Homemade Kimchi the easy way

Max and I loveeee eating kimchi! The problem is I only like the ones made by my Korean friends and the ones serve at our favorite Korean restaurant. I have yet find the store-bought ones that I like. 

I tried so many online recipes and couldn't find the one I like until my friend Linda shared her recipe. Thank you! Since only Max and I likes Kimchi, I usually only make Kimchi with one bunch of Napa cabbage then share them with friends who likes it.

Note in picking Napa cabbage: buy the fresh green one from Asian supermarket instead of from the Farmer Market. I find the farmer market one to be dry. It would be find to use in cooking but not for Kimchi. The seasoning I share here is best for medium size Napa cabbage weights around 3 pound.

Cut the cabbage into four parts.

Rinse and drain

Salt the cabbage thoroughly between each leaves and let them be for 4 hours

In the meantime, cut the other ingredients: green onion, carrots, garlic. After 4 hours, rinse the cabbage and drain. Cut the cabbage about 1 inch wide then mix thouroughly with the rest of the ingredients:

Sweet and Sour Sardine Dish

This is one of my go to dishes whenever I only have 15 minutes to prepare a meal. Just opened a can of sardine, chop the other ingredients, 

  Stir fry on the pot, then Ta Da!

 Sweet and Sour Sardine Dish

Ingredients:

Cheesecake with Chocolate Ganache Recipe

Our family like cheesecake but not the thick one just the thin one made with one 8 ounce cream cheese instead of three. My friend gave us this one day and I ended up eating most of them. I have been making it almost every week since then. I used the same crust recipe as the Berry Tart and Apple Pie

Korean Spicy Tofu Recipe

Every time our family go out to our favorite Korean restaurant, the owner often serve this as one of their free side dishes. We all love it and often ask for second. So glad that I finally know how to make it at home so we can make it often.

The ingredients mostly can be found at Asian / Korean Supermarket:

First thing first: cut the tofu into bite size portion. Heat the nonstick pan then add the oil. Once the oil is hot, add the tofu.

Fry one side until brown then flip the tofu and fry the other side until brown. In the meantime mix all the ingredients for the sauce in a bowl.

Klepon or Indonesian mochi with coconut sugar filling

Klepon is traditional Indonesian dessert made of glutinous rice flour mix with coconut sugar filling inside and coated grated coconut outside.

We made this a few months ago during our church women fellowship. Thanks to Bertha for teaching and sharing the recipe so now we can make them ourselves. Turned out they are easy to make.

First thing first, make the "mochi" part. Mix the pandan paste with water. Place glutinous rice flour in a mixing bowl then gradually add the water mixture. Continuously mixing with spatula until the dough no longer stick to your hand.  

Take about a tablespoon of the dough or about 9 grams, flatten the dough, then fill with grated/ sliced palm or coconut sugar. Shape the dough into ball.