Korean spicy anchovies (myulchi bokkeum)

Was excited to give this recipe by Ju a go since it looked pretty easy and tasty! :)

While this side dish (banchan) does taste nice, personally still prefer our Malaysian crispy spicy assam pedas ikan billis - there is just no substitute.

Ingredients
1 cup (about 55g) dried anchovies (ikan bilis)
1 tbsp vegetable oil
1 tbsp brown sugar
1/2 tsp minced garlic
1 tbsp gochujang (Korean hot pepper paste)
1/2 tbsp corn syrup or honey
4 tsp water
1 tsp sesame oil
1/2 tsp sesame seeds (I upped to 1 tbsp cos I love it!)

Method:

1. Heat up pan and dry-fry sesame seeds briefly. As soon as they turn light brown, remove from pan and set aside.

2. Stir 1 cup of small dried anchovies in a heated pan for 1 minute.

3. Add 1 tbsp oil and stir it until crispy and set aside.

4. Make sauce by mixing 1 tbsp hot pepper paste, 1 tbsp sugar, 1/2 tsp minced garlic, 4 tsp water, 1/2 tbsp corn syrup (or honey) in a bowl, and then pour into pan.

5. Heat up the sauce and simmer until the sauce looks shiny and has thickened a little.

6. Return anchovies back to the sauce and turn the heat off.

7. Add 1 tsp sesame oil and sesame seeds. Toss and mix everything well.

Easy Double Chocolate Cupcake

One of those good one-bowl mix recipes, don't even have to cream the butter and sugar together. The results was really good for such a simple recipe. Definitely a keeper!

Recipe adpated from here

Ingredients

Cake:

4 cups self raising flour
1 1/2 cups castor sugar
1 cup cocoa, sifted
1 250g pkt milk choc chips
1 1/2 cups milk
4 eggs, lightly beaten
250g melted butter, cooled
2 tsp vanilla essence

Icing:
1/2 cup cream
200g dark chocolate
3 cups icing mixture
100g butter softened

Method:

1. Preheat oven to 200°C. Set 30 patty pan cases on 2 trays.

2. Mix flour, sifted cocoa and castor sugar together.

3. Combine eggs, milk, butter and vanilla essence.

4. Pour wet mixture into dry mixture and stir gently with a metal spoon to combine.

5. Bake for 12-15 mins or until skewer in the centre comes out clean.

For the icing:

6. In a glass bowl place cream and dark chocolate. Microwave for 1 minute and stir until all the chocolate is melted, making a ganache.

7. Whip the butter until pale and slowly add the icing mixture and ganache. Add a few drops of milk if the icing is too thick. Pipe onto cooled cupcakes and dust with cocoa for decoration.