Friday, September 23, 2016

"Cheonggukjang Ko-da-ri Jeong-sik " / 清国酱明太鱼套餐/청국장코다리정식

Dear friends, have you ever tasted the "Cheonggukjang" from Korea ? Last week, I was invited to have lunch at the Samcheong Dong in Seoul, we enjoyed this Cheonggukjang very much .
What is called " Cheonggukjang" ? Cheonggukjang (Korean pronunciation: [tɕʰʌŋɡuktɕ͈aŋ]) is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans. It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of doenjang,cheonggukjang is paste-like in texture, but also includes some whole, uncrushed  soybeans.
Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.
Cheonggukjang is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Some people have commented that this soup gives off the aroma of wet socks. Doenjang may be used to replace it by people who dislike the smell.
In 1993, odorless cheonggukjang was invented by Dr. Hyun Kyu Joo, a former professor at Kunkook University, who later obtained a patent in 1998 for a method for removing cheonggukjang's characteristic smell.
Cheonggukjang is also believed to aid in digestion. For this purpose, cheonggukjang pills are produced in South Korea.
(source: wikipedia)

                                  This is the Cheonggukjang Jijae~~
                                  这是清国酱汤~~

These are the ingredients that we mix it together with the rice when we eat Cheonggukjang~~
这是用来拌清国酱饭的材料~~

                                      These are the side dishes~~
                                      这是一些小菜~~

                                       This is the spicy pollack~~
                                       这是辣酱明太鱼~~

                                    You may order the pancake~~
                                    您也可以点韩式煎饼~~


                                   We did ordered this Bulgogi~~
                                   我们也点了烧烤牛肉~~

                                 At the entrance of the restaurant~~ The address is 서을 종로구 삼청로 2 길 29-5. ( Seoul,  Jongro gu Samcheong ro  2 gil   29-5)  Tel : (02) 6053-1009
餐馆的入口处~~
                                At the entrance of the restaurant~~
                                餐馆的入口处~~
                                          Menu of the restaurant~~
                                          餐馆的菜单~~

                                        Menu of the restaurant~~
                                        餐馆的菜单~~


Friday, September 16, 2016

Broiled spicy cuttlefish/凉拌墨鱼 /오징어초무침

A few days ago, I bought a few mini pumpkins, the taste is as good as the big pumpkin. Use the same recipe as in http://kkimchi88.blogspot.kr/2012/03/broiled-spicy-cuttlefish.html

前几天,买了几粒迷你南瓜,其味道就和大南瓜一样美味。 采用来自相同的食谱 http://kkimchi88.blogspot.kr/2012/03/broiled-spicy-
cuttlefish.html
                                            Mini pumpkins
                                            迷你南瓜

Wednesday, September 14, 2016

"Chuseok"/中秋节/추석



"Chuseok"/中秋节/추석

즐겁고 행복 가득한 추석 보내세요~~

15th of August in lunar calendar, is the Thanks Giving Day in Korea, we call it "Chuseok". Happy Chuseok for all my friends~~

一年复一年,又是共庆中秋佳节的时刻,祝贺大家“佳节愉快”

Wednesday, September 7, 2016

“Songpyeon ”/송편/松糕


" Chusok/추석/秋夕" or Korean Thanksgiving Day is almost  in the air. Are you interested in making the  Songpyeon ? You may refer to  the recipe at http://kkimchi88.blogspot.kr/2014/05/songpyeon-2.html

" Chusok/추석/秋夕" 近在眉梢。 您可有兴趣制作”Songpyeon/송편/松糕 ?您可参阅在http://kkimchi88.blogspot.kr/2014/05/songpyeon-2.html
 的食谱。

15th Sept 2016 ( Lunar Calendar is  August 15th ) is the Thanks Giving Day in Korea, we call it " Chusok/추적".   This year, my daughter is helping me  for making "Songpyeon/송편/松糕“ too。I think  now is the time for me  "to  retire" ^-^, she can make far better than me ,share with you the Songpyeon makes by my daughter......

今年农历八月十五的中秋节是在 9月15日,韩国人称中秋节为 “秋夕/Chusok“。今年,女儿也帮了我做“Songpyeon/송편/松糕“。 也许已是我该 ”退休“的时刻了^-^, 她的手艺远超于我,与您分享她所做的松糕。。。。

" Chusok/추석/秋夕" or Korean Thanksgiving Day, one of the biggest national holidays of the year。 For centuries, it has been common to see an entire Korean family sitting around kneading " songpyeon"( a form of tteok or rice cake) while chatting happily,just one or two days before celebrating this holiday.

"Songpyeon/송편/松糕“ is a stuffed "tteok". Depending on the region, some places use potato or sweet potato starch to make songpyeon instead of rice grains. the ingredients used  to stuff the songpyeon also vary from family to family. Some put red beans,chestnut,jujube or sesame seeds.

There are stories that have passed from generation to generation about the making of songpyeon  :

For the mum or grandma, will tell the grand daughter,  " you  will get a beautiful child if you makes the songpyeon in beautiful shape".

For the unmarried, they can find a beautiful wife or a handsome husband when the songpyeon they make has a beautiful shape......

华族赏月饼过中秋,韩族则吃松饼/songpyeon庆“秋夕”(韩国人称中秋节为 “秋夕”/Chusok/추석),这是一年内最大的节日之一。历经了多少个世纪,依旧可以见到韩国人,在“秋夕”的前一日或二日,家庭的成员们都会围绕的坐在一起,一边做松饼,必变谈笑风生。

"Songpyeon/송편/松糕“是米糕的一种。依地区而异,有些地区的居民用马玲薯粉或蕃薯粉做面团,一般上的家庭都用米粉。 内陷也有差异,有些是用红豆,栗子,红枣或芝麻。

一代传一代,流传了有关“松饼”的故事:老一辈的妇人家,都会对晚辈女儿家说 ”手儿巧,搓个美松饼,将来好生个漂亮的娃娃 “。

对于未婚者,若搓个美松饼,将来会娶个漂亮的媳妇;或嫁个英俊潇洒的郎君。。。

One of the major foods prepared and eaten during the Chuseok holiday is songpyeon (송편; 松편),a Korean traditional rice cake which contains stuffing made with ingredients such as sesame seeds, black beans, mung beans, cinnamon, pine nut, walnut, chestnut, jujube, and honey. When making songpyeon, steaming them over a layer of pine-needles is critical. The word song in songpyeon means a pine tree in Korean. The pine needles not only contribute to songpyeon's aromatic fragrance, but also its beauty and taste
Songpyeon is also significant because of the meaning contained in its shape. Songpyeon's rice skin itself resembles the shape of a full moon, but once it wraps the stuffing, its shape resembles the half-moon. Since the Three Kingdoms era in Korean history, a Korean legend stated that these two shapes ruled the destinies of the two greatest rival kingdoms, Baekje and Silla. During the era of King Uija of Baekje, an encrypted phrase, "Baekje is full-moon and Silla is half moon" was found on a turtle's back and it predicted the fall of the Baekje and the rise of the Silla. The prophecy came true when Silla defeated Baekje in their war. Ever since, Koreans started to refer to a half-moon shape as the indicator of the bright future or victory. Therefore, during Chuseok, families gather together and eat half-moon-shaped Songpyeon under the full moon, wishing themselves a brighter future.
Hangwa.
(source:wikipedia)




                              Greentea songpyeon before steamed
                              待蒸的綠茶松糕。

                              Greentea songpyeon after steamed.
                              已蒸好的綠茶松糕

                                               White songpyeon...
                                                   白色松糕。。

                    Use the natural colour of grape to make these songpyeon..
                                       取自葡萄的天然色素而做的松糕。。

Pumpkin is  also a good ingredient for making the  yellow colour songpyeon..
                                          南瓜也是做黄色松糕的好材料

                                        Yellow colour songpyeon
                                        黄色松糕

                                              White songpyeon..
                                              白松糕。。

Monday, August 29, 2016

My Latte Art ~~2016

I am not the professional barista, my latte art is not the best yet, I will keep on learning~~

Latte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface of the resulting latte. It can also be created or embellished by simply "drawing" in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk.
There are two main types of latte art: free pouring (pattern created during the pour) and etching (using a tool to create a pattern after the pour). Free pouring is far more common in American cafés, and requires little additional time in preparing a drink.
The two most common forms of poured latte art are a heart shape and the "rosetta" or "rosette"
Etched patterns range from simple geometric shapes to complicated drawings, such as crosshatching, images of animals and flowers, and are generally performed with a coffee stirrer of some sort. Etched latte art typically has a shorter lifespan than free poured latte art as the foam dissolves into the latte more quickly.
(source: wikipedia)


































Friday, August 26, 2016

Lotus Leaf Tea /荷叶茶/연잎차

Dear friends, share with you this homemade Lotus Leaf Tea .
According to Dr Paul Haider, Lotus Leaf Tea :
@ Lower cholesterol
@ Lower blood sugar level
@ Is great for detoxing the blood
@ Lower blood pressure
@ Help to lose weight
@ Help to promote healthy liver function~~

荷葉含有蓮鹼(Roemerine)、原荷葉鹼(Pronuciferine)和荷葉鹼(Nuciferine)等多種生物鹼維生素C。有清熱解毒涼血止血的作用。
荷葉是「藥食兩用」的食物,荷葉中富含的黃酮類物質,是大多數氧自由基的清除劑,可以提高SOD(超氧化物歧化酶)的活力,減少MDA(脂質過氧化物丙二醛)及0X-LDL(氧化低密度脂蛋白)的生成,它可以增加冠脈流量,對實驗性心肌梗塞有對抗作用;對急性心肌缺血有保護作用;對治療冠心病、高血壓等有顯著效果;對降低舒張壓,防治心律失常心血管病等也起重要作用,因此荷葉黃酮是一類極有價值和待開發的物質,它既可作為心血管疾病原料藥,還可廣泛應用於功能食品、保健食品和飲料中。此外,荷葉中另一大類活性物質oslim花草的生物鹼,生理活性顯著,具有明顯的降血脂、抗病毒等功能(资料来源 :医学百科) 



                                Fresh lotus leaves , wash and drain ~~
                                新鲜的荷叶,洗净和濾乾~~

Cut the leaves into small pieces and put in the dehydrator, dehydrates it for about 3 to 4 hours~~
将它剪成细长条状, 放在风干机内, 3-4 个小时的风干过程~~

After dehydrating , fry in the wok or fry fan (  without cooking oil ) till slightly golden brown colour~~
风干后, 在锅内乾炒至呈稍微金黄色~~

Tuesday, August 23, 2016

Lotus Leaf Rice / 荷叶饭 / 연잎밥


My husband received a box of lotus leaves from his friend. I used it to make lotus leaf tea and lotus leaf rice.~~

先生的朋友送了一盒的荷叶给我们。 我用它做了荷叶茶和荷叶饭~~




                                    Wash and drain the lotus leaves ~~
                                    将荷叶洗净和濾乾水份~~


                                 Blanch the lotus leaves in the hot water~~
                                 把荷叶在热水中,轻轻泡软~~


                           Cook the glutinous rice by using the rice cooker ~~
                           在饭锅内将糯米煮熟~~


Topping ingredients : Chest nuts, mushrooms, pork belly, garlic and shallot~~
外馅料 : 栗子,蘑菇,三成肉,蒜蓉,小葱头片~~

                             Fry the topping ingredients ~~
                             炒香馅料~~


Place the topping ingredients on the top of the cooked glutinous rice~~
将馅料摆在饭团上~~


                             Fold the leaf and wrap the glutinous rice~~
                             将荷叶摺好和包裹好饭团~~





Ingredients :
8 pieces of lotus leaves
glutinous rice 900 g
chest nuts 80 g
peanuts 80 g
red beans 60 g
mushroom 8 pieces
pork belly 100 g ( may also use chicken, beef to substitute it )
jujube ( red date ) 8 pieces
minced garlic 1 tsp
chopped shallot l tsp

sauce : ( according to your taste or preference )
oyster sauce
black & sweet soy sauce
pepper
salt
sesame oil
oil

Method :
1. Wash the lotus leaves.

2. Cook the glutinous rice together with the  red beans & peanuts by using the rice cooker.

3. Blanch the lotus leaves in the hot water, so that it will be easy to wrap the rice.

4. Slice  each of the jujube and mushroom  into 4 pieces, set aside.

5. Heat oil in a wok or frying pan over medium heat. Saute the shallot, garlic. Add the pork belly, mushrooms, chestnuts. Add in oyster sauce, black & sweet soy sauce, pepper, salt , sesame oil, stir fry for a while until all the ingredients are cooked half way. Set aside.

6. Heat oil in a wok or frying pan over medium heat, fry the cooked glutinous rice, add in oyster sauce, black & sweet soy sauce, pepper, sesame oil according to your taste.

7. Divide the cooked rice, the topping ingredients into 8 portions.

8. Place the cooked rice on the center of the leaf, put the mushrooms, chest nuts, pork belly, jujube on top of the rice.

9.Fold the leaf & wrap the rice, to make it square shape.

10 After wrapping all of them, put in the steamer and steam it for about 40- 45 minutes.

材料 :
8 片荷叶
糯米 900 g
栗子 80 g
花生 80 g
红豆 60 g
蘑菇 8 个
三层肉 100 个( 可以鸡肉,牛肉代替 )
红枣 8 粒
蒜蓉 1 tsp
小葱头片 1 tsp

调味料 ( 请根据您的口味 ):
耗油
甜黑酱油
胡椒粉‘

麻油


做法:
1. 洗净荷叶。

2. 将红豆, 糯米, 花生 , 放入电饭锅内煮熟。

3. 把荷叶放入热水中,轻轻泡软, 以便容易包裹饭团。

4. 把每一粒的红枣, 蘑菇 各切成 4 片。 待用。

5. 以中火在锅内烧开热油,炒香蒜蓉, 小葱头片, 放入三层肉,蘑菇, 栗子, 加入耗油,甜黑酱油,胡椒粉,盐,麻油,炒至半熟,待用。

6. 以中火在锅内烧开热油, 放入煮熟 的糯米饭, 加入耗油,甜黑酱油,胡椒粉,盐,麻油炒香。

7. 把饭团,馅料 各分成 8 份。

8.将饭团放在荷叶中央,上面摆上蘑菇,栗子,三成肉,红枣。

9. 将荷叶摺好及包裹饭团,使成为方块状。

10. 全包好后,放入蒸笼, 蒸约 40 - 45 分钟即可。