This time she cooked Bulgogi pork and pork ribs, kimchi soup, black fungus salad, home-made kimchi and home-made pickled radish. The last two dishes were prepped a couple of weeks ago.
The pork and pork ribs were marinated with fresh pear and kiwi juice, red onions, scallions, garlic, ginger, soy suace, pepper and sugar. The marinate is basically a smoothie of fruits and roots. Everyone was super happy and satisfied with the dinner which is comparable to those from authentic expensive Korean restaurants!
Pan-grilled Bulgogi. It’s super delish ~ tender smokey meat that’s very well marinated and flavorful. This dish just pushes all the right buttons!
Black fungus salad ~ seasoned with Lee Kum Kee rice vinegar, sugar, chopped garlic, chilis, scallions, sesame seed oil and soy sauce.
Life just got a little sweeter and easier when there’s a very earnest junior chef who loves eating and trying out new recipes ?. We have about 6 more weeks to be her happy guinea pigs before school resumes in mid 2021.
I’m a 50+ mum of three grown daughters, now back in my beautiful hometown of Ipoh and slowly rebuilding a quieter, gentler life. After years between Ipoh and KL, I’ve returned to my roots to spend time with my parents in their 80s, my soul-healing cat, and the simple things that matter most. I blog and vlog about family life, home cooking, Ipoh food finds, and everyday moments that make this season of life meaningful.
I do product reviews and accept sponsored posts on my blogs.
I hope you'll enjoy reading my blog as much as I enjoy sharing my day-to-day adventures and mostly boring ranting :P
Thanks for being here. 💛
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