My Very-Own Homemade Kimchi

Here's my very first homemade Kimchi following the method and procedures which husband and I learnt from our veg. cooking class. The only exception is... ... we added more chilli to make it 'HOT'!! (^o^")

Ready to go into the fridge for 10 days fermentation... ...

and... after the 11th days....

our very own 'HOT' Kimchi... Yum! Yum!!

My Kimchi Soup

I mentioned on my earlier blog that we took up vegetarian cooking classes. We were honoured that our 2nd class came along with a complimentary Kimchi lesson taught specially by Venerable Sik Kwang Sheng (广声法师).

Ven. Sik Kwang Sheng brought with him 2 pre-soaked with salt cabbage (Wong Pak) and taught us the procedures of making his own-styled Kimchi. When he finished, he instructed to have the cabbage cut into several portions so that the 80 participants can have a lucky draw! Husband was lucky to take home one of the seven portions that went for the lucky-dipped!! (^^")

After 10 days of fermentation... here's the Kimchi...

I took some to cook into my favorite Kimchi soup... yum yum...

Mushrooms With Chilli And Organic Noodles

Dark Sauce Mushrooms And Beancurds

Curry Vegetables With Noodles

Husband cooked this curry vegetables few days ago, instead of going with rice... I topped them on top of my boilded noodles... Yummy!! ^o*

Hello....I'm Back..

I am back to update this blog after few weeks... of long rest! Many things happened during this period (good and bad) ... but.... the most wonderful thing would be... husband and I took up a vegetarian cooking class conducted by Kong Meng San Phor Kark See Monastery (光明山普觉禅寺).

Below is one of the dish from our Lesson 3. It's the 'vegetarian chicken' made from beancurd sheets in dark soy sauce. This is different from my usual style of dark soy sauce - meaning not just being 'No Meat'... it is also without garlic!! And the taste was healthy and yummy, of course!! ^^