Category: FOOD & DRINKS

Crabs

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Cabbage Kimchi Recipe

Kimchi Recipe
Korean Recipe

Cabbage Kimchi Recipe

(Baechu Kimchi)

Kimchi, Photo by JMorton

Because of so many Kdramas that I have watched South Korean food had become rather family to me and my family.

It also helps that there are plenty of South Korean market nearby as well as restaurants.

Now and again when we crave South Korean food, we would go to Sarang in Golders Green or shop at Seoul Plaza (yes , in Golders Green) also.

Kimchi is as traditional as you can get as far as Korean cookery is concerned.  They always have them in ready access in their fridge.

Sometimes, if Kdrama is to be believed, kimchi making is a family affair.  They make them in batches and they then get distributed to each of the members of the family, if they leave away from home.

How to make kimchi?

Here is an easy to follow recipe.

Ingredients:

  • 1 large whole Napa/Chinese Cabbage (about 3kg)
  • 1 cup red chilli powder 🥵
  • 1 large radish (daikon) about 100g, peeled and julienned
  • 1/2 cup Chinese pear, peeled and julienned (50 g)
  • 1/3 cup salted shrimp
  • 1 cup sugar
  • 30g chopped chives
  • 1tsp chopped garlic
  • 1 tsp chopped ginger
  • 30g mustard leaves
  • 1 cup rock salt
  • 4 cups water

Method of Preparation:

  • Prepare the cabbage by removing and discarding the tough outer leaves.  Cut the cabbage in half lengthwise or if the cabbage is massive cut it in quarters, also lengthwise.
  • Find a large fairly flat container or basin and arrange the cabbage pieces into it.
  • Mix the 2/3 cup of rock salt into the 4 cups of water, pour this down into the cabbage pieces.  Ensure that the cabbage pieces are soaked into the water.  Sprinkle the remainder of the rock salt into the cabbages.
  • Soak for 10 hours but occasionally turn the pieces so all sides are soaked in the salted water.
  • After 10 hours, drain and was the cabbage pieces and leave to drain.
  • Meanwhile, mix the 1/3 cup of water with the chilli powder, creating some sort of a paste.
  • Using a big bowl, put together the julienned daikon radish and pear.
  • Mix in the chilli paste into the bowl.
  • Also add the salted shrimp, garlic, ginger and sugar.  Give this a thorough stir.
  • Add the drained cabbage and ensure that every orifice or side of the cabbage pieces is seasoned with the chilli mixture.
  • Add the chives, parsley and mustard leaves.  Tuck pieces of these into the cabbage, used the leaves to enclose the chilli mixture within.
  • Using a distilled super large jar, carefully fill it with the cabbage pieces
  • You can leave it to ferment in room temperature for 8 hours and it is done and you will have that raw tasting kimchi.
  • But if you wanted to leave it in the fridge, the fermentation is slower but it would last longer.

Enjoy!  You can use this in many recipes later such as Kimchi rice and kimchi stew.

 

Green Plums

Fruit

Green Plums

Green Plums photo by JMorton

I was not familiar with green plums but while in a Middle-Eastern greengrocer at Golders Green, North West London a few days ago, I saw these green smaller-smaller-than-a-golfball-size fruits.

They looked so crunchy and crips and I reckoned it would be sour and perfect with vinegar and salt that would just be perfect for Filipino palates, like mine.

So I bought a plastic box full which only cost £1.99.

When I got home, I washed a few and chopped them.  There is a small tough seed inside just like the yellow or purple plums.

I have to say it was deliciously sour and crunchy because of its freshness.

I googled what can be down with them as I was thinking of pickling them in the sourest vinegar. Yum

Apparently, pickled green plums are a staple to Middle Eastern table.  But they way they are pickled was to leave them in a brine of water.

I am not really into pickles in brine.  I want my preserves sour.  So someone posted online that after a week of the green plums were soaked in brine (water with salt), he drained them and then change the brine to distilled vinegar and apparently tasted really good.

So watch this space, I will go to the greengrocer tomorrow and get more green plums for pickling.

 

Braised Pork Chinese Recipe)

Chinese Recipe
Pork Recipe

 

Chairman Mao Braised Pork, Photo by JMorton

Braised Pork Recipe

I love, love, love this recipe.  I am pretty sure it is fattening and not good for my high blood pressure but I just love it.  Anyway, I don’t really it every single day😜 as much I would like to. 😜 . Only on special occasions.

But there are those days that you can’t wait for a special occasion.  It just pops in your brain and can almost taste it that you actually want to eat it.  Well, we have got the recipe for you.

By the way, the above photo is called Chairman Mao’s Braised Pork.

 

Chairman Mao Braised Pork

Ingredients:

  • 1½ lbs pork belly
  • 2 cups water
  • 1 tbsp soy sauce (dark)
  • 1 tbsp soy sauce (light)
  • (or 2 tbsp dark soy sauce)😜
  • 1½ tbsp Shaoxing Rice wine
  • 2 pieces Star anise
  • pinch salt
  • 1½ tbsp sugar
  • 1 tbsp rock sugar
  • 1½ tablespoons oil
  • 4 cloves garlic, peeled, bruised
  • ¼ inch ginger, peeled and sliced
  • 1 stalk spring onion, left whole
  • 1 stalk spring onion, chopped for decoration

Procedure:

  1. Slice the pork belly into inch pieces.
  2. Add them to a casserole or pan of boiling water.  Allow to boil for 5-7 minutes.  Drain and allow to cool.
  3. Meanwhile, heat the oil in a large frying pan, better yet in a wok over fairly low heat.
  4. Stir in the sugar and cook until it had turned brown, not burnt.
  5. Add the pork and coat it with the sugar.  Cook for 5 minutes over medium heat, turning them constantly.
  6. Pour in the wine.
  7. Add the light and dark soy sauce (or just use 2 tablespoons of dark soy sauce).  Let the pork soak in the soy sauce for a minute.
  8. Add the water.
  9. Drop in the star anise.
  10. Sprinkle in the salt.  Turn up the heat on high.  Cover the wok or casserole and bring to a boil.
  11. Turn down the heat, add the ginger, garlic and the spring onion.
  12. Cover once again and simmer for 45-50 minutes on low heat.
  13. Check and stir once in a while to ensure that the water has not completely evaporated, leaving a burnt offering.
  14. Then sprinkle the rock sugar.  The rock sugar will give the pork its shiny, succulent look.
  15. Turn up the heat on high.  Allow to cook for another 7-10 minutes.  Stir it continuously and cover the pork pieces with the sauces.
  16. Now it is ready.  Transfer into a serving bowl and garnish with the chopped spring onion.
  17. Delicious with freshly cooked boiled rice.

 

Korean Iced-Coffee (Naeng-Keopi) Recipe

I was watching my favourite South Korean vlogger, Maangchi doing a demonstration on how to make a naeng-keopi, which is a South Korean iced coffee.

She made it looked so easy to make with a minimal sort of ingredients.

Korean Iced-Coffee (Naeng-Keopi) Recipe

Ingredients:

  • 1 cup cold water
  • 1 tbsp instant coffee granules (plain standard one)
  • 2 tbsp powdered milk
  • 1 tbsp honey
  • Ice-cubes

How to make:

  • Using a cocktail shaker or a lidded plastic tall glass, I am sure you have a container tucked away inside your cupboard 😊, tip in the coffee granules, powdered milk and honey together into this container.
  • Add the cold water.
  • Securely fasten the lid to your container and give it a good shake.  It is a good cardio exercise so give it your all.
  • If your fridge/freezer has not got the built-in ice-crusher, just take a clean tea towel.  Put the ice-cubes in the middle.  Gather the edges of the tea towel around the ice cubes, and then smack that bundle a few times against some solid surface 😜 such as against your worktop.  Don’t break anything.  You are only making coffee, there is no need to cause a complete redecoration of your kitchen.🤣 .  Instead of bashing the ice-cubes against a work-surface, you could also use a meat tenderizer to break hem.
  • Get a tall glass and pour in the coffee mix and then add the crushed ice.
  • Give it a good mix with your ready straw and drink.

Enjoy

Spicy Pork Bulgogi (Dwaejibulgogi)

Korean Recipe

Pork Bulgogi, photo by PH Morton

Spicy Pork Bulgogi (Dwaejibulgogi)

Whenever we go to a Korean restaurant, we always order this pork bulgogi, because it is much love by all the family.  It suits everybody’s taste.

It is actually easy to make your own bulgogi at home especially that pre-made sauces are widely available in mainstream supermarkets.

But if you really want to make authentic bulgogi then here is a pretty straight forward recipe.

Ingredients:

  • 1 lb Pork Belly or pork shoulder or pork loin

For the Marinade:

  • 1 large ripe pear, peeled and quartered
  • 1 large onion, quartered
  • 4-5 cloves garlic, peeled
  • 1/2 inch ginger, peeled and sliced
  • 1 stalk of spring onion
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar or 1 tbsp sugar and 1 tbsp golden syrup
  • 1 pinch of ground black pepper
  • 2 tsp of toasted sesame oil
  • 3 tbsp Gochujang (hot pepper paste), can be bought at any oriental shop and most large supermarkets.

Preparation:

  1. Using a food processor blitz the pear, onion, garlic, ginger, and spring onion until they have turned into a smooth paste.
  2. Pour the paste into a large bowl, then add stir in the soy sauce, sugar (& golden syrup if using), black pepper, toasted sesame oil, and Gochujang.
  3. Add the pork and mix it well.
  4. Cover the bowl with cling film and leave in the fridge for at least half an hour or overnight.
  5. The pork can then be grilled, barbecued or pan-fried.
  6. Serve with steamed rice or with wrap them in lettuce leaves in bite size with some kimchi and hoisin sauce.
  7. Super delicious!!!!!