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🍗 Dak-Galbi (Korean Spicy Stir-Fried Chicken)

🥣 Sago Pudding with Matcha & Passionfruit

🍗 Dak-Galbi (Korean Spicy Stir-Fried Chicken)

Serves: 4

Prep Time: 30 minutes

Execution Time: 20 minutes

INGREDIENTS

• 500g chicken thighs, boneless, skinless, cut into bite-sized pieces

• 1 tbsp vegetable oil

• 1 medium onion, sliced

• 1 medium sweet potato, thinly sliced

• 1 cup cabbage, chopped

• ½ medium carrot, sliced 

• 100g flat Korean rice cake (tteokbokki) 

For the sauce: 

• 1 tbsp sesame oil

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp gochugaru (Korean chili flakes)

• 1 tbsp soy sauce

• 2 tbsp rice wine vinegar

• 1 tbsp sugar

• 1 tbsp minced garlic

• 1 tsp minced ginger

• 1 tbsp sesame seeds

• 2 green onions, sliced for garnish

• 1 cup cooked rice (for serving)

METHOD

Step 1: Marinate the Chicken

1. In a bowl, mix all the sauce ingredients together. 

Step 2: Stir-Fry the Vegetables

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion, zucchini, and potato slices. Stir-fry for 4-5 minutes until they start to soften.

2. Add the chopped cabbage and continue cooking for another 2 minutes until the cabbage wilts slightly.

Step 3: Cook the Chicken

1. Push the vegetables to the side of the pan and add the marinated chicken to the skillet. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.

2. Drizzle the sauce, and sesame oil over the cooked chicken and vegetables, allow to cook until all the flavours come together then sprinkle with sesame seeds.

Step 4: Serve

1. Serve the Dak-Galbi hot, with a side of steamed rice. Garnish with green onions and enjoy!

🥣 Sago Pudding with Matcha & Passionfruit

Serves: 6
Prep Time: 10 minutes
Execution Time: 20 minutes

INGREDIENTS

• 85g sago pearls (½ cup)

• 480ml full-fat coconut milk (2 cups)

• 25g sugar (2 tbsp or to taste)

• 1 tsp matcha powder (around 2g)

• 1 tsp vanilla extract (around 5ml)

• 1 tbsp pandan leaf (optional, for flavor)

• 120ml water (½ cup)

• A pinch of salt

• 1-2 passionfruits (for garnish and flavor)

• Fresh fruits (mango, jackfruit, or strawberries), for garnish

METHOD

Step 1: Rinse the Sago Pearls
In a fine sieve, rinse the sago pearls under cold water until the water runs clear. This removes excess starch.

Step 2: Cook the Sago Pearls
In a medium-sized pot, bring the water (120ml) to a boil over medium heat. Add the sago pearls (85g) and cook for 8-10 minutes, stirring occasionally. The sago pearls will turn translucent when they’re cooked.

Step 3: Add Coconut Milk, Sugar, and Matcha
Once the sago is cooked, add the coconut milk (480ml), sugar (25g), and a pinch of salt. Stir gently to combine. Then, dissolve the matcha powder (1 tsp or 2g) in a little bit of warm water, and whisk it into the pudding mixture. Simmer on low heat for an additional 5-7 minutes, stirring occasionally, until the pudding thickens.

Step 4: Add Flavor
Add the vanilla extract (1 tsp or 5ml) and pandan leaf (if using), and mix well. Continue to cook on low heat until you achieve the desired consistency.

Step 5: Serve
Remove the pandan leaf (if used) and allow the pudding to cool slightly. You can serve it warm, at room temperature, or chilled. Spoon the pudding into individual bowls.

Step 6: Garnish with Passionfruit and Fresh Fruit
Cut the passionfruit in half and scoop the pulp over each bowl of pudding. Garnish with fresh fruit like mango, jackfruit, or strawberries for added flavor and texture.

Step 7: Enjoy!
Serve the delicious, creamy sago pudding with matcha and passionfruit and enjoy!

Matcha Crepe Cake

Serves: 4

Prep Time: 1 hour

Execution Time: 20 minutes

INGREDIENTS 

For the Crepes:

• 100g all-purpose flour

• 1 tbsp matcha powder

• 2 large eggs

• 250ml milk

• 1 tbsp melted butter

• 1 tsp vanilla extract

• Pinch of salt

For the Cream Filling:

• 300ml heavy cream

• 100g mascarpone cheese

• 50g powdered sugar

• 1 tsp vanilla extract

METHOD

Step 1: Make the Crepe Batter

1. In a bowl, whisk together the flour, matcha powder, and a pinch of salt.

2. In a separate bowl, whisk the eggs and add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients while whisking to form a smooth batter.

3. Let the batter rest in the fridge for at least 30 minutes to ensure the crepes are tender.

Step 2: Cook the Crepes

1. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.

2. Pour a small amount of batter (about 2-3 tablespoons) into the pan and swirl to spread it evenly across the surface. Cook for 1-2 minutes until the edges lift, then flip and cook for another 30 seconds.

3. Remove the crepe from the pan and let it cool on a plate. Repeat with the remaining batter to make about 12-15 crepes.

Step 3: Make the Cream Filling

1. In a large bowl, whip the heavy cream until soft peaks form.

2. In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.

3. Gently fold the whipped cream into the mascarpone mixture to form a light and fluffy filling.

Step 4: Assemble the Crepe Cake

1. Place the first crepe on a serving platter and spread a thin layer of the cream filling on top.

2. Add the next crepe and repeat the process, layering each crepe with the cream filling until all crepes are stacked.

3. Once the cake is assembled, refrigerate it for at least 2 hours to allow the layers to set and meld together.

Step 5: Serve

1. Once chilled, slice the Matcha Crepe Cake and serve. Garnish with additional matcha powder on top if desired.

Matcha Anmitsu with Lemon Jello and Fresh Fruit

Serves: 2

Prep Time: 30 minutes

Execution Time: 15 minutes

Ingredients:

• 150g red bean paste (anko)

• 1 box lemon-flavored Jello (or 1 packet lemon gelatin)

• 100ml hot water (for dissolving the lemon Jello)

• 1 cup heavy cream

• 1 tbsp matcha powder

• 2 tbsp powdered sugar

• 1 small mango, peeled and diced

• 2 strawberries, hulled and sliced

• 2 kiwi fruits, peeled and sliced

• 100g mochi (cut into bite-sized pieces)

Method:

Step 1: Prepare the Lemon Jello

1. In a bowl, dissolve the lemon-flavored Jello (or lemon gelatin) in 100ml hot water. Stir until fully dissolved.

2. Pour the Jello mixture into a shallow dish or individual serving cups.

3. Allow the Jello to set in the refrigerator for about 1-2 hours or until fully firmed up. Once set, cut it into small cubes and set aside.

Step 2: Make the Matcha Whipped Cream

1. In a mixing bowl, whisk the heavy cream until soft peaks begin to form.

2. Add matcha powder and powdered sugar to the whipped cream. Continue whisking until stiff peaks form and the matcha is fully incorporated into the cream.

3. Refrigerate the matcha whipped cream until you're ready to serve.

Step 3: Prepare the Fruit and Mochi

1. Mango: Peel and dice the mango into bite-sized pieces.

2. Strawberries: Hull and slice the strawberries.

3. Kiwi: Peel and slice the kiwi into thin rounds.

4. Mochi: Cut the mochi into small, bite-sized pieces.

Step 4: Assemble the Anmitsu

1. In individual bowls or serving glasses, layer the lemon Jello cubes, red bean paste (anko), fresh fruit, and mochi.

2. Top with a generous dollop of matcha whipped cream.

Step 5: Garnish and Serve

1. Optionally, garnish with extra fresh fruit or a light drizzle of honey for added sweetness.

2. Serve chilled and enjoy!

Enjoy your Matcha Anmitsu with Lemon Jello and Fresh Fruit!

This updated version of Anmitsu combines the tangy and refreshing flavors of lemon Jello, sweet red bean paste, and rich matcha whipped cream. The fresh strawberries, kiwi, and mango offer a vibrant and juicy contrast, while the chewy mochi adds a delightful texture to this light and flavorful dessert!

Sago and Anmitsu