KIMCHI

I WAS BORN IN KOREA, SO KIMCHI IS ONE OF MY FAVORITE DISH SO FAR.



CABAGE PREPARATIONS

1. WASH THE NAPA CABAGES. CUT HALF OR QUATER OF WHOLE CABAGE IN NORTH-SOUTH DIRECTION.
2. PRESERVE CABAGES IN SALT OR SALTED WATER FOR 3-4 HOUR UNTIL CABAGES LOST ITS CRISPNESS. DO NOT WASH THE CABAGES. MINENAL WATER AND SOLAR SALT ARE PREFERRED

SEASONING PREPARATION

1. SIMMER THE RICE WITH WATER UNTIL RICE SOUP IS STICKY.
2. FOR COULOR AND FLAVOUR, GRIND RED PEPPER AND MEXICAN CHILLY PEPPERS.
3. BOIL THE FISH SAUCE: ENCHOVY, SQUID AND SHRIMP. AND KEEP THEM COOL
4. GRIND GINGER AND GARLIC
5. MIX BOILED FISH SAUCE, CHILLY POWDER, GRINDED GARLIC AND GINGER, RICE SOUP AND GRINDED CHILLY PEPPERS.
6. ADD SUGAR
7. FOR MORE FLAVOUR BOILED FISH STOCK

KIMCH MAKING
1. MIXED CABAGES AND SEASONINGS
2. MARINATE KIMCHI IN THE FRIDGE FOR 1 WEEK
3. FOR SOUR FLAVOUR LOVERS, KEEP IT FOR 2-3 WEEKS MORE AT THE FRIDGE.
4. ENJOY IT.

IF SOMEBODY LOVE DICON OR CELERY, IT IS ALSO POSSIBLE TO MAKE KIMCHI. FOR THE FLAVOR ESPECIALLY CRISPNESS OF VEGETABLES POUR THE HOT WATER. LIKE MAKING PICKELS.

LA PAELLA

1. VEGETABLE PREPARATION: GREEN AND RED PEPPER BRUNOISE

2. WASH SEAFOODS AND HANDLE THOES

3. SWEAT VEGETABLES AND KEEP IT 

4. SWEAT GARLIC PUREE, SHRIMPS AND SQUIDS IN THE PAN WITH OLIVE OIL UNTIL GETTING GOLDEN COLOUR AND THEN KEEP THE SEAFOOD. FOR FLAVOUR ADD SOME WHITE WINE

5. AT THE SAME PAN, SWEAT TOMATO CONCASEE AND RICE WITH OLIVE OIL

6. BOIL THE FISH STOCK(SHELL FISH OR FISH STOCK)

7. ADD SHAFFRON AND KEEP STOCK UNTIL LIQUID CHANGE YELLOW COLOUR

8. POUR THE FISH STOCK TO THE PAN AND SEASON THE RICE.

9. SIMMER THE RICE FOR APP. 15MIN.

10. ADJUST CONSISTENCY WITH CHICKEN STOCK AND ADD SEAFOOD INCLUDING RARE MUSSEL AND VEGETABLE

11. COOK FOR 5 MIN.

12. READY TO SERVE. ENJOY IT  

THIS IS MY FIRST TIME TO MAKE PAELLA, ACTUALLY IT NEEDS TO COOK MORE. TO PAELLA ,IT NEED TO COOK MORE TIME THAN RISSORTO. USUALLY SPANISH RICE, BOMBAY IS PREFERRED BUT CAN USE ARBORIO RICE AND MIDIUM GRAIN RICE. HOWEVER, WHEN BOMBAY RICE IS USED, DO NOT WASH THE RICE FOR FLAVOUR.

AND ALSO, IT WAS REALLY HARD TO GET GORGEOUS CLOLOUR OF PAELLA. I THINK I NEED TO FIND NEW RECIPE TO GET A YELLOW COLOUR FROM SHAFFRON. ACTUALLY SHAFFRON IS ONE OF THE EXPENSIVE AROMATIC AGENT.

STUFFED CHICKEN BREAST WITH JUS LIE, MASHED SWEET POTATOES AND GLAZED VEGETABLES

STUFFED CHICKEN
0. PRE HEAT THE OVEN 375F
1. DEBONEING THE CHICKEN LEGS AND MAKE IT FLAT WITH HAMMERS; DO NOT REMOVE THE SKIN

                                                                  Debonined chicken
                                                     

2. FINELY CHOP THE CHICKEN BREAST
3. VEGETABLE PREPARATIONS; RED PEPPER AND ONIONS BRUNOISE
4. SWEAT VEGETABLES IN THE PAN: DO NOT COOK TOO MUCH UNTIL JUICES COME OUT
5. REPLACE CHOPPED CHICKEN BREAST TO THE BOWL
6. ADD VEGETABLES AND CRUSHED WHITE BREAD TO THE BOWL AND SEASON IT; THYME, SALT AND PEPPERS
7. ADD CREAMS AND EGG WHITE
8. WRAP CHICKEN LEGS THE CHICKEN TO BREAST MIX; CAN MAKE ROLL CAKE SHAPE OR BALLON SHAPE
9. WRAP IT AGAIN WITH ALUMINIUM FOIL; BEFORE WRAPPING BRUSH LITTLE BUTTER OR OIL TO THE SURFACE OF CHICKEN LEGS AND INSIDE FOIL
10.  BRING TO BAKE IT FOR 5 MIN
11. SPERATE THE FOIL FROM THE CHICKEN LEG AND RE-BRUSH BUTTER TO THE CHICKEN LEG
12.RE-BAKE IT FOR APP. 15 MIN IN THE OVEN
13 READY TO SERVE. ENJOY IT


JUS LIE

1. BAKE CHICKEN BONES IN THE BAKING PAN FOR 10 MIN.
2. ADD MIREPOIX(ONIONS, CARROTS, CELERIES)
3. BAKE TOGETHER UNTIL CHICKEN BONES TURN GOLDEN BROWN COLOUR
4. ADD TOMATO PASTE AND FLOUR AND MIX TOGETHER
5. RE BAKE THOES FOR 3-5 MIN
6. REMOVE OIL FROM THE PAN.
7. REPLACE THOES TO THE SAUCE PAN
8. ADD CHICKEN STOCK AND SPICE BAGS(BAY LEAF, PEPPER CORNS, THYME, ROSEMARY AND PARSELY STERMS)
9. SIMMER THOES UNTIL THE LIQUID GETS SAUCE CONSISTENCY
10. REMOVE BONES AND MIREPOIX
11. CONDENSE THE LIQUID AGAIN AND CONTROL CONSISTENCY

                                   Baking chicken bones and mirepoix

MESHED SWEET POTATOES

1. CLEAN THE SWEET POTATOES
2. WRAP THE SWEAT POTATOES WITH FOIL
3. BAKE THOES UNTIL SWEET POTATOES TURN SOFT
4. WITH FOODMILL, MESH SWEET POTATOES
5. ADD CREAM, SALT, WHITE PEPPER AND BUTTER; KEEP THOES HOT


GLAZED VEGETABLE

1. VEGETABLE PREPARATIONS: BATTON EXCEPT SNOW PEAS
2. BRAISE IN SALTED WATER FOLLOWING THIS ORDER: TURNNIP, SNOW PEAS, CARROTS; CARROTS NEED TO MORE TIME TO COOK.
3. REFRESH SNOWPEAS IN THE COLD WATER AS FAST AS THOES COOKED.
4. REPLACE THOES TO THE PAN AND ADD SUGAR, BUTTER AND WATER.
5. COOK THOES UNTIL VEGETABLES GET GLOSS