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  • My pickled Asian Mustard Green Sandiwich.

    Love this sandwich which is on a Fresh baked Asian bun filled with pickled Asian mustard greens, cilantro, coriander, crushed peanuts. Below is the recipe for the actual pickled Asian greens. Yummy!!!!

ASIAN PICKLED MUSTARD GREENS

Asian pickled mustard greens(Chrouk Spey)
 

 




You will need:

2.5 pds of Chinese mustard greens(cleaned and cut into 2-3 inch pieces)

8 cps of water

3 T of salt

2 T of sugar

1 T of vinegar

A container big enough to pickle your mustard greens

A large pot to blanch the greens before pickeling them


Step 1: Bring to a quick rolling boil, 8 cups of water along with the salt and sugar. Stir, making sure that the salt and sugar have fully dissolved. Set this aside and allow to COOL COMPLETELY.

Step 2: Add water into another large pot and bring to a boil while you chop up your greens(this step is for blanching)

Step 3: Cut up the mustard greens into 2-3 inch pieces. Place them in large bowl and clean THOROUGHLY. Mustard greens can carry a lot of dirt so I usually chop them up, place them in water and let them sit for a little bit so that all the dirt can fall into the bottom of the large bowl. Repeat process.

Step 4: Once your pot has come to a boil, turn the heat off. Dump in all of the greens all at once and gently stir to make sure they are all immersed in the water. Remove and drain. They are ready to be removed when they look like this:


Step 5: When they have turned a bright green color, remove from heat and carefully drain under cold water,making sure that all the pieces get hit with some cold water to prevent further cooking.

Step 6:
Once the greens have cooled down completely, put them in some kind of container with a tight lid. Pour the cooled salt water mixture into the container. Add in 1 T of vinegar and then line the top with saran wrap before screwing the lid on. It should look like this:


Your pickled greens should be ready when they have turned a dark green color. The water will look slightly cloudy from the salt floating around in it(but that doesn't mean the greens itself will be overly salty). On warmer days, it will only take 1 to 2 days for it to turn sour. On cooler days, it can take anywhere from 3 to 5 days.  Once it's sour to your liking, keep it tightly covered and refrigerated. Eat and enjoy as a side dish, or on any of your favorite sandwiches containing pickled greens. 



Korean arts include traditions in calligraphy, music, painting and pottery, often marked by the use of natural forms, surface decoration and bold colors or sounds. ... This early period was followed by the art styles of various Korean kingdoms and dynasties.

HOMEMADE KIMCHI

I had so much fun once again making Kimchi (Kimchee). Voted one of the worlds top five healthiest foods by food magazine , you just cannot go wrong by eating a small serving of this delicous fermented food daily. 

kIMCHI UDON STIR FRY

Ingredients

  • 450 gr of chopped kimchi
  • Two packages of fresh udon noodles or 200 gr of dry udon noodles
  • Two strips of chopped bacon
  • A clove of garlic, minced
  • A pinch of sriracha sauce
  • 20 gr of honey
  • A tablespoon of soy sauce
  • A half tablespoon of rice vinegar
  • A teaspoon of toasted sesame oil
  • Four large scallions, sliced
  • 2 eggs
  • shredded nori

 Directions:

Prepare a pot with boiled water and cook the udon noodles. To cook the udon, you need to follow the instructions written on the package. After it is boiled, remove the udon and drain the water. Next, place the udon noodles in a bowl and set aside for a while.

Next, you need to prepare the sauce. Take a medium-size bowl and put the sriracha sauce, honey, soy sauce and rice vinegar into the bowl. Mix the ingredients until well combined. If you think that it is all combined then, you can set this aside for a while and continue with the bacon.

Prepare a large pan and heat it over high heat and put the bacon on it. Cook the bacon until 2 or 3 minutes or until it is cooked. However, make sure that the bacon is not too crispy. Then, add the garlic and kimchi to the bacon. Stir and cook them for a minute. Put the udon noodles, sauce and sesame oil to the mixture. Stir them until well combined. After that, turn the off the heat and move the dish to a plate.