yes i do, i don't have a starter. i naturally ferment it. i haven't made anyone sick yet so i guess i'm doing something right. lol.Do you make your own kimchee? What do you use as starter?
i just salt it, squeeze it out, mix the powderized rice in and the pepper mix and it ferments. tastes like kimchi, smells like kimchi. then it must be kimchi. lol. i make it like how it is i saw online in recipes. I don't like using oysters or shrimp as part of the starter coz i'm highly dubious of what what would do with all that hardwork i put into making it. lol.
thanks for the tips!With Hainan chicken rice the best places for it in Malaysia aren't in the food courts. Should anyone want to look for this in Malaysia a quick google will tell you where the specialist restaurants are. There are places that have been cooking and serving nothing but Hainan chicken rice for generations. IMO the best ones are in a small town called Ipoh. The essentials are in the poaching of the chicken and the use of chicken fat in cooking the rice. Even in the chilli sauce should have some chicken fat in it along with kumquat juice and finely julienned peel. And of course you'd have to start with what Malaysians call "kampong chicken" which is basically organic free range.
with what's going on in Sabah and the Philippines, I doubt i'd ever be going to Malaysia anytime soon. =(