It was sometime ago when I posted about this dish I made, asking what it takes to make it, right here. It’s funny how the idea transpired: I was with this friend of mine, Alvin Yap from my Uni, and as we were one of the last few left who was still in London, so we decided to cook together. Feeling adventurous, I asked him, “Dude, what type of cuisine do you want?“. Before waiting for a reply, I recalled having a blue bowl (which you will find in the pics) that would be perfect to make Bibimbap, but ala Tock of course hehe… but first, let me summarize what I’ve posted and remind me what a lazy bum I amwhat I promised but haven’t done yet.
| Pre-Post | Post-Post (no pun intended!) |
|---|---|
| 1. Spring in Hyde Park (half done) 2. Projek Amanat Negara IV 3. Dinner in Love Cafe 4. GCC Careers in Africa 5. Fara & Ray’s Salsa Danca! 6. Malaysia Week Fest 2007 (cont. from other side) 11. BU6 Teh Tarik Merdeka Fest 2007 (Event Covered) 12. Malaysia International Fireworks Competition 13. Malaysian First Musical Concerto Competition (actually forgot name, will update this) |
1. Ibiza Trip 2. Bibimbup (This post!) 3. Live Earth 4. Summer after Graduation 5. Food Review: Reach @ Damansara 6. Karaoke Session(s)!! 7. New Addition to the Family 8. Blogger meets!: Clem, Mochii, Kyliemc, Splashmilk, Koyuu 9. Malaysian Student Leader’s Summit 10. Bandar Utama Fun Fair 2007 (Event Covered) |
Okay then, without further ado let me present to you…
Making of Seafood Bibimbap V0.2
Preparing the ingredients were easy apart from manually mincing the lamb steak. Already some marinating were involved in the initial process
Alvin, my sous chef, prepared the fillets of Rainbow Trout coated with honey and showered with flour, pepper and salt
The blue bowl I was refering to earlier is at the top right corner, while cooked prawns were bought (it’s hard to get fresh prawns as they are expensive) and finally the leafy Pak Choi to add to the dish’s colour. These ingredients were mainly used to add colours to the dish.
Using Thai Jasmine rice, I added garlic, butter, salt and ginger to make it aromatic and slightly tasty, though not too much! The prawns were added into the rice cooker midway for added flavouring
My dear housemates loves Korean food, so it wasn’t a surprise to find a packet of Korean Red Pepper Paste lying around, which was essential for the dish as well!
The cooking process itself was done in the following manner
1. The mince lamb was marinated, fried and laced with brandy which was then flamed to give it a charred, sweet taste
2. The Pak Choi and stripped crab sticks were boiled lightly in salted water and then strained.
3. The Rainbow Trout fillets were fried til golden
4. Two eggs were half-boiled to top the dish
5. These were then arranged accordingly: as defined by the dish itself
After topping it with the Red Pepper Paste and the Half-boiled Egg, I present to you Seafood Bibimbap V0.7 ala Tock! My two tasters, Alvin Yap and Wen Yen, had only praises to sing otherwise they will not expect me to cook for them ever! 😀
Do remember that every picture in this blog can be clicked on to enlarge it, cause some things are just worth it 🙂
I can’t help but notice, your friend Alvin have really feminine hands 😎
looks damn yummy! you must cook it for me one day! hahah 😛
ser: I’ll be sure to let him know hahaha!!
claudine: cannot =P after when i become full fledge chef u will start thinking i can masak for u anytime for free too haha!
over exaggerating -.-
cook for me too but without vege :p
claudine: I juz joking nia 🙂 but honestly not that good ma, scared let you down!
michy: kenot, must eat with VEGE!
Before this, i was starving to death. Now i’m reading ur post showing yummy food my stomach is totally ‘bocor’ by now cos i have no food to eat!
Nice…:wink:
but i dont like vege, so save your time la .. dont put vege haha :p
as long as it comes from the heart, everything also nice lar but looks like you wanna save your cooking for someone spesyel. hahahahah 😛 michy, dont ask him lar….ming kiong hai mou han fook geh. 😛
omg
thanks tock -_-
im hungry and this post makes me even hungrier sniff 🙁
jet: eeeh i’m sure got a lot of things to eatttt at ur place wut!! if i hungry there hor, i just go out mamak, cause i really love seremban’s roti plantaaaa kau kau!!
michy: kenot, dun like also must eat!
claudine: ehhe… someone special eh, I think you’re right… must train more and moreeeee!!
winnie: hehe. thanks for coming urself and enjoy your suffering =P go out and eat laa miss blueyyy! 😀
wah oink then u cook lor .. vege also i will eat lolz :p eh eh who’s the special one on your list now? Is it … M …. K …. or S now? :p
[…] Why I will never accept nothing less than fresh prawns: Sweet and springy meat when slightly cooked, skin used to boil and produce prawn stock for further use, can absorb flavours quickly while being cooked. NEVER GOING TO USE SAINSBURYS COOKED PRAWNS EVER AGAIN! […]
Oh I failed to mention that the prawns were already cooked when they were bought from Sainsburys, because fresh prawns ALWAYS run out early. It really, really sucks. Overcooked (to prevent bacteria manifestation) and salted, sigh, what a disgusting piece of ingredient grrrrr.
Pftt… Cook good food never ask me to taste.
[…] where all the food stores are. Based in Japan, the dishes remind me of Korean’s Bibimbup (which I cooked once myself). How to locate […]
awwwww… yummy~~~ i will be waiting, babbb… oops XD