Kimchi

Ingredients:
A:
2 large napa cabbages
250g spring onion
1/2 cup salt
1 cup radish juice
2-3 tbsp sugar

B:
1/2 cup dried shrimps, rinsed
1 walnut size ginger knob
6 cloves garlic
1/2 - 3/4 cup ground chilli

Method:
1. Cut each napa cabbage into quarter wedges. Rub plenty of salt between leaves. Let stand for 2 hours until soft. Use a heavy pot or bowl to press napa cabbage. Rinse and dry.
2. Clean and rinse spring onions. Cut into almost same lengths as napa cabbage. Lightly crush the thicker (white portion) stalk of spring onions.
3. Ground or pound dried shrimps, ginger and garlic until fine. Mix with sugar, radish juice and ground chilli.
4. Spread chilli mixture between leaves of napa cabbage, putting a few stalks of spring onion between some leaves.
5. Pack tightly into pickle jar or crock pot. Press packed kimchi with a weight (use a heavy plate or bowl depending on size of container; or a thoroughly washed brick, and wrap the pot with cling foil and aluminium foil). Leave it in the refrigerator to pickle for at least 4 days before serving.
6. Cut kimchi crosswise into 3-4cm wide slices. Ladle a few spoonfuls of liquid over it and serve chilled.

Recipe source: Lifestyle magazine

Cheesy vegetable pie

An eggless recipe.

Ingredients (makes 12.5cm pie):
Filling:
60g butter
40g plain flour
500ml milk
800g mixed vegetables, diced and steamed
180g frozen peas
100g grated cheddar cheese
Salt and pepper

Pie crust:
300g plain flour
1.5 tsp ground cumin (阿拉伯茴香)
1/2 tsp ground chilli
2 tbsp sesame seeds
1 tsp cumin seeds
160g butter
Enough cold water to knead dough

Method:
Filling:
1. Heat butter. Add flour. Stir over heat until bubbling. Remove from heat and add the milk gradually.
2. Return to heat and boil until the mixture thickens. Add in the rest of the ingredients and mix well.

Pie crust:
1. Preheat oven to 180 deg C. Put all the dry ingredients into a bowl. Rub in butter till mixture resembles fine breadcrumbs. Add enough water to make the ingredients cling together.
2. Wrap pastry in cling wrap and refrigerate for 1/2 hour. Divide dough into portions. Roll out 1 portion on floured surface to fit the greased pie dish. Prick all over with a fork and bake in preheated oven for 15 minutes or until lightly browned.
3. Spoon in the prepared filling. Roll out the remaining pastry to cover the pie dish. Trim and seal the edges. Bake until golden brown.

Recipe source: Lifestyle magazine