Sea Salt

it's friday! jeez! i feel like it was only yesterday when i shouted it's "friday" -- time flies so fast! and before i get too emotional about "time", let's bake instead. :P

the other day, i was thinking about what to film for today's video recipe, then i remember my husband telling me about my mixed berry muffins recipe (click here: https://youtu.be/fqzlRTqzDsU  that he really really liked it a lot! so i decided to take the same ingredients and i adjusted the amount of sugar since i am adding oreos to it, i didn't want it to be real sweet. and husband approved it again! it wasn't as moist as the mixed berry muffins but he said he couldn't really say anything except it's super delicious! :) so GOODLUCK!

ingredients:

• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 teaspoon baking powder
• 2 cups all purpose flour
• 1 1/2 cups crumbled oreo (about 12 pieces including the filling)

directions: here: https://youtu.be/DTDs0szMK68

1. pre heat the oven to 400F
2. into a mixing bowl, add the sugar and the eggs, beat together until creamy and fluffy
3. add the sour cream, the vegetable oil and the vanilla extract. then mix all together
4. then add the flour, salt and baking powder and combine carefully (use a whisk or a spatula to mix the batter)
5. once everything is well combined (without over mixing) add the crumbled oreos. then fold using a spatula until the oreos are well mixed into the batter
6. next, line the muffin tin with cupcake liners
7. spoon the batter into the muffin cups (evenly distribute, this will make 12 muffins
8. bake for 20 minutes or until the toothpick inserted comes out clean
9. enjoy!

thank you again for visiting! and i will see you in my next blog post!

xo,

sai

today, i will share with you guys my husband's favorite kimchi recipe. i hope you enjoy making it!

ingredients:

• 1 whole napa cabbage (about 8 pounds)
• 6 pcs scallions
• 2 tsp ginger (grated)
• 1.2 oz garlic (grated)
• 2 tbsp shrimp paste
• 1/2 cup sea salt
• water (enough to cover the cabbage)
• 5 tbsp gochugaru
• 2 tsp sugar

directions:

1. cut the cabbage lengthwise into quarters, and cut out the center. then cut each quarter approximately every 2-inches to make strips.
2. mix the cabbage and salt in a large bowl. using your hands, mix the salt and cabbage together until it softens a bit. you can use gloves, but bare hands are also fine.  then add just enough water to cover the cabbage and let it sit for 1 to 2 hours.
3. while waiting, go ahead and make the paste. combine the garlic, ginger, sugar and the shrimp paste into a bowl, add the gochugaru, and mix well. you can add more or less gochugaru depending on how spicy you want your kimchi to be.
4. drain the cabbage, add more water, and then drain it again 3 times to rinse the cabbage.  let it sit in a strainer and continue to drain for 15 to 20 minutes, ensuring that you drain as much water as you can.
5. once drained, add the rest of the vegetables and the paste and then mix well. make sure every cabbage is coated thoroughly.  you can again use your hands to mix, but this time gloves are recommended as the paste can stain your skin and cause it to burn if you touch your eyes.
6. move the kimchi into jars and push down gently, ensuring that the brine covers the vegetables. make sure to leave at least 1 to 2 inches of space on top as the kimchi will expand during fermentation.
7. you can eat the kimchi right away, but depending on how sour/fresh you like it, let the kimchi jar stand in the room temperature for 2 to 4 days, release the pressure by opening the jar (carefully!) at least once a day.
8. refrigerate and dig in!

i hope you enjoy this recipe! if you do, please share and don't forget to send us photos via our facebook page or instagram! see you again in my next recipe!

xo,
S