2008.
07.
01
headed to the market over at Meiling Street. Its located at 157A Carpark, basement. the market is under renovation and settled there temporarily which was kind of funny as it was-a parking lot. a market in a carpark?!
There are meat stalls, vegetables and fruit stalls, dried goods stall and a flower stall.
stocked up on white radish(Daikon), Kabocha, broccoli, Da Bai Cai(Napa Cabbage, old ginger, baby tomatoes and Enokitake mushrooms.
everything was so cheap, i couldn't believe it. 1 kabocha for 2bucks. 3 packs of enokitake at 2 bucks. i'm not gonna shop at CStorage for these anymore!
Kimchi tips:

-you can make kimchi with just Nappa cabbage & the sauce with garlic, ginger, curry powder and add red pepper powder (available only at korean minimarts. coldstorage doesn't hold it.
and its best to keep Kimchi in the fridge for more than 1 week before eating, due to the climate in Singapore. it takes longer for the full flavor to burst.
-kimchi tastes better with radish added. the flavor is more fragrant. you should experiment your preference. some do not prefer it to pickles.
-adding spring onions to kimchi would give a slightly bitter taste with a pungent smell of the onions, but its not overboard. if you do like spring onions, add same equivalent to amount of ginger and always add it last.
Kimchi recipe
Kabocha Stew & Kare (Japanese Curry)

cooked some vegetable stew, of kabocha, carrots, broccoli, white cabbage, celery with garlic & ginger & pepper with higeta sauce for fragrance.
it might not look good, but its a homely, simple warm dish. i think adding curry powder and chilli powder would make it a nice japanese curry dish with rice.
Wafuu Curry Recipe - simple
Japanese Beef Curry - with guram masala (spice) & making Curry Roux (butter with flour and curry powder) for japanese curry.
Kare Recipe - curry image was from writer.
"the hardest part of cooking is preparing the ingredients. the best part is when they love what you made."
There are meat stalls, vegetables and fruit stalls, dried goods stall and a flower stall.
stocked up on white radish(Daikon), Kabocha, broccoli, Da Bai Cai(Napa Cabbage, old ginger, baby tomatoes and Enokitake mushrooms.
everything was so cheap, i couldn't believe it. 1 kabocha for 2bucks. 3 packs of enokitake at 2 bucks. i'm not gonna shop at CStorage for these anymore!
Kimchi tips:

-you can make kimchi with just Nappa cabbage & the sauce with garlic, ginger, curry powder and add red pepper powder (available only at korean minimarts. coldstorage doesn't hold it.
and its best to keep Kimchi in the fridge for more than 1 week before eating, due to the climate in Singapore. it takes longer for the full flavor to burst.
-kimchi tastes better with radish added. the flavor is more fragrant. you should experiment your preference. some do not prefer it to pickles.
-adding spring onions to kimchi would give a slightly bitter taste with a pungent smell of the onions, but its not overboard. if you do like spring onions, add same equivalent to amount of ginger and always add it last.
Kimchi recipe
Kabocha Stew & Kare (Japanese Curry)

cooked some vegetable stew, of kabocha, carrots, broccoli, white cabbage, celery with garlic & ginger & pepper with higeta sauce for fragrance.
it might not look good, but its a homely, simple warm dish. i think adding curry powder and chilli powder would make it a nice japanese curry dish with rice.
Wafuu Curry Recipe - simple
Japanese Beef Curry - with guram masala (spice) & making Curry Roux (butter with flour and curry powder) for japanese curry.
Kare Recipe - curry image was from writer.
"the hardest part of cooking is preparing the ingredients. the best part is when they love what you made."
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