MCF Home Chefs

[Mazdaowner]

Anybody know how to make kimchi? I am sick of buying from shops

 

Goggle online.

[Iwant]

Goggle online.

 

tried..came up a lot but dunno which one is good...

so thought of asking here if they have their own recipes...

 

no problem la..trial and error..at the most feed the entire family with cmi kimchi...

[Mazdaowner]

tried..came up a lot but dunno which one is good...

so thought of asking here if they have their own recipes...

 

no problem la..trial and error..at the most feed the entire family with cmi kimchi...

 

kekekek....Kimchi not my specialty. Achar is.

[Iwant]

kekekek....Kimchi not my specialty. Achar is.

 

I always cook Kimchi Jiggae and Army Stew so need a lot of kimchi la...but the Korean store keep changing their kimchi source..very pek chek..

 

Achar is good too....hungry liao...

[Mazdaowner]

I always cook Kimchi Jiggae and Army Stew so need a lot of kimchi la...but the Korean store keep changing their kimchi source..very pek chek..

 

Achar is good too....hungry liao...

 

Hmm..you tried Novena Sq? I saw one Korean SuperMart there, and at the side a selling Kimchi as well, 2nd Level.

[Iwant]

Hmm..you tried Novena Sq? I saw one Korean SuperMart there, and at the side a selling Kimchi as well, 2nd Level.

 

Nope..I always go to the Korean Mart at Tampines 1 or Parkway Parade....

 

Will visit there, but I will try to make my own Kimchi also...trial and error...to my taste...slurp....

[Techaview]

This kind of timing is okay already, well at least for me... to achieve that kind of cripsy skin..

 

My longest baking time is 6 hours! for a lamb shoulder during 2010 xmas period..

 

By doing it slowly i achieve the melting and damn slow meat texture.... Try it it is tasty

[TameDriver]

Could share what seasoning or herbs u used for the oxtail stew?

This dish is ideal for the present cool weather. Thks.

[TameDriver]

Just dust the ox tail in seasoned flour then fry to brown the outside, then four or five hours in slow cooker before adding veges.

Akchewlee I think the addition of a bay leaf or two is the classic.

We like to add a glass of red wine during the cooking and then sprinkle the stew with flat leaf parsley when served.

Mashed potato to go with it rather than rice but that's up to you.

Yummm.......couldn't wait to go buy the oxtails. Rainin again, really need a hearty dish at the moment!

 

Actually it is almost same as the beef stew I usually throw together, but used one whole bottle of red wine, a punnet

of fresh button mushrooms, carrots, tomatoes & onions. Goes well with crusty bread, pasta or Calrose rice.

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