One of my favorite foods is bibimbap. Bibimbap is a Korean dish. Bibim (비빔) means mix and bap (밥) means rice. I can't remember when I first ate it, but after that first time I always craved it. I've always wanted to try making it myself, but then all the veggies that are required scared me away from trying out the recipe. I wanted to buy every single ingredient required before I attempted making this. Because of this, it took me a few months before I actually tried making it myself. However, I ended up making it with only a few veggies. The veggies I used were bean sprouts, carrots, and spinach. I didn't have any zucchinis, mushrooms, gosari, garlic, or sesame seeds. I was worried it wouldn't turn out well because I was lacking so many ingredients, but I was pleasantly surprised. Also, I used some ground pork that I had left in the freezer for a year. It was still good! Hahaha.
I followed Maangchi's recipe for bibimbap and used Korean Bapsang for the red pepper paste sauce.
College Student's Version of Bibimbap
Slightly adapted from Maangchi's recipe.
Friday, February 21, 2014
Saturday, February 15, 2014
I made these fruit tarts around a month ago and when I finally wanted to blog about them, I almost forgot which recipe I used! Luckily, I found it after a few minutes of searching. The day I made them, I hung out with my friend J. We first made a simple banana bread and then we made these fruit tarts. Actually, I made these fruit tarts for my mom's birthday. I followed the recipe to a tee, other than the part where I omitted the currant jelly, which I didn't have, and I added a thin layer of nutella on the bottom of the tart crusts. I would say these tarts turned out pretty well. Although they were not comparable to Porto's, I'm pretty happy with them.
Mini Fruit Tarts
Mini Fruit Tarts