non spicy

Great rice cake stir fry with vegetables in a bulgogi like seasoning. Salty, savory and slightly sweet, it can balance the spiciness of many Korean dishes. Great for dinner parties and also a great snack for kids since you can sneak in some extra veggies if you want.

Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)

lb rice cake

soy sauce

Tbsp sesame oil

lb beef ((chuck, sirloin, bottom round)

Tbsp rice wine

tsp sugar

Tbsp honey

garlic (, minced)

black pepper

oz oyster mushrooms ((dried

yellow onion (, sliced)

carrot (, sliced)

green onions Korean leek ((대파 Daepa))

honey ((optional))

sesame oil ((optional))

sesame seeds

If you have access to fresh rice cake, that's great. If not, no matter, just defrost frozen rice cakes by soaking in cold water first for 10 min. or more.

Cook rice cakes in boiling water for 2-3 minutes until they are soft all the way through.

Drain. Do not rinse. While it's still hot, add 1 T soy sauce and 1 T sesame oil. Toss. Set aside.

Cut beef into thin strips (approx 1/4 in), against the grain. This is probably the most time consuming part of this recipe. EASY TIP: cut bulgogi meat into smaller pieces instead.

Marinate beef strips in my apple lemon soy sauce, rice wine, sugar, sesame oil, honey, garlic mixture and let it sit while you prepare other ingredients.

Substitute my bulgogi marinade. Also note that the amount of sauce is good for 1 lb of beef which is too much if it was just the meat but I wanted this sauce to season the entire dish and thus the extra sauce.

Cut carrot lengthwise and then into thin slices diagonally so that the size is similar to your tteok piece.

Tear 0yster mushrooms by hand into smaller pieces.

Dried shitake mushrooms are probably the most authentic ingredient but these oyster mushrooms were so fresh looking at the market! King or enoki mushrooms will be good too~

Cut  1/2 of a Korean leek first into 2 in long pieces and then quarter them.

Cut onions into thin slices.

Heat frying pan on med-high heat. Transfer beef (set aside any leftover marinade sauce) into the pan and saute the beef strips for 2-3 minutes.

Saute carrots, onions and mushrooms (except for green onions) with the beef, 2-3 min.

Add rice cakes and stir fry for 5-6 minutes until everything is evenly cooked.

Taste. For kids snacks, keep the seasoning light and do not add the leftover marinade sauce. For side dishes, add some of the remaining beef marinade sauce for additional seasoning.

Add green onions. For final seasoning, swirl in some honey and sesame oil before serving.

Sprinkle some sesame seeds as garnish.

Tempe goreng is a ubiquitous Indonesian dish served in every home, consisting of lightly-marinated tempeh that’s deep fried. It’s easy, tasty and vegan, and can be eaten as a snack or with rice.

Tempe Goreng: Deep Fried Tempeh (Vegan)

300 gr tempeh

garlic,

coriander seeds

cm turmeric, peeled

Salt

water

Cooking oil

Cut the tempeh into small slices, according to the size of your preference. Set aside.

Using a mortar and pestle, pound into a fine paste: garlic, coriander, turmeric and salt.
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Add water to the garlic paste, mix thoroughly (if using a blender or food processor, blend all the spices and water together).

Press the tempeh pieces lightly into the spice paste mix one by one, then marinate for about 5 minutes.
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Heat the cooking oil in a deep frying pan over medium flame.

Fry the tempeh until it turns golden, around 3 minutes each side.
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Place the tempeh on a plate covered with a paper towel to absorb the excess oil.

Transfer the fried tempeh onto a serving plate.

This wonderful dish of chicken braised in soy sauce is classic Indonesian home cooking! It’s not spicy at all, but tasty, and great for the whole family.

Semur Ayam: Dutch-Indonesian Chicken Braised in Soy Sauce

chicken,

peeled,

shallots, peeled, chopped

garlic, peeled, chopped

cm ginger, peeled, chopped

lemongrass, bruised, knotted

0.5 tsp ground white pepper

nutmeg

tbsp sweet soy sauce

red tomato, chopped

bird’s eye chillies, halved, remove the seeds (optional)

tbsp cooking oil

Grind or blend into a fine paste: shallots, garlic and ginger.

Heat the oil over medium high heat in a wok, and then sauté the ground spices and lemongrass until fragrant, around 3 minutes.

Add the chicken pieces, and fry for about 4 minutes.

Add salt, nutmeg and white pepper powder.

Add sweet soy sauce. Mix and bring to boil.

When the soup boils, add the potatoes. Turn the heat to medium low and simmer for around 20 minutes.

Add the chopped tomato and chillies, and continue cooking for around 5 minutes.

Turn off the heat and let the semur rest for a while before serving.

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