Caramel Capuccino @ Tous Les Jours

The coffee was milky with mild body & nice caramel aroma

Rate : *****
Price : IDR30K


Tous Les Jours
Mall Kelapa Gading,
Jakarta,
Indonesia

Ph. 452 9539
www.facebook.com/touslesjoursindonesia

School Food Indonesia

Spicy Anchovy Mari

The korean sushi was made of achovy, cucumber & grinded hot chilli pepper with sweet hint & mild spicy. I wished the anchovy was crispy...

Rate : *****
Price : IDR45K

Original Topokki

Regrettably the tteok was not well cooked while the sauce mild spicy.

Rate : *****
Price : IDR55K

Chicken Curry Ramyon

The curry flavor was typical of Japanese curry ... thick & aromatic. Like the sensation of fried garlic as topping, which enrich the curry flavor. Served with crunchy fried chicken.

Rate : *****
Price : IDR60K


School Food Indonesia
Mall Central Park 3 fl. Unit 202-203,
Jl. Letjen. S. Parman,
Jakarta,
Indonesia 

Ph. 292 00316-17
www.facebook.com/pages/School-Food-Bloomingmari-Indonesia/473366112731335

Woori Jung Korean Dining

Visiting Korean restaurant is very exciting as table is always filled with lots of appetizers.

Daigi Galbi

Tender barbeque pork chops with sweet hint.

Rate : *****
Price : IDR100K

Don Gas

Nice crunchy fried breaded pork cutlet, served with pungent appetizing tonkatsu sauce.

Rate : *****
Price : IDR60K

Boo Dae Jjigae Jungol

This stew was appetizing as it's sour & a bit spicy. Dominated by napa cabbage, other ingredients are sliced spams, sausages, pork, green onions, tteok, tofu, mushrooms etc.

Rate : *****
Price : IDR150K


Woori Jung Korean Dining
Jl. Wolter Monginsidi no. 49,
Kebayoran Baru,
Jakarta 12110,
Indonesia 

Ph. 7279 6299

Homemade Dak Galbi

I craved this dish ever since saw its thumbnail for the first time. So I googling this dish & luckily found a recipe about it.

Thanks to eatyourbap who has kindly shared this recipe therefore I may cook this dish.

Rate : *****


- - - INGREDIENTS - - -
For the chicken :
2 large skinless, boneless chicken breasts & 3-4 skinless, boneless chicken thighs, sliced into bite-sized pieces
1 TB cooking wine or sake
1 tsp minced garlic
pinch of pepper

For the sauce :
2 TB gochugaru, or Korean red pepper flakes
4 TB gochujang, or Korean red pepper paste
1 tsp curry powder
1 TB garlic
2.5 TB soy sauce
1 TB sugar
1/4 tsp black pepper
2 TB cooking wine or sake
1/4 tsp ground ginger

Other ingredients :
3 scallions, chopped into 1″ pieces
1 onion, sliced into thin half moons
1/4 large cabbage, cut into small chunks
1 sweet potato or yam, sliced into thin half moons
1/2 c. water
1 TB canola or vegetable oil
1 TB sesame oil (+ more for the rice later)
sprinkling of sesame seeds
2 bowls of rice, room temperature or warm (you can also use cooked plain ramen noodles if you prefer)
optional: handful of shredded mozzarella (don’t knock it until you’ve tried it! It’s all the rage in Korea.)
optional: fried egg to put on top of rice
optional: shredded unseasoned gim, or dried laver seaweed


- - - DIRECTIONS - - -
1. Combine the cut-up chicken with its ingredients in a bowl. Set aside.
2. Prepare the sauce: combine all sauce ingredients in a bowl.
3. Add 3 TB of sauce to the chicken; stir to combine. Save the rest of the sauce for later.
4. Prep your veggies.
5. In a heated pan or electric skillet on medium, add both oils. Add the cabbage, sweet potato/yam, onion and rice cakes.
6. Top the veggie pile with the marinated chicken. Add the 1/2 cup water to the pan so as not to get dry.
7. When water starts to boil, add the rest of the sauce to the pan, saving 1 spoonful for the rice later.* Stir, stir, stir. You might want to lower the heat a bit at this point to low. Don’t worry if you see some parts sticking — that’s a good sign! :D
8. When the chicken is almost done, add the scallions and sesame seeds. Start eating!

9. The fun rice (or noodle) part: when there’s just a handful of chicken and veggies left, turn the heat back to medium, adding a bit more oil if necessary. Add 2 bowlfuls of rice , the gim, some more sesame oil and the final bit of sauce. Mix around with a wooden spoon or rice paddle, creating a single layer in the pan. I chose to fry an egg on the side and put it on top of the rice on one half; on the other half, I added some shredded mozzarella cheese to melt into the rice. (in this case, cover the pan to let it steam/melt). Turn off the heat and let the crust on the bottom form. Enjoy the rice with spoons (much easier than chopsticks)!