Resipi : Pajeon (파전) a.k.a. Penkek Daun Bawang

Assalamualaikum dan hi :)

             

Lama tak tempek resipi kan.. sebab sekarang dapur jarang berasap hihii... 

Oklah.. kali ni nak tempek resipi Pajeon atau Penkek Daun Bawang (Green Onion Pancake). Resipi ni dah pernah pun tempek dulu-dulu-dulu masa tahun 2011 hehe.. Takpelahkan..Ulang tayang.

Pajeon tahun 2011

Pajeon ni memang kerap buat kat rumah. Husband dan anak-anak suka. Kadang-kadang memang request masak pajeon ni bila taknak

Resipi : Mapadubu/Mapa tofu (마파두부)

Assalamulaikum...

Khamis sudah.. bulan puasa pun dah dekat sangat dah :)

Hari ni just nak share dengan semua salah satu makanan Korea yang menjadi kegemaran saya dan en.somi.  Namanya Mapadubu/Mapa tofu (마파두부).  Resipi ni saya ambil dari web Maangchi yang memang terkenal lah kepada peminat-peminat makanan Korea seluruh dunia.. Memang mostly omputih la yg visit web dia ni.. 

Dah beberapa kali saya masak Mapadubu ni (sebelum pregnant lah ye.. sekarang cuti panjang tak memasak :)).  Bahan utamanya adalah Dubu (두부) iaitu tofu atau dalam bahasa kita tauhu lah cuma bukan jenis yang keras yang selalu ada kat kedai yang 30sen sebiji tu.  Ada satu lagi jenis tauhu (kat kedai jugak) tapi dia agak lembut sikit atau 'medium firm'. Haaa, jenis yg ni lah yang sesuai.. Jap, saya letak gambo..

:: tauhu ni memang best!! ::

Haaa... tauhu cam kat atas ni la ye.. saya memang beli jenis ni aje, tak keras sangat & tak lembik sangat. Buat tauhu sumbat pun memang terbaik!! :). Since kami suami isteri memang sangat suka makan tauhu especially en.somi ku sayang :), Mapadubu ni memang menepati tekak kami :)..

So back to recipe, saya terjemahkan dalam bahasa melayu lah kali ni... kalau nak english version berserta video memasaknya, boleh lawat web Maangchi di sini.

Mapadubu/Mapa tofu (마파두부).

Bahan-bahan:

Bahan A : dipotong dadu besar-besar saiz ½inci
1 pek (400g) tauhu lembut/tofu
230g dada/isi ayam
¾ cawan lobak merah
1 biji bawang besar kuning/holland

Bahan lain :
1-2 sudu besar minyak sayuran/ minyak masak biasa
4 ulas bawang putih (dicincang)
1 sudu kecil halia (dicincang)
½ cawan kacang walnut
7 batang daun bawang (hiris ¼ inci panjang),
1 biji cili hijau (hiris)
1 biji cili merah (hiris)
3 biji cili kering
¼ cawan sos tiram
1 cawan air
1 sudu kecil serbuk lada hitam
1 sudu besar tepung jagung (dilarutkan dengan 1 sudu besar air)
1 sudu kecil minyak bijan

Cara memasak (2-4 servings):
Masa memasak: 40-50 minit

1. Panaskan minyak dalam kuali.
2. Masukkan cili kering, bawang putih & halia. Kacau 10-15 saat.
3. Masukkan dada/isi ayam. Kacau beberapa minit.
4. Masukkan lada hitam, lobak merah, bawang, walnut, sos tiram dan air.
5. Biarkan ia masak selama 8-10 minit sampai ayam masak sepenuhnya
6. Masukkan tofu/tauhu. Kacau perlahan supaya tauhu tak pecah.
7. Masukkan daun bawang, cili hijau & cili merah
8. Kacau sekali-sekala, biarkan masak beberapa minit.
9. Masukkan tepung jagung yg telah dilarutkan dgn air tadi.
10. Akhir sekali masukkan minyak bijan dan kacau perlahan.
11. Siap!. Boleh dihidangkan.

Makan satu lauk ni dengan nasi panas dah mencukupi sebab dia dah ada sayur & ayam sekali dalam satu hidangan. Lengkap & perfect!.

Kimchijeon (김치전) / Kimchi pancake

Resipi lagi..? korean food lagi?...

Alaaa...sebenarnya dah lama buat benda alah ni tapi tak sempat nak mengarang nye... menduga iman jugak bile menaip entri makanan masa tengah puasa ni hehe...

Kali ini saya letak resipi kimchi pancake.. ye kimchi pun mereka buat pancake. dan diorg guna fermented kimchi which dari segi rasa nye dah masam la... kalau kita la kan.. makanan masam2 camni for sure masuk cik tong (tong sampah) dah kan? tapi diorg banyak makan jenis staple food.. kalau mula2 nak try makan korea ni mungkin tak lalu ditekak kot tapi lama2 biasa aje.. ade berani?? =D

Kimchi pancake/ Kimchijeon/ 김치전 ni saya guna baki kimchi saya tu.. lama2 dok dalam fridge pun jadi fermented gak, cuma proses die lambat sikit la berbanding kalau letak kat room temperature. So, sekarang stok kimchi saya dah habis.. balik ni nak buat stok kimchi yang baru.. =D

ok la, tengok resipi terus! pastinya ambil dari Maangchi juga!

Kimchijeon made with chopped kimchi
Yield:
2 -4 servings

Ingredients:
Kimchi, onion, salt, sugar, flour, vegetable oil.

Directions:

1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon.
2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
5. Turn it over with a spatula or flip it.
6. Lower the heat to medium and cook for another 1½ minutes.
7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.

*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Dalam web Maangchi ade 2 jenis kimchijeon. Boleh tengok wbsite die untuk gambar step by step or video cara membuatnya =D

Sukjunamul (숙주나물) / Mung Bean Sprout Side Dish

Assalamualaikum...

Kemalasan tahap gaban untuk meng'update' blog ni.. dah banyak sawang dah..

mood agak down sikit lately ni.. ditambah pulak dengan masalah baru yang ditimbulkan sang kancil saya tu.. hadoii.. kene repair lagi... banyak betul problem die kali ni... burn duit camtu saje2 aje.. frust betul..

ok la.. cerita kereta tu later.. la ni saya tempek resipi aje la ye.. Resipi as usual dari Maangchi. Dia ada invite saya untuk feature dalam website die as Korean Food Fan tapi saya tak reply lagi hehe.. sebabnye tak berapa pandai nak buat karangan dalam english hehe..

So kat bawah ni one of diorang punye side dish/banchan 반찬.. rasanya cam ala2 ipoh bean sprout tu pun ye jugak cuma takde letak soy sauce aje.. simple..

Recipe from Maangchi

Sukjunamul (숙주나물) / Mung Bean Sprout Side Dish

Ingredients (for 2-4 servings):
Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil

Directions:

1. Wash and drain 12 oz (340 grams: about 3½ cups’ worth) of mung bean sprouts in cold water a couple of times until they’re clean. Pick out any brownish rotten beans.
2. Put them in a pot and add ½ cup water and ¼ ts salt.
3. Cover the pot and bring to a boil over high heat for 5 mins.
4. Rinse in cold water, strain, and set aside.
5. Cut about 1 cup’s worth of seedless cucumbers into matchsticks and put into a bowl.
6. Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes.
7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl.
8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl.
9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl.
10. Mix well by hand.
11. Transfer to a serving bowl and serve with rice.

DoenJang Jjigae (된장찌개) / Bean Paste Vegetables Stew

Salam salam..

Lama tak bersiaran.. gaya busy sangat kan ? =D
Ada banyak cerita nak update tapi takde masa nak mengarang =D..

So kali ni just post resipi aje eh.. makanan korea lagi aci? hehe.. kalau saya pos makanan melayu, korang mesti dah terror sangat kan? malu nak pos resipi yang entah hape2 hehe...

So kali ni pasal doenjang jjigae.. ni memang common makanan untuk Korean. Tanyala mane2 sure ade bende ni.. kalau tengok drama Korea pun mesti korang perasan diorang ade makan stew ni..

Saya dah beberapa kali masak ni.. mula2 buat dulu takleh nak telan sebab pelik lak rasa die. Mungkin sebab tak ngam ngan rasa doenjang (된장) tu. 된장 ni sebenarnya fermented soy bean, rasa ala2 tauchoo tapi jenis dah kisar punye.. Tapi lepas makan kat GoongJeong (궁정) aritu, rasa 된장찌개 diorg tak sama la, lagi ok. Lepas check balik rupenya nak kene rebus ikan bilis & 된장 tu lama sikit, baru ok.. but still husband kurang minat 된장찌개 ni.

Just saya, Husna & Aliff aje yang ok.. suka hati laaaa =D

Recipe from : Maangchi

Deon Jang Chigae
(Bean paste and vegetable stew)

Ingredients:

• 1 medium size potato
• a zucchini or a squash
• 1 medium size onion
• garlic
• 1 green chili pepper
• 7 dried anchovies
• 1 green onion
• 100-150 grams of tofu
• soy bean paste (doen jang)
• 4 shrimp

Almost all Koreans love this food, and I think you will, too!

1. Prepare a ceramic pot to put all the ingredients in.
2. Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot .
3. Cut zucchini into 2 cups worth of cubes, and put them into the pot.
4. Cut your onion into chunks, and put them into the pot.
5. Slice your green chili pepper, and put it into the pot.
6. Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot.
7. Chop up 4 shrimp and put them into the pot.
8. Mince 5 cloves of garlic and put it into the pot.
9. Your pot will now be 2/3 full with your ingredients.
10. Submerge everything in water and cook it over high heat.
    *tip: Don’t put too much water, just enough to cover everything
11. When it starts boiling, add 4-6 tbs of bean paste, stir the stew, and keep cooking
12. When the stew is sizzling and all ingredients are cooked, cut your tofu into cubes, chop up 1 green onion, and add them to the stew.
13. Occasionally stir the boiling stew with a spoon.
14. Serve it with a bowl of rice and other side dishes.
    *tip: to check whether or not the ingredients are cooked, taste the potato.

:: my 된장찌개 ::

Pajeon (파전) / green onion pancake

Salam all...

Korek2 folder gambar terjumpa gambar pajeon ni.. actually dah lama buat tapi tak tertempek kan resipi ni.. pajeon ni salah satu appetizer, kalau gi restoran korea mesti ade bende ni.. memang simple gile. Dah few times jugak buat mende ni tapi buat jadi lauk lak bukan appetizer hehe... kalau perasan, korean food betul yg guna green onion/daun bawang.. mmg baaanyak resipi diorg guna daun bawang. entah apesal pun taktau la kan... =D

Pada saya, pajeon ni sedap kalau nipis+ade rasa crispy sket, kalau tebal pancake tu, kurang ummph =D.

again, this recipe copied from Maangchi


Pajeon 파전 (green onion pancake)

Ingredients (for 1 rectangular pancake about 6×7 inches):
Green onions, flour, water, soybean paste, sugar, and vegetable oil.

Directions:
1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion).
2. Cut them into 5 inch long pieces.
3. Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth.
4. Place a non-stick pan on the stove and heat it up.
5. Add about 3 tbs vegetable oil to the heated pan.
6. Put the green onion on the pan parallel to each other, in the shape of a rectangle.
7. Pour the batter over the green onion evenly.
*tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
8. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
9. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
10. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
11. Cook another minute and transfer it to a serving plate.
Serve hot with sauce.

Sauce:
Mix these ingredients in a small bowl:
2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or honey, chopped onion, chopped green or red chili peppers, and 1 ts roasted sesame seeds.

haritu saya tak buat sos nye.. nanti saya buat lagi dengan sos & akan tempek sini lagi skali =D

:: my pajeon 파전 ::

막김치 (Mak Kimchi/ Easy Kimchi)

Assalamualaikum..

wallawehh.. lama sungguh tak buka blog ni.. last week whole week saya ada audit di Alor Setar. Minggu ni terasa banyak kerja pulak. Tak dan nak buka blog apatah lagi nak buat karangan untuk update blog ni..

Tak tau nak tulis pasal apa so just post a few recipes yang saya cuba.. semestinya makanan Korea lah kan hehe.. sampai husband pun dah tegur..makanan Korea lagi? hehe.. tapi die ok aje..makan semuanya pun =D

Ni saya buat malam tadi. Kimchi lagi. Teringat aritu husband tanya, "kimchi takde?" hehe dah habiss daa... Tapi yg ni pesen lain sikit, bukan Yangbaechu cam aritu tapi MakKimchi. Kimchi easy style punye.. suka yang senang2 ni =D.

:: saya punye 막김치 (Mak Kimchi) ::

Cam biasa resipi ni dari Maangchi jugak. And as usual, kuantiti yang die letak ni memang baaanyaak.. sesuai la dengan dia. Saya buat 1/10 dari resipi ye.. sebab saya tak guna kobis 10pounds, just 1 pound aje (lebih kurang 450g/separuh kobis cina medium size). haa..camno tu nak bahagi2 bahan die.. pandai2 laa ye hihi =D

Saya dapat 1 container plastik empat segi cam kat bawah ni. Kimchi ni kene tekan padat2 so tak kene banyak udara. Simpan dalam fridge. =D

Kalau nak tengok gambar step by step leh singgah blog Maangchi .

Ingredients:
Baechu (napa cabbage 10 pounds) (saya guna 1 pound),
salt,
sweet rice flour (saya guna rice flour biasa aje),
sugar,
water,
garlic,
ginger,
onion,
fish sauce (Korean punya, bukan Thai punye),
squid (saya tak letak),
hot pepper flakes (Korean punye, dah tak pakai Babas punye hehe),
leek (takde),
green onions,
carrot,
radish (letak semua carrot aje, tak guna radish).

Directions:

Trim the discolored outer leaves of 10 pounds of napa cabbage.
Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
*tip: 1 cup of salt will be used for 10 pounds of napa cabbageEvery 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
Drain the cabbage and set aside.

Make porridge:

Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
Add ¼ cup sugar. Stir and cook for a few more mintues until it’s translucent.
Cool it down.

Make kimchi paste:

Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.

Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.

*tip: much easier to use a food processor.
Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
*tip: how to prepare salty squid is posted on the FAQ above!

Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
Mix all ingredients well and your kimchi paste is done.

Action! Mix the cabbage with the kimchi paste!

Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand (kalau nak gaul by hand, kene pakai sarung tangan getah tu ye.. karang pijar tangan. saya gaul dalan kuali besar aje, dengan sudip/senduk hehe..).
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.

Put the kimchi into an air-tight sealed plastic container or glass jar.

You can eat it fresh right after making or wait until it’s fermented.

:: ready utk simpan dlm fridge ::

Kawan2 Kelas Bahasa Korea Part 1 ~ Dinner @ 궁정

Kelmarin (Selasa) adalah hari terakhir kelas bahasa part 1. Our chekgu 선생님 bawak kami pergi restoran makanan korea iaitu di 궁정(sebut gung jeong/jong) di PNB Darby Park, KL. Die dah siap booking semua. Kira kami sampai terus waiter die serve. Ingatkan kene order sendiri. Siap hafal camne nak order dlm bahasa korea hehe..

Tempat makan tu serupa je dengan dalam drama korea yang biasa tengok tu. Menarik. Makanan die ok la jugak, sedap. Ingatkan tak lalu gak nak makan tapi habis gak kami makan.. Meja saya ber8 org habis semua makanan, siap mintak tambah lagi hehe.. But meja sebelah, half aje yg habis.. malu2 ke or diet ke? hehe..

:: saya dengan chekgu Tiara Bang Ji Yeon ::

:: antara Banchan/sidedish ::

:: penuh meja dengan makanan::

Nak cerita pasal makanannye tak berapa pandai, tapi tau gak la certain makanan yg die hidang tu. Banyak gile side dish 반찬 diorang. Even chekgu 선생님 cakap takyah makan nasi die banyak2, makan lauk aje. Sebab kalau makan nasi tu, mmg extra kenyang and tak leh masuk bende lain dah..

Antara makanan yg ade green onion pancake (pajeon) 파전, kimchi 김치, Stirfried dried anchovy side dish (myulchibokkeum) 멸치볶음, Kimchi stew (kimchi chigae) 김치찌개, Doenjang jjigae (bean paste vegetable stew) 된장찌개, Japchae (stir fried noodles with vegetables) 잡채, Spinach side dish (Sigeumchi namul) 시금치나물 and few others yang saya tak tau nama. Yang grill tu sotong & ayam - cicah ngan sesame oil, letak dalam salad, letak banchan and doenjang, bungkus2 pastu masuk mulut.. haha.. betul2 cam dalam drama =D..

Minuman barley tea ala2 green tea gak kot. Best. Leh datang lagi =D:: kami ::

Gyeran malyee: 계란 말이 a.k.a Rolled Omelette

계란 말이 a.k.a Rolled Omelette

Salam..

Ni adalah very basic Korean egg side dish dan selalu antara side dish yang masuk lunch box derang.. memang le basic amat kan? telur dadar gulung aje pon hehe..

Dah buat ni banyak kali.. memang kesukaan Aliff & Husna. Kalau buat telur dadar biasa tak berapa nak laku.. tapi hat yang ni, buat 4 biji telur AA, diorang boleh habiskan berdua sekali hadap.. langsung tak tinggal.. siap kene sorokkan.. asek ngap ngap ngap aje.. =D

Rolled omelette
(Gyeran malyee: 계란 말이)

Ingredients:
3 large eggs, ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper, vegetable oil.

Crack 3 large size eggs and put it into a bowl.
Make egg mixture by adding and beating these ingredients: ½ ts salt, a pinch of sugar, ½ chopped medium size onion, ground pepper
Heat up a non-stick frying pan over medium heat and spread a little vegetable oil.
Pour about 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan.
When it’s cooked, lift the right side edge of the omelette and roll it with a spatula from right to left.
Repeat this step of 4 and 5 until the egg mixture runs out.
*tip: To make nice yellow rolled omelette, lower the heat and cook it slowly
Make a long rectangle box shape by cooking 4 sides.
When the omelette cools down, cut it into bite size and serve it with rice.

resipi copy paste from here

Jawapan chekguu huhu..

Salam...

Arini kursus kat Menara PJD whole day.. balik umah, bukak emel.. hehe dapat reply dari chekgu.. huhu.. banyak gak salah.. ejaan & grammar la yang pastinye..

Saya pun tak paham gak ape die balas ni.. kene bukak dictionary ~~..
Yang pastinye, mane yg die highlight merah tu salah.. kene semak balik huhu..

:: emel chekgu Tiara Bhang ::

:: hohh banyak merahnyer.. kuning tu die bagi contoh ayat yg betul ::

Takpe takpe.. kalau tak buat test, camne nak tau salah tak kan?? =D..

Kerja sekolahku baru settle.. adoiiii..

Assalam...

Wallah sudah lewat daaa.... baru siapkan kerja skolah hehe... baru email kat chekgu kite hehe...lembaps punye student ni daa... maklumlah dah lama tinggal benda blaja2 ni, karat tebal sangat kat otak. lambat pick up laaa...

Blaja ape? Sambung amek master? Nehi nehi (ckp hindustan).. kunun2 cam testing gak la ni sebab satu subjek aje amek.. kalau leh bawak (dengan terkejar2 tiap2 hari tu) , leh la next semester apply amek master.. tapi hat yg satu ini pun fail deee... camno tuu? lambat lagi la kot =D

Ni baru nak reveal, since kelas pun dah nak habis. Tinggal writing & speaking test (mamfuss denn).

Saya ade amek kelas bahasa ketiga since Januari aritu. Kelas malam kat Uitm Shah Alam. Benda ni yang tau just my hubby, Husna, Aliff (hehe), and few friends dlm unit Jambatan (sbb leh kowtim part outstation tu).. family tak tau.. (pasni tau le kot..)

Saya pilih Hangeul (Bahasa Korea).

Sebab? alasan utama semua student kelas saya adalah minat K-drama & K-pop hehe.. belasahhh.. Saya minat K-drama lebih. K-pop tak berapa reti pun hehe.. baru nak reti sikit2.. Sebenarnya saya pilih Hangeul ni sebab cite Korea melambak2 sekarang, kat Astro pun ade channel khas kan (dpt skali dgn pakej basic je).. so at least cam ade sikit reference lah kan? kalau bahasa lain, kene la pulak saya cari movie/drama bahasa2 lain.. Owhh.. last kelas kami mmg terkejut gak sbb rupenye dlm kelas kami tu ade student tu baru je form 1.. mak aihh penangan K-pop dasat gak ehh..

Btw, ni baru part 1 (level basic giler tapi susah giler gak haihh).. ade sampai part 3 (tgh pikir2 nak sambung tak.. =D)

So kerja sekolah yang chekgu kasi ialah tulis diary.. poning kepala makcik ni nak translate ape yg den buat weekend ni.. yang beberapa line ni pun dah berpinar bijik mata membuatnye hehe... haaa.. korang tengok la sendiri... translation? carik sendiri hahaha!! Betul ke tak tak tau la.. tunggu chekgu komen nanti...

isi emel :

이번주 일기

어제 내는 sungai buloh에 continental 케이크 수업에 갔어요.

남편은 우리딸하고 아들을 돌봤어요.

그 수업은 9.30시반부터 4.30까지 했어요.

내는 새개 케이크를 배우었어요.

그 요리사는 치즈 과일 케이크하고 바나나 초콜렛 케이크하고 blackforest 케이크를 가르쳤어요.

그 케이크들 아주 맛있이에요.

내 가족은 그 케이크들를 종말 좋아해요.

오늘 10.00시에 일어났어요. 아주 늦이에요.

그레서, 우리는 아침을 없었어요.

shower후에, 우리는 Carrefour에서 점심을 먹어서 식품을 샀어요.

한참후, 우리는 집에 가서 쉬었어요.

Sekiannnn.... =D

양배추김치 (Yangbaechu Kimchi)

Salam...

ni 1st korean food yang saya cuba di dapur mini saya..

Motif tiba2 minat nak try Korean food? sbb seonsengnim (선생님) saya ada sebut masakan Korean jarang guna minyak. Satu botol minyak 1 tahun pun tak habis.. so, cam minat nak try la kan...

1st dish yg jadi pilihan? of course lah kimchi sebab well known kan.. tapi ni kimchi versi simple dan malaysia style sebab guna kobis bulat je, tak guna kobis diorg yg real tu Baechu/Napa Cabbage/Kobis cina (배추). Walaupun kat Malaysia ni ada kobis cina tu, but my seonsengnim (선생님) kata tak sama.. kalau nak yg hampir2 sama kene tunggu bulan november bila kat belah2 Korea tu nak start musim sejuk =D. But lain kali nak try gak kobis cina malaysia punye laa..

Actually ni 1st time gak rasa kimchi ni.. belum pernah cuba kat restoran Korea. Masa rasa tu, 1st bende terlintas kat kepala : cam sambal belacan ajee.. =D..

Saya just buat 1/4 resipi. Cukup la kalau takat nak try kan =D.. pepper flakes diorg (고추가루), den tak jumpo lah.. so saya guna Baba's punye serbuk cili aje.. belasah..

Resipi ni saya ambil dari web Maangchi.

양배추김치
Yangbaechu Kimchi



Ingredients:
2lb Cabbage

kimchi paste:
1/3 cup hot pepper flakes,
1 tbs sugar,
¼ cup fish sauce,
¼ cup minced garlic,
3-4 stalks of chopped green onion (1/3 cup worth),
¼ cup’s worth of julienned carrot

Directions:

1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
3. Set aside for 10 minutes.
4. Make kimchi paste by mixing paste ingredients in a bowl
5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
6. Mix the kimchi paste into the cabbage thoroughly.
7. Put the kimchi into a container, jar, or plastic bag.
8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.