Sunday, December 30, 2012

Banana Pound Cake/香蕉蛋糕/바나나 Pound Cake

Banana Pound Cake/香蕉蛋糕/바나나 Pound Cake Bakery
2012/12/31 15:36

Use the banana to bake a cake instead of just eating it as a fruit....

Bananas are an excellent source of vitamin B6, soluble fiber, and contain moderate amounts of vitamin C, manganese and potassium. Along with other fruits and vegetables, consumption of bananas may be associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma. Banana ingestion may affect dopamine production in people deficient in the amino acid tyrosine, a dopamine precursor present in bananas. Individuals with a latex allergy may experience a reaction to bananas

Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes are popular amongst backpackers and other travelers in South Asia and Southeast Asia. This has elicited the expression Banana Pancake Trail for those places in Asia that cater to this group of travelers. Banana chips are a snack produced from sliced dehydrated or fried banana or plantain, which have a dark brown color and an intense banana taste. Dried bananas are also ground to make banana flour. Extracting juice is difficult, because when a banana is compressed, it simply turns to pulp. Bananas feature prominently in Philippine cuisine, being part of traditional dishes and desserts like maruya, turrón, and halo-halo. Most of these dishes use the Saba or Cardaba banana cultivar. Pisang goreng, bananas fried with batter similar to the Filipino maruya, is a popular dessert in Malaysia, Singapore, and Indonesia. A similar dish is known in the United States as banana fritters.
Plantains are used in various stews and curries or cooked, baked or mashed in much the same way as potatoes.
Seeded bananas (Musa balbisiana), one of the forerunners of the common domesticated banana, are sold in markets in Indonesia.

此外,一項在2009年香港中文大學進行的體外實驗發現,美國地捫香蕉含有的一種「凝集素」(lectin),可促進可殺死癌细胞的「腫瘤壞死因子」(tumor necrosis factor-alpha, TNF-α)及調節免疫力的「介白質-2」(interleukin-2)和「干擾素伽瑪」(interferon-gamma)的產生,並能抑制白血病細胞株(L1210)及人類肝癌細胞株(HepG2)的增生。

(source : wikipedia)

cake flour l.5 cups
sugar 90 g
grape seeds oil / olive oil  or vegetable oil  100 g
baking powder 1 tsp
3 eggs
raisin 60 g
walnut 60 g
banana 2 or 3 pieces

Method :
1. Sift the flour, baking powder. Set aside.

2. Chopped the walnut into small pieces.

3. Use the fork to smash the banana.

4. Prepare a waxed paper lined rectangle cake pan.

5. Preheat the oven for 180 degree C.

6. With electric blender on medium speed, beat eggs and sugar until fluffy, add in the grape seeds oil.

7. Add in the raisin, walnut and smashed banana, mix well.

8. Fold in sifted flour gently, stir until evenly mixed.

9. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

10. Put the cake onto a wire  rack and cool completely.      

Friday, December 28, 2012

Ba-ji-rak-guk-su(Venus clams noodles)/花蛤面/바지락국수

Ba-ji-rak-guk-su(Venus clams noodles)/花蛤面/바지락국수 Rice/Noodles
2012/12/28 21:08  

The weather for this winter(2012) is extremely cold, the temperature is minus 13 or 14 degree C,  have a bowl of hot noolde is really a good choice...

2012年的冬天,天气特别的冷,气温介于摄氏零下 13 或 14 度,来一碗热乎乎的汤面,那是最好不过了。。。

Venerupis philippinarum is an edible species of saltwater clam, a marine bivalve mollusk in the family Veneridae, the Venus clams.
The common names of the species include "Japanese littleneck", "Manila clam", "steamer clam", "Filipino Venus", "Japanese cockle", and "Japanese carpet shell".

花蛤(拼音:huā-gé;学名:Ruditapes philippinarum)属帘蛤科,又名菲律賓簾蛤菲律宾蛤仔,南方俗称花蛤。贝壳呈卵圆形。壳质坚厚,膨胀。壳顶稍突出,稍向前方弯曲。花蛤广泛分布在中国南北海区、韩国日本,它生长迅速,养殖周期短,适应性强(广温、广盐、广分布),离水存活时间长,是一种适合于人工高密度养殖的优良贝类,是中国四大养殖贝类之一。

(source : wikipedia)

venus clams 300 g ( without the shell )
zucchini 50 g
oyster mushroom  50 g
2 potatoes
Korean noodles 400 g  ( for 4 peoples )
water 1000 ml
10 dried anchovies
1 Tsp of chopped green onion

Method :

1.  Wash the clams ,rinse and drain.

2. Slice the zucchini into thin stripes.

3. Slice the potatoes into thin stripes.

4. Wash the oyster mushroom.

5. Separate the egg yolk and white, make thin sheet of each and cut into thin stripes.

6. To prepare the broth, pour the water in a cooking pot, add in the dried anchovies, boil for about 20 minus with medium heat.

7. After 20 minus, remove the dried anchovies from the broth.

8. Cook the noodles in boiling water. Drain in sieve, rinse under cold running water couple of times. While it is boiling, stir them with a spoon or chopsticks to prevent them sticking together.

9. While the broth is boiling, add in potatoes,zucchini, oyster mushrooms and finally venus clams.

10. Cook till well done, while the soup is boiling add in salt, it depends on your taste.

11. Place the noodles in a bowl, pour the broth together with the vegetables, clams; garnish with egg yolk and white ,chopped green onion.

12. sprinkle a pinch of pepper , if you like.

13. Serve hot. 

Sunday, December 23, 2012

Sour Cream Cake/酸奶油蛋糕

Sour Cream Cake/酸奶油蛋糕 Bakery
2012/12/24 12:22  

Wish all my friends & readers " Merry Christmas & Happy New Year "
恭祝朋友们和读者们 “圣诞快乐,迎丰盛的新一年”

Today, I am going to share with you for baking a " Sour cream cake"....
今天,让我们一起来分享烘焙 “酸奶蛋糕”。。。

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria.[1] The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. The taste of sour cream is only mildly sour.
Sour cream, made out of cream, contains from 18 to 20 percent butterfat–about 22 grams per 4 fluid ounce serving–and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennet, guar and carrageen, as well as acids to artificially sour the product.

Sour cream, made out of cream, contains from 18 to 20 percent butterfat–about 22 grams per 4 fluid ounce serving–and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream often contains additional thickening agents such as gelatin, rennet, guar and carrageen, as well as acids to artificially sour the product

Sour cream is used primarily in the cuisines of Europe and North America, often as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits, doughnuts and scones. It can be eaten as a dessert, with fruits or berries and sugar topping. Also, it is perfect on top of waffles in addition to strawberry jam. In Central America, crema (a variation of sour cream) is a staple ingredient of a full breakfast.
Sour cream can also provide the base for various forms of dip used for dipping potato chips or crackers, such as onion dip.

酸奶油是一种富有脂肪的奶制品。它由奶油和一些乳酸菌发酵而成。它因为发酵的乳酸菌和它酸的味道,所以命名为酸奶油(Sour cream)

Shortening 100 g
2 eggs
baking powder 1 tsp
baking soda 1 tsp
sugar 150 g
sour cream 1 cup
flour 250 g

For cake decoration :
whipping cream 500 ml
sugar 3 Tsp
strawberry,peach,chocolate chip,almond..

For filling :
walnut 1 cup
brown sugar 1/4 Cup
butter 50 g
cinnamon powder 1 tsp

1.Sift the flour,baking powder & baking soda together.

2. Whisk shortening and sugar ( add in twice) to a maximum volume.

3. Add in eggs one at a time,beating well after each addition.

4.Slowly add in the sour cream and stir until evenly mixed.

5.Fold in sifted flour gently, stir until evenly mixed.

6. Pour 1/2 of the batter on a round baking tray,spread the filling on top of the batter evenly; pour in the remaining batter.

7. Bake in the preheated oven for 40 min or until a toothpick inserted into the center of the cake comes out clean.

8. Put the cake onto a wire rack and cool completely.

9. Spread sides and top of the cake with whipped cream, use the spatula to pull the whipped cream toward the edges, until the top is covered. Run the side of the spatula along the top of the cake from the edge of the cake toward the center to take off the extra whipped cream.

10. You may embellish the cake with shell borders,flowers or other design as you like. Put the whipped cream in a piping bag and start piping.

11. Sprinkle some chocolate chips on the side of the cake and decorate it with peach,strawberry and almond on the top.

12. Place the cake in the refrigerator for 30 min to chill before serving.

p/s: For whipped cream, use the electric blender to whisk whipping  cream and sugar to a maximum volume.

For the filling ,mix all the ingredients in a mixing bowl, stir it well.

Saturday, December 22, 2012

"Doraji"/ Balloonflower is good for the treatment of cough /桔梗是咳嗽的良药/도라지는 기침과 같은 기관지 질환에 좋다

2012/12/22 20:00 

Keep the root of the balloonflower and honey in a container for storage.

The roots of the balloonflower after removing the skin...

Slice the roots of the balloonflower in short and thin stripes....or you may just slice it into pieces instead of thin stripes...

Dear readers, do you know that Balloonflower is good for the treatment of coughs and colds ? In Korea, we do use the root of the balloonflower to mix with the honey, eat it when we have cough.

亲爱的读者们,您们可知道桔梗是咳嗽的良药? 在韩国,当我们咳嗽的时候,我们会用新鲜的桔梗参入蜜糖服用。

Platycodon grandiflorus (from Greek "πλατυκώδων", meaning a broad bell) is a species of herbaceous flowering perennial plant of the family Campanulaceae, and the only member of its genus. This species is known as platycodon or Chinese bellflower. Depending upon the region, it is also referred to as the Japanese bellflower, common balloon flower, or balloon flower (referring to the balloon-shaped flower buds). It is native to East Asia (China, Korea, Japan and East Siberia) and bears blue flowers whose five petals are fused together into a bell shape at the base, like its relatives, the campanulas. The flowers appear in mid- to late summer, and there are varieties with white, pink and purple blooms in cultivation. In Korea, white flowers are more common

The root of this species (radix platycodi) is used extensively as an anti-inflammatory in the treatment of coughs[4] and colds. In Korea, the plant is known as doraji (도라지) and its root, either dried or fresh, is a popular ingredient in salads and traditional cuisine

桔梗学名Platycodon grandiflorus英语Balloon Flower),别名包袱花铃铛花僧帽花,为桔梗科桔梗属植物,生长在中国朝鲜半岛日本西伯利亚东部。根可入药,亦可腌制成咸菜,在中国东北地区称为“狗宝”咸菜。在朝鲜半岛,桔梗是很有名的泡菜食材,当地民谣《桔梗谣》所描写的就是这种植物



( source : wikipedia )

Ingredients :

roots of balloonflower  210 g
honey 400 g

Method :

1. Remove the skin of the roots.

2. Wash and drain it.

3. Slice it into pieces and cut it in short & thin stripes.

4. Put the sliced roots and honey in a container, mix it well.

5. Can eat it immediately and keep in the container for storage.

Monday, December 17, 2012

" Bungeoppang"/鲷鱼饼/붕어빵

" Bungeoppang"/鲷鱼饼/붕어빵 Bakery
2012/12/17 21:21   

In Korea, Bungeoppang is a very popular snack in winter. In winter, the weather is cold. pedestrians like to buy the Bungeoppang from the street vendors . The Bunggeoppang will be put in a  paper bag after baked, when holding the paper bag, pedestrians will feel very warm ....(The street vendors will bake it on the spot)

在韩国,鲷鱼饼在是冬季是非常普遍及流行的小食。 冬季,天气寒冷,街上的行人都喜欢向街边的小贩购买鲷鱼饼。这鲷鱼饼在烘焙后,会被装在一个纸袋里,行人用双手捧着这热烘烘的纸袋,双手会感到很温暖。。。(小贩们都是现烘焙现卖)

In Korean, bung'eo (붕어) means Carassius, a kind of fish, and ppang (빵) means bread.

Bungeoppang (lit. “crucian carp cake/bread”) is the Korean name of Taiyaki, which was first baked by a sweet shop Naniwaya in Azabu, Tokyo, Japan, in 1909.

Bungeoppangs are made using an appliance similar to a waffle iron. The batter is poured into a fish-shaped mold, red bean paste is added, then more batter to encase the red bean paste. The mold is then closed, and roasted.

Bungeoppang is sold as a snack by open-air food vendors throughout Korea during winter.   
There are also bungeoppang-shaped waffles filled with ice cream and pat (sweetened and boiled red beans or azuki beans).

( source : wikipedia)

                                                             Brush both sides of the pan with oil.

                                                     Add in the read bean paste.

                                           Cover the red bean paste with the batter again.

                                                  Bake it till golden brown colour..

Ingredients :
flour 100 g
sugar 50 g
salt 1/4 tsp
1 egg
milk 150 ml
baking powder 3 g

vegetable oil ( for brushing the pan )

Filling : Red bean paste ( I put 30 g each )

Method :

1. Mix all the ingredients in a big bowl. Use hand whisk to stir it well.

2. Preheat " bungeoppang" pan over medium how heat and brush both sides of the pan with oil. ( Please repeat this process when you put the batter on the pan).

3. Add batter till about 70-80% full, add 30 g of red bean paste at the centre. Cover the red bean paste with the batter again.

4. Cover the pan and flip the pan for a few times. Bake over medium low heat till both sides become golden brown colour. While you are baking it, you can open the pan to check the colour of the batter. You may trim the side of the Bungeoppang after baked.

5. Serve hot.

Friday, December 14, 2012

“Bu-geot-guk" Dried Pollock Soup/明太鱼汤/북엇국

“Bu-geot-guk" Dried Pollock Soup/明太鱼汤/북엇국 Soup And Stew
2012/12/14 21:37  

In Korea, most of the Korean men they like to drink the "Bu-geot-guk"/Dried Pollock Soup after drinking much  wine or liquor...


Dried pollock is available at the Korean supermarket.

Shred the dried pollock into bite-sized.

Mix the egg,dried pollock,green onion in a bowl.

This soup is boiling...

radish 150 g
dried pollock 50 g
2 eggs
dried anchovies 6 pieces
water 1000 ml
chopped green onion 1  Tsp
sesame oil  1 1/2 Tsp
salt, to taste
a pinch of pepper

Method :

1. Shred the dried  pollock into bite-sized. Wash and drain it.

2. Cut the radish into 3 cm cubes, 0.5 mm thick.

3. Preheat the pot ,add in the sesame oil, stir fry the dried pollock.

4. In a bowl, stir the eggs with fork, add in the dried pollock, green onion, mix well.

5. To prepare the broth, pour the water in a cooking pot, add in the dried anchovies, boil for about 20 minutes with medium heat.

6. After 20 minutes, remove the dried anchovies from the broth.

7. Add in the radish, add in the dried pollock mixture by using a spoon, one spoon by one spoon as shown in the above picture. Keeping on boiling.

8. Cook till well done, While the soup is boiling, add in salt, it depends on your taste.

9. Pour the soup into a soup bowl, dust with pepper.

10. Serve hot.

Thursday, December 13, 2012

"Oak-su-su-hyeon-mi-bap"(Brown rice with corn)/玉米糙米饭/옥수수현미밥

2012/12/13 19:38  

Korean like to cook rice with many different kinds of grains, to enjoy for its nutritious and healthful benefits.
In Korea, we do use the fresh corns ( not the canned sweet corns) to cook with rice. Korean do like to eat brown rice instead of white rice. Have you ever tasted the glutinous brown rice from Korea ? Brown rice and glutinous brown rice are the perfect match, is very delicious....

在韩国,韩国人也用新鲜的玉米(不是罐头甜玉米) 来煮饭。白米饭与糙米饭,韩国人比较喜欢后者。您可嚐过韩国的糯米糙米? 糙米与糯米糙米是非常好的搭配,非常的好吃。。。

brown rice 100 g
glutinous rice 40 g
fresh corns  50 g

Method :

1. Wash the fresh corns and drain. Set aside.

2. Wash the brown  rice , glutinous rice  and drain . Add in fresh corns.

3. Transfer rice mixture into electric rice cooker and pour in the water. Leave rice to cook till dry and grainy.

4. Serve hot. 

Wednesday, December 12, 2012

Peanut Butter Bread/花生酱牛油面包/땅콩버터빵

Peanut Butter Bread/花生酱牛油面包/땅콩버터빵 Bakery
2012/12/12 20:32  

Instead of using peanut butter as jam for bread,why not try to make the peanut butter bread ?


Ingredients  for the dough :
bread flour 400 g
yeast   12 g
sugar 50 g
salt 1 tsp

egg 2
milk 140 ml

butter 40 g

Ingredients for the streusel :

butter 150 g
sugar 120 g
yolk 40 g
milk 25 g
peanut butter 50 g
flour   300 g
baking flour  l tsp

Method for preparing streusel :

Stir sugar,butter, flour until crumbly, using a fork or pastry cutter until crumbs begin to form.


1. Mix (A) till well blended.

2. Add (B) and knead to form a dough.

3. Add (C) continue to knead to form a smooth and elastic dough.

4. Cover dough with damp cloth . Let it proves for 50 to 60 minutes or till it doubles in size.

5. Punch out the air.

6. Divide the dough into 60 g each and mould them into balls.  Let them rest for 15 minutes.

7. Punch out the air and mould them into balls again. Let them rest for another 30 minutes. 

 8. Roll the crumbs ( streusel) to form big lump, divide  into small portions.

9. Place the streusel on top of the  unbaked bread respectively and bake at 180 degree C for 20 minutes in the oven or until it turns golden brown colour.

10. Leave to cool before serve.

( P/s : If you have bread machine, then put all the ingredients in the machine at the same time. In case for my machine, it will take 1 hour and 23 minutes to process. Once you take out the dough from the machine, start from the process no (5)

Sunday, December 9, 2012

산책한정식" San Cheak Han joeng Sik" in Juk Cheon(죽전)

Food Tour (5)
산책한정식" San Cheak Han joeng Sik" in Juk Cheon(죽전) Food Tour
2012/12/10 14:27 수정 삭제

We went to the"산책한정식 " San Cheak Han Joeng Sik" in Juk Cheon(죽전) for dinner. It is a fushion Korean restaurant.

                                                   At the entrance of the restaurant.

                                                    At the entrance of the restaurant.

                                          Salad with perilla seeds sauce for dressing...

                                         Salad with black sesame seeds sauce for dressing...

    This tofu dish is very special,fried tofu coated with the perilla seeds and vegetables..        

                                          Perilla seeds stew....

."잡채,mixed dish of boiled cellophane noodles("tang -myeon"),stired fried vegetables & meat.

"Suyuk" 수육.boiled pork valley (삼겹살)

" Ganjang gejang"간장게장,crabs marinated with soy bean sauce..

After having the main dishes, we had "deonjang jjigae",clay pot rice,"doraji saengchae","kkaeyip jangajji(perilla leaves),radish and other side dishes..

Clay pot rice "돌솥밥". The owner of this restaurant proud of this clay pot rice as they use the mineral water from underground to cook this rice..

                                         Pumpkin puree

                                         Kimchi pan cake

                                         Chinese mustard kimch갓기치

                                         "Sikhye"( Rice punch) 식혜

The owner of this restaurant indicates that this well is discovered in 1930, the mineral water from the under ground is good for health...the chef uses this mineral water to cook the clay pot rice..