Fusion: Kimchi Meatballs & Couscous

Components:

a) Kimchi
b) Meatballs
c) Couscous

Method:

a) Kimchi

If you don't have Kimchi or they don't sell it where you are, you can make this by hand. Not as good as the original but yeah. You might need:

Greens/Whites/Oranges (Cause I judge vegetables by color :P)

- Wong Bok cabbage (that's what we Chinese people call it, I think it's called Napa cabbage as well. Prepare by you know, how you normally prepare cabbage)

- Carrots (thinly sliced)

- White radish (cubes or sliced whatever floats your boat)

- Chives (normal preparation. Prepare tissues to cry on)

Seasonings (I use teaspoons but the size metric might differ so yeah)

- Pinch of salt (I use sea salt/ Kosher salt)

- Teaspoon of Ginger (shredded)

- 3 Teaspoons of Garlic (minced)

- 2 Teaspoons of Sugar (I use brown sugar)

- 5 Teaspoons Korean red pepper powder (Not sure where to find this in Malaysia though)

- 1 Teaspoon fish sauce (The smell is strong but :x )

Steps are as follow:

1) Throw all prepared vegetables into a huge mixing bowl. 

2) Add all seasonings and mix with hand

3) Keep in enclosed jar in a dark room for at least a week. Shake the jar daily.

b) Meatballs

The meatballs are easier to make. I use chicken mince but you can use whatever meat you want I guess:

Ingredients (Add as you like, I adjusted the proportions so that it isnt as sweet)

- Chicken Mince

- Sweet Soy Sauce (Add more for more delicious flavor - sweeter though)

- Light Sauce

- Sesame Oil

- Brown sugar

- Pepper (the powdered one)

- Plain white flour for rougher balls

- Glutinous rice flour for soft silky balls

 Steps:

1) Defrost mince and add the other ingredients in a proportion you like.

2) Wet your hands and roll them into balls, set aside.

3) Pour kimchi into a pot and add a cup of water. Also add two teaspoons of sugar, one teaspoon of light sauce and sweet soy sauce. Now gently put in the meatballs and cover until cooked. You can put in corn if you like.

c) Couscous

I swear to God this is the easiest thing to cook like seriously. I just pour in the boiling stew from cooking the meatballs earlier and they soak it up and get cooked. Aw yeahhh science b*tches!

> Inspiration came while re-watching videos on my Youtube channel and got hungry

> Saw the kimchi in the fridge and some chicken mince (already defrosted and was like hmmmm)

> COOKED. ATE. still one more portion in the pot :3 guess who's happy tonight?

Homemade Matzoh Ball Recipe

Easy to make. There are only three parts to it:

a) The Matzah

b) The Matzo Meal

c) The Matzo Balls

a) You only need to make the Matzah if you do not have Matzo Meal. The only two ingredients in Matzah is water and flour. The trick though, is you have to make it fast.

Prepare a cup of all purpose/ plain white flour (about 60g) and a cup of water. Pour the water little by little (you don't need to use up all the water) and mix with a fork until a dough is formed. Knead the dough on a clean floured surface until smooth. Quickly preheat the oven to about 230'C and start rolling the dough until thin. You might need to turn the rolled dough over a few times and dust the underneath. Once done, quickly poke holes into the flat dough to prevent rising (front and back). Bake for 7-10 minutes and let cool.

b) To make the Matzo meal, you only need to grind the Matzah. Use a food processor (I used thermomix and pulsed a few times).

c) For the balls, crack open an egg and check for any blood particles carefully. If clean, add some kosher salt to the egg and pour in about a tablespoon of virgin olive oil. Pour in 60g of water mixed with two teaspoons of baking powder and mix with a fork. Now, pour in the Matzo meal slowly and mix in until there a consistency is reached. Cover with a plastic foil/ a plate and let set in the refrigerator for an hour or two.

Now, bring a pot of water to simmer (add a pinch of salt to the water). Wet your palms with a sprinkle of virgin olive oil and begin rolling the balls. Add them to the pot right after you roll them. Let boil and then serve with any soup of your choice.

Inspired by Jamie Geller (A wonderful lady, respect!) - to get more Kosher recipes from her, go to JoyofKosher.com



Matzo balls are the Jewish penicillin (like the panadol) or something like that. Good for sicknesses probably :) had that really warm vibe when eating it. I hope it's supposed to taste that way or I will be reallly sad.

Anyways, I recently met an Australian who I mistakenly (I am a horrible horrible person) assumed to be Jewish because of his surname (Vaisman). He is a very interesting person, I was curious so I asked a lot. Turns out he isn't Jewish because Judaism is passed down by the mother. I asked too about Kosher dishes because I like how Kosher food looks and tastes (there is this amazing concept behind the different techniques like knotting to make Challah and the use of Matzo meal that is essentially grounded from unleavened bread or Matzah). He isn't actually really into the concept of Kosher - but he knows the basics. Also, when I showed him the Matzo balls I made he was actually quite surprised at how well it turned out and I got a few compliments. I'm not actually very used to compliments because as an Asian you don't really get that very often UNLESS U DOCTOR OR U ENGINEER AND U EARN THE MONEY (please read with strong Asian accent) so I think I might have a little crush on him now shit, am I gay!?  that inspires me to continue doing what I love most.