Onion Jam

Hi there!

Thank goodness a blog is not a living thing because I’d be sued for neglecting it for months and I’m pretty much glad that I don’t make money from blogging because I suck at concentrating on writing. Who could resist not clicking on stupid 9gag vids and cute animal vids? I started with plenty of ideas in my head but 2 hours later I’d be reading about how to grow onions. Speaking about onions, I have accepted the fact that I also suck in gardening so I may as well buy  all the onions I need. My thumbs just aren't that green.

Onion is one of my favorite pantry staples. It makes simple food tastes like 5 star cuisine and I do not like skimping on onions. I put it in the salad, I make it into pie, I use double amount of it in stir fries, basically I love onion for its taste and its health benefits. Though I do not go as far as worship it like the ancient Egyptians. Do you know that they believed that its spherical shape and concentric rings symbolized eternal life? Onions were even used in Egyptian burials, the archaeologists found traces of onions in the eye sockets of Ramesses IV. Cool and creepy, isn't it? They took the eyes out, put them in a clay jar then shoved an onion in each eye socket.

Anyhow, let’s stop there before you get grossed out by what I find amusing. Let me share you an amazing onion recipe that will turn your world upside down. Onion jam. I found the recipe at Allrecipes.com and this is perfect without any tweaking. I totally find it ahmazing that with just FOUR simple ingredients, you can turn a humble allium into a sassy, classy, sexy dish. The only thing I do differently is leaving the onion in the pot after I finish cooking it so it will mellow further and caramelize beyond perfection.

Here’s what you need:

1/4 cup vegetable oil

1/2 cup white sugar

4 cups onion, coarsely chopped

1/4 teaspoon salt

1/2 cup red wine vinegar 

ground black pepper to taste

Directions

Heat vegetable oil in a heavy pot, use stainless or glass, over medium heat. Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color. This mixture will be EXTREMELY HOT. So excuse my camera angle, I'm trying to deal with it fast and careful to avoid burning it, and protect myself from nasty hot sugar-oil splatter, and so should you.

Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes. Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let it cool in the pot with half the lid on.

How easy is that? Here is the result, EPIC!

It's tangy, it's sweet, it is just super umami. 

You can use it as a condiment when you serve steak or curry. It is a simpler substitute for chutney and you do not have to go through all the trouble of making chutney. But here is how we serve it at home. On bread, with a good spread of  cream cheese. 

It just can't get any better than this. The tanginess compliments the creaminess of the cheese. It is like a match made in heaven. It is just how things are meant to be. 

For more lovely onion ideas, you can try:

French Onion Muffin

Individual Potato Onion Tartes Tatin

Happy cooking,

Amy

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Szechuan Chili Oil

If there is one condiment I would never share with anyone, it is chili oil.

Perhaps it is the reason why we love to go to Duck King so much, simply because the chili oil is great, if not wonderful. The best one I've had so far was at a small restaurant I used to go to when I was still doing office work. Heck it was a long time ago I already forget the name of the place and sadly it was replaced by Starbucks. Anyhow, I would refuse to go to a Chinese restaurant with average chili oil even when the dish is so stellar compared to Duck King. Chili oil makes a simple dish heavenly, I think.

I actually never bother to make my own chili oil because Duck King is only 10 minutes away from home. Not until yesterday.

My friend sent me a bunch of Szechuan peppercorn. It is quite hard to find it where I live. I have never cooked with it before, but I love the dishes that incorporate those particular peppercorns in. Having so much in my disposal, I immediately think of Mapo Tofu, Bon Bon Chicken, vegetable stir-fries, and many other Szechuan inspired dishes. But no, they have to wait far in line because Baby I am gonna make you sweat! With chili oil.

Adapted from bonappetit.com
Ingredients
Infused Oil:
1 litre vegetable oil
2-3 cinnamon sticks
1 whole garlic
3 inch ginger, the fatter the better
3 tbs coriander seeds
6 star anise
2 tbs green cardamom

Ground Chili:
225 gr dried chili
1/4-1/2 cup Szechuan peppercorns
---
3 tsp salt
3 tbs soy sauce

Directions:

-Bruise all the spices for the infused oil

-In a heavy bottomed pot, pour the oil, put the bruised ingredients in, then simmer on low heat for at least two hours.

**You want the garlic and the ginger just to fizz, not burn, not even brown.

Meanwhile...

-Place the dried chili on a pan and bake it in the oven for around 10 minutes on 150C. 

**This step is actually optional but definitely sane. If you buy your dried chili in a traditional market, chances are they do not keep it in tight container. So you wanna get rid of any ants or whatever living being lives there. It adds extra smokiness as well.

-Grind the chili and peppercorns. You don't want it to be too coarse or too fine it turns into powder.

-Place your ground chili in a big bowl, use either glass or stainless bowl, Mix the salt and soy sauce in.

After two hours.....

-Prepare a sieve

-Crank the heat up and let the ginger and the garlic furiously fizz.

-Pour the infused oil through the sieve. Be careful, it sizzles. 

Stir and let cool..

I am out of words.

It looks.. Demonic.. and judging from the time it took me to infuse the oil with that amount of spices, I'm not surprised that it is tantalizingly addictive. It is chili oil not like the one I've ever had. It has depth and character. It can even turn a humble instant noodle to a five star noodle dish. Toss it on your dumplings, on dim sum, on meat, on veggies, oh the endless possibilities!

If you're feeling crafty for the next holiday season, buy small mason jars and fill them with your own homemade Szechuan Chili Oil. Lovely gifts they would make. 

Okay, off I go now tossing some oil on poached eggs.

Have fun making it,

Amy

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Heavenly Panzanella

Every home bread baker will always have days when they bake more than they could eat.

Well, freezing is an option.

But what if you’re not in the mood to freeze your baked goods? Surely you’d feel guilty for throwing those wonderfully made bread. You can dice them, season them, and turn them into beautiful croutons for your soups and salads. You can also grate them, dry them, season them,  and make homemade bread crumbs that you can use to coat your choice of protein, or sprinkle on top of a bed of creamy mac’n’cheese. So many options, so many delicious ideas to turn days old bread into something special. But here’s my favorite, Panzanella.

"Panzanella...Summer salad of central Italy consisting of tomatoes, cucumber, onion, basil, vinegar, and olive oil. Also pan molle (soft bread) and panbagnato (soaked bread). From the Latin panis (bread)."

---Dictionary of Italian Food and Drink, John Mariani [Broadway Books:New York] 1997 (p. 178)

The first time I tried Panzanella, I was absolutely not impressed. The vinaigrette was too much it turned the bread into a mush and the tomatoes were not ripe enough. Under ripe tomatoes are best for making sambal, methinks. So I did not care about Panzanella for a long, long time. That is, until I start baking my own bread. With the abundance of bread I have at home, I have to have perfect Panzanella. Two key ingredients in making perfect Panzanella are very ripe tomatoes and bread with open crumbs that would gladly soak the lovely vinaigrette. 

There are many ways to make Panzanella. Some of the Florentine traditionalists actually just soak the bread in water and add some very ripe tomatoes, salt, and olive oil. They disapprove additional ingredients such as olives, mozzarella, white wine, capers, celery, red wine, red onion, cucumber, bell, anchovies, peppers, lemon juice, and garlic. But hey, with all due respect to the Fiorentino, I beg to differ. So let’s jump on my not mushy, simple, vegan, unbelievably delicious Panzanella band wagon!

Adapted from Ina Garten's Barefoot Contessa Parties!

Ingredients:

2 large, ripe tomatoes, cut into 1-inch cubes

1/4 red or white  onion, thinly sliced

A handful of basil leaves, coarsely chopped

3-5 black olives, drained and thinly sliced

1 tbs capers, drained and shred to pieces

French bread or boule, cut into 1-inch cubes (4-5 cups)

a pinch of salt

2-3 tbs vegetable oil, for pan frying

For the vinaigrette:

1 finely minced garlic

1 tsp Dijon mustard

3 tbs red wine vinegar

1/2 cup olive oil

salt and ground black pepper to taste

Directions:

For the vinaigrette, whisk all the ingredients together.

Important note: DO NOT put too much salt in your vinaigrette!

Once the vinaigrette is poured on the salad and mixed well with the other ingredients, you will have additional saltiness from the capers and the olives. 

For the bread, you can cut the crust if it is already too hard. Heat the oil in a large saute pan. Add the bread and a pinch of salt; cook over low to medium heat, tossing frequently until nicely browned. Add more oil as needed. You are doing this to prevent the bread from turning into an unappetizing mush.

In a large bowl, mix the tomatoes, onion, basil, olives, and capers. Add the bread cubes and toss with the vinaigrette. Allow the salad to sit for about half an hour for the flavors to marry.

Mamma Mia!

Stale bread+ripe tomatoes+vinaigrette= MANNA.

I use my sourdough bread here and if you happen to have sourdough bread at your disposal, all the better. It will take your Panzanella to the next level. If you want to add cucumber, fine. It will provide an extra crunch. Just make sure you take the seeds out first , otherwise it would make the bread too soggy and that's something you wanna avoid.

If you have never had Panzanella before, then I advise you to intentionally leave your bread to stale. Don't you dare touch it. Get some of the ripest tomatoes possible and by God! Make yourself some Panzanella and get lost in all its glory.

Bisous,

Amy

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Flaxmond Oreo Spread

No, you did not read it wrong.

There is an actual store bought Oreo here. I mean, I can go all the way to make my Oreo from scratch but that, my friend, is a task for another day. There is always another day to be crafty in the kitchen. Just not now when Jakarta’s heat is merciless and you just can’t help to wonder how it actually feels to rub those ice cubes on your chest like a cheesy early 90s ad only to realize you hate to wet your clothes.

I came across something called Oreo Butter a couple months ago. That is a pit, a bottomless pitch black pit, or a trench in the abyss if you would like me to exaggerate it, that you would like to jump into. It is basically a bread spread made by putting Oreo in a food processor and some oil to form a spreadable paste.

Have I tried it? Yes.

Is it good? Like hell.

Spread it on bread and you will instantly feel like a rebel without a cause.

The thing is, it is not something you wanna give your family. It is something you wanna keep for yourself when the going gets tough and you need a friend to be with you when you get the tough going. Is there any way to enjoy it without guilt? Of course. I found some people who are boosting their daily protein intake use peanuts in the making of the spread. Like this Oreo peanut Butter from Crazy for Crust. So I have this great idea of taking a step further and making a spread that is filled with powerhouse ingredients that still has Oreo in it.

~Toss a good amount of almonds and organic golden flax seeds!

Almonds are high in monounsaturated fats which can reduce the risk of heart disease. It is high in vitamin E, magnesium, potassium, and many other beneficial nutrients. Mixed with flax seeds which is crazily high in omega-3, you have a powerhouse combo!

Do not worry if you do not have flax seeds, you can use all almond in this recipe. Just make sure you use almonds with skins, not blanched. Because almond skins are a good source of pectin and dietary fiber that can serve as food for healthy gut bacteria in your tummy. Healthy digestive system equals healthy immune system.

Recipe:

1 cup toasted almonds

1/2 cup flax seeds

10 Oreo

3-5 tbs olive oil

Directions:

Blend it in your blender or food processor. That's it.

Now look at that glossy, spread. And it's black! Everything is sexier in black.

It would be kinder to your blender if you crush your oreo and grind your almond first if your blender is an old school blender like mine. But if you have a state of the art blender, work it!

Apart from using it as a spread for your bread, you can also use it as a dip for fresh fruits. I'm doing justice to healthy eating here. So if you have small kids, this spread can be a good idea to be served next to their fruit platter. 

Yeah, it is also a good idea to feed your kids fruit and leave the crackers all for the parents. God! This! With crackers and binge watching on your favorite tv show is heaven. Be forewarned though, you will find yourself licking the spoon and the blender blade and the blender glass after you make this.

Stay healthy,

Amy

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Dulce de Leche VS Confiture de Lait

Dulce de Leche.

Long before I know what it means, those words already looked sexy to me. Once I know what it means, candy made of milk (literally) or milk jam, and had my first spoonful of it, my mind wandered far back to my high school and college days. Why didn’t I make this when I was boyfriend-less? This stuff is legitimately Hell sent because it is too awfully good to be Heaven sent. Surely everything that is too damn good is either sinful, unhealthy, or fattening.

You don’t need to be an expert cook to make Dulce de Leche. You only need to slowly heat sweetened condensed milk until the moisture evaporates. The maillard reaction will then turn the color into brown. It is simple science. When you heat your food, the chemical reaction between amino acids and the sugar which is reduced by the high heat will brown the food and give it a new dimension of flavor. It also occurs on the surface of the bread, on the seared steak, and just about anything pan-fried. You just love that caramelization, don’t you?

There are many methods to make Dulce de Leche. You can read it here on WikiHow: Dulce de Leche. Here is mine cooked for 4 hours in the slow cooker with the setting on high.

Please don’t ask again how this tastes. It tastes like sin. 

Your wall of devotion will crumble and your faith will quiver with just a lick.

There is a problem though with this technique. In this era of research and technology, we now know that boiling can in hot water is not safe for so many health reasons like metal poisoning or the possibility of the BPA contained in the sealing agent of the can leaching into the food. But people throughout the world have been making Dulce de Leche this way for decades and they can swear to you that boiling the can in the water is THE best way to achieve the desirable result and they live to tell the tale. Such sweet, sweet, happy tale.

I’m a relapsing sweet addict.

I just gotta have it when I want it. But I graduated from just an addict to a fully functioning addict. Let me dance longer with my favorite substance by just cooking it in a more gallant way. That is by throwing away the can, put the sweetened condensed milk in a mason jar, and boil the jar just like boiling the can. It takes away the fear of getting poisoned by metal and BPA. If you think your jar can’t hold the long time cooking, well.. it can. Check this post on Natasha's Kitchen.

But if you are a purist that thinks sweetened condensed milk is an abomination or just a geek who loves trying out new recipes, then Confiture de Lait is just the right thing for you.

If Dulce de Leche originates from South America, Confiture de Lait is a specialty of Normandy, France. It is very much similar to a thick Dulce de Leche. As we know, some people like their Dulce de Leche thin, some like it very thick that it can actually be consumed like a soft milk candy. You can absolutely adjust the sweetness to your liking because Confiture de Lait is made by cooking the sugar with FRESH MILK.

Confiture de Lait

Recipe:

1 Liter fresh milk

150 gr sugar

150 gr brown sugar

A dash of vanilla

A pinch (or more) of salt

Directions:

Cook all the ingredients on low heat if you want less stirring but it will require more cooking time. I cook mine on medium low and stir every 10 minutes or so. It is done in less than two hour.

There is no right cooking time for making both Dulce de Leche or Confiture de Lait because the thickness preference is different for each person. I like mine not too thick because I want it spreadable on my bread and easy enough to stir in my coffee.

From 1 Liter of milk and the amount of sugar I use in my recipe I get around 325 ml of Confiture de Lait. You can always increase or decrease the amount of sugar to your liking. If you do not have brown sugar, just use plain white sugar. The reason I use brown sugar is just to add  more depth to the flavor. 

I guess there is no need to deny your nature, human!

You want this. You need this. 

Cheers,

Amy

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Homemade Yogurt

Would you like to have a bowl of silky yogurt topped with avocado slices, chopped almonds, and drizzled with honey?

I know I do.

I know I want it for breakfast, snack, and dinner if I feel like eating light.

But I can't spend that much money just for yogurt. I know it's healthy, though.

What to do? Make it at home.

I’ve been meaning to write about how to make homemade yogurt since last year. Alas, the road to my computer is blocked by heaps of books begging to be read. So it isn’t my entire fault, you see. I've tried.

With prices skyrocketing, I am forced to do many DIY projects. It’s a good thing actually. So whatever the future brings, the simple, sustainable lifestyle we’ve been living should help us get through many things. Why pay for simple indulgence if you can make it by yourself?

• A tub of 500gr good quality plain (greek) yogurt, store bought, cost 4$
• A tub of 1kg good quality plain (greek) yogurt, homemade, cost 1.5$

That’s my rough calculation. But that simple math should make you want to start making homemade yogurt especially if it is a staple in your everyday meal and cooking.

Essential tools for yogurt making:

-Thermometer

-Stock Pot (minimum 1.5L)

-Spatula

-Glass jar(s)

Ingredients:

1 Litre of PASTEURIZED milk. Not UHT.

1 cup of good quality plain (greek) yogurt.

2-3 tbs milk powder (optional)

Directions:

-Have all of the ingredients in room temperature.

-Heat the milk on medium heat, while stirring, until it reaches 85C.
-When it has reached 85C, remove the pot from the stove

-Let the milk cool in the pot until it is down to 38C

-Meanwhile, sterilize and dry the jars. You can use big Ball jar, or you can use ex-jam jars you have at home. They will all do.

-Mix the milk powder into the cooling milk, make sure there’s no lump.

-Once the milk has cooled to 38C, stir your 1 cup of room temperature yogurt in. Stir the yogurt before you put it in the milk so it would be easier to avoid lumps.

-Pour your milk-yogurt mixture in to the prepared jar(s) and close the lid(s).

-Place it in a warm place and leave it untouched for 8-12 hours to let the bacteria multiply.

-Refrigerate it right away

-Enjoy it plain or have it with toppings!

Important notes, tips, and reminders

-The use of milk powder is to thicken the yogurt, feel free to omit if you want thinner consistency.

-Ideas of warm places: On your refrigerator, next to your rice cooker, next to your slow cooker, inside your oven with the light on, your embrace.

-Do not temper with the yogurt until it’s fully chilled in the refrigerator.

-Keep 1cup of your homemade yogurt for making another batch of yogurt next time.

-This homemade yogurt must always be refrigerated and it is best consumed within 2 weeks.

Now if you have the luxury of owning a yogurt maker, you still have to follow the cooking steps. A yogurt maker is actually a warmer just like a baby food/milk warmer. You put your milk-yogurt mixture in the yogurt maker and the machine keeps it warm by generating a low heat. It isn’t a tool for making yogurt instantly. Do not be fooled. It does, I admit, help a lot. I recently purchased one and I have to say that it is the best kitchen gadget I own next to my ice cream maker. It’s cheap and consumes only 25Watt of electricity. With a steady heat like that, it takes me only 7 hours to finish the yogurt before it’s refrigerated.

Don't be discouraged to make yogurt without yogurt maker. Just find a warm spot in your house and your very own lactobacillus farm is good to go. 

Stay healthy,

Amy

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Flax Seeded Quick Dinner Rolls

It has been almost a month since the last time I posted anything here.

I do have an arsenal of killer true and tested recipes but haven’t found the right time to put it together into a readable post. I even find it hard to just sit in front of the computer to just have fun and browse. I’m still trying to get used to the new rhythm of homeschooling my daughter. Her dad and I have decided that she would benefit more from being homeschooled. Fortunately, Kak Seto Homeschool has an outing every month, all the monthly tests are done at school, there are tutors at school for challenging subjects, so basically she goes to school one time a week. That leaves her plenty of time to pursue whatever she wants to do. She was so brokenhearted when she couldn’t play violin again two years ago because 7am-3pm school time really took all of her energy and happiness.

But all good things come with a price. It takes a lot of energy to teach her at home and I am also wrapped up in my study. Boy, it takes a whoolllle lot of getting used to and if someone is selling patience by the bucket I would buy ten containers every week. I am becoming more nocturnal and my coffee consumption is doubled because apparently teaching her by the day doesn’t go so well with me studying for my exam. So I prefer to study after she sleeps, if I’m not tempted to watch any lame show that doesn’t require my brain to digest any information. But overall, we’re good.

I sadly have to admit that we mostly buy take outs for lunch for the past month and survive dinner with white bread from the nearest 711. Argh! I’m so ashamed to have a bread blog but I do those things to my family. Ironic!

So today, I said to myself, “Enough is enough.”

Poorly made bread with I dunno what’s inside ingredients is harming our body, and our wallet. I may not have the time to make fancy bread. But I sure have the time to make bread that will nourish our body and please my palate. I choose Big Batch Quick Dinner Rolls recipe from my favorite site, King Arthur Flour. But I oomph it with crazy amount of wheat bran for the fiber and golden flaxseed for the Omega-3 benefit. 

Oh, let’s not forget Bonnie who gives the rolls a pleasant sourdough tang.

Let the kneading begin!

Makes 12 rolls

Ingredients:

350 gr All purpose flour

25 gr wheat bran

4 tbs Golden Flaxseed

10g sugar

1/2 tbs salt

1 tbs instant yeast

50 gr warm water

225 gr warm milk

1 1/2 tbs butter

3 tbs madre, if using

Butter for slathering

Directions:

-Heat the milk with the butter until it feels warm enough when you put your finger inside, pour the water in, set aside.

-Mix the flour, bran, yeast, sugar, and salt. 

-Pour the warm milk mixture into the flour, add your madre, if using, stir.

-Put your dough on the table. Toss in the flax. I actually put a handful here without measuring :p But please don't do so with other ingredients.

-Knead until the dough develops medium gluten and doesn't stick to your hands.

-Oil a bowl and proof for 20 minutes is your kitchen is hot. I usually put the bowl near my rice cooker.

-Transfer the dough onto an oiled work space. Form a rough rectangle with a 1cm thickness.

-Cut into 12 pieces, make a roll out of each, cover loosely with oiled plastic wrap, and let the rolls rest for another 15-20 minutes. Don't let them rest too long or you'll overproof.

-Preheat the oven to 175C. bake for 20 minutes.

-Brush the hot rolls right away with melted butter.

VOILA!

I have to give this 5 stars. One of the tastiest bread I've ever made. The fact that it doesn't contain egg and it's done in less than two hours are just.. RADICAL! 

These rolls are so cotton-like. Extremely soft. 

If you can't find golden flax seeds, feel free to substitute it with sesame seeds. The black ones would be cool to give any bread a dramatic effect. My only advice is to not skip the melted butter spread. It truly gives a wonderful flavor to these rolls.

Even though it's already delicious to be eaten just as it is, it would be wonderful to serve these rolls with soup or gravy.. along with a turkey feast..

But since I own no such things in my house today, a dollop of whole grain mustard and a hefty spread of sinfully sweet nutella are enough to make the three of us happy.

Cheers,

Amy

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Honey Glazed Baby Carrots

We are always thankful to have a daughter that is as adventurous as us when it comes to trying new food.  With a bonus that she eats her veggies as long as they aren't not bitter gourd and hard, leafy, green veggies such as;  pokcay, bokcoy, anything that leaves a bitter aftertaste and too fibrous. I hate them, too. Besides, even when we want some greens, there are amaranth and spinach, or basil and celery made into pesto. Overall, I am a happy mom. Yay!

A couple of month ago while I was working on one of my veggie children story book series, Nyam Nyam Enaknya Wortel, I stumbled on a simple Rachael Ray’s recipe at foodnetwork.com. Well, the book IS about a little girl who loves carrot so it would be fitting to include a simple carrot recipe in the book.  So off I went to the kitchen to try to make this zippy fast side dish or might I say, snack. I did substitute the sugar with honey, reduced the amount of butter, and added a sprinkle of oregano. The addition of oregano is what turns this delectable dish to a gourmet delectable dish.

Let's make it together, shall we?

Ingredients:

1 1/2 pounds baby carrots

2 tablespoons butter, cut into small pats

1 tablespoon honey or sugar

1 teaspoon coarse salt
a pinch or two of oregano

Directions:

-Place baby carrots in 1/2-inch of water with butter, sugar, and salt.

-Bring water to a boil, cover pan, and reduce heat to simmer.

-Really time this using your timer: Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high.

-Reduce water until it almost evaporates about a couple of minutes.

-Turn carrots in sauce and taste to adjust seasonings and serve warm. 

Oooookay.. who’s there lurking behind the table?

It could be hard to make your children eat their veggies. it's all in the habit. Even if I am always being sneaky by putting some veggies here and there in a meal, I always explain to my daughter what is inside her food when she’s eating it. Don’t you think children, like us adults, deserve to know the truth about what is in their food? I reckon this recipe would be a great start because it lets the kid to see the carrot in its true form --no trick here--, it is simple to make, and it can be eaten just like a finger food. 

Now how about we ask the little jury how it tastes?

Silly girl J

I think that picture really describes the taste.

So how about it? Wanna give it a try?

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Kimchi-One of the world's healthiest food

                                                                               
Yes Kimchi.




Kimchi is a staple of Korean cooking. It is widely known scientifically that Kimchi is one of the healthiest food in the world because it contains good bacteria that helps to improve digestion system and boost vitality thus improve the overall health. Every house in Korea has Kimchi in it, a meal will not be complete without Kimchi on the table. Every household has their own preference in taste and making when it comes to Kimchi. As for me who have been making Kimchi for as long as I can remember, I try to make my Kimchi more acceptable for Indonesian taste while retaining its Korean authenticity. 

Sold per box @Rp67.500
min. order 2 boxes 
each box weigh 900gr Pin It