I have a feeling that today’s recipe will be either LOVE it or HATE it type.
It is all about the snails, the edible kinds. Yikes!!!
Actually the word “snail” for this dish is not the right translation. The sea snails I used for this recipe in Korean is called “골뱅이, golbangyi”. The snail in Korean is “달팽이, dalpangyi”. I couldn’t find the right English word for golbangyi, and the next close thing is the snail. So I will call this recipe the Spicy Korean Sea Snail Salad, 골뱅이 무침 (golbangyi muchim).
I think I have tried more than 3 dozens of different chocolate cake recipes since 1995; the year I got married and began my journey of western cooking & baking.
Among those recipes, there are quite a few I like. They make scrumptious chocolate cakes. But when it comes to its simplicity to make (excluding the cake mix versions) with the irresistible soft & moist crumbs, and the rich chocolate flavor…, I must say this is the recipe I vote.
I must admit that I am not a curry expert.
I am not an expert making very authentic curries but I do enjoy eating various types from all over the region, though.
For living in Kuala Lumpur, Malaysia, you can get really delicious curries from everywhere in the city. Malaysian, Indian, Pakistani, Lebanese, Middle Eastern, African… you name it. Maybe because there are so much to choose from and so easily accessible, I just take my family to the nearest restaurant whenever we get the curry craving kicking in. No wonder I never bother to cook curries at my own kitchen.
If I have to pick one green vegetable that I have to stick with rest of my life time (I know it sounds very extreme),
if just one…,
it would be spinach. No need to think twice!
I am sure there are quite a number of people in this world who hates spinach. But for me and my house? We serve the spinach.
Spinach is very versatile vegetable. You can eat raw in the salad or boil in the soup. You can stir-fry or even grind up to make healthy smoothies.