There’s always something you can make out of leftovers. I had some left over tortilla, shrimp and Kimchi and thought- why not make some tacos with what I have? It’s quite a nice twist of a Kimchi dish.
These Kimchi tacos make a good snack during the day or even an appetizer for lunch.
4 2-inch tortillas
1/2 cup kimchi
1/2 cup vegetables (I used spring mix)
salt & pepper
1. In a shallow pan, heat up a small amount of oil. Add in shrimp and sauté until cooked. Sprinkle some salt and pepper to season.
2. Toast tortillas in a toaster until it’s slightly crispy.
3. Assemble the tortillas by placing mix greens then kimchi, then shrimp.
I sometimes wondered who was the first to think of eating bread and cheese together. The combination is like yin and yang- you can’t go on without the other. And it’s such a wonder that no matter what kind of cheese or bread you have, they still taste like heaven.
This delicious dish is easy to prepare and great to serve a large number of people - or really, just yourself!
1 block mozzarella cheese
1 block cheddar cheese
1/4 cup chopped olives
2 tsp parsley
1 tbsp minced garlic
1/3 cup balsamic vinegar
1/4 cup olive oil
1. Prepare the garlic and parsley.
2. Cut the cheese into about 2cm thick slices. It’s best to keep them into a longer rectangular shape.
3. Cut the bread as well. Start slicing the baguette from one end- slicing in a diagonal fashion. Slice about 2/3 downwards leaving some bread attached on the bottom. MAKE SURE that you don’t slice all the way otherwise it won’t work!
4. Now mix together the chopped olives and minced garlic. Stuff the mixture into the gaps in the baguette you just made. Spread well throughout the gaps.
5. Then add the cheese slices into the gaps. Allow about 3-5 cm of cheese to stick out so that it’ll melt atop of the bread.
6. Add a few drops of olive oil on the bread. Then place in the oven for 15 minutes at 240’C.
7. Optional: prepare the balsamic and olive oil mixture by mixing in a bowl. Dip the bread in for some more flavors!
Fresh sushi-grade Mackerel, also called Saba in Japanese restaurants are served with a pinch of ginger and green onions. It’s prepared and cured in salt for a few hours and then washed with rice vinegar right after it caught. If you ever tried it, it has a tender texture and a salty after-taste. Mackerels are also rich in fish oil.
You can find Mackerel fillets in many supermarkets. These aren’t meant to be eaten raw but you can lightly grill it. Miso paste goes well with it since it’s not strong enough to take away the flavor of the Mackerel.
1 Mackerel fillet
1 1/2 tbsp miso paste
1/5 cup water
2 tsp lemon juice
1. Prepare the Mackerel fillet by rinsing lightly with cold water then pat dry. If there are still bones in the fillet, pull out the bones.
2. After rinsing, sprinkle (around 4 tbsp) salt onto the fillet- top and bottom. This is more or less like the curing process. Then wrap in plastic wrap and refrigerate overnight. You can also leave it in the fridge for a few hours, but you might want to use 1 or 2 more tbsp of salt.
3. Before cooking, mix together the Miso paste with water. Again,lightly rinse the fillet then spread the mixture onto the fillet evenly.
4. Lightly oil a shallow grilling pan and heat the pan. When the pan is ready, place the fillet inside and let it grill. Brush on lemon juice and sprinkle some pepper onto it at the same time.
5. Grill each side for about 2 minutes.
6. Prepare some green onion slices. Then place a few slices on top of the grilled fillet. Then serve!
There is quite a few ingredients to gather for this recipe. The main ingredient here is the curry powder and the cream to make the sauce. You can substitute any ingredients in exchange for the prawns and scallops. Despite so many ingredients the recipe takes about 20-30 minutes to make so it is a quick recipe.
I’ve always wanted to try a curry cream pasta recipe. This one is quite delicious and if you like that minimal tangy and spicy taste to curry, try this recipe with some pasta! If you want it to be more authentic, try using coconut milk instead of cream to make this pasta!
1 tbsp curry powder
2 sprigs curry plant (optional)
1 cup cream
1/2 chicken stock
1/2 cup baby shrimp
1 cup sliced mushroom
3 cup shell pasta
1/2 cup halved grape tomatoes (or 1 cup coarsely chopped tomatoes)
salt & pepper
2 cloves garlic - minced
1/2 onion - chopped
1. In a large pot, boil some water. Add about 3 tsp of salt. Throw in the pasta once the water boils and let it cook until the pasta is cooked.
2. Rinse the scallops and prawns in cold water. Pat dry with paper towel. Then add about 1 tbsp of corn starch to the prawns, and mix in the some salt and pepper to taste.
3. Do the same to the scallops.
4. In a shallow pan, now make the sauce. Start by sauteing the chopped onion and minced garlic. Once it browns, turn down the heat to medium. Add in the curry powder and tomatoes.
5. Once the curry powder is well incorporated, pour in the cream and stock. Add in the sprig of curry plant.
6. Add in the mushroom to the cream sauce and cook for about 10 minutes at low heat.
7. In the mean time, lightly saute the seafood in another pan. Saute until it’s half cooked (around 2 minutes).
8. Then put the seafood into the sauce mixture. Let the seafood cook in the sauce for 5 minutes until fully cooked.
9. Drain the pasta and scoop the pasta into the sauce mixture. Mix well.
10. Sprinkle salt and pepper and Parmesan Cheese before serving!