Sunday, 30 March 2014

How tO makE KIMChi : Meh KitO buEK KIMChi

Recipe has no SOUL, YOU as the cook must bring SOUL to the recipe. I believe cooking with LOVE provide food for the SOUL.

Sharing food with another human being is an intimate act that and should not be indulged and lightly ~ Milk Fisher ~

Assalamualaikum & Anyeonghaseyo..
가장 좋아하는 한국음식이 무엇입니까?

KIMChi aka Sayur Jeruk

Talk about sharing,for entry today I would like to share with U all about how to make KIMChi (kali ni den speaking yo,entry dalam english). As you know from my last entry before this,you can see here, KIMChi and me cannot be separated hahahaha.. I'm really addict with this food,every dishes especially stew, I will put a small (maybe many) portion of this KIMChi huhuhu. Of the countless varieties of kim chi that are made in Korea, by far the most common and celebrated version is made with Napa cabbage.

KimChi that's made with cabbage is loaded with indole-3-carbinol (I3C), a compound that is well recognized as a powerful cancer-fighting compound. Numerous studies indicate that I3C can offer protection against many different types of cancer and may even stop the growth of existing tumors ~ dR. Ben Kim ~

You could hop on over to a local Korean market to buy a bottle of kim chi, but it may not be as healthy as you'd like, since most commercially prepared varieties are made with white sugar and shrimp.

To make healthy KIMChi that still has lots of flavor and health-promoting compounds. For your information, in Korean we can see and found many type of KIMChi. But for today I would like teaching you how to make traditional Napa cabbage KIMChi (tong baechu KIMChi). 

Good authentic homemade kimchi is much easier than you think. Cut up the cabbage, salt, rinse, and mix with the seasoning! Simple, right? The ingredients for the tong baechu KIMChi were laid out neatly for us. The recipe is a three step process as I said before. First, the cabbage needs to soaked and salted. Second, the marinade has to be prepared. Lastly, the cabbage is combined with the marinade and left to ferment for three weeks.

Now let's look at the ingredients.

For Napa cabbage

  • 2 heads Napa cabbage (kobis cina/kobis bunga)
  • 2 cups sea salt (garam kasar)
  • 8 cups water (air)

For KIMChi merinade

  • 5 cups water (air)
  • 1 cup coarse Taeyangcho red chili pepper powder (serbuk cili)
  • 5 ounces garlic (bawang putih)
  • 10 ounces Asian pear, peeled and quartered (buah pear/blh ganti gula utk manis)
  • 9 ounces onions, peeled and quartered (bawang merah)
  • 1 ounce ginger, peeled (halia)
  • 4 ounces Fresno chilies (cili merah)
  • 2 pounds radish, julienned (lobak putih)
  • 4 ounces dropwort (daun salom)
  • 4 ounces red mustard greens (sawi hijau)
  • 4 ounces green onions (bawang besar warna putih tu)
  • 1/4 cup Korean anchovy fish sauce (sos ikan bilis)
  • 3/4 cup Korean salted shrimp sauce (sos udang)
  • 4 ounces fresh shrimp, chopped (udang kecil)
  • 4 ounces fresh oyster (can replace with oyster sauce/ blh gnti dgn sos tiram)

Potong separuh n split pakai tangan

Prepare Napa cabbage

Now let's prepare the cabbage. Use medium sized cabbages. When you cut the cabbages,first cut only halfway within knife and split it apart with your hands. Prepare salt water and use half in salty and leave half. Pour salt water on the cabbage. Since the stems are tough,sprinkle sea salts under leaves.Let it sit for about 3 hours than flip the cabbages over. Washes cabbages and drain.

Rendamkan Kobis

Prepare kimchi marinade

Add the red chili pepper powder to anchovy souce and mix well. Place the onions, pear, garlic, ginger, and Fresno chilies in a food processor and pulse until finely minced. Set aside.

Serbuk cili + Sos ikan bilis
Sayur yang telah siap dipotong

Add the pureed chili mixture, along with the radish, dropwort, red mustard greens, and green onions to the red chili pepper powder mixture. Combine the mixture thoroughly, making sure that the greens are incorporated completely.

Gaul kesemua bahan diatas

Lastly, add in the oyster sauce or fresh oyster, salted shrimp sauce, and fresh and salted shrimp. Once again, combine the mixture very well. If mixing with your hands, be sure to wear rubber gloves to avoid chili burn. 

Dah siap buleh makan dah!!

KIMChi develops good taste and scent after a certain fermentation period. KIMChi itself delicious but it can also be used as ingredients for stew and variety of different dishes.

Dah siap,jangan lupo cubo yo. Den dah buek & menjadi,dah dapek confirmation laei dengan kawan Korean den. Yang best ehh sumo keluargo den dan kawan den suko. Kalo nk laei sodap bilo buek stew tu,lotak ayam brand punyo sardin uii mangaii sodap ehh tak terhingga....

Dan laei satuu!!

Remember to say "Bismillah" before you eat, also please do not waste food k...

See YOU next time in next entry!!!.....

Assalamualaikum & Anyeonghigaseyo..

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