made my first batch of Kimchi last night. i tried to get common chili flakes, but got Paprika instead, so, the greens look real red. and i cheated by adding rice vinegar. i love it sour (the lactic acid from the fermentation will make it sour, but i want extra). (i hope, it'll work). 48 hours to go!
ya. i should be writing about Cha Gio, Nuoc Cham, Pho... (and i will... ooo.. when?)
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the "catcher in the rye" = very good. (2 days me in melancholic mood ~ according to mimi)- i didnt even realized the effect! duh!
the kimchi = not so good. after standing in room temperature for 52 hours. the acids more than my own liking. (next batch~ i'll add on a bit of binagongan, substitute for fish sauce. hahahha)
we'll try out a Vietnamese restaurant in KK next week. i have two in my list. (maybe, i'll eventually start writing of Cha Gio, Nuoc Cham, Pho.. etc.) iyalah..
5 comments:
Wah... u made kimchi? Cool!! (walaupun i tia eat kimchi lah..) just that in my head, kimchi only koreans make... hehehe...
fuh lama tidak makan kimchi ni..! apasal korea pulak mare...i tot vietnam leh..!! the year is ending..and the year of our adventure will begin kihkihkih...!!
Mare aku tengah ikut kursus photog ni..bagus juga ada oo..even basic2 pun i baru tau byk pulak i don't know...!lets go hunting for photo...i need you there so gambar aku pun byk2!!
Dy,
sorta kimchi. but it turned pretty good. too sour for my own liking tho... maybe next time, no vinegar added. and the paprika's hot!
Jen.
thats la.... vietnam next year. i'll brave on beef. and maybe lamb (so that i could have steak. haha!)no poultry and pork yet (cant even think of having those).
ya! photog course eh?.. good. nanti, u bagi me the basic la. i malas baca manual.
dawn n i passed few vietnam restaurants at midvalley and OU..but it's just not the same eating two of us have to be with all of you baru sedap kot...
merry x'mas kukuanga.. :D
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