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Viewing 15 posts - 1 through 15 (of 19 total)
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  • in reply to: Forgot to put Kimchi in fridge.#95664
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    Participant

    At room temperature, opened kimchi lasts 1 week. So It will be safe to eat but the fermentation process will be sped up. Because It will get a sour taste quicker than in the fridge.

    in reply to: Best Korean foods to recover from surgery!#95531
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    Participant

    Protein will help you heal. So, try to stick with a higher protein, lower fat until you’re instructed by your surgeon otherwise. Korean food isn’t generally that fatty. So, for the first few days, you might want to start with smaller, more frequent portions of lighter foods: chicken, porridge, eggs, rice, fish, mul neng myun, Then slowly up the spice and other seasonings as you recover: kimchi, jiggaes, Galbi, bulgogi and such.

    in reply to: How do I remove the kimchi smell out of tupperware?#95226
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    Participant

    Sunlight can be the best disinfectant and also be a deodorant. It is also very easy. Just wash the Tupperware and expose them to the sun. The natural power will remove the Kimchi smell. Actually, this way was what my mother did when I was a kid.

    in reply to: How long can I keep kimchi?#94941
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    Participant

    Yes, it’s good. When properly refrigerated, it may last 3-6 months.

    in reply to: Perilla oil – what to use it for?#94817
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    Participant

    Yes perila oil is a versatile product and you could be used it not only korian dishes but also added in a wide array of cuisines such as sautéing, frying and healthy salads.

    in reply to: sweet potatoes#94770
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    Participant

    Before you use your clay pot for the first time, be sure to clean it thoroughly. Brush out the inside to release any loose clay particles, then rinse and drain your new baking dish. Unglazed pots must be soaked in cold water for twenty minutes before each use.

    in reply to: Please recommend me a food processor#94583
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    Participant

    I liked to suggest you buying Russell Hobbs Retro cream food processor. Because this food processor is good value for money and works through ingredients quickly and evenly.

    in reply to: Gluten Free Fish Cake#94463
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    Participant

    “I have tried to keep it super simple and basic so that anyone can cook.
    -Ingredients:
    -Any white fish fillets ( I used Basa): 400 gms.
    – Boiled Potatoes: 2 -Green Chilies: 2 Finely chopped.
    -Lemon Juice: of 2 lemons
    -salt to taste. -Olive oil/ any vegetable oil: 1 tbsp. Method: Step 1: Wash and chop the fish so well that it becomes almost like mincemeat.
    Step 2: Mash the boiled potatoes.
    Step 3: In a bowl, mix the fish mince, potatoes, chilies, dill, lemon juice, salt, pepper, carrom seeds, coriander together. The consistency should be dough like so that you could roll them into balls. Cook them over medium heat on a nonstick pan till both sides turn brown. So you can try this recipe.”

    in reply to: Double fried chicken#94401
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    Participant

    “Ingredients: 2 pounds boneless skinless chicken pieces.
    1/4 cup flour.
    2 eggs.
    1/2 cup cornstarch
    oil for frying.
    3 tablespoons rice vinegar
    2 tablespoons soy sauce
    1 teaspoon sesame seeds for garnish. Instruction- Toss the chicken in the flour, then dredge into the egg and finally coat in the cornstarch.
    In a large glass bowl add the vinegar and soy sauce and whisk until well combined.
    Heat up a heavy bottomed pan with 3 inches of oil to 375 degrees.
    Fry the chicken for 3-4 minutes or until browned and crispy.”

    in reply to: Best Spicy Pork Stew#94360
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    Participant

    This Spicy Pork Stew of Maangchi’ is divine! I have made it many times and every time it was so Delicious and mouthwatering. It was the hit of our brunch.

    in reply to: Potato salad or coleslaw?#94246
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    Participant

    ” My COLESLAW POTATO SALAD recipe is-
    -1lb bite-size red potatoes, whole
    -1⁄2
    cup mayonnaise

    -2 tablespoons white vinegar

    -2 teaspoons sugar

    -2cups coleslaw mix
    salt
    -1 tablespoon cumin seed, toasted
    mint, chopped for garnish. Steam the potatoes for 15 minutes or until tender. Place in the fridge to cool completely.
    Mix together the mayo, vinegar, and sugar. Add the coleslaw mix and combine well.
    Add pepper and cumin seeds and mix. Making sure the potatoes are cold, add them to the coleslaw and do a taste test for salt.
    Garnish with chopped mint if desired.”

    in reply to: Kimchi for hotdogs#94180
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    Participant

    Fabulous taste and texture ! I have made kimchi hotdogs many times and every time it was so Delicious. It was the hit of our brunch.

    in reply to: Rainbow Rice Cake – 4 inch pan#93756
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    Participant

    For a long time, I was actually searching rainbow rice cake recipe on the internet and saw your recipe. That was so superb, and I have started making this rainbow cake by following your recipe. And that’s really yummy!

    in reply to: vegetarian fish sauce for kimchi#93706
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    Participant

    Excellent! Easy to make and looking so really tasty. l will definitely try this.

    in reply to: Kimchi Hot Sauce#93510
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    Participant

    Could I use white vinegar instead of rice wine vinegar for this kimchi hot sauce? Because I belons to muslim religions

Viewing 15 posts - 1 through 15 (of 19 total)