Korean Pickled Radish


Recently I picked up some pretty cheap white radish or daikon (korean white radish) which prompted me to make and share this recipe with all of you.

Pickles is not something I ate growing up, apart from the pickles that came in a MacDonald’s cheeseburger. And even then, I’d pick them out and toss them to my sister or Mama Choy to clear up. 😛

I simply was not a fan of pickles.

UNTIL!… University. I don’t remember the exact point or restaurant I discovered this, but I am sure it was with some friends (M&N) eating KFC (Korean Fried Chicken) that I discovered that pickles can actually be yummy ^_^

I discovered how to make these types of pickles which I refer to as “cheat’s method for pickles” from my neighbor

She shared with me the secret O_o of pickling root vegetables, that I could eat without my nose screwing up, WHERE HAS THIS BEEN ALL MY LIFE!!

I like to have it along side BBQ meats, with dumplings, with noodles, as a snack on its own, or my favorite is to have it after a heavy meal and it makes me feel so much better!

Let me show you how easy it is to eat it, and it goes with almost ANYTHING 😛

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Mushroom Puff Pastry Tarts

Mushroom puff pastry tart

I am a lover of savoury puff pastry 😀

I remember in primary school, coming home Mama Choy would have made my siblings and I yummy afternoon tea. (My siblings and I was a very spoilt kids, but I’m so grateful Mama Choy was a stay at home mum ^_^)

One of my favorites was sheets of puff pastry cut into strips and wrapped around sausages, then baked till golden brown.

Oh! The warm smells of freshly baked buttery puff pastry, when walking through the doors of our home. I could never stop at just one 😛 , the light crispy texture that my mouth and taste buds could feel as I took bite after bite of my afternoon tea. Very tantalizing!

I forgot about this special feeling towards puff pastry I had, until my fellow baking neighbor and I hosted a Easter tea party. Under her careful instructions we created zucchini puff pastry tarts.

Zucchini tart

I went home wanting to experiment with my own flavors. This recipe can be applied to many different vegetables. YUM! 😀

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