Rabu, 23 Mei 2012

Apa itu kimchi....Makanan Kimchi

Makanan Korea yang terlaris di negara korea,,,ehem...macam sedap...nak cuba buatlah...selain rumpai laut,bimbap....

kalau kimchi memang halal..sayur kobis...

dapat lah 1 recipe kimchi... bla search...
Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many different kinds of ingredients depending on the region where they live.
Today I will show you how to make traditional kimchi with oysters and also we will make radish kimchi (“kakdugi”) at the same time, with the same kimchi paste, which saves time instead of making them separately. You might also be interested in my “easy kimchi” (mak kimchi) recipe if you don’t have a lot of time.
Many people think you have to wait for kimchi to be fermented before eating, but personally I prefer to eat fresh kimchi, as soon as I make it. And I like to make stew (“kimchi jjijae“) out of older kimchi.
If you don’t like oysters, you can leave them out. And if you want to make only kimchi or kaktugi, not both, leave out the other recipe. Or check out my easy kimchi recipe for an easier, faster way to make kimchi.
  • 2 large size napa cabbages (about 8 pounds: 3.6 kg) and 2 Korean radishes (about 4-5 pounds: 2 kg)
  • 1 ½ cup of Kosher salt
  • ½ cup sweet rice flour, ¼ cup sugar, water
  • 4 cups of hot pepper flakes
  • 1 cup fish sauce,
  • 1 medium sized onion, minced (about 1 cup)
  • 1 cup of fresh garlic, minced
  • 1 tbs minced ginger
  • 7 stalks of green onions, chopped diagnolly
  • 2 cups worth Buchu (Asian chives), chopped,
  • 2 cups of matchstick-cut radish
  • fresh oysters (optional)
  1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
  2. Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.
    *tip: the stems should get more salt than the leaves
  3. Peel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of salt. Then set these aside, too.
  4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
  5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
    *the total salting process will take 4 hours
  6. Rinse the salted cabbage and radish with cold water 3 times

Making Kimchi paste:
Make porridge
  1. Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
  2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
  3. Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
  4. Add fish sauce, hot pepper flakes, crushed garlic, ginger, and onion
    *tip: it’s much easier to use a food processor.
  5. Add green onions, Asian chives, and radish.
  6. Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
  7. Mix all ingredients well.

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