Korean Kimchi - Chilli Paste 韩国泡菜辣椒糊

我的盈盈哈韩，从流行歌曲，连续剧，服装以至食物，她都爱。 每一次和她一起逛超市，到了冷藏部，她总想唆使我买韩国泡菜。尽管韩国泡菜不便宜，我偶尔也买给她吃，重点是她还落力唆使我在家做泡菜。 多年前，在大长今风靡亚洲时，盈盈的爸爸去韩国公干，就带了好些食谱回来给我。为了让她开心，我一页页的翻开了封尘已久的珍藏，认认真真地再做起了泡菜。 Ingredient Korean cabbage 2.5kg Radish 120g Carrot 60g Spring onion 5 stalks or more Sea salt (coarse salt) Chilli paste - click HERE Method Cut Korean cabbage into desired size. Wash and drain away excess water, let dry. Peel and slice radish, cut the radish into strips. Repeat this step to prepare carrot strips. Clean spring onion, cut into desired size. Meanwhile, apply sea salt on every leaves of Korean cabbage. Turn over the cabbage pieces every 30 minutes. When the Korean cabbage becomes flexible but remain crunchy, it is time to wash away the sea salt, let dry before moving on to the next step. Mix radish, carrot and spring onion with chilli paste to form kimchi paste. Place one piece of Korean cabbage on a flat surface, begin with the last leaf, rub on small amount of kimchi paste. Progress to rub kimchi paste to another leaf of cabbage. Repeat this step until all leaves are rubbed with kimchi paste. Roll the cabbage into a piece, place it into a container that is able to contain all cabbage. Make sure you fit the cabbage pieces closely next to each other, with as little gap as possible. Seal the container, leave it in room temperature for fermentation approximately 24-36 hours. Light bubbling is a sign of fermentation. After that, storage the container in fridge. Kimchi will continue to ferment, but at a slower pace. Once the kimchi flavour matures to your liking, it is time to enjoy. For step-by-step video of kimchi assembly, please click HERE. #泡菜 #哈韩 #韩国 #koreanfood #kimchi #oppa #homecooking #homemade #healthylifestyle #fermentation # spicyfood #chilli #singapore #sgfoodie #singaporehomecook #cabbage #wongbak

日式芝麻酱很百搭，很适合搭配不同的沙拉，也可以和蔬菜水果同吃， 例如鳄梨和茄子。我也喜欢和着西葫芦蔬菜面和牛扒，简单的美妙滋味。 Ingredient 1. Toasted white sesame 白芝麻 60g 2. Fine sugar 细砂糖 1 tblsp 3. Japanese sesame oil 日式芝麻油 1/4 cup 4. Japanese soy sauce 日式酱清 1/4 cup 5. Japanese rice vinegar 日式米醋 1 tblsp 6. Mirin-sake mixture 味淋混清酒 1tblsp 7. Japanese mayonnaise 日式蛋黄酱 (optional) 2 tblsp Preparation 1. Toast white sesame to enhance its fragrance 2. Bring mirin and cooking sake to soft boil, in the ratio of 1:1 Method 1. Process the toasted white sesame to desired fineness. 2. Add ingredient 3-7, whisk until well combined. Remark 1. For creamier sesame dressing, add Japanese mayonnaise as indicated. Click HERE to compare the making of Japanese sesame dressing using Thermomix.

A basic and versatile sauce that introduce many possibilities to our cooking... Ingredient Unsalted butter 25g Plain flour 20g Fresh milk 250g Parmesan cheese 25g Ground nutmeg a generous pinch Pink salt to taste White pepper to taste Method 1. Heat butter in a pot over low heat, add plain flour. 2. Stir constantly to cook the flour but not to burn it. 3. Add fresh milk in few batches, stir well after each addition. 4. Bring heat to low, constantly stir with a whisk to avoid burning of cream during cooking. 5. Add ingredient 4-7. 6. In 10-15min time, sauce will thicken. 7. Test consistency by running a finger over sauce on spatula or wooden spoon, if line stays, sauce is ready.