Priscilla’s Favourite Recipes

I personally enjoy Kimchi very much and was really thankful that I had a Korean friend who taught me how to do it through every step. And it is one of the things that I appreciate living abroad having international friends who taught me different nations cuisine.

Ingredients:
7 heads cabbages
1 small pot porridge
1 radish
1 cup spring onion, cut into small pieces
2-3 cloves garlics, peeled and chopped
1 tbsp ginger, pounded
2¼ cups red chili powder
1½ cups salted shrimp sauce
1 cup anchovy fish sauce
Some salt

Method:
1. Wash the cabbage and spread the salt over each leave of the cabbage for 2-3 hours and washed it and let it drained overnight.
2. Prepared a pot of porridge in advance and allowed it to cool down.
3. Peel and grated the radish, cut the spring onion into small pieces, wash peel and pound the
ginger, peeled and chopped the garlics.
4. Put the porridge into a large container(with a airtight cover), add in the radish, then the
spring onion, ginger,garlic, the salted shrimp sauce and anchovy fish sauce and mix well.
Allow the sauce to rest for 1 hour.
5. Cut the cabbages into half and spread the sauce on it evenly on each leave.
6. Scoop up all the extra sauce and keep in an airtight container.
7. Place all the cabbage into the big container and cover it with the airtight cover and kept it
outside in a cool location for 2 to 3 days without disturbing the contents.
8. Then place the whole container into the refrigerator and keep for a while for the kimchi to
mature before serving it.

Steps on how kimchi is made.

Bulgogi: Korean BBQ

4-6 servings

Ingredients:
750g boneless rib eye steaks, cut into very thin slices 5-6″ long x 2″ wide (I use Black Angus)
4 teaspoon sugar
¼ cup soy sauce
3 cloves garlic, crushed/chopped fine
3 scallions, cut into 1-inch pieces / 1 onion finely chopped
5 bulbs Spring onion
¼ teaspoon Black pepper
1 teaspoon korean sesame oil
1 Kiwi/fuji apple/asian pear
2 teaspoon Cooking wine/ saki/ dry sherry
1 teaspoon vinegar

Marinade:
1. Blend onion & kiwi.

2. Mix in soy sauce, sugar, black pepper, sesame oil, cooking wine, vinegar. Mix to get a slightly salty, sweet taste. Taste and adjust.

Method:
1. Mix beef & sugar, let rest 20 minutes.

2. Add the meat to the marinade mixture.

3. Add garlic and spring onion to meat mixture.

4. Toss well and let stand at least 1 hr at room temp or overnight in the refrigerator to allow the meat to mature (Best to keep overnight.).

5. Preheat a large, heavy skillet over moderate heat for 2 minutes.

6. Add beef, a few slices at a time, and sear without oil for 2-3 minutes at most.
Or, grill beef in very hot gas or electric broiler.

Serve immediately with white sticky rice and an assortment of side dishes.

Suggestion:
Serve with Kimchi, white sticky rice, whole cabbage leaves and assorted pickled vegetables make a wonderful accompaniment. Optionally, add an assortment of vegetables to beef marinade.