What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
​
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
MARMITE CHICKEN
Deliciously tender fried chicken coated in a thick dark, sweet and savory Marmite sauce. A popular Chinese dish among Malaysian Chinese. A dish made to be shared with the whole family.
​
What is MARMITE? Marmite is this dark sludge of a mixture made out of yeast extract, it has a very distinct sharp flavour. A bit tangy, very salty but super ADDICTIVE. Goes well with chicken like this, ribs, or even straight into porridge(congee).
How to make Yeast Yumz
Ingredients
1.
400g Chicken Thighs
2.
1tb Shao Xing Wine
3.
2tb Vinegar
4.
1tb Plain Flour
5.
1te Marmite
6.
1tb Honey
7.
1tb Light Soy Sauce (Lee Kum Kee)
8.
1.5tb Sugar
1.
Dice up your Chicken into BITE SIZED PIECES
2.
Prepare a mixture of 1tb Shao Xing Wine and 2tb Vinegar and 1te of salt. Marinate your chicken with this mixture.
3.
Add in 1tb of plain flour to the chicken and give it a good stir.
4.
Heat up a pot of oil on high heat. Coat your chicken in corn flour and straight into the oil till golden brown and KRISPEEEEEEEEE.
5.
In a bowl/cup/whatever you wish, combine 1te of marmite, 1tb of honey, 1tb of light soy sauce, 1.5tb of sugar and 2tb of plain water.
6.
In a pan on medium low heat, gently pour in your marmite mixture and stir till the sugar melts.
7.
Add your chicken into the sauce mixture and coat well.
8.
SERVE IMMEDIATELY AND ENJOY
Extra: Slice up some cucumber or lettuce as the base of the plate and pour your lovely chicken on top, these vegetables soaks up the sauce perfectly.