Memories in the Cooking

We first tried this at Xiang Xiang Hunan Cuisine Restaurant. I found the chinese peppers at Sheng Siong and decided to buy some back to try.  Ingredients: - about 6 Chinese peppers  - pork collar sliced - 2 tablespoons of light soya sauce - 2 tablespoons of oyster sauce  - 1 tablespoon of minced garlic  - 1 teaspoon of corn starch  Procedures:  1) Cut the Chinese peppers into bite-sizes and remove the seeds.  2) Marinate the pork collar with corn starch and soya sauce.  3) In a fry pan, dry fry the Chinese peppers until fragrant.  4) Add oil, minced garlic and pork slices. Stir fry until cooked.  5) Add oyster sauce to season. 

My elder boy to eat kimchi so much that we decided to make our own.  Ingredients: - 1 head of napa cabbage (more than 1.2kg), cut into small pieces  - 2 large carrots, shredded - 1 bunch of spring onions, chopped  - 2 Korean brown pears  - 10-15 cloves of garlic  - 1 piece of ginger  - 1 large onion  - 2 cups of gochugaru  - fish sauce  - 2 large tablespoon of honey  - 1/2 cup of rice flour  - 1 tablespoon of scrimp paste  - salt  Procedures:  1) Place napa cabbage into a large container. Add half a cup of salt and 4 cups of water. Soak the napa cabbage for 30 mins.   2) In a blender, add garlic, onion, ginger, pear. Blend into a paste.  3) Add the paste to a large bowl. Add gochugaru, fish sauce, scrimp paste and honey.  4) In a pan, add 2 cups of water and half a cup of  rice flour. Heat up the mixture until it becomes a sticky paste.  5) Add the rice flour paste to the gochugaru paste....