Assalamualaikum........

punya la pemalas tuan blog ni nak update blog. bukan kat blog je, kat IG dan FB pun sama malas ;) skang ni aku cuba tuk update sekerap yg mampu walau hanya letak gambar saja. huhu......

berbalik pada gambar, penat makan lemang melayu kita, apa kata buat lemang korea ni. senang je buatnya. tak yah nak berjemur tepi api :) rasa pun sedap, sihat dan mengenyangkan. suai tuk bawa bekal pi opis or sekolah. aku guna resepi yg pernah aku post dulu, kat sini tp ada tambah minyak bijan kat nasi sbb org korea ni mmg suka letak minyak bijan kat resepi dorang.  aku letak balik resepi kat sini.


Kimbab

Ingredients (Sushi Rice)

• 2 cups uncooked glutinous white rice (sushi rice)
• 3 cups water
• 1/2 cup rice vinegar - guna cuka makan biasa je
• 1 tablespoon vegetable oil
• 1/4 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon sesame oil

Directions

• 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.

 © 2010 - 2015 rinimemories - All Rights Reserved.

assalamualaikum.........

salam maal hijrah kepada semua sahabat pembaca. moga kedatangan tahun baru ini membawa diri kita lebih dekat dgn Allah. sblm tanya azam tahun baru, nak tanya dulu azam tahun lepas dh tercapai ke? jgn pandai berazam saja, usahanya tak de ;)

kali ni nak tepek satu lagi hidangan korea iaitu bean sprout kimchee atau nak panggil kerabu taugeh pun boleh jugak. resepi dari holly unnie dari blog beyond kimchee. nak tgk step by step camne nak buat, leh tgk kat sini. kamsahamnida unnie ^_^

sebenarnya kimchi ni patut guna taugeh yg besar tu, tp time nk beli tak de lak. belasah je lah yg kecik sbb dh lama sgt nk try buat, klu tangguh lagi tak tahu la bila ada masa. klu yg besar mesti rupa dan rasa dia lagi best kot. yg uniknya kimchi ni, walau pun taugeh tu dh celur, tetap crunchy. krup krap krup krap masa makan. mungkin sbb teknik mencelur yg lain sket dari kebiasaan yg kita buat. sukatan kat resepi hanya sebagai panduan saja, klu nak sesuaikan ikut selera kita, blh je adjust sukatan tu. contoh, nk lagi pedas, tambah serbuk cili lagi, tak rasa masin, tambah lagi sos ikan. 




allan dh beberapa kali mention pasal kimchi kobis. nmpk gayanya kena buat lagi lah ni. maklum lah, serbuk cili korea tu dia yg belikan. paham2 sendiri la ye cik rini :P

Assalamualaikum........

salam pagi selasa yg sejuk menyucuk ke tulang ni. grrrrr......aircond w/pun low, tetap sejuk. beberapa hari ni, kesabaran ku diuji lagi. kali ni, rasa marah, sedih, kecewa, sume cukup. apabila niat baik dan kepercayaan kita dinodai, mmg cukup menjadi pengajaran. nmpknya aku kena belajar untuk mementingkan diri sendiri. dh tak blh dh nak baik2 dan lembut hati mcm selalu. tp mcm tak mampu je nak berkeras dan tegas dgn kwn2 sendiri :(
bantu hamba mu ini ya Allah..............

mcm mana lepas seminggu berpuasa ni? ada yg dh longgar pakaian masing2? aku siang je longgar, tiba mlm je, back to normal^^ ingatkan blh lah turunkan berat badan time puasa ni. mcm tu jugak padahal aku mkn mcm biasa je. rasanya lg sket kot.

ok, ni nak tunjuk satu lagi korean dish. haisshh......tak habis2 mknn korean kan. yg ni, adik aku yg teringin sgt nak buat. dia yg beli mee, pastu suh aku buat. mknn ni mcm mee hoon goreng kita tp menggunakan starch noodle, yg mcm suhun tu. bezanya mee tidak digoreng. hanya perlu masak dlm air mendidih saja. bahan2 lain plak, digoreng berasingan. kiranya, maknn sihat la ni, tak berminyak dan byk sayuran. leceh sebenarnya nak buat benda ni. tp sbb nak mencuba, buat je la. satu hal plak, terbanyak sgt masak mee. masa kering nmpk mcm sket je, bila dh masuk dlm air mendidih tu, dia kembang, mcm kita rebus spaghetti. dh tak seimbang portion sayur dan mee. letih la adik aku nak bagi perabis japchae ni :P

resepi aku ikut maangchi punya, kat sini. klu tgk dia punya mee, beza dgn aku. mee aku pucat sket sbb tuk seasoning tu aku tak ikut sukatan dia. so, rasanya pun sedikit bland. lain kali kena ikut betul2.


Stir fried noodles with vegetables / 잡채 / Japchae (or jabchae, chapchae, jobchae)

• Starch noodles (“dangmyun”)
• 150 grams of beef
• 1 bunch of spinach
• 1 medium size carrot
• 1 medium size onion
• mushrooms (5 dried shiitake and 1 package of white mushrooms) - aku guna cendawan tiram je dan tambah celery
• 3 cloves of garlic
• 7-8 green onions
• soy sauce, sesame oil, sugar, pepper, and sesame seeds - sesame seeds tade

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
   *tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
   *tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.

assalamualaikum....................

sarapan dgn nasi goreng kimchi. ini smlm punya sarapan ye, bkn hari ni ;) lambat bebenor nak msk dlm blog.  kimchi yg aku buat tempoh hari rupa2nya dh nak habis. tah sape je yg mengerjakan kimchi aku ni. nmpknya kena buat lagi. kena buat stok byk2 sket. sbb kimchi dh tinggal sket sgt, hanya blh buat tuk nasi goreng. buat dlm portion yg kecik je. tuk 3 org makan.

setelah meneliti beberapa resepi, aku dapati cara penyediaan nasi goreng kimchi sama je dgn nasi goreng yg kita buat. cuma bahan asasnya kena lah ada kimchi. dh nama pun nasi goreng kimchi :p kimchi ni klu mkn mcm tu je masam tp bila buat nasi goreng, sedap la plak. at least blh masuk la kat tekak aku. org lain aku tak tahu lah.

aku buat tak ikut mana2 resepi sbb bhn2 dan cara penyediaan terpulang pada kita. tp tuk panduan, blh refer kat beberapa web masakan korea yg aku slalu skodeng spt maangchi, aeri's kitchen, migi's kitchen & beyond kimchee. jgn korang ikut bulat2 bhn2 derang ye. ada yg kita tak leh mkn tu, skip je atau tukar dgn bhn lain. klu ikut resepi tak de letak cili api, tp ikut selera aku, kena ada rasa pedas sket baru sedap kan. bhn2 plak, apa yg ada kat dapur je. dan aku tak de sukatan, campak ikut rasa je :)


Kimchi Fried Rice

bahan2:
nasi
bawang besar
bawang putih
kimchi dan air/jus kimchi
cendawan enoki
celery
telur
cili api (tumbuk) - optional. sape tak suka pedas, tak payah letak
kicap cair
daun bawang & bwg goreng sbg hiasan

cara2:
- tumiskan bwg besar dan bwg putih hingga layu, masukkan cili api. goreng sebentar agar cili api masak.
- masukkan kimchi dan goreng sebentar.
- masukkan cendawan enoki dan celery yg dh dipotong kecil. goreng hingga empuk.
- masukkan nasi dan goreng sebentar.
- masukkan  jus kimchi. jus kimchi tak perlu byk sgt, nnt masam. perisakan dengan kicap cair.
- tuangkan telur yg dh dipukul dan gaul nasi agar sebati. klu nak masak telur mata pun blh, skip step ni.
- bila nasi goreng dh masak, tabur bwg goreng dan daun bawang sebagai hiasan.

Sblm ni aku ada bg kimchi yg aku buat tu kat boss aku, allan. Rupa2nya dia pun suka. Dia kata wife dia buat sup, mcm sup ayam tapi tambah kimchi. Sekejap je licin katanya. Dengan besar hati aku bg lagi satu tupperware kat dia semalam^^. Seronok bila apa yg kita buat, ada org suka. Bertambah semangat nak msk. Lepas ni nak try buat kimchi pancake plak.

Main Ingredients

• 1½ Cups Kimchi
• 2 Cups Water
• 1 Cup Tuna
• ½ Tofu
• ¼ Onion
• 1 Green Onion - tak letak, tak de stock plak masa tu
• ½ Green Hot Pepper - pun tak letak
• ½ Red Hot Pepper 
• aku tambah enoki mushroom

Seasoning Ingredients

• ⅛ Cup Kimchi Broth
• ½ to 1 Tbsp Red Pepper Powder
• 1 tsp Minced Garlic
• 1 tsp Salt

Directions

1. Cut 1½ cups of kimchi into 1-inch pieces. It is important to use well-fermented kimchi for kimchi soup. Sour (old) kimchi works good also.

2. Slice ½ of a pack of tofu and ¼ of an onion into ½-inch pieces. Cut 1 green onion and the chilly peppers into 1-inch pieces. 

3. Prepare 1 cup of tuna. I recommend tuna packaged in oil instead of water. If you get a Korean tuna can, 1 medium sized can will be enough. Use all of the oil and tuna from the can for the soup. 

4. In a pan, add the kimchi and 2 cups of water. Boil it on high. 

5. Once the soup starts to boil, add the tuna. 

6. Add the onion. 

7. Then add ⅛ cup of kimchi broth, ½ to 1 Tbsp of red pepper powder (depending on your tastes), 1 tsp of minced garlic, and 1 tsp of salt. Adjust the amount of salt depending on the saltiness on your kimchi. If you use tuna packaged in water instead of oil, add 1 Tbsp of vegetable or canola oil, and slap your fingers because I told you to use tuna packed in oil! =P 

8. Cover the lid, and cook for 15 to 20 minutes until the kimchi is cooked. 

9. 15 minutes later, add the tofu, green onion, and hot peppers. 

10. Cook for 5 more minutes and turn off the heat. Enjoy!

Annyeong-haseyo...... jgn baca style erul AF tu ye, dia sebut pelik semacam je. jual sayorrr.....bak kata pak nil^^ hahaha.....

haaa.....kan dah kuar bhs korea dah....mesti la nak kena seiring dengan resepi kali ni :p punya la lama aku bercita-cita nak buat kimchi, baru kali ni terlaksana. tu pun bila dh dpt serbuk cili korea yg boss aku beli kat korea tu. asik tgk kat k-drama je, rasa mcm sedap sungguh. berkobar2 nak buat. sebenarnyakan, boss aku beli soybean paste dan chili paste jugak, tp dek kerana was2 dgn kandungan dlm tu sbb tak de cop halal, terpaksa la aku pulang balik kat boss aku tu. nasib baik la dia chinese, blh la dia guna, tu pun klu dia tahu nak buat apa. hehehe.....anyway, thanks allan. ssh payah bw blk dr korea. berat lak tu. time kasih daun keladi.....****winkwink***

resepi aku ikut maanchi punya resepi kat sini. kat sana ada gambar dan video skali tuk lebih jelas. sblm ni aku dah pernah try buat radish kimchi, so dah blh agak la rasa dia mcm mana. dan adik aku kata lebih kurang je mcm yg dia makan kat korean restaurant tu. sukatan bhn2 lak aku letak ikut suka aku je. hasilnya???? terlebih bwg putih, tak bape pedas w/pun kaler dia merahnya mak ngah, manis dan masin tak terasa sgt. tak pe baru first time kan.....;) next time blh betulkan mana yg kurang. mkn mentah aku tak bape gemar tp mlm tadi aku try buat kimchi ramen (megi daa......), sedap la pulak!!!!!! blh la try resepi lain yg menggunakan kimchi lepas ni. jom tgk resepi.

Easy Kimchi

Ingredients:
Baechu (napa cabbage 10 pounds) - kobis cina. aku guna sebiji yg brt lbh kurang 2 kg
salt
sweet rice flour - tepung pulut
sugar
water
garlic
ginger
onion
fish sauce 
squid  - omit
hot pepper flakes - klu blh guna serbuk cili korea tp guna m'sia punya ok gak kot
leek
green onions
carrot
radish.

Directions:

1. Trim the discolored outer leaves of 10 pounds of napa cabbage.
2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
3. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
   *tip: 1 cup of salt will be used for 10 pounds of napa cabbage
   
4. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
5. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
6. Drain the cabbage and set aside.

Make porridge:

1. Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
2. Add ¼ cup sugar. Stir and cook for a few more mintues until it’s translucent.
3. Cool it down.

Make kimchi paste:

1. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.
   *tip: much easier to use a food processor.
   
3. Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
4. Mix all ingredients well and your kimchi paste is done.

Action! Mix the cabbage with the kimchi paste!

1. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
   *tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit. 
2. Put the kimchi into an air-tight sealed plastic container or glass jar. You can eat it fresh right after making or wait until it’s fermented.
   

korang kena pandai2 la adjust ikut tekak korang ye. kimchi blh mkn terus lepas buat tu atau bg fermented dulu. klu nak cepat fermented letak je kat mana2 ceruk dapur korang pada suhu bilik. klu nak slow process, letak dlm fridge. dari sebiji kobis tu dpt byk jugak. tp jgn risau, kimchi simpan dlm fridge blh tahan lama. kimchi ni jugak blh mkn mcm tu je dgn nasi, buat stew, cmpr dlm megi^^, penkek, nasi goreng. pendek kata, suka hati korang la nak buat apa. kekeke..........

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.