Wednesday, November 16, 2016

"Maejakgwa"/梅雀菓/매작과

Dear friends, share with you these Korean cookies with you.
In Korean, this is called "Maejakgwa"/ 梅雀菓/매작과.

We can use the green tea powder, pumpkin powder etc as colouring. Maejakgwa (Korean매작과) or tareagwa is a variety of hahngwa, or Korean traditional confection, consisting of wheat flourvegetable oilcinnamonginger juice, " jocheong," and pine nuts. It is also categorized as a form of yumilgwa.

Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flourhoney, "yeot," sugar, fruit .

韩菓韓語:한과韓菓,或조과造菓)是韩国传统糖果糕點的泛称,一般由谷物面粉蜂蜜水果等原料制作,主要包括茶食(다식)、江米條油菓药菓熟实果果片正果馒头菓梅雀菓等,在韓國通常搭配傳統茶飲一同食用,也是在傳統節日祭拜不可或缺的供品和韓國人過年送禮的禮品之一。韓國京畿道抱川市建有韩菓文化博物馆介绍韩菓的历史由来、制作过程等。

Types of hangwa

Yumilgwa (유과): made by frying and kneading.

    • Yakgwa, literally "medicinal confectionery" is a flower shape biscuit made of honeysesame oil and wheat flour.
  • Suksilgwa (숙실과), made by boiling fruits, ginger, or nuts in water and then reformed into the original fruit's shape, or other shapes.
  • Gwapyeon (과편), jelly-like confection made by boiling sour fruits, starch, and sugar.
  • Dasik (다식), literally "tea snack." It is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujube.
  • Yeot (엿): a Korean traditional candy in liquid or solid form made from steamed normal riceglutinous riceglutinous kaoliangcornsweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
  • Yeot gangjeong (엿강정) : Pine nuts, peanuts, popped rice, walnuts, roasted beans or sesame seeds rolled in yeot mixture
  • Jeonggwa (정과) : Sugarized fruit, ginger, lotus root, carrot or ginseng
  • Mandugwa (만두과) : stuffed with a sweetened filling and coated with jocheong, or liquid candy.

(source: wikipedia)

Sift the flour, mix the flour with the water( add in the green tea powder . pumpkin respectively),ginger juice, salt. Add in water gradually and knead the dough. The more you knead, the better it is.

Flatten and roll the dough, roll the dough to 0.2 cm thickness, cut the dough by 5 cm x 1.5 cm each~~

Fold the dough and cut the lines as shown in the pictures respectively~~

Open the dough , you can see the lines as shown as above~~

Flip the dough through the center of the dough and make the shape as shown above~~

                             

             Fry  the dough till well done and garnish it with syrup/pine nuts powder  ~~

Summary:
1. Sift the flour, mix the flour with the water( add in the green tea powder . pumpkin respectively),ginger juice, salt. Add in water gradually and knead the dough. The more you knead, the better it is.

2. Cover the dough with a damp cloth. Let it proves for 30 minutes.

3. Sprinkle the work surface lightly with flour.

4. Flatten and roll the dough, roll the dough to 0.2 cm thickness, cut the dough by 5 cm x 1.5 cm each~~

5. Fold the dough and cut the lines as shown in the pictures respectively~~

6. Open the dough , you can see the lines as shown as above~~

7. Flip the dough through the center of the dough and make the shape as shown above~ 

8. Fry  the dough till well done and garnish it with syrup/pine nuts powder. 
(p/s:  one cup of flour  add in at least 1/3 cup of water( add in green tea powder or pumpkin powder),  please adjust the water accordingly, a pinch of salt, one table spoon  of ginger juice, )

 



Sunday, November 13, 2016

My Weekend Farm/周末农场 /주말농장 ...13th November 2016

Autumn is the season for making kimchi ! Harvested the Chinese cabbages and radishes from my weekend farm to make kimchi ~
秋天,是做泡菜的季节 ! 将周末农场的白萝卜,圆菜头和大白菜收割,做了泡菜!!

Not only the Chinese cabbages kimchi, I did make the radish leaves kimchi~~
除了做大白菜泡菜,也做了萝卜叶包菜~~

                             Part of the radishes from the farm~~
                             其中的一些白萝卜~~

                              Chinese cabbages from the weekend farm~~
                              从周末菜园所采回来的大白菜~~

                              Turnip and the radish/圆菜头~~

                              Chinese cabbage/大白菜~~

                              Turnip/圆菜头~~

                             Radish/白萝卜~~

                              Spinach/菠菜~~

                       Turnip, after peeling the skin/圆菜头,除去了表皮之后~~

                           The weather is getting cold, bring the lettuces home ~~
                           天气已渐渐转寒,将生菜带回家种~~

Wednesday, November 2, 2016

Apple Farm in Jin An (진안) / 镇安之苹果园

We went to Jin An on the the 28th Oct 2016. Jin An is located in Jeollabuk -do, average temperature is 10.6 C ~12.9C. This is one of the apple farms in Jin An~~












Tuesday, October 25, 2016

JL Dessert Bar

Surprisingly, "doenjang(Korean soybean paste )" is the sauce for this dessert, we wouldn't feel that if the pastry chef didn't tell us ^-^
First of all, congratulation for the grand opening of JL Dessert Bar, Pastry Chef Justin Lee and thanks one of the  pastry chefs for explaining each dessert when she served . It is located at 14,Seolleung-ro, Gangnam-ku, Seoul, Korea.(강남구 선릉로 120길 14) My daughters and I really enjoyed it ~~

感到惊讶,韩式豆酱竟然是这甜品的酱料,丝毫感觉不出来,如果甜品师没向我们透露的话 ^-^
首先,恭祝甜品师 Justin Lee,  JL Dessert Bar 的隆重开幕 ;也非常感谢其中一位的甜品师,细心的向我们介绍每一道甜品,当她端上甜品时。JL Dessert Bar座落于 14,Seolleung-ro, Gangnam-ku, Seoul, Korea.。女儿和我享受了美味的甜品~~


                          Both of my daughters liked this dessert very much~~
                          两位女儿非常喜爱这道甜品~~

                                                 Fruit dessert~~
                                                 水果甜品~~

                               Very impressive for the " jelly sikhye"(sikhye or shikeh is a traditional sweet Korean rice beverage)~~
对于这道甜品中的" jelly sikhye"(sikhye 或 shikeh 是韩国传统用米做成的饮料)印象深刻~~

                                     Macaron with lemon flavor~~
                                     含有浓浓柠檬香味的马卡龙~~


                    Thanks for the presents from JL Dessert Bar,as souvenir for opening ~~
                             谢谢JL Dessert Bar所送的礼物,新张启业的纪念品~~

                                             JL Dessert Bar~~

                                               Table setting~~
                                               餐桌摆设~~

                             One of the corners in JL Dessert Bar, New Zealand style coffee ~~
                             JL Dessert Bar内的其中一角落,纽西兰式的咖啡~~

                                One of the corners in JL Dessert Bar~~
                                JL Dessert Bar内的其中一角落~~

                                              Spoon & Folk~~
                                              汤匙与叉~~

                        The dishes are from New Zealand, by artisan NZ potter~~
                        这些盘子都是来自纽西兰,artisan NZ potter的作品~~


                        The dishes are from New Zealand, by artisan NZ potter~~
                        这些盘子都是来自纽西兰,artisan NZ potter的作品~~


Sunday, October 23, 2016

Homemade "Dotorimuk"(Acorn Jelly)/橡子凉粉/도토리묵

"Dotorimuk"/Acorn jelly is easy available at the supermarket in Korea. This was my first attempt to make the acorn jelly ^-^ I went to the mountain  for collecting the acorns which was about 5 minutes walk from my house. Squirrels love acorns.
“  Dotorimuk"?Acorn Jelly/橡子凉粉,在韩国的超市都很容易可以买到。 这是我第一次尝试做橡子凉粉 ^-^. 我到离我家约5分钟徒步时间就可抵达的山上去捡橡子。松鼠特别喜爱吃橡子。

Dotorimuk (also spelled tot'orimuk) or acorn jelly is a Korean food which is a jelly made from acorn starch. Although "muk" means "jelly", when used without qualifiers, it usually refers to dotorimuk. The practice of making dotorimuk originated in mountainous areas of ancient Korea, when abundant oaktrees produced enough acorns each autumn to become a viable source of food. Like other mukdotorimuk is most commonly eaten in the form ofdotorimuk muchim (도토리묵무침), a side dish in which small chunks of dotorimuk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
Despite being a rich source of starch and proteins, acorns contain large amounts of tannins and other polyphenols, which prevent the human body from digesting them properly. Harvested acorns must be properly leached of the tannins prior to consumption. Acorns are either collected directly from the ground or knocked off the trees branches. The acorns are opened and their innards ground into a fine orange-brown paste. The paste is then stirred into vats of water and the acorns' fiberis separated from the starch through sieving and settling The starch-water mixture is collected and allowed to sit so that the tannins in the starch diffuse into the water, which is changed several times. The overall soaking time depends on the amount of tannins in the paste.
The now tannin-free starch-water suspension should have an off-white colour. This starch is allowed to completely settle at the bottom of the vat, the water drained away and the paste collected in trays to dry. The dried starch cake is then pulverized and packaged for sale. Dotorimuk is also commercially available in powdered form, which must be mixed with water, boiled until pudding-like in consistency, then set in a flat dish. ( source: wikipedia)
橡子(团栗),广义为山毛榉科栎属果实(而不是种子)的总称,狭义指栎树的果实,富含淀粉
“团”有“圆”的意义,因此团栗意为“圆的栗子”。
其果实中的子叶富含大量的淀粉,加之果实产量很大,因此是鹿、鼠、松鼠等哺乳类动物以及松鸦鸟类秋冬季节重要的食品来源
某些新鲜橡子,比如红橡木的果实,由于富含单宁酸,尝起来非常苦涩,无法直接食用。但是经过适当的处理,比如曝晒,冲洗以及煮熟,橡子的味道是很不错的。有些地方采用草木灰混入沸水,来中和新鲜橡子内的单宁酸。但白栎等树结出的橡子的苦味却没有那么严重.(资料来源:维基百科全书)

I went to the mountain for about 3 times, collected about 12 kg of acorns from the mountain~~
我前后到山上3次, 捡了 12公斤的橡子~~

                Collected the acorns one by one from the ground, was really very tired ~~
                一粒一粒的从地面上将橡子捡起来, 蛮累的~~

                                                     Acorns~~
                                                     橡子~~


                               These were part of the acorns collected~~
                               其中一部份的橡子~~

Washed the acorns before either dried it under the sun or by using dehydrator~~
将橡子洗干净, 在还未在阳光下晒干或风干之前~~

Thanks my husband for helping me this process, otherwise, I would be exhausted^-^
非常谢谢我先生帮忙,否则可要累坏了^-^

                             Water drained away, got the acorn starch~~
                             倒去水份,留下淀粉~~


                                     Acorn jelly ~~
                                     其中一个做好的橡子凉粉~~·

                              Another shape of the acorn jelly made~~
                              另一个做好的橡子凉粉~~

                                         Unseasoned acorn jelly~~
                                        未拌上酱料之前的橡子凉粉~~

                            Fresh and delicious, homemade  "dotorimuk"~~
                            新鲜和美味的自家橡子凉粉~~