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Wednesday, January 28, 2009

Home-made Baechu Kimchi



Ordinarily, I can't quite handle the kimchi bought from stores. It is too pungent and unappetizing for me. However, now that we've hit upon a simple recipe to make kimchi at home, I am beginning to relish it quite a bit.

easy recipe home made baechu kimchi napa cabbage korean vegetarian condiment bibimbap bulgogiMom gave us this wonderful book for Christmas and we've been trying out recipes from it: Wild Fermentation by Sandor Ellix Katz.

There are some simple suggestions in this book to make food nutritious and earthy, as well as tasty, via wild fermentation. I was quite thrilled to see idlee and dosai batter fermentation recipes mentioned in this book.

And, this recipe for baechu kimchi (made with Napa cabbage) comes from this book, Wild Fermentation, with some tweaks.

I use medium-sized tall crock to make this, and I can insert a container filled with water to weigh down the vegetables while still letting air in and keeping the dust out.

Ingredients:
1 head Napa cabbage
1 large carrot
1 bunch Spring Onions
3-4 cloves of garlic, crushed
1-2 Tbsp fresh grated ginger
3-4 dry red chilies
¼ cup salt
1 quart water


Preparation:
  1. Remove the outer leaves of the Napa cabbage(save for stir-fry perhaps), and roughly chop it; julienne the carrot or cut it into sticks of desired proportions; cut the spring onions as well
  2. Dissolve the salt in water to make the brine and soak the vegetables in it overnight
  3. Drain and reserve the brine the next day; rinse out the veggies; add crushed garlic, ginger and red chilies, refill the reserved brine making sure there is enough to cover the vegetables
  4. Weight down the veggies a bit with some suitable apparatus that covers it sufficiently to keep out dust, but leaves it open enough for fermentation
  5. Allow to ferment for a week at least - the liquid gets a bit cloudy after a week and the flavor seeps into the veggies well enough to start enjoying the wonderful, home-made baechu kimchi

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Saturday, January 24, 2009

Plantain Podimaas (Grated Green Plantain Pan-fried)

 


 

 Plantain Mor-kozhambu, plantain mezhukkuvaratti, plantain pulikari and, of course, plantain podimaas, are a few of the ways in which I grew up relishing green plantains aka vazhakka. Plantain podimaas recipe is very simple in concept - just peel and steam the green plantains making sure it is just cooked but not mushy, then grate it, and pan sauté with some salt, tempering and grated-coconut-chillies. 

 

 Ingredients 

2-3 medium green plantains, peeled 

1 Tbsp canola oil 

¼ cup dry grated coconut 

1-2 green chilies 

salt to taste 

tempering: 1 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal, 4-6 curry leaves 

Preparation

  1. combine the grated coconut and chilies in a blender or food-processor and grind it to a powdery paste, set aside
  2. If the plantains are too long cut them in half and steam them either on stove-top or, I prefer just immersing it in some water and microwaving it in "Baked Potato" setting but removing and checking it part-way to make sure it doesn't get too mushy
  3. Allow the steamed plantain to cool a bit and grate - I use the regular cheese grater
  4. Heat oil in a pan and do the tempering: when oil shimmers add the urad dal, when it turns golden brown add the mustard seeds and when they pop add the cumin seeds and curry leaves
  5. Add the grated plantain and stir well, then add the coconut-chili paste, adjust salt to taste
Serve by itself as a snack, or with sambar or rasam, or even with roti and naan.

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Sunday, January 18, 2009

Bibimbap

easy bibimbap korean eggplant greens chilies eggs cabbage carrots


A fairly authentic version of bibimbap came into my life about 12 years ago when a Korean fellow student introduced Bulgogi and Bibimbap to me. Bulgogi (bool-go-gi) apparently roughly translates to fired meat or fire-cooked meat, and, by default the meat is beef in Korea. Since I don't eat red meat, I skipped trying Bulgogi that she ordered that day.

However, she talked to the waitress and assured me that they serve Bibimbap (bee-bim-baab) without any meat. So, I ordered it with slight apprehension and figured I could always have some rice-and-yogurt when I get home if I couldn't eat this strange sounding new dish. But, when it arrived, with visually stimulating presentation and aroma, I was excited. And, I loved it instantly! Loved the hot sauce Gochujang that came with it as well.

As far as I understood then, Bibimbap is a good way to clear out the fridge - it is simply rice served with an assortment of vegetables, accompanied by Korean hot sauce Gochujang. Typically, seasoned bok choy, seasoned spinach, cool cucumber salad to clear the palate, some julienned blanched/steamed vegetables like carrots, zucchini, and maybe some form of eggs - either fried or boiled, all of it served over rice that is piled on crisp lettuce leaves to balance out the flavors.

This recipe here is just a version of Bibimbap that I have adapted to suit my tastes over the years. Gochujang was not handy, so, I made up a version of it as well. I usually have a huge jar of Sambal Oelek in my pantry, seems like it has become just as indispensable as salt or black pepper in my kitchen.


Ingredients
Seasoned Bok Choy or Spinach or Swiss chard
Pan-fried Tofu (optional)
Boiled Egs
Cucumber Salad
Toasted Sesame Seeds
Finely chopped Spring Onions
Sauteed eggplant
Steamed Asparagus
Julienned fresh baby tender kohlrabi
Shredded purple cabbage marinated in apple cider vinegar and some strong Dijon mustard
Bean Sprouts, Baby Corn, Roasted Red Pepper, Zucchini, Carrots or other vegetables of your choice


For Gochujang: Either buy it from the store, or, use a substitute recipe as given by Madhur Jaffrey in her World Vegetarian cookbook, adapted here:

2 Tbsp red miso
2 Tbsp sambal oelek
1 Tbsp cayenne pepper or red chili powder (optional, for extra heat)
1 tsp brown sugar
toasted sesame seeds
1 Tbsp sesame oil

Combine the above ingredients, add some rice wine vinegar if preferred to get the sauce more runny. Also, can double the amount and prepare this ahead of time and save in an air-tight container for a couple of weeks in the fridge.


Seasoned Bok Choy or Spinach:
3-4 cloves of garlic, finely minced
1 Tbsp grated ginger
2-3 dry red chilies
Bok Choy or Spinach, cleaned and cut to bite-size pieces
some water or broth
1 tsp sesame oil or canola oil

Heat the oil in a wok or pan, sauté the garlic and ginger, add the dry red chilies, then add the greens, some broth/water, cover and cook till tender but not mushy. Adjust salt to taste with light soy sauce or just table salt.



Cucumber Salad
Any simple cucumber salad is fine, but, I like to peel, core and dice the cucumber and red onions, add a simple vinaigrette of sesame oil, lemon juice, salt and red chili powder or cayenne pepper powder.

To Serve: Prepare a bed of lettuce leaves or blanched Napa Cabbage leaves. Add a scoop of cooked rice (I prefer Jasmine rice for this recipe). Arrange the toppings separately over the rice - seasoned greens, sliced boiled eggs, pan-fried tofu, cucumber salad, julienned vegetables - place some gochujang in the center, sprinkle some chopped spring onions and toasted sesame seeds. Let the guest mix it all up as they eat.

Also, I like to serve some extra gochujang, spring onions and other toppings on the side for extra helpings with rice :)

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Thursday, January 15, 2009

Pan-Fried Noodle Pancake

fried-rice-noodle-pancake-1


I was cooking some rice noodles when the kiddo decided that he needed some cuddles badly and won't calm down otherwise. So, I attended to him right away like a dutiful mother, forgetting the noodles, which turned mushy and lumpy. I didn't want to waste it, and that's how this dish came about a few evenings ago.

Spread the overcooked noodles on a hot pan, with some canola oil or sesame oil on the pan; press down the noodles and allow them to form a thin flat layer on the pan. Let it cook for about 8-10 minutes over medium heat till the bottom side is crisp and the noodles lift off the pan like a single unit pancake; flip and cook the other side the same way.

To Serve: Cut the crisp fried noodle pancake into wedges or squares, top with some stir-fry vegetables, or, serve with some simple egg curry, or with soy chunks curry, or any other favorite curry.

Garnish with roasted red peppers strips, spring onions, cilantro and maybe some toasted sesame seeds.

fried-rice-noodle-pancake

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Sunday, January 11, 2009

Cranberry Wine

cranberry wine home-made


We brew beer quite often, usually standard recipes for porters and stouts and some fruity wheat beers, but, every once in a while we make cider and wines.

This Cranberry Wine recipe is from First Steps in Winemaking by C.J.J.Berry. It turned out quite fine, not too sweet, not too syrup-y, just a bold cranberry flavor and enough fermentation to make it taste like wine, or, perhaps more like cider.

We have a couple of 5-gallon glass carboys, gallon jars, airlock, large strainers, funnels and large pots we use for brewing beer. If you are planning to try out this recipe for the first time, a few equipment are needed as listed below.

cranberry wine home-madeIngredients
3 lbs fresh cranberries
2¼ lb sugar
1 Tbsp citric acid
1 gallon water
1 pkt Red Star® Côtes du Rhône yeast

Other eqipments: 2 gallon bucket, 1 gallon jar, fermentation air-lock, strainer

Preparation
  1. Boil half the water and pour over the cranberries, stir in the sugar, and allow to cool
  2. Add the remaining water cold, citric acid and yeast, cover and ferment on the pulp for 4 or 5 days
  3. Strain into a jar and fit the air-lock and let it sit for 5 to 6 weeks
  4. Strain and pour into a bottle for convenient serving
  5. Enjoy!

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Saturday, January 03, 2009

Skillet Chicken and Rice with Peas and Carrots

skillet chicken and rice peas carrots one-pot meal


We've been having soups for dinner for the last several weeks, nothing spectacular, mostly hearty brothy soups and some creamy soups.

This skillet chicken and rice recipe is nothing unusual, but, as it is a favorite, I wanted to note it down here. It is mild, yet fragrant and flavorful.

Ingredients
2 small-to-medium boneless skinless chicken breasts
salt to taste
1 Tbsp ground black pepper
2-4 Tbsp evaporated milk**
2-3 Tbsp minced garlic and finely grated ginger
2 Tbsp canola oil
cilantro for garnish

**¼ cup evaporated milk gives a rich creamy feel to the skillet rice

2 cups basmati rice
4-5 cups of water or low sodium broth

veggies: mushrooms (optional), frozen peas, carrots, green beans, and spring onions or other veggies of your choice

marinade: soy sauce, red wine vinegar, ginger powder

whole spices: 1 star anise, 2" piece Indian cinnamon bark (dalchini), 2 cloves, 2 cardomom pods (crushed), 2 dried bay leaves

Preparation:
  1. Marinate the chicken breasts in the marinade for about 20-30 minutes while assembling the rest of the ingredients
  2. When ready to cook the chicken, heat oil in a skillet and allow the chicken to brown well on one side, remove from pan and set aside
  3. Sauté the minced ginger and garlic and the raw basmati rice in the same skillet, add the whole spices, broth or water, evaporated milk, salt to taste and nestle the chicken breasts in the rice, cover and cook till chicken is done - thickest part registers 165°F
  4. If at this point rice is not done, and the water is all gone, add a little more water and the vegetables, cover and finish cooking the rice, while keeping the chicken warm covered in foil
  5. Garnish with cilantro and chopped spring onions, add a few turns of the pepper mill for some fresh ground black pepper, serve warm

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