Radish Kimchi

I've recently returned from a holiday to Seoul. Expectedly I lugged back an entire treasure trove of ingredients bought from the local wet market. Amongst those were some lovely red looking dried Korean chilli powder, which I bought by the kilogram. :) I've also had the opportunity to experience making cabbage Kimchi in a traditional guesthouse. It was such a wonderful experience that I decided to experiment with some radish kimchi this evening, using some of these gorgeous looking spices of course.

Ingredients:

1 large                           radish, peeled and cut into small pieces
3 stalks                          spring onion,chopped
3 tablespoons                Korean dried chilli powder
5 cloves                         garlic, minced
1/2 teaspoon                  ginger, minced
3-4 tablespoons             fish sauce
1 tablespoon                  sugar
1 tablespoon                  salt

Method:

In a bowl, mix 1 tablespoon of salt and 1 tablespoon of sugar with the radish. Set aside for 30 minutes.

After 30 minutes, drain some of the liquid released by the radish and leave about 1/4 cup behind.

Add in the remaining ingredients and mix evenly. My suggestion is to try tasting the radish kimchi with 3 tablespoons of fish sauce. If the flavour is not strong enough for you, mix in another tablespoon of it.

Store in a air tight container and chill in the fridge.

Mum's Soya Chicken Wings

This is one of the first few recipes that I picked up from my Mum when I was young. Younger. Unfortunately I haven't been cooking this dish for ages until recently when my fridge was pathetically empty. I thank God that I still had a small packet of frozen chicken wings in the freezer compartment! 5 ingredients is all you need and trust me, you will start stocking up on frozen chicken wings for this.

Serves 2
Ingredients:

4                           chicken wings
6 cloves                garlic, peeled
3 tablespoons       dark soy sauce
2 tablespoons       light soy sauce
1/2 tablespoon      white sugar

Method:

Place 6 cloves of peeled whole garlic in a small pot big enough to hold the chicken wings.

Place the wings on top of the garlic and add in 3 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce.

Cover with lid and place on stove on low heat. Open the lid after 5 minutes and give the wings a stir, ensuring that that the wings are evenly coated with the sauce. The wings will release some of its juices when it's cooking and if the liquid dries up slightly, pour in 1/2 cup of water and continue simmering over the stove.

Remove from heat after 7-10 minutes and mix in 1/2 tablespoons of white sugar. Remove the wings from the pot and discard the garlic. Serve hot.