Kimchi

     Try saying "Kimchi" when getting your pictures taken rather than "cheese". I think the smile will be more natural. Speaking of natural, kimchi is also a natural way of preventing obesity with its high-fiber low fat content. In Korea, Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers. Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.

I may be a Filipino but i like Kimchi and it is one of the foods i keep in my fridge all year round. That is why today I will share to you my Kimchi experience.

First I prepared the ingredients.

5 heads napa cabbage or pechay baguio as we call it in the Philippines.

2 medium sized radish and 2 carrots cut into small strips.

1 large ginger peeled and cut in small pieces

4 onions cut into half

1 clove garlic peeled

1 large Fuji apple peeled and cut into cubes

1cup ground chili (available in Korean stores)

2 stalks of shallot

Procedure:

Wash the cabbage thoroughly in water.  

Divide the cabbage into four parts.

Cut it an inch size.

Soak in water with 1 cup of salt and let it stay for 1 hour.

Put the apple, ginger, onions, and garlic in the blender. Add half a cup of fish sauce and 2 tablespoons of sugar. 

Add 1 cup of water and blend.

Pour the mixture in a big container and add the chili powder.

Add the radish and carrots.

Then the shallots.

Mix well.

After an hour wash the cabbage 2 times in clean water and drain. Then put it in the mixture. Mix well.

Then put the Kimchi in jars. Do not refrigerate for one day. After a day keep it inside the refrigerator but wait at least 3 days before eating it. 

Kimchi tastes better as the days go by. Enjoy!

 

Chicken Curry

I cook chicken curry very seldom or only on special occasions not like chicken adobo or tinola.  Although curry dishes are truly delicious but i could only take too much of it. I easily get tired of the taste. But if I eat curry once in a blue moon it tastes really really good. But there are some Asian countries that eat curry food almost everyday like in Thailand, India, Malaysia and others. The last time i ate curry was maybe a year ago so I decided to give it a try again this time. Curry is not my favorite but I like it. 


The ingredients are:
1/2 kg chicken breasts
2 tbsp curry powder
1 cup fresh coconut milk
2 potatoes cubed
1 carrot cubed
1 green bell pepper cut into squares
medium sized onion sliced
crushed garlic
1 small part of ginger peeled and sliced
4 dried laurel leaves
black pepper
1 tsp sugar
salt to taste
oil


Procedure:
1.  Heat oil in a pan and saute ginger, garlic, and onion
2.  Add the chicken breasts cut into serving sizes
3.  Add salt according to your taste. Let the chicken cook for about 3 minutes.
4.  Add the potatoes and carrots and add 1 cup of water. Cover and let it cook for 7 minutes.
5.  Then add the curry powder and the coconut milk. Add a little sugar a black pepper. 
6.  Boil for 2 minutes. Add seasoning if you like or you may also add sweet basil for some sweet aroma.


There you go, your delicious Chicken Curry ready to eat with rice of course. Enjoy! <3