My Homemade Kimchi

I had been thinking about putting out this recipe for almost a year. Here it is now:

Ingredients: Salted water (1 part of sea salt, 10 parts of water), napa/Chinese Cabbage (2 heads ; cut and soaked in salted water for 8 hours, rinsed), 6-8 green onions (cut), red peppers powder (3tbs spoons), sugar (1tbsp), Korean fish sauce (3tbsp.), 5 cloves of garlic (minced), 1-1.5 tbsp. minced ginger
Direction: (1) Mix peppers powder + sugar + fish sauce to form pepper sauce, sit it for 3 hours; (2) Mix (1) with all other ingredients together and you have Kimchi, put it in a air-tight container/ziploc bag/jar, put in the refrigerator, and serve cold (best taste after 3 weeks).

Salad Special

Ingredients: Tomato, cherry tomatoes, cucumbers (peeled), Japanese cucumbers, dried mint, olive oil, salt, blue/goat cheese

Umm..I smell spare ribs.... :)

Onion spare ribs in lunch!

Chicken and Fish Creations

Chicken Fillets were marinated and coated with eggs and flour. They were then pan-fried.






In this one I use salmon fish.

Light Summer Bento

This summer lunch has rice balls, rolled egg, squids, and cherry tomatoes.

Napa Cabbage garnished with Korean Kimchi

This is a very light dish. My Kimchi was a little bit too spicy, so I used it to garnish my boiled napa cabbage - a great side dish :)

Lunch with Fish Filet and Korean Beef

In this lunch we have Korean-style stir fry beef. Fish filet, rice (topped with Japanese rice seasoning), and asparagus.

Steamed Tench Fish

One of my favorite dish: steamed fish with ginger, green onion, and a bit of olive oil. Soy sauce can be added when served.

Yesterday Dinner

I am back. For those who know me would have known that my hubby and I have relocated to Asia during the pass couple months. From now on we will have even more pictures of Asian foods (click on the pictures to see a bigger view)!

I cooked a two person meal yesterday.

Chicken cooked with mushroom in a pot.

Pan-fried Chinese red-snapper.

Boiled Choi-sum