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.
SAMBAL SOTONG (SQUID SAMBAL)
If you have had Nasi Lemak, I am sure you are accustomed to having a large variety of side dishes to step up your nasi lemak game. Sambal Sotong or Squid Sambal is one of the most popular and most addictive add on to any Nasi Lemak fix.
​
If you do not know what Sambal is, it is a sweet savoury chili based spread layered with onions and flavours of all sorts. It is the perfect pairing to any rice based or noodle based dish giving you that instant kick or heat and flavour with whatever you eat.
​
Adding a little bit of squid into your sambal, instantly transforms your basic sambal. Giving you a little taste of the ocean and paired with some nice tender juicy squid. Here is a quick and super simple dish that will get you and your family enjoying the humble squid.
BRING ON THE HEAT
Ingredients
1.
8 Red Chilis (large)
2.
4 Red Onions
3.
4 White Onions
4.
4tb Fish Sauce
5.
1 Large Squid (250g)
6.
1.5tb Sugar
7.
1ts Salt
1.
Begin by PEELING & CHOPPING your onions into quarters.
2.
Chop your chilis into chunks and if you would like more heat feel free to add in more chilis.
3.
If your squid is not cleaned out, clean it out, take out that little plastic pen in it and section it out into bite size pieces (DON'T THROW THE TENTICLES, THEY ARE YUMMY).
4.
In a blender add in your chopped Onions with 1/8 cup of water and blend till a smooth paste forms. (Don't Look at it, it will 100% make you cry).
5.
In a pan or wok add enough oil to cover the base of the pan and heat on medium high heat. Once hot, add in your blended onion paste be careful it SPITS. Fry till fragrant and the mixture starts to turn a slightly darker colour (20 minutes)
6.
Blend your chilis with a little bit of water till smooth, like very smooth.
7.
Add your chili paste into your pan and mix well with the onion mixture and continue to fry on medium low heat for about 30 minutes till the colour deepens and the mixture thickens and becomes a paste like mixture.
8.
Season your sambal with 4tb of fish sauce, 1ts of salt and 1.5tb of sugar. If it appears a bit dry add in a little more oil and mix well.
9.
Wack on the HIGH HEAT and add in your squid. Quickly stir for no more than 2-3 minutes, if not your squid will become super gummy.
Extra:
Enjoyed with NASI LEMAK or with some fried noodles or anything in between.