Dinner in an Indian restaurant in Siem Reap…
Us: No nuts please. We are allergic to nuts.
Waitress: Coconut ok?
Us: !!
Napa cabbage kimchi
(Adapted from Roy Choi’s Masterclass)
Napa cabbage:
1 napa cabbage (quartered)
2 liter of water + 2 tbs kosher salt
A bunch of scallions (trimmed and cut into 2″ length)
Kimchi paste:
1 garlic head (peeled)
1 piece of 6″ ginger (peeled and roughly chopped)
2 tbs kosher salt
2 tbs sugar
1 cup Korean chili powder
1 onion (peeled and roughly chopped)
4 tbs fish sauce
1 tbs soy sauce
2 tbs rice vinegar
2 tbs oyster sauce
1/2 cup water
To prepare napa cabbage:
- In a large bow, soak napa cabbage with 2 liter of water + 2 tbs kosher salt over night.
- Rinse, dry, and set aside with scallions.
To prepare the kimchi paste:
- In a blender or food processor, blend all ingredients together.
- Add water if needed.
To make kimchi:
- Rub thoroughly the kimchi paste onto the cabbage.
- Mix the kimchi napa cabbage with scallions.
- Arrange the vegetables in a jar.
- Cover and refrigerate.
- Kimchi cabbage is ready in a week.
Nga's cuisine 