Recipes

Procedure:

1. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
4. Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
6. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
9. Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

Procedure:

1. Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
2. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
3. Place the chicken strips in a plastic freezer bag.
4. Add all the marinating ingredients and gently toss until well mixed.
5. Let the chicken marinate in the fridge for at least 2 to 24 hours.
6. When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
7. Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
8. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
9. The satays are done when they have turned golden brown and crispy along the edges.
10. Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.

Procedure:

1. Step 1
   Sieve flours with salt and pepper powder into a bowl.
2. Step 2
   Beat eggs in another bowl and add to the flour mixture. Mix well. Add 1 cup water and mix well into a thin smooth batter.
3. Step 3
   Heat some oil in a non-stick pan. Pour some of the batter and swirl to cover the base. As soon as it sets flip to cook the other side. Make more pancakes similarly taking care that they are quite thin.
4. Step 4
   Heat 1 tablespoon oil in a non-stick wok.
5. Step 5
   Roughly chop prawns. Slice bamboo shoots.
6. Step 6
   Add garlic to the wok and sauté till brown. Add onion and sauté for a minute.
7. Step 7
   Add prawns and bamboo shoots, mix and cook for 2 minutes.
8. Step 8
   Add hoisin sauce and soy sauce and mix well. Add soya bean paste, mix well and cook for 3-4 minutes.
9. Step 9
   Add pepper powder, mix well and cook for a minute. Switch off heat.
10. Step 10
    Place a pancake on the worktop. Put a portion of the prawn mixture on one side. Top with cucumber, spring onion, coriander leaves and bean sprouts. Drizzle little soy sauce on top.
11. Step 11
    Cut eggs into thin wedges and place on top. Wrap tightly.
12. Step 12
    Cut into pieces and serve immediately.

VEGETABLES AND OTHER

• 250g (0.6 pounds) mildly seasoned spinach
• 350g (0.8 pounds) mildly seasoned bean sprouts – (You don’t have to use them up if you think it’s too much but I love having lots of vegetables on my Bibimbap!)
• 100g (3.5 ounces) shiitake mushroom
• 120g (4.2 ounces) carrots (1 small)
• 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)
• 3 to 4 serving portions of steamed rice
• 3 or 4 eggs (depending on the serving portion)
• Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.
• Korean seasoned seaweed, shredded (long thin cut)

BIBIMBAP SAUCE

• 2 Tbsp gochujang
• 1 Tbsp sesame oil
• 1 Tbsp sugar – I used raw sugar
• 1 Tbsp water
• 1 Tbsp roasted sesame seeds
• 1 tsp vinegar – I used apple vinegar
• 1 tsp minced garlic

Procedure:

1.  To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
4. Heat the oil in a large frying pan over medium heat.
5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
6. Serve with the Chilli and Lime Mayonnaise.

for stuffing:

• 2 tsp oil
• ½ tsp cumin seeds / jeera
• ½ medium sized onion finely chopped
• 1 green chilli finely chopped
• 1 tsp ginger-garlic paste
• ½ cup peas / matar
• ½ cup beetroot finely chopped
• 1 carrot finely chopped
• 5 beans finely chopped
• ½ tsp turmeric / haldi
• ½ tsp kashmiri red chili powder / lal mirch powder
• salt to taste
• ½ tsp garam masala
• ½ tsp aamchur powder / dry mango powder
• 2 medium sized potato boiled, peeled & mashed
• 2 tbsp coriander leaves finely chopped

other ingredients:

• ¼ cup maida / all-purpose flour / plain flour for dusting
• 2 tbsp butter

Procedure:

1. firstly, take the pastry sheet and roll to thin and uniform sheet.
2. cut the sides and cut to rectangle pieces.
3. place the prepared stuffing in the centre.
4. and fold half, press and seal the sides.
5. now place in the baking tray.
6. brush the puff with butter for more golden colour.
7. bake the puffs in preheated oven at 140 degrees for 25 minutes.
8. finally, veg puffs or veg patties is ready to serve with tomato sauce.

Procedure:

1. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.
2. Mix the carrot, beans, beansprouts, spring onion, red pepper and sweet chilli sauce together in a bowl.
3. Lay a piece of filo pastry on the work surface in a diamond shape. Brush with a little oil, then cover with another piece of pastry. Brush with more oil.
4. Spoon one-quarter of the filling onto the corner nearest you. Fold this corner towards the centre and tuck it under the filling. Fold the two outside corners in towards the middle so it looks like an envelope. Brush with oil, then roll up the pastry to look like a sausage. Repeat with the remaining mixture and pastry.
5. Bake in the oven for 15-20 minutes, or until crisp and golden-brown.

Procedure:

• Whisk first 5 ingredients in medium bowl. Set dressing aside.
• Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.

Procedure:

1. Whisk together all ingredients for sauce. Prep all remaining ingredients and set them beside the stove.
2. Heat a wok or skillet over medium-high heat. Add pancetta and cook, stirring constantly, until crisp, about 2 minutes. Add garlic and white parts of green onions and cook until fragrant, about 1 minute. Use a slotted spoon to transfer pancetta and seasonings to a large mixing bowl, leaving any oil in the pan.
3. To the hot pan, add vegetables and saute until tender and beginning to brown in spots, about 3 minutes. Add half the sauce and saute until vegetables are coated, 1 minute. Transfer vegetables to the mixing bowl with the pancetta.
4. To the hot pan, add the remaining sauce and then rice and stir to combine. Stop stirring and let rice sit in the hot pan for long enough to brown on the bottom but not burn (this isn’t necessary, but if your pan is quite hot, it results in brown crispy bits of rice that we love; don’t do this for more than a minute or the rice will overcook ). Add the pancetta and vegetables back into the pan along with green parts of green onions and stir to combine. Transfer rice to a serving dish.
5. Place a new pan (preferably a large skillet or any pan that you like to use for cooking eggs) over medium heat. Add oil and when hot, crack the eggs into the pan. Leave the eggs, without turning them until the whites are cooked through and the yolks are still runny, about 4 minutes (you can flip them over to cook the other side or leave them sunny-side-up).
6. Place eggs over rice and serve immediately with lime wedges on the side. Season to taste with lime juice, extra fish sauce, or hot sauce like Sriracha.

Procedure:

1. Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
2. Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.