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  • Shrimp in puff pastry w/ caviar

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    • Ingredients:
  • 1 cup sea salt or kosher salt
  • 2 cups water
  • Ŋ cup oyster/fish sauce (patis)
  • 2 cups hot pepper flakes
  • 2 tbsp chili paste
  • Liquid chili,Sambal-Oelek opt.
  • 2 tbsp glutinous rice
  • 1 tbsp brown or white sugar

    		• Vegetables:
  • 2 kg chinese cabbage or Napa cabbage
  • 1 big carrot, matchsticks slice
  • 1 big raddish, matchsticks slice
  • 1 to 8 green onion, chopped (Sibuyas dahon)
  • 2 tsp ginger, minced
  • 1 medium onion, minced
  • 20 garlic cloves, minced


    • Steps how to make it:

  • Step 1: Prepare the cabbage first: Salting the cabbage
    Cut the cabbage in a 4 pcs from the head of the cabbage, without shredding the leaves. Wash the cabbage and put the salt between the leaves by lifting up every leaf. Let the cabbage rest for 2 hrs. Turn every 30 mins so they get well salted. After 2 hrs wash the cabbage in a cold water to remove the salt and any dirt. Drain the cabbage to remove the water.

  • Step 2: For making the porridge:
    Combine the water and the glutinous rice in a small pot and let it cook in a medium heat. Mix well until it get bubble. Add the sugar and cook for 1 min. Remove from the heat and let it cool down.

  • Step 3: Mixing the vegetables (making kimchi paste):
    Pour the cold porridge into a large bowl. Add garlic, ginger, onion, oyster sauce, hot pepper flakes, and chili paste. Mix well until you see that all are mix.

  • Step 4:Make kimchi:
    Lift every leaves of the cabbage and put the kimchi paste. When every leaf is covered with the paste put in the jar or plastic container. You can eat directly if you want, but it is better to wait for a few days to get the kimchi taste.

  • Step 5:The kimchi will start fermenting for some days. Put in a room temperature. The warmer and more humid it is, the faster the kimchi will ferment. Once the kimchi starts to fermented, store in the refrigerator.

  • Step 6: It is really fits when you plan to grill.

    		• Yoshio Nakajima







    You can kindly contact me at: emz@cute-emz.com



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