Kimchi from ready-made kimchi paste

I first saw this (made-in-Singapore)Gana kimchi paste from Sheng Siong Supermaket and as I read the process of making kimchi on the jar, it was relatively easy.

First you have to pick a chinese cabbage, wash thoroughly and apply salt on every layer of the leaves and leave it to dehydrate for 7 hours.

After 7 hours, wash the cabbage again and apply Gana kimchi paste on every leaves.

Lastly I will add apple-cider vinegar and a little normal vinegar to the the mixture. Add them according to your taste. I like apple-cider vinegar as they have a woody-fruity smell/taste and add a certain fragrance to the kimchi. However too much of it can be overpowering and thus I have include normal vinegar to balance the taste.

You can add kimchi to your instant noodles or use to make kimchi soup. For kimchi soup, make sure you add chicken or beef cube to enchance the taste.

Baby Kailan in oyster sauce

Kailan tends to be bitter in taste and so I prefer baby kailan instead. In addition, carrots are added to sweeten the dishes so that the taste will varied. This dish needs to be stir-fry under big fire. The best stir-fry kailan comes with every leaves coated with oyster sauce. You can replace oyster sauce with mushroom sauce which is vegetarian. Once you pour the sauce in the wok, cover the wok so to allow the flavor of oyster sauce to seep into every leaf for 2 mins.

Ingredients : minced garlic, baby kailan, carrots, fried shallots

Sauce : Oyster sauce, water, sugar and corn starch