Public Park in Hartamas & Mont Kiara~ Sri Hartamas Park

Introduce this park to bestie when we went to Jie Mee Kopitiam for breakfast last week since it was her first time explore this part of Sri Hartamas. She is happy to found out the park has a roller rink as her little girl recently into roller skating. A week later, we are here again, on a cloudy yet not so hot but with little sun morning. Normally I would walk around the park and workout a little with those fitness equipment. But today I just want to rest at the gazebo (hide from the sun) and watch bestie accompanying her girl skating around (under the sun lol). These nice public park has a modern kid's playground with high and low slides and climbing features, 4 seaters spring rides & 4 swings next to it; a basketball court, tennis court, reflexology path, build in fitness equipment(s) along the hilly walking path, gazebo and benches under the tree for rest. The only one public park in Hartamas and Mont Kiara area.    

Stir fried webfoot octopus + pork belly~ Jjukkumi Samgyeopsal 쭈꾸미삼겹살볶음

Saw these frozen Jjukkumi (webfoot octopus) selling in NH mart. Since I just bought gochugaru last week to cook Saengseon Jjim (I rarely cook Korean food nowadays, was thinking of cook more korean food with the gochugaru to finish it); also thought of the Pan grilled Jjukkumi from Busanzip, Desa Sri Hartamas which I initially keen to try but later when I find out that they are pork free (meaning to say they don't serve Jjuk-sam) so plan is halt. So, I decided to buy the Jjukumi together with pork belly, spring onions and perilla leaves from NH Mart and cook Jjuksam (Jjukkumi Samgyeopsal) at home.

Ingredients (2 servings)

400gram Jjukkumi 400gm

200gram Pork belly - 200gm

Half Carrot (cut into half month shape)

Half Yellow onion (thinly slice)

6 stalks of Spring onion (cut into finger length)

6 gloves of Garlic (to mince)

Lettuce & perilla leave for the wrap

To make seasoning sauce:

2 tablespoon Gochujang 

3 tablespoon Gochugaru 

4 tablespoon Soy sauce  

1 tablespoon minced garlic 

1 tablespoon Sugar  

1 tablespoon corn syrup (I use honey) 

1 tablespoon of rice wine 

How to Cook:

Step 1

Clean the jjukkumi - cut and open the head of jjukkumi to remove the intestines and squeeze out the beak from the bottom (middle of all legs). The jjukkumi I got from the mart is already clean up so I just need to thaw it and clean them well with flour.

Step 2

Blanch the octopus - when the water start boiling, blanch the octopus for 30 seconds by adding 1-2 tablespoon of cooking wine to the boiling water. Remove it after 30 seconds and rinse with cold water and set aside. Do not overcook it as the octopus meat will turn hard.

Step 3

Prepare the vegetables and pork belly - thinly slice the yellow onions and carrots (half moon shape); cut the spring onions to finger length; chop one stalk of spring onion and one red chili pepper for garnish; minced 4 gloves of garlic for making seasoning sauce use; and cut the pork belly to desire size .**I cut the pork belly to 4cm width (which is about the width of 2 and half fingers when combine together) as I like bigger cuts.**

Step 4

Make seasoning sauce - Gochujang 2 tablespoon, Gochugaru 3 tablespoon, Soy sauce 4 tablespoon, Minced garlic 1 tablespoon (I use more here), Sugar 1 tablespoon, Corn syrup 1 tablespoon (I use honey), Rice wine 1 tablespoon, mix well. 

Step 5

Start cooking by grilled the pork belly on medium fire on pan until both side is cook. It takes about 1 minute for 1 side. No oil needed as the pork belly will release oil from it's fat during the grilling process.

Step 6

When the pork belly is done, add in the yellow onions, carrots and spring onions and stir fry for 1-2 minute until it is soften.

Step 7
Add in half of the seasoning sauce and continue stir fry for 1 minutes until the pork belly and veggies well coated with the seasoning sauce.

Step 8
Add in the parboil jjukkumi and the remaining half of the seasoning sauce, stir fry for another 1 minute until all mix well.

Step 9
Add in the chopped chili peppers and green onions and stir fry for a few seconds then you may off the fire.

Step 10
After off the fire and add in a tablespoon of sesame oil, mix well and it is ready for serve in plate.

I like to have it with wrap as usual, so lettuce and perilla leaves is a must have for me for this dish. The recipe is meant for 2 servings, if eat it with wrap it is just nice for 2 pax. Remember to keep some leftover to make bokkumbap (fried rice) with add in some sesame oil and shredded Korean seaweed at the end of the cooking! 

Spicy Braised Fish with Radish~ Saengseon Jorim 생선조림

Bought a Siakap (Barramundi) but don't feel like cook it in the same old way (Cantonese steamed), so I cook it in Korean way this time~ Saengseon Jorim. To cook this dish, I bought a pack of Gochugaru as I don't have it at home. I have not cook Korean dish for a long time, most of the basic Korean condiments at home is not restock after use up. Looks like I need to cook more Korean dish after this (because of the Gochugaru lol). Normally Korean use mackerel or hairtail for Saengseon Jorim however any fish can be use especially white fish. I am keeping a record of my cooking this time since it is my first time making it. 

Ingredients:

1 whole Fish (cut into 2 pieces) 

Half Radish (cut into moon shape - thickness 1.5cm)

Half Yellow onion (thinly slice)

1-2 stalk Spring onion or Leek (cut into finger length)

1-2 Chili Pepper (thinly slice)

2 cups of anchovy broth (can use rice water or plain water)

For the Braising sauce:

1 tablespoon Gochujang

2 tablespoon Gochugaru

3 tablespoon Soy Sauce

1 tablespoon Sugar

1 tablespoon Minced Garlic

2 tablespoon Rice wine

1 teaspoon dwenjang (optional) 

How to Cook:

Step 1

Place the cut radish as a base layer, follow by the fish pieces on top of radish. Spread half of the braised sauce all over the fish meat, then add in the chopped leek and onion slices.

Step 2

Pour in 2 cups of anchovy broth, it should be enough to cover the radish and at least half of the fish. Bring it to boil. 

Step 3

Once it is boil, use a spoon to scope the boiling broth and pour it on the seasoning sauce so it can blend in with the broth.

Step 4

Turn the fire to low, let it simmer with lid for 15 mins. 

Step 5

15 minutes later the broth should reduce and thickened. Spread the remaining braising sauce on the fish meat and let it continue to simmer for another 5 minutes without lid this time.

Step 6

While simmer, pull out one the radish cut from the base, it should be able to poke thru by the chopstick. Use a spoon to scoop some of the broth to dilute the remaining sauce until the broth become thick and it is done~

Step 7

Garnish with red chili pepper and chopped leaks, it is ready to serve. Braised fish goes well with rice~ and it's one of the "rice thief" dish that I like! It is easy to make than I expect, now I can make it whenever I feel like craving it.