I’m back! Yes, just arrived in my boardinghouse – pretty tired actually *two hours journey from home with heavy stuffs*. But I can’t stand any longer not to see and update my dear blog :D. So, let’s start blogging!
Movies, TV Dramas, ads, songs, and other TV programmes do give a big influence to the people’s lives globally. They can act as an effective and powerful culture ambassador – they influence they way people think, the way people behave in society, what people wear, etc. through what they show and convey. They even can create their own new trends and culture. We can easily imagine how many people in this world fall in love with other countries’ cultures, languages, clothes, and even cuisines simply because they had watched or heard foreign movies and songs. This happens to me too. I’m included to a big fan of Korean Dramas. Initially, my great love to Korean Dramas brought me to the interest in learning Korean language and culture *its traditional clothes and custom especially*. But later, it also drew me to the curiosity to learn some of its well-known cuisines. My three most favorite Korean Dramas are “Jewel in the Palace/Jang Geum”, “Full House”, and “Boys before Flowers”. Through these three dramas, I could see, know, and learn some of Korean foods. Remember,
Song I Phab (Korean Mixed Rice), my first trial making Korean food? Yes, I often saw it had its scenes on “Full House” drama for many times and it looked so yummy – so I made it and I loved it! And lately, Kimchi and Bento that for certain times became “the guest stars” in “Boys before Flowers” had intrigued me to try another kind of Korean food. And Kimchi was the first choice that dropped in my mind!
(Wikipedia) Kimchi (pronounced /ˈkɪmtʃɪ/, Korean pronunciation: [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is any one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish. Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii. The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. *WOW!!!!*
post looks different with the usual Kimchis that you might have already known and seen – yup, I rolled them instead of cut them into strips. Since it’s my very first time making Kimchi I used the same ingredients and spices recommended by the recipe I found
HERE except for the Korean red chili flakes since I didn’t have one - I altered it with ground hot red curly Indonesian chilies. One thing that I did regret to following the same ingredients with the recipe was the use of white radish! I hate the smell of raw white radish. Eventhough I only used fewer amounts than as suggested in the recipe, still… it created so terrible fishy aroma to my Kimchi and made my Kimchi’s spices watery :’(. So, I do reckon you to use only white cabbage or with carrot. One more, its better for you to slice the white radish and carrot with slicer tool or machine to result thin and beautiful slices – not like mine, I sliced them only by using knife that later made the slices so thick and hard and stiff to be rolled *tears again :’(*.
And what was my opinion for Kimchi after I ate it? IT’S SO DAMN HOT!!! Only hot, hot, and hot! It burned my mouth and ears – sounds little bit exaggerating actually, but that was a fact for me, felt like there were fire bursts came out from my ears when I swallowed my Kimchi. I wondered… was it caused by the use of fresh ground curly chilies? Ah, I didn’t know. When I made the Kimchi, I actually wanted to do a little cheat by giving the spices some sugar to adjust my Javanese taste buds that love hot and sweet flavors. But, I threw away that idea for I did want to try a “new Asian taste”. But again… I’ve to admit that… “Nothing beats my home foods” – sorry for my honesty (^^)v. Yes, tongues can never lie :D
Rolled Kimchi
Ingredients:
1 white cabbage
½ yellow onion, thinly sliced
Carrot, thinly long sliced
White radish, thinly long sliced
4 stalks green onion, thinly sliced
2 tbsp grated garlic
1 tsp grated ginger
½ glass chili powder
½ glass Korean red chili flakes (I used 6 ground fresh red curly chilies)
2 tsp salt
1 tbsp sugar
½ glass coarse salt
1 glass water
¼ glass Korean fish sauce
1/3 glass water
1 tbsp all purpose flour
Directions:
1. Rinse well the white cabbage and discard the undesired part. Drain, set aside.
2. Dissolve ½ glass of coarse salt with 1 glass of water in a big bowl. Bring in the white cabbage into the bowl and marinate the cabbage for 6 to 8 hours or overnight. After that, rinse and dry.
3. Bring to boil 1/3 glass of water, 1 tbsp all purpose flour and ground red curly chilies in a saucepan. Stir evenly. After boiling, remove from heat, cool down.
4. After the flour and water mix cooled down, add the chili powder, 2 tsp salt, sugar, Korean fish sauce, grated garlic and ginger. Mix well then bring in the all veggie ingredients (white cabbage, carrot, white radish, and green onion).
5. Take 1 sheet of white cabbage, place 1 sheet of white radish and 1 sheet of carrot slices on it. Take another white cabbage, and place on it. Roll the veggies sheets. Apply to all the rest veggies. Place the veggie rolls in a sealable container, pour the rolls with the left hot spices.
6. Seal the container and let it ferment on room temperature for overnight. After that, place the container in the fridge and let ferment for another 2-3 days.
resep Indonesiyahnya bisa liat
DISINI yaaa… sama kok, cuma bedanya Kimchi-ku ku gulung-gulung trus yang Korean red chili flakes kuganti sama cabe keriting soalnya gak punya hehehe. Trus pemakaian lobaknya aku kurangi, gak suka lobak mentah, bauuuuuuuuu. Pokoknya kapok pake lobak mentah, gak momo lagi. Mau rewriting cuapek poooolll nih… dadah bebei… Hoaaaaemm… ngantuuukk…
d of” since it feels so hard for me to use only “Hiatus”. By looking at the picture I’m sure you can guess the reason of my kind-of hiatus. Yup, now I have a hard time to up date my blog for I have to concern with my study’s “last big job” to get my S1 degree title. My kind-of hiatus will run may be for next 3 to 5 months. But, since it’s “kind-of” - not a “pure” hiatus, I will still up date my blog (insya Allah) yeah…. may be once in one or two weeks – at leats once in a month *sounds so tragic for me actually – but it’s better than nothing at all LOL*. Believe me, it IS so hard for me :’( - but my study is my highest priority for this time. So, for my dearest foodie bloggermates: keep up your good works! Gonna miss to see and drop some comments to your posts *sure I will visit your blogs and leave some comments when I’m googling looking for additional references for my “big Job” :D. Now I welcoming myself to a world where I have to spend almost of my entire time reading hundreds of thick and heavy reference books and typing in front of my laptob *hope these tedious activities won’t add any minus for my lens LOL*. Wish me luck! :D
