Quick & Easy Marinated Sashimi (with Korean Style Mayak Eggs Sauce) 麻藥生魚片

I’ve made Korean Style Marinated Eggs/Mayak Gyeran 마약계란 a couple of times before, it was divine and so addicting that I really wanted to make it again recently. This time, however, I would like to do something differently, no eggs…but sashimi raw fish!
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Not going to lie the idea is coming from Japanese ‘Zuke-Don’. (If you’ve heard about it) When the recipe of Korean Mayak Egg requires to marinate the eggs in the fridge for at least 6 hours, THIS just needs to rest sashimi in marinade sauce for 10 minutes and that’s done. How simple, isn’t it? No cooking required.⁠⁠

If you love the alluring flavour of Mayak eggs, you have to try this as well. This is also dangerously addictive to have you craving for more.⁠⁠
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INGREDIENTS⁠⁠
-Assorted sashimi.⁠⁠
-Shredded Daikon radish and lemon slices. (Optional, these are coming with sashimi box, so I soak them in the sauce as well.)⁠⁠
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MARINADE SAUCE⁠⁠
-1 tbsp chopped onion⁠⁠
-1 tbsp chopped garlic⁠⁠
-1 tbsp chopped spring onion⁠⁠
-2 tbsp soy sauce⁠⁠
-1 tbsp white vinegar⁠⁠
-1 tsp sugar⁠⁠
-1 tbsp still water⁠⁠
-1 tbsp sesame oil⁠⁠
-1 tbsp white sesame seeds⁠⁠
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METHOD⁠⁠
1. Combine marinade sauce ingredients together and stir until everything well mixed. I use this sauce mixture to marinate 16 pieces of sashimi.⁠⁠
2. Soak sashimi, shredded Daikon radish and lemon slices (if you have) in marinade sauce for 10-15 minutes. (No more than 15 minutes.)⁠⁠
3. Enjoy it with steamed rice and don’t forget to pour the sauce over it. SO GOOD!⁠⁠
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⁠⁠and watch my easy tutorial on Reel!

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Red Thai Curry Rice 泰式紅咖哩飯

 

I love Thai cuisine, Thai curries are also my favourites. Today’s post is to share my quick version of Thai red curry rice. Have used red curry paste for cheat version of easy laksa before, this time I used the remaining paste to make red curry rice, this was not traditional but still tasted good. The sauce was thick and comforting with all my favourite ingredients in one bowl.

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-45g Red Thai curry paste from Bart.

-200 ml coconut milk.

-200 ml dashi or chicken stock.

-Tiger prawns 3-4 pcs.

-Tofu, sliced.

-Mushrooms.

-Lime, sliced.

-Basil leaves.

 

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐦𝐞𝐭𝐡𝐨𝐝 :

-Heat oil in a pan over medium heat, add red curry paste to sizzle for a few seconds.

-Pour in coconut milk and stock, bring to boil and reduce the heat to a simmer.

-Add prawns, tofu, mushrooms to gently stir for 10 minutes until they are cooked through.

(You can add sugar or additional fish sauce here to taste if you want.)

-Top with lime slices and basil leaves, serve with rice.

 

Do you also like Thai curries ? Which one is your favourite ? Green, Red, or Yellow ?

𝐃𝐨 𝐲𝐨𝐮 𝐚𝐥𝐬𝐨 𝐥𝐢𝐤𝐞 𝐓𝐡𝐚𝐢 𝐜𝐮𝐫𝐫𝐢𝐞𝐬 ? 𝐖𝐡𝐢𝐜𝐡 𝐨𝐧𝐞 𝐢𝐬 𝐲𝐨𝐮𝐫 𝐟𝐚𝐯𝐨𝐮𝐫𝐢𝐭𝐞 ? 𝐆𝐫𝐞𝐞𝐧, 𝐑𝐞𝐝, 𝐨𝐫 𝐘𝐞𝐥𝐥𝐨𝐰 ?

 

之前用了半罐泰式紅咖哩醬做了快速版的叻沙，還剩下半罐就直接來做紅咖哩，只不過整鍋下的料好像不是一般泰式紅咖哩會放的食材，但反正是自己吃的冰箱有甚麼就丟甚麼。有人也喜歡吃泰式咖哩嗎？綠咖哩、紅咖哩、黃咖哩，你喜歡哪一種？

Easy Laksa at Home in 15 minutes. 速成叻沙咖哩湯麵

 

Do you like Laksa ?

Laksa is an iconic Malaysian coconut curry soup with rich, fragrant, and flavoured broth. I always wanted to try making Laksa but felt it’s not an easy job as it requires a lot of spices and ingredients from scratch. However, when I saw Marion's Kitchen simply using Thai red curry paste, curry powder, and coconut milk to cook Laksa soup in 15 minutes, I think I might be able to make it as well ! The result is way better than I expected, and this easy quick Laksa recipe is definitely a game changer. Adapted from Marion’s Kitchen, I made my Laksa with these ingredients :

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-45g Red curry paste from Bart

-200 ml coconut milk.

-200 ml dashi stock.

-20g curry powder. (I grated from Japanese curry cube.)

-Vegan soya balls. (or any fish balls your preferred.)

-Boiled egg.

-Prawns.

-Tofu, cut into cubes.

-Fish sauce

-Sugar.

-Enoki mushrooms, pre-cooked in a boiling water.

-Spring onions, chopped.

-Sprouts.

-Lime, sliced.

 

𝐇𝐨𝐰 𝐭𝐨 𝐜𝐨𝐨𝐤 :

-Oven cook frozen soya balls for 12-15 minutes. (Preheat oven, 220°C/follow the instruction on the package)

-Meanwhile heat 2 tbsp oil in a non-stick pan over medium high heat, add red curry paste and stir until fragrant.

-Add curry powder and keep stirring for 1-2 minutes.

-Add coconut milk and dashi stock, cook for 5 minutes.

-Add tofu and prawns in, simmer under low heat for a further few minutes until everything is cooked.

-Add fish sauce and sugar to taste.

-Serve it over noodles and top with cooked enoki mushrooms, soya balls, sprouts, egg, lime, and spring onions.

說到馬來西亞的美食，你想到的是哪一道呢？我的話叻沙絕對是其一，不過之前都沒有嘗試自己煮過，因為印象中叻沙需要很多辛香料(可能有些在英國也不好找)，後來剛好在網路上看到Marion’s Kitchen的15分鐘叻沙食譜，基本上只需要泰式紅咖哩醬、咖哩粉、椰奶，就能快速調成八九分像的叻沙咖哩湯，於是我便參照做法，順便消耗S&B的咖哩塊(因為沒有咖哩粉，我就直接磨手邊的日式咖哩塊。另外雖說S&B是日本的牌子，在英國超市就可以買得到，但我覺得它沒有House的咖哩塊好吃耶，有人也這麼覺得嗎？)，煮出來的湯真的就是叻沙欸，覺得自己又收了一道湯麵料理，這個食譜真的很推薦喔。

Teriyaki Mushrooms 照燒杏鮑菇

 

I know Teriyaki sauce can be used for seasoning or marinade with meat, seafood, tofu, and vegetables but I never thought of using it with mushrooms as a meatless option until I saw Liza from Woksofveggies just made it recently ! Adapted from Woksofveggies and also Omnivorescookbook recipes, here is how I make it :

 

To marinate mushrooms :

-Mixed wild mushrooms, 100g.

Clean mushrooms with brush and marinate with the following sauce mixture for 15 minutes.

-Soy sauce, 2 tbsp.

-Mirin, 2 tbsp.

-Cooking wine, 2 tbsp.

-Honey, 1 tsp.

-Sesame oil, 2 tbsp.

-Ginger, minced, 1 tbsp.

 

Other ingredients :

-Tenderstem broccoli, cut into length and cook in a boiling water for 2 minutes.

-Spring onions and fresh chilli to garnish, chopped.

-Flour slurry to thicken the sauce, 50ml. (Mix equal parts of plain flour and cold water.)

 

Cooking method :

-Heat the vegetable oil in a non-stick pan over medium heat.

-Add marinated mushrooms in (Save 1/3 marinade sauce mixture for later use), gently stir until softened.

-Add tenderstem broccoli.

-Pour the remaining marinade sauce mixture and let it grill for another 1 minute, slowly add flour slurry and turn to low heat.

-When the sauce gets thicken, turn off the heat and sprinkle with spring onions and chilli.

 

雖然會用照燒醬料理各種肉類或海鮮食材，但老實說拿來煮一鍋杏鮑菇倒是第一次！但因為照燒醬的調料之一味霖不一定是素的，所以這道菜似乎不能完全歸類成素食，但偶爾想要無肉料理的話，用照燒醬來應用真的很不錯。

Spicy Garlic Butter Prawn Spaghtti

I know spaghetti is Italian’s thing but do you know it also goes well with soy sauce ? Have seen this dish from @marionskitchen at Youtube, I knew it would be delicious and I absolutely love it when I tried out. Inspired and adapted from Marion’s original recipe, here is how I made it :

 

Ingredients:

-Spaghetti.

-Prawns.

-Octopus. (I used thinly sliced octopus.)

-Garlic cloves, sliced and chopped.

-Unsalted butter, 50g.

-Chilli flakes, 1 tsp.

-Soy sauce, 3 tbsp.

-Oyster sauce, 1 tbsp.

-Spring onions, chopped.

 

To make garlic oil:

-Cook the sliced garlic in a saucepan with oil over medium heat.

-Once the garlic is starting to turn golden at the edges, transfer to another heat-proof bowl and set aside.

 

How to make:

-Cook the spaghetti. (Follow the cooking instruction on the packaging)

-While the pasta is cooking, pour oil into a frying pan over medium heat.

-Add chopped garlic and cook for 3 minutes until soften, then add prawns and octopus.

-Add soy sauce and oyster sauce, stir well.

-When the pasta is al dente, move the pasta straight into the pan. (Also spoon some pasta water so it won’t get too dry.)

-Add butter and chilli flakes, mix well until the sauce has been absorbed by the spaghetti.

-Top with a drizzle of garlic oil, sprinkle with spring onions and more chilli flakes.

 

大家有常追的Youtube煮菜頻道嗎？我最近會看Marion’s Kitchen，她有些結合中西料理的家常菜色真的滿適合我這種旅居海外卻還是擁有亞洲胃的人，這道加了醬油跟蠔油的奶油義大利麵可能在義大利人眼中覺得超不正宗，不過就像日本人會把義大利麵「改造」成和風口味，用中式醬料調理義大利麵最後再撒上青蔥其實也是很對味！然後這次使用的章魚片是在Waitrose買的Octopus Carpaccio(用油、檸檬汁、酒醋醃製的一種義大利小菜)，單吃我覺得口感有點像台式豬耳朵，加在義大利麵一起拌炒也很好吃。