Mashed Potatoes + Gravy

Wash and peel 6 potatoes. Cut them in half and place in a 2 quart pot 1/2 filled with water. Add 1 teaspoon salt. Boil the potatoes about 20-25 minutes. Check at 20 minutes. Use a fork and carefully pierce the potato for softness. They should be soft and not too mushy. When done, drain the water. Add the butter, milk and a shake of pepper. Mash with potato masher until they are fluffy. Taste, and add more salt if needed. Pile lightly and high into a serving dish. Place 2 tablespoons of butter on top of potatoes.

GRAVY:

Thicken 2 tablespoons meat drippings or Minors Au Jus with 1 to 2 tablespoons flour. Slowly stir in 1 cup water and 1 cup milk. Season with salt and pepper.

alternative: HP sauce?

KFC Gravy
beef or chicken stock - depends on how much you want to make
salt - sesedap rasa~
msg - optional
soy sauce, regular - 1 teaspoon; not too much ( add flavor and colour)
corn flour - depends on how much stock you use or until it makes the gravy thickened
black pepper, ground of course - you can put a little bit of white pepper if you want.

1. heat the chicken or beef stock.
2.add corn flour mixed with water or stock~
3.add salt,msg*, pepper and soy sauce
4.cook on a sauce pan until it thickened

Bi Bim Bap

INGREDIENTS
Ingredients
18 ounces chicken breasts
6 eggs, separated
12 ounces carrots, julienned
12 ounces cucumbers, julienned
12 ounces spinach, cooked and shredded
sesame oil, as needed
salt, pepper to taste
6 cups cooked sushi rice
1 cup soy sauce
1 cup sugar
1/4 cup garlic, minced
1/4 cup chopped white scallion (chang, onion shoot)
3 tablespoons sesame seeds, toasted and crushed
1/4 cup chili bean paste (kochujang)
2 tablespoons sugar
1 tablespoon water

METHOD
1. Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
2. Cut chicken breasts into small pieces, matchstick sized.
3. Let rest at least 2 hours in marinade -- refrigerated.
4. Season egg yolks with salt. Beat until smooth.
5. Lightly oil and heat nonstick pan over medium flame.
6. Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
7. Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
8. Julienne white and yellow crêpes. Reserve.
9. Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve.
10. Stir-fry spinach in sesame oil. Reserve.
11. Arrange chicken, egg, vegetables around rice.
12. Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly.
13. Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
14. Serve Kochujang sauce with the Bi Bim Bap.