Fermented Soy Bean Paste Stew (Doenjang-Jjigae)


Recipe from my favourite Korean chef, Maangchi. I must get a copy of her cookbook.

Jaden added more rice and we finished the entire stew pot and green onion pancake. My cooking must have improved or they are more easy now due to the MCO cause they used to tell me “Mommy, can you please stop cooking”.

Ingredients (Serves 3-4):

  • 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)
  • 1 medium onion, cut into ½-inch pieces (about 1 cup)
  • 1 small zucchini, cut into ½-inch pieces (about 1 cup)
  • 1 green Korean chili pepper (cheong-gochu), stemmed and chopped
  • 4 garlic cloves, minced
  • 4 large (8 medium) size shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)
  • 2½ cups of anchovies stock (water and 7 dried anchovies, guts removed)
  • 5 tablespoons (1/3 cup) fermented soybean paste (doenjang)
  • 6 ounces (3 pieces) medium-firm tofu, cut into ½-inch cubes (about 1 cup)
  • 2 green onions, chopped



  1. Add potato, onion, zucchini, chili pepper, garlic, and shrimp in an earthenware pot or stainless-steel pot.
  2. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store) and put them into the pot with other ingredients. Add water and cover.
  3. Cook over medium-high heat for 15 minutes until it starts boiling. (If use stainless steel pot, it will take about 7 to 8 minutes)
  4. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.
  5. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
  6. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

Green Onion Pancake (Pajeon)

Recipe from my favourite Maangchi

Ingredients (for 6×7 inches rectangular pancake)

  • 10 stalks of green onions:
  • ½ cup of flour
  • ½ cup of water
  • 1 tsp of soybean paste
  • ½ tsp of sugar
  • 3 tbsp of vegetable oil

Sauce: Mix these ingredients in a small bowl

  • 1 tbsp of soy sauce
  • 1/2 tbsp of vinegar
  • 1/2 tsp of sugar or honey
  • 1 chopped shallot or 1/2 chopped yellow onion
  • Chopped green or red chili peppers
  • 1 tsp of roasted toasted sesame seeds (toasted sesame seeds give a very fragrant and enhance the taste of this sauce)



  • Clean, wash, and drain a handful of green onions
  • Cut them into 4 inch long
  • Make batter by mixing flour, water, soybean paste and sugar in a bowl. Mix well until the batter is smooth.
  • Heat up a non-stick pan
  • Add vegetable oil to the heated pan.
  • Put the green onion on the pan parallel to each other, in the shape of a rectangle.
  • Pour the batter over the green onion evenly.
    *tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
  • While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
  • A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
  • Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again and flip/turn it over.
  • Cook another minute and transfer it to a serving plate.
  • Serve hot with sauce.

Glutinous Rice Balls with Ginger Soup

On a cold, rainy day … it’s so comforting to have a bowl of glutinous rice balls (tang yuan) in ginger soup.

So glad that I bought this packet of ready made glutinous rice balls last weekend and could quickly made it for our after dinner dessert today, especially after hearing another 2 weeks of MCO.

The pandan leaves are from our pot in the balcony, the reason why I like to have mini herbs garden at home.


  • A packet of glutinous rice balls
  • Water: 2 cups (480ml)
  • Ginger: 2 inches, sliced
  • Pandan: 3 leaves
  • White sugar: 30 gram
  • Brown sugar: 30 gram


  1. Put water and ginger into a pot
  2. Let it boil and simmer for 30 minutes
  3. Add pandan leaves

4. Add sugar and let it simmer till sugar is fully dissolved

5. On a separate pot of water, let it boil, put in the glutinous rice balls and let it cook till the rice balls float.

6. To serve, add rice balls to a serving bowl and ladle the ginger soup over.


COVID-19 Movement Control – Day 37
Quick breakfast for Jaden before his e-learning and he liked it. Something new for his breakfast.
I used Tefal Brut Mineral Frypan 28cm. It’s non-stick and spacious enough for me to make this breakfast. It’s so easy that you can make it by just looking at these photos.
  1. Cut out a square hole from a slice of bread
  2. Crack 1 egg into the bread hole. Add pepper
  3. Add cheese
  4. Add ham
  5. Put the cut out bread on top
  6. Turn the bread over

Serve with baby spinach and cherry tomatoes to add colour to the breakfast and cheer up the day.

Roasted Tomato and Red Pepper Soup

COVID-19 Movement Control – Day 36
Lunch: Roasted Tomato and Red Pepper Soup

Play masak-masak with my niece. A new recipe for us and it turns out really well. We had this soup with garlic bread.

I really love the colour of this food. So vibrant. I think my food photography is getting better. Do you think so too?


  • Tomatoes – 4
  • Red pepper – 2
  • Garlic – 7 to 8 cloves, skin on
  • Red onion – 1 cut into 8 and open up
  • Black pepper
  • Salt
  • Olive oil
  • Bake at 200C for 45 mins



Shoyu Salmon Bowl


  • Sushi grade salmon
  • Mirin sauce
  • Quinoa
  • Cherry tomato
  • Sesame seeds
  • Cucumber
  • Pineapple or mango
  • Onions
  • Corns
  • Green onions
  • Seaweed flakes – cut into 2 inches long
  • Avacado
  • Walnut, pumpkin seeds or coconut flakes


  1. Rub salmon with salt and put in fridge.
  2. Rinse salmon and pat dry and cut into 1cm x 1cm cube
  3. Marinate salmon with mirin sauce for 5-10 minutes
  4. Cook quinoa rice.
  5. Cut ingredients into bite sizes.
  6. Scoop quinoa rice into a bowl and assemble poke bowl to your liking.

Grilled Chicken Caesar Wrap

COVID-19 Movement Control – Day 34

We had leftover of Nando’s chicken from dinner yesterday. I decided to make this chicken wrap from it. A healthy food, using sour cream rather than mayonnaise and the taste is delicious.

During this MCO, I have tried several new things, more creative in whipping up a quick and easy meal from whatever in the fridge. Jamie Oliver has been my favourite as he has lots of simple, easy and healthy food that we can follow.


Parmesan Croutons:

  • 1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
  • 2 tablespoons grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil


  • 4 boneless skinless chicken breast halves (about 8-ounces each)
  • 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon (about 1 teaspoon)
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 cloves garlic, minced or grated
  • Kosher salt and freshly ground black pepper

Sour Cream Caesar Dressing:

  • 1 cup low-fat sour cream or Greek yogurt
  • 2 tablespoons grated Parmesan
  • 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 anchovy, smeared with a fork to a paste
  • 1/2 clove garlic, minced or grated
  • Kosher salt and freshly ground black pepper

Sandwich Build:

  • 1/2 pint cherry tomatoes, quartered
  • 1 heart romaine lettuce, chopped into bite-size pieces
  • Parmesan Croutons, recipe follows
  • Four 12-inch sundried tomato tortillas, toasted with a little oil


  • For the Parmesan Croutons (yield 4 cups):
    1. Preheat the oven to 200ºC.
    2. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper.
    3. Drizzle with oil and mix well.
    4. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
  • For the chicken:
    1. Place the chicken in a shallow dish just large enough to hold them.
    2. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined.
    3. Pour the oil mixture over the chicken and toss to coat.
    4. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
    5. Preheat a grill pan or an outdoor grill to medium-high heat.
    6. Remove the chicken from the oil mixture and pat dry.
    7. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side.
    8. Transfer the chicken to a plate to cool slightly.
    9. Thinly slice the chicken against the grain and set aside.
  • For the sour cream caesar dressing:
    1. Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
  • For the sandwich build:
    1. Place the sliced chicken, sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly.
    2. Fill each wrap/tortilla with the chicken mixture.

3. Wrap it and cut into halves diagonally.

Banana Bread with Chocolate Chips and Walnut

COVID-19 Movement Control – Day 26

Easter Sunday. A memorable one. Grouchy. Can’t go out for eggs hunt. Stay in and do baking instead.

It’s so hard to buy bread during this MCO. So, I baked my own bread with ripe bananas at home and had a fresh loaf of banana bread for breakfast.

Enjoying the freshly baked banana bread with cup of Americano from Krups machine.

I used Tefal Natura loaf tin (26cm) which is the perfect size to bake this banana bread.

Tefal Natura loaf tin (26cm) made out of 100% recycled aluminium and in the perfect size to bake this banana bread.



  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup / 113 g of unsalted butter, melted
  • 1 cup of granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1/4 cup of sour cream or fresh milk
  • 1 tsp of vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup of semi-sweet chocolate chips
  • 1/2 cup of chopped toasted walnuts or pecan


  1. Preheat oven to 175ºC.
  2. Line a loaf pan with parchment paper and grease with cooking spray.
  3. Dry ingredients: In a large bowl, whisk together flour, baking soda and salt.
  4. Wet ingredients: In another large bowl, mix together melted butter, sugar, egg and egg yolk (the egg yolk will make the bread richer and moister), sour cream and vanilla. Add mashed bananas and stir until combined.

Use folk or potato masher to mash banana. Use ripe bananas for sweetness of cake. Best to use Pisang Emas. I couldnt get them during this MCO.

5. Gradually add dry ingredients to wet ingredients until just combined. Gentle fold, slowly and evenly especially the centre bottom of the bowl to get the lump out of flour. Don’t stir too much as it will make the bread tough.

6. Fold in chocolate chips and walnuts and transfer to prepared loaf pan. Spread the batter to make it smooth and even. Set aside some chocolate chips and walnut to sprinkle on top of the batter to make it pretty and nice to show what’s inside the banana bread

For plain banana bread, omit the chocolate chips and walnut. Or can add cinnamon or nutmeg which add some spice and go very well and to banana bread. 

7. Bake for about 1 hour or until a toothpick comes out clean. Let it cool 10 minutes in pan.

8. Then turn out onto a cooling rack to cool completely.

Happy Easter Day, my friends 🐰

Basil Cherry Tomato Focaccia Bread

COVID-19 Movement Control – Day 24. Good Friday!
As expected, MCO extended for another 2 weeks. I’m neutral on this new update cause kind of expecting it and feel it is the right thing to do. At the same time, while I’m missing the freedom and human vibes, I know I will miss this new norm when this whole MCO is behind us.
So, stay in and let’s do more baking 😉. Baking is so therapeutic and the smell when it’s cooking in the oven is so up-lifting.
I’m using Tefal Natura Gratin dish to bake this Focaccia and Tefal Comfort bread knife to cut it.
Bread Dough
  • 1.5 cups of lukewarm water
  • 2 tsp (8 gram) of yeast
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp maple syrup
  • 4 Cups of Strong White Bread Flour
  • Pinch of Sea Salt


  • 3 bunches of vine cherry tomatoes
  • 1/2 cup mixed olives (optional)
  • Handful of fresh basil
  • 2 sprigs of fresh rosemary
  • Salt and pepper
  • Drizzle of olive oil


  1. Add yeast to lukewarm water. Add olive oil and maple syrup. Leave it for 5 minutes and let the yeast to activate.
  2. Place flour and sea salt into a large bowl, stir and make a well in the middle.
  3. Slowly pour yeast mixture into the well, mixing with a fork as you go.
  4. As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
  5. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for about an hour until doubled in size.
  6. While the dough is rising, preheat your oven to 220°C and prepare the toppings.
  7. To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough with fingers to make rough dips and wells.
  8. Press tomatoes in focaccia. Press olives in, if using. Place basil and rosemary inside the bread.
  9. Season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
  10. Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.

Sliced and pan fried Focaccia. Had it with mushroom and egg and baby spinach for lunch.