kim chi...sedapnyer...=)
Assalamualaikum….wah
hari ni kita berangan jap ada kat KOREA yer kawan2…he he he…ptg tadi fiza buat
japchea…malam plak buat kim chi…wah sedapnyer kim chi ni….setelah dikaji dan
diulang2 beberapa kali resepi2 untuk buat kim chi maka dengan rasminya fiza
telah memilih salah satu resepi dr you tube oleh kakak comei ni...Maangchi…siap dgn cara2
nak buat lagii…senang….
kobis yg dilumur garam semalaman....
Resepi
:- fiza-sham
Bahan2
:-
1
biji kobis cina
sedikit
garam
½
cawan serbuk cili FAIZA
½
cawan gula
3
sudu tepung beras ~ ikut resepi pakai sweet rice flour,tapi x jumpa la tpg tu…
daun
bawang
daun
kucai
½
inci halia***dikisar halus jgn letak air yer
6
ulas bawang putih***dikisar halus
1
labu bawang besar***dikisar halus
2
senduk sos ikan
Cara2
menyediakan :-
Mula2
potong 4 kobis cina….cuci bersih dan toskan….kemudian lumurkan sehelai demi
sehelai daun kobis tadi dengan garam…fiza biar selama semalaman...setelah
semalaman cuci bersih dan perah air cucian tu bg kering.letak tepi kejap…
pastu
kita buat pes dia plak yer….tepung beras tu kita campur dengan ½ cawan air…kacau
atas api perlahan hingga jadi pekat…pastu masukkan gula….kacau sebati…pastu leh
angkat yer….
masukkan
tepung tadi dlm bekas,masukkan serbuk cili….gaul sebati…kemudian masukkan daun
bawang,daun kucai,sos ikan dan bahan2 yang dikisar halus tadi dan kacau sebati….
kemudian bolehlah ambik pes tu dan lumurkan kat kubis tadi yer…seeloknya
pakailah sarung tangan getah sbb nanti korang akan letakkan tangan korang dlm
esbox plak…ha ha ha…ok dah siap…boleh lah disimpan dalam bekas…bila rasa nak makan just keluarkan saja…pastu ngap…resepi ni fiza
rasa mmg kena ngan taste fiza…sedap…cuba la…(^_^)
sama x...he he he
Yang ni fiza kopi pes dari you tube Maangchi....
How
to Make kimchi and kaktugi (radish kimchi)
Ingredients:
2
medium size napa cabbages and 2 Korean radishes, salt, sweet rice flour, sugar,
water, 4-6 cups of hot pepper flakes, fish sauce, white onion, fresh garlic,
ginger, green onions, Asian chives, fresh oysters (optional)
How to handle cabbages and radish:
1.
Cut the cabbages in half, and then slit each half through the core, but not
through the rest of the leaves.
2. Soak each piece in cold water and sprinkle some salt (about ½ cup of salt
per 1 medium size cabbage), and then set it aside for 2 hours.
*tip: the stems should get more salt than the leaves
3. Skin 2 radishes and cut them into 1 inch cubes. Do this by cutting them into
several disks, and then cutting horizontally, and then vertically. Put them in
a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too.
4. 2 hours later, turn the pieces of cabbage over so they get salted evenly.
Turn the radishes as well.
5. Another 2 hours later, you will see the cabbage look softer than before, and
it should have shrunk.
*the total salting process will take 4 hours
6. Rinse the salted cabbage and radish with cold water 3 times.
Making kimchi paste:
Make porridge
1. Put ½ cup of sweet rice flour (you can replace with plain flour) and 3 cups
of water into a skillet and mix them up. Then cook over medium-high heat,
stirring constantly.
2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir
one more minute. Then cool it down.
3. Place the cold porridge into a big bowl. Now you will add all your
ingredients one by one.
4. Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your
taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced
onion
*tip: it's much easier to use a food processor.
5. Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2
inches in length), and 2 cups of shredded Korean radish.
6. Add 2 cups of frozen oysters, but this is optional. (I found out lots of
people can't eat them.)
7. Mix all ingredients well and your Kimchi paste is done.
8. Are you ready to spread our paste on the leaves and make your kaktugi?
* I recommend you wear rubber gloves so that you don't irritate your skin.
9. Spread the kimchi paste onto each leaf of the cabbage, and make a good shape
out of the leaves by slightly pressing with both hands.
Put it into an air- tight sealed plastic container or glass jar.
Mix your leftover paste with your radish cubes (this is kaktugi).
That's all!
You can eat it fresh right after making or wait until it's fermented. Put the
Kimchi container at room temperature for 1 or 2 days and keep it in the
refrigerator.
How do you know it's fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some
bubbles with lots of liquids, or maybe sour smells. That means it's already
being fermented.
