Pulled Pork Burger with Spicy Mayo and Korean Slaw

 

This started with a craving for a Korean-style slaw with a spicy gochujang dressing. Gochujang (as many of you might be familiar with) is a Korean red pepper paste that are sold in tubs and come in varying degrees of "heat". You can usually tell by the number of chillies on the label. I chose one with 3 chillies I think, as these things can pack quite a punch in terms of heat and intensity of flavour. So, I was wondering what would go with Korean slaw, and thought of bo ssam (Korean boiled pork belly with lettuce wraps). I found David Chang's bo ssam recipe using pork shoulder/butt and decided to turn that into a pulled pork burger with Korean slaw. And what's a burger without mayonnaise, especially a spicy gochujang mayonnaise? And to top it off (no pun intended), I baked these wonderful buttermilk buns (or brioche) which were moist, tender and didn't fall apart like most buns do when you're halfway through a burger.

 

 

Korean food doesn't just stop at Korean Fried Chicken and Korean hotpot. Give these a go at your next party. They don't require much preparation (the buns are relatively easy too) and will feed an army or two. Moreover, you can make the slaw one day ahead, which allows the cabbage to absorb the tangy, spicy and sweet flavours from the dressing. Oh, and that slow-roasted pork? Amazing.

 

 

Pulled Pork Recipe

Adapted from David Chang's Bo Ssam Recipe

Serves 12-16 | Prep 20mins | Cook 6 hours | Prep one day ahead

 

2kg (4-5 pounds) bone-in pork shoulder or pork butt, skin-on

1/2 cup caster sugar (granulated sugar)

1/4 cup plus 1 teaspoon coarse salt

1/4 cup light-brown sugar

 

Using a sharp knife, score the pork skin at 1cm intervals. Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1/4 cup salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.

 

Preheat oven to 160C (300F).

 

Transfer pork to a large roasting pan, skin-side up, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Brush off any remaining salt/sugar from the skin and pat dry with a paper towel. Transfer roasting pan to oven and cook, basting the meat every hour with rendered fat in roasting pan. After 2 hours, carefully remove crackling from the pork and place on a baking tray. Continue roasting the pork and crackling for another 3-4 hours until meat is tender and easily shredded with a fork.

 

Meanwhile, in a small bowl, mix together remaining 1 teaspoon of salt and brown sugar. Rub mixture all over pork.

 

Increase oven temperature to 250C (500F). Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes. Remove and cover pan with a foil to keep warm. To serve, use two forks and pull the pork into shreds, mixing them with the rendered fat in the pan. Enjoy on a buttermilk (brioche) bun with Korean slaw and gochujang mayo (see below for recipe). For a "healthier" alternative, serve in a lettuce wrap using Cos/Romaine lettuce, with ginger-scallion sauce, ssamjang, kimchi and Korean slaw.

 

Korean Slaw

Serves 12-16 | Prep 20 mins | Make one day ahead

 

1/4 small savoy cabbage, finely shredded

1/4 small red cabbage, finely shredded

1 large carrot, peeled and julienned

1 small red onion, sliced thinly

2-3 stalks scallions, sliced thinly

 

Slaw dressing (mixed well in a bowl):

7 tablespoons cider vinegar

3 tablespoons gochujang

4 1/2 tablespoons sesame oil

2 tablespoons brown sugar

1 1/2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon finely chopped garlic

2 tablespoon toasted sesame seeds

 

I like to prepare this one day ahead and refrigerate it overnight. This allows the cabbage to absorb all those flavours from dressing. Whisk together the ingredients for the dressing. Place the cabbage, carrots, onions and scallions in a large bowl and gradually add the dressing, tossing to ensure it's evenly mixed through. Cover with clingwrap and refrigerate overnight until ready to serve.

 

Gochujang mayonnaise

 

3/4 cup gochujang (Korean red pepper paste)

1 cup + 2 tablespoons Japanese/Korean mayonnaise

2 tablespoons ketchup

 

Combine and mix well in a bowl. Set aside until ready to serve with burgers.

 

Buttermilk buns

Adapted from Alan Eisenband, Head Chef, Elgar Room, Royal Albert Hall

Serves 12-16 | Prep 20 mins | Cook 30 mins

100ml milk

28g active yeast (10g. dried)

90g sugar

2 free range eggs

840g strong bread flour

70g butter, softened at room temperature

400ml buttermilk

14g Malden sea salt

80ml vegetable oil

 

Glaze:

1 egg yolk + 1/2 tbsp milk

Sesame seeds (black/white)

Sea salt

 

Prepare this while the pork is cooking in the oven. In the bowl of a stand-mixer, add salt and sugar followed by flour and yeast. Mix using a dough hook on medium speed. Combine the milk, buttermilk, eggs and oil then add to the bowl, still on medium speed. Once a dough forms, add the butter in small knobs and knead until gluten is formed (about 10 minutes). Sprinkle a bit of flour if it's still too sticky. Prove in a bowl covered by cling film or a damp cloth in a warm place. Once it doubles in size, bring back down making sure as much of the air is removed from the dough, then form round buns and prove again. When ready, glaze with egg yolk and sprinkle with sesame seeds and sea salt. Bake at 160C (300F) for 25-30 minutes until crust is richly brown and glossy. When done, remove from the oven and leave to cool before cutting.

 

Assemble the burgers!

Slice the buns in half, spread with butter and toast them buttered side down on a hot grill pan.

Spread some gochujang mayonnaise on the bottom half of the bun, followed by some pulled pork, bits of crackling. Top with a handful of Korean slaw and cover with the other half of the bun. Add more mayo if desired. Serve immediately and enjoy!

 

Nice Buns!

 

More spicy mayo for more oomph!

 

 

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Cinnamon Rolls with Cream Cheese Frosting

Breads are actually pretty easy to make. You mostly let the machine do the kneading, then leave the dough to rise while you go about doing your chores, updating your Facebook status and checking out what's happening on Twitter, enjoy a cuppa etc. Then, it's time to roll out the dough and shape them into whatever you like, which doesn't really matter because after you let them rise again, they somehow bounce back into shape. I hardly make breads because I'd have to make a big batch, and they are best eaten on the same day.

 

These cinnamon rolls however, can be kept overnight refrigerated, about two days. All it takes is a few seconds in the microwave, and you've got fresh, soft and tasty cinnamon rolls all over again. I was never a big fan of cinnamon rolls as I find them a little too sweet and sticky for my liking. These, on the other hand, are not sticky nor overly sweet. It's the combination of that cream cheese frosting and the almost-savoury cinnamon filling that make this so addictive, and yet not too rich that you'd stop at one.

The kids came back from school one day saying that they had super-awesome cinnamon rolls in school, and that gave me the perfect excuse to make these. As they preferred their rolls plain, I skipped the frosting on half the batch. I must say, I was pleased with how they turned out. If you leave the frosting to set on the rolls for a few minutes, it leaves a thin crunchy layer on top, like Krispy Kreme frosting. The rolls rose beautifully despite the fact that it was a cold winter's day, and it helped to place the dough under the cooker hood lights for some heat.

The kids enjoyed the rolls although they still preferred the one from school, because those were sweet and sticky! Looks like I'll be making more cinnamon rolls this weekend, and I have just the perfect recipe in mind!

Cinnamon Rolls with Cream Cheese Frosting

Ingredients

3/4 cup milk, warm (slightly above body temperature)
2 tbsp sugar
2 tsp dry yeast
1 egg, lightly beaten
1/2 tsp salt
2 1/4 cup plain flour, plus extra
1/4 cup potato flour
1/3 cup unsalted butter, softened

Filling:
1/2 cup brown sugar, firmly packed
1 tbsp ground cinnamon
1 tbsp plain flour
1/4 cup butter, softened

Frosting:
3 tbsp cream cheese
3 tbsp butter, softened
2/3 cup icing sugar
1 tsp milk (approx.)
1/2 tsp vanilla extract
1/8 tsp salt

Method

Measure out the milk in a measuring cup and heat up in the microwave for 30 seconds until warm. Mix through 2 tbsp sugar and the yeast. Set aside for 15 minutes until it turns frothy and nearly doubled in height.

In the bowl of an electric mixer, pour in the yeast mixture followed by the egg, salt, plain and potato flours. Attach a dough hook and mix on low speed for 2 minutes until it's mixed through and almost coming together. Add the softened butter and mix on medium speed for about 10 minutes until the dough is elastic and smooth. Add a few extra tablespoons of plain flour during kneading if the dough looks sticky.

Turn out the dough into a large lightly greased bowl. Cover with a cloth or clingwrap and set aside in a warm place (like underneath the warm lights of your cooker hood). Let it rise for about 1-2 hours until doubled in size.

Meanwhile, mix the brown sugar, cinnamon and plain flour for the filling.

Lightly grease a large baking pan (or two small ones).

When the dough is ready, punch it down. Roll it out onto a lightly floured surface until about 1/4 inch thick, large rectangle. The short side of the rectangle should be parallel to you.

Use your fingers to spread the softened butter all over the dough, to within 1/2 inch of the border. Sprinkle and spread the filling mixture all over the butter. Then starting from the long side furthest from you, roll it up tightly and seal the edge with a little water.

Use a serrated knife to cut into 16 slices (about 1 inch thick). Arrange in the baking pans, spacing them out about 3/4 inch apart. Cover with clingwrap and set aside for an hour or so until it has doubled in size. Remove clingwrap.

Preheat oven to 180C (350F). Bake the rolls in the oven for 25 minutes or until lightly browned.

Meanwhile, beat the frosting ingredients together, adding the milk last to thin it slightly to a spreadable consistency.

Remove rolls from the oven, and spread some of the frosting over each one. Let it sit for 5 minutes, then drizzle more frosting on top. Serve warm. Leftovers can be refrigerated, and heated up the next day in the microwave for 15-20 seconds.

 

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Pad Thai with Prawn and Pork

It's hard to find a good pad thai in Sydney with the exception of Thai La Ong where I had the most delicious pad thai with sliced pork. I've only been there once quite a few years ago, but I vividly remember the pad thai which was moist, saucy, and bursting with flavours of tamarind and the charry smokiness from the wok. Nothing like those pale-looking, bland and boring pad thais some other restaurants serve. That was my benchmark for pad thai, and today, I've got the perfect recipe that I hope you will enjoy. The only thing was that I couldn't find thin pad thai rice sticks at the supermarket. So I had to make do with the broader version which was about 1 cm wide. When the craving hits, you just have to make do with what's available! Continue reading to find the recipe.

Pad Thai
Serves 1 | Prep time: 30 mins | Cook time: 10 mins

Ingredients

60g thin pad thai rice sticks
Vegetable oil
1/4 large red onion, sliced
1 eggs
2 tsp chopped preserved radish/turnip
5 prawns, shelled with tail on
80g pork belly, skin-off, thinly sliced and marinated with 1/2 tsp fish sauce, 1/2 tsp sugar, 1/4 tsp cornflour
1/4 cup diced firm tofu

Sauce:
1 tbsp (15g) palm sugar, chopped
1 1/2 tbsp tomato sauce
1/4 cup tamarind paste / puree
1/4 cup water
1/4 tsp salt

Handful of garlic chives, cut into 2 inch lengths
1 cup bean sprouts, rinsed and tailed

Garnish:
Garlic chives (see above)
1 tsp dried roasted red chilli powder/flakes
1 tbsp crushed roasted peanuts
Lemon/lime wedges

Method

Preparation:

1. Marinate the pork belly slices.
2. Soak the rice sticks in water (not hot) for 30-60 minutes until soft and pliable. Drain and set aside.
3. Place sauce ingredients in a saucepan and bring to a simmer until sugar is dissolved. Turn off heat.

Cooking:

1. Heat 1 tbsp oil in a large wok. Add 2 tbsp of red onions and fry for 1 minute. Crack 1 egg into a bowl and lightly beat. Pour over the onions and scramble the eggs. Transfer to a plate and set aside.
2. Add 2 tbsp oil into the work and add the remainder red onions, followed by 2 tsp preserved radish. Then add pork and prawns and fry until cooked. Add the tofu.
3. Toss in the noodles and fry briskly on high heat. Add the eggs from Step 1. Pour the sauce around the edge of the wok and toss with the noodles for 1 minute until the sauce is almost absorbed. However, there should be some liquid left to keep the noodles moist. Toss in half of the bean sprouts and garlic chives for 20 seconds. Turn off heat and transfer noodles to a plate.
4. Garnish with bean sprouts, chives, chilli powder/flakes, crushed peanuts and lemon wedges. Serve immediately and enjoy the best pad thai! 

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Chicken Cacciatore with Pappardelle

 

Chicken Cacciatore is a simple and delicious Italian-style chicken stew made with tomatoes and white wine. "Cacciatore" means "hunter" in Italian, so this is also known as hunter's stew. I first made this a year ago when my friend Tracey shared her recipe with me. I think she visited some cooking school on her Italian holiday and kept raving to me about chicken cacciatore. Get hold of fresh pappardelle if you can (here, I've used cracked black pepper and basil pappardelle), but otherwise, any of your favourite pasta will work too. You can omit the red peppers if you like, but I find that it lends a lovely sweetness and flavour to the dish. This is ideal for those big family dinners, where you can cook up a big batch, let it simmer on the stove while you sit, relax and have a sip or two of wine. That's stress-free cooking for you. Read on to get the recipe.

Chicken Cacciatore
Serves 4 | Prep time: 15 mins | Cook time: 50 mins

Ingredients

1.2kg (2 lb) chicken thigh cutlets, skin on*
2 tbsp extra virgin olive oil
1 onion, diced
4 cloves garlic, minced
100g pancetta, diced
2 bay leaves
1 small red pepper, sliced (optional)
2 sprigs thyme (optional)
1 tbsp chopped fresh rosemary
1 cup dry white wine
1 can (400g / 14oz) diced tomatoes
Salt and freshly ground black pepper
2-3 tsp chilli flakes (optional)
2 tbsp butter**

600g fresh pappardelle

Method

1. Heat olive oil in a large pan and place chicken skin-side down in the pan. Shake the pan occasionally to prevent chicken from sticking to the pan. Brown the chicken 5 minutes each side. Remove chicken from pan and transfer to a plate. Set aside.
2. Add the onion and garlic to the remaining oil in the pan and sauté for 5 minutes until lightly browned. Add the pancetta, red pepper, bay leaves, thyme and rosemary. Saute for for 2 minutes.
3. Pour in the wine, bring to a boil and simmer until it's reduced to half. Return the chicken to the pan and add tomatoes and chilli flakes (if desired). Season with salt and pepper. Bring to a boil, cover and simmer on medium heat for 30 minutes, turning the chicken once halfway through. Stir in the butter towards the end and simmer for 2 minutes. Before serving, remove the bay leaves and thyme stalks.
4. Meanwhile, cook the pasta in salted boiling water till al dente. Drain and place on serving plates. Ladle the chicken and sauce over the pasta and serve immediately.

Note:
* Chicken thigh cutlet comes with one bone still attached
** I've added in butter to help thicken the sauce a little

 

Served with black pepper and basil pappardelle

 

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Mee Pok (Flat Egg Noodles) with Beef and Bittergourd

 

In all my years of eating and cooking, I have only recently embraced bittergourd into my cooking repertoire. I was visiting my mum and she was wondering what to do with the leftover roast pork she had in the fridge. She suggested doing a stir-fried bittergourd with roast pork dish, which I've heard of but never tried before. I can't remember if she ever cooked that during my childhood, but back then, I shunned anything that had bittergourd in it. I was a picky eater when I was young. Dare I admit that I never ate my veggies until I was in my late teens. Okay, my kids don't have to know this. Really.

Anyway, back to the bittergourd. I decided to use beef instead of roast pork in this dish, cooked with salted black beans. To make it a one-dish meal, I tossed it with some flat egg noodles (we call this Mee Pok in Singapore, though I'm not sure why) and added a splash of black vinegar, and it turned out to be a most slurp-worthy and delicious bowl of noodles.

Mee Pok (Flat Egg Noodles) with Beef and Bittergourd
(serves 2-3)

Ingredients

1 medium-sized bittergourd
Vegetable oil for frying
200g beef, thinly sliced
1 tbsp black beans, minced to a paste
2 tsp salted soy beans, minced to a paste
1 tbsp chopped garlic
1 tbsp chopped red chillies (optional)
1 tbsp Chinkiang black vinegar (or to taste)
Salt and pepper to taste
Chopped scallions/spring onions
Sriracha or chilli sauce (optional)

300g flat egg noodles ("mee pok"), cooked in boiling water until al dente

Seasoning (combine in a bowl):
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp Cheong Chan thick caramel
1 tbsp chinese cooking wine
1 tsp sesame oil
1/2 tbsp sugar
1/2 tsp chicken stock powder
4 tbsp water

Beef marinade:
1/2 tbsp light soy sauce
Dash of black pepper
Pinch of salt and sugar
1 tsp cornflour
1/4 tsp baking soda
1 tsp water

Method

Cut bittergourd lengthwise into quarters. Remove the seeds and scrape off the spongy white part (as this is the bitter part). Slice into 6mm-thick pieces. Sprinkle with salt, set aside for 1/2 hour. Then squeeze out all the water. Rinse the bittergourd and drain well. Blanch in boiling water for 5 minutes until just tender but not too soft. Drain and rinse under cold running water. Set aside.

Combine beef with marinade. Set aside for 20 minutes.

Heat up 1 tbsp oil in a wok. Fry the beef on high heat for 3 minutes until almost cooked. Dish out and set aside.

Heat up 1 tbsp oil in the wok. Fry the minced black beans and soy beans, followed by the garlic and chillies. Add the bittergourd and fry for 1 minute. Push these to the side of the wok and add seasoning ingredients and bring to a boil on high heat. Add the beef and fry briskly to coat in the sauce. Toss the noodles in the wok and add a splash of black vinegar, more or less to taste. Add a dash of pepper, and salt to taste.  Dish out into individual serving plates and garnish with chopped scallions.  Serve immediately with  chilli sauced if desired.



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Portuguese Chicken with Piri-piri Sauce

Piri-piri is a Swahili word for "pepper pepper", and is also known as African Bird's Eye chilli. It is the predominant ingredient in making piri-piri sauce - a tangy, garlicky, fiery hot chilli sauce that is popular in South Africa cuisine. If you didn't know already, piri-piri chicken (also known as Portuguese chicken) originated in Mozambique (some say Angola), which were former Portuguese colonies. Hence, the influence of spicy Portuguese cooking found its way into South African cuisine.

It's probably more accurate to refer to this dish as piri-piri chicken, rather than Portuguese Chicken. After all, it did not originate from Portugal. It's a bit like Hainanese Chicken Rice, which did not originate from Hainan Island in China, but is one of the national dishes of Singapore (next to Singapore Chilli Crab, I suppose?). Anyway, piri-piri sauce is a great way to dress up your next roast chicken, and tastes fantastic especially if you love chillies, lemon and garlic. Serve it with a salad and some hot chips/fries.



Portuguese Roast Chicken with Piri-piri Sauce
Adapted from BBC Food

Ingredients

1 whole chicken (about 1.2kg), butterflied (alternatively, use whole chicken legs)
Salt and freshly ground black pepper

For the piri-piri sauce:
6-12 fresh red chillies, depending on how hot you want it
1 tbsp minced garlic
1/2 tsp salt, or to taste
1 bay leaf
½ tsp oregano (optional)
½ tbsp paprika
100ml/3½fl oz olive oil
1 1/2 tbsp red wine vinegar
2 tbsp lemon juice
1 tbsp brown sugar

Method

To make the piri-piri sauce, boil the chillies in a pot of water for 3-5 minutes. Drain and roughly chop the chillies. Place the chillies, garlic, salt, bay leaf, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for about 5 minutes. Stir in lemon juice and sugar to taste.

Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature.

Rub some salt and black pepper all over the butterflied chicken. Place the chicken in a sealable plastic bag. Add 2 tbsp of the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for 4 hours or overnight.

Preheat the oven to 200C (400)F. Place the chicken in a roasting tray and roast in the oven for 45 minutes or until cooked. Baste the chicken with pan juices halfway through roasting.

Serve with extra piri-piri sauce, chips and salad. I made a simple pear and rocket salad with a lemon and olive oil dressing to go with it. Yum!

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Easy Smoked Salmon Eggs Benedict on Toasted Croissant

I got woken up early this morning by the kids wishing me "Happy Mother's Day" while I was still half asleep in bed. They were already up before 7am and couldn't wait to give me their presents and cards. Give it a couple more years and I'd have them well-trained to make me breakfast in bed. For now, Mr TFWL (aka Mr G) is only too happy to make one of our favourite breakfasts - Eggs Benedict. Not just any ordinary Eggs Benedict, but one served on top of a freshly baked croissant. Lucky for us, there is a bakery down the road which sells delicious breads and pastries, including these flaky buttery croissants.

 

It's always such a treat to have Eggs Benedict for breakfast, with the perfectly poached eggs and creamy hollandaise sauce. Traditionally (or usually), they are served on top of an English muffin, or sometimes wood-fired bread. We discovered the most awesome Eggs Benedict at Bondi Beach many years ago (before we had kids), at this place called Lamrock Café. The last time we were there, it wasn't on the menu anymore, and we never came across any cafes in Sydney serving them on croissant either.

We realised making Eggs Benedict wasn't as difficult as we thought. We found a simple recipe for Hollandaise sauce that uses only egg yolks, lemon juice and butter, and it's not much harder than making custard. Try it out, and you'll probably never order Eggs Ben again when dining out. Not only is it cheaper, but it's tastier than some of the ones you get outside. No kidding. Don't forget, the way to making the best Eggs Benedict ever is to serve it on a toasted croissant. That way, you get the sweetness from the croissant, creaminess from the eggs, tang from the hollandaise and saltiness from the smoked salmon. What a perfect combination. Happy Mother's Day!

Easy Smoked Salmon Eggs Benedict on Toasted Croissant Recipe
Serves 4

Ingredients

8 free-range eggs
Vinegar (for poaching eggs)
200g (7oz) smoked salmon
4 good-quality croissants, split in half ("butterflied") lengthways, toasted

Hollandaise sauce (adapted from: Taste.com)
3 egg yolks
2 tbsp water
175g (6oz) salted butter at room temperature, cubed
2 tbsp lemon juice
Salt and black pepper

Method:

First, prepare the hollandaise sauce. Don't be intimidated by the lengthy instructions!

 

1. Fill a medium saucepan that is quarter-filled with water and bring to boil. Lower heat until it is barely simmering. This is important while making the sauce - if it is too hot, the egg yolks will cook too much and the sauce will curdle.
2. Place the egg yolks and the 2 tablespoons water in a heatproof bowl and place over the pan. Make sure the bottom of the bowl does not touch the water. Use a wire balloon whisk (I used a handheld electric whisk) to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
3. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes to add it all.) If butter is added too quickly, it won't mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn't take too long to be incorporated - if the sauce cooks for too long, it can curdle.
4. The sauce will begin to thin when you start adding the butter. However, once the emulsion is established (after about the third cube), it will begin to thicken again. It will continue to thicken as the remaining butter is added. If the sauce curdles or separates it can be saved as long as it isn't grainy and the eggs haven't set.
5. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and black pepper. Set aside and prepare the poached eggs next.

Poached Eggs:

Please see here for recipe. In the meantime, prepare the toasted croissants and arrange them cut-side up, on individual serving plates.

To assemble:

Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon. Stir the hollandaise sauce once and spoon some over the eggs. Sprinkle over with freshly ground black pepper and serve immediately. Repeat with the other croissants. Enjoy!

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