Tag Archives: asian

Asian bean sprout and Chervil salad

The delivery of Chervil In this weeks Organic food basket delivery has led to us experimenting with what to do with it. Dinner tonight was a simple pan fried salmon with this delicious, but very easy to make salad. The Chervil has a lovely aniseed flavor that really adds to the freshness of the dish.

Ingredients

Dressing

  • 1 tsp sesame oil
  • 1 Tbsp coconut aminos (or light soya sauce)
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1/2 Tbsp (not too hot) chili sauce

Salad

  • 150-200g bean sprouts (tauge)
  • 1/2 red capsicum (pepper), julienned
  • 1 orange, peeled and cut into segments, cut segments in half
  • large handful of fresh chervil, roughly chopped
  • Handful of chopped cashews, pan fried

Directions

  1. Finely slice (julienne) the capsicum
  2. Peel the orange and cut it into segment. Cut the segments in half to get chunks of orange approximately 1cm cubed
  3. Chop the fresh chervil roughly
  4. Chop a handful of cashews roughly and dry pan fry (without oil) them until they are golden brown.
  5. Place all the salad ingredients together in a salad bowl
  6. Combine all of the dressing ingredients together in a cup and stir well to combine
  7. Pour the dressing over the salad ingredients and toss to combine
  8. Allow the salad to come up to nearly room temperature by leaving it on the bench top for around 30 minutes. This also give the dressing ingredients time to  intensify in flavour
  9. Serve almost room temperature

 

Homemade Carrot Kimchi

Homemade Korean Carrot Kimchi

No Korean meal is complete without a side dish of Kimchi. It is a national obsession, and rightly so. There are many health studies which show the benefits of this fermented wonderfood!

We have a favourite little Korean BBQ restaurant here in Singapore, and they serve a trio of Kimchi’s. This got us investigating what other Kimchi variations we could make, including this carrot Kimchi.

Chopping the carrot finely takes some work, and you could also grate it to save you some time if you like (although then it will look a little less pretty).

Ingredients

  • 1 kg carrots
  • 1 1/2 Tbsp coarse sea salt

Kimchi paste

  • 1 Tbsp gochugaru, Korean chilli powder
  • 50g leek, shredded
  • 1 tsp minced garlic
  • 1 tsp finely grated ginger
  • 100g fresh daikon / mooli radish, coarsely grated or finely sliced (can be substituted for regular radish, but decrease the amount as it is stronger in flavour)
  • 1/2 tsp fish sauce
  • 1 Tbsp salt

Directions

  1. Peel the carrots and slice them very finely (Julienne). Place them in a bowl and add the salt. Cover the carrots with water and leave them to stand overnight at room temperature
  2. Taste the carrots to check the seasoning and wash in water until it is just too salty for your taste
  3. A good kimchi contains enough salt, but to get it right it is important to taste it. If it is very salty then you need to rinse it more. Rinse it multiple times, tasting  each time until it is just too salty for your taste. If it tastes salty enough for your taste, then it is probably not salty enough, and you should add more salt to the mixture (2 Tbsp rather than 1 Tbsp) when you are making the Kimchi paste.
  4. Mix together all of the ingredients for the Kimchi paste in a bowl
  5. Add the carrots and mix thoroughly using your hands
  6. Place the carrot Kimchi into a jar or bowl with a tight fitting lid. Press them into the jar to be tight fitting, but do not use any real force in doing so.
  7. Put the kimchi into the fridge and let it stand for 10 days
  8. It will keep for approximately 1 month in the fridge

Music to go with it…
Listen on Spotify: City and Colour – Bring Me Your Love

Homemade Korean Kimchi

Homemade Korean Kimchi

One of our son’s best friends at school is Korean, and his mother was nice enough to give us some Korean gochugaru chilli powder. We had been talking to her about how much we loved Korean food, and that we were keen to try making our own Kimchi. After convincing her to swap a BBQ for a Korean dinner at her place, she decided it was our time to cook next and gifted us the chilli powder to make the much talked about Kimchi.

Kimchi is a fermented vegetable dish, much like sauerkraut, except spicy.  The national dish of Korea (and a national obsession), no Korean meal is complete without it. The fermentation process of making it also makes it great for your gut health and there are many studies on its health benefits.

There is no definitive recipe for Kimchi, rather you can make a lot of variations of the basic recipe. Adding carrot or cucumber are some suggestions to get you started. Enjoy!

Ingredients

  • 2 kg Chinese leaf cabbage
  • 200g sea salt

Kimchi paste

  • 150g gochugaru, Korean Chilli Powder (do not substitute for regular chilli powder as this is more like a paprika powder, with a little chilli added. Regular chilli powder would be far too hot)
  • 300g leek, finely chopped
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger, finely grated
  • 200g fresh daikon / mooli radish, grate on wide grater, or finely shred (you could substitute for regular radish, but cut it is a little more intense in flavour, so decrease the amount and cut it up finely)
  • 1 Tbsp fish sauce
  • 1-2 Tbsp salt

Directions

  • Cut the Chinese cabbage in half lengthwise to expose all of the leaves. Place the halves cut side up in a bowl. Salt the cabbage layer by layer. You don’t have to be too perfect at this.

Korean Kimchi

  • Place into a large bowl and cover with enough water to completely submerge it. Place a heave object on top to keep the cabbage submerged under water. I used a pestle, but you could use a bowl, plate, or jar as well.
  • Repeat for each of the cabbage halves until you have used up all of the salt and roughly salted all of the cabbage leaves
  • Cover with a tea-towel and let it stand for 24 hours at room temperature in the brine mixture.
  • Drain the water and taste a bit of the cabbage from the middle to check for how salty it has become.
  • A good kimchi contains enough salt, but to get it right it is important to taste it. If it is very salty then you need to rinse it more. Rinse it multiple times, tasting from a middle leaf each time until it is just too salty for your taste. If it tastes salty enough for your taste, then it is probably not salty enough, and you should add more salt to the mixture (2 Tbsp rather than 1 Tbsp) when you are making the kimchi paste.
  • Carefully squeeze the liquid out of the Chinese cabbage
  • Mix together all of the kimchi paste ingredients in a bowl.

Korean Kimchi

  • Either you can leave the cabbage halves still whole, or you can cut the ends off them in order to separate the leaves. I cut the ends off to make it easier to put them into the jar that I had available.
  • Mix the Chinese cabbage and kimchi paste thoroughly with your hands. It will wash off easily, and there isn’t really a good substitute to just getting in there and getting dirty!

Homemade Korean Kimchi

  • If you are leaving the cabbage halves whole, then make sure that you lift the leaves up and press the paste in between them.
  • Place the kimchi into a jar or bowl with a tight fitting lid. Press into the container so that it is tightly packed, but don’t use too much force in doing so. You just want to press it into the container to completely fill it.
  • Leave the kimchi to stand on the bench for 24 hours.
  • Transfer to the fridge and leave it for 7-10 days before you start to eat it.
  • It will last for around 2 months in the fridge.

Music to go with it…
Listen on Spotify: The Very Best – Makes a King