Cynthia bought me Korean Lunch
The luncheon at the Korean Restaurant at boat quay was not too bad, the food was good and the chat with good with Cynthia.. except
The waitress had buttery hands and legs that shocked me twice…
First we heard a loud CLAND CLAND CLAND at the right back of the restaurant and busy busy to remove the debris on the floor made by the plates.
Me had homemade noodles soup homemade noodles and its NICE! Tasty and yummy.
Then the waitress was carrying the tini plates of KIMCHI to the outside table when WOW, CLAND CLAND CLAND, she slipped and fell on her back and some more CLAND CLAND CLAND!
I got frightened for her when I witness her falling, seemes painful and scary then when I started recalling back the fall, it broke out into laughter!!!!
Ok I know I shouldn’t have laughed! It was just natural reaction… ahem
Oh by the way, do you know KIMCHI means several plates of side dishes and not the KIMCHI hot white vegetable?
I just learned this today!
Composition Kimchi’s composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the kimchi. While the most popular type of kimchi is the napa cabbage variety, countless different types exist, including regional and seasonal varieties. Popular variants include kkakdugi (깍두기) which is a kimchi made with cubed radishes, and oh-ee so-bae-gi (오이소배기) which is a stuffed cucumber kimchi. Kkaennip (깻잎) kimchi features layers of perilla leaves marinated in soy sauce and other spices. The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Although the most common seasonings include brine, garlic, scallions and chili pepper grind, countless varieties of seasoning and ingredients can be replaced or added depending on the type of kimchi being made. Common seasonings also include ginger, onions, salted fish or shellfish as well as fruit or fresh seafood. Moreover, kimchi is not necessarily spicy or red. White kimchi (baekkimchi) is seasoned without the chili pepper grind and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a popular kimchi that is not spicy. A popular dish of cold noodles in “donchimi” brine (dongchimi gooksu) is eaten widely during the summer months.