Kimchi

Kimchi

Ingredients

1/2 cup Sea Salt

4 tablespoons Hot Red Pepper Paste

1 tsp grated Young Ginger

1 Napa Cabbage 

1 Scallion - Wash, dried and cut into 1 1/2 inch long

1 Carrot Wash, dried and cut into 1 1/2 inch long

8 cloves of garlic, cut in half

1 big bowl

Airtight (preferably glass) container

Steps

1. Wash cabbage

2. Cut cabbage into small pieces

3. In a large bowl, rub salt to each cabbage piece.

4. Fill up the bowl with water enough to over the cabbage and let it submerge for an hour. (This is to soften the cabbage. Submerge in water longer till cabbage is soften.)

5. In another large bowl, prepare the paste by adding in the Hot Red Pepper Paste, grated young ginger, scallion, carrot, garlic and mix well. 

6. Back to the cabbage after it has soften. Drain the salt water from the cabbage and rinse with water (3 times min) and squeeze out the water in the cabbage.

7. Slowly add in portion by portion of cabbage into the mixed paste and mix well.

8. After all the cabbage has been combined and well mixed, packed it into container. Ensure the water level cover the top of the kimchi. If water from kimchi is not enough, top up with water.

9. Leave it at room temperature for 1 day and use a spoon to press the kimchi downwards to compress and remove the air bubbles.

10. Refrigerate kimchi and serve when required.

Fridge the kimchi and serve as required

Note: 

> There are various recipes on the web. This is my own version as I didn't have the complete ingredients. For example, daikon/radish, self-made paste for the kimchi and spring water are used/recommended in other recipes. 

> The time to leave the kimchi varies with the room temperature.

> Sterilize glass bottles before canning.

Baked Blooming Onion

Baked Blooming Onion

Recipe
1 onion
3 eggs
1 tablespoon Paprika
1 tablespoon Turmeric
1 tablespoon Garlic Flakes
1 teaspoon Black Pepper
Pinch of Salt

Steps

1. In a bowl, beat the 3 eggs.

2. In another bowl, mix well the all the spices and salt 

3. From the top, cut 1/4 of the onion. Do not remove the root (yet)

4. Turned the onion 180 degree, where the cut portion laid flat at the chopping board.

5. Around 0.5~1cm away from root, cut straight downwards into the onions into 4 sections

6. In between the each section, further cut straight downwards into the onion to divide each section into 4 portion. Will arrive at 16 sections in total.

7. Slice off the root, be careful not to slick too much or the sections will fall apart.

8. Turn the onion 180 degree, where the root section now laid flat at the chopping board.

9. Gently open the petals so they spread out. Remove any petals or the middle portion IF it is detached from the onion.

10. Preheat oven at between either 180~200 degree celsius.

11. Prepare a baking tray with a baking sheet and lightly greased the baking sheet.

12. Bring the blooming onion to the bowl with the spices and sprinkle each petal with the spices.

13. Bring the blooming onion to the bowl with egg mixture and coat each petal with the spices.

14. Once again, bring the blooming onion back to the bowl with the spices and sprinkle each petal with the spices.

15. Lay  the blooming onion onto the baking sheet and cover the top with an aluminum sheet

16. Bake for 30 mins @ 180~200 degree celsius (I tried mine at 200 degree celsius)

17. Remove the aluminum sheet and bake another 10~15 mins @ 180 degree celsius. (I baked for 15 mins)

The onion

The mixed spices and salt

Beaten Eggs

 The cut onion

Note: 

> For the spice, have to top up more in volume if it's not sufficient enough for sprinkle on the all the petals. 

> In other recipe, there is variation in the spices used. I only have the above listed. Can explore around and try add in other spices.

Source: Got the recipe instructions from http://paleogrubs.com/baked-blooming-onion