Easy Chocolate Ice Cream (Semifreddo)
You will need-
3 eggs
2 egg yolks, extra
1/2 cup caster sugar
430ml single pouring cream
250g dark chocolate, melted
Method-
Place the eggs, extra yolks and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 5 minutes or until thick and pale. Remove from the heat and allow to cool slightly. Whisk the cream until stiff peaks form. Gently fold the egg mixture into the chocolate until well combined. Fold through the cream. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight.
Hodeokk
Hodeokk is a flat Korean doughnut style of street-food.
Filled with a caramel syrup and walnuts filling they are the perfect indulgence for a Sunday arvo.
Filed under Bread, Comfort Food, Desserts, Devilish, East Feast
Chicken Salad, Vietnamese Style
You will need:
250g of dried Vermicelli noodles
2 ripe Roma tomatoes, cut into wedges
2 medium sized Carrots, julienned
½ a Cucumber, cut into fine strips
Bunch of Coriander
Bunch of Mint
Dressing
1 inch piece of Ginger, chopped finely
1 large Red Chili chopped finely
2 Garlic cloves chopped finely
2 tablespoons of Brown Sugar
2 tablespoons of Sweet Chili Sauce
1 tablespoon of Fish Sauce
1 tablespoon of Soy Sauce
4 tablespoons of Lime juice
2 tablespoons of Macadamia oil (Olive Oil)
Method:
Cook vermicelli in hot water until translucent, then cool under cold water. Add to a salad bowl. Chop all vegetables and pick the leaves of your herbs and add to the bowl.
Mix all the ingredients for the dressing together. Pour over salad ingredients and mix with your hands.
Serve.
Filed under East Feast, Fresh Is Best, Salad
Bibimbap
Tonight for dinner I attempted Korean Bibimbap.
Bibimbap translates to mixed rice, the dish consists of rice, beef, many vegetables prepared differently and hot chili paste.
Normally it is breakfast for Koreans, but dinner for me.
Yumm!
Filed under East Feast
Tofu & Veg Stir-Fry
You will need
4 Garlic cloves
2.5cm piece of peeled ginger
1 large Chili
500g of firm Tofu
1/2 a red Capsicum
2 Carrots
A handful of Green Beans
1 Onion
1 teaspoon of Sesame Oil
2 tablespoons of Chinese Cooking Wine
2 tablespoons of Soy Sauce
1/4 cup of Pine nuts
Handful of Coriander
Fried Shallots to garnish
Cooking Oil
Rice to serve
Method
Prepare all the vegetables by chopping them into roughly the same size pieces. Cut the Tofu into 2cm cubes, set aside. Pound the ginger, Garlic and Chili in a mortar and pestle until you have a paste, alternatively chop them very fine and mix together.
Start by frying the Garlic, Ginger and Chili in a couple tablespoons of oil. Add in the Onion, followed by the Carrot, Capsicum and Green Beans allowing a minute of cooking between each. Add in the Tofu and gently stir-fry for 3 minutes until it is heated through. Add in the Sesame oil, Soy sauce and Chinese cooking wine. Toss everything in the sauce for 30 secs and serve with steamed rice.
Filed under East Feast, Fresh Is Best
