Sewing Blog

Pengumuman, pengumuman...

Saya dan satu orang teman sedang mempersiapkan sewing blog kami. Isinya akan membahas project kami masing-masing yang kadang ada tips dan trick-nya, trus review kain, review toko terkait menjahit, review pattern (khususnya indie sewing patterns), dan lain-lain. Jadi, mulai hari ini, semua postingan saya tentang menjahit akan pindah ke blog kami yang baru. Namun sementara ini blognya belum siap. Nanti kl sudah oke, akan saya umumkan lagi.

Terima kasih atas perhatiannya... *kiss*


EDIT 15/05/2015: Silakan ke sini untuk melihat sewing blog kami. Happy sewing!

Sydney pattern by C’est Dimanche

Bought this pattern long time ago and had the first opportunity to try it just last week. However, it’s not my first C’est Dimanche. Previously I made a nice top from another pattern (see here). But it was a simple one compared to this Sydney. Sydney has a full body lining. Well, of course we can skip that but for making a nice & comfy vest (or jacket, trench, coat), I think it’s better with a lining. The construction of this lining was not difficult. It just made the whole process longer.

In general, this pattern is easy. Just because it is longer, we need to be patient. My first Sydney was planned for the last KCW event. Unfortunately, I just couldn’t make it until last week.

Sydney light coat, size 6 years old

Fabrics & notions:

• baby corduroy from Les Coupons de Saint Pierre
• floral cotton from Daddy's Girl Fabric
• brown piping
• 4 dark brown buttons 18mm

Some notes :

• Baby corduroy is easy to sew. But the first thing that we need to pay attention is the direction of the wale when we are about to cut the fabrics according to the pattern pieces. Once we decide to put the bodice (for example) in one direction (top and bottom), we have to do same direction for the rest of pattern pieces. I saw this explanation from the TV show Cousu Main first season. It’s a kind of sewing competition as a reality show (Masterchef kind of thing but in sewing).
• The passepoil (piping) was sewed by using the sewing foot for invisible zipper. It was easy. But at the first attempt, I was not close enough to the cord part so it made a little gap (and it was quite visible). I sewed to close that gap by hand. The result was fine. Just changed a little bit the straightness of the piping on the fabric (if we see as a whole result). But it’s ok for my first piping sewing.
• Again, for the piping, I think it would be nicer if I used the same fabric with the lining. It means, I should make by myself instead of buying a ready one.
• The part of sleeves that needed to be sewed on the bodice part was longer. I was thinking, perhaps I had to make pleats on the top of sleeves. But since it was not written on the instruction, I let the longer part as it was.
• The placing of the collars need to be precise to avoid imbalance between the right part and the left one. I found a difficulty in here. I thought that it would be easier if I used a mannequin.  
• The buttons 18 mm are not big enough for me. Next time it should be bigger.
• About the size, well, for my daughter that is taller than usual kids at her age (5 yo), the length of the sleeves and the coat are just at the limit. Pourtant I already reduced the seams for the both sleeves and coat. I should remember this very well for the next attempt of Sydney. The size 6 yo is okay but I need to lengthen the seam at the sleeves and the coat. Two centimeters would be fine.
• Concerning the fabric, baby corduroy is so light and not suitable enough for this fall season. It can be nice for summer or late spring.

I saw at C’est Dimanche fans blog, there are some mothers that made Sydney coat with a capuche. So interesting. I need to see how they made it. 

So, for the next Sydney, I would like to use laine/wool fabric for winter, homemade piping, bigger buttons, and add some useful things like a capuche and pockets. What do you think?

Atelier Kimchi II

Around 3 weeks ago, my korean friend was teaching me again how to make kimchi. But this time: the kimchi blanc. Kimchi blanc does not use any chili as the ingredient so it's suitable for children or adults who can not eat chili.

As usual, my friend did not give any specific measurement for the ingredients. Sorry for that ;( I tried to remember the approximate amount of ingredients she put on the kimchi but I think after couple of attempts, you can adjust to what you like.

For the main ingredient:
- Chinese cabbage (or another name in wikipedia: napa cabbage), size medium

Cut this cabbage into 2 (as shown on the picture). Put in a big bowl and pour it with coarse Guérande salt (my friend said it's possible to use any salt at home but the best one is 'gros sel de guérande'. The salt must be spread evenly even on the inside part of the cabbage. Add a little water if it looks dry. Set aside for around 4-8 hours or until the cabbage harder part (stem) is becoming soft and not easily broken when we fold.

Note. In this cabbage part, it is important not to choose one that is too big because the process of salting will take so long (up to 12 hours for a big cabbage). 

I prefer to prepare this cabbage early in the morning and then continue the rest after my lunch time. But once again, it depends on the result of the cabbage after salting.

For the fish stock (picture above):

• water
• half of apple
• half of onion
• fish sauce (nuoc-mam can be used)
• thick alga (I don't know where we can find this since my friend brought it from her country - in the picture, you can see it inside a bowl)
• 2-3 small cloves of garlic
• 1 cm of ginger
• 4-5 dried anchovies

Boil all of those ingredients above in a pan with a slow heat. We have to make sure that the fish stock is enough boiling. 

While waiting, we can have lunch or anything else... :D 


Now for the other vegetables (and fruit) that accompany the chinese cabbage:

• a half red bell pepper - slice long and fine
• a half green bell pepper - slice long and fine
• a half chinese white radish - slice long and fine
• some chives (I used around 6 stems) - cut 3-4 cm
• a half of carrot - slice long and fine
• a quart of apple - slice long and fine (apple is optional)
• one onion - slice long and fine
• 5-6 big cloves of garlic - slice finely
• mix of coarse Guérande salt and 'fleur de sel' (the difference of them can be seen in here)
• sugar (powder)

Mix all those ingredients above in a big bowl and set aside to marinade for around 1-2 hours.

***

When everything is ready, follow this YouTube video to put the mixed sliced vegetables (and apple) inside the chinese cabbage.

***

So now the chinese cabbage is already in the plastic container. Last step is: take the fish stock and pour it into the plastic container. Fill the container with the stock until it's all covering the cabbage. 

Voilà! It's done now. We just need to close the container and put it at the room temperature until the next day when we can store it inside the refrigerator for, I don't know, couple days. Because at the end, it depends on us when we want to eat that kimchi. The longer we keep it, the taste will develop differently. People say, the taste is better if we keep it longer at the fridge. My friend often makes a big batch of kimchi in a big container and then she keeps it for one or two months. Every time she needs to serve a little part of it, she just takes a little portion and put it into a small container. The rest stays in the big container.

I hope it's quite clear. I'm sorry if I miss some parts. You will find your way, I'm sure of it.