa nak masak for breakfast. Iman and Iffah pagi-pagi lagi dah bangun and asked for maggi. There goes my resolution nak boikot maggi. I promised them every 2 weeks, dia org boleh makan maggi on weekends. Maka every 2 weeks, they will look forward to their maggi day.

Back to breakfast today. Pagi ni makan nasik goreng with bulgogi. I dont really like bulgogi, kalau ada depan mata pun, memang tak makan. My Korean sister in law, selalu jugak masak bulgogi masa dia duduk dengan my parents. My Hubby loves it. On Friday, I went to Sae Mi mart nak beli barang utk buat bulgogi. Then makcik Sae Mi Mart tu cakap, instead of making the sauce from scratch, I can use readymade sauce. I bought that sauce. Glad I did that cause making bulgogi is so easy now.

I marinated the sliced beef since yesterday, pastu simpan dalam peti. Pagi ni bangun, masak daging tu for about 15 minutes. Daging for bulgogi kena potong nipis2. Kalau nak buat bulgogi, kena thaw the daging sampai 1/2 lembut je. Then potong. Kalau thaw sampai lembut, nanti bila nak slice nipis2, susah sgt.

I'll be having Vietnamese rice paper rolls today for lunch kat rumah my parents. Now tengah nak bakar 2 ekor ayam golek for lunch today.

Express Bulgogi


To those yang nak buat Bulgogi from scratch, below is the recipe

Getting Started: http://www.asianinfo.org/asianinfo/issues/bulgogi.htm

Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.

Sesame oil - 2-3 tbs

Asian Pear (1): Choose only one fruit. (We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat.

Sugar

Black pepper (3 dashes)

Onions (1)

Garlic (2 -3 cloves/pieces)

Green onions (about 5 - both white and green parts)

Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

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Directions:

It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable.

Cut the meat into thin slices, as thin as possible - but watch your fingers!

Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.

Meanwhile, prepare the marinade.

Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.

Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.

Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture.

Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight.

Cook in frying pan until the meat is cooked thoroughly and serve with sticky rice. Korean people eat this dish with red leaf lettuce filled with rice and meat. Other items to eat with bulgogi (Korean beef stir-fry) are Korean spicy pepper paste, Korean bean paste, sesame oil mixed with salt, sliced garlic and raw green onions. These are optional and are usually placed in the lettuce leaf along with the rice and beef.

Bulgogi Sauce

Tomato & Pomegranate Juice