Thursday, 20 November 2014

Chocolate Brownies

This is a an esay recipe which always works to make a great batch of brownies.


Butter 180 grams
Dark Chocolate 200 grams
Caster Sugar 200 grams
3 Eggs
Plain Flour 4 Tbsps
Cocoa Powder 4 Tbsps
Baking Powder 1/2 Tsp

Gather Your Ingredients

melt the butter over a medium heat

take of the heat and melt the chocolate into the butter

Like so

Then Mix the sugar into the choc mixture

Then add one egg at a time and mix

Add the Flour , Baking powder


Mix well

Pour the Mixture into a 20 cm by 20 cm tin

Bake in the oven at 180 degrees celsius for 40 minutes

Then cut them into a small squares and enjoy

Wednesday, 19 November 2014

Radish Kimchi ( Moo Sang Chae)

This is Side Dish is actually one of my favourites please try if you like Korean Side dishes.

400grams of Radish
1.5 Tbsps Korean red chilli Powder
2 tsp of minced Garlic
1 Tbsp Oligosacharide
1 Tbsp of Sugar
1 tsp of Dark Soy Sauce
1 Tsp of Seasame Oil
1 Tbsp of Vinegar
Sea Salt  2 Tbsp


Gather Your Ingredients

Chop the Radish into long thin strips and mix with the sea salt and leave it for 1 hr

Drain the water well and leave it for 20 mins . Dont Rinse the Radish

Add the Chilli Powder to the Radish and mix well so the colour incorporates all the Radish

Then add all the Ingredients and  mix well

Store and Enjoy
You can Add Seasame Seeds and Spring Onions if desired

Tuesday, 18 November 2014

Scaloppine al Basilico

This is a suprisingly easy dish to do and is lovely to eat.

400 Grams of escalopes Turkey , Chicken or Veal
some basil
2 Garlic CLoves
75 Grams of Butter
125 ml of Dry white wine
125 ml of Water

Gather Your Ingredients

Flatten the Escalopes with a meat mallet

Toss in Flour

Like so

Heat the half butter and cook the escalopes. Then remove and keep warm

Heat the Wine and Water and boil for 10 minutes until it Reduces

Then add the butter , garlic and basil and cook for one minute

Pour over the escalopes

Serve with Veg

Monday, 17 November 2014

Bibigo, London

I have been to Bibigo in Singapore so i thought i would try Bibigo in my city. Essentially the concept of Bibigo is Modern Bistro Selling Korean Food. The restaurant is very very clean and has top marks for  Food Hygiene , equally the food is very well presented. The only downside is that possible its not spicy  enough but i think the restaurant decided to do this because unlike other Korean restaurants of London there seems to me more of a mix of people eating here , not solely  Koreans or asians. All in all its a great restaurant to promote which i think is one of the least appreciated cuisines  of England which i think will be a world cuisine very very soon.

Korean Salad

Red Chicken

Sweet and Spicy Rice Cake


Kimchi Stew

Bibigo GoldFish

Entrance to the Restaurant     ---- Link to the Restaurant

Sunday, 16 November 2014

Korean Pickled Radish

I love Radish and i love this side dish, please try.


600 Grams of Radish
For the Marinade - 7 Tbsps of Vinegar + 4 Cups of Water
For the Sauce 6 Tbsps of Vinegar , Sugar 6 Tbsps , 7 up 4 Tbsps , pinch of salt


Gather Your Ingredients
Cut the Radish into small cubes and Put the Radish in a big bowl and add the Marinade and leave for one hour
Like so
Then Drain but dont rinse the Radish

Put the Radish in a container add the sauce and leave in room temperature for 24 hours then in the Fridge

Best to serve with Fried foods

Saturday, 15 November 2014

Dried Anchovy Side-Dish

This Korean Side Dish is very famous and  relatively easy to prepare. I think it is perfect as a snack whilst watching TV as an alternative to Nuts.

3 cups of Dried Anchovies
2 Tablespoons of Mayonaise
2 Spring Onions Finely Chopped
2 Chillis Finely Chopped

Sauce Ingredients
1 Tsp of Minced Garlic
1 Tsp of Dark Soy Sauce
1 Tbsp of Sugar
1 Tbsp of Oligosacharide
2 Tbsp of Water
1 Tsp of Seasame Oil


Gather Your Ingredients

Mix the Dried Anchovies with Mayonnaise

Like so

Heat the sauce

When it starts to boil add the Spring onions and Chillis

Boil for 2 minutes

Add the Anchovy and mix well

Like so

Then put into a container and leave it to cool and enjoy whenever you want