Som Tum Thai: Green Papaya Salad | 泰式青木瓜沙律

附中文食譜

Thai food lovers will most certainly be no stranger to som tum (ส้มตำ) - or green papaya salad - the salad that is at once impossibly fiery and refreshingly crunchy; intensely savory and insanely tangy - in short, it is a kaleidoscope of explosive sensation on a plate.  

Som tum originates in Isaan, the northeastern region of Thailand bordering Laos (some may argue that the dish originally came from Laos), though it is now widely consumed across the country with a multitude of variations which may include salted crab, fermented fish paste, or green mango in place of papaya. What most of us come to recognize as the typical som tum is actually called "som tum thai" (ส้มตำไทย) - a classic version that is perhaps most palatable internationally as it does not contain any of the more pungent ingredients.

The core ingredients of a som tum are shredded green papaya, tomatoes, green long beans, dried shrimp, and peanuts, pounded together with chilies, fresh garlic, palm sugar, fish sauce, and juicy limes, all of which combine to create a perfect balance of salty, sweet, spicy, and sour. Som tum is almost always prepared with a large clay or wooden mortar and pestle - a must have in any Thai kitchen really - which allows for easy pounding, crushing, and melding of ingredients and flavors. After all, the word tum in som tum is derived from the verb "to pound" (and "sour" for "som"). I have attempted making som tum before by simply tossing the ingredients without a mortar and pestle and, trust me, the salad was just that - a bland, soul-less, "deconstructed" salad. 

Now, what if you haven't got space for an unwieldy mortar and pestle at home? Well, join the club. I may not have one, but instead make use of the resources at home and retrieved a large glass mixing bowl, paired it with my wooden cocktail muddler bought from the Japanese dollar store, and together they just worked wonders.

When it comes to prepping the green papaya, I have at one point or another observed chefs and street cart vendors in Bangkok shredding the green papayas by vigorously slashing and paring away the surface of the fruit, a traditional method that yields an intentionally coarse and uneven shred for extra crunch. My knife skills may be questionable, and I am in no hurry of slashing a finger or two, so I resort to my trustee grater and alternate between the medium and large-sized holes for that effortlessly rustic, crunchy result. 

For the most authentic result, it is ideal to sweeten the dish with Thai palm sugar, available at most southeast Asian grocery shops; if unavailable, substitute with soft light brown sugar for a "same same but different" caramelized taste. With sourness being a dominant flavor in som tum - as the name suggests - the use of fresh lime is essential for a citrusy tang to balance off the sweetness of palm sugar and saltiness of fish sauce and dried shrimp. It is also not uncommon to use a bit of tamarind water in addition to lime juice for a more complex note of sweetness and tartness, so give that a try!
 

On a different note, around this time of year, people all across Thailand would normally be gearing up for the Thai New Year celebrations. Under the ongoing Covid-19 pandemic, however, numerous Songkran events are cancelled, families are urged to stay in, the young are asked to avoid visiting their elderly family members in order to protect the most vulnerable, and international travel continues to be severely restricted. What is usually the most festive national holiday, doused with globally renowned ritual water splashing that draws tens of thousands of visitors each year, may present an oddly quiet scene this year. As with the rest of the planet, I hope that this global crisis will soon come to an end, and that life can resume its track as soon as possible for all.

With that said, sawadee pee mai krub!

Ingredients
Half a green papaya (about 2-3 cups shredded)
Half a small carrot
6 string beans or 2 long beans
1-2 small tomatoes or 6 cherry tomatoes
1-3 red bird’s eye chilies 
2 garlic cloves

1 1/2 tablespoons Thai palm sugar

1 1/2 tablespoons fish sauce

Juice of 1-2 Thai limes

2 tablespoons peanuts

1 tablespoon dried shrimp (optional)
 

Directions

1. In a small, dry frying pan, toast the peanuts over medium heat until fragrant and golden brown. Remove and set aside.

2. Peel and shred green papaya and carrot with a julienne peeler or a regular cheese grater with medium to large sized holes. Trim ends and cut long beans into 2-inch segments. Slice tomatoes into wedges, or halve the cherry tomatoes if using.

3. Cut each garlic clove into three pieces. Coarsely smash garlic and whole chilies in a mortar and pestle. Add the palm sugar, beans and tomatoes. Lightly pound to bruise the beans and break up the tomatoes, and ensure that the palm sugar is fully dissolved. Squeeze in the lime juice and fish sauce and pound to combine.

4. Add the green papaya, carrot, dried shrimp (if using), and toasted peanuts. Lightly pound and toss to combine. Check seasoning. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. Plate up and enjoy fresh!

Tried this recipe?
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【 泰式青木瓜沙律 】

Sawadee Pee Mai Krub！適逢泰國迎接新年，同大家分享地道前菜簡易食譜！青木瓜沙律 (ส้มตำ) 味道酸辣鮮甜又醒胃，往往叫人食得津津有味。就是使用街市常見用來煲湯的那種青木瓜，十元八塊就可以泡製爽脆新鮮的 Som Tum - 在家都能輕易造出正宗泰國風味！

材料：
青木瓜                 半個
甘筍                     半枝
長豆角                 2 條
小蕃茄                 1 個（或車厘茄 6 粒）
指天椒                 1 - 3 隻
蒜頭                     2 瓣
棕櫚糖                 1 1/2 湯匙
魚露                     1 1/2 湯匙
泰國青檸            1 - 2 個
花生                     2 湯匙
蝦米                     隨意
 
1. 花生用乾鍋烘香，備用。
2. 青木瓜和甘筍去皮刨絲，長角豆切段，番茄切件（車厘茄切半）。
3. 把蒜頭和指天椒摏碎。
4. 加長角豆、番茄和棕櫚糖輕輕摏碎至糖完全溶解。
5. 倒入魚露和新鮮青檸汁，拌勻來混合各種材料。
6. 加入青木瓜、甘筍絲、蝦米和花生，一邊繼續輕輕摏碎、一邊拌勻，令各樣材料更為入味。試味並再作適當調味，即成！

Tried this recipe?
Share with me or leave a comment below! Tag #alvinspenthousekitchen.
Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

Nasu Dengaku: Miso Glazed Eggplant | 日式味噌茄子田楽焼

附中文食譜

Eggplants get a bad reputation for being bland, slimy, bitter sometimes and, worst off, they act like sponges that can soak up copious amount of oil. Well, it's time to shatter this myth! I like to see eggplants as a blank canvas ready to take on strong flavors. When cooked to perfection, these gorgeous purple aubergines are just divine - buttery, creamy, with hints of smokiness. And personally, there is no simpler and better way to cook eggplants than this foolproof recipe.

Use either red "awase" or the sweeter white "shiro" miso, or a mix of both

Nasu dengaku (なす田楽) literally translates to miso glazed eggplant, a classic Japanese dish that is usually skewered and grilled over charcoal. The sensational sweet and savory miso glaze livens just about anything, from fish to tofu to daikon radish. Slathered on eggplants, the result is irresistible. It is said that the name dengaku comes from dengaku bōshi (田楽法師), a stilt dancer that performed for the god of rice fields during rice planting. Since skewered tofu resembles the stilted performer, the name dengaku has taken hold since to describe this dish preparation. Forgetting the hassle of operating and cleaning a grill at home, you can easily pan fry the eggplants (with just a teeny bit of oil!) for a few minutes and finish them under a broiler until the miso glaze bubbles and gets that beautiful caramelization.

Watch as the miso glaze bubbles and caramelizes under the broiler... absolutely tantalizing!

An inexpensive, simple dish that makes use of everyday Japanese seasonings

Needless to say, this recipe has entered my repertoire for quick, easy weekday meal ideas. Simply serve with steamed rice, dressed tofu and a light salad for a healthy, plant-based meal or, to jazz things up a bit, serve together with Mentaiko Pasta for a simple, Japanese-inspired lunch!

What you'll need...
2 small eggplants, or 1 Chinese eggplant
Cooking oil
2 tablespoons water
Chopped scallions, for garnish
Sesame seeds, for garnish

For the miso glaze:
3 tablespoons miso paste
1 tablespoon white, brown, or coconut sugar
1 tablespoon mirin
1 tablespoon sake

Directions...
1. Prepare the miso glaze by whisking together the ingredients.

2. Slice eggplant in half lengthwise and score the flesh with a knife. In a non-stick pan over medium high heat, add oil (I like to use a pastry brush directly on the eggplants for a more even coating) and cook the eggplants flesh-side down. Once browned, flip the eggplants over and cook until begin to soften. Tip in water and cook covered on high heat till the water cooks off, about one minute.

3. Transfer eggplants to a lined baking tray flesh side up, brush evenly with miso glaze, and place in the oven with the broiler function on. Grill for 8-10 minutes, until the miso glaze caramelizes. Remove from oven, garnish with sesame seeds and chopped scallions, and you're done!
 

【 日式茄子味噌田樂燒 】

茄子，不少人認為它味淡、煮起來軟爬爬、外皮又帶苦澀，最重要它還會像海綿，吸收大量油分，極不健康。不過，由這刻開始，我會把這些負評通通粉碎掉！

茄子，就像一塊空白的畫布，準備着迎接強烈的調味。只要你烹煮得完美，在柔滑軟綿的口感下，會略帶一絲煙熏味，我認為，已沒有比以下的炮製方法更好更簡單方便了。

據說「田樂」這名字來自一位法師。從前在農耕的慶典上，有位穿上白袍披上深色法衣的法師，為歌頌稻田之神而踩上高蹺跳舞。因這身裝束，就像醬烤的豆腐串，於是有人便以法師的名字「田樂」為豆腐串取名。當然，今天的田樂燒已不只是豆腐了，由魚到邏蔔到茄子也有。（文章翻譯：鄒家鳳）

材料
茄子                  2 小隻
味噌                  3 湯匙
砂糖或紅糖     1 湯匙
味醂                  1 湯匙
清酒                  1 湯匙
油                      適量
水                      2 湯匙
蔥花                 適量
芝麻                 適量

做法
1. 把味噌、糖、味醂和清酒拌勻備用。
2. 茄子對邊切開，用小刀𠝹十字面，讓醬汁更輕易入味。
3. 燒熱易潔鍋，下油並以中高火煎香茄子至輕微焦香。
4. 把茄子反轉，繼續煎數分鐘。
5. 加入 2 湯匙水，蓋上鍋蓋煮至水份完全蒸發，約一分鐘。
6. 把茄子放在鋪好烘培紙的烘盤上，塗上味噌醬汁，再放入焗爐以上層發熱線烤焗 8 - 10 分鐘至茄子軟稔、醬汁輕微烤焦。最後，撒上芝麻和蔥花，完成！ 

簡易和風午餐：味噌燒茄子、明太子意大利粉、麻醬冷豆腐和田園沙律！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Savory Chilled Tofu with Century Egg | 涼拌尖椒皮蛋豆腐

Some call it century egg, others call it the thousand-year-old egg, or millennium egg. In Hong Kong, it is simply known as pei-daan. However you call it, this most certainly isn't the ordinary egg you'd poach, scramble, or fry with.

Enveloped inside a translucent, soy-sauce colored, gelatinous egg "white" is a soft, gooey, greenish-black yolk - the ghastly color of gloom, one may say. The bouncy jelly-like exterior may not taste much of anything, but the dark center has the texture and sharpness of very ripe Camembert - creamy, pungent, with a heady, palpable whiff of ammonia. (Think your cat's urine. You get the picture.) Century eggs come covered in clay and rice hulls which, coupled with its somewhat misnomer of a name, does for a second appear like some dinosaur fossil excavated from an archeological expedition.

It is no wonder the century egg has proudly made appearance on TV shows like Andrew Zimmern's Bizarre Foods and Fear Factor, the daredevil game show where contestants were once pitted against each other devouring and gagging on whole eggs alone.

So what is a century egg anyway? Long story short, the century egg is a preserved egg, most often a duck egg, sometimes chicken, or even quail, cured in a mixture of ash, quicklime, clay, salt, and rice hulls for a period time between several weeks to months. It happens to be an age-old Chinese delicacy that is oh-so-yummy when smartly paired with something else, not unlike Roquefort complemented with a glass of Sauternes.

In Hong Kong, the century egg is most often seen in the ubiquitous breakfast congee (rice porridge) cooked with lean pork, or encased in pastry with sweet bean paste and a touch of ginger. In restaurants, it is frequently served as an amuse-bouche alongside paper-thin slices of pickled young ginger, or as a side dish smothered in a savory blend of chili, garlic, and herbs. The trick is to enjoy the century egg in small bits along with other flavors and textures, lest you'd probably gag on eating the whole thing plain.

Century eggs take on strong flavors well and pairs exceptionally well with tofu for a contrast in textures. Here we have a typical household recipe that many families keep with minor variations. One thing absolutely in common is that there are no skills involved whatsoever and the entire dish practically comes together in under 15 minutes. It celebrates a melange of flavors and textures - from the silkiness of chilled tofu, the juxtaposition of chewiness and creaminess of century egg (and its odor), the heat of peppers, and the sweet and savoriness of the sauce. Some would also top the dish with dried pork floss. Opt for either sugar or honey for the sweet element - I prefer honey for its floral hint and consistency. The resulting dish makes for a simple, classic side dish, ideal for the sweltering heat of summer!

What you'll need...
2 century eggs
1 block (400 g) silken tofu
2 Chinese long green peppers
2 cloves garlic, minced
1 bird's-eye chili, seeded and chopped
1 tablespoon oyster sauce*
2 teaspoons light soy sauce
1 tablespoon honey
1 teaspoon cooking oil
Spring onion, chopped
Cilantro, chopped

Note: For a vegetarian option, substitute with vegetarian "oyster" mushroom sauce.

Directions...
1. Peel century eggs and rinse with water. Cut into half-inch dice. (Have a glass of warm water ready while dicing the eggs - dip the knife in and wipe off with paper towel each time after slicing to avoid a gunky mess.)

2. De-seed long green peppers, remove pith and finely chop. In a nonstick pan, heat oil on medium heat. Sauté diced green peppers for 1-2 minutes. Add minced garlic and chili, cook until fragrant then lower heat. Stir in oyster sauce, soy sauce and honey. Season to taste, then set aside and allow to cool slightly.

3. Drain tofu, slice and arrange on a platter. Layer diced century egg on top and drizzle sauce mixture over. Sprinkle with spring onion and cilantro. Enjoy!

Tips 
- Press tofu with paper towel to extract excessive water content. If time allows, return tofu to the fridge for an hour before assembling.
- If pressed for time, skip the cooking process and mix the chopped peppers and garlic with the sauce ingredients and pour over tofu and century egg. Watch out for garlic breath though!

【 涼拌尖椒皮蛋豆腐 】

材料
皮蛋                           2 隻
盒裝蒸煮滑豆腐     1 盒
青尖椒                       2 條
蒜頭                           2 瓣
指天椒                      1 隻
蠔油                           1 湯匙
生抽                           2 茶匙
蜜糖                           1 湯匙
油                               適量
蔥                               適量
芫荽                           適量

做法
1. 皮蛋去殼洗淨，切小丁。建議準備一杯溫水，當刀沾到蛋黃時可沾水再用廚房紙抹乾淨，切皮蛋時會分外整齊。
2. 蒜瓣剁碎。尖椒和辣椒分別去囊去籽再切細粒備用。蔥和芫荽切粒。
3. 開中慢火，易潔鍋入面下少許油，油熱後先放尖椒碎兜炒約 1 – 2 分鐘至出味，然後加入蒜末和辣椒碎略為炒勻。
4. 調到慢火，倒入蠔油、生抽和蜜糖拌勻再作適當調味即可關火。稍微放涼備用。
5. 滑豆腐擠出多餘水份後切片。鋪上皮蛋粒、淋上煮好的醬汁、再撒上蔥花和芫荽即成！喜歡的話，更可加肉鬆！

小貼士
1. 滑豆腐擠乾水份後 , 放入大碗內蓋上保鮮紙放入冰箱冷藏1小時，效果更佳。
2. 如不想開爐火，可以免卻炒尖椒、辣椒及蒜頭的步驟，直接跟醬汁拌勻再淋在豆腐和皮蛋上。個人認為用炒的方法比較香及好吃，且能避免生蒜所引起的「口氣」。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Sriracha Crispy Tofu with Taiwanese Pickled Cabbage | 醬香脆皮豆腐配台式高麗泡菜

附中文食譜

Nearly half a year since my last visit to Taiwan, I feel a sudden pang of craving for the island's renowned street food. Topping the long list of must-haves when food-crawling through Taipei's legendary night markets is the "stinky tofu" - deep-fried, fermented bean curd whose mouthwatering, funky stench seduces even from streets away. In my opinion, the stinkier the tofu the better - in which case Hong Kong's own version may sometimes prevail - yet, its scarcity and inflated prices these days make them more of a distant memory.

A major difference between the two is the additional accompaniment of pickled cabbage typically served alongside stinky tofu in Taiwan. Sweet and mildly sharp with notes of garlic and chili, the pickled vegetables give a refreshing crunch that not only balances out the lip-burning sensation of tofu fresh off the fryer and the heat of chili sauce, but also relieves the greasiness (and guilt). The pairing is so perfect I sometimes wonder if one can equally enjoy stinky tofu without pickled cabbage. Ditto that with any deep fried foods, for that matter.


Drawing inspiration from the popular Taiwanese street snack, the following recipe is a simple take on crispy tofu shallow-fried and then dressed in a sticky sweet and spicy Sriracha sauce and served with crunchy pickled cabbage. Both firm and extra-firm tofu would suit the dish brilliantly, although the former may lend even more of a silky texture underneath the crispy, golden shell. For the best results, it is essential to press and drain the tofu to extract as much liquid as possible. It may sound tedious, but I promise it is easy and will worth every effort.

Warning: this is a jar of vegetables you will NOT want to put down!

The crunchy Taiwanese pickled cabbage - perhaps as important as the tofu itself - can be made ahead of time and stored in the refrigerator for up to weeks. With so few ingredients, it is so simple and so addictive it can stand on its own as a snack throughout the day or even make a great aperitif. My first batch was gone within just a couple of days!

What you'll need...
Taiwanese Pickled Cabbage
1 small head cabbage
1 tablespoon coarse salt
1 cup rice vinegar*
3/4 cup white sugar
1/4 teaspoon salt
4 cloves garlic, minced
1 bird's eye chili, thinly sliced
1 small carrot, shredded or thinly sliced

Note: Alternatively, use white distilled vinegar or apple cider vinegar, or a combination of both.

Sriracha Glaze
2 tablespoon water
3 tablespoon Sriracha (or to taste)
3 cloves garlic, minced
1 tablespoon yellow bean sauce or miso paste
1 tablespoon white sugar
1 teaspoon soy sauce

Crispy Tofu
1 block (450 g) firm or extra-firm tofu
1/3 cup cornstarch
Pinch of white pepper and salt
2 tablespoon oil for shallow frying

Taiwanese Pickled Cabbage

1. Remove and discard the outer layers of the cabbage. Working your way down to the core, peel and roughly tear each layer of leaves into bite-sized pieces. Place in large bowl or zip lock bag and sprinkle evenly with coarse salt and give the contents a good toss. Set aside for one hour, giving it a stir or shake every 20 minutes or so.

2. In a saucepan, combine vinegar, sugar, and salt on medium heat and stir until sugar dissolves. Turn heat off. Tip in shredded carrots, chili, and minced garlic and set aside to cool.


3. Drain the cabbage and rinse in running water to remove salt. Press leaves gently and drain as much water as possible. Place leaves into a large pickling jar, pour in vinegar mixture and ensure that the cabbage is completely submerged. Otherwise, top up with more vinegar. Store in refrigerator and the pickled cabbage will be ready in as soon as just half a day!

Sriracha Glaze

In a small saucepan, combine all ingredients and bring to a simmer, stirring until sugar dissolves. Taste and adjust seasoning.

Crispy Tofu

1. Press and drain: on a plate, sandwich tofu block in between layers of paper towels and top with another plate. Weigh it down with heavy cans or books for at least 30 minutes. Drain and pat dry. Cut into chunky cubes.


2.  In a medium bowl, whisk together cornstarch, white pepper and salt. Add tofu cubes and toss well to coat, shaking off any excess. Heat oil in pan and fry the tofu cubes until all sides are golden and crispy, about 4 mins each side. Drain tofu on paper towels.

3. On a plate, spoon Sriracha glaze over crispy tofu and top with a heap of pickled cabbage. Enjoy hot! 
 

《醬香脆皮豆腐配台式高麗泡菜》

世界杯深宵夜市小食！每次遠赴台灣夜市，總是鍾情香氣撲鼻、熱辣辣的臭豆腐，拌上香辣醬和清甜爽脆的高麗泡菜，實在味力無法擋！來不及飛台灣，不如自家製 — 不「臭臭」的脆皮豆腐同簡易台式泡菜！

台式高麗泡菜
椰菜                    1 小顆（約 600 克）
粗鹽                    1 湯匙
糯米醋               250 毫升（可用白醋或蘋果醋）
砂糖                    170 克
鹽                        1/4 茶匙
蒜瓣                    4 瓣（剁碎）
指天椒                1 隻（切片）
甘筍                    1 小條（刨絲或切薄片）

1. 椰菜除去外層較髒的葉子，內層的葉子撕成片狀，均勻撒上粗鹽，靜置 10 分鐘後用手拌勻，其後每 15-20 分鐘輕輕翻動一次，待葉子出水及微軟後即可。椰菜最多鹽醃一小時，以保其爽脆和避免過鹹。
2. 靜置椰菜同時，把醋和砂糖煮滾，待砂糖溶化後熄火。加入甘筍絲、蒜末和辣椒放涼備用。
3. 鹽醃過的椰菜用涼開水沖洗一遍，瀝乾水分。放入玻璃容器中，再倒入糖醋，蓋上蓋子，放入冰箱半天以上既可食用。

備註：注意糖醋必須淹過椰菜，不足必須再添加。
取用泡菜一定要用乾淨不含油污及不含水的器具，否則容易變壞。

是拉差甜辣醬
開水                      2 湯匙
是拉差辣椒醬    3 湯匙（份量隨個人辣度喜好）
蒜瓣                      3 瓣（剁碎）
豆醬或味噌         1 湯匙
砂糖                     1 湯匙
生抽                     1 茶匙

1. 把所有醬汁材料拌勻煮溶，再作適當調味。   

脆皮豆腐
硬豆腐                 1 磚（約 450 克）
生粉                     40 克
白胡椒和鹽       適量
煮食油                2 湯匙

1. 豆腐先加壓出水：豆腐用吸水紙包著放在碟中，上方再蓋上盤子，以重物（如罐頭）加壓 30 分鐘或以上，內部水分便會流出。出水後用吸水紙抹乾豆腐，並切成大小一致的小塊。
2. 生粉、白胡椒和鹽拌勻。豆腐粒沾粉後下鍋煎炸至金黃色，每邊約四分鐘。盛起後用吸水紙吸取多餘油分。
3. 脆皮豆腐上淋上是拉差甜辣醬，再配上一堆爽甜高麗泡菜，即成！

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Bae-Chu Kimchi: Traditional Korean Napa Cabbage Kimchi | 傳統自家製韓國泡菜

附中文食譜

Kimchi - the national dish of Korea and staple side dish on every Korean table - needs no formal introduction. Recognized long for its range of health benefits, this fiery, fermented vegetable side dish is rooted in tradition. Among the hundreds of kimchi varieties in Korea, the Napa cabbage variety, also known as pogi kimchi or tongbaechu kimchi, is the most iconic and common and is generally referred to by the catch-all name, kimchi.

Nowadays, one can easily skip the seemingly labor intensive process of making kimchi and purchase kimchi sold in jars or vacuum packs in supermarkets, but there is something irreplaceable in old-fashioned, authentic homemade kimchi.

Great kimchi starts with good, fresh Napa cabbage!

As with almost anything homemade, you get to tweak and customize.
And it's not just how spicy or mild you want your kimchi to be. Various salted seafood is used in kimchi to add a depth of flavor and to aid in the fermentation process. Whether it is salted shrimp, squid, or dried fish, the complex pungency of seafood is truly irreplaceable in kimchi. But if you are like me who is allergic to crustaceans, omit the shrimps and go with dried pollack and even anchovy paste for the unmistakable essence of the sea.

Eat it straight, as a banchan, or get creative: a batch of kimchi opens up infinite culinary possibilities

Making kimchi is like a mini science project.
Admit it, you were religiously watering and watching your beansprouts grow as an elementary school kid. Making kimchi from scratch is so much more fun than that. You get to get in and dirty, watch it ferment, and reap the benefits of all that effort in as short as a few days as it ripens!

You are participating in an age old tradition. 
Aside from adding a human touch to what you eat, making homemade kimchi allows you to experience hands-on the wisdom, knowledge, and tradition passed down from grandmother to mother, mother to daughter, generation after generation for centuries in Korea. As I made my own kimchi in my kitchen, I could almost hear the stories and laughter shared among women who gather for gimjang, where enormous quantities of kimchi is prepared communally to last through the harsh winter. Try it, you'll know what I mean.

A major bucket list item gets checked off.
Making kimchi, nevertheless, is not a once-in-a-lifetime event. It only gets better with practice!

Don't attempt to leave the gloves out!

After much research and trial, my recipe is based loosely on Korean American Chef Esther Choi's recipe which has been passed down from her grandmother. I have modified certain steps in preparation to make it simpler for home cooks. Apple or pear puree is added for a nice tinge of sweetness, whereas Korean dried pollack adds immense depth of flavor to the kimchi.

It's fall... kimchi making season! So get them gloves on and let's make some!

What you'll need...
1 head of Korean Napa cabbage, cut lengthwise, quartered
5 tablespoons rock salt
70g of Korean dried pollack (bugeochae), shredded
1 medium daikon radish (1lb), cut into 2-inch matchsticks
1 small carrot, cut into 2-inch matchsticks (optional)
1 bunch of scallions, cut into 2-inch pieces

Seasoning:
1 small apple or nashi pear, peeled and cored
2 inches fresh ginger
1 head of garlic
1 small onion
1/4 cup mirin
1/4 cup anchovy sauce (I used the filipino Bagoong Balayan)
1/4 cup lance fish sauce, or Thai fish sauce
3 tablespoons salted shrimp (saeujeot)*, chopped
2 tablespoons glutinous rice flour
1 cup Korean red chili pepper flakes (gochugaru), or more to taste
*Note: for a crustacean-free version, substitute salted shrimp with anchovy fillets or paste.

Prepping and salting the Napa Cabbage

To split a Napa cabbage in half, cut a slit in the base of the cabbage up to a third of the total length of the cabbage, gently pull the two halves apart. Repeat for each half to quarter the cabbage.


Add 1 1/2 cup of water inside a basin, dissolve 2 tablespoons of rock salt, wet the quartered Napa cabbage inside the basin and sprinkle salt between each layer of leaf. Let rest for at least two hours, turning them over every 30 minutes.

Rinse each quarter well under running water to remove the salt. Squeeze out excess water and let drain in a colander.

Making the rice gruel

In a small saucepan, add the rice flour and 2 cups of water over medium heat. Whisk constantly. Cook for 10 minutes or until the mixture thickens. Set aside to cool.

Making the seasoning paste

1. In a blender, blend together the apple, onion, garlic, and ginger with the mirin.
2. Soften the dried pollack with some lukewarm water. Drain.

3. In a big bowl, combine the rice gruel, apple mixture, daikon radish, carrot, scallion, dried fish, and the rest of the seasoning ingredients and massage everything well to become a paste.

Bringing everything together

Bring the drained cabbage quarters into the mixture and spread the paste onto every single leaf. Tightly pack the kimchi into jars or containers with fitted lids or cover tightly with plastic. 

Allow the kimchi to sit in room temperature for at least two days, or longer for a stronger flavor. The warmer and more humid the environment is, the faster the kimchi will ferment. Store in refrigerator once the kimchi begins to ferment and use as needed. Refrigerating slows down the fermentation process, which makes the kimchi more and more sour as time goes on.

【 傳統自家製韓國泡菜 】

材料：
韓國旺菜  1 棵
粗鹽  5 湯匙
韓國鱈魚乾  70 克
韓國大根蘿蔔  1 磅
甘筍  1  枝
大蔥  數棵

泡菜醃料材料：
蘋果或梨  1 個
薑  2 吋
蒜瓣  6 個
洋蔥  1 小個
味醂 60 毫升
鯷魚露  60 毫升
魚露  60 毫升
韓國蝦醬  3 湯匙*
粘米粉  2 湯匙
韓國辣椒粉  100 - 120 克
*備註：如有對貝殼類海產敏感，可以罐頭鯷魚或鯷魚醬代替蝦醬。

旺菜出水做法：
1. 於旺菜底部切一刀，用手把旺菜輕輕撕開兩半，再分為共四份。
2. 於大盤裏加入一碗半清水及 2 湯匙粗鹽，沾濕旺菜，再於每片葉之間灑上剩下的粗鹽，硬的部份多灑一點。
3. 完成後待其軟化出水，每半小時翻轉一次，共約 2 小時。
4. 徹底洗去鹽份，輕輕擠去多餘水份，晾乾備用。

米漿做法：
於小鍋裏加入粘米粉和兩碗清水用中火煮至糊狀，期間不停攪拌。熄火晾涼。

泡菜醃料做法：
1. 大根、甘筍切絲，大蔥切段。
2. 韓國鱈魚乾搣成絲，加入少量清水待其軟化。
3. 蘋果/梨去皮去芯切粒，加入薑、蒜、洋蔥和味醂打成蓉。
4. 於大盤子裏加入大根、甘筍、大蔥、蘋果/梨蒜蓉、鱈魚乾絲、蝦醬/鯷魚、鯷魚露、魚露、米漿和韓國辣椒粉，用手拌勻所有醃料再作調味（謹記帶手套啊！）
5. 加入旺菜，並於每片葉之間塗滿醃料至完全覆蓋。
6. 完成後把泡菜放在玻璃盒或陶瓷煲內，加蓋封好。
7. 放在室溫發酵 2 天後放入雪櫃，泡菜會繼續慢慢發酵。隨時享用！

備註：
－ 泡的時間越長味道越酸，泡菜汁中培養出來的各種益生菌也更多。
－ 較成熟的泡菜最適合煮食泡製出其他菜式。
－ 調味很隨意，亦視乎材料原來的質素及味道。調味可加亦可減。

[Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]
Chef Esther Choi: http://www.foodparadisetv.com/food/vlogs-clips/the-best-korean-kimchi-recipe/

Zoodles with Shredded Chicken and Sesame Sauce | 涼拌雞絲意瓜偽粉皮

附中文食譜

Zoodles! Besides being a fun word to say, zoodles (zucchini noodles) are an incredibly fresh, healthy, nutritious, gluten-free, and low carb alternative to pasta or noodles. Zucchini takes on flavors easily, thus making zoodles a remarkably versatile base for a wide range of dishes.

I picked up a bag of zucchini at the Heart of the City Farmers Market in San Francisco last weekend. Back at my penthouse kitchen, just as I was craning over these dark green summer gourds, sweat dripping down my forehead under the unrelenting summer heat, a sudden craving for 涼拌雞絲粉皮 hit me.

A gorgeous zucchini, also known as courgette

A familiar and massively popular appetizer in Northeastern Chinese cuisine, 涼拌雞絲粉皮 traditionally consists of translucent mung bean sheet noodles (粉皮), hand shredded chicken (雞絲), crisp cucumber julienne (青瓜) and a lip-smacking sesame dressing (麻醬) that always tickles my taste buds.

Now, who says zoodles only works as pasta? With zucchini in my hands, I decided to swap out the mung bean noodles and cukes and swap in zoodles for a twisted, "greened up" version of this classic Manchurian starter. No fancy spiralizer, no mandolin needed; just your good old fashioned vegetable peeler and a knife!

晶瑩通透 又滑又爽口！

When cut to the right width, those thin, slightly opaque ribbons of zucchini frankly does a marvelous job mimicking mung bean noodles. As for the main ingredient of the dressing, sesame paste is hardly the only choice either. Peanut butter is also commonly used in restaurants and will similarly knock the ball out of the park. Heck, I even made once with sunflower seed butter. Delish!

So here is a fun, light, and super easy twist on this popular Northeastern Chinese cold dish using zoodles. It is about time that you, too, jump on the zoodle bandwagon!

What you'll need...
Zoodles and Chicken:
2 zucchini
Choice of 4 chicken tenders, 1 chicken breast, or 1 chicken thigh

Dressing:
2 tablespoons sesame paste
3 tablespoons warm water
2 teaspoons Chinese black vinegar
2 teaspoons white sugar
1 teaspoon roasted sesame oil
1 heaping teaspoon minced garlic
1/2 inch of fresh ginger, grated (optional)
Dash of soy sauce

Choice of garnish:
Toasted sesame seeds or peanuts
Small bunch of cilantro
Cucumber matchsticks 

For the dressing...

Firstly thin out the sesame paste by stirring in warm water. Add all other ingredients and stir until the dressing reaches a smooth, heavy cream-like consistency. Make ahead to allow the flavors to mingle.

For the zoodles... 

1. Start by cutting off the ends of the zucchini. Using a vegetable peeler, peel zucchini into long ribbons. The more pressure you apply, the thicker your zucchini noodles will be. Peel all four "sides" of the zucchini until you reach the core with seeds (reserve the cores for other uses such as ratatouille, casseroles, or stir-fries - don't let it go to waste!).

2. Stack the strips on top of each other. Cut the strips to 1/2 inch strips or as desired.

3. Bring a pot of water to a boil, blanch zoodles very briefly - no more than 60 seconds! Immediately drain and dunk into an ice bath to cool and stop the cooking process. Once cooled, drain and set zoodles on paper towel or a clean kitchen towel to absorb excessive moisture.

For the chicken...

Steam or boil your choice of chicken. Once cooked and cooled, shred chicken into thin strips using your fingers.

Now, all that is left to do is to put everything together.

Layer the zoodles on your serving platter. Top with shredded chicken, sesame dressing, and your choice of garnish. Enjoy!!

《涼拌雞絲意瓜偽粉皮》 

由意大利翠玉瓜（zucchini, 簡稱意瓜）刨成絲
製成的低熱量「偽意粉」Zoodles 在外國已流行多時，
更是健康有營人士的最潮食品！
因成品肖似意粉，故會被當作替代意粉食用。
Zoodles 其實用法甚多，現時天氣轉冷，更可作為熱食沙律，
更可 fusion 做成「涼拌雞絲偽粉皮」！
 
意瓜偽粉皮／雞絲材料：
意大利翠玉瓜  2 隻
雞肉  可選用雞柳、雞胸、或雞腿肉

1. 首先將意瓜兩端切除。
2. 用削皮刨，下點力於意瓜的四面刨出寬條狀，直至到達瓜中見籽的地方為止。
3. 把一條條的寬條叠好，用利刀切成一條條約半吋闊的「 偽粉皮」。
4. 煮沸熱水，把偽粉皮快速地灼一灼，撈起並立即浸冰水，以保其爽嫩。
5. 瀝乾後放一旁備用。
6. 隔水蒸熟雞肉。略涼後以手搣成雞絲。

麻醬材料：
芝麻醬  2 湯匙
溫開水  3 湯匙
鎮江醋  2 茶匙
砂糖  2 茶匙
麻油  1 茶匙
蒜末  1 大茶匙
薑蓉  約半吋薑
老抽  適量

1. 芝麻醬先用溫水稀釋，加入其他調味料拌勻再作調味。

 
 自選裝飾配料：
芝麻 / 花生
芫茜
青瓜絲

1. 接下來最後一個步驟，先把意瓜偽粉皮置碟，在粉皮上放上適量手撕雞肉和自選配料，之後再淋上拌勻的麻醬即成。

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