Oooo.. Jen, I found another favourite of yours, happy eating:
Korean Kimchi Fried Rice
Ingredients
1 cup of kimchi, drained, chopped
2 cups of steamed rice
2 tbs sesame oil
1 teaspoon of korean chilli paste
1 teaspoon of korean paprika powder
salt and pepper to taste
Directions
saute kimchi until fragant
add paprika powder, rice, the rest of the ingredients
stir well, taste, serve hot
Thursday, August 27, 2009
Kimchi Lover
This is dedicated to our dear Jenny, who not only has a craving for coffee, now has developed a taste for Korean food, specifically kimchi.. so this is for her:
Traditional Kim Chi Recipe
By Dr. Ben Kim
DrBenKim.com
Ingredients:
Napa cabbage - approximately one pound
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy, less if you don't)
1 1/2 to 2 teaspoons of sugar
Directions:
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl, add 4 cups of cold water, cover with plastic wrap, and place in refrigerator overnight. Be sure that water covers all cabbage leaves - place a plate or other heavy object on top of leaves to ensure that they stay covered with water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can shake them gently in the sink to remove excess moisture.
Place cabbage leaves back into large bowl and add garlic, green onion or scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt. Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to use gloves to do this, otherwise, your hands will burn from the chili flakes. If you are pressed for time, mix seasoning ingredients with about a cup of warm water before adding them to cabbage to allow for easier distribution on cabbage leaves.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well - it will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days.
Traditional Kim Chi Recipe
By Dr. Ben Kim
DrBenKim.com
Ingredients:
Napa cabbage - approximately one pound
4 cups of cold water
3 tablespoons of sea salt
1 tablespoon of fresh garlic, finely chopped
1 tablespoon of fresh ginger, finely chopped
1 tablespoon of fresh green onions (scallions), finely chopped
1 teaspoon of dried red chili pepper flakes (more if you like things spicy, less if you don't)
1 1/2 to 2 teaspoons of sugar
Directions:
Separate and wash cabbage leaves. Sprinkle 2 tablespoons of sea or kosher salt evenly on cabbage leaves. Place salted cabbage leaves in a large bowl, add 4 cups of cold water, cover with plastic wrap, and place in refrigerator overnight. Be sure that water covers all cabbage leaves - place a plate or other heavy object on top of leaves to ensure that they stay covered with water.
The next day, pour off water and thoroughly rinse cabbage leaves. You can shake them gently in the sink to remove excess moisture.
Place cabbage leaves back into large bowl and add garlic, green onion or scallions, ginger, dried red chili flakes, sugar, and 1 tablespoon of salt. Use your hands to rub seasoning evenly into all cabbage leaves. Be sure to use gloves to do this, otherwise, your hands will burn from the chili flakes. If you are pressed for time, mix seasoning ingredients with about a cup of warm water before adding them to cabbage to allow for easier distribution on cabbage leaves.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well - it will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 2-3 days.
Photos
Hi y'all... finally managed to upload the photos we took at the wildlife park onto Picasa.. so check them out using the link by the side of this page ya? Enjoy..
And we have a picnic coming up this Saturday 29th Aug. It will be in the morning, don't groan, the reason we have a morning picnic is to avoid the afternoon rain that we get these days. If you haven't received a sms from Jenny by now, you better msg her quick and find out the place and time ok? Bring an extra set of clothing.
Have fun everyone!
And we have a picnic coming up this Saturday 29th Aug. It will be in the morning, don't groan, the reason we have a morning picnic is to avoid the afternoon rain that we get these days. If you haven't received a sms from Jenny by now, you better msg her quick and find out the place and time ok? Bring an extra set of clothing.
Have fun everyone!
Wednesday, August 19, 2009
School Holidays Are Here Again
Ok, so it's a few days before the start of school holidays, no matter, we can wait! But school's out once again, everybody say yea! And we've got 2 programmes planned for everyone, starting with a visit to the Lok Kawi Wildlife Park this coming Saturday! When we mentioned this last Saturday, there were a few requests; ie, a few animals that they wanted to see. Moses wanted to see dinosaurs, and Adriel wanted to see penguins. Poor things, they were pretty delirious then but I promised them they will see these 2 creatures, never mind that dinosaurs are extinct and it's too hot here for penguins, they'll see them. So just wait and see, all right?
So, Wildlife Park.. some things you need to bring, which I will state here in case you didn't get Jenny's mass messaging to everyone.Hats, cos it's so hot and I hate to see anyone getting sunstroke; water - again, since it's so hot you will lose fluid, and a pen, cos we'll be doing something with that pen.. so bring that ok? The rest no need say one, like money etc and wear comfortable shoes, please. Duh!
We meet in church at 8.30am, The Van, Jen and the van will leave church at 9am so do be punctual!
So, Wildlife Park.. some things you need to bring, which I will state here in case you didn't get Jenny's mass messaging to everyone.Hats, cos it's so hot and I hate to see anyone getting sunstroke; water - again, since it's so hot you will lose fluid, and a pen, cos we'll be doing something with that pen.. so bring that ok? The rest no need say one, like money etc and wear comfortable shoes, please. Duh!
We meet in church at 8.30am, The Van, Jen and the van will leave church at 9am so do be punctual!
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