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Lazada Philippines

My Favourite Food

My Lunch menu is Kimbop... :) yummy

Korean-Style Grilled Beef Short Ribs & Scal
6 2 thick
5 cloves garlic — minced
1/2 c soy sauce
3 tb oriental sesame oil
2 ts fresh ginger root — minced
3 tb sugar
2 ts white vinegar
2 ts sesame seed
1 ts pepper
18 scallion — trimmed
1 beef short ribs


Cut through the meaty side of each short rib to the bone at 1/2 inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic,soy sauce, oil, ginger root,sugar, vinegar,sesame seeds, pepper and coat each thoroughly with the marinade. Transfer the ribs as they are coated to a large resealable plastic bag. Add the scallon and any remaining marinadeto the bag, seal the bag and let the mixture marinate, chilled, turning the bag occasionally overnight.

Grill the ribs, and the marinade discard, meaty side down on a oiled rack set 4-5 inches over glowing coals for 8 min., turn them and grill them for 6 min. more for medium-rare. Grill the scallions for 4 min. or until they are just brown.

Korean BBQ (Bulghogi)


2 garlic cloves; crushed
1/4 c sesame seeds toasted and
1 ts pepper, red your choice of
1 ts sesame oil
1 c brown sugar
1/4 c peanut or corn oil
1 c finely chopped green onions
2 c soy sauce


Place meat in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let marinate at room temperature 4 hrs. BBQ over hot coals, turning once until the meat is done to your liking. Make sure you make enough, because this stuff is good for breakfast right out of the fridge too. You can also buy this marinade ready to use in most oriental markets. It’s really good when you take a large leaf of lettuce, put some white rice on it, add a bit of green onion and the meat (without the bones) – then wrap it up.

Posted: 23 Jan 2011 08:23 PM PST
360 grams (1 cup) honey
250mL (1 cup) heavy cream
550-600g (2.5 – 3 cups) toasted walnuts, roughly chopped
1/2 tsp salt
1 tbsp fresh espresso powder


1. Place the toasted, chopped nuts into a bowl and set aside. Line a 20cm x 30cm dish with nonstick baking paper, fold corners so it doesn’t pop out.
2. Heat honey, cream, espresso powder & salt in a heavy-bottomed saucepan with high sides (this mixture is prone to lots of foaming!) over medium heat and bring to the boil. Once boiling, reduce heat and cook whilst continuously stirring for 20 minutes or till mixture reaches 125 degrees C (firm ball stage).
3. Pour walnuts into the caramel and quickly stir well to combine, then pour into the lined dish. Lightly rub the back of a spatula/large metal spoon with oil and use it to firmly press the mixture into the corners and level it down. Store in the fridge till it has firmed up and set.
4. Lightly rub a sharp kitchen knife with oil, then carefully slice the block of caramel into bite size pieces (such as those pictured above). Take a roll of non-stick baking paper and cut into little squares that are big enough to comfortably wrap around each of the caramels, then wrap them all up and store in a cool, dry place to be enjoyed when you wish!
Posted: 23 Jan 2011 08:23 AM PST
3 tablespoon(s) Soy sauce
1 tablespoon(s) sugar
2 teaspoon(s) Asian sesame oil
1 teaspoon(s) fresh ginger, minced, peeled
1/4 teaspoon(s) ground red pepper, (cayenne)
1 clove(s) garlic, crushed with garlic press
1(about 1 pound) beef top round steak, trimmed, cut into 1/2-inch cubes
4 stalk(s) celery with leaves, thinly sliced
5 ounce(s) (1 3/4 cups) shredded carrots
3 green onions, thinly sliced
1 tablespoon(s) sesame seeds
1 head(s) Boston lettuce, separated into leaves
Green-onion tops, for garnish


1. In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended. Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
2. In nonstick 12-inch skillet, heat celery, carrots, and 1/3 cup water to boiling over medium-high heat. Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly. Stir in green onions and sesame seeds, and cook 1 minute, stirring.
3. To serve, let each person place some beef mixture on a lettuce leaf. Garnish with green-onion tops. If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.
chung po muk

kimchi zim
oi namul

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I am God fearing and love to travel discovering the cultures of people, beautiful places and I love to play musical Instrument.