關於 connected cooking ，我們在網路上蒐集到這些相關的討論、資訊與評價

哇！今天我「在台北的韓國餐桌」的博客有42位訪客。台北當地時間00:04，最後四分鐘訪問我博客的這42位朋友是誰呢？11,687,067人這麼多的累計訪問人次，真是讓我受寵若驚！
我想在缺席3年後更新我的上一篇韓國小菜食譜集的文章，主要是因為當我沒有做菜的想法時，我也會看看我的博客來找靈感。可是上一篇小菜食譜集沒有包括所有上傳的食譜，所以不太方便。
我很感動，在我沒更新的這段時間，很多老朋友、新朋友一直回來看我的食譜，讓我透過食譜和大家聯繫在一起。我會努力準備，今天更新上傳韓國小菜食譜集第二集，很快見喔！

Wow, “42 visitors” today to my blog 在台北的韓國餐桌 (translated as Korean table in Taipei). Local time in Taipei indicates 00:04. Who were those 42 people visiting my blog last 4 minutes? It is humbling to see such a huge number of accumulated visitors as well, 11,687,067?!

I was thinking of updating my last blog article (Korean side dish recipe collection) after 3 years of absence. Mainly because when I am out of cooking ideas, I also visit my blog for inspiration. It was inconvenient that the recipe collection did not cover all the uploaded recipes.

So many of you have kept coming back for my recipes while I was gone. I feel emotional and connected. Today, I will work on recipe collection no.2 and update it. See you soon.

It's a record-low price for the WiFi-connected kitchen gadget.

廚房用品系列《日本國內限定》雞蛋切割器～料理必備
連線價399/個《原價690/個》
サイズ 約8．5×22．5×高さ5cm
約85g
素材・原材料名・成分 本体：ポリプロピレン（耐熱温度100度／耐冷温度－20度）
線材部：ステンレス鋼
原産国 日本
Kitchen Supplies Series [Japan only] Egg Cutter ~ Cooking Essential
Connected Price 399 / pcs [Original Price 690 / pcs]
Size approx. 8.5 × 22.5 × Height 5 cm
About 85 g
Material Ingredients Name Ingredient Body: Polypropylene (Heat Resistant Temperature 100 degrees / Cool Resistant Temper
Line Wood Department: Stainless Steel Steel
Native Country JapanTranslated

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You only need 20 ingredients for all these recipes!! They are absolutely flavourful, simple to prep and wholesome!! I've used healthier cooking methods such as light stir-frying, baking, steaming and boiling. Try them out and let me know which is your favourite dish in the comments below!

BREAKFAST - Mushroom Egg Muffins (6 muffins)
1) 6 Eggs - 468cals
2) 1/2 Red Bell Pepper, diced
3) 1/4 cup Mushroom, diced
4) 1/2 can of Tuna
5) 1/2 tsp. Cajun Seasoning
6) Salt & Pepper to taste
Per Egg Muffin - 94Cals


LUNCH - Asian Salmon Stir Fry (serves 2)
1) 1 Salmon Fillet, cut into cubes
2) 1/2 cup Green Beans, trimmed & sliced
3) 1 cup Mushrooms, sliced
4) 2 garlic Cloves, minced
5) 1 tbsp. Soy Sauce, divided
6) 1 tsp. Sesame Oil
7) Spring Onions, chopped

Soba Noodles & Edamame Salad (Serves 2)
1) 90g uncooked soba noodles
2) 1/4 cup Edamame, unshelled
3) 1/2 tbsp. Sesame Seeds
4) 1 tsp. Sesame Oil
5) 1 tsp. Chilli Flakes
6) Spring Onions

TOTAL LUNCH CALORIES - 470Cals


DINNER - Steamed Soy Ginger Barramundi (serves 2)
1) 1 Barramundi Fillet (about 12oz), or other white fish of your choice
2) 1/4 cup Ginger, finely sliced
3) 1/4 cup Spring Onions, sliced
4) 2 Small Chillies, chopped
5) 1 tsp. Sesame Oil
6) 1 tsp. Soy Sauce

Stir-Fried Mixed Vegetables (serves 3)
1) 1 Head Broccoli, cut into florets
2) 1 Carrot, thinly sliced
3) 1/2 Red Bell Pepper, sliced
4) 2 Garlic Cloves
5) 1/2 tsp. Sesame Oil
6) 1/2 tsp. Soy Sauce
7) 1/2 tsp. Chili flakes

Total Dinner Calories (including 1 bowl of white rice) - 500Cals

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I LOVE RICE! For those who have been watching my videos, you'll know that I eat rice every day!! Rice is NOT your enemy. In fact, rice can be part of a healthy and balanced diet. Watch this video, as we share with you 3 of our favourite HEALTHY RICE BOWL RECIPES! Read below for the full recipe & steps.

How to Eat Rice & Still Lose Weight:
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https://youtu.be/Vi0pomgt72s
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I'm a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 10 years of experience.

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SOY HONEY GLAZED SALMON RICE BOWL (2 bowls)
Ingredients:
200g Salmon Fillet
1/2 cup Edamame, peeled
1/2 cup Cucumber, sliced
1/2 cup Cherry Tomatoes, halved
2 Eggs
2 small bowls of Cooked Rice

Marinade:
1 tbsp. Soy Sauce
1/2 tbsp. Honey
1/2 tbsp. Rice Vinegar
2 Garlic Cloves, diced

Steps:
1) Pre-heat oven to 185C / 365F.
2) Start by making the marinade. In a small bowl, whist together the soy sauce, honey, rice vinegar and garlic.
3) Place the salmon onto a baking dish covered with foil. Brush the soy sauce garlic marinade onto the salmon and let rest for 15 minutes.
4) Place in the oven and bake for 15 minutes or until the salmon is fully cooked through.
5) In the meantime, you can slice all the vegetables and make sunny side ups.
6) Once the salmon is done, remove from oven and let’d start to assemble our rice bowl.
7) Start with the base, which is the rice. And neatly arrange all the ingredients on top of the rice.
8) Top it up with a little of sesame seeds and chilli flakes. Serve immediately.


CHILLI BEEF RICE BOWL (2 bowls)
Ingredients:
300g Beef Fillet
1/2 tbsp. Teriyaki Sauce
1/2 Onion, sliced
4 - 5 Small Chilli, sliced
A bunch of Parsley, sliced
2 Garlic Cloves, sliced
100g Baby Spinach
2 Eggs
1/2 tbsp. Sesame Oil
1 tsp. Soy Sauce
2 small bowls of Cooked Rice

Steps:
1) Thinly slice the beef fillet.
2) Then marinade it with teriyaki sauce and let it sit for about 10 - 15 minutes.
3) In the meantime, let’s slice all the vegetables - onion, small chillis and parsley.
4) Coat the pan with sesame oil, and cook the onions until lightly golden brown and fragrant.
5) Add in the beef and lightly stir-fry until it’s almost cooked, for 3 - 5 minutes.
6) Then stir in the chillis and parsley, continue to cook very quickly for another 2 - 3 minutes. Done!
7) Now let’s cook the baby spinach. In a pan, stir-fry the garlic until golden brown and fragrant.
Then add in the baby spinach and a little bit of soy sauce. Cook very quickly for 1 - 2 minutes and it’s done. Avoid overcooking the baby spinach as we want to still keep it crunchy.
8) Finally, cook 2 sunny side ups.
9) Let’s assemble our rice bowl. Start with the base, which is the rice. And neatly arrange all the ingredients on top of the rice.
10) Top it up with a little of sesame seeds and chilli flakes. Serve immediately.


TEMPEH KIMCHI RICE BOWL (2 bowls)
Ingredients:
300g Tempeh, sliced
1/2 cup Kimchi
100 Baby Spinach
2 Garlic Cloves, diced
1 tsp. Soy Sauce
2 small bowls of Cooked Rice

Marinade:
1 tbsp. Soy Sauce
1/2 tbsp. Honey
1/2 tbsp. Rice Vinegar
2 Garlic Cloves, diced

Steps:
1) Pre-heat oven to 185C / 365F.
2) In a small bowl, whist together the soy sauce, honey, rice vinegar and garlic.
3) Thinly slice the tempeh and place it onto a baking dish. Brush the marinade onto the tempeh and let rest for 15 minutes.
4) Place in the oven and bake for 10 minutes or until tempeh is lightly browned.
5) Now let’s cook the baby spinach. In a pan, stir-fry the garlic until golden brown and fragrant.
6) Then add in the baby spinach and a little bit of soy sauce. Cook very quickly for 1 - 2 minutes and it’s done. Avoid overcooking the baby spinach as we want to still keep it crunchy.
7) Let’s assemble our rice bowl. Start with the base, which is the rice. And neatly arrange all the ingredients on top of the rice - tempeh, kimchi and spinach.
8) If you are new to eating kimchi, then start with 1 tablespoon. If you love kimchi, then serve more. Kimchi is a great source of probiotics.
9) Top it up with a little of sesame seeds and chilli flakes. Serve immediately.