I’ve mentioned before that all the kimchi that I’ve made always turned out not so great. So following the advice of my Ampang friend I decided to go back to the basics. No more following elaborate and complicated recipes from the internet and kimchi cookbooks. For this latest ampang-style kimchi, I only used nappa cabbage, diakon radish, green onions, hot pepper powder, ginger, garlic, salt and sugar. I left out:
1. expensive korean pear
2. korean anchovy fish sauce
3. salted tiny shrimp
4. sesame oil and seeds
5. sweet rice flour (starch mixture)

It tasted quite good, sort of fresh tasting.

I finally baked the easter ham that I won in a raffle months ago. I used a pineapple juice and honey glaze on it. Many baked ham recipes use whole cloves (bunga cengkih) but whole cloves cost like $5 for a small bottle so I left it out. I gave away some of the ham, freezed a whole lot, and chopped up some for pineapple fried rice.

My advisor is on her sabbathical. I got permission from her to go through her collection of journals in her office. She even lets me keep the duplicate copies of her journals.