Wednesday, November 28, 2012

Change the Blog Address /更换网址


Dear Readers,
Thanks for your support for the past one year, I appreciate you all very much.
I am sorry to express that I have change my existing blog to a new address. I will still keep this blog, but the new recipes will only be available at my new blog.

My new blog :
http://kkimchi88.blog.me

Please feel free to visit my new blog. It is my pleasure to share with you..



I am also on Facebook under the name of " Kimchi House"

Tuesday, November 20, 2012

Chinese Mustard Kimchi/갓김치 (“Gat Kimchi")/褐芥菜泡菜



This "갓김치( " Gat Kimchi") is from   "Dol San Island" /돌산도/l突山岛, is the present received by my eldest daughter  from the company.

This is the "갓김치( " Gat Kimchi"),or called it Chinese Mustard Kimchi in English and 褐芥菜泡菜 in Chinese. " Gat Kimchi" from the "Dol San Island" /돌산도/l突山岛 is the most famous in Korea. Dol San Island is in the South Jeolla Province in Korea.

South Jeolla Province, or Jeollanam-do, is a province in the southwest of South Korea.The province is only partially mountainous. The plains along the rivers Seomjin, Yeongsan and Tamjin create a large granary. There is abundant rainfall in the area, which helps agriculture. The province is also home to the warmest weather on the peninsula. This helps to produce large amounts of agricultural produce, mainly rice, wheat, barley, pulses and potatoes. Vegetables, cotton and fruits are also grown in the province. Among them,Chinese Mustard  from Dol San Island is the most famous in Korea.

这是来自"Dol San Island" /돌산도/l突山岛的褐芥菜泡菜,是我大女儿收到的礼物。

在韩文称为"갓김치( " Gat Kimchi"),英文则是Chinese Mustard Kimchi。来自韩国的 "Dol San Island" /돌산도/l突山岛的褐芥菜泡菜是全国驰名的。突山岛位于韩国的全罗南道。

全罗南道位于韩国的西南部,雨水盛,气候比较温暖,农作物丰富,主要的农作物有米,小麦,大麦,豆类和马铃薯。也种植蔬菜,棉花和水果。 其中来自突山岛的褐芥菜为全国之冠。


Brassica juncea, also known as mustard greens, Indian mustard, Chinese mustard, and leaf mustard, is a species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. It is also known as green mustard cabbage.



芥菜,又称盖菜,是十字花科蕓苔屬一年生草本植物。
芥菜类蔬菜中,褐芥菜学名Brassica juncea)的栽培品种最多

( source: wikipedia)

********
" Jeotgal"( salted seafood) play an importance role for making kimchi in Jeolla Province. Therefore, the fresh salted anchovy sauce and shrimp sauce play the main role to make delicious "갓김치 ( Gat Kimchi), to enjoy the real taste of "갓김치 ( Gat Kimchi) .If you couldn't get the fresh salted anchovy, the alternative way is to buy the anchovy sauce from the Korean supermarket in liquid form.
                                                                  *******

Ingredients:
Chinese mustard  2 kg ( choose those fresh,long & thin stems)
green onion  200 g
coarse salt 2/3 cup
roasted sesame seeds 1 Tsp

seasonings :
fresh red pepper 8 pieces ( grind it )
red pepper powder 2 Cup
anchovy sauce(멸치액젓) 1/2 cup
minced garlic 1/2 cup
minced ginger 3 Tsp
glutinous rice paste 2 Cup
sugar 3 Tsp
fresh pear juice (水梨,the skin is  brown in color, grind it to get the juice) 1/2 Cup
fresh onion juice 1 Cup ( grind it)
shrimp sauce 1/4 Cup
salt ( to taste)

Method :

1. Sprinkle 2/3 cup of salt in between the Chinese mustard. Please be reminded that sprinkle more on the stems instead of the leaves. Salify it  for 3 hours.

2. Trim the green onion ( please don't cut or chop it ),wash it and salify it together with the Chinese mustard.

3. After 3 hours, rinse  and  drain the salted Chinese mustard and green onion. Set aside.

4. In a mixing bowl, put in the glutinous rice paste, add in the red pepper powder, anchovy sauce,shrimp sauce,pear juice, onion juice,garlic,ginger,sugar and the ground fresh red pepper and a little salt ( please taste it). Mix all the mixture well.

5. Rub the spicy sauce from no (4) between the Chinese mustard and the green onion
too. Finally, sprinkle the roasted sesame seeds.

6. Put the seasoned Chinese mustard & green onion in the container.

7. Leave at the room temperature for 1 day in summer & in autumn for 1-2 days, or until it begins to ferment before storing in the refrigerator. Taste it one week later whether it is well fermented or not. For this  "갓김치( " Gat Kimchi"), it must be thoroughly and well fermented, otherwise, it is not delicious.

P/s:
"갓김치 ( Gat Kimchi) "is originally from the Jeolla Province.


" Jeotgal"( salted seafood) play an importance role for making kimchi in Jeolla Province. Therefore, the fresh salted anchovy sauce and shrimp sauce play the main role to make delicious "갓김치 ( Gat Kimchi), to really enjoy the real taste of "갓김치 ( Gat Kimchi) ".If you couldn't get the fresh salted anchovy, the alternative way is to buy the anchovy sauce from the Korean supermarket in liquid form.
                                                               

Friday, November 16, 2012

Salted eggs/절인계란/咸蛋




I learnt this from the famous food blogger Christines....This was the first time for me to make salted eggs, I did  tried to use the quail eggs for making the salted eggs too...


A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour.
Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavouring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.
Despite its name, salted duck eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich.


鹹鴨蛋又稱醃鴨蛋鹹蛋,古稱鹹杬子],是一種中國傳統食品,以江蘇高郵所產的鹹鴨蛋最為有名。不少中國食品如、月餅也會加入鹹鴨蛋黃。其中廣東月餅越多鴨蛋黃,價錢亦越矜貴,蛋黃以出油「顏色紅而油多」為上品。


鹹鴨蛋大多指醃製過的鴨蛋,各地的製法各有差異。當中以清朝才子袁枚一句「醃蛋以高郵為佳」,令江蘇高郵的鹹鴨蛋一夕知名]。各家製手包括:
  • 黃沙醃法:醃製時先將黃沙倒入盆中,加入鹽、油和水,拌成糊狀,再將晾乾的鮮鴨蛋逐個放入粘泥封存妥當,3周後可洗去泥沙煮食。一些地方亦會以泥沙代替黃沙,或在黃沙中加入粘土;亦會有人以麵粉加熱水成糊狀,加入食鹽、五香粉和白酒,以同樣方法製作。
  • 鹽水醃製法:將食鹽溶於沸水,冷卻後倒入壇中,並將洗淨晾乾的鴨蛋,逐個放進鹽水中,加以密封,置通風處,25天左右即可開壇取蛋煮食。此法醃製的鹹鴨蛋,據說可令蛋黃多出油。另外亦可在鹽水中加入花椒桂皮茴香、生,將洗淨的鴨蛋泡入,封存後待40天即可煮食。
  • 白酒浸製法:浸醃時先將晾乾的鴨蛋放在白酒中浸蘸,再滾上精鹽,放入容器內,密封放置在乾燥、陰涼、通風處,約30天即可取出煮食。
  • 辣醬醃法:備辣椒醬、精各一碗,把鴨蛋逐個在辣椒醬中均勻蘸一下,以精鹽中滾一遍,放入瓷罐,頂層撒鹽少許,加蓋並以牛皮紙密封,放置在陰涼通風處,30至40天即可食用。另有人會將辣椒醬、白酒,按8:2的比例拌勻,以同樣方法把鴨蛋醃製70至90天,據說這種醃鴨蛋呈辣紅色,酒香四溢,鹹中微辛。

早於南北朝時期或更早前,中國人已有吃鹹鴨蛋的風俗。南北朝農書《齊民要術》指當時蘇州揚州一帶已大量醃製,而且可以久藏,書中說:「浸鴨子一月任食,煮而食之,酒食俱用,鹵鹹則卵浮。」說明鹹鴨蛋可以下佐食。
代《農桑衣食摘要》中記載:「水鄉居者宜養之,雌鴨無雄,若足其豆麥,肥飽則生卵,可以供廚,甚濟食用,又可以醃藏。」。說明當時南方各省養鴨業的情況,盛產鹹蛋。1909年南洋勸業會上,時人以其味美、蛋白質脂肪質、碳水化合物的含量豐富,向外推銷,從而遠銷日本美國新加坡等許多國家
古人認為鴨蛋有其療效。本草綱目指:「俗傳小兒多痢,臭鹹鴨蛋食之,亦間有愈者。蓋鴨肉能治痢,而炒鹽亦治血痢耳。」

 俚語

賣鹹鴨蛋除了是描述一種職業,在粵語中也是一句諺語,是死亡的意思,與閩南語蘇州賣鴨蛋意義相同。如:「小陳去賣鹹鴨蛋。」意思就是小陳死了。賣鹹鴨蛋是委婉語,暗示死亡。一說是因為以前死者入棺時,棺下放大量牙灰,而鹹鴨蛋製作過程中,也會加入大量牙灰,故有此譬喻

( source : wikipedia)


Ingredients:

chicken eggs / duck eggs 12 pieces
rock salt (粗盐) 1 cup
water 4 cups
Shaoxing wine ( 绍兴酒) 1 T
Sichuan peppercorns (花椒)2 tsp
star anise (八角) 1 piece

Method :

1. Wash and drain the eggs ( make sure that there is no cracks on every egg). Set aside.

2. Pour the water in a cooking ware, add in Sichuan peppercorns, star anise, salt, bring it to boil. When the salt dissolves, add in the Shaoxing wine. Set aside, till it  is cool.

3. Put the eggs  in a clean & dry container, pour in the boiled water.  Please make sure that the water fully covers the surface of the eggs. The eggs may float after you have poured in the water. In this case, you can put a small sauce plate on top of it, so that all the eggs submerse completely in the brine.

4. Seal the container. The eggs are then stored indoor at room temperature for about 30-40 days or a few more days.

5. After 30-40 days, wash and drain the eggs. Keep the eggs in the refrigerator for storage, it can last for a few weeks.

6. Boil the salted eggs before you serve it.

( P/s: Christines advised that the purpose for adding the Shaoxing wine is that, the egg yolks would turn orange-red beautifully because of the effect of adding Shaoxing wine)

Thursday, November 15, 2012

Curled Mallow soup/아욱국 ( a- wook-guk)/冬莧菜汤





Curled Mallow or Chinese Mallow/아욱 ("a-wook") is the vegetable that Korean likes to use it for preparing soup, especially cook it together with the deonjiang and dried shrimps.

韩国人喜欢用冬苋菜来做汤,尤其是用它来与豆酱,韩式虾米一起煮豆酱汤。


Malva verticillata, also known as the Chinese Mallow is a species of the Mallow genus Malva in the family of Malvaceae found in East Asia. M. verticillata is an annual or biennial that grow up to 1.7 meters in high and can inhabit woodland areas of different soil types. In temperate climates, it flowers from July to September and the seeds from August to October. The flowers of the plant are self fertile but can be also propagated by insects.



野葵学名Malva verticillata)是锦葵科锦葵属的植物。分布在缅甸埃塞俄比亚锡金埃及印度朝鲜欧洲以及中国大陆新疆青海云南吉林四川内蒙古等.

别名,地菟葵(尔雅、图考),旅葵(古诗),棋盘菜(湖北),土黄芪、蓍葵叶(滇南本草),芪(茄、荠、其)菜、巴巴叶或把把叶、棋盘叶、冬苋菜(云南)



又名冬莧菜冬寒菜葵菜等,属锦葵科一、二年生草本植物。黄帝内经中说的「五菜为充」中的,指的就是冬葵。温暖地方春、秋两季均可栽培,寒冷地方春季栽培,直接播种或育苗移栽。原产于亚洲东部.

冬寒菜的叶子肾形稍绉缩,有的变种绉缩比较严重,如绉冬寒菜;夏初自叶腋生出总状花序,开淡红色小花。

( source : wikipedia)



Ingredients:

curled mallow / Chinese mallow 400 g
broth 4 cups (use about 8 pieces of  the dried anchovies to boil with water)
deonjiang 2 Tsp
Korean red pepper paste 1 Tsp ( optional )
Korean dried shrimp 50 g
minced garlic 1 tsp
1 green pepper
chopped green onion 2 Tsp
tofu  150 g

Method :

1. To prepare the broth, use the dried anchovies to boil in the water for about 5 to 10 minutes, remove the dried anchovies.

2. Remove the leaves of the curled mallow from the stem, if the leave is too long, many chop it into half; for the stem, please peel the outer layer of the stem, chop the stem for about 4 cm long.

3. While washing the vegetables, please use your hand "to massage " the vegetables,the purpose is to get rid off the bitterness from the vegetables.

4. When the broth is boiling, add in the doenjiang,red pepper paste,curled mallow,Korean dried shrimps,green pepper,tofu,garlic and finally green onion.

5. Serve hot.


Tuesday, November 13, 2012

Roasted" Kim"/김/香烤紫菜







  • In Asia, Nori (海苔, Japan), Zicai (紫菜, China), and Gim (김, Korea) are sheets of dried Porphyra used in soups or to wrap sushi . ...


As what I know, many foreigners they like to buy "김/Kim/紫菜" when they visit Korea. This "Kim" are roasted with sesame oil, sprinkled with salt and cut into squares. In fact, both the roasted "kim" and original dried "kim" are available in the market in Korea.

Have you ever thought that to roast the "kim" by yourself ? Yes, I like to roast the "kim" at home rather  than buying  the roasted "kim" from the market, it is fresh and not so salty.

据我所知,有许多的外国游客,当他们到访韩国时,他们都喜欢购买韩国的 "김/Kim/紫菜"。这紫菜是经过烤香,已撒上盐,并且切成小块。 在韩国可买到已经烤过的紫菜和未经烤过的紫菜。

您可曾想过亲自烤紫菜 ?我就喜欢自己在家中烤紫菜,那会比从市场上买回来的更新鲜和香 脆, 也比较不咸。


Gim (), also spelled as kim in Korean.  In Welsh this food is called laver and in Japanese, nori.

Gim is known to be abundant in protein and vitamins, especially vitamins A, B1, B2, B6, and B12. It is also known to have a high content of mineral salts, particularly iodine and iron, and essential amino acids and properties that dispose of cholesterol, earning its reputation as a "healthy food".


As natural collection of gim wasn't enough to meet demand, various new cultivation techniques developed between the 17th century and 19th century, mostly in the Gwangyang bay region. Although posts and woven frames made from bamboo are traditionally used in cultivation, nets of synthetic fiber are also used in modern times.
Gim is known to grow well in sea water between 5 °C and 8 °C, so gim collection is usually done between December and January. Gim that has been grown for 50 days is considered best for consumption, as the color and flavor are at their best. Cultivation is done mostly in the regions of South Jeolla and South Gyeongsang, with the gim from Wando being the most famous.


There are many legends about the etymology of the word gim. One version explains that an old lady in the region of Hadong discovered a log covered in gim floating down the Seomjin River, which inspired her to cultivate gim on upright bamboo support poles. Another legend says that the word "gim" was named after its creator, Kim Yeo-Ik (김여익), who lived in the island Taeindo during the reign of King Injo, who was the first person to have cultivated gim after seeing a drifting oak branch covered in it.[3] Although the true origins of the term, gim are unclear, there are records dating from the 17th century of Kim Yeo-Ik cultivating gim. There is a monument in Taeindong, Gwangyang set up in his honor for these achievements.
(source: wikipedia)


Ingredients:

original dried "kim"
perilla oil or sesame oil
salt

Method:

1. Pour the perilla oil or sesame oil in a small dish, use a brush to dip the oil and brush on the surface of the dried "kim". Repeat the same process for all the sheets.

2. After brushing the oil on the surface of the dried "kim", sprinkle the salt on each sheet too.

3. Heat the fry pan ( without any oil), place the dried "kim" on the pan to roast it  Before the dried "kim" is roasted, the color is rather dark; once it is roasted, the color will turn green, once it turns green color, remove  immediately  from the pan. Repeat the same process until you have roasted all the dried "kim" sheets. Please don't roast it for long time.

4. Use the scissors to cut the size as you wish.

5. Put the roasted  "kim" in the container for storage. Must close the container well, otherwise,  the roasted "kim" will turn soft and not crisp.


材料:
韩国出产的紫菜 (在韩国超市可以买到已烤好的和没烤好的)
紫苏菜油或者麻油 (请别用其他食用油,会不香)


方法:
1.将紫苏菜油或麻油,倒入一小碟里,用刷子沾上油,然后扫塗在紫菜的表面上。重复这方法,将所有的紫菜塗上油(无需塗上很多油)。

2.塗上油后,在每片紫菜上撒少许盐(无需太多,太咸有损健康)。

3. 将平底锅烧热(无需加油。我建议用旧的锅),将紫菜放在锅里。在还未烤紫菜的时候,它的颜色是比较暗淡,一经过烤后,颜色会变青,一变青,便马上离锅。以这方法烤完所有的紫菜。请别烤太长的时间。

4. 用剪刀将紫菜剪成您所喜爱的长度。

5. 放在罐子里保存。要盖好罐子,以免紫菜变软。

Braised Burdock Root/우엉조림/炖牛蒡



Sock the burdock roots in the water for  about
20-30 minutes



After socking the burdock roots in the water for about 20-30 minutes, the water will become brown color.


Boil the burdock roots in the water ( water and vinegar)




In Korea, we can either buy the fresh burdock roots or braised burdock roots at the supermarkets. The braised burdock roots that are available at the supermarkets are normally in long and thin form, which are normally used for making "kimbab".

For this dish, you can either slice the burdock roots into pieces or long, thin form.

在韩国的超市,可以买到新鲜或者已炖好的牛蒡。后者,通常是已包装好的,呈长且细状,通常是用来做紫菜饭的用料。

这一道菜,您可以将新鲜的牛蒡切成片状或者条状。


The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. In Japan, Arctium lappa is called "gobō" (牛蒡 or ごぼう); in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes.


(source wikipedia)

Ingredients:

burdock roots 400 g
vinegar 1 Tsp
Korean soy bean sauce 4 Tsp
sugar 2 tsp
corn syrup 2 Tsp
sesame oil 2 tsp
roasted sesame seeds

Method :

1. Clean the burdock roots by gently scraping the skin with knife. Wash it.

2. Slice the burdock roots. Sock pieces in a bowl of water for 20-30 minutes and rinse until the water drains clean.

3. Boil the water in a cooking ware, add in 1 Tsp of vinegar. When the water is boiling, blanch the burdock roots. Rinse and drain.

4. Mix the soy bean sauce,sugar,corn syrup and sesame oil in a clay pot ( I prefer to use clay pot, you can use any kitchen ware or pan), add in the sliced burdock roots and boil.

5. Reduce the heat to a low simmer and braise by occasionally spooning the sauce over the burdock roots. continue cooking until the burdock roots absorb the sauce and are flavored.

6. Garnish with roasted sesame seeds when serve.

Sunday, November 11, 2012

Home made Yogurt/自制优酪乳


This is my home made yogurt, we like to add in almond,raisin and sun flower seed when we eat.


This is my yogurt maker. It has 12 small containers/ cups.


This is the "starter / yogurt" that I bought from the supermarket. Only one bottle ( 150 ml) is required.................................................................................................................



It is very easy and economical to make yogurt if you have a yogurt maker....

Yogurt has been praised for its high calcium, protein and vitamin B. The live cultures help maintain a delicate balance of microorganisms in the body, promoting healthy digestive and immune system.


Yogurt or yoghurt  is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Worldwide, cow's milk is most commonly used to make yogurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used in various parts of the world.

The word is derived from Turkish: yoğurt, and is related to the obsolete verb yoğmak "to be curdled or coagulated; to thicken".


酸奶(正式又称酸乳)是乳製品的一种,由动物乳汁乳酸菌發酵而產生。乳酪一詞的英語Yogurt源自土耳其語yoğurt(讀音-- [jɔ‘urt]),引申自形容詞yoğun,意思是濃稠及豐厚,又或是另一動詞 yoğurmak 意思為「揉、使之濃稠」,都是製作乳酪的動作和方法。
  • 台灣依液態或固態分別譯為「發酵乳」、「優酪乳」或「優格」
  • 香港譯為「乳酪」
  • 中国大陆通称「酸奶」、「酸奶酪」

( source: wikipedia)


Ingredients:

"starter" 150 ml ( plain yogurt with live cultures)
 fresh milk 1000 ml ( must be plain fresh milk, should not be chocolate flavored or other)


Method :

"Starter yogurt" is required to make yogurt. Starter yogurt is yogurt that has been made with active live cultures, that will help to turn  the milk into yogurt. We can buy a small container of yogurt at the supermarket, make sure that it is " made with live cultures". Furthermore, it should be plain yogurt, not flavored.

Whenever we make yogurt, we need  starter. We can use our own starter too( that is the yogurt that we have made), but over time it looses its potency and the yogurt will not turn out. Therefore, we need to buy a new starter after we have been using over own starter for a few times.

Add the starter to the milk, stir it well and pour it in the containers. Place the containers in the yogurt maker for 8 hours. This is simple and easy.....

Remove the containers from the yogurt maker, refrigerate for 3 hours before serving.

We can serve plain or with any kind of fruits / nuts. If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam / syrup when you are serving your yogurt... 

Saturday, November 10, 2012

" Pepero Day" on ll.ll (Nov 11)/빼빼로 Day/Pepero日









 Pepero Day was started in 1994 by students at a girls' middle school in Busan, where they exchanged Pepero sticks as gifts to wish one another to grow "as tall and slender as a Pepero". In Korean, "빼빼/pepe" means " tall and slender".

 It is named after the Korean snack Pepero and held on November 11, since the date "11/11" resembles four sticks of Pepero.

Pepero (빼빼로) is a cookie stick, dipped in chocolate syrup, manufactured by Lotte Confectionery in South Korea since 1983.

The popularity of "Pepero Day", it helps the manufacturers to develop more kinds of pepero . Initially, it has chocolate  flavored, gradually, it has strawberry flavored, almond flavored, cocoa flavored, cheese flavored,  etc and even DIY pepero  are available too.

Recently, not only the pepero cookies, "pepero bread" and "pepero hamper" are available too.

It is a day for love......


1994 年,釜山的一所女子高中的学生们选择刚好有 4 个 “ l"的 11月 11日,为了传递朋友间的有情,并带着“变得更高,更瘦, 一起美丽起来的心意, 以 Pepero 饼干为礼物相送。在韩文,"빼빼 /pepe“ 的意思是 ”更高,更瘦“。这就是 ” Pepeo 日“ 的起源。

随着岁月的流逝,这一习惯渐渐流传开来,成了韩国人全国上下一个盛大的节日。

Pepero 饼干是长形,棒状的饼干,沾上巧克力。在韩国,早在 1983 年由韩国 Lotte 饼家开始制造。

随着”pepero日“日益盛行,这也促使饼家开始制造不同口味的pepero 饼干。最初只有巧克力味,渐渐地,草莓味,杏仁味,可可味 , 乳酪味 等,甚至 DIY pepero 也开始问市。

近来,不单是 pepero 饼干,” pepero面包“ 和 ” pepero 礼篮“也开始流行。

这是一个温馨和充满爱的节日。。。

Friday, November 9, 2012

Maejoo/메주/豆酱曲



Autumn 2012, my husband and I went to Kuangjo in Gyeonggi Do, on the way back home, we were so existed to see "Maejoo/메주/豆酱曲“ were hung under the roof of a residential house,a rural area . This is impossible to see in the city....

I believe that many readers like the " Deonjang/된장/豆瓣酱“ or " Gochujang/고추장/辣椒酱“. Maejoo is the main ingredient for making Deonjang , Gochujang and soy bean sauce.

Meju or Mae is also known asjoomaljang (말장), is a brick of dried fermented soybeans in Korean cuisine. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang, gochujang, or ganjang. Meju is produced by boiling soybeans, then crushing them in a mortar. Frequently, other grains are also mixed in when making meju. The specific process followed when making meju varies slightly depending on which food it will be used to make.

To produce doenjang, dried soybeans are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called meju (메주). The blocks are then exposed to sunlight or warmth. When so exposed, dried rice plants are attached to the surface of the soybean blocks. Dried rice plants are readily available in Korea and are a rich source of bacteria (Bacillus subtilis). The fermentation process begins at this stage. The Bacillus subtilis bacteria reproduce, consuming soybean protein and water in the meju. The unique smell of the meju is mainly the ammonia produced by the bacteria. One to three months later, depending on the block size, the meju are put into large, opaque pottery jars with brine and left to further ferment, during which time various beneficial bacteria transform the mixture into a further vitamin-enriched substance (similar to the way milk ferments to become yogurt). Liquids and solids are separated after the fermentation process, and the liquid becomes Korean soy sauce (Joseon ganjang; 조선간장). The solid, which is doenjang, is very salty and quite thick, often containing (unlike most miso) some whole, uncrushed soybeans.




2012年的秋天,我和先生到京畿道的光州去,归途中,路经一乡村,喜见一户人家在屋檐下高挂着豆酱曲。 在城市是难以见到的。。。


人们精选上好的黄豆,用锅文火蒸熟。出锅晾凉后,做成一尺来长,半尺来宽的长方体的酱块。做得不能太大,太大则容易伤热,太小则容易失水而发不透。发不透则没有油儿。将来作出的酱,品质也不好,不好吃。
  这里面做多少块还有讲究。闰年做单数,平年做双数。

  做好后,先放在室内阴凉通风处晾至酱坯外面干燥(约三、五日),
  然后用绳子捆扎好。或挂在房梁上,或在炕稍锅台的犄角找个热乎地方放在哪里,等待发酵。每块之间距约一寸,人口多的人家,酱块多时可以分层摞起,但以细木条隔开,约一周时间将酱块调换位置,继续贮放如前。发到一定的程度,里面都长白毛了才好。

这 Maejoo 是制作豆瓣酱,辣椒酱和酱油的主要材料。。

( source : wikipedia & Baidu)


Tuesday, November 6, 2012

Green Pepper Hot Bar/고추핫바/青椒辣棒








In Korea, we have hot and spicy pepper, we call it " Chung yang gochu/청양고추/青阳辣椒“, it is very spicy if compared with other kinds of peppers.

The Chungyang Red Pepper' is a small-sized chili pepper that has a strong burning sensation when eaten. It is a cultivar of the species Capsicum annuum originating in South Korea and developed by Dr. Il-ung Yoo (유일웅) by hybridizing Thai and Jeju-do cultivars。

在韩国,有一种非常辣的辣椒,我们称它为 “Chung yang gochu/청양고추/青阳辣椒“, 如果和其他品种的辣椒相比较,它确实是非常的辣。

这青阳辣椒是由 Dr II-ung Yoo,采用泰国和济州岛的辣椒品种所培植出来的辣椒品种。

Ingredients :

 Alaska Pollock 400 g ( fish meat only)
chungyang green pepper 6 pieces
1/4 of carrot
5 pieces of perilla leaves
1 squid
rice wine 3 Tsp ( optional )
flour 1/2 cup
salt 1 tsp
a pinch of pepper powder

Method :

1. Remove the ink bag and cartilage of the squid, peel the skin, wash it and cut it into small pieces.

2. Chop the carrot, chungyang green pepper and perilla leaves into small pieces. Set aside.

3. Bone and fillet the Alaska Pollock.

4. Blend fish meat and squid in electric food processor to make a fine paste. Beat the mixture manually till  it forms a sticky paste.

5. Remove the paste to a large bowl and add the chopped carrot,chungyang green pepper ,perilla leaves,flour,salt,rice wine and pepper powder. Mix it well.

6. Wet hands or use a flipper and pat spoonful of paste into longish, rectangular shape.

7. Deep fry the " hot bar".  Serve hot.

Saturday, November 3, 2012

The foxtail &common reed in autumn/강아지풀 &갈대/狗尾草&芦苇


There is a long stream not far away from my house, both sides of the stream banks are the pathway for pedestrians for jogging or cycling. In Autumn, the foxtails and common reeds can be seen along the stream, the scenery is beautiful, especially when the wind is blowing...

离我家不远处,有一条很长的小川,川岸两旁是供行人徒步和騎自行车的好去处。 秋天,川岸两旁长满了狗尾草和芦苇, 景色优美,尤其是当微风吹的时候。。婀娜多姿!

Setaria viridis is a species of grass known by many common names, including green foxtail and green bristlegrass.It is a hardy grass which grows in many types of urban, cultivated, and disturbed habitat, including vacant lots, sidewalks, railroads, lawns, and at the margins of fields. It is the wild antecedent of the crop foxtail millet.
This is an annual grass with decumbent or erect stems growing up to a meter long, and known to reach two meters or more at times. The leaf blades are up to 40 centimeters long and 2.5 wide and glabrous



狗尾草(学名:Setaria viridis),又名绿狗尾草谷莠子狗尾巴草。一年生草本植物;秆直立或基部膝曲,高30-100厘米;叶片扁平,狭披针形或线状披针形;圆锥花序紧密呈圆柱形,刚毛粗糙,通常绿色或褐黄色

狗尾草的种子适生性强,耐旱耐贫瘠,在酸性或碱性土壤均可生长,常见于农田、路边、荒地。全球分布广泛,中国各地均有分布,为常见主要杂草。麦类、稻类、玉米、旱作物易受其侵害,与作物争夺肥力能力强,造成作物减产。



Phragmites, the Common reed, is a large perennial grass found in wetlands throughout temperate and tropical regions of the world.

 It can grow in damp ground, in standing water up to 1 metre (3 ft 3 in) or so deep, or even as a floating mat. The erect stems grow to 2–6 metres (6 ft 7 in–19 ft 8 in) tall, with the tallest plants growing in areas with hot summers and fertile growing conditions.


The leaves are long for a grass, 20–50 centimetres (7.9–20 in) and 2–3 centimetres (0.79–1.2 in) broad. The flowers are produced in late summer in a dense, dark purple panicle, about 20–50 cm long. Later the numerous long, narrow, sharp pointed spikelets appear greyer due to the growth of long, silky hairs.


Reed is used in many areas for thatching roofs. It can also be used for making baskets, mats, pen tips, etc.
( sources: wikipedia)



芦苇学名Phragmites australis)是生长于沼泽、河沿、海滩等湿地的一种植物,遍布于全世界温带热带地区,芦苇属的植物大约有10,有的分类学家认为芦苇是芦苇属的唯一类。


多年生草本植物,地下有匍匐的根茎,可以在适合的地区迅速地铺展繁殖,一年可以平铺延伸5以上,地上高达2-6米,丛生,长达20-50厘米,排列成两行,圆锥花序,花穗长10-40厘米,每个小穗有4-7朵小,屬风媒花美洲亚种植株比较矮小。


芦苇是保护湿地环境和野生动物的重要物种,许多种类栖息在芦苇丛中。
芦苇杆含有纤维素,可以用来造人造纤维中国从古代就用芦苇编制“苇席”铺炕、盖房或搭建临时建筑。古代各国都有用芦苇的空茎制造的乐器——芦笛,芦苇茎内的薄膜做笛子的笛膜使用。芦苇穗可以作扫帚,花絮可以充填枕头。芦苇的是一种中药——芦根,性寒,味甘,功能是清胃火、除肺热,主治热病烦渴、胃热呕吐、肺痈等症。


在古代,各国人民都已经熟悉芦苇,有许多关于芦苇的故事和传说。法国拉·封丹寓言曾经讲合力抗击风的芦苇群比大更坚强,比喻弱小的群体比强大的个体要更能抵抗外来侵袭。中国古代故事《芦花记》讲后妈虐待前子,用芦花为他做棉衣,虽厚软但不暖和。
(质料来源 : 百科全书)

Friday, November 2, 2012

Sausage Bread/소시지빵/香肠面包









I like the cheeses and sausages  from Korea if compared with those imported from foreign countries, because they are not salty.

Sausage is a food made from ground meat with a skin around it. Traditionally, the meat for making sausage is pork,beef. We do have sausage that made from chicken . The meat will be ground and filled into casing.


  • Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
  • Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and mortadella. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbász.
  • Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.
  • Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst.
  • Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger, Slim Jim, and summer sausage.
  • Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
  • Vegetarian sausage refers to sausages made without meat, for example, with soya protein or with tofu or with herbs and spices. Vegetarian sausages are frequently sold in supermarkets, they might not be vegan, for they may contain ingredients such as eggs. ( sources from wikipedia)

如果和外国入口的产品比较的话,我喜欢产自韩国的乳酪和香肠,因为它不咸。在韩国,除了猪肉,牛肉香肠,还有鸡肉香肠。

香腸是一個非常古老的食物生產和肉食保存技術,指將何動物,攪碎成泥狀,再灌入腸衣製成的長圓柱體管狀食品


香腸有很多種類,單是德國便有超過1,500多種。香腸一般按製法分為四類:
  • 煙燻腸:肉泥灌入腸衣後,先用木材製,之後再熟。吃前再烹熱。
  • 風乾腸:肉泥灌成腸後,在乾燥地方風乾,某些會在香腸內加入乳酸菌,細菌分解肉質,令其變得軟腍。風乾腸材料沒有經烹煮,吃前要先煮,如中國臘腸,但也有可直接食用,如意大利沙樂美腸
  • 熟腸:肉泥灌入腸衣後,會先煮熟再保存,煮的方法很多,可以是等。外表與煙燻腸相似,但沒經燻製過程。
  • 鮮腸:即未經風乾或煮熟的香腸,不能直接食用,買回家後要自行烹調。
此外,也有一些較具特色的香腸:

Ingredients:

(A)
bread flour 500 g
dried yeast 15 g
salt 5 g
sugar 50 g

(B)
egg 1


(C)
butter 75 g or grape seeds oil 75 g

(D)
mozzarella cheeses
mayonnaise, tomato sauce

Method :

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 and add in (D). 

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  80 g each and mould them into balls.  Let them rest for 15 minutes.

7. Flatten the dough balls ..

8. Put the sausage on the dough, fold the dough. Leave above 1/3 from the edge, then knife cut each folded dough into small portion. Please don't cut off any portion.

9. Twist first portion to the left and second to the right. Repeat the same process until last portion.

10. Put them on the baking tray and to prove for 40 minutes.

11. Spread the mozzarella cheeses on top of the dough before baking it.

12. You can pipe the dough with mayonnaise and tomato sauce before baking it.( For me, I like to do this step after the breads are baked).

.9. Bake at 180 degree C for  15- 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)