well, there's nothing like the lack of options (and a desperate palate that needs mouth-watering korean pickled goodness) to inspire me to make my own kimchee! and not just kimchee...
this past weekend, i made the following because i needed some asian lovin':
- tom kha (thai coconut soup)
- variation: used tofu instead of meat
- note: surprisingly easy to make
- do chau
- variation: i salted the julienned daikon and carrots, then rinsed them with cold water and drained before putting it into a jar.
- pad see ew
- variation: instead of fresh rice noodles (this might be an impossible ingredient to find here in montana), i used large dried rice noodles.
- variation: i made my own marinade for the beef, only because i didn't notice that the recipe offered a suggestion. oops.
- jjang ah chee (korean pickled veggies)
- mom's recipe
- ggak doo ghee (korean radish kimchee)
- mom's recipe
- greek yogurt (this is obviously not asian, but...same same)
- i used the link above and this one to make the yogurt.
- note: i had trouble straining it, so the creaminess came out between regular yogurt and greek. definitely going to try this again with better tools.
- the whey produced from straining was shortly after to make bread pudding with leftover stale bread. YUM!
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