Key PointsAmina Elshafei’s culinary journey blends Korean and Egyptian influences.Her household dinners rising up usually featured a mixture of non-Korean mains alongside kimchi.Because the festive season approaches, she suggests exploring Korean seafood dishes.
Amina Elshafei’s culinary journey is deeply rooted in her childhood experiences.
Her Egyptian father, an accountant, and her Korean mom, a nurse, met in Saudi Arabia earlier than migrating to Australia in 1989.
The Sydney-based chef and writer rose to prominence in 2012 when she appeared on MasterChef Australia, the TV present which sees newbie cooks tackle each other.
To the preliminary shock of some viewers, the hijab-wearing contestant showcased a deep data of Korean delicacies.
Amina Elsahfei Supply: Provided / Amina Elshafei
Rising up in a cultural ‘milkshake’
Ms Elshafei fondly recollects her childhood residence as a “milkshake” of cultures.
As one of many few Muslims within the Korean group in Australia, Ms. Injong Kang, appeared on the SBS Korean program a decade in the past, aiming to foster understanding throughout Ramadan.
And but she says her household additionally felt a way of disconnection.
“I did not have any prolonged household in Australia once we have been younger. I did not have anybody from both of my dad and mom’ sides round,” she stated.
“It was fairly arduous for my dad and mom, so I feel they instilled tradition for us at residence by means of meals.”
She visited South Korea prior to now and was impressed by the delicacies. Supply: Provided / Amina Elshafei
Ms Elshafei reminisces about her childhood dinner desk – some nights can be Korean, others Egyptian, Center Japanese or Australian-inspired meals together with Italian dishes.
“It was at all times a combination, and fairly sometimes, we would have a non-Korean major meal, however we would even have kimchi (Korean-style fermented greens) on the desk,” she stated.
This apply of consuming kimchi together with Western meals similar to pizza, pasta and steaks is widespread in South Korea.
Amina Elshafei celebrating her second birthday by carrying hanbok, a standard Korean gown. Supply: Provided / Amina Elshafei
From experimentation to experience
Ms Elshafei’s culinary expertise have been honed by each dad and mom. Since her nurse mom usually needed to work weekends, her father additionally performed a giant half in cooking.
“We have been fairly hands-on within the kitchen, so my dad and mom would give us little odd jobs to do whereas they have been cooking, and you recognize, a part of that can also be studying about components and cooking strategies,” she stated.
She stated she began to prepare dinner from early high-school age, initially for herself, however finally for the entire household.
“It was at all times an experiment. Some days have been good, some days have been dangerous, however that is how it began for me, and clearly over time my cooking’s gotten higher,” she stated.
Of the Korean meals launched by her mom, Ms Elshafei expressed a specific fondness for noodle dishes.
“I like jjajangmyeon (noodles with black bean supply). I like jjambbong (Korean seafood spicy noodles). They’re a few of my favourites. I like, particularly in summer time, a extremely chilly naengmyeon (chilly noodles in chilled broth), or a extremely spicy bibimguksu (spicy combined noodles),” she stated.
A non-spicy Korean noodle dish ready by Amina Elshafei. Supply: Provided / Amina Elshafei
Whereas she was immediately drawn to Korean delicacies’s mix of salty, candy and spicy parts, she stated she additionally fell in love with Egyptian cooking.
“Egyptian meals stems loads from Center Japanese cooking, however I suppose the individuality of Egyptian cooking is that it additionally takes on the cooking strategies of African meals,” she defined.
She stated she enthusiastically thought of molokhiyah, a vibrant inexperienced soup crafted from the leafy Jute mallow plant, as one in every of Egypt’s signature dishes.
It holds a particular place in her coronary heart alongside different favourites like foul medames, a breakfast important constructed from stewed fava beans, and koshari, a particular vegan delight layered with mushy lentils, buttery rice, pasta, all introduced along with a tantalising garlicky coriander French dressing and a zesty, spicy tomato sauce.
Amina’s dinner desk
Now a mom of two younger youngsters, Aya, 4, and Zayd, 2, along with her Lebanese husband, Ms Elshafei has noticed an extra transformation in her dinner desk choices.
“Now we have children, who’re 1 / 4 Korean, 1 / 4 Egyptian and half Lebanese, so clearly the Center Japanese facet is the dominant issue of their diets. However, in saying that, I am doing nicely as a result of I am beginning to introduce them to kimchi,” she stated.
She stated she was introducing her youngsters to different Korean delicacies similar to kimchi fried rice, bibimguksu, and doenjang jjigae (fermented soybean paste stew), getting ready them in a light, non-spicy model – a super introduction to Korean meals for rookies, particularly for kids.
Amina Elshafei holds her daughter, Aya. Credit score: Provided / Amina Elshafei
Whereas discovering Korean components was a problem when her dad and mom first migrated to Australia, she stated availability had considerably improved.
“Again then, there was just one Asian grocer that offered very primary Korean components in Campsie,” she stated.
“Go there now and there is like three Korean grocers. You may go to Strathfield and Eastwood (well-liked Korean enclaves), and even stroll by means of Woollies and Coles and also you see on the cabinets gochujang (Korean chili paste), and all several types of ramyen (on the spot noodles). It is improbable to see this publicity.”
Korean seafood recipes for Christmas?
Because the festive season approaches, Ms Elshafei stated it was a possibility to attempt new issues – together with Korean recipes.
Regardless of the prevailing love for Korean barbecue and meat dishes in Australia, she advocated shifting the main target to seafood.
Amina Elshafei says a Korean seafood stew is usually a nice choice for the festive interval. Supply: Provided / Amina Elshafei
As South Korea is surrounded by water, she stated it had an abundance of recipes that paired splendidly with Australia’s plentiful seafood produce.
“I do know my mum, once we have been rising up, used to get squid or octopus and boil it in sizzling water, slice it up and we might have it with a very nice tangy gochujang supply. It is scrumptious,” she stated.
“You probably have folks coming over for Christmas or New Yr’s and also you make haemultang (Korean spicy seafood stew), everybody’s sitting round it, you recognize, it is so beautiful. Everybody simply digs into this one lovely stew of seafood. It is improbable.“
