Interesting the one by two kitchen dishes pictures to keep you entertained!

Hello again everybody!


I decided to be more active for the one by two kitchen blog in 2011, and here comes the second post of the year!


This one is not a recipe post, though. This is an overview of what I have been creating and cooking in the past week. During the past week I have somehow found myself being filled with constant rush of creativity (especially in creating new recipes and getting inspired!) At night time I often think about new recipe dishes. I guess this must be because of my current obsession of staying slim with less carbs; this seems to intrigue the creativity side of me to find new dishes that are appealing and carb-less.. Anyway since not everyone here knows me personally on Facebook (I use Google Analytics to analyse my blog's popularity and such and found that the people who read my blogs actually come from everywhere), I decide to post this picture+blog collections!


So if you're a fan of carbohydrates, please put up with me! Next week I shall be introducing healthy carbs back to the blog!


First and foremost - seafood. Have I mentioned how big of a fan I am of seafood and especially of prawns?

King prawn medley with tomato and spring onion; served with miso soup! 

I've always loved king prawns, and this is the first time that I got king prawns with tails while in the UK (M&S Food store). The taste of this dish reminds me of the Mediterranean sea and of the beaches in Bali. Yum!

Onto the second one then! This is chicken breast filled with cheese slices wrapped with Parma ham (better known as Prosciutto!) and served with asparagus (one of my favourite vegetables of all time).

Chicken breast and asparagus, each wrapped in Prosciutto and served with tomato. Chicken breast is filled with cheese slices.

Notice the singularity. Tomato. That's because my personal view on this dish is that since the prosciutto would make the chicken and asparagus rather salty, the tomato should add a bit of tanginess to the dish and thus lessen the saltiness. I might be wrong, Gordon Ramsay might laugh at my idea if he must, but I can only say good things about this recipe. It makes me want more, although I'm still working on how to minimize the saltiness. The reason I did not choose bacon and use Prosciutto is because of the high fat content of bacon! I'm going to experiment more about this dish, perhaps using mozzarella and other type of hams!

Seafood, tick. Chicken, tick. I'm also a big fan of extra lean meat. Although I'd be honest, I don't eat red meat or pork that much. However I got hold of extra lean pork in Sainsbury's and, at one night, this inspiration comes. I'm still very proud of this dish that I found, I simply love the taste. What else can I ask?

the one by two kitchen take on Buta no Misoyaki with lettuce and egg!

Basically they're made up of two extra lean porks, egg, lettuces, Japanese soy sauce, and miso paste. I'll post the recipe of this (I think I've made it to close-to-perfection by my standard). The picture above is when I'm cooking the dish (it looks beautiful!) Here's another picture (after balancing the lights).

And below is the picture of when it is served:

That's Buta no Misoyaki ala the one by two kitchen for you!


Second to last is another take of pan-seared tuna steak, this time served with Mascarpone sauce. Alright I did not make the Mascarpone sauce, ok? Gordon Ramsay made this sauce and sold it for Comic Relief and I happened to pass by this product in Sainsbury's! Still - what a nice dinner for me!

And below is the close-up look of my Pan-seared Tuna with Mascarpone sauce (and asparagus!)

Right - and I'm finishing off with a vegetarian (not vegan) dish! It's Quorn chicken with mushroom , pan-fried with lighter than light Flora butter!


PS: Super amazing way to start off your day!

ALRIGHT - that's about it for now! I'm going to post more recipes as soon as my brain starts working (I'm gonna be brutally honest - I am going crazy with my university's research project going now, I mistook socks for my clothes, misread stuffs and just went brain-crazy the whole day today).


Leave me some messages and comments. Or subscribe to this blog!


I shall want you to read more interesting posts later!


LOVE. the one by two kitchen.

Korean Tapoki (Tteokbokki), the one by two kitchen way

the one by two kitchen Tapoki dish

I lurveeeeeeeeee Tapoki!

My first addiction to Tapoki was while I was still studying in China. A High School friend of mine who was studying in Hangzhou at that time, Evelyn, introduced me to this spicy and flavourful Korean street food dish, and since then - I became an avid Tapoki lover. Whenever I went to Korean restaurants in China (and there are plenty of them!), Tapoki would always be on my order list! A little while ago before I left China, some of my Korean friends told me that Tapoki actually belonged to Korean street food. I was amazed because I thought the taste was so good it should be a main menu instead of snacks or merely street food! Bless the Koreans for having created this wonderful recipe!

I tried some Tapoki dishes in Indonesia and was very disappointed. They seemed to add so many carrots and to me personally the mixture was just total havoc. Of course everybody is entitled to their own opinion.. And here goes my way of creating the Tapoki dish (if you are from Korea and consider this to be not authentic, let me know the real homemade way of making it!)

I don't really fancy putting carrots on them, because carrots are kind of sweet and it submerges the real spicy taste of the Gochujang sauce. I just think they don't go along! However I do love putting lettuces (round lettuces are the best, although iceberg lettuces will do) - they just mix along well with the taste.

I've heard recipes that use oil to help the rice cakes to not stick out with each other - I personally haven't tried the recipe - but will do and will post it once I tried it!

This recipe will serve around 2 plates for hungry people like me.

Ingredients:

1. Gochujang sauce - Korean Hot Sauce
2. Long rice cake - one pack
3. Cabbage (preferably round cabbage)
4. Fishball - 6 medium-sized fishballs (from Asian supermarkets: preferably Teochew fishball or if there is any - Korean fishball)
5. Seafood stick (kane stick) - 6 sticks
6. Garlic - crushed and evenly chopped - 1 tablespoon

Gochujang red hot sauce

How to prepare:

1. The long rice cake usually comes up very long, if they do - cut them to two.
2. Slice thin the fishballs
3. Slice the seafood sticks in two
4. Bring a pot of water to boil - put the long rice cake in and simmer until the rice cakes texture becomes soft. Careful not to over simmer them as the flour on the rice cake will start to melt away and the rice cakes become too sticky!
5. Use a strainer/sieve to drain the rice cakes and quickly rinse them with cold water to prevent them from sticking up. Set aside.
6. Put one tablespoon of oil on a pan, heat the pan and put the chopped garlic in
7. Stir the garlic and put the fishball and lettuce in
8. Scoop three tablespoons of Gochujang sauce in (or adjust them according to your resistance level to spiciness)
9. Pour a quarter cup of water and stir the sauce
10. Put the rice cake in, stir until all rice cakes are coated evenly
11. Put the seafood sticks in, stir.
12. Serve!

LOVE. the one by two kitchen.


(edited: basically, I do not know the latinised version of 떡볶이 so apologies for the spelling error if any!)

First Posting - no recipes yet!

Phew! First posting!

First posting is always historical, just like any other first things in the world.

So to mark the blog's first posting, here are the two things of firsts that happen during the this historical time of the blog:

1. My best friend and her friend travelled to mainland Europe for the very first time in their lives - all by themselves because my visa is not yet out! I was just sending them downstairs. Both girls looked well-scared and anxious!
2. I went to Cadbury World for the very first time yesterday (yesterday was 5 hours ago)

OK - for those of you who went WTH after reading the above posts thinking about how this blog should be a recipe blog, keep calm! This first, historical post will only outline the general things about this blog.

This blog would be my blog, in a sense that as well as a recipe collection blog, this blog will also be dynamically synced to my life. My vision to this would be that this blog will progress - and just like the other things in my life - I want this blog to progress and I want it to go far along. Cooking is a passion of mine!

May I also state that the recipes used in this blog are combinations between other people's tried-and-tested recipes, family recipes, my own compulsive recipes out of hunger, recipes resulting from my daydreaming of food in lectures, and just about from a lot of places.

OK, so to be honest after writing the paragraphs I don't feel anything particularly historical - yet. Just a simple, lovely, 5 AM in the morning historical start.

LOVE. *smashes virtual champagne*