Friday, May 12, 2017

"Yang Geng"/ 羊羹 / 양갱

"Yang Geng"/羊羹/양갱 is a thick, jellied dessert made of red bean paste, agar, salt and sugar.Not only the red bean paste, we do use the kidney bean past as the ingredient too. This type of Yang Geng is milky and translucent with a much milder flavor than that made of red bean paste. As such, it can be effectively flavored and colored by using green tea powder, pumpkin powder, etc.

羊羹是一種和菓子點心,一般以紅豆為材料,其後亦發展至有栗子番薯甚至是綠茶口味的不同款式。羊羹除了傳統的甜味之外,也另有一些鹹味的羊羹。
 羊羹可分成「煉羊羹」及「水羊羹」兩種種類。除了采用红豆馅, 我们也用腰豆馅; 采用腰豆馅所做出的羊羹比较色泽透明, 口味较淡,因此可随意的加入不同口味和颜色的粉料,例如綠茶粉, 南瓜粉。
(source : wikipedia)

                  "Yang Geng" flavored and colored by using pumpkin powder.

                 "Yang Geng" flavored and colored by using  cactus powder.



                 "Yang Geng" flavored and colored by using red bean paste.


                 "Yang Geng" flavored and colored by using  cactus powder.



                 "Yang Geng" flavored and colored by using red bean paste.



Mix the agar powder, pumpkin powder, salt and water in a saucepan, boil and low heat.


                          Add in the sugar , boil it until the sugar dissolved.


                                            Kidney bean paste.


                                     Mix all the ingredients well.

                              Pour the mixture into the mould.



                 "Yang Geng" flavored and colored by using pumpkin powder.

Ingredients :
500g of red bean paste / kidney bean paste
400ml of water
2 tablespoon of agar powder
1/8 teaspoon of salt
2 teaspoon of pumpkin powder or cactus powder ( if you use the kidney bean paste)

Method :
1. Pour 400ml of water, 2 Tsp of agar powder, 1/8 tsp of salt, 100g of sugar in a saucepan. Whisk well and bring to boil at low heat.

2. Once boiling, remove the saucepan from the heat, add in red bean paste / kidney bean paste and dissolve the paste with a spatula.

3. On the fire again and boil it again at low heat for about 3 minutes, meanwhile, have to stir / whisk it continuously.

4. Pour the mixture into the mould, keep it in the fridge until the mixture is solidified.

5. Remove the "Yang Geng" from the mould before serving.

Tuesday, April 18, 2017

Cherry Blossoms/樱花/벚꽃

Dear friends, share with you again  the cherry blossoms in Korea  ~~
亲爱的朋友们,再与您分享韩国之樱~~




















Sunday, April 16, 2017

Peach Blossom/桃花/복숭아꽃

Dear friends, if you are in Korea now, do hope you will be able to see the beautiful peach blossoms ~~
亲爱的朋友们, 若您目前正莅临韩国, 但愿您有机会欣赏到漂亮的桃花~~




Sunday, April 9, 2017

Magnolia Kobus/木莲/목련.

Dear friends, do you like the white colour or pink colour of magnolia kobus ?

亲爱的朋友们, 您喜欢白色还是粉红色的木莲 ?


Saturday, April 8, 2017

Magnolia Kobus/木莲/목련.

Dear friends, share with you these fragrant white flowers ~~

Magnolia kobus, known as mokryeon, Kobus magnolia, or Kobushi magnolia, is a species of Magnolia native to Japan (source:wikipedia)

Magnolia kobus blooms in the early spring, bearing pleasantly fragrant white flowers with hints of pale pink about 10 cm (4 in) in diameter.(source:wikipedia)

The flowers are produced before the leaves
(source:wikipedia)

Friday, April 7, 2017

Crabs & Cucumbers~~

 Recently, I went to the Hainam Island in China, that was the first time I saw there are 3 black dots on the shells of the crabs and they eat the flowers of the cucumbers~~
最近到了海南岛一趟,那是我第一次看到螃蟹壳上有3个黑点; 当地的居民连黄瓜花也吃~~


Friday, March 24, 2017

Plum Blossom/梅花/매화.


Dear friends, do you like the plum blossom in white color or red/pink color ?
亲爱的朋友们,您喜欢白梅还是红梅呢 ?