Cucumber Kimchi Salad

- Recipe adapted from Seonkyoung Longest

Spicy cucumber side dish.

- Recipe adapted from Maangchi

- For Kimchi recipe you may refer to my.     previous Kimchi recipe. 

Inspired Ding Tai Fung Cold Dish

(Had made some changes to the ingredients. At lower cost!)

Ingredients:
160g dried Korean vermicelli, soaked in water to soften
1 pack golden mushroom
1 piece yellow beancurd (tau kwa)

1 green chilly (bell pepper)
1 bunch of spring onion

Seasoning:
4 Tbsp golden oyster flavour mushroom sauce

2 Tbsp sesame oil

4 Tbsp light soya sauce

3 Tbsp rice vinegar

2 Tbsp LA-YU (chiily oil)

2 tsp sugar

Recipe adapted from From My Kitchen < you may click here for original recipe and method.

Kimchi 3

看到大白菜便宜又美,忍不住就买了回来做 kimchi.

这是我韩国买的人参粉末。加了2小匙。

食谱和做法可参考这!

酸梅酱 Top Shell

材料：
A：酸梅酱 半罐, 酸干 10粒（取出汁，去掉种子），小葱头 8粒 （切丝），小辣椒 4条（切幼），糖 1小匙。
B：Top Shell 1罐。

做法：材料A, 混合，搅拌均匀。材料B淋上汁即可。

Kimchi 2

Ingredients A:
1.2kg napa cabbage 
1/4 kosher salt (I use mineral salt)

Ingredients B:
1/4 cup minced garlic
1/4 cup carrot (cut strip)
300g white radish (cut strip)
1 tbsp sugar
1/4 cup fish sauce
1/3 cup hot pepper powder (I don't have a 1/3 cup so I use 1/4 cup plus 2 tbsp)

Method:
1. Add 1 cup of water and 1/4 cup mineral salt. Put in cabbage and  mix well with your hands. Set aside for 1 1/2 hours. Every 30 minutes turn the cabbage evenly.
2. Make kimchi paste by mixing Ingredients B in a bowl.
3. Rinse the cabbage with cold water 2-3 times to clean it thoroughly. Drain and set aside.
4. Mix the kimchi paste and cabbage alternately to mix evenly.
5. Put the kimchi into a air-tight container. You may keep it into a jar or plastic bag too. Press the kimchi down to prevent your kimchi from being exposed to too much air.

-Recipe adapted from maangchi

凉拌大黄瓜~Cucumber Cold Dish

我很喜欢吃凉拌。不管是西式或中式，酸，辣，咸我都爱！今天做这道不是酸辣，而是咸多过酸，和麻油香。

材料:

大黃瓜1條,青蔥1支,薑3-4片,蒜頭2-3瓣,紅辣椒1支

調味料:

醬油1大匙,米酒1大匙,白醋1大匙,黃砂糖1茶匙,

香油2大匙,鹽適量

(調味份量為參考,請依照自己口味調整)

步驟:

1.大黃瓜去皮去仔切成約0.3mm的薄片

2.青蔥,薑,蒜頭切細末,辣椒切片

3.大黃瓜灑上1/2茶匙的鹽混合均勻放置30分鐘自然出水

4.把大黃瓜醃出來的水份倒掉

5.將所有配料及調味料放入碗中攪拌均勻

6.保鮮模包覆放冰箱冷藏1-2小時入味即可

-食谱取之Carol自在生活，101道家传好味，第211页。

Emergency Kimchi

What is emergency Kimchi? It's the easiest and fastest way of making Kimchi and you can use cabbage instead of napa cabbage. Today I'm going to use napa cabbage. Look at the ingredients and you would know what I mean.

You can sprinkle some sesame seed and eat it right away like salad. Or keep it at room temperature and let it ferment in few days (normally takes 2 days for humid countries like Singapore and Malaysia).

Ingredients A:
1.7kg napa cabbage (can use 1~1.7kg)
few stalks of spring onions
mineral salt

Ingredients B:
1/4 cup minced garlic
1/4 cup carrot (cut strip)
1 tbsp sugar
1/4 cup fish sauce
1/3 cup hot pepper powder (add more if u like spicy)

Method:
Add 1 1/2 cup of water and 1/4 cup mineral salt. Put in cabbage and  mix well with your hands. Set aside for 1 1/2 hours. Every 30 minutes turn the cabbage evenly.

  Make kimchi paste by mixing Ingredients B in a bowl. 

 Rinse the cabbage with cold water 2-3 times to clean it thoroughly. Drain and set aside.(10 minutes soaking for common cabbage)

 Mix the kimchi paste and cabbage alternately to mix evenly.

Put the kimchi into a air-tight container. You may keep it into a jar or plastic bag too.

Press the kimchi down to prevent your kimchi from being exposed to too much air.

DONE! Isn't it simple?

-Recipe adapted from maangchi