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.
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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.
PRAWN & EGG PLANT CURRY
Growing up in a Malaysian house we always love to mix and match tastes, flavour and everything in between. One of my favourite childhood dishes has to be my grandma's prawn and eggplant curry, the perfect balance of sweet and savoury with a great variety of textures.
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If you have never had Malaysian curry before, you have to. It is a little sweeter and creamier than the usual curry you have and a lottttt yummier. With the incorporation of the prawns you get an even sweeter and more complex curry, plus with the soft spongy eggplants, it just makes for the perfect vessle for holding that extra gravy. This humble little dish really is the perfect way to end a long hard day at work.
Currying up your life
Ingredients
1.
25 King Prawns
2.
1 Egg Plant
3.
2tb Curry Powder
4.
1 Star Anise
5.
1 Cardamom
6.
2-3 Cloves
7.
1 Cup Coconut Milk
8.
1 Red Onion
1.
If your prawns have thier shell on, you can remove them and keep them aside or just leave them on. I personally prefer to remove them before cooking.
2.
In a pot heat up some oil for deep frying.
3.
Slice your eggplants into 1 inch pieces and set aside. Peel and thinly slice 1 red onion and set aside.
4.
When the oil is hot gently slide a your egg plant into the hot oil one at a time till they have developed a slight golden brown crust. Drain and set aside.
5.
In a wok add in about a 1/8 cup of oil over high heat and add in your prawn shells or prawns (if you left the shell on). Give it a little fry up till the prawn/shells turn red/pink. You now have. lovely fragrant prawn oil.
6.
Carefully remove your prawns/prawn shells from the oil and add your sliced red onions into the wok to fry over medium heat.
7.
To the wok add in 1 cardamom, 1 star anise and 2-3 pieces of cloves and fry them till fragrant.
8.
While your onion and spices are frying up, in a bowl add in 2tb of curry powder and mix with 4tb of water till you get a little curry paste.
9.
Add the curry paste into your wok and fry it till fragrant.
10.
Add in about 250ml of water or stock of choice and bring the curry to a simmer.
11.
After 5 minutes add in 1 cup of coconut milk, your eggplants and your prawns and let it simmer for another 5-10 minutes till the prawns are cooked through.
12.
Season with salt to taste, serve and enjoy.
Extra: If you want it extra spicy add in some fresh chilis or some chili powder. PS: i'm not responsible if you start to breath fire.