To Cook
Combine marinated ingredients. Mix well and reserve.
Lightly sprinkle sesame oil and salt onto the mushroom. Cook both sides of the mushroom on a heated flat pan. Set aside.
Spread beef ribs and score them. Pour pear juice onto the scored beef ribs and marinate for about 30 minutes to soften the meat.
Add marinade onto the softened meat and marinate for another 2 hours.
After 2 hours, grill both sides of the marinated ribs until medium rare.
Place lettuce leaves on the base of a serving dish. Top the lettuce leaves with rice that has been shaped into a 2 inch by 2 inch by ¾ inch square patty. Then, add ssamjang and grilled ribs. Garnish with the mushrooms and pine nuts.
Grill/BBQ
Sea Bream with Rice (Tai Meshi)
To Prep
Wipe the dried kombu with a clean cloth to remove any dirt, but not the white powdery substance on the surface.
Combine the water and the kombu together in a pot and let the kombu soak for approx 30 mins.
While the kombu is soaking, rinse the rice with water until the water begins to run clear. Cover the rice with water and let soak for approx 30 mins to 1 hr.
Score the fish on both sides before lightly rubbing in the salt and adding in the sake. Let the fish marinate for 10 mins before patting dry.
After the kombu has finished soaking, turn on the stove and set it to low. Slowly heat up the water until it just begins to boil before removing it from the heat and setting it aside.
To Cook
In a pan or grill, cook the fish for 3 mins on each side or until a nice brown sear has been achieved. The fish doesn’t need to be fully cooked through at this stage.
In a large pot, drain and add the rice, kombu stock, salt, sake, soy sauce, and mirin. Stir until all of the ingredients have been well combined before topping with the grilled fish and grated ginger.
Cover the pot and heat over a medium-high heat until the stock begins to boil. Reduce to a simmer and cook for approx 10 mins before removing from the heat and letting stand for another 5-10 mins.
To Serve
Serve the entire dish as is, in the pot, garnished with chives and white sesame seeds! Enjoy!
Korean Beef and Mushroom Skewers (Songi Sanjeok Gui)
To Prep
Mix 1 tbsp of sugar with 100g of Korean BBQ marinade sauce thoroughly and set aside.
Cut the mushrooms in half. Cut the beef into 10 pieces, each about 6-7cm in length.
Cut the spring onions into strips that are approximately the same in length and thickness as beef.
Thread pieces in order of mushrooms, beef, spring onions and mushroom through each skewer. Repeat until all the ingredients are used up.
To Cook
Brush the skewered ingredients with the sauce and cook on the hot pan with 1 tbsp of cooking oil using a non-stick skillet. Heat until the ingredients are sizzling and leave it to sizzle for 2-3 mins on each side until the beef and mushrooms are cooked. Serve hot.
Bulgogi Pork
To Prep
Marinate pork and onions or spring onion with 100g Korean BBQ marinade, for at least 20 mins.
Separate lettuce leaves and clean thoroughly
To Cook
Pre-heat a BBQ griller and grill the marinated pork and sliced onion or spring onion until cooked.
Serve hot with rice and lettuce leaves
Serving Steps
Place a lettuce leaf in your hand, add a small mound of rice, put some meat on top, and top it off with gochujang.
Wrap the leaf around its contents to form a ball. Best to be consumed in one mouthful.
Avoid making the ball too big otherwise, it will be messy to eat.
Green Papaya Salad with Grilled Chicken (Som Tum Gai Yang)
To Prepare
Prepare the paste by pounding coriander roots, garlic and white pepper in a mortar.
Marinate the chicken with the paste, soy sauce, dark soy sauce, oyster sauce, palm sugar and oil for about an hour.
To Cook
Grill chicken in an oven or charcoal grill.
Peel the green papaya (can be substituted with apples, jicama or carrots), and shred into strips using a grater.
In the mortar, pound the garlic and chilli, then add papaya, lime juice, fish sauce and toss with green beans and cherry tomatoes. Transfer to a serving plate and garnish with peanuts.
Serve grilled chicken with papaya salad on the side.
BBQ Sambal Fish (Ikan Bakar)
To Prep
Thoroughly clean the fish fillet and pat dry with a kitchen paper towel.
Place red chillies, shallots, belacan and lemongrass in a blender, add a little oil and blend to a fine paste.
To Cook
In a frying pan, heat 6 tbsp of cooking oil over medium heat and add sambal paste. Add salt, fish sauce, sugar and lime juice, and stir well.
Saute the sambal paste over medium-low heat for about 10 mins, then evenly spread the paste on both sides of the fish fillet, and place it on one of the banana leaves.
Place the second banana leaf on top of the fish fillets and use the bamboo skewers to pierce and weave in both ends of the banana leaves to hold them together.
Place the ikan bakar parcel on either a hot griddle or BBQ and grill for approximately 8-10 mins.
Place ikan bakar parcel on plate and carefully remove the top banana leaf. Squeeze lime over the fish and serve immediately.
Japanese Chicken Meatballs (Tsukune)
To Make the Sauce
In a pot, combine soy sauce, mirin and sugar and bring to boil. Lower the heat to medium low and simmer for about 4-5 mins or until the quantity is reduced by about ⅓.
To Make Meatballs
In a bowl, combine chicken mince, chicken fat and salt and mix well until the mince turns sticky.
Keeping 1 tbsp of sake and oil aside, add the remaining ingredients and mix well.
While mixing, gradually add the remaining sake to the mince. Stop adding the sake before the mince becomes too soft to form a ball.
In a pot, bring water to boil. Coat a spoon with oil.
With you left hand, take some mince and squeeze them out through the thumb and the index finger. The chicken mince will form into a ball.
Put the mince on the spoon and place it into the pot. Repeat this process for the remaining mince.
Boil the meatballs for 5-7 mins or until cooked through. Remove the meatballs and set aside. You may do this in batches.
To Grill Meatballs
Heat griller in high heat. Oil the rack/grill where you place the meatballs.
With each flat skewer, put through 3 meatballs.
Brush some sauce on the meatballs and cook for 1-2 mins or until slightly charred.
Turn over and cook for another 1-2 mins. Brush some sauce again, cook 5-10 secs on both sides. Serve immediately.
Chicken in Red Sauce
To Prep
Marinate chicken in coconut milk, salt and turmeric for at least 3 hrs.
To Cook
Grill over medium coals for 10 mins on either side until cooked.
Slice chicken into pieces.
Blend onion, coconut milk and sweet paprika to a paste.
Heat a pan and add paste and stir over low heat.
Season the sauce with palm sugar and fish sauce.
Add in the chicken slices and mix well. Remove from heat and garnish with mint.
Wasabi Chicken with Mashed Potato
To Prep
Combine marinade ingredients in a bowl. Add chicken and marinate in the fridge overnight.
To Cook
Boil potatoes until soft. Meanwhile, place cream and butter in a separate pot, bring to boil. Mash potatoes, add cream mixture. Stir in wasabi and salt to taste. Keep warm.
Preheat grill to medium. Grill chicken, skin side down, until browned. Increase heat to high, turn chicken and cook skin side up until meat is cooked through and skin is crisp.
Serve mash and chicken with extra wasabi.
Korean Pork Trotters (Jokbal)
To Cook
Soak pock hock in cold water for about 2 hours. Bring a pot of water to a boil and add the pock hock making sure the pork fully immersed in water. Boil pork for about 10 minutes.
Drain pork into a colander and discard water. Wash pork thoroughly.
Add all the ingredients into a large pot except chilli marinade and add pork hock, making sure that pork is fully immersed. Bring to a boil and then simmer for 2-3 hours or until meat is tender.
Take out pock hock from the pot and let it cool. Take meat off the bone and cut into slices. Reserve stock for later date (use as master stock).
Pour chilli marinade into pock slices. Marinate for about 2 hours or longer and grill or stir fry in a pan very quickly.
BBQ Prawns on Lemongrass Sticks
To Prep
Mix the chilli sauce, soy sauce and honey in a bowl. Place the prawns in this marinade and cover. Allow to stand.
Take the prawns and skewer them on the lemongrass, three to a stick.
To Cook
Heat the grill plate and cook prawn for 2-3 mins each side, while basting the prawns with the marinade.
Arrange the prawn sticks on a plate and garnish with mint.
Malaysian Satay Beef
To Prep
Combine Yeo’s Satay Sauce, lemon zest, turmeric, cumin, salt and sesame oil. Add beef and marinade for at least 1 hr.
To Cook
Thread beef strips onto skewers and grill over charcoal or on a hot skillet until just done.
Serve with steamed rice, salad and a bowl of warm Yeo’s Satay Sauce.