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Ever since the circuit breaker measures were put in place, my family and I have pretty much been cooking and eating at home every single day.

3 meals a day, 3 X 7 days = 21 meals a week.
Whipping up meals continuously got us bored with eating the same style of food every day. 

So the key is to have variety and the easiest way is to try different cuisines from various countries. Since it is the weekend and I had the time, I decided to make my own Kimchi from scratch and so we can have some KOREAN food haha




" Kimchi is a trademark of Korean food. It is basically salted and fermented vegetables made by the process lacto-fermentation (i.e. lactic acid fermentation). This fermentation method made use of beneficial bacteria (Lactobacillus) to preserve the vegetables. In other words, Kimchi is living! It is full of healthy bacteria and aids in digestion. 
The process of lacto-fermentation works because of the fact that harmful bacteria are not able to tolerate and survive in high salt, while healthy bacteria like Lactobacillus can. "



In the first stage, the vegetables are soaked in a brine that is so salty that harmful bacteria will be killed but Lactobacillus will survive and begin stage two.
In the second stage, the Lactobacillus converts sugars in the food into lactic acid, thereby creating an acidic environment that preserves the vegetables safely.

There are probably hundreds and thousands of Kimchi recipe out there and you could be confused on which should you follow. Good news is that there are no hard and fast rules on how it should be made. This means that you can totally come out with your very own version of Kimchi tailored to your tasting. 




kimchi recipe homemade singapore jjoyis

Kimchi recipe (김치)

What: Korean Kimchi
Suitable for: Anyone who loves Korean food!
Yield: 2 glass jars (900mL each)



Ingredients needed:

homemade kimchi ingredients

(1) 1 medium head napa cabbage
(2) 2 bunches Green onions/scallions/leek
(3) 1 large Daikon radish
(4) 1 large carrot
(5) 7 cloves garlic
(6)  4-6 inches ginger, peeled
(7) 1/2 cup Kosher salt

Spice paste:
(8) 2 tablespoon fish sauce/ vegan fish sauce or soy sauce
(9) 2 tablespoon miso paste
(10) 3 tablespoon water
(11) 1-5 tablespoon Korean Red Pepper Flakes (gochugaru)

*All ingredients are readily available in most leading supermarkets/online!*



Equipment needed:

1. Cutting board and knife
2. Gloves (optional)
3. 2 Large bowls/pots
4. Colander
5. Clean glass jar with lid




Video:

To be uploaded soon!



Directions:


Step 1: Wash and cut the cabbage.

cut cabbage

After rinsing the cabbage, cut into cubes of about 4-5 cm.




Step 2: Salt cabbage. 

Put the cut cabbage into a large bowl and add the Kosher salt.

soak in brine water

Massage the salt into the cabbage using your hands until it starts to soften and become springy like. Use less salt if you are using fine salt.

apply weight to submerge cabbage in brine water


Add water to cover the cabbage and put a cover with something heavy on top to keep the cabbage submerged. I used whatever I can find around in my house (a plate and bowl). Soak for 4-8 hours.




Step 3: Wash and cut all other vegetables. 


Prepare the vegetables while soaking the cabbage. Remove the skin of the carrots and the daikon radish. 

slice daikon radish


Cut into matchsticks size (about 6-8 cm long). I prefer my carrots to be thinner and shorter compared to the daikon radish as it tends to be harder.  

sliced carrots and daikon white radish


If you are using scallions, separate the white and green parts of the scallions. 

cut up leeks

Add the white part when making the spice paste. I used leek instead, taste good as well!





Step 4: Drain and rinse cabbage. 

soaked lettuce, drain, strainer, colander

After soaking, pour away the brine water and rinse the cabbage under tap water for a few times. Squeeze out any remaining water in the cabbage gently. Transfer the cabbage to a colander/strainer to drain away excess liquid.




Step 5: Make spice paste. 

blend kimchi spicies together food processor



Add the garlic, ginger, miso paste, fish sauce, water, gochugaru and white parts of scallions (if you have) into a food processor or ground them using the traditional mortar and pestle.


pound spices into paste with mortar


I transfer the contents from the food processor and grind it further down with mortar because I find that the paste is not smooth enough. 



*Note: You can choose to omit fish sauce or replace it with vegan fish sauce/soy sauce if you want to make vegan kimchi. I find adding fish sauce gives another dimension to the taste.

*Note: I used about 3.5 tablespoons this round but I like it to be spicier. Use 1 tablespoon for mild spicy and 5 tablespoons for spicy.

*Note: Amount of garlic and ginger to add is just a guide. Don't add as too much as they make the kimchi bitter and can even affect the fermentation process. 



Step 6: Mix spice paste and vegetables. 

put all vegetables into a big pan


Put all vegetables and the drained cabbage into a large bowl.

assemble all the vegetables

Add the spice paste and gently combine everything thoroughly using your hands. Highly recommended to use gloves as it can get (very) messy and to protect your hands from stains.




Step 7: Put kimchi into a jar. 

homemade kimchi recipe

Pack the kimchi into your jar and press it down to allow the brine (the liquid) to cover the vegetables. It is important to ensure that the kimchi is still submerged. Don't fill the whole jar to the brim - leave about 1-inch space at the top. Cover with the lid but don't screw tight (because fermentation process releases gas and it will cause a build-up in pressure in a tightly sealed container). Place jar on a countertop or anywhere away from the direct sunlight. 

Put them in a bowl/plate to collect any overflow.

*Note: I used a glass jar to keep my kimchi because glass doesn't retain odour or get stained, especially over time. You can also use ceramic jars if you have.



Step 8: Ferment for 1-3 days. Refrigerate.

Using a clean, dry spoon to press down the kimchi once a day to release the gas bubbles and to keep the vegetables submerged in the liquid. Do a taste test. Once it is to your liking, you can move it into the refrigerator. The kimchi will continue to ferment inside the fridge and it will develop more flavour and depth as time passes!



Step 9: Enjoy. 

You can eat the kimchi after a day but the longer it gets, the better it is! Now, you can use your homemade kimchi and turn it into many other delicious dishes like kimchi pancake, kimchi fried rice and kimchi soup!



You don't need fancy equipment to make your own kimchi. The toughest part is probably the hours needed to wait for the cabbage to soften. However, it is circuit breaker now and most of us are working at home. Shouldn't be a big problem. Comment/message/email me your thoughts and final product when you tried making your own kimchi!


For now, annyeong!   


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Thank you!
Hi there, it's Jovee checking in.

How are you coping with the circuit breaker implementations rolled out last week?

I have been mad busy at work - all the preparation and shift of work online, the do's and don'ts of this circuit breaker and also adjustment to stay home all day every day. So sorry for the late/lack of updates and new posts recently as Joy and I were both very caught up with essentially everything.

I am so used to spending life outside of home, I believe it is the same for all my family members as well. Now that we have to stay at home the whole day, it is really a big change. 

The first few days were especially difficult. I caught myself checking the fridge often and walking around the house aimlessly every now and then, I was bored. It is extremely easy for this stay-home-month to become very unproductive. I had come out with a list of to-dos to effectively use the time I have to learn/upgrade myself as well as to start on the things I've always been wanting to try. Might share more about how I go about my days.

Have been seeing this trend of making Dalgona coffee lately. Dalgona coffee originated from Korea and it is a milk-based drink served with a soft and foamy whipped coffee sitting on top. I wasn't interested in trying it out initially but many people have been giving good reviews on how tasty it is. It is also relatively easy to make. 

 And so here I am...



Make it yourself!


Dalgona coffee recipe(Whipped coffee)

What: Whipped coffee + milk (both cold/hot)
Suitable for: Anyone! Especially if you are a coffee/latte lover.
Prep time: 5 minutes
Servings: 1


Ingredients needed:

1. Instant coffee powder 
2. Milk 
3. Sugar
*All ingredients are readily available in most leading supermarkets/online*



Equipment needed:

1. Whisk/Hand mixer




Here's how we made it:






Directions:

Step 1: Add 2 tablespoons of sugar.

*Don't try to act healthy and cut the sugar. It will fail. I repeat: it will fail without sufficient sugar



Step 2: Add 2 tablespoons of coffee powder. 

I used this instant coffee powder (without creamer or sugar) that I got from Vietnam. Non-coffee drinkers can also substitute with milo/matcha/cocoa powder.



Step 3: Add 2 tablespoons of hot water.


*Note: The ratio of sugar: coffee: hot water should be 1:1:1. 



Step 4: Mix 

Using a hand mixer, start whisking all the ingredients together. Continue mixing until the mixture turned to foamy and fluffy. The whole process took me about 5 minutes. Do it in a cup instead of mixing bowl, it is easier this way.


If you don't have a mixer, not to worry. Use a whisk and find a cup of similar size to your whisk, rub the whisk in between your palms. It takes about 5 minutes using this method as well. Try it!

dalgona coffee alternate whisk method tiktok

This TikTok video from @melliemelanie shows you how to do this!


Step 5: Spoon your whipped coffee on top of your milk

Your whipped coffee should float on top of your milk. You can use cold milk or even warm milk if you like it hot. Amount of milk is up to your preference.


Step 6: Stir and serve!

Trust me, you would like it better after stirring the foam with the milk.


There you go, now you can easily upgrade your daily instant coffee drink. Quick, easy, and only a few ingredients that are cheap and readily available at home/mart.



So... is this worth the hype?

It... tastes like a latte with a sweet-bitter aftertaste. The beaten coffee is both creamy and smooth. 


Would I make this again?

Probably... no... But a dozen others voted otherwise. 
Someone suggested trying this with Nescafe Gold Crema instead of your usual instant coffee powder. 

Try it and let me know your thoughts!





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Thank you!
With the implementation of new measures in Singapore, bars/pubs/entertainment venues are now closed. JJOYIS also advocates staying at home as much as possible but.. how to lim jiu every TGIF?


Make it yourself! 


Introducing to you homemade watermelon soju, a healthier yet tasty alcoholic beverage. (PSSS very easy too!)




homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju

Homemade Watermelon Soju (Subak-soju)

What: Blended watermelon + Soju 
Suitable for: Anyone of legal age! 
Prep time: 20 minutes


Soju is a popular drink in Korea. To me, unflavoured Soju tastes just like vodka. Thus, feel free to swap Soju in this recipe with Vodka if you can't find Soju anywhere



homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, what you need, ingredients, equipment needed

Ingredients needed:

1. A whole watermelon 
2. Korean soju (unflavoured)
*Both ingredients are readily available in most leading supermarkets/online*


Equipment needed:

1. Strainer
2. Blender



Directions

Step 1:  Cut the watermelon into half


cutting watermelon, homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl


I have a huge watermelon so I chose to cut it into half. If you have a smaller one, you can simply cut the top of the watermelon off so you will get a bigger watermelon bowl.



half watermelon, homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl


If your watermelon can't stand on its own, slice a small piece of melon skin off the bottom. Be careful not to cut too deep! You don't want to have a leaking watermelon bowl.




Step 2: Scoop out all the watermelon flesh and put it into the blender


Before this step, I made balls of watermelon flesh with a round spoon. 

homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, watermelon flesh, scoop


I like the burst of sweetness from the watermelon whenever I am drinking Watermelon Soju. Will add it in during the final step. 


homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, watermelon flesh, scoop, blender



The rest/uglier watermelon balls go into the blender



homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, watermelon flesh, scoop, blender


Chill the watermelon bowl and the watermelon balls while you move on to the next step. 




Step 3: Blend the watermelon


homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, watermelon flesh, scoop, blender


I turned on the blender for about 30s. Stop the blender when you have a smooth texture. The timing can vary but it shouldn't take too long. 




Step 4: Strain the watermelon blend

homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, watermelon flesh, scoop, blender, strainer, strain, pulp, foam



Set your strainer over a large bowl/pot.
Pour the mixture into a fine-mesh strainer to strain out all the 'foam'/residue.



homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, watermelon flesh, scoop, blender, strainer, strain, pulp, foam

Use a spoon to speed up the process.
You can choose to discard the pulp or you can actually keep the pulp. It is edible and tastes really good after chilling!



Remove the foam in your bowl/pot that's floating on the watermelon juice to give it a nicer colour.




Step 5: Pour the Soju in

homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju

Pour the soju in and mix generally. The ratio of soju to blended watermelon should be always 1:1.

I used the unflavoured soju because come on, the flavoured ones are AMAZING drinking it without any other mixtures. Any brand of original Soju is fine. 

If you can't find any Soju around, you can always substitute it with Vodka (unflavoured).




Step 5: Serve Watermelon Soju in a watermelon bowl

homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl

Now it's time to pour the watermelon soju back into your watermelon bowl. There's really no reason for it to be served like that except it looks really nice. 



homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, ice, cold

Add some ice cubes and stir in the watermelon balls you have dug just now. 




Step 5: Enjoy!

homemade, watermelon soju, unflavoured soju, watermelon vodka, easy recipe, subak soju, subak-soju, watermelon bowl, chilled, cold, ice

Now it's time to drink it!

Cold, sweet and refreshing with a tint of alcohol/soju taste to it. A great drink to enjoy especially during Summer!
Go easy though, it tastes so 'harmless' but you can get drunk on this easily.


The ratio of 1 part watermelon juice to 1 part soju is just an estimation. You can vary according to how you like it to taste.

Easy? 
Let me know how it went for you!


Cheers~






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