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.
SAMBAL TELUR (EGG SAMBAL)
I think by now if you are a fan of sambal you are sure to come up to see a wide variety of different types of sambal, from chicken to squid and now to egg sambal. A lovely way to add a little heat, and spice to your everyday meal.
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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.
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By adding a nice little deep fried boiled egg into your sambal you are sure to get a very easy level up on your sambal game. A nice eggy and rich level up to any rice dish. Here is a quick and super simple dish that will get you and your family enjoying a lovely meal.
BRING ON THE HEAT
Ingredients
1.
8 Red Chilis (large)
2.
4 Red Onions
3.
4 White Onions
4.
4tb Fish Sauce
5.
8 Eggs
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.
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).
4.
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)
5.
Blend your chilis with a little bit of water till smooth, like very smooth.
6.
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.
7.
Whilst your sambal is bubbling away set 8 eggs to boil and once they are fully cooked about 10-12 minutes shock them in cold water and gently peel them and set them aside.
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.
In a seperate pot add in some oil and heat it up to high heat. Once hot gently set your eggs to deep fry just till they develop this brown crispy wrinkly crust. Remove them and add them into your sambal giving it a good mix together.
Extra:
Enjoyed with NASI LEMAK or with some fried noodles or anything in between.