Kimchi

Some time last year, the Swallow, her mate and several friends went to visit a Korean friend and his wife.  At their home, they were served several Korean dishes.  The Korean friend also gave a demonstration on making Kimchi.  Not a fan since the first time she had tried Kimchi, the Swallow was hesitant to try again. However, after tasting the version the Korean friend had made, she loved it.  An acquired taste maybe, but the Korean friend pointed out that it could have been because he had tweaked the original recipe after taking in his Singaporean wife's local taste.

When the Swallow was pressed later to bring some home for one of her young ones who was not able to attend, she did so although her young one did not like wongbok, a key ingredient in Kimchi.  After her young one had his first taste of Kimchi that night, everytime the Swallow's family ate out, he would go looking for any dish with Kimchi in it.  From that night too, wongbok was no longer on his list of 'Don't Like To Eat'.

In early December last year, the Swallow attempted with this young one to make Kimchi loosely based on her Korean friend's recipe. 'Loosely based' because the Korean friend had insisted that as everyone's taste was different, there was a need to experiment.  This is the Swallow's version...

Kimchi

KIMCHI

Ingredients

1 head of wongbok, about 800g
Salt solution, made up of 1 cup of salt to 10 cups of water
1 small radish, about 400g
1 tbsp white sesame seed
3/4 cup chilli powder / flakes
10 cloves garlic
1/2 cup sugar
2 spring onions, cut into 3cm strips (optional)

With carrots instead of radish

Spring onion makes a difference!

Method

1. Cut off the ends of the wongbok. Split the leaves away from each other. Discard any blemished pieces. Rinse the leaves and drain them. Cut the leaves into 1-inch sized pieces. Using a large basin, soak the leaves in the salt solution, enough to cover the leaves till 3/4 depth. Cover the basin with a piece of cling-wrap. Set aside, but turn the leaves occasionally. The leaves will be totally submerged in the salt solution over time.
2. After several hours, pinch a piece of wongbok in your hands. If it bends without breaking, the leaves are ready. Pour away the salt solution. Rinse and drain the leaves. Squeeze out any excess moisture and set the leaves aside.
3. Cut the radish into quarters, then slice finely.  Set aside with the wongbok leaves.
4. Using a small frying pan, toast the sesame seeds gently over a low heat until they are lightly browned and aromatic.
5. Smash the garlic cloves with the blade of a knife and remove the skin.  Using a mortar and pestle, pound the garlic till fine.
6. Prepare the sauce by mixing the toasted sesame seeds, garlic, chilli powder and sugar together.  Mix the sauce, wongbok leaves, radish and spring onions (optional) together thoroughly with your hands, using a pair of disposable gloves.  Cover the Kimchi with a piece of cling-wrap, allowing it to rest for several hours.
7. Transfer the Kimchi into a clean glass container.  Keep the Kimchi in the refrigerator, overnight at least, before serving it cold.

Notes

• If  a mortar and pestle is not available, the garlic may be finely minced.
• Experiment with oyster sauce or cincaluk for a fusion taste.
• 3 thumb-sized pieces of ginger, pounded, may also be added for even more kick!
• According to the Korean friend, Kimchi can be kept in the refrigerator for several months.
• Kimchi can also be used to make Kimchi Noodles Soup or Kimchi Fried Rice.

A Journey of Faith

The year 2013 started a little different for the Swallow and her mate.  One of their young ones was testing his wings in Nepal.  Seeing him and his mission exposure team members off at the airport several days ago, the Swallow and her mate were grateful for the opportunity that had been given to their young one.  Yet... What would be ahead for him?

Their other young one began a school year with most things new - school, teachers, friends, uniform and books.  Not one who took well to new things, the Swallow's young one could hardly sleep last night, but their Heavenly Father was loving, and heeded their prayers.  Sleep came swiftly for the young one soon after.  Yet... What would be ahead for her?

Both their young ones are testing their wings.  One a little nearer the nest.  The other going on longer flights.  Soon they will be flying further and further, longer and longer.  Will their young ones continue their flight in the right direction?  What would be ahead for the Swallow and her mate?

They could only voice their fears to their loving Heavenly Father, and keep flying themselves.  It would be a journey of faith for all of them.

Psalm 101 : 6 (NKJV)
My eyes shall be on the faithful of the land, that they may dwell with me; he who walks in a perfect way, he shall serve me.

Matthew 25 : 23 (NKJV)
His lord said to him, 'Well done, good and faithful servant; you have been faithful over a few things, I will make you ruler over many things. Enter into the joy of your lord.'

A JOURNEY OF FAITH by jadeswallow

There they go -
What is ahead, they do not know
But hand in hand along the path
They look ahead, with eyes of faith
And as they walk, they know they're loved
By their Heavenly Father up above
So on they go, to journey's end
Then there, before the Throne, they'll stand
To hear the loving voice announce
"Well done, good and faithful one."