We Are Family

So sorry for the late posting. We’ve been busy for the past weeks that we didn’t have enough time to post what we had last weekend. So without further ado, here it is….

Chicken Bulgogi with Stir-fried Beansprouts

Ingredients
For the beansprouts:
1 small onion (sliced)
1 pack beansprouts (ends removed)
1 small carrot (thin strips)
1 small cabbage (shredded)
1 tbsp soy sauce
1 tsp liquid seasoning
salt to taste
pepper to taste
For the chicken:
600 g chicken thigh fillet (cut into strips)
6 tbsps soy sauce
1 tsp ground pepper
2 tbsps cooking oil
6 tbsps refined sugar
2 tbsps sesame seeds

Directions
For the beansprouts:
1. Over a heated pan, add in oil. When oil is hot, sauté onions until it turn translucent.
2. Stir-fry the beansprouts, carrots and cabbage.
3. Season with soy sauce, liquid seasoning, salt and pepper.

For the chicken:
1. Marinate chicken thigh fillet in soy sauce and pepper for at least 2 hours.
2. Heat pan over low heat. Pour in oil. When oil is hot, add marinated chicken, its marinade and the sesame oil.
3. Cook until the chicken is tender.
4. Sprinkle sesame seeds on top and serve with the stir-fried beansprouts.

Serves 6

Sushi

Ingredients:
1 ½ cup Japanese rice
2 cups Water
5 sheets Nori
5 tbsps Sushinoko
12 Mango strips (1 cm thick)
100 g fresh smoked Salmon
7 sticks Kani (sliced into half, lengthwise)
Sushi soy sauce
Wasabi

Directions
1. Cook the rice.
2. Let it cool.
3. In a bamboo sushi mat, lay a sheet of nori and cover it with rice. Sprinkle the rice with 1 tbsp susinoko.
4. Add in salmon, 2 kani sticks and 2 mango strips on one side of nori (arranged horizontally).
5. Roll the nori tightly.
6. Repeat step numbers 1-5 for the remaining ingredients.
7. Slice the rolled nori for about 1inch thickness with a moistened knife. Serve with sushi soy sauce and wasabi.

Serves 6

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