Korean-style Cold Noodles with Black Bean Sauce

July 22, 2011

It’s too hot to cook these days. But we still need to eat. I have been craving foods that are cooling like watermelons, iced coffee, orange popsicles, you get the picture. Until recently, I never thought cold noodles would be something I enjoy eating. It’s not native to my palate you see, where I come from, even though it’s 28C out we’d still go out and have a bowl of assam laksa or prawn noodles.

Anyway, my point is that I enjoy cold noodles now. And below is a very good and simple recipe that doesn’t heat your kitchen up too much!

Korean-style Cold Noodles with Black Bean Sauce

150grams Korean Noodles + 150grams soba noodles
a few drops of sesame oil

2 tablespoon Korean black bean sauce
1 tablespoon of hoisin sauce
3 cloves of garlic, minced finely
1 red chili, de-seeded and minced finely
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 stalk of scallions, finely chopped
1 teaspoon sugar
salt & pepper to taste


Fried garlic oil (10 cloves of garlic, minced finely and drowned in a bowl of olive oil – microwave 2 minutes on high or until golden brown)
1/2 carrot, finely julienned
1/6 of a daikon radish, finely julienned
1/2 cucumber, finely julienned
1 stalk of scallion, chopped
2 red chillies, de-seeded and finely julienned
1/2 cup of edamame beans, steamed and peeled


  1. Cook the noodles in heavily salted boiling water until al-dente and wash it in ice cold water. Wash the noodles well, until the water runs clear. Drain the water and toss with sesame seed oil. Set aside in the refrigerator, covered, until ready to use.
  2. Make the sauce by combining all the ingredients together. And at the very end, add 1 heaping teaspoon of garlic oil into the sauce. Stir to combine well.
  3. In a bowl, add noodles and garnish with a bit of carrots, daikon radishes, cucumber, scallions and chilies. Drizzle a tablespoon of the sauce over the top. Serve cold.

Guess what, this is completely vegetarian too.

Cook’s note: If you can bear the heat, boil some eggs to make a nice hard boiled egg to top the noodles with or if you’re feeling decadent crisp up some bacon and crush it on top of the noodles.

End of a hiatus!

July 18, 2011

Sorry for the lack of posting. I suppose I should share that my day job involves a lot working on the web, which makes coming home and blogging the last thing I want to do sometimes. But! I have a bunch of recipes to share and there’s been some good eating done, I just haven’t gotten around to sorting out the images and posting yet. I will do so soon, sometime this week(end) because I won’t have time after this. I will be going to Aruba! In the mean time, I’ve been hanging out with her:

This is Mika, and I don’t think I’ve introduced her properly here yet. I have with Morgan in the previous years, here and here.

Fried breakfast potatoes with poached egg

May 22, 2011

For Sunday brunch, after a wild Saturday night, nothing beats a good plate of fried potatoes to soak up the leftover feelings of munchies and blah-ness. I’m a big fan of breakfast potatoes and they are awesome when you add a poached egg over the top. After several trials of making breakfast potatoes, this is the one. It is nicely spiced and seasoned to perfection and it will hit that button where you’ll rub you tummy after and go “MMMmmm….”.

This recipe makes enough fried potatoes for four hungry lumberjacks. The eggs are optional. read more …

Cantonese Roasted Pork Ribs

April 21, 2011

Imagine sinking your teeth into a succulent piece of meat that is perfectly caramelized around the edges with a beautiful dark coating of savoury and sweet sauce.

It’s been years since I had Cantonese Roasted Pork Ribs like this. I know how good it can be but the last time I had it was in a Chinese restaurant in Malaysia. And it wasn’t that great. I found this recipe while visiting Chocolate & Zucchini and she made this with a recipe from another blog, belonging to a Chinese woman who lives in France called La Bouche Plein. The recipe was written in French but thank god for Google Translate.

It was worth braving the automated language translation engine – this recipe is legit. And so easy to do.  read more …


Grilled Zucchini, Onions and Yellow Peppers on Toasts

April 19, 2011

I love eating zucchinis. They are sweet, clean tasting, and when cooked properly they are luscious and so good to eat. They are excellent in soups too because when you blend them into a puree, they impart a smooth texture not unlike adding cream to your soup but with much, much less calories!

I like eating zucchini in just about any way and this is one my favourite ways of eating them: I grill them and macerate them with a bit of lemon juice, salt and pepper on top a toast.

You start with 1 large zucchini; you slice them as thinly as you can muster but the most important thing is that they need to be as evenly sliced as possible.

read more …

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