tag:blogger.com,1999:blog-35604132507120296992024-03-13T18:36:10.017+10:00Adventures in KimchiInteresting experiences in Korean food, combining kimchi into unexpected dishes!AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-3560413250712029699.post-82827446907999807422016-12-05T19:28:00.001+10:002016-12-05T21:13:14.610+10:00Kimchi nachos with snow peas and garlic mayonnaise!<div class="separator" style="clear: both; text-align: left;">
Tonight I felt like something fun for dinner! I had snow peas and a bag of corn chips. Corn chips are always fun and snow peas are healthy. I was originally just going to eat the a few chips as a snack, but when I saw the snow peas and kimchi still in the fridge I thought I could make up some sort of Korean-Australian fun dinner. I just fried the kimchi and chopped up snow peas together and poured it all the plate of corn chips. </div>
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While I was looking for some cheese to melt over the nachos I found this garlic aioli mayonnaise. This seems appropriate because Koreans like egg and garlic!</div>
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It was certainly fun and healthy, but wasn't spicy enough for me. This is probably because I didn't actually add any spicy flavourings anyway! In hindsight I put too much mayonnaise because I felt kind odd after, exactly like when you eat too much egg or something. So if I was going to do it again, I'd put less on, obviously. I'd also probably add some meat or beans for some protein. </div>
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[I've been advised that corn chips and mayonnaise is not actually healthy. I suppose I should have expected that from 1.5 health stars on the corn chips. Not to defend myself too much, but the Coles brand corn chips actually had less sodium than CC's brand. Anyway, just don't eat it too much and otherwise eat a balanced diet and all that.]</div>
<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com2tag:blogger.com,1999:blog-3560413250712029699.post-13420439436801264182016-08-24T22:29:00.002+10:002016-08-24T22:29:17.992+10:00NeNe Chicken in BrisbaneI went to NeNe Chicken with some friends some time ago, I tried the NeNe Dosirak while my friend the lemon chicken. They quite liked the lemon flavor. I also got a side salad, which I was very happy with. I very much enjoyed the sesame salad dressing and the Korean style rice. The fried chicken meals come with pickled radish and coleslaw too. My Dosirak came with a small serve of kimchi.<br />
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A photo posted by Anthony Carrick (@anthonycarrick) on <time datetime="2016-07-11T05:39:01+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jul 10, 2016 at 10:39pm PDT</time></div>
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You can read my full review on Weekend Notes - <a href="http://www.weekendnotes.com/nene-chicken-myer-centre-brisbane/" target="_blank">NeNe Chicken Myer Centre Brisbane</a>AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1tag:blogger.com,1999:blog-3560413250712029699.post-18955905183188779402016-08-13T15:55:00.000+10:002016-08-13T15:55:04.474+10:00Shelf fresh noodles, chorizo, kimchi and peas and corn stir-fry<div class="separator" style="clear: both; text-align: left;">
I like shelf fresh noodles, they are easy to make and of course last a long time after purchasing them. Just put them in warm water to soften and then fry them with everything else.</div>
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For this meal I chopped up chorizo in small pieces and fried the noodles with kimchi, frozen peas and corn and the chorizo pieces. I ended up making enough for several meals.</div>
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<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1tag:blogger.com,1999:blog-3560413250712029699.post-56429581309432818582016-08-13T11:47:00.001+10:002016-08-13T11:47:20.263+10:00Tuna and Kimchi Nachos<div class="separator" style="clear: both; text-align: left;">
Mix this chilli tuna (which you can buy from the Korean supermarket) with some kimchi and spread it around some corn chips!</div>
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Microwave it with mozzarella cheese and get this!<br />
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It was fun and tasty!<br />
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<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-53375760796418231592015-12-05T11:23:00.002+10:002015-12-05T11:23:39.472+10:00Chorizo & Kimchi Fried Rice With PeasI like chorizo and kimchi so why not combine them into a simple stir-fry meal! Rice is nice! So why not make a fried rice dish? Then, peas are healthy so, about I add some peas too!<br />
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First I get the rice cooking, since that will take 10 minutes for a cup of rice. I do mine in the microwave using the <a href="http://sistemaplastics.com/products/microwave/rice-steamer" target="_blank">Sistema Microwave Rice Steamer.</a> I find it quite easy to use - it has an inner lid to stop the starch from bubbling over. (Mind you, I've never tried it without the inner lid to know if it works - it hasn't bubbled over though.) It does come with that rice spoon pictured which is supposed to be easier than for rice scooping than a metal spoon.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://sistemaplastics.com/assets/products/MICROWAVE/_single_lrg/1110_RiceCooker_Microwave_Food.jpg" target="_blank">Image</a> copyright Sistema Plastics</td></tr>
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I just add 1.5 times the water as rice and put it for at least 10 minutes - add more time if cooking more rice. You'll have to experiment a little with your microwave, but it's never gone wrong for me - if it's still wet, just put it back in for another minute or so. (I don't work for them or anything, I just have a few of their products. This is now my preferred method of cooking plain rice, there's no stress like with the saucepan on the stove.)<br />
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I used the first few minutes of rice cooking to prepare the frying pan, chopping up the chorizo, getting the peas and kimchi ready. After the rice is around 1/3 to 1/2 way through (So, around 5 minutes later), I added the peas, kimchi chorizo to the pan. <br />
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I start to stir-fry them all together on a medium heat for a few minutes. Since it's only the peas that really need cooking, feel free to take it off the burner if it's getting close before the rice is ready.<br />
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Once the rice is done, pour it on and continue stir-frying it together. </div>
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If you've taken it off before, mix it together with the other ingredients then put it back on the heat to help let the flavours mix through. You can some soy sauce to the mix or the kimchi "juice" as well if you want some extra kick. </div>
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Serve it up and eat it!</div>
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<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-13653996551970458472015-09-25T14:42:00.001+10:002015-09-25T14:42:20.804+10:00Lazy Hwa Ramyun DinnerI had a lazy dinner the other with instant noodles, kimchi, with frozen peas, corn, and carrot mix. It was so easy, tasty and cheap! Read on to find out...<a name='more'></a><div>
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I used Hwa Ramun.</div>
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Get the water boiling and into the pan it goes, along with the </div>
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sachet of chilli powder and dried vegetables.</div>
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Add the frozen vege mix.</div>
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Stir it up a little and add the kimchi. I just dumped in the </div>
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last 5 or 6 pieces from my container.</div>
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Let it boil for a few minutes.</div>
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Enjoy!</div>
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The ramyun was pretty spicy, I had to get a face washer a couple of times! The frozen veges were just that, nothing to write home about - I buy them for the simplicity and fibre, not taste. The kimchi was getting old, and could have been good on it's own, lightly fried with some sesame seeds. But, the whole mean was pretty cheap and only took a few minutes and reasonably healthy. </div>
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If you wanted, a bit of pork in thin slices would go nicely. Cook it separately or put in the pot first I'd say - give it several extra minutes of boiling to be safe. (Use your own judgement, I've never boiled meat before so I don't want to give the wrong info.)</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-63067654298530675602015-08-01T21:56:00.002+10:002015-08-01T21:56:35.719+10:00Night Noodle Markets Again: Chichi Fries from PoklolSo, I went back to the Night Noodle Markets and got the Chichi Fries from Poklol like I wanted to. I got the chili chicken because it's apparently healthier than red meats, according to <a href="http://www.bbc.co.uk/programmes/b04fhbrt" target="_blank">Michael Mosley's documentary</a>.<br />
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There's certainly a good amount of beer battered fries for $15. And for food truck food, it's well presented. There was spring onion, Korean style chicken, grated cheese, mayonnaise, and some sort of amazing chili sauce. Somewhere I did end up finding some kimchi in there as well, but it was much less prominent than Korean inspired fries should have been. </div>
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I think the highlight of the whole dish was the chili sauce they put on the chips. It had a refreshing amount of bite, yet also tasted sweet and crisp.</div>
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Overall, I think I was more impressed with <a href="http://www.kimchiadventures.com/2014/09/korean-american-burgers-at-eat-street.html" target="_blank">Korma Sliders'</a> sweet potato fries from Eat Street Markets (who were also at the Night Noodle Markets). I think in Sydney they may have a different menu than the one they came to Brisbane with. And anyway, it was good, just I've had better. But that's fine, every place is different.</div>
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AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com2tag:blogger.com,1999:blog-3560413250712029699.post-73512123154209102032015-07-25T22:23:00.000+10:002015-08-26T11:34:46.313+10:00Korean Style Tacos at the Night Noodle MarketsBrisbane is currently having a Night Noodle Markets for a couple of weeks. It's a public market with various Asian food stalls (and some non-Asian places too), some music, and bars.<br />
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There's a Korean-Vietnamese-Mexican fusion food truck called <a href="http://www.poklol.com.au/" target="_blank">Poklol </a>there (up from Sydney) who do a Korean tacos and Korean fries. (Fries with kimchi and bulgogi I think.)<br />
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I got the Tacos - 3 for $20.<br />
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I got one of each protein (that's apparently the foodie term for meat) - beef, chicken, pork. Each one had a slice of cucumber and spring onion (the Vietnamese influence), carrot, and kimchi slaw. While I definitely got one of each (I checked the meat), I couldn't actually taste much difference between each one. The beef one was supposed to be bulgogi flavour and the chicken was chili flavour (I didn't see the sign for the pork flavour due to the position of the crowd.) However I recall the beef one being crunchy somehow, and I think the pork was probably <i>pulled</i>. The chili chicken was probably too mild for my chili perception these days given the amount of chili I eat. </div>
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The soft taco shell worked quite well, keeping the food in the taco. I did enjoy the whole combination of flavours with the meat and salad complimenting the cool cucumber. The service was quick and the stall seemed organised with an order/pay queue and another queue to collect them (at least, we ended queuing to collect which seemed logical). I wasn't particularly happy with the price (that is to say, it's a bit pricey at ~$6 - $7 per taco), but actually it's in line with all the other vendors at the Noodle Markets - the vegetable curry from the Indonesian place was $10 anyway, and a cup of beer was $7.50 - $9. (Given that, it may actually be one of the best <i>value</i> food items in the Markets.)</div>
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Even so, I still want to try the Chichi Fries - which look quite good according to their Facebook <a href="https://www.facebook.com/ZOMGPOKLOL/photos/a.545800202106770.1073741827.535295396490584/977450535608399" target="_blank">Page</a>.</div>
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AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-66819325146702481552015-03-02T22:20:00.002+10:002015-08-26T11:36:22.834+10:00Pork Belly at The Plough Inn<div class="separator" style="clear: both; text-align: left;">
I went to <a href="https://plus.google.com/+ploughinn/posts" target="_blank">The Plough Inn</a> one night with my sister and her friends. The Plough Inn is a famous pub located in the South Bank Parklands in Brisbane. It is one of the old buildings in Brisbane and likely one of the oldest pubs too (particularly that's still in operation).</div>
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(Photo - <a href="http://www.ploughinn.com.au/">The Plough Inn</a>)</div>
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They serve more upmarket food than your average pub - still steaks and fish and pies, but fancy with interesting vegetables and pies in the little bowls! We both mutually decided on getting the same food - Twice Cooked Barbeque Pork Belly!<br />
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It doesn't have any kimchi, but is "Korean style" (that's actually what the menu said), so I'm going to count it as Korean for this blog! The pork belly was a large single piece, in which the crispy skin had been scored for easy cutting. The meat was tender and juicy and it was paired well with the sprouts and Chinese vegetable<i> gai lan</i>. </div>
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The sauteed <i>gai lan</i> was amazing. It was cooked in black pepper and I think a light sauce. The vegetable was well cooked and absorbed the flavour, while retaining it's own. The stalk wasn't stringy as could be the case if it was cooked too long and the leaves had a nice texture.</div>
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The sticky rice cake with diced apples was a nice addition to the meal, mixed with a seaweed... (<i>Gim </i>(Korea)<i>, nori </i>(Japan)<i>, zicai </i>(China)) completed the Asian influenced dish. (Maybe it was a Japanese influence, to be fair to each country. Korean style pork belly, Chinese vegetable <i>gai lan</i>, and Japanese sticky rice with nori and sesame.) </div>
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The apples were moist but still crunchy - I think they were in a very slight syrup as well. (Maybe the Australian influence?)</div>
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The meal was around $30 which I think is a reasonable price for a restaurant of this nature, and the actual food was so delicious and unique I didn't really mind. The coloured dots you can see in the photo are reflections of the lights strung around the deck level. I'd recommend it to others, though I want to try their other menu items before going back to this I think, just because their other foods sound so good too!<br />
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<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com3tag:blogger.com,1999:blog-3560413250712029699.post-47706693895951109052015-01-29T20:58:00.001+10:002015-01-29T20:58:41.190+10:00Kimchi Kabana Stirfry - Go figure! <div class="separator" style="clear: both; text-align: left;">
Last night, I used some of my favourite vegetables and a kabana to make a surprising dish! I put kimchi, snowpeas, and chopped up kabana in the fry pan and stirred it. (What, you think I was just going to let it sit there and burn?) I boiled the squash separately of course.</div>
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<i>The chocolate milk is a bonus review! It was mint flavoured chocolate milk. The mint was actually stronger than the chocolate - tasted like a liquid after dinner mint. I'd drink it again.</i><br />
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Anyway, into the frying pan they go! (Not the milk of course, that would be strange!)<br />
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I fry and boil the food appropriately, then finally I can plate it!</div>
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I put butter and black pepper on the squash which became most fascinating when it mixed with the kimchi! The kimchi with butter and black pepper was wonderful! It took on a whole new rich and "homely" flavour. The black pepper complimented the red pepper (chili) in the kimchi, while the butter I guess mellowed out the spicy kimchi slightly.</div>
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The kimchi juice gave the kabana pieces a nice spicy flavour. </div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-62826718564924252612015-01-19T21:20:00.002+10:002015-01-19T21:20:43.218+10:00Cheesy peas and kimchi.<div class="separator" style="clear: both; text-align: left;">
Another quick post. I simply fried kimchi and green peas in the pan, and mixed in two slices of cheese.</div>
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I could have gone for another piece of cheese I think, though any more than that would have been too rich. I'd like to add some more chili spice though next time.</div>
<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-4945975792292136332015-01-07T11:17:00.000+10:002015-01-07T11:17:35.125+10:00More Lotte confectionery based deserts!In the hot weather, I had some ice cream for lunch. (And probably something else too, at least semi healthy.) Finding a lone 몽쉘 (Mong Shell) in the fridge, I decided to shave it over ice cream. Using a grater would be normal and not Korean enough, so I use the kitchen scissors to slice off chunks around the edges, constantly getting the biscuit smaller off course. <br />
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It was nice, since the ice cream was soft, while the confectionery was crunchy, providing a bit of contrast and excitement. AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-86165202117103108872014-12-14T19:54:00.001+10:002015-08-26T11:40:28.982+10:00One Pork Spare Rib on a Bed of Kimchi, Served with a Side of Peas.For dinner one night, I thought I'd go back to the principle and actually mix kimchi with Western foods. I had a pork spare rib from the night before, so I decided to fry it up and lay it on a some chopped up kimchi, like you would eat German sausage on sauerkraut.<br />
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First, I had to chop up the kmichi in to small pieces like I did for the kimchi hotdogs. For that, I used my scissors-in-the-jar technique!<br />
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I leave the kimchi in the jar it came in, and using kitchen scissors, just slice into the fermented cabbage at various positions, around 3 cm deep. Until the pieces appear, on average to be about 1 to 2 cm long at the most. If you a see cabbage piece that looks to big, just target that one and slice it in half directly. Then rotate the scissors a bit or come in a a different angle to get it nice and fine.<br />
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Sometimes I'll scoop some into another container if I only want a little finely chopped kimchi, otherwise, there'd be a risk that you want larger pieces for a different dish in the future, but you've already chopped up too much.<br />
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Once I had that chopped up, I started frying the pork chop, it's OK for it to sit in the pan while you do other things, just move it around occasionally, and flip it over a few times. Really, it's just a port chop, cook that how you normally do. Once that seemed nearly done, I microwaved the green peas (I do them for 2 minutes, but as before it's just green peas, do what you want. )<br />
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To improve the palatability of the meat and kimchi being eaten together, I microwaved the kimchi to bring it up to room temperature from being in the fridge.<br />
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<tr><td class="tr-caption" style="text-align: center;">Time to plate the kimchi.<br />
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<tr><td class="tr-caption" style="text-align: center;">Maybe I went overboard on the peas?</td></tr>
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The meal was pretty good, there's not much I'd do to improve it for next time - maybe just lightly fry the kmichi or at least drain the liquid off since the liquid chili slightly interfered with the port taste. Also cooked kimchi was a better flavour in my opinion.</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-18296123438518413332014-12-10T23:01:00.001+10:002014-12-10T23:01:35.507+10:00A Christmas-y Treat!This one isn't about kimchi (because I ran out, actually), but I have been eating two famous Korean confectionery products. They are Choco Pie by Orion Confectionery and 몽쉘 (pronounced similar to <i>mong shell</i> but the packaging is all in Korean) by Lotte Confectionery. They are round, cake filled sweets with semi-hard chocolate on the outside so you can hold it. Both products are similar in size and shape, but different in filling and texture.<br />
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Because it's nearly Christmas time, I thought I'd try brandy (!) flavoured custard with chopped up Choco Pie and 몽쉘.<br />
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It worked really well together - the custard on the spoon with a chunk of the cake snack provided some contrast to the slightly dry cakes, and combining the two products in the one dessert provided a little variation between each spoonful!<br />
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The Choco Pie actually has a slight vanilla taste, with a plain cake and marsh mellow. The 몽쉘 is actually chocolate cake with a cream centre. It is decorated on the outer shell with chocolate sauce where as the Choco Pie's outer shell is just plain.<br />
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I think next time I'd like to add actual brandy (this just contained flavouring) or even try it with (finely chopped though) ice cream instead.<br />
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Speaking of ice cream.... I'll just leave this here....<br />
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<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1tag:blogger.com,1999:blog-3560413250712029699.post-37751312460896336812014-11-09T00:18:00.002+10:002014-11-09T00:18:42.596+10:00Kimchi on a Roll!I made simple bread roll with fried kransky, and finely chopped up kimchi that I used much like a relish. On the side, I had some squash and one quarter of the kransky that wouldn't fit on the roll.<br />
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The kimchi hotdog I did very similarly turned out better, I think the whole would have been better with pork mince patty or the kransky already cut in to bite sized pieces. But it doesn't matter. I always say, "It counts as a vegetable!"</div>
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잘 먹겠습니다</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1tag:blogger.com,1999:blog-3560413250712029699.post-51153691329116218162014-09-08T22:23:00.004+10:002014-09-08T22:23:52.079+10:00Korean-American burgers at Eat Street Markets!In Brisbane over these past few months, the river-side suburb of Hamilton has been host to some food and indie goods markets called <a href="http://www.eatstreetmarkets.com/" target="_blank">Eat Street Markets</a>.<br />
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The markets themselves covered a wide area, probably at least 5,000 meters squared! (According to my rough Google Maps estimate.) Inside, there are various stalls build out of shipping containers selling every kind of cuisine imaginable, from American ribs, Asian, Mexican, South American, probably more that I didn't even see! There were also independent artisans selling their craft - homemade greeting cards, decorated lamps or something like that.</div>
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The actual food! </h3>
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<span style="font-weight: normal;">(Since that's what we're here for...)</span></div>
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<span style="font-weight: normal;">I found this great place called Korma Sliders which of course does Korean inspired "sliders" - mini, often gourmet style burgers small enough to eat 2 or 3 in one sitting.</span></div>
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There was a choice of 3 different meats - chicken, beef, or pork in Korean sauces - bulgogi for the beef, honey-miso for the pork belly (of course pork belly, it's Korean!), and spicy barbecue on the chicken. </div>
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The beef was cooked well, nice and tender and juicy, and in small enough pieces that you could still take bites out of the burger without loosing the rest of contents. The bulgogi marinade seemed fresh like they'd made themselves - not that I'd truly expect otherwise. It came with a kimchi-slaw for the salad which is like ordinary coleslaw, but with kimchi possibly in place of the onion. The various flavours worked really well together to a make a fantastic little burger. </div>
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As a side dish I got sweet potato fries with aioli, topped with kimchi-cheese! That is, literally kimchi and grated cheese. </div>
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This was a fun dish because fries, cheese, kimchi! The kimchi was pretty good, fermented a while and not sweetened with sugar. I went to a Korean restaurant the other day and the kimchi didn't taste great even though it was a Korean restaurant. My friend (hi Zoe!) suggested that it was because they added sugar to it for the Western customers. So, luckily this place didn't do that, it was rich and deep. with garlic. The grated cheese was cheddar I think and it melted into the fries and the kimchi complementing each other. My only complaint was that the fries themselves were not crisp, but then, I think sweet potato fries are harder to get crispy than normal potato fries.</div>
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Hopefully, I can try the other flavours and burgers if I get back to the Markets again! (But so many other foods to try...)</div>
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AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1tag:blogger.com,1999:blog-3560413250712029699.post-88559533361004099832014-08-16T17:24:00.001+10:002014-08-16T17:25:23.127+10:00Boom Boom Steak!We went back to Boom Boom at the Myer Centre because it happened to be convenient, and this time I got the Western Style Steak dish.<br />
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As you can see (or if not, I'll describe it), it came on a sizzling hot plate like the chicken dish from last time, topped with some sort of gravy and decorated with fried onions - paired up with baked beans. (An Australian classic?) The steak itself was tender and seemed to be a decent cut without much superfluous fat or gristle. The onions weren't cooked as much as if they'd been barbecued - only lightly browned. That seems to be common in Asian cooking that I've found. Still, at least the onion wasn't raw, so I was able to tolerate that much onion in the one meal. The baked beans were just that, I'd be surprised if they even made them in store - and honestly, why should they, they're a Korean restaurant not a Western cafe.<br />
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The salad , chips, bread, and Coke that the meal came with is exactly the same as last time, as you'd expect so I'll just refer you to the<a href="http://www.kimchiadventures.com/2014/08/korean-restaurant-boom-boom.html" target="_blank"> previous blog</a>!</div>
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Without the unusual amount of cheese and chicken in the one dish as the previous time (having just a medium sized steak), I was able to leave without feeling sick as if I over-ate. The steak itself was good enough, and the salad was nice, though they still need to improve their chips and bread. Of course... they are a Korean restaurant not a steak house where you'd expect good chips. </div>
<br />AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-8139847759374216772014-08-10T12:07:00.003+10:002014-08-10T12:13:17.425+10:00Korean Restaurant Boom BoomWe went to the Korean casual dining restaurant in Brisbane's Myer Centre, <a href="http://www.urbanspoon.com/r/337/1656686/restaurant/Brisbane-CBD/Boom-Boom-Brisbane" target="_blank">Boom Boom</a>. Next to the cinema complex and a video game arcade, this restaurant caters to a young and "hip" audience with posters of the Korean spirit alcohol soju, featuring attractive models and the day's specials on the walls in brightly coloured chalk or paint.<br />
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They had a special menu with "Western styled" meals for $20 including chips, salad, a soft drink and the main meal. I got a Cheese Chicken Teriyaki meal. It was a stir-fry meal with vegetables and chicken served on a sizzling hot plate.<br />
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For some reason they gave everyone in the restaurant a free can of Chil Sung Cider, a popular Korean soft drink similar to lemonade. (I kept the can of Coke for later since I didn't want to drink too much soft drink in the one day since it's not healthy.) Like many Korean restaurants, side dishes (<i>Banchan or </i>반찬<b>) </b>were included to share - kimchi, a Korean pickled seaweed dish (counts as a vegetable!), and I think corn pasta.<br />
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The bread crusty rolls with garlic butter nice enough - indeed crunchy and salted, but a little dry. The chips on the other hand were pretty bland, without much flavor and missing that nice crunch you'd want. But that was just an extra for the Westerners. </div>
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The actual stir-fry meal was nice, the vegetables were cooked well and there wasn't too much sauce compared to the meal. The chicken and cheese went well together but of course by the end of the meal it become quite rich and sickly. I suppose if I had a larger appetite that wouldn't be a problem. The salad was simple enough, just lettuce and some sort of mayonnaise all chopped up into bits small enough to eat with chopsticks. </div>
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The dinner was nice enough for the price, it would be good for a dinner with friends before or after a movie or a few drinks with food.</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-84633015190460468732014-04-03T21:33:00.001+10:002014-04-03T21:33:15.652+10:00A light stir-fry meal.<div class="separator" style="clear: both; text-align: left;">
A quick blog for a quick meal I think tonight. Just snow peas, sliced chunks of broccoli, and of course kimchi. Drizzled with sweet soy sauce.</div>
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I fried the snow peas and broccoli first in a high heat to help keep them crisp while they cook, then added the kimchi. Finally I added the sweet soy sauce which actually helped the kimchi quite a bit - it gave it a sweet taste with a hint of that great fermented-chili taste I love about kimchi. </div>
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AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1tag:blogger.com,1999:blog-3560413250712029699.post-88148402760128522392014-02-28T14:49:00.001+10:002014-02-28T14:49:42.981+10:00Yellow Mama ReduxSo, I went back to Yellow Mama just for dessert this time. I got the coconut ice cream and Chinese green tea.<br />
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The presentation was great for both items, and the ice cream was very nice. I think it was $6.50 which I am OK with for dessert. The pot off tea was $5.50 for two people which I thought was a little steep but I am in an expensive suburb. And it was a little bit too cooked for my liking, maybe they used too hot water. Or maybe it's just me.</div>
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Again, I do want to try the other ice cream flavours and the deep fried ice cream, but I've had better green tea before.</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-89254442053650842382014-01-12T12:34:00.000+10:002014-01-12T12:34:12.756+10:00Bacon wrapped kimchi and kimchi Yorkshire puddings. For some Christmas parties recently I made two dishes - kimchi wrapped in bacon; and kimchi in Yorkshire puddings for the vegetarians.<br />
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Bacon wrapped kimchi</h3>
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It's a relatively simple dish to make, just bacon (rasher is probably best - I tried picnic bacon, but it wasn't as flavoursome as I was hoping for) and kimchi. You'll also need some toothpicks (the round variety of course) to be able to keep the wrap together while you bake it. Once baked, it should stay in that shape as the bacon becomes crispy.</div>
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<li>Cut the bacon into segments about 3 cm wide and long enough that you can wrap all the way around the kimchi, leaving about a quarter of the wrap around again (for integrity). </li>
<li>I've found it better to poke the toothpick diagonally through the wrap, otherwise the bacon just unfolds.</li>
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<li>Bake them in the oven. I used the technique from <a href="http://baconmethod.com/" target="_blank">The Bacon Method</a> - 20 minutes from cold at 190 degrees C.</li>
<li>I left them in the toothpicks for everyone to take out as they wished.</li>
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<h3>
Kimchi Yorkshire Puddings.</h3>
I made these for the vegetarians or even people who don't like bacon. I used frozen Yorkshire Puddings, chopped kimchi of course, and cheese.<br />
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I used these Yorkshire Puddings from the supermarket, but any should work.</div>
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<li style="text-align: left;">Place the chopped up kimchi into (or is it on to?) the puddings. You might need to be selective about which ones you use - I found that some of them weren't very bowl-like so didn't hold much.</li>
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<li> Place the cheese bits on top. Just randomly break them up if that's easier, or you can use grated cheese.</li>
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<li>After a few minutes they'll be done in the oven. Follow the instructions on your particular packet of Yorkshire Puddings though - mine said 4 minutes. </li>
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If you wanted to, you could of course add chopped bacon or mozzarella cheese would be nice too. If you decide to add bacon, you'd want to cook the bacon separately first otherwise the puddings might burn.</div>
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If you try it, let me know in the comments of your ideas!!<br />
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Enjoy!</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1tag:blogger.com,1999:blog-3560413250712029699.post-77619156700613093682013-12-31T11:42:00.003+10:002013-12-31T11:42:33.707+10:00Penne pasta, kimchi, meatball mix!<div class="separator" style="clear: both; text-align: left;">
So, I had some meatballs from Aldi, some penne pasta still, frozen peas, kimchi, oh and I found a packet of Shin Ramyun flavouring too.</div>
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I boiled the pasta as usual and started frying the meatballs. After they were mostly cooked I added in the peas (frying still), then the pasta and finally the kimchi. I sprinkled the flavour powder on, and continued to stir fry it for another minute or so, to let the flavours meld together.</div>
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It was surprisingly good! There was a hint of kimchi, while the flavor sachet added was nice, and mixed in like this wasn't even too hot, as it is with the noodles. The meatballs took on the flavours of everything, plus the herbs and spices that were already in them. And the pasta ended up tasting like the shin ramyun powder and a little of the kimchi. I've found that cooking to the kimchi takes some the fermented flavour out with can be a bit strange at times, while still leaving the spices and healthy goodness too it. Plus the peas gives it some greenery too!<br />
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AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-8493991301630380482013-11-25T21:21:00.003+10:002013-11-25T21:24:58.165+10:00Kimchi and Bulgogi PizzaMy girlfriend and I made a few p<span style="font-family: inherit;">izzas one night</span> a few weeks after we got back from Korea, not finding any restaurants there that sold kimchi pizza.<br />
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We did however find bulgogi pizza at the Gwangju Bus Terminal.<br />
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Anyway, so we tried to make our own kimchi pizza.<br />
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We made half 'n' half Kimchi and Bulgogi Pizza because we didn't really know how it would turn out. You'll have to excuse the quality of the photos - at the time I wasn't thinking of ever sharing these photos so I just used my phone.<br />
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We prepared the bulgogi as usual - bulgogi sauce from the supermarket, beef, diced vegetables. Fried them up. The kimchi we just sliced up a little. We sprinkled the whole base with some cheese just to help everything sick.</div>
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Since we had some pizza bases and bulgogi left over, we made another smaller one.</div>
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On Reflection</h4>
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At the time, we enjoyed the pizza we made and of course were excited to eat it. But we could have cut the kimchi up into smaller chunks - maybe fried it with some pork just to give it some some flavour. The bulgogi side turned out well though. In the pizza restaurant I'd imagine they used egg and mozzarella cheese as well as a thick base. </div>
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I have some other ideas though now and more experience cooking kimchi with other foods so hopefully it will be better if I try it again.</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com0tag:blogger.com,1999:blog-3560413250712029699.post-17174818548122275102013-11-18T23:06:00.001+10:002013-11-18T23:06:45.359+10:00Yellow Mama Restaurant VisitLast week I discovered <a href="http://www.yellowmama.com.au/" target="_blank">Yellow Mama</a> Asian fusion restaurant in Morningside. They seem to have all kinds of Asian foods - Korean, Japanese, Chinese, Vietnamese, Thai! <div>
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I got a Crispy Pork Belly Stir-fry as a main and as one would expect, I got kimchi as an entrée.</div>
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The main meal was very quite good, the vegetables and meat was made with a pepper-sauce, which was a surprise to me. There was a reasonably good amount of pork belly too. And plenty of varied vegetables of different colours. Actually, the whole dish was good value for the $15.90 I paid. The rice was well cooked, and none of it seemed too oily or salty - aside from the pork belly of course, the meal was healthy. Anyway, kimchi is full of good things - garlic and ginger, vitamins etc. </div>
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Yellow Mama also does homemade ice creams in green tea, coconut and lychee flavour. I hope to try that next time - I was quite full actually!</div>
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Oddly, there was French music playing while I was dining, but it was nice - pleasant and relaxing, while interesting nevertheless. For a small family owned restaurant I was surprised that while there was a minimum EFTPOS spend ($15, which you'd reach if you had a meal anyway), if you spent under $15, you just pay an extra $0.50 to help cover their EFTPOS fees. I can't begrudge them that - there are extra costs involved, I can't expect the business to wear the costs all the time. </div>
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If you live nearby they also do a lunch special too. I will definitely go there again one weekend - if only to try the the ice cream! Maybe I'll get a light meal - kimchi jigae (soup) or something to go with the dessert in that case!</div>
AnthXhttp://www.blogger.com/profile/05348690849394693516noreply@blogger.com1