Friday, 22 May 2020

Gyeran-jjim (계란찜) KOREAN STEAMED EGGS


Gyeran-jjim (계란찜) or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal gyeran-jjim is light and fluffy. There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper. Before served, it is topped with chopped scallions or crown daisy greens, gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted sesame seeds.

Monday, 4 May 2020

HOW TO MAKE CHICKEN BIRYANI MARINADE


Marinades are made to up the flavour of whichever meats they are rubbed on.

5 WAYS TO GET SOFT LAYERED CHAPATI - COIL METHOD


I love tips and tricks to getting soft chapatis, so far I have several ways I have learnt to fold chapati so that you get the softest chapati full of layers. I have already done 2 ways that I have already shared on my Youtbe channel. This method is very easy and the more practise you do it, the better you will become.

Sunday, 3 May 2020

CHICKEN STUFFED RICE BALLS


This is a very interesting recipe that we made at one of our Cookpad class, last year. One of the chefs who normally teaches the class introduced us to it and I loved it! Watch out for the video recipe coming out soon. The best part of this recipe is that it is healthy since it uses no oil, the meal is steamed and so easy to make. I love both rice and chicken, so this fulfils both my love for the 2. It is such a unique way to have your chicken and rice without any hustle! 
© Nairobi Kitchen
Maira Gall