michie_billie

NAPA CABBAGE KIMCHI / TONGBAECHU KIMCHI (통배추김치) Ingredients: (Salting the cabbage) 2 - 3 pieces Large sized Napa Cabbage ½ cup Salt (Vegetables for kimchi making) 1 cup Carrot (cut into matchsticks) 2 cups Korean Radish / Japanese Daikon  (cut into matchsticks) 8 stalks Green Onions (chopped) 1 whole Pear  1 cup Asian Chives  Carrot  White Radish  Pear  Green Onion, Asian Chives, Onion and Garlic (Seasonings) 24 cloves Garlic (minced) 1 medium Onion (minced) 2 teaspoons Ginger (minced) 2 cups Gochugaru (고추가루) /  Korean hot pepper flakes * I only use 1 cup because I can't eat too spicy* ½ cup Fish Sauce ¼ cup Fermented Salted Shrimps / "Cincalok" (chopped) Gochugaru (고추가루) /  Korean hot pepper flakes (I bought this from Lotte Mart, Desa Sri Hartamas @ RM 39/pack) (Making porridge) 2 tablespoons Glutinous rice flour / Korean sweet rice flour 2 tablespoons White / Brown sugar  2 cups Wat

PAD KRA PAO GAI (ผัดกระเพราไก่‬) / THAI BASIL CHICKEN  (serves 1) Ingredients:  3 slices Chicken breast (diced into small cubes) 2 large cloves Garlic  3 pieces Bird's Eye Chili / Chili Padi (You may add more if you like super spicy) A handful of Fresh Basil leaves Seasonings: 1 teaspoon Oyster sauce 1 teaspoon Light Soy sauce 1 teaspoon Sugar Splash of Dark Soy sauce 1 Egg Cooking oil (to cook) Cooked Jasmine rice  HOW TO COOK: 1.  Fry the egg and set aside. (I'm not a fan of raw yolk, so excuse my ugly egg) 2. Chop the garlic and chili roughly. 3. In a pan, heat one teaspoon of oil. Add in the chopped garlic and chili paste. Cook until slightly brown. (Don't get choked with the spicy air!) 4. Toss in the chicken cubes and stir fry. 5. Add in the seasonings and continue stirring. (You may add some water if it's too dry) 6. Lastly add in the basil and stir about 1 - 2 minutes. 7. Serve on the plate with hot rice and fried egg

Hey guys!  Welcome to another blog of mine. Ever since I re-located my hangout place to Publika and Mont Kiara, it has been some time that I visited Desa Sri Hartamas area. Back then, you can spot me almost 4 to 5 days a week here. Well, those were the days though.  I have always wanted to check this bar out but did not have the time and chance to. I'm here today to support a friend of mine,  Mehrdad (A model & artist) - let's reveal the bar behind its secret door - P&C COCKTAIL BAR . Located beside Naughty Nuri's KL, this bar is indeed secretive. There's ain't any signage nor indication of the bar from outside. How can you find them? Ask the Naughty Nuri's staff to bring you over. That's the fastest way you can opt for.  Did not know?  Both P&C COCKTAIL BAR and NAUGHTY NURI'S HARTAMAS shared the same owners.  The entrance of P&C COCKTAIL BAR is hidden and b ehind this secret door reveals another world. Don't be

PAJEON (파전) / KOREAN GREEN ONION PANCAKE Ingredients: (serves 1) A big hand full of fresh Green Onion (cleaned) Oil (for cooking) (For batter)  ½ cup Tempura flour / Korean pancake flour  ½ cup Cold water  ½ teaspoon Sugar   Salt to taste (Dipping sauce) 2 tablespoons Soy Sauce  1 tablespoon Vinegar  ½  tablespoon Sugar  1 piece Green / Red Chili (chopped) 1 teaspoon Roasted Sesame Seeds 1 small Onion (diced) 1 teaspoon Sesame Oil* (optional) Green Onion Tempura flour HOW TO MAKE: 1. Mix all the batter ingredients and mix well until no lumps.  2. Heat the pan and add in the oil.  Place the green onions into the pan and cook until slightly golden brown. 3. Pour the batter evenly over the green onion.  Tips: If you want some seafood in your pancake, add in on top of the green onion before pouring the batter.  For a crispier pajeon, add the batter thinly. 4. Cook till both sides are brown and crispy. 5. Remove from pan. Cut and