Tag Archives: margarita lee’s recipe

Kimchi

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Recipe

By Margarita Lee

Kimchi (ML)

Ingredients (A):

  • 1 head Chinese cabbage, sliced into 2” lengths
  • 8 cups Water
  • 1 cup Coarse Sea Salt
  • 1 Onion, thinly sliced
  • 1 bunch Spring Onions, sliced into 2” lengths

Stock (B):

  • 20 dried Anchovies
  • 2 cups Water

Kimchi Paste (C):

  • ½ Onion, diced
  • 5 cloves Garlic
  • 1” small piece of Ginger, diced
  • 1 cup Cooked Rice
  • ½ Sweet Pear, peeled and diced
  • ⅔ cup Korean Chilli Flakes
  • 3 tbsp Fish Sauce
  • 2 tbsp Korean Salted Shrimp or Cincalok
  • 3 tbsp Sugar

Method:

  1. Dissolve the coarse sea salt with the water in a large bowl. Add in the cabbage slices and toss to mix. Press top so the liquid will seep through the cabbage.
  2. Leave cabbage in mixture for minimum 1 hour or until leaves have wilted. Toss the cabbage to ensure even distribution. Leave for another hour.
  3. Meanwhile, boil the anchovies with 2 cups of water. Bring to boil and simmer until reduced to 1 cup. Remove from heat and let cool.
  4. Remove cabbage from the solution and rinse thoroughly with running water. Drain well. Use paper towels to dry if necessary.
  5. For the Paste: blend the onion, garlic, ginger, pear and rice until smooth. Add the anchovy stock and pulse blender till well combined.
  6. Transfer paste into a medium mixing bowl and add the rest of ingredients (C). Leave for at least 10 mins so that the chilli flakes will absorb the moisture. Do not wash your blender!
  7. In a large airtight container, combine well-drained cabbage, spring onion, and leek or onion. Add two-thirds of kimchi paste and combine well. Add the remainder paste for additional colour and to your taste.
  8. Add salt to taste. Do not be concerned if it is a little saltier than expected. This helps with the fermentation process.
  9. Pour half cup of water into your blending container and mix in remainder paste. Pour over your vegetables.
  10. Let it sit at room temperature for 1 day to begin the fermentation process, then refrigerate and consume within the next 1 to 2 months.

Kimchi Fried Rice

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Recipe

By Margarita Lee

Margarita Lee's recipeIngredients:

  • 2 cups cold White Rice
  • 2 tablespoons Oil
  • 2 large Eggs – lightly beaten with salt and pepper
  • 1 clove Garlic, finely minced
  • ½ small Onion, finely diced
  • ½ cup Kimchi (Korean spicy pickled cabbage), cut into small pieces
  • 1 tsp Mirin (sweet rice wine) – optional
  • 1 tbsp Fish Sauce
  • 1 tsp Sesame Oil
  • ½ tsp Pepper
  • 1 stalk Spring Onion, cut finely
  • ½ Chili, cut thinly
  • 3-4 tbsp Cooking Oil

Method:

  1. Heat wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Stir briskly until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
  2. Heat oil in a wok, sauté garlic and onion until aromatic. Add in Kimchi, fish sauce, Mirin and stir quickly before adding rice. Stir well to combine.
  3. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly.
  4. Add in pepper and sesame oil. Garnish with spring onion and cut chilies. Serve hot.

 

 

Mapo Doufu

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By Margarita Lee

Ingredients:

1 block soft tofu
100g ground beef
4 tbsp corn starch mix with 5 tbsp of water
1 tbsp spring onion (for garnishing)

(A)
1 tbsp soya bean paste
1 tbsp minced ginger
½ tbsp minced garlic
½ tbsp minced chillies
2 tsp ground Szechuan pepper
½ tbsp fermented black bean
½ tbsp chilli powder (optional)
1 tbsp chopped spring onion (white part)

(B)
1 cup chicken stock / water
Salt and pepper to taste
Oil for cooking

Marinade:
2 tsp soya sauce
1 tsp corn starch
½ tbsp egg white
1 tsp sugar

Method:

  1. In a bowl, marinate the ground beef with soy sauce, corn starch, egg white and sugar for 30 minutes.
  2. Drain and cut tofu into ½-inch cubes.
  3. Heat oil in a wok, stir-fry ground beef in high heat until it changes colour. Dish out for later use.
  4. Heat 3 tbsp oil in a wok, add in (A) and stir well on high heat for 2 minutes.
  5. Add in tofu and ingredients (B), bring to boil.
  6. Add in ground beef, simmer on low heat. Do not stir the tofu, but gently shake the pan.
  7. Add in corn starch bit by bit until gravy thickens.
  8. Season with pepper and salt.
  9. Garnish with spring onion.