Sometime last week I had a sudden craving for Bulgogi beef. I literally ran outside to get beef and cooked it the very same day. Because when I crave for something, I will have to satisfy it no matter what it takes. lol. 

Bulgogi is a kind of korean recipe whereby meat-usually beef- is marinated with a sauce mix. The main ingredient in the mix is sesame. Once you taste it, you will notice that the beef is packed with heat and savoury flavours with a hint of sweetness . You can spice it up with some fresh chillies if you like. But for me, this recipe is perfectly fine as it is. So these are the ingredients I used, followed by the full recipe:

NOTE: I did not have sesame seeds at the time but if you have them, you can add them to create a more authentic korean taste. 

2 green onions

2 cloves garlic

3 tbs soy sauce

2 tbs sesame oil

1 tsp black pepper

A pinch of salt

2 tsp brown sugar

350g diced beef

1. Mix all ingredients and refrigerate for at least an hour.

2. Use a girdle or a pan to grill the bulgogi beef after marination. You may grease the pan or girdle surface otherwise, if you find the beef to be oily enough, like how I found mine, there's no need to grease it.

3. Be sure to cook the beef until you get your preferred level of doneness. I like my beef medium rare so that's how I cooked it.

4. Bulgogi beef dishes are best served with soft boiled eggs or even sunny side ups, with rice and fresh vegetables like cucumber and bean sprouts.

5. Garnish the beef with more green onions and even sesame seeds if you like.

Enjoy your meal!

Yours truly,

A.T.

I love pies. My mother makes the best chicken and apple pies. I love that show 'Pushing Daisies' because the main character is a pie-maker and it features a lot of pies in every episode. 

You get the idea ,right?

Sometime in February, Tasty by Buzzfeed uploaded a shot video on how to do mini pot pies. I instantly fell in love with the idea and on the very next day, I bought ready-to-roll pastry sheets and then made my version of their recipe. So here is the full recipe. Have fun trying and most importantly, enjoy it!

For the filling, 

500g sirloin beef; diced

1 1/2 cups cauliflower florets

1 carrot; diced

1 cup of green peas

1 big onion; diced

2 tbs corn flour

2 tbs HP sauce/ soy sauce/ worcestershire sauce

1 tsp oregano

1 tsp dried parsely

1 bay leaf

2 cloves garlic

2 cups of beef stock/  2 cup of water with 1/2 cube of beef stock

S&P

1 tbs butter


1. Use butter to grease a pot.

2. Simmer onion and garlic with bay leaf.

3. Add in the carrots and cauliflower.

4. Add in beef and stir until carrots slightly change in colour.

5. Add in the HP sauce.

6. Once beef begins to tender, add in the stock. Let it simmer and bubble for a while.

7. Then as the mixture begins to reduce, thicken it with corn flour. Remember to mix the corn flour with water before adding it into the pot.

8. Let it continue to bubble for 1 minute and it will be ready to be added in the cooked pastry.



For the pastry,

1. Simply roll out a ready-to-roll pastry sheet.

2. Make small circles about the size of the mouth of a mug.

3. One pie needs two pieces. So for each pie, you get two circle pastry sheets. One is the base, while the other one goes directly on top of it.

4. Before you place the second sheet on top, trace a slightly smaller circle on it. By tracing, you're not supposed to cut it out. And then just place it on top of the base sheet.

5. Brush melted butter or egg wash on each pastry and sprinkle some dried parsley as well. Bake them all for about 10-15 minutes at 175 degree centigrade. You may remove the pie pastries once they begin to have a golden brown colour.

6. Simply cut through the inner circle that you traced earlier. Simply fill in the pastries with the pie mix you made earlier.

Yours truly,

A.T.