Text 22274, 92 rader
Skriven 2007-11-04 15:39:00 av JIM WELLER (1:123/140)
Ärende: Kimchi 7
================
That's enough basic recipes. Here's some dishes using kimchi as an
ingredient:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kim Chee Dip
 Categories: Hawaii, Dips, Korean, Pickles, Chilies
      Yield: 1 servings
 
    1/2 c  Chopped kim chee
      1 tb Kim chee juice
      1 pk (8 oz) cream cheese,
           Quartered
 
  Put all ingredients into blender; cover and blend 1 minute.
  Chill. Serve with crisp vegetables or chips.  Makes 1 cup.
  
  Submitted by: Residential Services Division Organization: Hawaiian
  Electric Company Alt.Culture.Hawaii
 
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kim Chee Poke in a Rice Paper Taco with Avocado Sauce
 Categories: Korean, Hawaii, Fish, Vegetables, Rice
      Yield: 6 Servings
 
           -----for the kim chee-----
    1/4 c  Hawaiian salt
      8 c  Water
      2 lb Won bok cabbage (napa); roug
  4 1/2 ts Chili paste
  4 1/2 ts Fresh garlic; minced
  1 1/3 c  Oyster sauce
      1 c  Carrots; finely julienned
      2 ts Raw sugar
    1/3 c  Scallions; roughly cut
    1/4 c  Fresh chives; roughly cut
      2 tb Shrimp sauce
      2 ts Fresh ginger; grated
           -----for the poke-----
      2 c  Kim chee; (above)
     12 oz Raw ahi (yellowfin tuna); ch
      1 md Maui onion; diced
    1/3 c  Shoyu (soy sauce)
      1 tb Sesame oil
           Oil; for deep frying
      6    Rice paper
           -----for the avocado sauce--
      2    Avocados, haas, ripe, dark-s
    3/4 c  Chicken stock
    1/2 c  Sour cream
      2 tb Lemon juice
      1 tb Cilantro; chopped
           Salt and white pepper
 
  Make the kim chee by adding the salt to water. Add the won bok and
  soak for 2 hours. Drain the mixture and add the remaining kim chee
  ingredients. Let stand for 2 hrs.

  To make the poke: Chop 2 cups of kim chee into fine pieces and mix
  with ahi, onion, shoyu and sesame oil.

  Make the 'taco' shells. Pour 4 inches of oil into a deep skillet
  or pot and heat until bubbling. Toss in a rice paper sheet. Use a
  large metal whisk push the sheet down in the oil. The rice paper
  will form itself into a taco shell around the whisk. Fry 45 to 60
  secs.; the rice paper should be translucent and bubbled. Remove
  and drain. Proceed with the rest of the rice paper.

  Make the avocado sauce by combining all the ingredients and whirl
  in a blender or processor until smooth. (To keep the sauce from
  darkening, place a sheet of plastic wrap directly on the sauce
  until needed.)

  Fill the shells with the kim chee mixture and serve with avocado
  sauce.
 
  Recipe by: The County Fair Cookbook

MMMMM

Cheers

YK Jim


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