8 Unbelievable Breakfast Pizzas:
Windowsill Sprouting - After 24 hours in the jar, you’ll start to see the beans split open and may even see some tails forming. Just keep monitoring the lentils growth and keep giving them the fresh rinses + draining for 4-5 days. Once that green leaf pokes out and starts to unfold, they’re ready to harvest….INSTRUCTIONS
In FOR SHARING’s Korean episode, Andi made a variety of Korea’s national dish—Cucumber Kimchi. It’s a little different from the cabbage kimchi we usually see, but it’s just as tasty. With crisp cucumbers that go perfectly with kimchi’s signature spicy flavor, you and your friends will love this treat! Not to mention, it’s a healthy treat that’s low in calories and filled with lots of fiber and vitamins. Here’s the recipe:
- 2 cucumbers, deseeded and cut in half, lengthwise
- 2 tablespoons rock salt
- 1 cup red onion, thinly sliced
- 1 cup carrots, peeled and julienned
- 2 tablespoons fresh ginger, thinly sliced
- 1 teaspoon garlic, chopped
- 1/8 cup fish sauce
- 2 tablespoons Korean chili flakes
- ¼ cup sugar
- 1 teaspoon black pepper, freshly ground
- 1 cup rice wine vinegar
You can buy these Korean ingredients in your popular supermarkets or Asian food specialty stores.
Slice the cucumbers into “half moons”. Sprinkle with rock salt and let stand in a colander for three hours to draw out excess water from the vegetable.
Meanwhile, in a large bowl, combine the onion, carrot, ginger, garlic, fish sauce, chili flakes, sugar, and black pepper.
When the three hours have passed, squeeze out more liquid from the sliced cucumbers using your hands. Rinse under running water and dry them by laying them down on a clean kitchen towel. Fold over the towel and then pat gently to dry the cucumbers.
Fold in the cucumbers with the Kimchi mixture. Do it gently as too much mixing will draw out more moisture from the cucumbers.
In a saucepan, bring the vinegar to a simmer. Then pour the hot vinegar into the bowl of vegetables. Cover the bowl tightly with a cling wrap, and let it sit at room temperature for 24 hours before serving.
We’re going all Korean on FOR SHARING and Andi prepared some Saewoo Twigim or Sesame Fried Prawns for our main dish. Pertaining to its geographical location, some say that Korea is “a shrimp among the whales”. But this doesn’t mean that Korea is small fry. Everyone knows that this country is a big fish with rich culture that is taking the world by storm. The same goes with the dish Andi prepared for us. Rich in flavor and enveloped by crispy breading, this dish will take your friends and family by storm too! Try it yourself with this recipe:
- 2 cups panko breadcrumbs
- ½ cup white sesame seeds
- ½ cup Korean chili flakes (this ingredient has a slight smoky flavour, slightly sweet and also quite hot)
- 8 to 12 large tiger prawns, peeled and de-veined, tails intact
- Salt and pepper
- 1 cup all purpose flouor
- 3 whole eggs, beaten with 2 tablespoons cold water
- Canola oil, for frying
In a large mixing bowl combine the panko, sesame seeds, and chili flakes. Season the prawns with salt and pepper.
Dredge the shrimps in flour. Dip the flour-coated prawns into the egg and then the panko mixture.
Prepare a fryer or medium heavy pot one-third full with oil and heat over high heat, until it reaches 180°C.
Add the prawns to the oil one by one, and fry until golden and crispy. Remove the prawns and drain on paper towels. You can sprinkle it with salt if you want.
On a plate, place a small mound of the kimchi. Place two of the prawns over the kimchi and drizzle with the Aioli.
Garnish with the sliced scallions.
To complement the dishes she prepared in FOR SHARING’s trip to Korea, Andi whipped up some Korean Aioli in five easy steps. Kind of like mayonnaise, aioli is pretty much made the same way as the popular condiment. The only difference is that aioli contains garlic, making it perfect for our main dish. So trust us when we say this aioli recipe will make your shrimp as addicting as any chart-topping Kpop song. Check out the recipe here:
- 2 egg yolks
- 3 tablespoons Korean chili paste (Gochujang)
- 1 tablespoon sugar
- 1 tablespoon garlic, chopped
- ¾ cup canola oil or more
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- Water (as needed)
- Salt and pepper, to taste
In a food processor, puree the egg yolks, chili paste, sugar, and garlic.
While the processor is running, slowly add the canola oil until the mixture emulsifies (like the consistency of mayonnaise but a little more watery), and the sesame oil until the mixture begins to thicken.
Add the vinegar, and season with salt and pepper.
Add a little cold water if the aioli is too thick.