Monday, 28 February 2011

Left over Meal Solution

Kimchi is one of the most versatile Korean foods. It has very strong ingredients and flavors
which includes garlic, ginger, chilli and fish sauce. I love to eat kimchi when it is fresh. It has crunchy texture and is mild and spicy. However, kimchi can be cooked as a soup, stir fry, dumpling or pancake. As it gets mature, it gets softer, sour with a stronger flavor. Because kimchi is fermantate vegetable pickle, it ages like a cheese. 
When I was a kid, my mum often cook soup with tinned tuna, tofu & potato using  kimchi. It was great comfort food for cold weather. However, the quickest and easiest way is to make Kimchi fried rice. All you need is left over rice any vegetables or meat you can find in the fridge or freezer.
My left over Kimchi Fried Rice 

Ingredients (serves 2)

2 cups of left over rice (or you can cook rice)
1/2 cup of Aged kimchi ( if you keep the kimchi for 1~2 week in fridge, perfect for cooking)
1 Red onion & Spring onion
left over chicken, pork, bacon or a tin of tuna
1/3 cup of Frozen peas
choice of your vegetable ( capsicum, carrot and zucchini )
1 egg per person 
1 teaspoon of brown sugar
Salt and Black pepper 
Olive oil
Toasted sesame seed for garnish 
Coriander for garnish ( option )

1. Preparing vegetable: chop the red onion and spring onion to small pieces. The other vegetable can be chopped to a similar size. Cut your choice of meat to the same size as the vegetable. If your meat is raw, it should be cooked before, for example, bacon should be fried and set aside.

2. Kimchi: Put your kimchi in a bowl and chop them to small pieces using scissors. I recommend avoiding  wooden chopping board in this process, because of the smell and red colour given off by the Kimchi, this will leave a smell and stain on your lovely chopping board for a couple of days (Remember that kimchi is fermentated vegetable with garlic, ginger, fish sauce and chilli combination) but plastic chopping board is ok.

3.  Turn on the gas to full heat add your Wok with a lug of vegetable oil.  Stir fry onion, vegetable and meat for 2~3 minutes and set aside. Then Cook the kimchi with 1 teaspoon of sugar for 3 minutes. Add back in Stir fried vegetables and meat along with the left over rice to the kimchi. Stir fry them a further 2 mins or until well mixed.

4. Make a space in the middle of the wok and add egg(s) with dash of oil. Fry the eggs slowly breaking up york and white with wooden spoon. Mix all together.

5. Serve in a bowl with fresh coriander and toasted sesame seeds.

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