ALL IN ONE

Honey Butter Chips or Almonds are very popular in South Korea at least for the past few years. Honestly, honey - butter sounds very interesting to me. This week I watch a video on Youtube about how to make Honey Butter Fried Chicken , it was from one of my favorite Korean Youtuber, Maangchi. So, I decided to make my own. I marinated the chicken with garlic as I prefer more flavorful taste. Double fry is a method that actually works really well for fried chicken.  For the sauce, the original recipe calls for garlic, yes it tasted great but I found that you really can skip the garlic for even richer honey and butter taste. Sugar is great for coating while the honey is just as flavoring, one of the most important part (for me) is to add some of the butter in last minute once you turned off the heat. It will add stronger butter flavor. It's great with chili sauce but I have a dipping sauce recipe that suits this fried chicken, simply mix all the ingredients, and adjust the taste to you

Gimmari, Deep Fried Seaweed Rolls filled with glass noodles. Chewy glass noodles wrapped with crispy seaweed, batter coated fried food is just always good. Next time if you're making tteokbokki or budae jjigae, this will be a good company, to be dipped into the sauce.  It's always good to be back in South Korea, just to find good places to eat. I wrote about 15 Must Eat Korean Food  if you want to read, well I definitely need to update it. Gimmari is actually pretty easy to find at the street food vendor in Seoul, but here in Jakarta, I haven't found it yet. So, why not making my own Gimmari. It's actually very easy to make, but it's so good. You surely can make your batter from scratch but once I tried using tempura flour, it turned really nice, light, and crispy. Double fry method is very recommended for this recipe. Ingredients: 100 gr glass noodles 30 gr tiny diced carrot 3 tbsp chives, sliced 5-7 sheets nori seaweed 1 tbsp sesame oil 1 tbsp soy sauce 160 gr te

It's unlike any other steak house, not really a Korean BBQ, AB Steak By Chef Akira Back . A new place to enjoy American steak with a touch of Korean, so how does it work? There's a grill on every table, the choice from Japanese wagyu to house-aged meat, fancy seating, it's a very unique combination. It's not too early to tell, "book your seat" - OK now let's find out the menu. Appetizers - from Steamed Bun (IDR 150.000) to Scallop Crudo (IDR 135.000), very appetizing and flavorful, while Chicken Wings (IDR 95.000) was quite nice, a little spicy, tasted very Korean though, and Amberjack Carpaccio (IDR 195.000) too salty for my palate, probably as it's served on a salt block but the citrus sauce was really good, fresh, balance out the saltiness, I think it will be great if it's served on a regular plate. Steak Tartare Steak Tartare (IDR 185.000) - not a fan of steak tartare but yes to bone marrow, roasted bone marrow topped with wagyu tartare.

A flashback to Seoul, my lastest trip to South Korea was last year, read about my most viewed writing 15 Must Eat Korean Food Seoul   and the video Must Eat Korean Food in Seoul  on my Youtube channel. Hotteok ( 호떡 ) is generally sweet but I found the savory version filled with Japchae (stir-fried glass noodles with vegetables) at Namdaemun Market. The sweet Hotteok usually filled with brown sugar, sometimes sweetened red bean, but you can go with pretty much anything from nutella to cheese. I think it will work with cinnamon sugar too. This recipe is modified from Maangchi , yes my favorite Korean Youtuber. Anyway check out my Youtube for the video. Ingredients : 1 cup bread flour (high protein wheat flour) 1/2 cup luke warm water 1 tsp dry yeast 2 tbsp cooking oil 1 tbsp sugar 1/2 tsp salt sweetened red bean, as needed more flour for forming the dough oil for frying Watch the video for the directions Find me on: Youtube  and  Instagram   @heytheresia  for daily food and travel upd

Finally it's here the Korean BBQ Ribs, remember my previous post about eating in Seoul  ?  Also you probably remember the James Back Ribs, spicy pork ribs coated with stringy mozzarella cheese, yassss the good news now we have it here in Jakarta, similar, no pork because it's beef. Ojju K-Food a newly opened restaurant in Mall Kota Kasablanka , south Jakarta. Free banchan (side dish) was quite nice, consist of cream corn, kimchi, and pasta salad, but unfortunately it's not refillable (unlike at most of Korean restaurant), you can order additional banchan instead. Rolling Cheese Beef Ribs IDR 219.000 yes it's a no pork restaurant so you'll get 4 pieces of beef ribs (instead of pork ribs) served with potato wedges, melted mozzarella cheese, sweet corn, and pickled jalapeno, just like what I had while in Seoul. They offer 3 level of spiciness, personally I love the ribs seasoning, tangy gochujang , a bit smoky, definitely a finger licking good one. The other option,

 It was not my first Korean organic milk soft ice cream experience, as you know South Korea is one of my favorite travel destination. In Seoul, it was a huge thing but until my last visit (this summer) I found that the hype was not as great as earlier. Anyway, the same thing here in Jakarta, we already got WooYoo at Pantai Indah Kapuk and Honey Creme at Pondok Indah Mall so what is Milkcow ? I knew they several outlets in Seoul, I saw one in Samcheongdong area. To describe, their ice cream is creamy and very milky yet sweet enough that only allows me to have just one. It was the case for the original with honey comb. Though they have many toppings from caramel popcorn to ferrero rocher, I must say, go for the affogato . It's a great thing that they use local coffee beans, the most important thing that it goes well with the soft ice cream. A cup of ice cream with a hot of espresso, bitter coffee, sweet and soft ice cream, balance flavor.  Moreover, the waffle was really good!! Supe