Went to a Korean butcher this weekend, and bought some good short beef ribs and decided to try to make the Korean Beef Stew.

I googled the receipt but didn’t end up following it…  because I was too lazy to walk back and forth to read the receipt. I cooked it in my pressure cooker and  it was ready in no time. Chris took the first look and said “This stew is too watery…”.  Then I said “Korean stew is like that.”

But when he tasted it, he just love it! He ended up having two bowls and drink the sauce/soup… I guess my first attempt of Korean Beef Stew was successful.

I used to cook oat porridge to lose weight before the wedding… but I have been a good cook lately and hardly made oat porridge anymore… I bought some pork mince thinking I should cook some oat porridge again. Chris asked me on the way home what’s for dinner.

Mendy: “Porridge.”

Chris replied: “PORRIDGE!?!” (drops bottom lip)

Mendy: “What do you want then!”

Chris: “Taco”

Mendy: “Not enough mince for Taco…”

So I started thinking what I can do with that little amount of port mince…

I checked the house, I got onion, noodles, cucumber, Miso sauce… cool I will make 炸醬麵 (fried sauce noodle or Zha jiang mian) !!

When Chris eats this then he said “Cool!! This is Chinese Spaghetti Bolognese!!! YUM!”

I guess it is hard for us to lose weight…

I haven’t been posting my cooking photos for awhile, coz I have been uploading them onto Facebook instead… so now I’m doing some catch up.

The latest cooking event was cooking Takoyaki, a very useful recipe here. The reason I want to cook them was because that I found a Takoyaki maker from Target, on discount selling AU$22.00, save $8.00. It was selling as “Dutch Pancake Maker”, but it was a lie, because the pan has an octopus icon on it!!! And the holes are much deeper

I know Takoyaki can be selling as $8.00 in the restaurant and you probably only get 6 of them. I told Chris, I want to buy it and make lots!!! That’s what I did. The recipe above can make 2 batches, each batch is 18 octopus balls… we love it!

You can see more of my cooking photo here.

Chris and I went out to celebrate last Friday because I found out that I had a pay raise, and it was back paid from 1 January 2010. This is my first raise since I got promoted last August. The raise was quite sufficient so we decided to go to Kingsleys Steak and Crabhouse in Civic to celebrate. This was our first time to dine in this restaurant and we do not what to expect as I heard many people said that place is overpriced.

Chris had already decided what he wants to have before we go to the restaurant, as he checked out the menu online and he said he wanted Wagyu Rib-eye (350 day grain-fed, marble score 6-7, QLD). And I’ve decided to have Alaskan King Crab Carpet Bag. As this restaurant is famous for Steak and Crab, I’ve chosen to have these two indigenous. This is basically a fillet steak stuffed with alaskan king crab & tarragon butter. Sounds good isn’t it?

We also order two cocktails prior to our mains, I had “Pink Butterfly” and Chris had “Rum Punch”. For the red, we had Claymore ‘Graceland’ Cabernet Sauvignon 2006, and green beans & caramelised onions on the side.

After dinner, we went to next door to KoKo Black to have dessert…

The food was great, however compare to the price, it was okay. And in my opinion, Australian Wagyu beef cannot compare with Japanese Wagyu beef…  I must take Chris to have Japanese Wagyu beef when we next back to Hong Kong!

I made Bi Bim Bop last night for my first time. It was just because Chris bought the Korean chili bean paste. I just stir fried all the vegies I got in the fridge one by one and of course, the most important thing is to marinate the beef in sesame oil and other ingredients. The beef was marinated for the whole afternoon, so it was very good… This dish is not very difficult to make but just a lot of effect to cook each vegies separately. So now Chris said he doesn’t need to go out to have Bi Bim Bop, I can just cook it for him…. grr…..