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Tuna and Kimchi Kimbap (Korean Rice Rolls) - 김밥

Tuesday, November 03, 2015 | Labels: , , , , , | 8 Comments »

Kimbap which literally means rice in seaweed (bap means rice while kim/ gim means seaweed), is one of my favourite Asian snacks which I should mention is also very easy to put together and very portable, hence it's immense popularity as picnic or lunchbox food.  Although there are some usual ingredients you may find in a kimbap, like omelette strip and the vibrant yellow pickle (danmuji), you can really tailor-make the ingredients in these rolls according to what you fancy.  For today, I made a tuna and a kimchi version where I used canned tuna flakes with omelette strips, softened carrots, cucumber and just replaced the tuna with some chopped up cabbage kimchi in the other version.  You can also add minced beef stir-fried in some soy and sesame oil or fishcakes so really, making kimbap is like a playground for your culinary creativity.

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The main differences with sushi just in case you were wondering is that much less rice vinegar is used to dress the rice, the ingredients are cooked and sesame oil is added to kimbap which is definitely absent from its' Japanese 'look-a-like'.  To me, kimbap is heartier and is also easier to eat as a dipping sauce is not needed whereas sushi usually has more delicate flavours that are highlighted with the requisite dipping sauce.  I do hope you will give these a try and really, kimbap is not 'Korean sushi'! :O.

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I tried making these again and used light soy sauce from Yuen Chun - slightly deeper flavours but I found it acceptable and in fact tastier (at least to us).  This post is part of my Yuen Chun Recipes, an going project on this blog.

Curry Bamboo Charcoal Ramen Noodles Recipe 加里拉面

Sunday, November 01, 2015 | Labels: , , , | 9 Comments »

I hope you are still enjoying what's left of the weekend!  No secret that noodles are popular features on this blog and for today, I decided to feature a very healthy version of ramen - made of bamboo charcoal powder.  Although it may sound a little weird - bamboo charcoal powder which is believed to have health benefits is increasingly being used in a lot of different food products (it was originally used in Japanese cuisine), in bread, cakes, noodles and more.  The texture is no different from regular ramen noodles albeit a little firmer but then I have to admit there is a slight aftertaste which is a little sweet so do be forewarned if you decide to try this :O.  I love making quick curry noodles (or otherwise known as laksa in the Malay language) at home - for today I used a quick homemade paste but it is of course perfectly alright to use store-bought curry pastes.  I mean there are times when dragging out the mortar and pestle (or even a blender) sounds too labour-intensive eh?

Curry Bamboo Charcoal Ramen Noodles


My quick paste consisted of curry powder, lemongrass, dried chili peppers, toasted belacan, garlic and some shallots - just something I thought of on the fly.  You can add some turmeric as well if you like.  I used vegetarian fishballs and some green beans to accompany the noodles but you can go as bare or as 'deluxe' as you like of course.  By the way, it has been awhile since I've cooked, I almost forgot how much I love it - I'm just so glad I made it a point to make something today.

Curry Bamboo Charcoal Ramen Noodles

This is an updated recipe where I added soy sauce for deeper flavours.  This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.


Korean Style Noodles in Spicy Broth Recipe

Sunday, November 01, 2015 | Labels: , , , | 15 Comments »

I love spicy noodles not only for the delicious flavours but also for their getting-rid-of-nose-blocks properties! Today's feature is an extremely simple dish of wheat noodles in a spicy anchovy-based broth with some crabsticks and green chilli peppers thrown in, finished off with generous dashes of sesame oil and soy sauce, this was actually inspired by Korean style spicy ramen.  I have not been cooking much lately so contrary to popular belief, food bloggers really don't cook all the time or maybe it's just me.  I love eating Korean ramen but wanted something a little healthier today so I opted for some wheat noodles instead of the popular processed noodles plus skipped the msg with homemade broth.  As I did not have much ingredients left in my fridge, I just added some sliced crabsticks and green chilli peppers for even more heat.

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This is something you can whip up easily in your kitchen and you can tailor-make the ingredients to suit your tastebuds.  The wheat noodles you see are usually used in jjajangmyeon or Korean black bean noodles, the Korean version of China's famous zhaziangmian.  If wheat noodles are not easily available where you are, you can substitute with angel hair pasta and choose whole wheat versions for an even healthier dish.  As I have mentioned earlier, I don't have much of a sweet tooth, instead my weakness are rice and noodles so most of my calorie quota is saved for rice and noodles.  This was really satisfying and what's more, my blocked nose is gone in I reckon, one of the most delicious ways ever.

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This updated post is now a part of my Yuen Chun Recipes, an ongoing project on this blog.

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