Army Stew (4 servings)

Ingredients

 4 cups (1 litre) chicken stock

o Can dilute (1:1 stock:water)
 200g (7 ounces) SPAM, thinly sliced
 4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced
 250g (9 ounces) tofu, sliced (about 1.5cm, 1/2 inch thickness)
 1/2 cup ripened bite sized Kimchi
 110g (3.9 ounces) instant ramen noodles
 50g (1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen
 30g (1 ounces) green onion, thinly & diagonally sliced
 1 or 2 slices of cheese

Sauce (Mix these in a small bowl)

 2 Tbsp rice wine (mirin)

 1 Tbsp soy sauce
 1 Tbsp minced garlic
 1/2 Tbsp sugar
 1/2 Tbsp Korean chili paste (Gochujang)
 A few sprinkles of ground black pepper

*1 Tbsp = 15ml, 1 Cup = 250ml

Methods

1. Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion
and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of
the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8
mins).
2. Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese
on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).
Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the
dining table).
 Pan Fried Fish

Ingredients:

 1 pound of white fish fillets (rinsed and patted dry)

 3 teaspoons salt
 1 teaspoon pepper
 2 eggs
 3 tablespoons flour
 Cooking oil

Methods:

 Cut the fish diagonally with the grain so the pieces are about 1 1/2 inch thick. Salt and
pepper the fish on all sides.
 Beat eggs with any remaining salt in a bowl. Place bowl next to the stovetop.
 Put flour in a shallow bowl or dish next to the egg.
 Heat up a pan with a few teaspoons of oil over medium heat.
 Dip each fish piece into flour to coat; then dip into egg mixture and place in the frying pan.
 Fry fish for 2 to 3 minutes and then flip over to finish for another 1 to 2 minutes, or until the
batter becomes a light yellow. (Try not to overcook, as the fish will become dry.) Remove to
paper towels to drain. Serve hot.