Barley Brown Rice (薏米糙米饭)

I guess I never satisfied with brown rice alone.  I have read that barley is good for us.  It is a very good source of fiber, selenium, niacin, phosphorus, magnesium, copper and manganese. The health benefits include aids regulatory, lower cholesterol, intestinal protection (the insoluble fibers feed friendly bacteria and this friendly bacteria prevent the disease causing bacteria to stay in the intestinal tract), prevent gallstones in women, lower risk of type 2 diabetes, and etc.

In Malaysia, we have barley drink.  In Korea, they have toasted barley tea (I wanted to try this, but always forgot to look for toasted barley while in the Asian/Korean market).  They have barley and beans rice in Korea too.  So, I tried to incorporate some barley into my brown rice so that I can eat it more often.  I experienced with 1/2 cup of barley with 1 1/2 cups of brown rice and it was delicious.  I think my family couldn't tell a difference if I didn't tell them.  Slowly, I want to add more barley into my brown rice and play with the ratio some more.

Make sure you buy hulled barley and not pearl barley as pearl barley is not considered whole grain as the outer hull and bran had been stripped during processing. But if you can't find hulled barley, pearl barley is still good.

Korean Seasoned Spinach (Shigumchi Namul)

 

My version of Korean seasoned spinach.  A common banchan served with Korean meal or in restaurants.  I wanted to keep the original color yet well seasoned, no soy sauce in this.  Next time I would prepare two bunches of spinach so that I would have some leftover for vegetarian bibimbap the next day.  One bunch doesn't make a lot and if you want some leftover, make more.

I feel healthy by eating Korean vegetarian banchan, either the pickled one or seasoned one.  Does anyone knows how long I can keep this seasoned spinach in the refrigerator? 

Stir-Fried Dried Anchovies (Meddruchi Bokkeum)

I tried this soy sauce version at one Korean BBQ buffet place that we went to and was impressed.   It was different from Myulchi Bokkeum and had some green chili on it.  I loved this soy sauce version too so I wanted to recreate it at home.  I added red bell pepper and onion in mine.  You can omit the red bell pepper but don't omit the onion as it went really well with this dish.  This dish can be spicy, it depends on the green chili that you use and how hot they are.  My green chili was not hot at all so it didn't turn out spicy but sweet and savory.  I duplicated it pretty well and close to the one that I had tried.  My hubby finished the whole bowl!!  Luckily I saved some away for bibimbap the next day.  This is part of a banchan or side dish of a typical Korean meal.  Enjoy!  And as you know I welcome feedback.  :)

Korean Barbecue Meal

I have this electric grill for about 13 years.  This is by far the best home shopping network product that I had bought.  I used to sit at home and watch the home shopping network all day, I didn't know what got into me at that time but I seriously watched it all the times and knew the names of the hosts!!  Of course, I got tempted and bought some things from them and this was one of them.  But this was the best buy ever, the rest I didn't even want to talk about it. :D

I used it to grill our Malaysian satay and now I used it for my Korean BBQ too.  How convenient!  As you can see, I went all out for my banchan.  I wanted to make pa muchim (scallion salad) too but decided not because I got lazy.  :P

Banchan from top right clockwise, unless otherwise noted:  pickled radish, cucumber & carrot, seasoned spinach, seasoned mungbean sprout, spicy Korean radish, seasoned spicy chayote, spicy cucumber salad, red pepper sauce (for dipping), stir-fried soy sauce anchovies, red leaf lettuces (for wrapping).  Served with barley brown rice. 

Recipes for the new banchan and barley brown rice will be shared in my blog later.  Otherwise, look under the label Korean, you will see the recipes I have already posted.  I marinated some thinly sliced chicken breast in my special sauce for this grill.

Ching's Tutti-Frutti Cookies

Long ago back in 2006, I tried Pusiva's Tutti-Frutti cookie recipe, you can see the post here.   It was similar to Icebox cookie as it was shaped, refrigerate until firm, thinly sliced and then baked.  Her version included desiccated coconut to create a light and crispy texture.  This time around, I played with my own little version by adding slightly more flour, reduce sugar slightly (I remembered I noted it was too sweet before) and also added the sweeten coconut flakes in addition to desiccated coconut for a fun twist.  I just realized I shouldn't call it tutti-frutti as tutti-frutti means candied peels and I used none of it in this recipe.  Oops!

This cookie is light and crispy with coconut fragrant and totally irresistible.  Try it!  I gave some to my friends on X'mas, I hope they like it. 

I also want to take this opportunity to wish my readers a Happy New Year 2012, may you have a happy and healthy new year! :)

I'm submitting these cookies to  Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie. 

Easy Apple Raisin Tart (苹果葡萄干馅饼)

I was in the mood for experiment.  When I was making a pie crust for my sweet potato pie for Thanksgiving, I made an extra pie crust and freeze.  And then Granny Smith (green apple) was on sales for 3 for $1 and I couldn't pass it out so I bought 3.  But I only used 2 for this recipe.  With the ready made defroze pie crust and Granny Smith, I set to work.  It was really easy to put together (see instruction on next page) and when I was finished, it looks kind of blank.  So, I scattered some raisins on top and finally it looked presentable.

It turned out great too!  We all liked the flaky crispy crust with the sweet apple filling.  Keep any leftover in an air-tight container and toast it in a toaster oven for 5 minutes to crisp it up.