#MiiksyCooks Sambal Sausage 

Trust me, it’s not weird! My mama made some a few months back and I wanted to try it on my own. My attempt was almost successful except the fact that it was a little dry so mama added a little bit more oil and re-fried it. #sayabudakbarubelajar

Sausages – I also used crab stick and fish balls – no specific amount used1 Onion – sliced
1 tbsp bawang kisar / blended onion and garlic
3-4 tbsp lada kisar / blended chili
1 tsp salt
1 tbsp serbuk kunyit / tumeric powder
Vegetable Oil – probably around 3-4 tbsp depending on the amount of processed food you are using

  1. Heat pan with some oil. Add onion and cook until translucent
  2. Add in bawang kisar, lada kisar, salt and tumeric powder and cook until you can smell the aroma (or until pecah minyak)
  3. Add in the yummy processed food and stir until it is fully covered

To try in the future: reduce the amount of lada kisar to 3 tbsp, add in a tbsp of Maggi Chili Sauce, a tbsp of Singapore Chili Sauce (the one with white cap) and a tbsp of tomato sauce


#MiiksyCooks Kimchi Fried Rice 김치 볶음밥

Except the fact that I do not have any Gochujang (Hot Pepper Paste), the fried rice still turned up well and edible (lol!) Mine made about two servings. I had a serving during dinner and the other serving I packed and stored it in the fridge and had it for lunch the next day.

2 tbsp oil
1 Onion, sliced
1 cup Kimchi
3 tbsp Kimchi juice
2 to 2 1/2 cup white rice
1 tbsp Anchovy Powder
1 tsp salt
1 tbsp Gochujang / Hot Pepper Paste (I skipped this as I didn’t have any handy)
Protein of your choice – you may use half can tuna (remove the water ye!) or as for me, I used some sausages and crabstick

  1. Heat up your pan / pot with a little bit of vegetable oil.
  2. Add in the onion and sautee until onion is translucent.
  3. Add in your protein and cook
  4. Add in kimchi and fry until it is soft – for about a minute
  5. Add in rice and kimchi juice. Stir well
  6. Add in anchovy powder and salt and stir
  7. If you are adding gochujang, you may add it on this step

#MiiksyCooks Popcorn Chicken

So I cooked some popcorn chicken yesterday for a customer’s order. Same as the previous post, I cannot reveal my hot sauce recipe but I can show you how easy it is to make a simple popcorn chicken. 

I started with about 700g of boneless chicken breast. I removed the skin and fats, and then diced them. I coat each pieces of the diced chicken with eggs. Here, I used 2 eggs – whisked well. Similar as the wings, I used Nona’s Kentucky Hot and Spicy Flour to coat them and let it sit for 5 minutes. 

Heat up your frying pan or pot, whichever you use for deep frying with some cooking oil. Fry until they are golden brown and crispy. Remove from heat and let it cool a little bit before combining it with your sauce. 

These are the ones I packed for my customer – with four different sauces:

#MiiksyCooks Hot Wings

So I’ve spent this month experimenting with my sauce and made the best (self proclaimed btw haha!) hot sauce I’ve ever made. Sadly I can’t reveal the recipe here as I use the same recipe for my food business. But the Internet is full of amazing recipes so you can easily get some easy hot sauce recipe out there! 🙂

On the left is the original wings, seasoned with salt and pepper, and it was still bland. I need to work on this more. On the right is my very own Hot Wings :9

I fried my wings using Nona’s Kentucky Hot and Spicy Flour (which is NOT spicy at all). I coat the wings and drummets with egg before coating it with the flour. Let it sit for about 5 minutes and fry them for about 7-10 minutes until it’s golden brown and crispy. Let it cool for a bit and coat them with the hot sauce. 

I will probably add in a teaspoon of salt and a teaspoon of pepper into my flour in the future as well as marinate the wings first before hand as I didn’t do so! 

For marinate, I’d scrub in salt and pepper and a heap of minced garlic and ginger for an hour or so. I will try this out on my next batch of wings and see if this will taste much better. Any tips?

#MiiksyCooks: Kimchi Sundubu Jjigae (김치 순두부 찌개) and Pajeon (파전)

It has been three years since I went on a cookventure. I do cook occasionally but girls, no photo = no proof lol

So! I’ve decided to re-start my cookventure and include some recipe for you to try. I also made some mistakes which I have taken note of (such as the fact that I added in way too much water and I didn’t stir fry my kimchi). After a little tweaking, it tasted much better.

First, we will start with Kimchi Sundubu Jjigae – sundubu (순두부) means soft tofu and jjigae (찌개) means stew. If you follow maangchi’s recipe, she prepared her stock with several ingredients which will guarantee in better taste but here’s my way:

3 cloves of garlic – sliced onion – sliced
A bunch of spring onion – chopped, around 2-3″
Vegetable Oil
2 tbs Chili Powder 고추가루 – if you don’t have any korean gochugaru, you can just use any you can find at the local store. I used Baba’s Chili Powder
1 tbs Sesame Oil
1 cup of chopped kimchi
3-4 tbsp kimchi juice
2 packs of Soft Tofu
2 boneless chicken breast – sliced thinly
2 and 1/2 cups of water
1 and 1/2 tbsp Anchovy Powder (Serbuk Ikan Bilis)
1 tsp Salt
1 tbsp Sugar

  1. Heat some vegetable oil in a pot. Once heated, add in garlic and onion for about a minute, or until translucent.

  2. Add in the meat and fry it until almost cooked

  3. Add in the chopped kimchi and fry it for about 2 minutes

  4. Add in water, kimchi juice and anchovy powder and let it boil for about 7-10 minutes

  5. While waiting for it to boil, on a small bowl, mix chili powder with sesame oil and sugar.

  6. Once it boils, add in soft tofu and break it using your spatula

  7. Add in the chili powder mixture and mix well

  8. Add in salt and let the stew boil.

  9. Once it boils, give it a taste. Add in more salt if necessary.

  10. Place the green onion on top and serve

Next is another attempt on Pajeon. Pa (파) means green onion. Pajeon (파전) means green onion pancake. My sister liked the one I did three years ago. And I sort of figured out why it didn’t taste as good. I didn’t add in chili flakes to make it spicy, and it lacks a little bit more salt. Also it didn’t cook as I liked it – it got too heavy to flip over so it’s best if you use minced chicken instead.
Water and Flour will have 1:1 ratio. In my case, I used 1 cup of flour to 1 cup of water – makes 3 big pajeon
A bunch of spring onions – as many as you like, chop it into 3 (around 3-4″)
1 tsp salt
1 tsp sugar
1/2 or 1 tsp chili flakes – add more if you like it to be more spicy
Vegetable Oil
Optional: chop some red chilies

  1. Mix flour and water well. Make sure there is no clumps of flour. The mixture should be thick but slightly watery.
  2. On a frying pan, heat some oil.
  3. Add in the minced or sliced chicken until it is slightly cooked
  4. Top it with green onions (add in the red chilies here if you’re adding some)
  5. Pour the batter on top – not too much but just enough to stick everything together
  6. Cook for about 3-4 minutes or until the bottom is golden brown
  7. Flip the pancake and cook until golden brown

Note – add in vegetable oil after every pancake

You may substitute the chicken into seafood – this will make it into Haemul Pajeon 해물파전 (Seafood Green Onion Pancake)

That sums up my dinner tonight! Comment below if you tried this out!

Till then