P-Garage : Stripe Muscle Concept Car

Muscle meet Concept Car..

PCC : Korean BibimBap

Today, with the Kimchi ready for serving, Porky want to go full speed with Korean dish. So he will try to make one of his favorite dish in a Korean Restaurant, the BiBimBap or simply 'mixed rice', before you eat it you must mix it thoroughly like a tornado. More details here, and this is how chef Porky will teach you how to prepare your very own BiBimBap..

Start with a round bowl of rice, preferably still warm fresh out of the rice cooker.

Slice cucumber in thin slices and sprinkle a little salt and leave it for 10-15 mins, drain to dry. Dice 2-3 cloves of garlic and mix together with cucumber and sprinkle half to one teaspoon of sesame seeds.

For meat, chicken frankfurter will do just fine. Steam to cook , toss with sesame oil and dice it.

Slice carrot into thin slices, heat up the pan with few drops of oil and toss it to perfection.

Once all the dishes are ready, start arranging it on the side of the bowl leaving the middle open for the egg. Have to do it fast, race to keep the rice warm.

Tadaaaaaaa... just like in Korean restaurant.. add the Kimchi as side dishes

Place the sunny side up egg in the middle with a sprinkle of sesame (raw or lightly tossed in hot pan). Lastly add the signature Bibimbap paste where in this dish, Porky choose GochuJang or chili pepper paste. Its the same paste used to ferment the kimchi, but with 1 tbsp of sesame oil, 1/2 tspn of minced garlic, 1 tbsp of honey/syrup, to 2 tbsp of chilli pepper paste sauteed in medium heat pan and chill before serving. It is so easy to prepare, as long as the ingredients are added in when the rice is still hot, everything will be fine ! yummy and simple..

P-Garage : Sleek Silver Racer

this is a beautiful sleek car.. all well designed..

PCC : New Stock of Kimchi

Time to make the new batch of Kimchi as Porky depleted his inventory. For this round, 2 types of Kimchi where made, old school cabbage version and a new radish/carrot and leek version. The steps are the same, so will only cover radish kimchi on next post. After 4 days of fermentation, tadaaaaaa.... it is ready ! not too sour, no Crazy Kimchi this round, quickly stuff into the fridge to slow down the fermentation process. Porky said you should eat this when watching Korean Drama, it makes the Kimchi more yummy - Benedict scratch top of head, then his butt - catch no fish.

Original Cabbage Kimchi

Radish Kimchi - new !

P-Garage "Ice Cream Van"

very cute ice cream boxy van

PCC : Kep-C (pksh:KFC)

Here in the Philippines, the Kep-C doesn't taste the same as those from home. It shouldn't be as its a franchise where every outlet shares the same recipe. A recipe so secretive that it was lock in vault says Porky. But obviously it doesn't taste the same here, very salty - as it is served with rice instead of mashed potatoes. They don't serve tomatoes/chili ketchup too, instead a melted version of mashed potatoes known as gravy, thumbs down. Porky being a genuine Porkydigans have to do something about it, so here we go.. Air Fried Kep-C for taste of home.

frozen marinated chicken from cold storage

because the Air Fryer uses no oil, so don't add any oil

favourite Philips Air Fryer - healthy frying !

heat it up for 10 mins at 180degC and add in the frozen chicken

tadaaa.. after 30 mins at 200 deg C, ready for serving

Air Fryer uses no oil, only fats from the chicken - this is the collected oil at bottom of tray - yuck

sprinkle a little thymes, and get the chilli sauce ready !

 it is so yummy until Porky does the 'Finger Toe Licking Good !'

P-Garage "Yellow Sports Car"

kind of Lotus, Lamborghini mix..

PCC : Spinach Soup

After seeing Jamie Oliver on TLC on cooking budget meal but retaining their nutrients, Porky went and get some frozen spinach, something he never try before (it doesn't make sense to buy frozen vegetables that cost more than fresh vegetables - scratch butt). The result is superb ! this is a really good soup. Recipe at the end.

frozen spinach, big onion, potato, chicken stock, garlic, butter, cream milk

medium heat for first round of cooking

after it cool down, blend and heat up with cream added in

the result ! - absolutely yummy...

Ingredients

1) 350 grams of frozen spinach

2) 1 tspn of butter

3) 1 clove of garlic

4) 1 white onion

5) chicken stock (can be liquid or cube type)

6) 1 medium size potato

7) 1 glass of cream milk

Directions

1) Slice onion, potatoes and garlic in small dice size

2) Heat up pan in medium heat and add butter

3) Light fry the onions, potatoes and garlic but not till brown

4) Add in spinach, cook for 3 mins 

5) Add chicken stock and reduced to low heat and cook for 15 mins

6) Turn off heat, cool down for 30 mins in pan (until it reach room temperature).

7) Blend everything in blender until it reach a very fine consistency (don't blend if its still hot ! - kaboom !!!)

8) Heat up pan in low heat, add cream milk and blended spinach.

9) Once it gets creamy - its ready to serve !

PCC : Mom's Hakka Steamed Bitter Gourd

With the new steamer, Cat remember one of the signature dish that his mum/dad used to make when we were young. It is Hakka dish, there are 2 kinds for steaming - bitter gourd and bean curd with stuffed mince porky. You can also deep fried the bean curd, yummy as well. But today, Porky want to try the steam bitter gourd version, healthier alternative. So behold, recipe at the bottom.

all meat nicely stuffed in cut bitter gourd

after 1.5 hrs of steaming - its done !

Recipe

1) Minced pork

2) Salted fish

3) Black pepper

4) Sesame oil

5) Bitter gourd

Direction

1) Minced pork and mix with salted fish (no bones), black pepper and sesame oil.

2) Do not add salt, because the flavor will come from the salted fish

3) Stuff meat nicely into the bitter gourd slices (about 1" for bite size).

4) Steam for 1.5 hrs or until meat is cook.

The Godfather

It's in my vein, it's in my conscience says Porky. He just couldn't help it. That is how he build his empire, from a humble little nobody pig in Machap, to somebody today ! (sort of). So on this lazy Saturday afternoon, it worth a penny or two to re-read this book again (with my finger crossed), learn some of the good teachings, but pay attention particularly to the dark ones..

I'm going to make him a Pizza he can't refuse - Porky

P-Garage "Red Hot 4x4 Range Rover"

its not a Land Rover, but kind of similar..

PCC - Double Boiled Chicken Soup

Double boil is a soup cooking technique without exposing the soup to direct heat. It can be done by steaming the soup jar in an electric steamer. Soup cooked in this method retained the original flavor of its ingredient, also taste yummy. This method is different than slow boil. According to the cooking guide, it will take 3-4 hrs but Porky give it 1 hr for a trial. The finished soup is clear not murky, and the taste of each of the ingredient are distinctive, unlike normal boiling method that mixes all into a single taste. Porky clap hands showing sign of satisfaction with the result.

carrot, corn, apple and chicken

put them in a soup jar

fire up the steamer and steam away for 1 hr

after an hour, the magic soup is done

tadaaa... clear soup but strong taste of the ingredients

P-Garage 'Black Sports Coupe'

cat personal favorite, sleek black beauty..

Magic Soup Jar

Finally after searching from one to another store, Porky found it ! the mysterious Chinese Soup Jar he called it. It will be use for double boiling method of cooking. According to Porky, this is the same same jar that was used in the palace kitchen by the chef cooking for the emperor, Benedict believe loh..

its made of ceramic, with a nose and two ears

after you take off the lid, there is another lid hidden inside..

P-Garage 'Uncle Nol Twuck'

Papoi : uncle Nol pick up twuck (pksh : truck)

A Good Cooking Guide

Found this book at the counter of Popular Book Store in Bachang when was buying materials for making Papoi Snow Speeder Project. Its cost $6, but the contents are quite informative, describe in Chinese and English. Mostly home cook dishes, a good guide to have in Porky's Kitchen Stadium.

can't wait to fire up the stove