Sunday, May 27, 2012

Stuffed Cucumber Kimchi (Oi-so-bae-gi)





Ingredients:

6-7 Persian cucumbers
1 tbsps sea salt
1/2 bunch Chinese chives (these are usually sold in bunches), finely sliced

Seasoning:

1/4 onion, thinly sliced (option)
3 stalks green onions, finely sliced
1 garlic cloves, minced
3 tbsps for stuffing +1/2 tbsp gochugaru
1 tsp Thai fish sauce
1 tsp salt
1/2 tsp sugar
1 tsps toasted sesame seeds


Directions:

1.  Firstly clean the cucumber by rubbing with salt and wash, trim the ends and cut then in half (about 2 inch-long).
2.  With a sharp knife, carefully slice the cucumber from the top to bottom without going all the way through i.e. leave the bottom intact as we need to stuff the cucumbers.  Make another similar slice to create a criss cross pattern, again without going to the way through as we need a base for stuffing.
3.  Put them in a big bowl; sprinkle 1 to 2 Tbsps sea salt onto the cucumber pieces, mix them carefully and wait for 30 minutes until wilted but still with some spring to them. 
4.  In the mean time, prepare the vegetables; add the sliced chives and green onions into a medium bowl.  Add in the rest of the seasoning ingredients and mix well.  Set a side.
5. After 30 minutes, rinse the salted cucumbers lightly to wash off any salt crystals.  Coat the cucumbers with the 1/2 tbsp of gochugaru.  
6.  Wear some plastic or rubber gloves to protect your hands while stuffing.  Stuff the coated cucumbers with the seasoning and place in an airtight container.
7.  You can eat them freshly stuffed or leave to ferment in room temperature for about 12 hours.  Once fermented, place in fridge and eat as and when you like.  Cucumber kimchi is unlike cabbage kimchi which can be kept for months, it is best to eat cucumber kimchi within a few days of making.

Wednesday, May 23, 2012

Oi Namul ( Korean Cucumber Salad)


Ingredients:
  • 3 small cucumber
  • 1 1/2 tsp Salt
  • 1 tsp sesame oil
  • 1/4 tsp White pepper
  • 1 1/2 tsp sesame seeds
  • 1 garlic clove, minced
  • 1 Tbsp chopped green onions
  • 1Tbsp canola oil
  • a pinch of Shil kochu chilis-Chili Threads
Directions:
  1. Slice the cucumbers in circles (about 0.3 cm). Sprinkle salt over the cucumber slices, mix well and let them stand for 20 minutes.
  2. Then rinse in cold water and drain well. Squeeze out excess water from cucumber with your hands gently, then place the cucumber in a cloth or paper towel and gently but firmly squeeze out as much water as possible. The less watery the cucumber, the better texture. If you squeeze the cucumber too hard, then the cucumber will be bruised.
  3. In a sauce pan, heat canola oil over medium heat and saute cucumber about 1minutes, then add green onions, garlic, and white pepper: saute 2 minutes or less.
  4. Remove the cucumber from the pan and spread out the cucumber slices on a wide, flat plate to cool them down quickly; sprinkle shil kochu, sesame seed, sesame oil; mix gently and serve.

Monday, May 21, 2012

Rigatoni with Eggplant Puree






Serve 4-6  Prep 10 minutes  Cook 45 minutes

Ingredients

    • 1 medium eggplant, cut into 1-inch cubes
    • 1 pint cherry tomatoes
    • cloves garlic, whole
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon red pepper flakes
    • 1/4 cup toasted pine nuts
    • 1 pound rigatoni pasta
    • 1/4 cup torn fresh mint leaves
    • 3 tablespoons extra-virgin olive oil
    • 1/2 cup grated Parmesan
  • Directions

    Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
    In a large bowl combine the eggplantcherry tomatoes, garlic, olive oil, salt, pepper, and red
    pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
    While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
    Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
    Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Saturday, May 19, 2012

Creamy Seafood Chowder



Leftovers make it easy to put together a quick and tasty meal. Especially after preparing weekend family dinner, I had a lots of seafood leftovers. With some creativity, I made a new and great seafood chowder!

Serve 8    Prep 30 minutes    Cook 30 minutes

Ingredients:

  • 2 Tbsp butter
  • 1 medium onion, finely diced
  • 2 celery stalks, trimmed, diced
  • 2 thick sliced bacon, diced
  • 3 Tbsp all-purpose flour
  • 2 cups seafood stock or chicken stock
  • 2 bay leaves
  • 1 1/2 lbs of seafood, fresh or canned in juice
  • 1 cup heavy cream
  • 2 large potatoes, cut into 1/2-inch cubes
  • Salt and freshly ground black pepper
Directions:
  1. Heat the butter in a large pot over medium-high heat. Add onion, bacon and celery and saute until softened, mixing often.
  2. Stir in the flour to distribute evenly. Add the stock, juice from cans of seafood, cream, bay leaves, and potatoes ; stir to combine.
  3. Bring to simmer, stirring consistently - the mixture will thicken, then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. 
  4. Remove bay leaves from the pot and discard, then add the seafood and season to taste with salt and pepper.
  5. Cook until seafood is just firm or heated for around another 2 minutes.
  6. Serve and eat with fresh crusty bread.