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14-05-2025
- Entertainment
- Yahoo
11 best rice dumplings in Singapore to savour this Dragon Boat Festival 2025
Rice dumplings (or bak zhang) play a significant part of the Dragon Boat Festival. Delicious fillings like succulent pork belly, creamy salted egg yolk, and earthy mushrooms are stuffed within savoury glutinous rice. They are then hand-wrapped in aromatic bamboo leaves, tied with raffia strings, and steamed to piping-hot perfection! Some families still honour tradition and handcraft bak zhangs yearly, while others simply order them from hotels, speciality shops or online businesses. Whether you're team sweet or savoury, a Nyonya or Hokkien dumpling fan, or simply looking for something out of the norm — this list has got you covered! With that, here is my guide on the 11 best rice dumplings in Singapore to savour this Dragon Boat Festival 2025. Gather your family and friends, and happy feasting! Utilising only authentic ingredients of the finest quality, Joo Chiat Kim Choo invites you to experience the essence of time-honoured recipes of their Chinese rice dumplings during this cherished Dragon Boat Festival. Each bak zhang is a handmade labour of love, employing a well-kept 80-year-old traditional recipe with 22 expertly chosen ingredients and spices. Meticulously hand-wrapped, every triangular parcel is guaranteed to uphold the highest quality and craftsmanship. With an exclusive lineup of 8 chic, one-of-a-kind rice dumpling gift sets from Joo Chiat Kim Choo, choosing the ideal gift for family, friends, or business partners becomes a walk in the park. The Five Royal Stars Gift Set 五星粽王精美礼盒 (S$56) pays homage to Singapore's 4 largest Chinese ethnic groups, together with the signature Peranakan flavour associated with this iconic brand. It features the Nyonya Rice Dumpling, Hokkien Rice Dumpling with Salted Egg Yolk, Hakka Pork Belly with Preserved Vegetables Rice Dumpling, Teochew Rice Dumpling, and Cantonese Bean Rice Dumpling. What a smart way to enjoy all 5 varieties! Be spoiled for choice with Joo Chiat Kim Choo's range of 10 bak zhang flavours including the all-time favourite Kee Zhang, also available à la carte. Stick with classics like the Signature Nyonya Rice Dumplings (S$6.30 for mini, S$8.30 for regular) Or go for the Supreme at S$13.80 which is bigger and loaded with ingredients. Tender braised pork and winter melon strips are enveloped in glutinous rice, expertly seasoned with their secret spicy blend. Those looking for a visually-aesthetic twist can go for the limited Blue Pea Nyonya Rice Dumpling 蓝花娘惹粽 ($14.80) instead, available in Supreme size only. The glutinous rice is infused with natural blue pea flowers for a vivid blue hue. There's also the crowd-favourite Hokkien Rice Dumpling 传统福建咸肉粽 (S$7.30) with flavourful pork belly, chestnut and earthy Chinese mushroom. Alternatively, take the experience up a notch with the Hokkien Rice Dumpling with Salted Egg Yolk 黄金咸蛋福建鲜肉粽 (S$8.30). Craving something truly appetising? The Hakka Pork Belly with Preserved Vegetables Rice Dumpling 正宗客家梅菜扣肉粽 (S$9.80) is a flavour-packed harmony of savoury, tangy and umami notes, all wrapped into one irresistible parcel. Savour the Teochew Rice Dumpling 潮州豆沙粽 (S$9.80), a savoury and sweet treat filled with sweet bean, or the Cantonese Bean Rice Dumpling 特色广东豆粽 (S$9.80), a hearty classic brimming with traditional flavours. To start feasting, click here. Order delivery: Deliveroo 77 Circuit Road, #01-450, Singapore 370077 +65 6272 5743 Daily: 9am – 6pm Facebook | Instagram | Website Available for purchase until 28 May 2025, award-winning Cantonese restaurant Man Fu Yuan at InterContinental Singapore honours timeless traditions with a curated collection of 7 handcrafted rice dumplings for Dragon Boat Festival 2025. This includes a new pair of limited-edition flavours crafted exclusively for the occasion. The bak zhang lineup reflects Man Fu Yuan's vision of presenting a balanced experience with classic favourites and modern flavours to let people of all ages savour the rich flavours and cultural heritage of this treasured festival. Adding a touch of refinement, every set of 5 rice dumplings comes elegantly housed in a rectangular cream box, making it the ideal festive gift for loved ones. Commanding attention is the all-new Kimchi Rice Dumpling with Kurobuta Cured Meat and Mushroom 韩式泡菜黑豚腊味肉粽 (S$23.80). Enjoy the umami flavours of aged kimchi, paired with scrumptious Kurobuta cured meat and earthy mushrooms — a modern twist to the adored festival delicacy that's sure to appeal to the younger generation. Those who usually prefer the sweeter varieties like Kee Chang can try the new Sweet Pumpkin Duo Rice Dumpling with Black Sesame Seed 黑芝麻紫米澳大利亞金瓜甜粽 (S$19.80). It features a delightful blend of nutty black glutinous rice and aromatic Australian pumpkin, rounded off with the robustness of black sesame, all wrapped in traditional bamboo leaves. Making its return is the crowd-favourite Limited-edition Man Fu Yuan Giant Classic Cantonese Rice Dumpling with Red Quinoa 满福苑经典裹蒸粽 (S$98.80). This 1kg opulent masterpiece is packed with the finest ingredients, including two 5-head South African abalones, five-spiced pork belly, roasted duck, giant dried shrimps imported from Hong Kong, dried conpoy, and nutritious red quinoa. There are only 99 pieces available for sale, so grab yours while you can! For those who don't take meat, feast on the savoury-sweet Nonya-Style Rice Dumpling with Plant-Based Meat, Sweetened Winter Melon and Mushroom 传统娘惹植物肉粽 (S$22.80). This year, Man Fu Yuan presents 2 thoughtful gift sets, perfect for family and friends. The Mastery Bundle 情有独粽礼盒 (S$129.80) throws in the Five Element Tea, Man Fu Yuan's exquisite tea blend, presented in a traditional tea canister. This exclusive tea is a symphony of the 5 elements — fire, earth, wood, water, and metal. Each serves as an important role in the creation and enjoyment of the tea. Be greeted by a mix of delicate floral notes and zesty fruity aromas, with a robust essence of fire, earth, and wood that's infused in the tea leaves. For a bubbly affair, opt for the Indulgence Bundle 粽星捧月礼盒 (S$189.80) which comes with a 325ml bottle of Tattinger Brut Champagne. From now till 29 May 2025, readers can score a 20% discount when they use the promo code SLRICE20. 80 Middle Road, InterContinental Singapore, Level 2, Singapore 188966 +65 6825 1008 Mon to Fri: 12pm – 3pm & 6pm – 10pm Sat & Sun: 11.30am – 3pm & 6pm – 10pm Facebook | Instagram | Website Wu You Eating Place along 312 Lavender Street, owned by a sibling duo from Ipoh, Bao Zhai, 50, and Bao Ma, 56, isn't your typical Chinese restaurant. The eatery has no fixed menu and does a different set each day. For Dragon Boat Festival 2025, they're offering 2 kinds of handmade Cantonese rice dumplings. They weren't kidding when they said that their bak zhangs are loaded with fillings and contain less glutinous rice — just look at its size! These rice dumplings are made exclusively by the entire family, and are only available once a year. The Cantonese Shredded Dried Scallop Rice Dumpling (S$9.90) contains braised pork, dried shrimp, salted egg yolk, chestnut, Japanese flower mushroom, dried scallop, and mung beans. If you love the shrimpy punch of XO sauce, then you should give the Cantonese XO Rice Dumpling (S$10.90) a try. Its mildly spicy, and the umami-rich flavours gives a unique twist to the usual dumpling. 312 Lavender Street, Singapore 338816 +65 8913 1519 Daily: 11am – 3pm & 5pm – 10pm | At Nature Vegetarian Delights, the art of making bak zhang has been handed down across generations. The team holds in high esteem the art of preserving this cherished tradition. From diligently washing each leaf to the meticulous preparation and frying of the rice and fillings, the team takes no shortcuts in creating each dumpling. Never did I envision the day I'd say I enjoy plant-based meat — until I tried their range of vegan, 100% meat-free rice dumplings. Each dumpling is packed with fillings and flavours. Believe me, I was gobsmacked! Starting off strong is the Traditional Salty Dumpling (S$5.20), a Hokkien recipe filled with the fragrant, special blend of thirteen-spices powder stir-fried with minced soya meat, chestnut and Chinese mushroom. It tasted almost similar to the actual one! 'Huh? Mala-flavoured bak zhang? Interesting!' Those were my exact thoughts about the NVD Mala Dumpling (S$5.60). Upon unwrapping the bamboo leaves, the distinct mala aroma was prominent but not overpowering. Besides stewed chilli peanuts and dried chilli, it was also stuffed with soya meat pieces that are stir-fried with their signature housemade mala paste. Due to the Sichuan peppercorns, each mouthful left a subtle numbing sensation on my palate. Surprisingly, this fiery, fusion rice dumpling blew me away! The Black Multigrain Angelica Sinensis Dumpling (S$6.30) is a unique and healthy blend of black and normal glutinous rice, shiitake mushrooms, black-eye beans, red beans and green beans, all stir-fried with angelica sinesis and red dates. What you'll savour is a mildly herby and sweet rice dumpling that's packed with a multitude of textures. I was mesmerised by the beautiful outlook of Nature Vegetarian Delights' best-seller, the Blue Pea Nyonya Rice Dumpling (S$5.20). The pale blue and white hued glutinous rice encases a sweet and savoury mixture of chopped soya 'meat', diced winter melon and Chinese mushroom cubes. By the way, the blue shade is derived naturally from blue pea flowers and not from artificial colouring. The BBQ Black Pepper Lion Mane Mushroom Dumpling (S$5.60) features a savoury blend of juicy lion's mane and shiitake mushrooms, elevated by the bold aroma of the black pepper BBQ sauce. The mild heat emanating from the pepper adds a mild punch of heat, offering a lovely contrast to the earthiness of the mushrooms. If you're searching for a suitable gift for your family and friends during this special season, then the NVD 5-Flavour Rice Dumpling Set (S$30) makes an excellent choice. It includes all 5 flavours, neatly packaged in a silver or champagne gold thermal bag. Nature Vegetarian Delights offer Ready-To-Eat (room temperature) bak zhang. However, if you're planning to consume them only at a later date, no worries! You can also get them Snap Frozen. They're vacuum packed and can be stored in the freezer for up to 60 days — ready for enjoyment whenever you feel like it. From now till 31 May 2025, get 5% off ready-to-eat dumplings and receive a FREE thermal bag for 10 pieces and more. For snap frozen bak zhang, enjoy a 10% discount if you purchase 6 pieces and more, or get a complimentary thermal bag for 8 pieces or more. To pre-order, click here. For a list of locations, opening hours and contact numbers, refer here. Facebook | Instagram | Website Lucy & Family Curry Puffs & More is an 18-year family business that has been operating under the radar at Billion Foods canteen within Techplace 1 Industrial Estate at Ang Mo Kio Avenue 10. Manned by 75-year-old aunty Lucy, this friendly and spunky grandma usually sells homemade snacks like curry puffs and spring rolls. As the Dragon Boat Festival approaches, she teams up with a friend to hand-make 6 varieties of bak zhang, available from 25 April to mid-June 2025. If you're a traditionalist, the Salted Egg (S$6) is a delectable combination of salted egg, pork, gao lak, dried shrimp, and mushroom. If you're not a fan, the (S$5) is also available. The Nonya (S$5) loaded with winter melon, minced pork, and mushroom isn't as sweet as your usual Nonya variety — perfect for those who typically find it too saccharine. Looking for something lighter and less common? Then the Bean (S$6) is ideal for you with its combination of pork and beans. If you enjoy the sweet versions, they also offer Plain (S$2) and Red Bean (S$2.50). 4011 Ang Mo Kio Avenue 10, Techplace 1, #01-01, Singapore 569627 +65 9036 3325 Mon to Fri: 7am – 4pm Closed on Sat & Sun | Indonesia Curry Rice: Long queues for highly raved Indonesian-style dishes by Chinese hawkers Kim Lee Hokkien Zhang and Crispy Puff at 27 Jalan Berseh not only specialises in a variety of handmade curry puffs with unique fillings, but also produces their own bak zhang. Owner, Ken Lee, and his wife, Kim, usually spend Friday afternoons making their rice dumplings from scratch. However, during the Dragon Boat Festival period, the couple will craft the rice dumplings everyday! Instead of using frozen salted eggs yolks, Ken imports whole salted duck eggs from Vietnam, and painstakingly removes the yolk himself. The Hokkien Rice Dumpling with Salted Duck Egg Yolk (S$4.90) is stuffed with pork belly, chestnut, dried shrimp, mushrooms, and fresh salted egg yolk. If you wish to indulge, the Hokkien with Double Salted Egg Yolk (S$5.70) has twice the amount of creamy egg yolks for a shiok affair. Don't worry, if salted egg is not your thing, then order the Hokkien Rice Dumpling (S$4.10) instead. Those with smaller appetites can try the Mini Nyonya Rice Dumpling (S$2.20), stuffed with winter melon, chopped mushroom, minced pork and pork lard. 27 Jalan Berseh, Singapore 200027 +65 9090 5806 Thu to Tue: 9am – 6pm Wed: 9am – 5pm | | The Han's Dumplings SG is a Muslin-owned home-based business that's run by Fazlin and her husband. The brand was originally setup by Fazlin's brother-in-law, Han, but due to personal issues, he had to migrate to Australia. This was when she took over the reins. Besides operating from home, The Han's Dumplings SG is also involved in outdoor booths at community centres and shopping mall food fairs from time to time. Sold frozen, the kueh zhangs are available in 5 different exciting flavours: Spicy Beef (S$5.50 for 1, S$15 for 3), Spicy Chicken (S$5 for 1, S$14 for 3), Chicken (S$4.50 for 1, S$13 for 3), Nyonya (S$5 for 1, S$14 for 3), and Beef (S$5 for 1, S$14 for 3). Online orders are open from Monday (12 pm) to Friday (12pm), whereas deliveries are usually on Saturdays (11am to 6pm). Alternatively, you can head down to their residence to self collect. To order, send them a DM on Instagram or WhatsApp them at +65 8646 9464. 892B Woodlands Drive 50, #03-169, Singapore 731892 +65 8646 9464 | | This Dragon Boat Festival 2025, Tien Court at Copthorne King's Hotel invites you to usher in the spirit with 2 irresistible flavours of their specially-curated rice dumplings. Since this restaurant has been around since 1989, rest assured their Teochew-style bak zhangs will not disappoint. Feast on the 280g Teochew-Style Pork Rice Dumpling 潮州咸肉粽 (S$9.80+), a decadent savoury classic of glutinous rice generously stuffed with pork belly, salted egg yolk, mushrooms, chestnuts, peanuts, lotus seeds, dried shrimps, mung beans and dried scallops. For a sweet treat, the 250g Red Bean Alkaline Water Rice Dumpling 豆沙枧水粽 (S$6.80+) features a silky-smooth texture, a delicate fragrance, and a generous filling of sweet red bean past. It's perfect for dessert enthusiasts! Do note that orders must be placed at least 3 days in advance. From 12 to 31 May 2025, collection is available daily at Tien Court from 12pm to 2pm or 6pm to 8pm. To place your order, click here. 403 Havelock Road, Copthorne King's Hotel Singapore, Level 2, Singapore 169632 +65 6318 3193 Daily: 12pm – 2.30pm & 6pm – 10pm | | This Dragon Boat Festival 2025, revel in the masterful collection of rice dumpling creations from 藝 yì by Jereme Leung at Raffles Hotel Singapore. Inspired by Southeast Asia's aromatic ingredients, be impressed with this year's lineup of 3 sweet and savoury flavours, blending nostalgic flavours with innovative twists. Take a bite of the all-new Braised Pork Belly & Yam Glutinous Rice (S$22+). It features a traditional, umami-rich Hokkien-style rice dumpling filled with braised Fujian-style pork belly and creamy, subtly sweet yam. Never in a million years would I associate kaya as a pairing for bak zhang, but MasterChef Jereme pays homage to the region's Nanyang heritage. The new Lemongrass Rice Dumpling with Raffles Signature Kaya (S$28+ for 5 pieces) throws in a 200g jar of Raffles Signature . The bright, zesty notes of fresh lemongrass infuse a light aroma to the traditional alkaline rice dumplings encased in bamboo leaves. Instead of the usual sugar, kaya is used to pair with these unique kee changs. It's a cool, modern idea, indeed! The opulent Steamed Abalone & Eight-Treasure Glutinous Rice Dumpling with Salted Egg Yolk (S$49+) makes a comeback with an elevated flair, featuring a multi-dimensional variant of the classic eight-treasure rice that's enjoyed by royalty. Treat your taste buds to a multitude of scents and flavours from the land and sea. The rice dumpling contains 12-head abalone, salted egg yolk, Sakura shrimp, Junhua ham, mung beans, white lotus seeds, dried scallops and chestnuts, all enveloped in fragrant bamboo leaves for an alluring fragrance. From 1 May to 29 May 2025, Citibank, DBS/POSB and UOB cardholders can enjoy 20% off online pre-orders for online purchases. Note that online orders are to be made 2 days in advance. 328 North Bridge Road, Raffles Arcade, #03-02, Singapore 188719 +65 6337 1886 Daily: 11.30am – 2pm & 6pm – 9.30pm | | Quality Cantonese bak zhangs are hard to come by, but SohGood Bak Zhang at Chinatown Complex Food Centre is one place that does them so well. The stall is owned by Mr and Mrs Soh and they offer a variety of savoury and sweet options. To avoid a wasted trip, it's best to always call in advance and check for the stall's availability of the day. The Traditional Pork Belly with Salted Egg Yolk Bak Chang (S$5.10) and Traditional Pork Belly Bak Chang (S$4.30) are filled with melt-in-your-mouth pork belly and a hefty gao lak. Sweet-toothed fans must give the unique Tangerine Peel Red Bean Paste Bak Chang (S$3.30) a try. The combination of zesty tangerine peel and red bean is a surprisingly good combo. The red bean isn't that sweet so you'll be able to savour the delicate flavour of the tangerine bits. Do note that they will be increasing their prices as the Dragon Boat Festival 2025 is approaching. If you decide to patronise them, do drop in early to avoid disappointment. 335 Smith Street, Chinatown Complex, #02-209, Singapore 050335 +65 8897 2561 Tue: 2.30pm – 5pm Wed to Sat: 9.30am – 5pm Closed on Sun & Mon If you think Dian Xiao Er is just known for its herbal roasted duck, you're so wrong! This Dragon Boat Festival 2025, unwrap the celebration of loyalty and friendship with its 2 offerings of glutinous rice dumplings. From 29 Apr to 31 May 2025, both these bak zhangs are available for sale at all outlets, and are sold frozen for takeaway only. They can be easily heated up at home for your enjoyment. The Traditional Salty Pork Dumpling (S$8.10) envelops tender and savoury braised pork belly, chestnut, and mushrooms in savoury glutinous rice. In the centre, a rich salted egg yolk is added for an extra depth of guilty pleasure. Also not to be missed is Dian Xiao Er's signature Nyonya Pork Dumplings (S$8.10), crafted with an exclusive spice blend that brings out an irresistible fragrance to the pork belly that's wrapped in glutinous rice. Spread the love and goodness with your loved ones with a special bundle deal of Buy 4 Free 1 Dumpling in any combination of flavours (while stocks last). With every purchase of the bundle deal, you'll also receive a free gift box that's perfect for giving to family, friends or business partners. Enhance your gastronomic experience with the homemade DXE Chilli Sauce (S$7.30) from Dian Xiao Er, perfect for pairing with the dumplings. Within this period, there's even a 20% off for every jar bought. Order delivery: Deliveroo foodpanda For a list of locations, opening hours and contact numbers, refer here. Facebook | Instagram | Website *This post contains branded content. 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08-05-2025
- General
Chef Judy Joo shares easy Korean recipes from her new cookbook, ‘K-Quick'
If you love Korean food, Chef Judy Joo just made things a whole lot easier. The chef, entrepreneur and host of Food Network's "Korean Food Made Simple" joined " Good Morning America" and "GMA3" on Thursday to share quick, flavorful recipes from her latest cookbook, "K-Quick: Korean Food in 30 Minutes or Less." Filled with approachable dishes that combine bold flavors and simple steps, the book makes Korean cooking accessible for everyone. Joo showed "GMA" viewers how to serve up some must-try recipes from the book, including Korean Fried Cauliflower, Best Bulgogi Beef, Banoffee Misutgaru and Soy Caramel Pie. Check out all the recipes below. Korean Fried Cauliflower Prep time: 10 minutes Total time: 30 minutes Servings: 2 to 4 "This version of Korean fried cauliflower is a total hit at my restaurant, Seoul Bird," Joo wrote. "I tend to order it more than the fried chicken! For a quicker prep, use pre-cut cauliflower available in microwavable steamer bags." She continued, "To ensure a light and crispy texture, use ice-cold water in the batter – this temperature contrast minimises oil absorption during frying. These golden florets are addictive and are sure to disappear first at your next dinner party." Ingredients Sea or kosher salt 450g (1lb) cauliflower florets 35g (¼ cup) corn flour (cornstarch) Batter: 35g (¼ cup) corn flour (cornstarch) 1 tbsp potato starch 2 tbsp plain (all-purpose) flour 1¼ tsp onion powder 1¼ tsp garlic powder ¼ tsp baking powder ½ tbsp sea or kosher salt 1.5–2.6l (6–11 cups) vegetable or other neutral oil To serve: 1 red chilli, preferably Korean but a Fresno will also work, thinly sliced 1 spring onion (scallion), thinly sliced on a bias 2 tbsp gochujang mayo Directions 1. Prepare an ice bath in a large bowl. 2. Fill a large saucepan with water, add 1–2 tbsp of salt (depending on how big your pan is) and bring to the boil. Add the cauliflower florets and blanch for 2 minutes. Drain the cauliflower and transfer to the ice bath. Drain again and shake off the excess water thoroughly. Alternatively, put the cauliflower in a large heat-proof bowl with 60–120 ml (¼–½ cup) water. Place a heatproof plate on top and microwave on high for 4 to 6 minutes. You can also buy the cauliflower into a steamer bag and cook according to the packet instructions. Once the cauliflower is cooked, shock in the ice bath as above and then drain, shaking off the excess water. 3. Pour the corn flour onto a large plate, and place a wire rack over a tray. Dust the cauliflower florets with the corn flour, shaking the excess off well, then place the coated florets on the rack. Next, make the batter mix. In a large bowl, whisk together all of the ingredients, then add about 150 ml (scant ⅔ cup) very cold water and whisk again. The consistency of the batter should be like paint. 4. Next, place a large, wide, heavy-based saucepan that is at least 13 cm (5 inches) deep on the stove. Pour in about 5 cm (2 inches) of vegetable oil and, using a kitchen thermometer, heat to 200 C (400 F). Place a wire rack over a tray and put it next to the frying pan. Using tongs, dip the cauliflower florets one by one into the wet batter mix and fry for 1–2 minutes until golden brown. You'll need to hold each floret in the hot oil for a few seconds before releasing to prevent it sticking to the bottom. Fry the cauliflower in batches without overcrowding the pan; you don't want them to touch. Do not let the oil temperature dip below 180 C (350 F) to ensure crispiness. 5. Transfer each batch of cooked cauliflower to the rack with a slotted spoon. Once all it is cooked, place in a wide serving bowl and sprinkle over the chilli and spring onion. Serve immediately with gochujang mayo on the side. Sesame Oil Dipping Salt Servings: 4 Total time: 2 minutes "This uber-simple dipping sauce is actually one of my favourites," Joo wrote. "I love the toasty nuttiness of roasted sesame oil. Serve this with any Korean barbecue. Do make sure you are using 100% pure, good-quality sesame oil, as this amber-coloured liquid gold is where all the flavour lies." Ingredients 4 tbsp roasted sesame oil 1 tsp sea, kosher salt or Korean solar salt 1 tsp freshly ground black pepper Directions 1. Divide the sesame oil between four small dipping dishes, then divide the salt and pepper between each one. 2. The dipping salt can be stored in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 3 weeks. Tips from Joo Buy the precut cauliflower you can get in steamer bags for a great shortcut, just pop in the microwave and voila, you're half way done. Use ice cold water for the batter, to ensure an extra crispy coating. The cold water slows down gluten development and helps set the batter immediately once hitting the hot oil. This "shock" in temperature sets and forms an extra crispy exterior and locks moisture inside. Use a frying thermometer to make sure your oil is at the right temperature, and does not get too hot. Never leave oil heating on the stovetop unattended. Feel free to serve with any dipping sauce you like or just sprinkle with salt and pepper as you please. "I think they taste great even on their own!" Joo added. The Best Bulgogi Beef Servings: 2 "Bulgogi is one of Korea's most-loved dishes," Joo wrote. "I like to cook this classic dish in a frying pan to savour the juices. Be sure to spoon these delicious juices over your rice. Serve with a bit of kimchi on the side and dinner is sorted." She continued, "Thinly sliced bulgogi meat is available at most Asian supermarkets. I have made this recipe time and time again, and it never disappoints!" Ingredients 450 g (1 lb) bulgogi beef (Korean-style very thinly sliced meat) or a ribeye or sirloin steak (or other prime cut of beef), trimmed 60 ml (¼ cup) soy sauce 1 small Asian pear, or Conference or Bosc pear, peeled and cored 2 tsp grated garlic 2.5 cm (1 inch) piece of ginger, roughly chopped 1 tbsp roasted sesame oil 1 tbsp light brown sugar 1 tbsp sake or pure soju 1 tbsp fish sauce or anchovy sauce 1½ tbsp mirim 1 brown (yellow) onion, thinly sliced freshly ground black pepper To serve: 5 chives, thinly sliced 1 tsp roasted sesame seeds Sides and banchan of your choice Directions 1. If using steaks, put in the freezer for about 2 hours until partially frozen. Remove from the freezer and use a sharp knife to cut the meat into slices about 5 mm (¼ inch) thick. 2. In a food processor, combine the soy sauce, pear, garlic, ginger, sesame oil, sugar, sake, fish sauce or anchovy sauce, mirim and a little pepper. Blend until smooth. 3. Place the beef in a resealable plastic freezer bag (preferably reusable). Pour the marinade into the freezer bag with the meat and add the onion. Close the bag tightly and gently massage the marinade into the meat. 4. Heat a griddle pan or frying pan over a high heat. Alternatively, heat a charcoal grill and place a speciality bulgogi griddle pan over it. Once hot, cook the bulgogi in batches with the marinade, flipping often, until desired doneness is reached, about 2 minutes. 5. Remove from the heat and place on a serving platter. Pour any juices from the pan over the meat. Garnish with chopped chives and sesame seeds. Serve with rice, kimchi and ssam, or whatever you like! Tips from Joo "I like to use a griddle pan or a frying pan to to make this BBQ beef to savor all of the umami packed juices; poured over rice, it is so delish," she said. Pears come in many different sizes, use a smallish one, the marinade should be a blackish brown color. Be generous with the black pepper. You can leave out the fish sauce, if you like to remove a potential allergen, just add more soy sauce. "The fish sauce does add another level of umami though, so keep it in if you can!" she added. Banoffee Misutgaru & Soy Caramel Pie Makes 1 x 22 cm (9 inches) Pie Prep time: 30 minutes Total time: 30 minutes "Misutgaru is a nutty multigrain drink mix that I am obsessed with," Joo wrote. "Here, I've dusted it on top of this classic English dessert. The earthy and nutty notes of the misutgaru marry lovingly with the sweet dulce de leche and salty soy caramel. Fresh bananas delicately lift this pie to euphoric levels." Ingredients 275 ml (1 cup) dulce de leche 1 x 22 cm (9 inches) pre-made digestive biscuit (graham cracker) pie crust or pre-baked sweet pie case of your choice 4 large ripe bananas, peeled and sliced about 5 mm (¼ inch) thick 3 tbsp dark (75% cocoa solids) chocolate shavings Misutgaru, for dusting Whipped cream: 480 ml (2 cups) chilled double (heavy) cream 1 tsp vanilla extract 1 tsp instant coffee granules 1 tbsp icing (confectioners') sugar Bruléed bananas: 2–3 bananas, sliced on a bias about 1 cm (½ inch) thick 70 g (2½ oz) granulated or caster (superfine) sugar Soy caramel: 80 g (¼ cup) shop-bought caramel sauce 2 tsp soy sauce Directions 1. Tip the dulce de leche into a heatproof bowl and microwave on high for 1–2 minutes. Spoon the dulce de leche into the pie crust and spread into an even layer. Add the sliced bananas in a relatively even layer (they should overlap). Chill the pie while you make the whipped cream. 2. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the double cream, vanilla extract, instant coffee and icing sugar on medium-high speed until firm peaks form, about 1–2 minutes, making sure not to over-whip. 3. Spread the whipped cream on top of the bananas, making sure to spread it to the edge and totally cover the bananas (this will help prevent them from browning). Chill the pie in the fridge again. 4. For the bruléed bananas, lay the sliced bananas on a non-stick baking sheet or tray in a single layer and sprinkle the sugar evenly on top until covered. Use a blowtorch to grill the bananas (or place in the oven under the grill/ broiler on high heat) until the sugar has caramelized and charred a bit. 5. Make the soy caramel by mixing the caramel and soy sauce until completely incorporated. To serve, sprinkle the pie with chocolate shavings. Garnish with a dusting of misutgaru, the caramelized bananas slices and drizzle with the soy caramel. The pie can be kept chilled for up to 2 days. Tips from Joo Mitsugaru is a roasted multigrain powder that has an earthy, nutty and malty taste. There is not anything exactly the same in Western culture, but Ovaltine is a good substitute. To make the chocolate shavings, warm a thick block of chocolate slightly and use a peeler to get ribbons. "I like to use a bitter sweet chocolate, about 75% or higher," Joo said. Feel free to adjust the sweetness level of the whipped cream to your taste, just add less icing sugar. Serve with extra caramel sauce on the side, just heat up in the microwave so it is pourable.
Yahoo
02-05-2025
- Politics
- Yahoo
India deports hundreds of Pakistani women after Kashmir attack
India has deported hundreds of Pakistani women from Kashmir in a sweeping operation that separated children from their mothers. The decision caused alarm across the disputed region, which was plunged into crisis on April 22 when militants killed at least 26 tourists in Baisaran, Indian-administered Kashmir. The attack, which no group claimed responsibility for, was the worst civilian assault in the country for nearly two decades, and pushed the two nations to the brink of conflict. India accused Pakistan of backing cross-border terrorism and ordered a countrywide sweep to expel Pakistani citizens, including long-term residents. It closed the Attari-Wagah border crossing in Punjab on April 30. Amit Shah, the Indian home minister, instructed chief ministers of all states on Friday to ensure that all Pakistanis living in India leave by the designated deadline. The order was since amended and 'Pakistani nationals may be allowed to exit India till further orders, with due clearances'. Those caught in the crosshairs include women who arrived in Kashmir more than a decade ago under a government-sponsored 2010 peace and rehabilitation policy, which aimed to allow former militants to return home with their families. Having built lives there throughout the years, they were forced to leave without their families. 'We feel betrayed,' Mushtaq Ahmad Joo, 44, from Bandipora in northern Kashmir, told The Telegraph. 'They brought us here under the rehabilitation policy, and now they want to deport my wife.' Nyla Mushtaq, Joo's wife, who was originally from Abbottabad, Pakistan, returned to Indian-controlled Kashmir in 2017 with her husband and two children via Nepal. Joo, a former militant, was ineligible for an Indian passport, while Nyla surrendered her Pakistani one but never received Indian documentation. Many former militants crossed into Pakistan-administered Kashmir in the 1990s and early 2000s after accepting an offer of peaceful reintegration when they became disillusioned with armed struggle. However, the policy did not officially account for the Pakistani wives they brought back. Despite the lack of clarity, they entered India through Nepal and settled in Indian-administered Kashmir with their families. These women and their children have now faced deportation orders. 'Our home is here,' Saira Salim, one the women, said. 'Where else can we go?' Relations between India and Pakistan rapidly deteriorated in the wake of the April 22 attack, which the US called an act of terrorism. The government of Narendra Modi, the Indian prime minister, accused Pakistan of involvement and vowed to punish those responsible. Pakistan denied any links to the assault and warned of retaliation if India takes military action. On Thursday, the US urged India and Pakistan to work together to de-escalate tensions and avoid an expected clash. Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.
Telegraph
02-05-2025
- Politics
- Telegraph
India deports hundreds of Pakistani women after Kashmir attack
India has deported hundreds of Pakistani women from Kashmir in a sweeping operation that separated children from their mothers. The decision caused alarm across the disputed region, which was plunged into crisis on April 22 when militants killed at least 26 tourists in Baisaran, Indian-administered Kashmir. The attack, which no group claimed responsibility for, was the worst civilian assault in the country for nearly two decades, and pushed the two nations to the brink of conflict. India accused Pakistan of backing cross-border terrorism and ordered a countrywide sweep to expel Pakistani citizens, including long-term residents. It closed the Attari-Wagah border crossing in Punjab on April 30. Amit Shah, the Indian home minister, instructed chief ministers of all states on Friday to ensure that all Pakistanis living in India leave by the designated deadline. The order was since amended and 'Pakistani nationals may be allowed to exit India till further orders, with due clearances'. Those caught in the crosshairs include women who arrived in Kashmir more than a decade ago under a government-sponsored 2010 peace and rehabilitation policy, which aimed to allow former militants to return home with their families. Having built lives there throughout the years, they were forced to leave without their families. 'We feel betrayed,' Mushtaq Ahmad Joo, 44, from Bandipora in northern Kashmir, told The Telegraph. 'They brought us here under the rehabilitation policy, and now they want to deport my wife.' Nyla Mushtaq, Joo's wife, who was originally from Abbottabad, Pakistan, returned to Indian-controlled Kashmir in 2017 with her husband and two children via Nepal. Joo, a former militant, was ineligible for an Indian passport, while Nyla surrendered her Pakistani one but never received Indian documentation. Many former militants crossed into Pakistan-administered Kashmir in the 1990s and early 2000s after accepting an offer of peaceful reintegration when they became disillusioned with armed struggle. However, the policy did not officially account for the Pakistani wives they brought back. Despite the lack of clarity, they entered India through Nepal and settled in Indian-administered Kashmir with their families. These women and their children have now faced deportation orders. 'Our home is here,' Saira Salim, one the women, said. 'Where else can we go?' Relations between India and Pakistan rapidly deteriorated in the wake of the April 22 attack, which the US called an act of terrorism. The government of Narendra Modi, the Indian prime minister, accused Pakistan of involvement and vowed to punish those responsible. Pakistan denied any links to the assault and warned of retaliation if India takes military action. On Thursday, the US urged India and Pakistan to work together to de-escalate tensions and avoid an expected clash.
Korea Herald
22-04-2025
- Business
- Korea Herald
HD Hyundai to design Korea's first AI-powered uncrewed naval vessel
Korea's leading shipbuilder HD Hyundai announced Tuesday that its largest shipyard, HD Hyundai Heavy Industries, has secured a conceptual design project from the South Korean Navy for an uncrewed surface combat vessel. Under the project, HD HHI will outline the vessel's conceptual framework, including the required performance and technologies, as well as strategies for acquiring those capabilities. The design phase is scheduled for completion by December. According to the company, the future vessel will be powered by advanced artificial intelligence, enabling it to respond flexibly and effectively to diverse combat scenarios in next-generation naval operations. 'We deeply value the opportunity to lead the base design of an uncrewed surface vessel, a core element of the Navy's future capabilities,' said Joo Won-ho, head of HD HHI's special ship division. Amid South Korea's ongoing demographic decline and resulting personnel shortages, the Navy has set a goal of making uncrewed assets — including submarines and aerial units — a key part of its force structure by the 2040s. Its parent company, HD Hyundai, partnered with US-based artificial intelligence leader Palantir in 2024 for the development of uncrewed vessels, marking the beginning of its involvement in the uncrewed systems sector in earnest. Earlier in April, HD Hyundai also partnered with a US AI defense firm, Anduril Industries, to explore opportunities in the global uncrewed vessel market, as a separate initiative from the Navy project. 'HD HHI will provide a blueprint for uncrewed warships that will drive the Navy's advancement by combining human personnel and uncrewed systems,' Joo added. 'This will be achieved through our AI-powered automation, electrification and human-optional operation technologies.'
