Kimchi

A friend had just requested for my kimchi recipe, which I totally forgot to blog about and hope that I don't forget the steps and the ingredients yet.. :p

Ingredients:

• 1 head of chinese cabbage/napa (roughly 1-1.2kg)
• 1 cup of coarse salt
• 1 sink of water or a big pot of it
• 6-7 pieces of korean anchovies (it is big and a lot more flavourful then the normal ikan bills)
• 3 cups of water
• half an apple - cut to small pieces
• a small piece of ginger (roughly 3cm x 1cm) - cut to small pieces
• half a big yellow onion - cut to small pieces
• 3-4 pieces of garlic - cut to small pieces
• 1/2 cup cooked rice
• 2 pieces of raw squid, cleaned and cut to small pieces
• 1/4 cup of salt
• 1 to 1.5 cup of korean chilli flakes
• 3 tablespoon of sugar (i used brown ones)
• 1 leak - cut to 3cm length
• 1 carrot, julienned
• a bunch of spring onion - cut to 3cm length

Steps:

1. This first step need to be prepared a week in advance or you may buy ready made fermented shrimp (cencaluk) or fermented squid. Mixed the 1/4 cup of salt with the raw cleaned squid in a container. Leave it to ferment in the fridge for a week.
2. Cut the napa to small pieces of roughly 3x3cm size. Seasoned the sink of cold water with half the cup of salt. Next layer a layer of napa in it, sprinkle with the balance of the salt, another layer and sprinkle and repeat till all the napa is soaked in the cold water. Used something heavy to press it down. Soaked for at least 2-3 hours till the leaves are all lifeless and soft.
3. Rinse the napa off the salt water (at least three rinse) and dry it. You may keep the water to wash veggie or fruit instead of wasting it.
4. Boiled the 3 cups of water with the anchovies for at least 20mins. Leave it aside to cool.
5. Place the rice, apple, squid (if using shrimp, no need to do this step), ginger, garlic, onion with a little of the anchovies stock in the blender and give them a blitz till it is all smooth.
6. Stir in the mixture into the chilli flakes and sugar till even. If too thick add a little more of the stock. If using shrimp, add in now.
7. Mix the leak, carrot and spring onion into the chilli paste.
8. Now prepare your container to store the kimchi. I used a big container, you may do it in few small one.
9. Rub the chilli paste on the napa leaves evenly, piece by piece and layered it on the container. When you are done with all,  pour in all the stock to the chilli paste, mix it well and pour it over the leaves.
10. Leave the kimchi to ferment a day at room temperature before transferring it to the fridge to store. The longer it is outside, the more fermentation will take place.

Chinese Cabbage with Preserved Beancurd

• 20 leaves of chinese cabbage, cut to 3 each


• 2 cubes of preserved beancurd


• 1 handful of anchovies


• 3 cloves of garlic sliced


• 2 teaspoon of oil

1. Saute anchovies till fragant, add in garlic.


2. Once garlic turn lightly golden, add in the chinese cabbage and preserved beancurd.


3. Stir fry till cabbage is well covered with beancurd.

Chinese Cabbage With Preserved Beancurd @ Group Recipes

Grilled Cabbage with Spicy Sour Sauce

• 1/2 cabbage, sliced side way (bout 50g)


• 1 table spoon of cubed cheddar cheese


• 1 tablespoon of butter (sliced to small pieces)


• 1/2 bombay onion - chopped


• 1 egg


• aluminium foil to grill the cabbage


• 1 kaffir leave (cut to small slices)


• 2 teaspoon of thai chilli paste with smoked fish - for sauce


• 2 teaspoon of sukiyaki sauce - for sauce


• 1 teaspoon of plum sauce - for sauce


• 2 teaspoon of evaporated milk - for sauce

1. Mix all the sauce ingredients evenly and leave it aside.


2. Place onion on the aluminium foil. Top with cabbage, butter and cheese.


3. Grill for 30mins.


4. Top the cabbage with creamy fried egg and the sauce.

http://www.grouprecipes.com/13541/grill-cabbage-with-sour-spicy-sauce.html

Curry Fried Cabbage

• 1 cabbage (small size bout 200g) cut slice across


• 50g pork slice (marinate with salt and pepper)


• 1/4 teaspoon of chopped ginger - A


• 2 shallot chopped - A


• 5 pieces of garlic chopped - A


• 2 tablespoon of chopped onion - A


• 1 tablespoon of chopped preserved radish (choy po) - A


• 2 tablespoon of chopped dried shrimp - A


• 2 tablespoon of oil


• 1/2 cup of water


• 1/4 cup of water - B


• 1 tablespoon of oyster sauce - B


• 1 teaspoon of corn starch powder - B


• 1 pinch of salt - B


• 2 teaspoon of curry powder - B


• 1/2 teaspoon of sesame oil - B


• 1 pinch of pepper - B


• 1 teaspoon of sukiyaki sauce - B

1. Heat up the oil and saute all the A ingredients.


2. Add in pork and stir fry till cooked.


3. Add in the cabbage and stir fry for bout 2 mins. Add in the water and let it boil.


4. Stir B ingredients properly and add in.


5. Once the sauce thicken, turn off the fire and dish out to serve.

http://www.grouprecipes.com/12448/curry-fry-cabbage.html

Wrap Around the Wrap

Have quite some leftovers of the the blended ingredients from the wanton recipe. So added an egg yolk and some corn starch.

Have a layer of chinese white cabbage top on a soy sheet. Lay some straw mushroom (about one inch thickness) and put some of the blended ingredients. Wrapped the mixture up.

Soup base in onion and egg white.

Served along with pan fried chicken.

Cabbage Taufu Soup

• 2 cup of cabbage (shredded)


• 1 cup of celery (cut to one inch pieces)


• 8 pcs of wanton skin


• 8 spoon of cheese powder (can be either mozarella, gouda or cheddar)


• 1 cup of chinese mushroom (shredded)


• 2 pieces of hard taufu/tauhu


• 1 tablespoon of miso paste


• 5 cups of water


• 2 cloves of chopped garlic

1. Cut taufu to small pieces. Marinate it with five spice powder, salt and pepper.Coat it with a thin layer of corn flour.


2. Wrapped each spoon of cheese powder in each piece of wanton skin. Leave aside.


3. Lightly fry the tauhu (not deep fried) till all side till golden brown. Dish out to the serving bowl.


4. Saute garlic in about 1 teaspoon of olive oil.


5. Add in mushroom and stir fried for about 30seconds.


6. Add in celery and cabbage. Stir fry till cabbage turn to bright green.


7. Pour in the water and add miso paste. Stir till miso dissolve. Leave it to boil.


8. Add in wanton and boil for another half a minute. Served in the serving bowl with the tauhu

Cabbage Tauhu Soup @ Group Recipes