Kimchi Tapanade

Ingredience
150g cabbage kimchi, roughly chopped
120g firm tofu, roughly chopped
10 stuffed green olives, roughly chopped
1 tsp black sesames, toasted
1 clove garlic
1 tsp sesame oil
1/2 tsp Lee Kum Kee garlic chilli sauce
1 tsp lemon juice
1/4 sprig spring onions - shredded for garnish

Method
Blend all coarsely, garnish, and serve with rice crackers

I remember the year when I was 11, and Mum went overseas for a month and Dad had to cook for us. On the first night he made this big pot of soup where he chucked in everything he could find in the fridge & boiled it up. It was so huge that we couldn't finish it. The next night he found more stuff to chuck into the left over soup and added more water. And so on and so on. It was still the same pot of soup when mum got back. This is like that, except much better.