Recipe: Glutinous Rice Ball Fillied with Red Bean & Coated with Black Sesame Powder

Preparation Time: 30 minutes
Cooking Time: 60 minutes

First 10 minutes in high heat & remaining 50 minutes in low medium heat.

Keep on stirring to avoid the red beans burn & stick on bottom.

Red bean paste (blended cooked red beans, brown sugar, cinnamon powder & salt).

Mixed black sesame seeds powder, brown sugar & salt.

To make a rice ball: Firstly, roll it.

Secondly, make a hole.

Thirdly, seal it to close the gap.

Rice balls in boiling water (they sink when you put them in).

Then they float (to show they are cooked).

Rice balls in ice water.

Remember to drain the rice balls.

Coated with sesame powder.

Of course you need to roll all evenly.

They smell great.

And taste delicious too!

"ta-rang! Glutinous Rice Balls Filled with Red Bean Paste & Coated with Black Sesame Powder".

Enjoy! ;)

Ingredients:

1. 4 cups of Glutinous rice flour
2. 1 1/2 cups of Boiling water
3. 1 cups of Red bean (washed)
   
4. 2 cups of Brown sugar
5. 1 1/2 cups of Black sesame seeds (rise & drained)
   
6. 2 3/4 tsps of Salt
7. 1 tsp of Cinnamon powder
   

Steps:

1. In a pot, cook red bean with 4 cups of water (heat over high heat for 10 minutes, then simmer in low medium heat for 50 minutes).
2. In a bowl, mix glutinous rice flour, 4 Tbsp of sugar & 2 tsp of salt.
   
3. Pour 1 1/2 cups of boiling water into (2) little by little & mix to form a dough. Cover with plastic bag & set aside.
4. Cook sesame seeds in a pan over medium heat (remember to stir).
5. Lower the heat once the sesame seeds pop, keep on stirring until they are crispy (about 5 minutes).
6. When the sesame seeds cool down, grind them into powder form.
7. In a separate bowl, mix sesame seeds powder, 4 Tbsp of brown sugar & 1/4 tsp of salt.
8. Once the beans are fully cooked, crush or blend them with 1 cup of brown sugar, 1/2 tsp of salt & cinnamon powder.
9. Divide dough into 2 & roll each to form a cylinder shape with your hand .
10. Divide & cut the dough into 40 pieces.
11. Roll each dough & make a hole in the middle with your thumb.
12. Put some red bean paste into the hole & close it tightly.
13. Repeat previous 2 steps until all rice balls are filled with red bean paste.
14. In a pot with boiling water, put in all rice balls carefully & cook them until they float (about 3 minutes).
    
15. Transfer the cooked rice balls into ice water & drain them.
16. Roll the rice balls in the bowl with sesame seeds powder.
17. Ready to serve.
    
    

Tips:

1. Remember to keep on stirring the red beans while cooking.
2. You may need to add more cups of water if the heat is too high or the red bean is too dry.
   
3. You can roll the rice balls according to your preference sizes (but too small is difficult to close the section).
4. Don't put too much red bean paste into each rice ball (it makes the rice ball difficult to seal).
5. When you seal the rice balls, press slowly with gentle (pressing too hard will break the rice balls).

Recipe: "Boogogee" (Korean Beef Strips)

Ingredients:

1. 200g beef strips
2. 1 yellow onion (sliced)
3. 1 clove of garlic (finely chopped)
4. 1 can of coke
5. 2 Tbsp olive oil
6. 1 Tbsp soya sauce
7. pepper (enough for seasoning)

Optional Ingredient:

1. 1 stalk corriander (coarsely chopped)
   

Steps:

1. Soak beef strips in coke for 5 minutes and well-drained.
   
2. Heat the pan with olive oil.
3. Stir fry garlic and onion in medium heat until soft (about 2 - 3 minutes).
4. Add in beef strips and season with pepper. Cook for 4 - 5 minutes.
5. Discard the excessive sauce from the beef strips.
   
6. In a separate pan, shimmer soya sauce and 1/4 of coke.
   
7. Add back beef strips and corriander. Cook for 2 minutes.

Tips:

1. When you cook the beef strips in step 4, you will see some bloods from the beef. It is normal. Therefore, you must discard these in step 5, else, it looks unpleasant to eat.
2. If you are health conscious and dislike coke, it can be replaced with terriyaki sauce and season with substantial amount of sugar to balance the taste.
   

Recipe: Kim Chi Soup

Ingredients:

1. 1 small bowl of kim chi (with gravy)
2. 1 carrot (thick julienne cut)
3. 1 potato (thick julienne cut)
4. 1 clove of garlic (finely chopped)
5. 1 Tbsp olive oil
6. 2 1/2 small bowls of water

Optional ingredients (pick your own preference):

1. Veges: oyster mushroom, golden needle mushroom, califlower
2. Meat: 1/2 can of tuna in salt water (drained and flaked), sausage, beef strips, ham
   

Steps:

1. Heat the pot with olive oil.
2. Stir fry garlic, carrot and potato until mildly cooked (about 1 - 2 minutes).
3. Add in kim chi (with gravy) and water.
4. Shimmer for 10 minutes.
5. Add in optional ingredients.
   
6. Season with salt when the optional ingredients are fully cooked.

Tips:

1. You can substitute salt and tuna with 1/4 chicken cube if you don't like the fishy taste.
2. The taste of the kim chi soup might vary (depends on the kim chi used). So, better buy it from some Korean mart.