Apple & Cucumber Shrimp Salad - Goi Tom Tao

Apple & Cucumber Shrimp Salad

Waldorf Salad

Parmesan Chedder Bowls

This creation was from my friend PeachyMangoDelight. Created during one of our dinner parties.

It's baked Parmesan cheese, that's been shaped into a bowl.

Prettttyyyy right? I think it's a perfect compliment to any salad dish, and tastes delicious too.

Korean Pickled Cucumber - O-I Keem Chee

A recipe I inherited from my neighbor. One of my quick and delicious recipes.

1 English Cucumber

½ Yellow Onion

1 Tablespoon Soy Sauce

1 Tablsespoon Honey

2 Tablespoon Korean Red Pepper Flakes

2 Minced Garlic Cloves Seasame Oil

1/2 Teaspoon White Vinegar

1) Slice cucumbers into rounds and slice onions into thin strips

2) Pour red pepper flakes, soy sauce, honey, garlic, and sesame oil and mix together until well coated

3) Let stand in refrigerador for 15 minutes

4) Pour white vinegar and mix one last time before serving

Kimchi

1 napa cabbage1/2 cup salt
2 Tablespoons fish sauce
2 Tablespoons white vinegar
1 bunch green onions
4 cloves garlic
1 inch ginger
1.5 cups gochugaru (Korean red chili flakes)


1) Clean, rinse, and cut the napa cabbage in half, and slice into wide strips
2) Place a layer of cabbage into a large bowl and sprinkle salt onto each layer of cabbage, and repeat until all of the cabbage is salted
3) Let stand at room temperature for 2-3 hours
4) Rinse the salt thoroughly from the cabbage
5) In a small food processor chop the garlic and ginger together
6) Sprinkle about 3 tablespoons of salt in
7) Mix cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl
8) Put the kimchi into a sealable container and let stand at room temperature over night
9) Place the container in the fridge for 1 more day
10) Kimchi should be good to eat and left in fridge for another week or so