Haniecraft

I got loads of fabric swatches from the design studio at work. (Thanks Helen! Believe me, when I saw them I was like a little child in a candy shop.) Dermot said I should make good use of them. (He's just kind enough not to say if they are of no use to me, I'd rather like a compulsive hoarder.......)

Above: This is Milly, a companion to Percy. (I can post a pic of Percey for those who haven't met Percy before. If you've been to my place, you know that's the cat which serves as a draft stopper at the front of our kitchen door.)

Below: A hanging fabric vase. I put a little jar glass with flower inside and hanged it at the window as a decorative device.

What do we eat for dinner?

Firends asked what we eat for dinner at home. This is one of the fast dinner I made:

Minced pork, fried Pakchoi and deep fried tofu in oyster sauce mix rice noodle.

落雪報導 (AGAIN!!!)

It snows again today! It's April already!!!

Below:
Left-- Yesterday afternoon from the windows of our flat, there's a rainbow!!
Right-- This morning, it was rather Christmasy out there!

Kimchi Kimchi

Being enlightened by a Korean friend, I attempted to make my own Kimchi. It actually tastes pretty good!

Ingredients:
1 big Chinese Cabbage
Korean Red Chilli powder
Sea Salt (about 100g for 1 large cabbage)
Rice Vinegar
Fish Sauce (I used Japanese one. That's what I have at home.)
Sugar
Optional: Garlic and Spring Onion (my husband is allergic to garlic, so I didn't put any in.)

1. Chop the cabbage. Rub salt into the leaves and leave it for about 5 or 6 hours. Moisture will be drawn out from the cabbage by the salt. (if you like softer texture, leave it overnight).
2. Rinse the cabbage if you think it's too salty, or else just drain the salty fluid.
3. Mix in other ingredients, press it down to squeeze out air trip in between the layers of leaves. Leave it for a day.

It can be stored in the fridge for up to 2 weeks, but it's nice to enjoy 'instant' Kimchi as well. 'Instant' Kimchi is still crunchy, less slimmy and has a fresh taste to it.