L: Your hair is getting longer.

K: Hmm, when my hair is growing shorter, then you tell me, ok?

L: o_O

Coffee buns

With what I have left with the water roux yesterday, I made coffee buns. Just a little problem – the dough refused to rise in the 40 minutes given in the recipe. Sigh, I just let it take its own sweet time while we went out for lunch and grocery. Even after we came back, the dough has not doubled in size. =(

But they turned out fine still. =)

Breakfast for tomorrow.

Beef Bulgogi

This Korean dish us usually eaten wrapped in lettuce leaves, but you could serve it over white rice instead. I added Dou Miao stir-fried with garlic to this one-dish meal.

Serves 2

3/4 pounds rib-eye steak, trimmed of excess fat
1/8 cup soy sauce
1/2 tbsp hot chile sesame oil*
1 tbsp dark brown sugar
3 garlic cloves, minced
1/2 tbsp finely grated peeled fresh ginger
1 medium red onions, halved and cut lengthwise into 1-inch wedges
1/2 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
2 tsp vegetable oil
1 small head Boston lettuce, separated into leaves

1. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes.

2. Heat 1 tsp of the vegetable oil in a large nonstick skillet over  medium-high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

3. Heat the remaining 1 tbsp vegetable oil over high heat. Cook the meat, turning often, until browned, about 2 minutes. Add the onion mixture. Cook, tossing, until heated through, about 1 minute. Serve with rice and vegetables on the side.

* If you can’t find hot chile sesame oil, add a dash of red pepper flakes to 1/2 tbsp toasted sesame oil.

Cheese Bread

This is another bread item from the many selections in http://gracekitchencorner.blogspot.com/. This is made with Tang Zhong and this time, I made sure it is cooled and at room temperature before I start the baking process. There is a slight variation to the one in the blog; I added a slice of kraft cheese to each ball of dough and top it up with Gruyere and Parmesan cheese and dried parsley flakes on top.

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