Honey Corn flakes cookies (Honey Joys)

Chinese New Year is approaching..
This year kinda different for me as I started getting interest into baking..
Stay tune to butter cookies recipe too..
Post this first cause cny is approaching and if you wanna try to do at least 1 goodie you can try this honey corn flakes cookies also known as Honey joys..
This only took 10 mins of preparation time and 20-30 mins of baking time.. Most importantly, the ingredient is simply and easy to get.

Slightly crushed corn flakes

Butter and honey waiting for bubbles

Cornflakes mixed with honey butter 

Ingredients (This recipe makes about 72 depending on how big your baking cup is..) 

2 tbsp honey

50 grams unsalted butter

150 grams Kellogg cornflakes ~ Gently crushed to smaller pieces

1 handful of sunflower seeds

Colored sprinkles

Direction

*In a saucepan, melt butter and honey over gentle heat, until the mixture is full of small bubbles

*Add crushed corn flakes into honey butter mixture and stir to coat the corn flakes evenly.

*Spoon cornflakes into individual mini baking cup.

*Bake at preheated oven at 150 C degree for 10mins

*Take out and top with colored sprinkles and bake for another 2-3mins or until the cornflakes turn a darker shade of golden.

 *Transfer to wire rack to cool completely. Once cooled, store them in an airtight container

PS: They are only ready to eat when cool for at least 15min 

Budae Jjigae ~ Korean Army Stew

As you all may had read, I'm going Korea next year March with Hubb.. I had been saying I wanna go Korea for years and finally I managed to persuade Hubb lo..

I had never been to Korea before but I always love to eat Korea food (okay I love food, but who can reject yummy food right in front of you..) 

 

 

I think army stew could feel a whole village!! 

Recipe for 4 people

Ingredients (For the broth)

2 tablespoons gochujang (Korean chili paste)

1 teaspoon sesame oil

1/2 tablespoon minced garlic ( I used those NTUC ready made minced garlic, it will taste better if you have the time to dice it yrself..)

750ml chicken stock

Add in 1 tablespoon hua diao jiu (chinese cooking wine) if prefer

Ingredients (For the stew)

120g minced beef/pork, pre-marinated with 1 tablespoon of gochujang, 1 teaspoon of sesame oil and some white pepper

1/2 stalk of leek, sliced

1/2 white onion, chopped

2-3 cheese sausages, sliced (personally I love Gourmet brand - sell over at counter at NTUC)

1/2 can luncheon meat, sliced

100g enoki mushrooms

100g silen tofu

100g tteokboki (Korean rice cake)

1 cup kimchi ( For a good flavour to the broth, this is a berry important ingredient)

1-2 packet ramyeon or instant noodles without seasoning (preferably use Korean brand)

1 slice of cheese

Some spring onions for garnish

Instruction/Method

*For the soup paste, combine the gochujang, sesame oil, garlic and hua diao jiu(if using) in a small bowl. Stir to mix well.

* To make the broth, bring the chicken stock to boil and add in the soup paste. Stir and make sure that the soup paste is fully dissolved into the stock.

* In a shallow pot ( if you prefer to have it simmer while eating, you can use steamboat pot like I do..), arrange all the ingredients for the stew exceptthe ramyeon, cheese & spring onion and set aside.

* Pour the broth into the pot where all the other ingredients are

* Break up the minced meat using a spoon

* Cover the pot with a lid and simmer for 15 minutes till boil

* If using the steamboat style, switch to the lowest and add in ramyeon and let it cook ill your preferred consistency. Add in cheese slice on the top and stir until it fully dissolved within the stew

* Garnish with spring onions

Enjoy!