Fast and easy kimchi fried rice

Kimchi rice is a one bowl dish. This dish is easy and fast to cook. You have to cook this dish with cold rice and it is always a good idea to use the leftover from the previous day. I hate to waste food and this is one of the reasons why I love this dish. Just ensure it was kept in the refrigerator overnight.

The kimchi used should be fermented which means it should be few days old. I used the napa cabbage for my kimchi recipe. Kimchi is something that I relish to eat almost every day. It is considered as a superfood and a perfect supplement of the vitamin c.For me, This is a very good alternative to the salad.

Ingredients

  • 2 nori sheets
  • 2 eggs (one egg per person)
  • 3 strips of bacon
  • 1 medium size Italian seasoning sausage
  • 1 cup chop kimchi
  • 1 tbsp hot sauce
  • 1 tbsp oil
  • 2-3 scallions
  • Salt
  • 2 tbsp oil

Kitchen Tools

  • Chef’s knife
  • Cutting board
  • Bowl(small, medium)
  • Mortar and pestle
  • Wooden spoon

Don’t have?                                  >>         Use this 

Italian seasoning sausage                           Any kind of sausage

 

Instructions

I intend to make my kimchi rice spicy, so I am using the Sriracha sauce. Again and as always, the spice level is totally up to you.

Cut the nori sheets into thin strips.

Chop the bacon and Kimchi.

Separate the kimchi sauce in a bowl and mix it with sriracha sauce. Keep it aside.

Finely chop scallions. I usually do not use all the white part of the scallions.

In a medium heat put 2 tbsp oil in a pan.

Put the eggs one by one to get a sunny side.

cook them up to your desired level.  I love my eggs to be a little bit runny in the middle.

In the remaining oil, cook the bacon for 2-3 minutes at medium-high heat.

Put the sausage, I removed the skin of my sausage but it depends on the kind of sausages you are using.

Cook them for another 3 to 4 minutes

Now, Add the Kimchi and cook until all the liquid soaks up, this will take around 3 to 4 minutes at high heat.

Add rice and mix them well

Add hot sauce and Kimchi sauce (liquid) mixture in the well cooperated rice mixture.

Cook for another 2 to 3 minutes.

Add salt based on your needs.

Add 1/2 chopped scallions and 1/2 chopped nori strips. stir them well and off the heat.

Stir them well turn off the heat.

 

Serve

You can serve the kimchi rice with eggs.

5.0 from 1 reviews
Fast and easy kimchi fried rice
Author: 
Recipe type: Meal
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 nori sheets
  • 2 eggs (one egg per person)
  • 3 strips of bacon
  • 1 medium size Italian seasoning sausage
  • 1 cup chop kimchi
  • 1 tbsp hot sauce
  • 1 tbsp oil
  • 2-3 scallions
  • Salt
  • 2 tbsp oil
Instructions
  1. Cut the nori sheets into thin strips.
  2. Chop the bacon and Kimchi.
  3. Separate the kimchi sauce in a bowl.
  4. Mix it with sriracha sauce.
  5. Keep it aside.
  6. Finely chop scallions.
  7. In a medium heat put 2 tbsp oil in a pan.
  8. Put the eggs one by one to get a sunny side.
  9. In the remaining oil, cook the bacon for 2-3 minutes at medium-high heat.
  10. Put the sausage
  11. Cook them for another 3 to 4 minutes
  12. Add the Kimchi and cook until all the liquid soaks up
  13. Add rice and mix them well
  14. Add hot sauce and Kimchi sauce (liquid) mixture.
  15. Cook for another 2 to 3 minutes.
  16. Add salt based on your needs.
  17. Add ½ chopped scallions and ½ chopped nori strips.
  18. Stir them well turn off the heat.
  19. Serve

Baked Red Snapper with Asparagus  and  White Wine  in Parchment Paper

Ingredients 

  • 2 skinless red snapper fillets(about 150 grams each)
  • 2 inches ginger julienne
  • 1 garlic clove
  • 1 lime thinly sliced
  • 200 grams asparagus ( snap the woody part )
  • 1 tsp minced fresh thyme or dried thyme
  • 3 tbsp white wine/ fish stocks
  • salt
  • pepper
  • 1 tsp olive oil (optional)
  • 2 (16-inch) parchment paper

Instructions:

It’s been a hectic week but being a foodie, I just can’t resist and decided to go for an easy but great healthy meal.   I was lucky to get this fresh red snapper in the supermarket and I am on for the In Parchment fish today. I love food with excellent aroma and this cooking method exactly provides that. This is well known as En papillote in French and Al Cartoccio in Italian. There are so many methods of cooking this recipe but I opted for the oil free.  The parcel is typically made from folded parchment paper. The parchment paper holds the moisture to steam the food and also holds the aroma really well and brings that dining excitement when served.

Cut the parchment paper into heart shaped.

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You can cut the ginger in fine julienne as the initial step.

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Take the lime and slice them just fine.

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You can thinly slice garlic now.

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Trim the wood part from the asparagus and put the asparagus in the centre of the heart shaped parchment paper.

Season with salt and pepper and put some garlic and thyme.

Check if you can fold the paper in the right way before you put the fish and stock/wine

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Season your fish well with salt , pepper, and thyme.

You can lay the fish on the top of the asparagus.

Now put some julienne ginger on the top.

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Now put the sliced limes on top.
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You can fold the parchment paper edges together. But before you complete folding the paper, put wine/stock and shield it properly so that steam gets trapped inside it.

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Now place them on a baking tray. Place the tray in the hot oven for 15 minutes @ 200 C.

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You can now check if the paper puffs up or not. If the paper puffs up, it’s a good indication that the fish is done well. Open the parchment paper slightly and inspect if the fish and the asparagus are cooked.You should continue to cook for few more minutes if they are not yet cooked. Remember, overcooking is a big NO here.

Eventually, you should be happy to see that your fish is firm and asparagus is tender. It’s a good sign that your meal is going great.
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You can now place it on the serving plate. Open the parchment paper on serving, This will kick out the awesome aroma cloud and give you a fine dining experience.

I love to have it with some white rice:) and it goes just fine. I just can’t complain about this one and I hope you will surely love it too.
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5.0 from 2 reviews
Baked Red Snapper with Asparagus  and  White Wine  in Parchment Paper
Author: 
Recipe type: Meal
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 skinless red snapper fillets(about 150 grams each)
  • 2 inches ginger julienne
  • 1 garlic clove
  • 1 lime thinly sliced
  • 200 grams asparagus ( snap the woody part )
  • 1 tsp minced fresh thyme or dried thyme
  • 3 tbsp white wine/ fish stocks
  • salt
  • pepper
  • 1 tsp olive oil (optional)
  • 2 (16-inch) parchment paper
Instructions
  1. Cut the parchment paper into heart shaped
  2. You can cut the ginger into fine julienne as the initial step.
  3. Take the lime and slice them just fine.
  4. You can thinly slice garlic now.
  5. Trim the wood part from the asparagus and put the asparagus in the center of the heart-shaped parchment paper.
  6. Season with salt and pepper and put some garlic and thyme
  7. Check if you can fold the paper in the right way before you put the fish and stock/wine
  8. Season your fish well with salt , pepper, and thyme.
  9. You can lay the fish on the top of the asparagus.
  10. Now put some julienne ginger on the top.
  11. Now put the sliced limes on top.
  12. You can fold the parchment paper edges together.
  13. But before you complete folding the paper, put wine/stock and shield it properly so that steam gets trapped inside it.
  14. Now place them in a baking tray. Place the tray it in the hot oven for 15 minutes @ 200 C.
  15. You can now check if the paper puffs up or not.
  16. If the paper puffs up, it's a good indication that the fish is done well.
  17. Slowly open and inspect  the fish and the asparagus.
  18. You can now place it on the serving plate.
  19. Open the parchment paper on serving

Manipuri Pakora Thongba (Gram Flour curry)

Ingredients

  •  250 grams Gram flour
  • 200 grams Chinese chives
  • 1 tbsp Pounded ginger
  • 1 tsp Fenugreek
  • 1+1 tsp Cumin
  • 1+ 1/2 tsp Coriander powder
  • 1+ 1/2 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1+1 tsp Chili powder (As per your spice level)
  • 2 Indian bay leaves
  • 1/2 tsp Asafoetida
  • Salt
  • Pepper
  • 3 tbsp + 1/2 cup for shallow fry – Oil
  • 150 + 50 grams soak dry white peas(This is optional but strongly recommended. I soak the peas overnight)
  • 1/3 cup water + More for curry

Instructions:

This one is really close to my heart and brings nostalgic memories of my childhood.  Being a popular dish in the Manipuri society, you can find them in most of the cultural or ceremonial feast in the state of Manipur. Most importantly, the locals love it as an evening snack or literally just anytime.

In a medium-size bowl, Take the gram flour, turmeric, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp cumin and a little salt.

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Finely chop Chinese chives and add 50 grams (approx) to the gram flour bowl. Keep aside the remaining chives for later use.

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You need to pay some attention while adding water to the flour mix. This should neither be thick nor thin. Make a smooth paste as shown below.

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In a frying pan, Heat up the oil, hot enough for shallow fry and keep it to medium flame. Drop the pakora paste in a rounded shape into the pan as shown below.

I recommend to avoid deep fry and keep them half immersed. This helps me give them the traditional pakora shape which is unique in itself. You can say it’s a trademark of our Manipuri gram flour pakora.

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Splash some gram flour water on the frying pan.Please be careful while doing this as oil will splatter and can sometimes be really hazardous.

This process will help create holes on the pakoras and hence resulting in creating more spongy and soft pakoras.

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Fry them till dark brown. Remove them and keep aside. In the remaining hot oil fry, 50 grams soak white peas in medium heat till crispy and keep aside for garnish.

I like the dark brown because when you put them in the curry, the color become lighter and eventually results in perfect looking Manipuri pakoras.

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Next step is to take a  pan  (karahi/Kadai/khang)

Put 3 tbsp oil on medium-high heat and add bay leaves Asafoetida, remaining cumin and Fenugreek.

Fry them for 30 seconds and add Chinese chives. Continue to fry them until crispy.

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For the curry, You will need to make a stock from soak dry white peas(pulse).  Take 150 grams peas (sometimes I add tomatoes in this process )and 1 liter (approx) of water in a container.  Cook till they become very soft.

Turn off the heat. Smash them a little bit with a spatula and strain it with the help of a strainer.  You will have to take only the peas stock which will be the base of the curry.

Put the peas stock in the pan and add more water. I add around 2 liters to the peas stock. I prefer to have more liquid in this curry.

You can now add remaining chili powder, coriander powder, cumin powder, some black pepper, and salt. Bring them to boil.

Once it’s boiled, add the pakoras and slow down the heat and let it simmer for 15 to 20 minutes OR till the pakora become soft.

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Garnish well with the Chinese chives. Serve it hot and I am sure you will love it. This goes great with plain white rice too.

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5.0 from 2 reviews
Manipuri Pakora Thongba (Gram Flour curry)
Author: 
Recipe type: Meal
Cuisine: Manipuri
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 200 grams Gram flour
  • 200 grams Chinese chives
  • 1 tbsp Pounded ginger
  • 1 tsp Fenugreek
  • 1+1 tsp Cumin
  • 1+ ½ tsp Coriander powder
  • 1+ ½ tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1+1 tsp Chili powder (As per your spice level)
  • 2 Indian bay leaves
  • ½ tsp Asafoetida
  • Salt
  • Pepper
  • 3 tbsp + ½ cup for shallow fry - Oil
  • 150 + 50 grams soak dry white peas(This is optional but strongly recommended. I soak peas overnight)
  • ⅓ cup water + More for curry
Instructions
  1. In a medium-size bowl, Take the gram flour, turmeric, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp cumin and a little salt.
  2. Finely chop Chinese chives and add 50 grams (approx) to the gram flour bowl.
  3. Keep aside the remaining chives for later use.
  4. Make a smooth paste.
  5. In a frying pan, Heat up the oil, hot enough for shallow fry and keep it to medium flame.
  6. Drop the pakora paste in a rounded shape into the pan.
  7. Splash some gram flour water on the frying pan.
  8. Fry them till dark brown.
  9. Remove them and keep aside.
  10. Next step is to take a pan
  11. Put 3 tbsp oil on medium-high heat and add bay leaves Asafoetida , remaining cumin and
  12. Fenugreek
  13. Fry them for 30 seconds and add Chinese chives.
  14. Continue to fry them until crispy.
  15. For the curry, You will need to make a stock from soak dry white peas(dal).
  16. Take 150 grams peas and 1 liter (approx) of water in a container.
  17. Cook till they become very soft.
  18. Turn off the heat.
  19. Smash them a little bit with a spatula and strain it.
  20. Put the peas stock in the pan and add more water.
  21. Add remaining chili power, coriander power, cumin power, some black pepper, and salt.
  22. Bring them to boil.
  23. Once it's boiled, add the pokoras and slow down the heat and let it simmer for 15 to 20 minutes OR till the pokora become soft.
  24. Garnish well with the Chinese chives. Serve it hot and i am sure you will love it .

Whole steamed fish with ginger soy sauce and rice wine vinegar

steam food snapper fish

Ingredients

  • 700-800 gms whole fish (Snapper/Sea Bass/Trout)
  • 2 + 2 inches long ginger
  • 4 stem scallions/spring onion
  • 1 bird’s eye chili (more if you want)
  • 2 garlic cloves
  • 1 lime
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 + 2 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper

Instructions: 

It’s weekend again and my daughter is already waiting for her favorite steamed fish. I always hold this until i get to see a super fresh one which literally means “just out of the sea” from the local fish shop. So, I am lucky to get  this one right on time. This fish is a snapper, but you can also use other white firm fish like sea-bass, red snapper or trout.

You can use the whole fish without cutting the fins or scoring it. I prefer to have it without fins but score it to stuff more spices and seasonings. Make sure you clean your fish thoroughly inside and out, pat dry them with paper towel.

Cut the first 2 inches ginger and garlic into thin slices as shown below.

Slice the lemon as thin as possible as shown below.

Julienne the scallions and remaining 2 inches ginger now , i prefer to keep them around 2 inches long. Cut the chilies as well in the same manner.

Mix the soy sauce, vinegar, 1 tbsp of sesame oil and sugar. Please mix them well.

Season your fish with salt and pepper. Start stuffing your sliced ginger and lime into the scores as shown below. Stuff the remaining ginger/garlic and lime into the cavity.

You should make your steamer ready before or during all these process. I recommend any kind of steamer which can fit your whole fish. And if you do not have one which fits the whole fish, you can always go for the fish fillet with the skin on.

I use my bamboo steamer while placing a large plate inside the steamer to hold the fish. To create a great aroma and flavor, I  put some sliced lemon and ginger on the plate before putting the fish, although this is optional.  Pour the sauce on top of the fish evenly. Steam the fish for 10-12 minutes according to the size of your fish, Mine weighs around 750 grams 🙂   Remove the fish from the steamer and garnish with the julienne scallions, ginger and red chilies.

Now comes my hubby’s best part :), TEMPERING .. He always gets excited on the sizzling sound.  Alright , put remaining 2 tbsp of sesame oil in a pan and heat up till it becomes real hot and smokes.  Pour the hot oil all over the fish and you are all set to go.

Way to go now, yayyy  !!! Serve while it’s hot with white rice. Enjoy your steamed fish and i hope you like it.

 

Whole Steamed Fish with Ginger Soya Sauce and Rice Wine Vinegar
Author: 
Recipe type: Meal
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 700-800 gms whole fish (Snapper/Sea Bass/Trout)
  • 2 + 2 inches long ginger
  • 4 stem scallions/spring onion
  • 1 red chili
  • 2 garlic cloves
  • 1 lime
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 + 2 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper
Instructions
  1. Make sure you clean your fish thoroughly inside and out, pat dry them with paper towel.
  2. Cut the first 2 inches ginger and garlic into thin slices.
  3. Slice the lemon as thin as possible.
  4. Julienne the scallions and remaining 2 inches ginger now
  5. Cut the chilies as well in the same manner.
  6. Mix the soy sauce, vinegar, 1 tbsp of sesame oil and sugar.
  7. Please mix them well.
  8. Season your fish with salt and pepper.
  9. Start stuffing your sliced ginger and lime into the scores.
  10. Stuff the remaining ginger/garlic and lime into the cavity.
  11. Pour the sauce on top of the fish evenly.
  12. Steam the fish for 10-12 minutes according to the size of your fish,
  13. Remove the fish from the steamer and garnish with the julienne scallions, ginger and red chilies.
  14. Put remaining 2 tbsp of sesame oil in a pan
  15. Heat up till it becomes real hot and smokes.
  16. Pour the hot oil all over the fish and you are all set to go.
  17. Serve while it's hot with white rice.
  18. Enjoy your steamed fish and i hope you like it.

Stir Fried Calamari

Ingredients

  • 200 gms Calamari
  • 1 1/2 tablespoon chopped garlic
  • 1 1/2 tablespoon chopped ginger
  • 1 tablespoon chopped  red chili
  • 2 tablespoon chopped scallions (spring onion)
  • 1 teaspoon ground black pepper
  • 3 tablespoon oyster sauce
  • 2 tablespoon cooking oil
  • salt

Instructions: 

I am heading to a beautiful weekend with friend and family. I saw these beautiful and fresh Calamari on the sea food shelves in a nearby mall and i am ready to do this today. I love Calamari and the taste it gives when done the right way.

So let’s begin by taking the ginger garlic and chillies, You can chop them and mix them well as shown in the pictures below.Also shown right below is the picture of ground pepper all ready to hit the Wok which i make them ready before i start cooking.


  

Add scallions along with the the mixed chopped ginger garlic and chillies. Mix them extremely well again.

Clean the Calamari and cut them to your desired shape, I find it easy do it in a triangular shape as shown below.Do let me know if you find a better and more attractive way of doing this , i will be glad to learn it.

Now, put the Wok on the high flames,  Pour oil and make it real hot.  Put ground pepper in the hot oil follow with ginger garlic mixture.

Saute them for 2 minutes, Put Calamari and add oyster sauce, salt according to your taste.

Cook it for 5 to 7 minutes on hot flames and saute them well.

Time to serve !!

All set to serve now !!


 

5.0 from 1 reviews
Stir Fried Calamari
Author: 
Recipe type: Meal
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 200 gms Calamari
  • 1½ tablespoon chopped garlic
  • 1½ tablespoon chopped ginger
  • 1 tablespoon chopped  red chili
  • 2 tablespoon chopped scallions (spring onion)
  • 1 teaspoon ground black pepper
  • 3 tablespoon oyster sauce
  • 2 tablespoon cooking oil
  • salt
Instructions
  1. Take the ginger garlic and chillies and chop them and mix them well.
  2. Add scallions along with the the mixed chopped ginger garlic and chillies.
  3. Mix them extremely well again.
  4. Clean the Calamari and cut them to your desired shape
  5. Now, put the Wok on the high flames
  6. Pour oil and make it real hot.
  7. Put ground pepper in the hot oil follow with ginger garlic mixture.
  8. Saute them for 2 minutes,
  9. Put Calamari and add oyster sauce, salt according to your taste.
  10. Cook it for 5 to 7 minutes on hot flames and saute them well.
  11. Time to serve !!