Thursday, March 23, 2017

Kimchi Fried Rice | 韓式泡菜炒飯 | Kimchi Bokkeumbap

When you haven't got a lot of time on hand - which is most of the time - and all you have in your fridge is leftover rice and kimchi, Kimchi Bokkeumbap is your answer. A Korean household favorite, kimchi fried rice not only makes great use of leftovers but also provides a quick and super satisfying meal. As in most cases when cooking with kimchi, it is preferable to use well-fermented kimchi for the robust and rich flavor it develops. For extra flavor, add your choice of meat, such as beef, pork, bacon, or even spam - all of which are popular add-ins among Koreans.

So dig out the ripe kimchi that has been forgotten in the back of your cooler and some day-old rice, stir-fry together with some vegetables and optional meat and top with a fried egg for a lusciously tasty and inexpensive quick-fix (also perfect for the lunch box)!

To learn how to make your very own kimchi, click here for my step by step instructions!
Traditional Korean Napa Cabbage Kimchi (Bae-chu Kimchi)
What you'll need...
2 1/2 cups cooked rice, preferably day-old
3/4 cup kimchi, chopped
200g minced pork or beef
1/2 small onion, diced
1 small carrot, diced (optional)
3 tablespoons juice from kimchi
2 tablespoons Korean chili pepper paste (gochujang), to taste
1/2 tablespoon sesame oil
Cooking oil for stir-frying
Salt and pepper

Suggested garnish:
Sesame seeds
Korean style seaweed (gim)
Scallion, chopped
Fried egg

1. Season meat with salt and pepper and set aside while prepping other ingredients.

2. Heat a lightly oiled large skillet or wok over medium heat. Add the minced meat, breaking into smaller clumps while stirring frequently until just browned but not fully cooked. Remove and set aside.

3. Add the onions, carrots, kimchi, juice from kimchi, and gochujang. Stir-fry until the kimchi softens and deepens in color and allow the rich flavors to develop, 5 - 6 minutes.

 4. Return the meat to the wok. Add the rice along with a tablespoon of cooking oil, stirring constantly to break apart any clumped up rice and scraping up the brown bits from the pan until everything is well incorporated, about 5 minutes. Stir in the sesame oil. Season with salt and pepper to taste.

5. Garnish with sesame seeds, scallions, seaweed, and top with a sunny-side-up. Serve and enjoy!

Tips: Day-old rice is best for making fried rice. If the rice is hard from being in the fridge, warm it up slightly in the microwave. If you need to make fresh rice, be sure to keep it slightly underdone.


放工放學拖著疲累的身軀回到家裏, 雪櫃又只得隔夜飯和泡菜、點算?


冷飯  兩碗半
泡菜  130  克(切條狀)
免治豬肉或牛肉  200 克
洋蔥  半個(切粒)
甘筍  1  小條(切粒)
泡菜汁  3  湯匙
韓式辣醬  2  湯匙 
麻油  1/2  湯匙

芝麻 / 韓式紫菜 / 蔥花 / 煎蛋

1. 豬肉先用適量鹽和胡椒醃製。
2. 加熱煎鍋,加入油及豬肉,炒至半熟。備用。
3. 加入洋蔥、甘筍粒、泡菜、泡菜水和韓式辣醬炒勻,5 - 6 分鐘。
4. 豬肉回鍋。加入飯及約 1 湯匙油炒勻。
5. 加入麻油略炒後再作適當調味。
6. 上碟,撒上芝麻、紫菜及蔥花,配上太陽蛋即成!


[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Tuesday, February 14, 2017

Assorted Coco-nut Truffles | 什錦椰香果仁松露

Somewhere between a crossover of superfood energy balls and decadent chocolate truffles, these super easy "coco-nut truffles" make a great midday pick-me-up with a cup of coffee or - if you are tired of all things pink and heart-shaped this Valentine's Day - a thoughtful treat for your special someone.
Come to think of it, chocolate energy balls for Valentine's Day? Sounds like a match for me. If you know what I mean.
One batch makes roughly ten bite-sized "truffles" - make a full batch of the same flavor and toppings or experiment with an assortment of add-ins and toppings as desired! I believe that the way to a person’s heart is through their stomach. So if you want to impress your loved one, why not give him or her the gift of food?

What you'll need...
1/2 cup mixed nuts (almonds, cashews, hazelnuts, etc.)
1/2 cup desiccated coconut
1 tablespoon coconut oil, melted
1 tablespoon maple syrup or honey

Suggested mix-ins:
Chocolate hazelnut spread
Cocoa powder
Espresso powder
Maca powder
Beetroot powder
Acai berry powder

Suggested toppings:
Desiccated coconut
Cocoa powder
Ground hazelnuts
Ground pistachios

1. Using a small blender or spice grinder, ground desiccated coconut into a fine flour. Remove, grind nuts until they resemble coarse meal. Combine ground coconut, nuts, coconut oil, and maple syrup.

2. Separate into batches as necessary and add mix-ins as desired. Roll mixture into bite-sized balls and cool briefly in the refrigerator to harden up slightly. Add toppings and keep in refrigerator.

Note: The finer the nuts are ground, the less crumbly the mixture will become, thus making it more pliable and easier to roll into balls. However, if you like a bit more texture, leave a tiny bit of larger pieces.

超級能量 energy balls 同朱古力松露的 crossover,

椰絲  30 克
果仁  75 克(可選用杏仁、腰果、榛子等)
椰子油  1 湯匙
純楓糖漿  1 湯匙

榛子巧克力醬 / 可可粉 / 咖啡粉 / 馬卡粉 / 紅菜頭粉 / 巴西莓粉

椰絲 / 可可粉 / 榛子碎 / 開心果碎

1. 椰絲和果仁分別用攪拌機磨成粉,再跟椰子油和楓糖漿拌勻。
2. 如欲製作多種口味,將混合物分批,並加入適量自選配料然後揉成小球狀。
3. 把小球放進雪櫃冷卻硬化數分鐘,取出後即可撒上自選外層配料。完成後可儲存雪櫃內,隨時享用!

可是打得太碎,咬落完成品時就可能會犧牲點 texture 喇。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Monday, December 19, 2016

Quick Rustic Stout Beer Bread | 特快歐式黑啤麵包


One of those things I love and miss most about Europe is quality artisan breads - those rustic, crusty, wholesome, hand-crafted breads whose individual imperfections sings perfection.

In Hong Kong, finding an affordable loaf of rustic bread is about as hard as finding an apartment. And, for most people, making their own breads by hand or owning a bread making machine is simply unrealistic. Nonetheless, I'd still rather eat cake than to give in to mass-produced, chemical-ridden, highly processed supermarket breads. So, that pretty much meant crusty artisan breads would always remain a novelty lest I start making them at home.

All of that is about to change with this foolproof recipe. For the longest time, I have been intimidated to bake my own breads so long as kneading and proofing is involved. So when I realized that I can make bread in an hour with just four simple ingredients and nothing more than a bowl, a pan, a spoon and an oven, I was ecstatic. No yeast proofing, no kneading, no getting hands in a gooey, gunky mess, no kidding. Even the most inexperienced baker could do this. Oh, did I mention you get to bake bread with your favorite beverage?

This bread is nicely moist and dense; crusty, craggy and golden on the outside and chewy on the inside - perfect for toast, sandwiches, sopping up chili, and sensational with hearty soups, chowders, moules-frites, and beef stew.

With beer being the key ingredient in this recipe, you've got to start with a great brew. The type of beer you choose will impart distinct characters on your bread. I chose stout for its robust, malty aroma and chocolatey color (and matched that with rich black sugar* to add depth). Or, you can go with a crisp lager for a paler yet complex-tasting bread; or an IPA if you're in for the hops. Experiment with different ingredients to complement your beer - say, using some oat flour and whole oats to match an oatmeal stout, or adding spices to round off a pumpkin-ale-based loaf.

Dunk this bread in Parsnip, Parsley, and Leek Soup and pair up with Cider Braised Pork Shoulder with Apples and Cranberries for the holiday season!

What you'll need...
3 cups self-raising flour
2 tablespoons black sugar*
1 can or bottle (355 ml) stout beer
2 tablespoon butter, melted
Cornmeal, to dust (optional)

*Note: Black sugar is a type of unrefined sugar commonly used in Japan and Taiwan, known for its rich, complex, malty taste and health benefits not found in other more refined sugars. Substitute with dark brown sugar if unavailable.  
(My first video!)


1. Preheat oven to 180C/375F. Grease a loaf pan or round cake mold and dust the bottom with cornmeal.

2.  In a large bowl, sift flour and sugar together.

3. Add beer, 1 tablespoon of melted butter, and mix lightly, using a wooden spoon, until most of the flour is incorporated and forms a sticky, lumpy mass. Do NOT overmix!

 4. Scrape and pour mixture into greased loaf pan. Brush the top with remaining butter and lightly dust top with flour for a rustic look.

5. Bake for 50 minutes, or until golden and crisp on top. remove from pan and cool on a wire rack for at least 15 minutes before slicing. Best served warm and crusty. Enjoy!


毋需麵包機、毋需發酵或手搓 - 零難度!
材料簡單,口感紮實帶有韌性,有著樸實的外表卻不平凡的內在,伴隨著淡淡的啤酒小麥香氣 - 全都只需要四種材料、一個小時多就搞掂!最適合忙碌人士和臨時請客不已。

自發麵粉  360 克
黑糖  25 克
黑啤酒  355 毫升
牛油  2 湯匙 (約 28 克)溶掉
粗粒玉米粉 (Cornmeal)  少量(可省略)

1. 預熱烤箱至 180C/375F。
2. 烤模先薄薄的塗上油,再在底部撒上少量粗粒玉米粉,有助防黏及增添香脆口感。
3. 麵粉和糖過篩。
4. 加入啤酒和一湯匙牛油,輕輕攪拌均勻。麵團黏黏的及不規則的狀態屬正常、避免過度攪拌。
5. 麵團倒入烤模裏。將剩餘的牛油塗在表面,再用篩薄薄的撒上一層麵粉。
6. 放入預熱好的烤箱, 焗 50 分鐘或至表面金黃香脆。出爐後馬上脫模,晾涼最少 15 分鐘後即成!

1. 除了黑啤之外,更可自由選擇其他種類的手工啤酒,因應不同啤酒的味道和個性隨意作不同的成份配搭, 例如加入麥片、肉桂、香草等調味。不妨實驗一下!
2. 每個焗爐都會有些微分別,所以要熟識自己焗爐的脾性,再作適當的時間溫度調教。
3. 如無黑糖,則可用紅糖 (brown sugar) 代替。
[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]