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~~

                                                 Fruit dessert~~

                               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~~

                    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~~

                             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~~

                        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)

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~~


                               These were part of the acorns collected~~

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^-^

                             Water drained away, got the acorn starch~~

                                     Acorn jelly ~~

                              Another shape of the acorn jelly made~~

                                         Unseasoned acorn jelly~~

                            Fresh and delicious, homemade  "dotorimuk"~~

Saturday, October 22, 2016

My Weekend Farm / 周末菜园/주말농장 ..22nd Oct 2016.

Chinese cabbages,radish, turnips, Chinese mallow, coriander are growing well in my weekend farm~~


                                                                 Radish leaves/萝卜叶~~


                                                          Chinese cabbages/大白菜/배추

                                         Chinese mallow/野葵/아욱

                                                            Coriander leaves/香菜/고수


Thursday, September 29, 2016

Korean cuisine restaurant "산들래"/韩定食餐馆 “"산들래” /한정식 "산들래

Thanks my youngest daughter for recommending this Korean cuisine restaurant "San Deul Rae"/산들래  to us for dinner in Pangyo.

These are the pumpkin puree and salad ~~
 "Han Jeong Sik", a full -course Korean meal with a varied array of banchan (side dishes).
Korean cuisine is largely based upon ricevegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil,doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang(fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country.
(source: wikipedia)

"Han Jeong Sik"/韩定食,是韩国传统套餐,含有各种不同种类的小菜(banchan).
烹調方面,由於受氣候影響,必須依季節而有調整。冬天寒冷農作物不興,蔬菜難以生長時必須仰賴泡菜、水泡菜、醬瓜等傳統醃製菜,這些醃製菜通常在入冬前被佐以巴、辣椒等塗抹再放在大中存放,現代後有些醃製品改用玻璃罐擺在屋內。(source: wikipedia)

我家小女儿建议我们到这传统的韩食餐馆用餐,位于板桥的"  San Deul Rae " / 산들래

                             Jelly fish salad/海蜇沙拉

                              Glutinous rice pancake /糯米煎饼

                             Radish kimchi/萝卜泡菜

                             Green bean jelly and pork

                             Pork Belly and radish kimchi /三层肉和萝卜泡菜

                              Chives pancake, zucchini pancake & stonecrop kimchi/韭菜煎饼,                               节瓜煎饼和景天属泡菜

                             Spicy octopus & noodle/辣酱八爪鱼&面

                             Stone pot rice/石锅饭

                              Sweet burdock /甜牛旁

                              Sesame leaves & cucumber kimchi /紫苏采泡菜和黄瓜泡菜

                             Spicy anchovies/辣酱江鱼子

                              Wild aster, radish & bracken sprout/马蹄菜,白萝卜&蕨菜


                              "Deonjang  Jjijae"/豆酱汤

                                          The entrance of the restaurant/餐馆入口处( The address is 성남시 분당구 백현동 500-7 , Tel : (031) 701-6775  )

                             At the entrance of the restaurant/餐馆入口处

                             At the entrance of the restaurant/餐馆入口处

                                          At the entrance of the restaurant/餐馆入口处

                             At the entrance of the restaurant/餐馆入口处

 This is the main car park, there is another car park for this restaurant/这是餐馆的其中一个停车场,还有另外一个

                                          Table setting/餐桌摆设

                                          One of the corners in the restaurant/餐馆内一角落

                              Wine bar

                                          One of the corners in the restaurant/餐馆内一角落

After having dinner, there is a cafe for the customer to have a cup of tea, coffee (free of charge)^-^/ 享用餐后,客人可移动到咖啡厅去享用茶或咖啡

                             We took "Sujeonggwa"/persimmon punch at the cafe

                              One of the corners in the cafe/餐馆内一角落

                                          One of the corners in the cafe 餐馆内一角落/

                                          One of the corners in the restaurant/餐馆内一角落

                             At the entrance of the restaurant/餐馆入口处