Monday, June 1, 2015

How to Make Kimchi

There was a Korean food fair at one of the supermarkets a while ago and in the excitement, I bought a big box of Lotte Pepero chocolate sticks and a giant pack of chilli flakes because I wanted to make my own kimchi.

Well, all the Pepero sticks have been eaten but the big pack of chilli flakes is still there with nowhere to go. Thanks to YouTube, I have these sensei who will teach me how to make Korean kimchi:

 A simple, straightforward recipe with Napa cabbage, radish, apple, pear, onions, spring onions, garlic, ginger, fish sauce and 4 cups of chilli flakes:


Another interesting recipe but she made/use 10 lbs of kimchi/cabbage! Looks really yummy though when she sprinkled roasted sesame seeds over the fresh kimchi:


Most likely, I'll try this traditional kimchi recipe first since it can be eaten on its own or made into soups and etc. Plus, it's similar to the way one of my Korean students showed me how to do it years ago, without the porridge (or gruel) though :)


- the sweet rice flour can be replaced with all purpose flour.
- Chinese flat leaf parsley and Chinese chives are optional.
- Mild kimchi - 1 cup of hot chilli flakes
- Spicy kimchi - 2 cups of hot chilli flakes

Sunday, May 31, 2015

Pasta Carbonara...with cabbage?!

What makes a quick dinner? For us, it's a bottle of Prego pasta sauce, minced meat and whatever green vegetable is in the fridge.

I usually buy bolognese sauce but since the kids like cheesy sauces, I got a jar of carbonara.

One evening, I'd only had a head of cabbage in the fridge and so, carbonara cabbage it is!

Prego pasta sauce always turns out good and the kids didn't complain.

However, I found the smell of cabbage a bit overwhelming in such a light, cheesy sauce.

Well, this is a kitchen experiment that is not to be repeated :)

By the way, mac and cheese with peas are also not a good way to go LOL