Friday, 31 May 2013

Kiwi Cillantro Smoothie

Notice the color of my smoothie? It's green and it is so visually refreshing.  This smoothie is made of one of my favorite fruit, kiwi and a wonderful herb cillantro or coriander leaves.

Did you know that one way to better sleep is eating kiwi fruit at night?  According to Menshealth UK,  kiwi fruits are high in serotonin which helps regulate an individuals sleep cycle. Eat two for supper to drop off 35% faster. 

Here are some health facts about kiwi fruits as published asiaone.  The information were shared by Zespri a producer of kiwi fruits:

1. Kiwifruit are the nutrition powerhouse of fruit

2. Kiwifruit are rich in vitamin C
3. Kiwifruit are especially high in other vitamin E, Folic Acid, and Potassium compared to other fruit

4. Kiwifruit are a good source of the carotenoid lutein that helps to prevent age-related deterioration of eyesight.

5. Kiwifruit are naturally high in antioxidants (e.g. polyphenols, carotenoids) and other potentially beneficial phytochemicals including some unique enzymes.

6. Kiwifruit can help improve the function of your immune system

7. Kiwifruit helps improves repair of damaged DNA
8. Kiwifruit reduces oxidative stress caused by high-fat meals
9. Reduce risk of cardiovascular disease
10. Kiwifruit help to relieve constipation

For a list of more health benefits that kiwi fruits can offer, check my previous post entitled Kiwi for Breakfast.

Here is a refreshing and healthy green smoothie you can try.  The recipe makes 2 to 3 servings

Ingredients :

Kiwi - 2 to 3 medium fruit
Cillantro leaves - a handful
Pineapple Juice (unsweetened) - 500 ml

Preparation :

1.  Wash the cillantro well.  Drain and chop.
2.  Place all the ingredients in a blender and press pulse until all the ingredients are blended smoothly.

Drink up people :-)


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© myFresha-licious (31May2013)

Thursday, 30 May 2013

Ojingeo Gui (Fiery Hot Grilled Squid)

This dish is  flavorful and delicious BUT it was the hottest and the most scorching dish I have ever cooked so far (when I cooked it the first time). When I first cooked this dish, my husband and I almost finished off 2 liters of pineapple juice just to diffuse the heat as this dish was really fiery hot hot hot.  It gave us that scorching effect inside the mouth most specially on the tongue and it spreads to the esophagus going down to the stomach.   I wasn't even sure if the fullness I felt in my stomach is due to eating too much or drinking too much liquid.  

I never thought that fiery hot dishes would make our tummy hot too, literally. When I first cooked this dish, my husband and I experienced unwanted and irritating discomfort for the whole day.  My husband even had diarrhea after a few hours of eating it.  It was how his body reacted to the "unwanted foreign substance" in his body - to eliminate whatever that was that was causing him discomfort.  That's the reason why my husband requested for me to not cook too fiery hot & spicy dishes even if the dish is supposed to be so.  To quote my husband "We're not Korean or Malaysian or Indonesian.  We are Filipinos and Filipinos are not used to very hot dishes".  Oh well, I've learned my lesson, so when I cooked this dish again for the second time, I paid attention on the amount of hot chilli I added to my marinade.  You can see from the recipe below that I reduced my use of chilli pepper paste and hot chilli flakes.  Well, the truth is, the amount would depend on you.  Some people can take the hotness of the habanero and even the ghost pepper, but for some, even the mildest hot chilli peppers may not be tolerable for them.  You know what I mean.

Anyway, this squid recipe of mine  was based on the  grilled baby octopus or Jjukkumi Gui  recipe of Korean Bapsang (the recipe can be found after mine below). I marinaded the squid in a sauce made of chillies and spices  for at least 3 hours.  Then I grilled the sliced squid flipping 1 slice of squid at a time.  That was tedious really.  BUT, but, but, every effort I put in this dish was worth it as it was fiery hot delicious :-).  

A FRIENDLY REMINDER :  Just add the amount of chilli you can tolerate.  Don't make your dish too hot that it becomes inedible for those who are not used to eating hot and spicy dishes.



Ingredients :

Squid, sliced - 10 small pcs

Marinade :
Hot Chilli pepper paste - 2 tbsp  1 tbsp

Hot Chilli pepper flakes - 2 tsp  1/2 tsp

Low Sodium Soy Sauce - 1 1/2 tbsp
Mirin - 1 tbsp
Dry White Wine - 2 tbsp
Brown Sugar - 2 tsp
Garlic, minced - 3 cloves
Ginger, grated - 1"
Sesame seeds - 1 tsp
Sesame oil

Cooking Procedure :

1.  Clean the squids removing the inside and the ink sac.  Slice it into rings.  Do not discard the head. Rinse and pat dry
2.  Mix all the ingredients for the marinade then marinade the sliced squids in it for at least 3 hours.
3.  Heat oil in a grill pan at medium fire and pan-grill the squids cooking them for 1 minute on each sides.

Serve with Thai cabbage-carrots salad.  Well that's my husband's experiment.  Recipe later :-)

© myFresha-licious (30May2013)

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1 pound (10 - 12) baby octopus
1 small cucumber, thinly sliced, for garnish (optional)
2 tablespoons Korean red chili pepper paste (gochujang)
1 to 2 teaspoons Korean red chili pepper flakes (gochugaru)
1 tablespoon soy sauce
1 tablespoon rice wine (or mirin)
2 tablespoons sugar  
1 teaspoon minced garlic
1/2 teaspoon finely grated ginger
1 tablespoon sesame oil  
1 teaspoon sesame seeds
1. Defrost, if frozen. If not pre-cleaned, remove and discard the inside of the head and beak.  Rinse the octopus well under cold running water.
2. Combine the marinade ingredients. Pour over the octopus and mix to coat well. Marinate for 2 to 3 hours (up to overnight) in the fridge. 
3. Heat a lightly oiled grill or a grill pan to medium high and sear for about 3 minutes, turning a couple of times. Do not overcook. Plate them on the optional cucumber slices to serve.

Wednesday, 29 May 2013

Dakdoritang or Dakbokkeumtang (Korean Spicy Chicken Stew)

Dakdoritang which is also called Dakbokkeumtang in Korean Language is a Spicy Braised Chicken Stew.  The main ingredient here is chicken which were cut into serving portions, along with potatoes and carrots that were sliced into large chunks, and then all were simmered in a fiery hot savory sauce that is made of hot chillies, sweeteners, and soy sauce. 

I based  my recipe for this fiery hot stew from my two favorite Korean Food blogs - Maangchi and Korean Bapsang .  I made a few tweaks here and there specially in themethod of cooking where I slow-cooked the chicken making it fall-off-the-bones tender.  


The fiery orange and yellow colors of the dish simply suggests how fiery hot it could be.  The tenderness of the chicken as oppose to the crunchiness of the carrots and its savory flavor with a strong kick of hotness and spiciness made this dish perfect up to the last bite.  My husband loved it so much :-)


Ingredients : 

Chicken, cut into serving portions - half of a whole
Potatoes, cut into chunks - 2 medium
Carrots, cut into chunks - 1 medium
Garlic, chopped - 5 cloves
Onion, diced - 1 small
Green Onion Leaves - 2 stalks
1 teaspoon sesame seeds
Water - 3 c
Sesame oil - 1 tbsp


Hot Chili Flakes - 2 tbsp
Hot Chili paste - 1 tbsp
Brown Sugar -  2 tsp
Soy Sauce - 2 tbsp
Honey - 1 tsp
Black pepper powder 

Cooking Procedure :

1.  Heat oil in a pot and saute garlic until aromatic.  Add the hot chili flakes and stir. 
2.  Toss in the onions, then the chili paste.  Continue stirring until the onions wilt.
3.  Add in the chicken cuts and stir-fry it for about 2 minutes or until all sides are brown.
4.  Mix the ingredients for the sauce and mix it with the chicken.  Stir.
5.  Pour 3 cups of water on the chicken then cover pot.  Bring to a boil.  Slow-cook under low fire for an hour.  

You need to check the chicken stew every 20 minutes just to make sure everything is ok.  Add more water as needed.

6.  Toss in the potatoes and continue to cook until if softens.  Add water as needed.
7.  Toss in the carrots and continue to simmer for another 2 minutes or until most of the liquids have evaporated.

Remove from fire.  Garnish with the green onion leaves and serve with thinly sliced lettuce leaves.

© myFresha-licious (29May2013)

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Dakdoritang (Korean Spicy Chicken Stew)

by Korean Bapsang


3 pounds bone-in chicken parts, cut into small pieces (excess fat removed)
10 ounces potatoes, cut into big chunks
2 carrots, cut into big chunks
1/2 large onion, cut into big chunks
4 - 5 plump garlic cloves
2 - 3 thinly sliced ginger pieces

2 scallions, cut into 2-inch lengths

2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon sugar
4 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey or corn syrup
2 tablespoons Korean red chili pepper paste (gochujang)
pinch pepper

1 tablespoon sesame oil
1 teaspoon sesame seeds
Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.

Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you'll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.  

Stove top method: To make this dish on the stove, add 1-1/2 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables (except the scallions). Cover, and cook for an additional 15 minutes, stirring occasionally. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 10 minutes. Stir in the scallions, sesame oil and sesame seeds right before turning off the heat.

Dakbokkeumtang (spicy braised chicken)

Ingredients (for 4 servings):

Chicken wings,
green onions,

Cooking time: 45 minutes to 1 hour
  1. Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and  drain.
·  Make seasoning paste by mixing ¼ cup  soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar.
·  Put the chicken and 2 or 3 medium sized onions (2 cups’ worth) into the seasoning paste. Mix it with a spoon.
·  Add 2 cups of water to the pot and mix it up.
·  Bring to a boil over medium high heat for 20 minutes.
·  Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside.
·  Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside.
·  20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes.
Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.
·  Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.
·  Transfer it to a large serving plate and sprinkle 2 chopped green onions over top.