Home Made Kimchi

Ingredients

1) 1 large Chinese cabbage
2) 1/2 cup of salt
3) 1/2 teaspoon cayenne pepper (Korean chili powder)
4) 2 cloves garlic (finely chopped)
5) Ginger (grated)
6) Fresh chili
7) 1 table spoon caster sugar
8) 5 spring onions (finely chopped)
9) 600 ml of cold water

To start cut the cabbage in half, then cut them up into bit size. Lay the cabbages layer by layer in a large bowl and sprinkle with a little salt after each layer (this step helps to ferment the cabbage). Cover with a dinner plate that will fit snugly as possible on top of the cabbage and weigh down the plate. Keep the bowl in a cool place for 5 days (fridge is fine).

After 5 days, remove weights and plate drain off any liquid in the bowl. Rinse the cabbage well under running cold running water. Squeeze the cabbage to get ride of excess water and then combine the cabbage with the cayenne pepper, spring onions garlic, ginger, chili and sugar. Mix well to combine before placing the cabbage into a large sterilized jar (as long its clean will do). Pour the water over top and seal the jar with a tight fitting lid. Refrigerate for 3 to 4 days before eating.

Amount of ingredients added into the cabbage can be adjusted to personal likings. I will try to post the picture of my end product soon. My first attempt was salty because i added too much salt, so please do take note of the amount of salt added. During the fermentation period, do not try to lift the plate or add extra salt as it would make the cabbage test bad.

Bacon Aglio Olio

Ingredients

1) Streaky Bacon (YUM YUM!!! =P~ )
2) Pasta of your choice (Linguine or Spaghetti is fine)
3) Olive oil ( Virgin or not your choice)
4) Garlic
5) Chili
6) Salt

To start finely chop the garlic, cut the chili and bacon into bite size . You will boil the water at the same time where you do your chopping stuffs.

Toast or Grill the bacon till it turn dry and crispy.

Put in pasta when water is ready, boil it till it cook but not overcook ( need lots of practice on this). Drain the pasta and put it aside.

Preheat wok with mid flame, pour in 4 spoonful of olive oil and let it heat for around 20 seconds. Pour in garlic, chili and bacon. Put salt for taste. Fry it for around 15 seconds. Switch to low flame. Place in pasta and mix it well, pour 1 spoon of olive oil mix and serve.

P.S I did not write down the portion needed for the ingredients. Use your creativity and prepare a dish that suit your taste.

*Things to note*
Do not over cook the pasta as it will turns out soggy.
Most important element to cook Aglio Olio is timing.

Mild spicy chicken cutlet

Ingredients

1) Chicken thigh meat or drumstick (which ever you prefer)
2) Chili powder (grab it off the shelf at any supermarket, Mexican chili powder recommended)
3) Potato flour
4) Egg
5) Cooking oil
6) Salt
7) Bread crumbs (left photo) or cereal (right photo)

To start, ensure the meat is in the form of cutlet else you can lightly smash it flat with the back of your chopper (remember smash not chop).

Marinate the meat with salt and chili power. Massage and rub the chili powder and salt inwards. Coat the meat with potato flour. Refrigerate for 2-3 hours.

Preheat the oil in the wok using mid-fire. Beat the eggs at the same time. Prepare the crumbs or cereal on a plate.

Dip the coated meat into the beaten eggs and coat it with the crumbs(this must be done quickly). Lightly place the meat into the wok. When the top of the meat turns light brown, flip side. The meat is done when both sides are brown.

Add in lettuce and baby tomatoes to make the dish more wholesome.