Assalamualaikum...............dan selamat malam sume................
lamanya aku tak update blog ni. skang ni keje bizi giler. klu blh kaki naik atas meje mmg dah naik dah^^ dan akibat kebizian aku tu, badan & minda penat sgt. mlm2 cepat sgt ngantuknya. belum jam 10 lagi, aku dah tewas, zzzzzzzzzzzz............

time kasih lah pd geng2 yg sudi berkunjung kat sini w/pun entry yg sama selama 6 hari. wakakaka.......mlm ni tak de benda penting nak update. jadi aku bg entry joint contest tuk give away je la ye. yg bestnya hadiah dia ialah coklat uolls!!!! jom tambahkan kegebuan masing2^^ jom layanzzz.........closing date: 8th July 2010. 

 

salam sabtu. korang biasa makan lobak putih tak? aku rasa mcm aku tak penah mkn je^^. so, bila jln2 kat tesco, nmpk lobak putih ni, teringin lak nak tahu mcm mana rasanya. beli la sebiji. tp nak masak mcm mana ni? punya la tak de idea. cari2 resepi kat internet, jumpa buat sup je. pastu terjumpa resepi masakan korea, derang buat kimchi. sape slalu tgk cite2 korea ni tau lah apa tu kimchi. kimchi ni lebih kurang mcm kita punya kerabu atau jeruk la kot. atau ckp omputihnya fermented radish^^. so, aku try buat sbb ni je paling senang. tak yah masak2 dah.

mula2 makan tu, rasa mcm pelik je. sbb aku mmg tak tahu rasa radish ni mcm mana. disebabkan benda ni style jeruk, aku biar semalaman dulu. bila mkn, ada lain sket la rasa dia. pastu aku try mkn dgn nasi. eh....boleh tahan gak. dgn mak aku layan kimchi ni dgn nasi. resepi asal kat sini. ada gambar cara2 nak buat kat situ.

Ingredients

gambar ehsan pakcik google

• 1/2 a big white radish (daikon) – aku guna sebiji tp yg size sedang2 je.

For Sauce

• Salt – 1tsp
• Anchovy sauce- 1 tbsp - aku guna fish sauce
• Chili powder – 1 tbsp and 1tsp
• Minced garlic – 1 tbsp
• Sugar – 1 tbsp (I used dark brown sugar)

Step 1. Peel the radish with a peeler, then thin slice the radish. (if you have a slicer, use it, it is hard work to thin slice it.)
Step 2. Put the sliced radish into a big bowl, add all the sauce I mentioned.
Step 3. Mix them well with your hands. (I recommend you wear a glove when you mix it, otherwise the sauce can sting your skin.)
Step 4. Serve it on a plate. (You can eat it straight away or wait until the next day. I found overnight fermented Kimchi tastes better.)

semalam dinner kimbap, smpi le ke breakfast mkn kimbap. pe benda la kimbap tu kan. sape yg biasa tgk cite korea mesti tahu. adik beradik dgn sushi le. nak bg perabis beras sushi, mlm tadi collaborate dgn adik buat kimbap ni. byk jugak dptnya. ingatkan sikit jek balance beras tu. dpt la bg anak buah sket, balance dr mlm tadi, buat breakfast kat opis.

resepi dan cara2 buat ada kat sini tp bhn2 aku tu, apa yg ada je. tak semestinya nak kena ikut bulat2. kena creative sket.

• seaweed sheets
• sosej - rebus, belah 4
• tuna
• crab sticks - rebus, belah 2
• eggs - tak letak, malas nak goreng^^. klu letak lg sedap
• carrot - slice memanjang
• cucumber - slice memanjang
• red capsicum  - slice memanjang
• some mayonnaise - tak letak gak, mayo dah abess

• Place seaweed on the bamboo mat.
• Put the rice on the seaweed. You need to spread it thinly and fast, otherwise the seaweed get soggy. Leave the top 10% of the seaweed empty. (To spread the rice, I use my fingers and rice spatula. Have a bowl of cold water next to you to rinse your finger tips when the rice sticks on your fingers too much.)
• Put sosej, tuna, crab stick, cucumber, carrot, capsicum on top.
• Lift the bottom end of the seaweed to cover the ingredients, once you cover it then roll it. (Paste some water at the edge of the seaweed, if it doesn’t stick).
• Slice them.
• Serve it on the plate.