Monday, July 21, 2014


To be fair, this was pilfered from recipe #234 from Hamlyn's Cakes and Baking that I had bought in 1991, with slight alterations, of course. (If there weren't any alterations, I'd be sending you to the Hamlyn site.)

The first time I tried this recipe was on 21 August 1993, before my son was born. Probably for the International Fellowsheep Young Adults' Group back when I lived in Clarens, Switzerland. This is a quicky-feel-good recipe for the no-fuss, no-mess baking guru.

Then again, if you were a real baking guru, you wouldn't be reading this. No duh.

100g margarine
50g caster sugar
1 egg, beaten
150g self-raising flour
175g chocolate chips
Handful of walnuts

Cream the butter and sugar until it's light and fluffy.
Add the egg until incorporated.
Fold in the flour.
Then the chocolate.
Throw in the walnuts with flair and go "ka-bam-bam" for good measure.

Place a small teaspoon a little apart (it's margarine so it won't melt into a flatter cookie) and bake for 15-20 min on 180C. Makes about 30-35 small bite-sized morsels of crunchy goodness.

Wednesday, July 02, 2014

2 July 2014 Kimchi courtesy of Mrs. Sun-Kyeng Park

Making the "Sauce" 
Add the other ingredients to make the "Paste"
Massaging the "Paste" into the cut cabbage  
The finished products in 1 litre jars

Sun and I in her Langley kitchen

Ingredients for four 1-liter jars of kimchi

2 cabbages
1 cup of salt
Cleaned, cut into rectangles and salt-rubbed overnight (or at least 5 hours)
Wash 2 or 3 times
Leave to drain for an hr

"Paste" for 2 cabbages 
2 cups of water 
2 tbsp glutinous flour
1.5 cups of gochu garu (red pepper flakes)
Quarter cup fish sauce
3 tbsp of crushed garlic
1 tbsp cut ginger
2 tbsps sugar
1 tbsp of sesame seeds
Cut 3 sprigs of spring onions in 1" pieces
Optional: Fresh chives 

Add glutinous flour into a pot with 2 cups of water on medium heat. Keep stirring until it becomes a translucent "paste". Cool a bit then add the gochugaru, fish sauce, crushed garlic, cut ginger and sugar. 
Take the cleaned and drained cabbage and put it in the largest mixing bowl or pot. Sprinkle sesame seeds and the chives before adding the finished "paste" which should have been cooling down until it's warm. Massage it into the cabbage well.

Leave to ferment for a day in summer room temperature before refrigerating the next day.