All in one…

Nothing beats cooking a one-pot meal like this kim chi stew…

…for instance.

Some of you may recall my blogpost last month where I mentioned that my missus made her own kim chi

…two big bottles and from the look of it, it is not going to last much longer. They have finished the big bottle and are halfway through the smaller Nescafe one.

They had their own-made bibimbap and kim chi fried rice…

…a few times, kim chi pancakes, japchae and so on or they would just eat it like that with rice.

Well, this time around, they attempted to cook this kim chi stew in a claypot. It certainly was very easy to cook – you just have to dilute some kim chi in water, depending on how concentrated you would like it to be. After that, you bring it to boil before you start throwing in anything you want.

That day, my missus added mushrooms, tofu, mussels, Pacific clams, Chinese cabbage and dunno what else, even some Korean rice cakes which is something like our Chinese/Foochow pek koi

It was impromptu, a spur of the moment kind of thing. Otherwise, if we had prepared some nicer ingredients to throw in – some prawns, udang galah or our freshwater prawns especially, some sotong (squid), clams, fish slices or fish balls, scallops and so on and so forth for a lovely kim chi seafood stew, I bet it would taste really great. I must add, however, that I would prefer tang hoon (glass noodles) or the fine and smooth translucent hor fun/kway teow instead of the Korean rice cake though as I am not quite into its chewy texture, same thing with our local pek koi.

Yes, I did help myself to the stew – I had it with rice and it was actually very nice. The taste of the kim chi was not that strong and the sweetness of the mussels and the Pacific clams plus the flavours of all the added ingredients sure brought the taste to a whole new level. With all the special aforementioned ingredients, I bet it is going to be in a class of its own.

Having said that, I do think that there are other dishes that will definitely turn out awesome with such special ingredients – I would love them in tom yum

…for instance, a lot and I’m wondering if there is such a thing as a seafood poon choy, just seafood…

…or not. That would probably be nice but of course, it all boils down to personal choice and preference. Like I always say, what’s good for the goose may not be good for the gander. To each his own!

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

8 thoughts on “All in one…”

  1. Kim chi??.. I have yet to pick up my guts to try. Hopefully that day will come. If there is such thing as seafood poon choy, anytime for me. Would love it.

    1. This is quite nice, the kim chi is diluted and all the ingredients added sweetened the soup. Still, at the end of the day, with all those ingredients, I would prefer tom yam…or plain simple clear soup. To me, that would be much nicer.

      Here, for the Four Seasons, the first dish that they call leng pua (cold dish) or sio pua (hot dish), they will give you a lot more than 4 and you can request for all seafood – prawns, fish, fish cake, fish lips, Pacific clams, abalone, scallops, mussels and so on (depending on how much you pay, of course) and they pour that thick cornstarch gravy over everything and serve piping hot with the fire down below. In a way, this is like poon choy, just that it is not in a bowl or claypot.

  2. very korean. your missus very pandai can make own kimchi.

    Seafood poonchoy? nope, not for me, but hey I know lots of seafood lovers who would like that. And there are dishes like that, it’s not called poonchoy though. A whole platter of seafood doused in poonchoy-like sauces.

    1. What’s in a name? A rose by any other name will smell as sweet. As a matter of fact, if you ask a Foochow from here what poon choy or poon chui is, it is not something anyone would want to eat. LOL!!!

      Ya, the ladies in the house are so into anything and everything Korean including all their TV dramas.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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