MDBW Book Club
Try Our Recipes
We're all about the joy of sharing our delicious food! Every member brings their own yummy contribution to our gatherings, and some of us are true culinary wizards. Dive into our collection of mouthwatering recipes, a testament to the culinary talents within our book club. Explore the list and get inspired in your own kitchen!
Kyla's Delicious
30-minute Kimchi
Kyla's Delicious
3 Ingredients Kimchi Fried Rice
Kale Mango Salad
Ingrredients:
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2 lb napa cabbage
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1/4 cup salt in 1 cup water
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1/4 cup fish sauce
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1/3 cup red pepper powder
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2 spring onions diced
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5 cloves of minced garlic
Method:
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Chop napa cabbage into bite-sized pieces and soak in salt/water.
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Add all other ingredients into a bowl and mix.
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Put in mixture from #2 into napa cabbage after rinsing out salt water a few times.
Yield: 2 x 16 oz jars.
Ingrredients:
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3 cups cooked rice
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1 cup Kimchi
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1 onion
Method:
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Dice onion and brown in frying pan until translucent with a little bit of oil.
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Toss rice in, and fry until there's a little char.
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Toss kimchi in and mix well, and fry until incorporated.
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Optional: sprinkle on spring onions, sesame seeds, sesame oil, seaweed strips, and a fried egg.
Yield: 3 people.
Ingrredients:
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1 ripe mango, finely diced
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2 cloves garlic, minced
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2 tablespoons chopped fresh cilantro
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2 tablespoons white vinegar
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1 tablespoon agave nectar
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Salt and pepper
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1/4 cup olive oil
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1 bunch dinosaur kale, stems removed, leaves shredded
Method:
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Combine the mango, garlic, cilantro, vinegar and agave in a bowl.
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Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed.
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Add the kale to the dressing and toss to coat.
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Set aside for 20 minutes before serving to allow the kale time to soften.