when it gets chilly

in japan, bila time time dah chilly mcm ni...people bring out their kotatsu (table with heater under them with a comforter-like tablecloth to keep the heat in) and they prepare dishes to help them warm up...amongst popular dishes is of course the nabe (which literally means periuk)

anyway here's a nabe dish i learnt from my juniors last year when they had a nabe party at their house...

Kimchi Nabe

The first thing you do is prepare the dashi (fish stock). Since dashi is a common ingredient in japanese cooking it's easy to find it sold in powder form ..org dulu2 buat from scratch.....pergh mendokusai.. since i don't really like the taste of dashi i added some udon soup to the pot...bagi wangi sikit..

Next you add the kimchi flavouring....masam masam pedas gi tu.

And last but not least you add in all the condiments...fish cake , toufu, chinese cabbage, mochi, mushrooms and so on...my juniors put in pieces of fish to give it more flavor and so on...i opted for chicken meatballs.

Chicken Meatballs

A simple mixture of:

* 1/2               Onion

* 2     cloves    Garlic

*1/2   cm         Ginger

                        Red Chilly (optional)

  250  g            Minced chicken

  1                    Egg

                        Oyster Sauce

                        Katakuriko

                        Salt

Then you just shape it into little balls...and drop them into the soup.....yum yum