Thursday, October 31, 2013
Wednesday, October 2, 2013
Pan Fried Korean Steak
Ingredients
• 2 rib eye steaks (about 1 inch thick)
• 3 tablespoon soy sauce
• 1 piece onion, cut into pieces
• 2 tablespoon brown sugar
• 1 1/2 tablespoon olive/vegetable/palm oil
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon black pepper
Instructions
1. Trim excess fat from steaks.
2. Marinate steaks with spices for at least 2 hours.
3. Add 1 tablespoon of cooking oil in Fry Pan and
heat up for 30 seconds
over medium high heat.
4. Add the marinated steaks and pan fry for about 5 minutes
per side (adjust the
cooking time based on thickness of steak).
5. Cut into thin strips and serve. You can put this dish
over rice or use it to make
lettuce wraps.
Ummmhh...yummy!
Just a little special care for Non-Stick “Kuali”
The
following are ways you can make this useful cookware serve you better and
longer.
· Before using a pot or pan for the first time after buying it, rub the inner surface with a small amount of cooking oil. This oil may be vegetable oil, groundnut oil or olive oil. Wash the pot or pan with dish washing detergent, rinse and dry. This will remove any residue remaining from the manufacturing process and strengthen the marble surface.
· Do not heat a pot or pan when it is empty. Always ensure you have oil or water in the pan before setting it on the stove.
· Always use the correct burner size for the pot. If the burner is bigger than the pot, this means too much heat for the pot or pan and causes the cookware to have more exterior stains.
· If the flames are going up the sides of the pot or pan (in the case of gas burners) or if you can see the red coils from the base of the pot (in the case of infrared cooker), then there is a pot size and burner size mismatch.
· If you continue cooking this way, the handles of your pots and pans will loosen or fall off quicker than when you are matching the pot and burner size.
· One of the best ways to remove burnt food from a pot or pan is to pour enough water to cover the burn, add some dish washing liquid and bring to the boil. Allow to soak till the water has cooled down. The burnt food can then be easily washed off from the cookware.
· It is never advisable to remove burnt food from the inside of a pot or pan by scraping with metal sponge.
· Always wash the inside of your pots and pans with a soft sponge.
· Do not put pots and pans in the oven.
· Do not stir fry anything (e.g. salt, beans, nuts, spices, etc.) without liquid (water/oil/butter) and over high heat.
· Avoid sudden change of temperature (e. g. immerse in cold water while hot).
· Avoid using metal utensils. Use wooden utensils whenever possible to reduce wear and tear of the cookware’s inner surface.
· After each use, turn off the heat and wipe off the inner surface with damp towel before cooking the next dish or wash, rinse and dry completely before keeping it.
· Do not keep food in cookware over long hours/overnight.
· Do not stack cookware on top of each other.
· Before using a pot or pan for the first time after buying it, rub the inner surface with a small amount of cooking oil. This oil may be vegetable oil, groundnut oil or olive oil. Wash the pot or pan with dish washing detergent, rinse and dry. This will remove any residue remaining from the manufacturing process and strengthen the marble surface.
· Do not heat a pot or pan when it is empty. Always ensure you have oil or water in the pan before setting it on the stove.
· Always use the correct burner size for the pot. If the burner is bigger than the pot, this means too much heat for the pot or pan and causes the cookware to have more exterior stains.
· If the flames are going up the sides of the pot or pan (in the case of gas burners) or if you can see the red coils from the base of the pot (in the case of infrared cooker), then there is a pot size and burner size mismatch.
· If you continue cooking this way, the handles of your pots and pans will loosen or fall off quicker than when you are matching the pot and burner size.
· One of the best ways to remove burnt food from a pot or pan is to pour enough water to cover the burn, add some dish washing liquid and bring to the boil. Allow to soak till the water has cooled down. The burnt food can then be easily washed off from the cookware.
· It is never advisable to remove burnt food from the inside of a pot or pan by scraping with metal sponge.
· Always wash the inside of your pots and pans with a soft sponge.
· Do not put pots and pans in the oven.
· Do not stir fry anything (e.g. salt, beans, nuts, spices, etc.) without liquid (water/oil/butter) and over high heat.
· Avoid sudden change of temperature (e. g. immerse in cold water while hot).
· Avoid using metal utensils. Use wooden utensils whenever possible to reduce wear and tear of the cookware’s inner surface.
· After each use, turn off the heat and wipe off the inner surface with damp towel before cooking the next dish or wash, rinse and dry completely before keeping it.
· Do not keep food in cookware over long hours/overnight.
· Do not stack cookware on top of each other.
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