October 23, 2013

Homemade Kimchi

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Kimchi is kind of a rage. It's pretty much in everything with any kind of fusion. It's also damn awesome on its own. So instead of buying expensive kimchi in the store, make your own on the cheap. It takes no time at all, and you can adjust the heat level later if you like. Everyone's kimchi is different, so experiment until you get it right. Then add it to some fried rice. Enjoy!




Kimchi

Yield: 1 large jar of kimchi
Ingredients
  • 1 large napa cabbage (about 2 pounds)
  • 2 tablespoons coarse salt
  • 50 ml fish sauce
  • 30 ml vinegar (white or rice)
  • 80 ml (1/3 cup) chili paste (or chili sauce and/or sriracha)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 4 green onions, cut into 1 inch pieces
Cooking Directions
  1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.
  2. Cut the cabbage into 1-2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a colander set over a bowl. Set a plate on top then weigh it down with something heavy for 24 hours.
  3. After 24 hours, mix together the remaining ingredients in a large bowl.
  4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade.
  5. Pack into a jar, cover tightly, and let stand at room temperature 48 hours. Then chill for 4 days before serving.
This will keep for a long time, but it could be very fermented after 3 weeks.

October 09, 2013

How to cook any steak

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How to cook any steak

Ingredients
  • 1 steak
  • oil
  • salt and pepper
Cooking Directions
  1. Season with a generous amount of salt.
  2. Let sit for 2 hours.
  3. Rinse off steak.
  4. Pat dry with paper towels. For a crispier crust, lay on paper towels for another half hour or more.
  5. Put a large skillet on medium high heat. Lightly oil it.
  6. Crack pepper on one side of the steak. Lay that side down in the skillet. Crack pepper over the other side.
  7. Sear until browned. Flip and sear the other side until browned. Then flip and cook an additional minute or two, depending on thickness of steak and desired level of cooking. Then flip and cook an additional minute or two.
  8. Take out of pan and let rest for 10 minutes.