Paneer peas pulao

Korean Radish salad

Asian spicy broccoli

Egg biryani

Korean rolled egg omlette

Vegetable Burger from scratch

Gutti vankaya

Egg rendang(Indonesian egg curry)

Indonesian egg rendang

http://www.trymasak.my/resepi/video/Rendang%20Telur

1) boiled eggs (6 pieces) 

2) chili paste (2 tablespoons) (red thai peppers )

3) coriander powder (1/2 tsp) (dry roast coriander seeds and grind it to powder)

4) Kerisek (1 tbsp) (roast shredded coconut for 30 min at 100f in oven and  grind it when still hot, the paste formed is kerisek)

5) Red onion (2 small)

6) Garlic (1 clove ) 

7) Galangal (1 cm) 

8) Lemon Grass (2 sticks) 

9) Coconut Milk (3 cups) (use thicker version)

10) tamarind(1 piece) 

11) Sugar (a little) 

12) Salt

Finely slice red onion, mince garlic and finely slice the galangal. Saute garlic until fragrant, followed by onion. When red onions wilt, add galangal. Add chilli paste and saute until oil seperates. Put the sugar, and stir until smooth . Pour in coconut milk, tamarind, lemon grass and coriander ,dilute with a little water. Bring to boil. Stir occasionally so that the milk does not form lumps.When boiling, add boiled eggs, salt and kerisek. Boil in medium flame until oil breaks and sauce thickens.

Spicy lemongrass tofu

Tofu taco

Napa cabbage Kimchi

This is one of the sites that I found helpful for the process.
http://www.maangchi.com/recipe/napa-cabbage-kimchi

You will need a plastic box big enough to fit huge chunks of cabbage like the pic below

Marinating the Napa Cabbage (4hrs) :
Ingredients:
1 Napa Cabbage
rock salt

You will have to cut the cabbage into 4 parts along the length.Then put rock salt on all the layers and let it sit in a bowl for 2 hrs. After 2 hrs reverse the pieces, so that the other side is not left raw, let it soak for another 2 hrs. Now wash the pieces thoroughly 3 times(i dont know why 3 times ..i guess till the excess salt is removed). Watch the video for reference.

Seasoning:
Ingredients:
radish (Watch the video to see how it is cut)
chives (Asian or normal..I used normal ones) - small bunch (the herb portions we normally get in grocery store)
green onions - 5
1 large Korean pear
1 small onion or 1/2 onion if big
5 garlic pods
piece of ginger the size of ur thumb :)
Soy sauce 2 cup
salt
Korean coarse red pepper powder(why korean pepper powder, coz its not too spicy) - 2 cups




Puree pear, onion,garlic and ginger. Add all the other ingredients to this and mix well.
Now coat each layer of the marinated cabbage with this mixture.

Place them in a plastic box and leave it out side for a day or 2 (time to ferment..I left mine for 2 days coz its really cold) and refrigerate for atleast 4 days before using.

They say it lasts for more than a month or 2 but we finished our batch in less than 3 weeks .

Vada pav

Kimchi pancake

Tofu sidedish

Kimchi friedrice