Kimchi spaghetti

It was only a matter of time really. The bag had been opened a week earlier and after eating enough kimchi to ensure sodium overload, I dumped the rest into the requisite plastic container and placed it at the back of the fridge. 

Over the following week, every opening of the fridge door let out a blast of flavourful, pungent odour that only kimchi can produce. A blast. I’m not talking waft, no no no…with kimchi it’s a direct blast to your nose; like when you first step off a plane in India and get hit with that unmistakeable blast of cow, only this is garlic. 


So after one week of creating the perfect storm in that fridge I thought why not? I’m in the mood for some spaghetti. And how else to rid the kitchen of the cloud of kimchi smoke that had started to penetrate everything around it. Now, at this point, let me tell you that I have seen 1 or 2 episodes of EpicMealTime and my brain has been filled with crazy images of bacon, beef, Jack Daniels, maple syrup, and ridiculous gluttony, so infusing thin strands of pasta with the power of kimchi seemed absolutely reasonable. But you can’t just have a kimchi sauce. You need to infuse the kimchi sauce with stuff.

Zucchini, mushrooms, red wine, some kind of weird looking thick, round bacony looking discs, nuts, more mushrooms, maple syrup, cane sugar, half an Oreo cookie, a shot of Vodka, tamarind sauce, a splash of soya sauce, tomatoes, and of course, half a Cadbury Creme Egg. What that created can only be described as the sweet stench of kimchocochoink!

Still, the final product was actually good! Surprised the heck out me and more importantly, that kimchi nuclear cloud that looked to take over the entire house everytime the fridge door opened, was now gone.

Xīn Nián Kuài Lè! 2013 is the Year of the Snake so let’s enjoy some “Turnip Cake”!


So, a couple of weeks ago marked the beginning of the Year of the Snake. The Water Snake to be precise. Coming from Vancouver, I am used to the dancing dragons, firecrackers, amazing food and red pockets that ring in the Chinese New Year and always love participating in the festivities. This year however, for the first time ever, I decided to try to make those delicious turnip cakes that are eaten at this time, all by myself.

I have always loved eating turnip cakes (more like inhaling them) at dim sums all over the world. In fact, once I left Vancouver, Sundays were never really the same again as dim sum Sundays were a sort of tradition there. Still, my love of those scrumptuous turnip cakes never faded and with a large kitchen, mooli in the fridge, and hungry stomaches waiting, it was time to get started!

Before I lay out the steps to savoury success though I’ll let you that I have no idea why they are called turnip cakes. I know there are other “cakes” which are savoury but it still seems rather odd to call anything not sweet a “cake”. Nevertheless, we are going to push forward and make these yummy bundles of deliciousness…


Total waiting time until taste explosion: 90 minutes (40 minutes to prepare everything and 50 minutes to steam)

Kitchen things you need:

  • 3 small/medium sized tinfoil rectangular pans about 5″ wide, 8″ long, 2″ deep
  • a wok and lid or better yet, a steamer
  • big pot
  • frying pan

The team to assemble:

  • 1 large mooli radish (approx. 30 cm and a couple cm’s thick all around), peeled and chopped in thin strips
  • 4 Chinese sausages (feel free to substitute bacon, ham cubes, dried prawns, or even walnuts if you are vegetarian)
  • a bunch of green onions (or substitute regular onions), finely chopped
  • 4 or 5 Chinese mushrooms (or substitute Chestnut mushrooms)
  • a bunch of coriander leaves, chopped
  • regular rice flour (DO NOT USE glutinous rice flour. You will curse the day you ever saw that stuff if you do. Trust me, that’s what I used my first attempt :D)
  • a bit of black pepper
  • a splash of soy sauce

Let’s get this party started!

  1. So the first step is to soak your mushrooms to get them to soften a bit. (If you are not using Chinese mushrooms, you can still do this but don’t have to as they would already be soft).
  2. Now, peel and chop your mooli into nice thin strips. Don’t worry about the shape too much as long as they are not too thick.WP_002194
  3. Put all of your chopped mooli in your big pot and fill with just enough water to cover the mooli. Now, boil until the pieces are soft enough to break in two easily.WP_002198
  4. While the mooli is boiling, chop your onions nice and tiny, along with the coriander and mushrooms. Next chop your sausages as you like. The smaller the better as you will have better distribution in the cake. Or just add more sausage/substitute 😉
  5. Now add as much rice flour as you had mooli into a bowl. So, if you had a big bowl full of mooli strips, fill up the same big bowl full of rice flour. Slowly add water to the flour and stir with chopsticks, if you have them, while adding water every so often until you have mixed the  flour and water completely. Set aside. rice flour
  6. Pan fry your onions, mushrooms, sausages and coriander on medium heat until everything is nicely glistening with oil from the sausages. A couple minutes before the mix is ready, sprinkle black pepper all over and throw in a splash of soy sauce. Mix well and check on the mooli. By now, they should be ready so turn off the heat for all.WP_002205
  7. Dump the fried mixture into the mooli and stir it all in.WP_002206
  8. Now add the rice flour that you have set aside (Make sure the heat is not on or else the rice flour will immediately start to stick to the bottom of the big pot) and stir it all in, making sure that you mix everything very well so that all ingredients are spread throughout. It should look like a fried onion and sausage milkshake in the big pot. Mmmmm yum yum 😀
  9. Put 2 pints of water in the wok and place it on high heat. Cover with lid.
  10. Pour your mixture into the tinfoil pans.
  11. Put your tin foil pans in the wok and cover with lid.WP_002231
  12. Make sure you check on the water level in the wok every 15 minutes to ensure that it does not burn. Keep refilling with water.
  13. Check with chopstick or fork that the cake is firm. Once firm enough, take out and set on cooling rack.
  14. Repeat for as many trays as you have made.
  15. Congratulations! Your turnip cake is steamed and ready. Now, you need to cut it up into squares and panfry it for a few minutes. Once golden brown on all sides, serve with sriracha hot sauce and/or soy sauce. Enjoy!WP_002243

New computer, back on track :)




Hello hello! Sorry about the lack of posting but my little netbook’s processor couldn’t take the workload anymore and fried itself just after my last post. Fortunately, I won an eBay bid and got this amazing laptop that I’m typing on now! Yaaaaaaaaaay!!! Anyways, I have a bunch of pics and freestyling recipes that I’ve kept over the last few weeks and will be loading ’em up over the next couple days. Hope you like them and thanks for following/liking/checking out my blog 🙂

Peace and love to all!