The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Restaurant and food cart serve up food ‘Gangnam Style’ Posted: 30 Nov 2012 06:36 PM PST  The viral video hit 'Gangnam Style' by South Korean singer Psy has inspired the rebranding of a restaurant and food cart in the US. — AFP-Relaxnews pic Spotted by celebrity gossip site TMZ.com, the Korean restaurant in Los Angeles rebranded itself from Soju Town to Gangnam Style last month, in homage to the viral video of the year by K-Pop singer Psy. Psy's video has gone down in history as the most viewed YouTube video ever, having registered nearly 814 million views in four months. Meanwhile, according to TMZ, the pop star has reportedly said he won't pursue legal action for copyright infringement, because, "as far as he's concerned, imitation is the sincerest form of flattery." The LA eatery isn't the only business to try and capitalise on the K-Pop phenomenon. In New York, website Midtownlunch.com spotted a Korean food cart that peddles bulgogi and barbecue chicken and pork platters, served, according to its menu board, 'Gangnam Style.' — AFP-Relaxnews |
| Posted: 30 Nov 2012 05:02 PM PST  Ying Yong hor fun My secret to the perfect egg sauce is to do the corn flour mixture first and wait till the sauce thickens, only then adding in the eggs right before serving. It is essential to mix the corn starch in some water before adding it into the sauce to allow them to incorporate with the sauce easily, besides preventing the formation of unsightly lumps. The egg also acts as a thickening agent besides aiding in enriching the flavourful sauce. Adding the eggs right before serving is extremely important. Eggs coagulate easily, and so introducing them to the sauce at the very last moment prevents them from turning into scrambled eggs. Instead, they will increase the viscosity of the sauce and give it a velvety texture, besides imparting their wonderful flavours to the sauce, of course. One thing you should remember though - do not overcook the sauce, and this is for two reasons. Firstly, the efficiency of corn starch as a thickener tends to decrease if it is overcooked, and we certainly don't want that. The second reason is that as mentioned earlier, eggs coagulate easily at high temperature. This will result in the eggs being cooked instead of being in the required liquid state. A piping hot serving of this dish is guaranteed to bring you warm, fuzzy feelings that usually accompany comfort food. It does not take a long time to prepare too, which definitely is an added bonus. After all, the faster you're done cooking them, the sooner you can proceed to devouring the hor fun and the incredible egg sauce! Ying Yong Hor Fun Prep time: 10 minutes Cooking time: < 15 minutes Serves: 3-4 1 packet store-bought fresh rice noodles, room temperature 6 tiger prawns, shells removed and deveined 200g chicken breast, sliced to a thickness of 0.5cm 2 chicken eggs, beaten lightly handful of choy sum vegetables, washed 1 inch ginger, skin removed and sliced thinly 4 cloves garlic, skin removed and finely chopped 1 teaspoon light soy sauce 1/2 teaspoon sugar 1 tablespoon corn flour 2 tablespoon vegetable oil 2 cups home-made chicken stock salt and pepper for taste 1. Heat wok over high heat. Add fresh rice noodles and coat with light soy sauce until evenly coated. Remove from wok and set aside 2. Using the same wok, add vegetable oil, ginger and garlic and stir fry over high heat until fragrant 3. Add tiger prawns and chicken. Fry over high heat until ingredients are cooked 4. Add chicken stock, salt and sugar and let ingredients simmer over low heat for 5 minutes 5. Remove about 1/4 cup of chicken stock from the wok. Mix together with corn flour until corn flour dissolves. 6. Add dissolved corn flour in chicken stock back to the wok and simmer for further 5 minutes, until sauce thickens. 7. Add choy sum vegetables and a dash of pepper, adjust according to taste. 8. Turn off heat and then add beaten eggs to the wok. Gently mix eggs with the rest of the ingredients. Sauce should be a runny texture. 9. Divide fried rice noodles into 4 separate plates. 10. Dish egg sauce over fried noodles, just before serving. Sauce should cover noodles. For more recipes, go to www.chopstickdiner.com |
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