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.

Pineapple Jam

The Swallow can never say it enough...she loves pineapples!

Last year, she tried making Pineapple Tarts using store-bought pineapple paste.  Although it was a quicker alternative, the texture left much to be desired.  This year, the Swallow decided to make pineapple paste from fresh pineapples.  Besides Pineapple Tarts, this paste can also be used as a spread on bread and biscuits.

Even though this process took more time, the end result was a paste that was to one's desirability.  It also came with a sense of satisfaction when her mate and young ones tasted the jam and said it was yummy.  One of her young ones even wanted to eat it on its own!

PINEAPPLE JAM

Freshly cooked Pineapple Jam

Cooled Pineapple Jam

Ingredients

• 2 large pineapples
• 450g sugar
• 2 pcs 1-inch cinnamon sticks

Method

1. Remove the tops, skin, eyes and the middle stem from the pineapples.  Cut the pineapples into chunks.
2. Grate several pieces of the pineapples using a hand grater.  Separate the pineapple fibres from the juice using a fine-mesh sieve.  Set the juice aside.
3. Put the remaining pineapple pieces into a blender.  Add the pineapple juice into the blender.  Blend using the pulse function for a few seconds.  Do not over-blend to avoid breaking down the fibres.  Again, separate the pineapple fibres from the juice using a fine-mesh sieve.  Allow the juice to drain well.  Set the juice aside.
4. Place the pineapple fibres into a non-stick pot.  Add the cinnamon sticks.  Boil over medium heat, stirring occasionally until the pineapple fibres are semi-dry.
5. Spread out the pineapple fibres in the pot.  Add the sugar.  Turn down the heat to low, and simmer until the sugar has melted.  Do not stir until all the sugar has melted.
6. When the sugar has melted, use a pair of long chopsticks to stir the mixture.  The pineapple fibres would now be in a jammy consistency with a nice golden-brown colour (pictured right).  Allow to cool, then transfer the mixture into a suitable container.

Notes

• Reduce the sugar content if the pineapples are naturally sweet.
• If using this jam as a spread, use a glass container to keep the jam and place it into a fridge.  Eat up the jam as quickly as possible.
• If using this jam in Pineapple Tarts, do not place it into the fridge.  Prepare the jam a day before or when ready to make the tarts (but make sure it has cooled thoroughly).
• Add some syrup or honey into the set-aside juice for a refreshing pineapple drink.  Some chopped pieces of pineapple pieces may also be added.

Breadcrumbs

Breadcrumbs

Breadcrumbs are usually used as a coating to give a crisp texture to fried meat.  They can also be used in meat patties or meat loaf recipes.

Although it is easily found in local supermarkets, it is just as easy to prepare breadcrumbs unless a larger amount is required.

To make 60g of breadcrumbs, toast 2 slices of bread in a bread toaster or a toaster oven for about 2-3 minutes.  Mill, using the pulse function, for about 1 minute. Shake the mill occasionally to remove crumbs that may have coated its blades. Continue to use the pulse function until the required coarseness is acquired.

Hamburger Patties

The Swallow's attempt to make her own hamburger patties using beef mince, onions, eggs and home-made breadcrumbs proved to be an instant hit with her family.  Topped with a mushroom sauce, and served with garlic bread and baked corn cobs, the complete meal was on the dinner table in less than an hour.

The next time she dishes this up for a meal, her young ones will be roped in as well since the recipe is a simple one and the young ones will have fun forming their own patties.

HAMBURGER PATTIES (Serves 4 - 6)

Ingredients

500g beef mince
2 medium-sized onions, chopped
60g breadcrumbs or two slices of bread, cut into cubes
1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp ground white pepper
2 eggs
2 tbsp butter

Method

1. Mix the beef, onions, breadcrumbs (or bread cubes), salt, sugar, pepper and eggs.
2. Take a handful of the mixture and shape it into a patty.  Using a finger, press gently in the center of the patty (this is to avoid having the patty bump up in the center when it is cooked). Repeat this step until mixture is used up.
3. Heat butter in a frying pan till bubbling.  Shallow fry the patties for about 4 - 6 minutes (less time if patties are smaller), turning over the patties midway during the cooking process.

Notes

• Serve with buns and salad for a complete burger meal.
• Mushroom sauce may be used to complement the patties.
• After step 2, extra patties may be frozen. Fully thaw them in the fridge before proceeding with step 3.

Sambal Tumis

Sambal Tumis or cooked chilli paste is a mixture of chillies blended with several other ingredients.  Time and patience are required as the sambal will taste undercooked if the cooking process is rushed.

Sambal Tumis is a basic recipe and is a good accompaniment for Nasi Lemak.

Sambal Tumis

SAMBAL TUMIS (makes about 750g)

Ingredients

• 50g tamarind paste
• 400 ml water
• 50g dried chillies
• 300g shallots, peeled
• 4 fresh red chillies
• 6 cloves garlic, peeled
• 50g belachan piece
• 150 ml oil
• 5 tbsp sugar
• 2 tsp salt

Method

1. Dissolve the tamarind paste in water.  Strain and set aside the tamarind water.  Discard seeds.
2. Soak the dried chillies in water for 30 minutes.  Drain the water.
3. Toast belachan piece in a dry heated pan over low fire, turning it occasionally until it becomes crumbly.
4. Blend dried chillies, shallots, fresh chillies, garlic and belachan together until a paste is formed. Add a little water into the blender, if it is necessary to get it moving. 
5. Heat oil in a wok over a medium heat until very hot.  Stir the blended mixture vigorously into the hot oil.
6. Reduce the heat slightly and slowly fry the mixture until its colour becomes a deep red-brown, and it has thickened into a jammy consistency.  At this point, the oil would have separated from the mixture.  This process will take about 10 - 12 minutes.
7. Stir in sugar, salt and the tamarind water.  This will thin the mixture.  Fry for another 2 - 3 minutes until it is glossy again.
8. Season to taste.

Notes

• Do not put more belachan than what is required as it is saltish. A little goes a long way. Reduce if necessary.
• Do not rush the cooking process as the sambal will taste undercooked.

Variations
This is a basic recipe.  For variety, it can be used with the following ingredients

• anchovies - Sambal Ikan Bilis
• chicken & pineapples
• prawns

Fish Paste

As far as the Swallow can remember, her mother has always made her own fish paste.  She remembers watching her mother removing the fish meat from the skin, then hammering away at the fish meat with the back of a cleaver, and adding some water (with some salt).  That was as long as the Swallow could stand watching.  It was a tedious process, and the Swallow was quickly bored.

Many years down the road, the Swallow finds herself in her mother's shoes.  However, the Swallow finds the process not as tedious as before, for the simple reason that she uses modern techniques!

Raw Fish Paste

The following recipe has been tried and tested to her family's taste...

FISH PASTE

Ingredients

• 1 whole Tenggiri Batang, about 2 kg in weight, filleted (keep bones for fish stock)
• 2 rice bowls water
• 2 tsp salt
• 2 eggs, lightly beaten

Cooked Fish Paste

Method

1. Remove the fish meat from its skin by scraping at the meat with a metal spoon.
2. Place the meat into a large bowl.
3. Dissolve 1 tsp salt in 1 rice bowl water.
4. Using a dough mixer, beat the meat at the lowest speed.
5. Occasionally, stop the mixer, stir the meat (this is to allow the meat to be beaten evenly), and add several tablespoons of the salted water.  Continue beating the meat.
6. After 10 minutes of beating, increase speed a level, and repeat step 5.
7. Repeat step 3 when necessary.
8. After 10 minutes of beating, increase speed another level, and repeat step 5.



Fried Fish Cake

9. By now, the fish meat should be less sticky.  Gradually add the eggs into the meat and mix well.

Notes

• Use less salted water for a chewier texture.
• Use this home-made fish paste as soon as possible.
• Fish paste may be used as a filler for Yong Taufu, as a replacement for meatballs in soups / noodles (Cooked Fish Paste), deep-fried as a finger food, or pan-fried to make Fried Fish Cake.  Be creative!

Garlic Chilli Sauce

The Swallow loves to eat chicken rice.  However, what is more important to her is the chilli sauce that accompanies the dish.  Having tasted so many kinds of chilli sauce, she finds that she prefers one that has some texture, not too sour, with a tinge of sweetness, and last but not the least, it must be spicy!

To satisfy her frequent cravings for spicy food, the Swallow had gone in a search for the right kind of chilli sauce.  With the help of a blender and some easy-to-find ingredients, the Swallow now makes her own.  If you like the kind of chilli sauce described above...

GARLIC CHILLI SAUCE

(Makes about 1/2 cup)

Garlic Chilli Sauce

Ingredients

• 8 red chillies
• 9 chilli padi
• 3 pcs thumb-sized ginger
• 9 cloves garlic
• 12 average-sized green limes
• 6 tsp sugar
• 1/2 tsp salt

Method

1. Blend the red chillies and chilli padi together.
2. Add the ginger and blend them with the chillies.
3. Add the garlic and blend again.
4. Juice the limes and remove the seeds.
5. Add the lime juice to the blended mixture.
6. Season with the salt and sugar.
7. Mix well and enjoy!

Notes

• Avoid touching your eyes or face after handling the chillies.
• Keep the chillies away from children.
• Use fresh ingredients.
• Ratio of red chillies to chilli padi is 1:3.  Use less chilli padi for a milder taste.  Alternatively, remove the seeds from the chillies before blending them together.
• Adjust seasoning to your requirements.
• Consume the chilli sauce as soon as possible.
• This chilli sauce can also be used as a dipping sauce for Steamboat.