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Korean Classic Cabbage Kimchi - This side dish of fermented vegetables continues to be an essential part of any Korean meal. Early kimchi dishes were relatively mild, spiced with fermented anchovies, ginger, garlic, and green onions. Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder.

Born from the need to preserve vegetables throughout the country’s long and bitter winter months, this fermented pickled cabbage is a mandatory presence on every Korean table. Its high vitamin content and tart, slightly sour and spicy flavor is now winning many converts abroad.

Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood.

Preparation time: 1 day
Serves 4-6

• 1 large Chinese cabbage (about 1 1/2 kg / 3 1/2 lbs)
• 3 liters (12 cups) water
• 250 g (1 cup) sea salt or coarse salt

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Indian Spicy Tomato soup, this soup is deliciously spicy, completely vegetarian, has no cholesterol, it is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.

Serves 4
Preparation time: 25 mins
Cooking time: 20 mins

• 500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
• 1 1/4 litres (5 cups) water
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 3 cloves garlic, ground to a paste
• 2 cm (1 in) ginger, ground to a paste
• 1 1/2 teaspoons salt
• 2 tablespoons oil
• 2 small cinnamon sticks
• 5 cardamom pods
• 5 cloves
• 1 teaspoon fennel

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Adobong sitaw another mouth-watering Filipino dish. Adobong Sitaw is a combination of string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly.

Estimated cooking time: 50 minutes

• 250 grams of ground lean pork
• 2 bunches of sitaw (string beans), cut into 2-inch lengths
• 1 head of garlic, peeled and crushed
• 1 onion or 2 shallots, peeled and thinly sliced
• 1 bay leafground black pepper
• 1/4 c. of vinegarabout
• 3 tbsps. of soy sauce
• 2 tbsps. of vegetable cooking oil

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Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

Estimated cooking time: 1 hour and 45 minutes

• 800 g green papaya, grated or julienned
• 2 medium carrots, grated
• 1 onion, grated
• 1 medium red capsicum (pepper), julienned
• 1 medium green capsicum, julienned
• 1 c raisins
• 2 Tbsp salt

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Makes 3 servings

Estimated cooking time: 40 minutes

• 2 cups green beans
• 1 small onion, sliced
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Dash of Tabasco sauce
• 1 tablespoon fresh mint, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

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Try out a different kind of ukoy using ubod instead of togue or kalabasa.

Estimated cooking time: 40 minutes

• 1 cup cornstarch
• ¼ cup water
• 1 teaspoon atsuete oil
• 1 cup cooked, peeled shrimps
• 2 onions, chopped
• 2 eggs, beaten
• 1 cup shredded ubod
• salt and pepper to taste
• oil for frying

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