Spread mayonnaise on both pieces of bread.
Lay single slice of cheese on bread.
Lay Kim Chee over the cheese, covering the bread.
Lay sliced tomatoes over the Kim Chee and sprinkle the tomatoes with salt.
Cover the tomatoes with the other slice of bread.
Now go for it and broke mouth...
Rinse pork and cut into thin slices. Marinate with the soy sauce, cornstarch and pepper powder.
Rinse and dry bean curd, then cut into cubes.
Heat 1 teaspoon oil to saute ginger. Pour in water (4 to 6 bowl fulls) and bring to a boil.
Add Kim chee, pork slices and bean curd.
Bring all to boil, then let simmer until soup is rich. Add salt to taste and serve.
In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.
ablespoon sugar; mix well.
Kim Chee is ready to eat.
Sprinkle salt on each cabbage leaf (unwashed).
Mix it well. Let it set outside overnight.
Next day, mix it again.
Wash it 3 times.
Taste it to see how salty it is.
Squeeze out the juice. Once it is salty enough, add garlic, ginger, onions, shrimp, hot pepper, black pepper, garlic powder and sugar.
Leave the Kim Chee out for two days, then put it in the refrigerator for one week or until sour.
minutes. Stir in the kim chee, cucumber, and carrot. Pour in
Heat oil in wok or good-sized frying pan.
Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil!
Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through.
Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Put all ingredients into blender; cover and blend 1 minute. Chill. Serve with crisp vegetables or chips.
Sang Mi's classic kim chi recipe calls for two Chinese cabbages.
br>You could also add kim chee, pickle, or a slice of
Heat up a wok or pan over medium heat. Add the oil.
Add kimchi and stir-fry for 1 minute.
Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.
Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.
Add sesame oil and immediately remove wok/pan from heat.
Sprinkle with green onion, sesame seeds, and seaweed. Serve ...
Peel and seed cucumbers.
Slice thinly and sprinkle with salt.
Let stand 15 minutes.
Rinse and drain.
Toast sesame seeds in a skillet over medium heat; watch closely as they burn quickly. Stir often.
Combine sesame oil, sesame seeds, garlic and cayenne.
Toss with cucumbers.
Wash cabbage and cut into large pieces.
Add 1/2 cup salt to water.
Mix well and soak cabbage for 5 hours.
Wash and drain cabbage thoroughly.
Add all other ingredients into jar.
Cover and place in cool place for 2 or 3 days until pickled.
Makes 1 quart.
Shred cabbage.
Mix with crushed garlic.
Add remaining ingredients according to taste.
Let mixture sit overnight in refrigerator.
Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.