When in Spain for the New Year celebrations we rarely venture out before 1am. Last time we had to run for cover for fear of falling shrapnel from guns fired into a firework-lit sky, conscious also of a custom of flinging old items out of the window after a glass or three of bubbly.
We enjoy this brief period of voluntary house-arrest with something festive for supper: something full of colour, bursting with flavour and screaming CELEBRATION.
This year’s choice dish was that veritable painting-on-a-plate from our Korean friends down east.
This was my first taste of bitter melon or gourd. I bought this morsel from a street-food stall waiting for a bus in Chiang Mai in northern Thailand. Asking what it was the vendor shouted “bittaaa” repeatedly, making a “face”. I was intrigued. Continue reading “Thai Bitter Melon With Egg”
Kimchi is made by fermentation of vegetables using lactobacilli, a bacterium naturally present in virtually all vegetables which can convert sugars into lactic acid. This preserves the vegetable, imparts much flavour and supports healthy function in your gut and immune system. Continue reading “Hello Kimchi”
These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli
Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi“ . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.