At the end of semester I, I did a cooking demonstration at Realfoods RUSU (RMIT University Student Union organic vegan café) where I volunteered once a week in between classes. I demonstrated two dishes: zucchini spaghetti with tahini dressing and pickle Korean cabbage, Kimchee. Both dishes are quick and easy to prepare.
The highlight of the semester was the cooking demonstration that Realfoods RUSU did at the Mind, Body and Spirit Festival at the Melbourne Exhibition and Convention Centre in South Melbourne. Once again, I did the zucchini spaghetti and tahini dressing.
- 500 to 750g of Chinese winter cabbage
- 1 medium size carrot, cut into matchstick size of 2.5 cm long
- 1 medium size daikon radish, cut into matchstick size of 2.5cm long (optional)
- 5 to 6 cloves of garlic, peeled and crushed
- 1 big knob of fresh ginger, peeled and crushed
- 1 bunch of spring onions, cut 2.5cm long
- 2 tablespoons of fine Korean chili powder, more if needed
- 2 tablespoons of sesame seeds (optional)
- Plenty of sea salt to initially cure the cabbage, and also for the kimchee preparation itself.
Wash cabbage in cold water, rub generous amount of sea salt in between the layers of leaves and set aside in a colander to drain for about 30 minutes. A quick rinse in cold water, and cut the cabbage 2.5 cm long and place in a big stainless steel bowl.
Add the rest of the ingredients to the bowl and mix well. Transfer to a Pyrex container with a lid and place the container in a dry warm area of the kitchen for 24 to 48 hours. All the ingredients should have wilted due to fermentation process kicking in. Transfer the container into the fridge and wait another two to three days by which time kimchee will be ready. Kimchee keeps well in the fridge for a very long time. Traditionally, kimchee is made in preparation for the long winter months in Korea by preserving the abundance local cabbages and other variety of greens.
Kimchee is also very versatile. You can use it in fried rice, stir fry noodles and also in soup with other ingredients added to it like tofu cut into cubes.
Zucchini/carrot spaghetti with tahini sauce
- 2 medium size zucchinis
- 2 medium size carrots
Peeled carrots and zucchinis and spiralised into a large bowl.
For the tahini sauce:
- 2 tablespoons tahini
- ½ cup olive oil or (or equal part of olive and cold press sesame oil or roasted sesame)
- ½ cup apple cider vinegar
- Juice of ½ a lemon
- 1 tablespoon agave
- 1 tablespoon sweet chili (optional)
- 1 clove of garlic finely minced (optional)
- 1 small know of ginger, finely minced
- 1 tablespoon tamari
- A pinch of sea salt
Place everything in a cereal bowl and whisk with an eggbeater until creamy, drizzle over the carrot zucchini and mix well with a WOODEN spatula, delicately without bruising the fresh ingredients. Or use a pair of chopsticks.
Serve with freshly chopped coriander/spring onions and a pinch of sesame seeds. Freshly thinly sliced red chili will add a splash of crimson to the final touch. Yum!