Wednesday, November 27, 2013
Tuesday, November 26, 2013
|Seoul Cafe Show was held from 21/11-24/11/2013. If you are interested, please visit Kimchi House on facebook, more pictures are available there. Sorry for can't upload many pictures on this blog, http://www.facebook.com/house.kimchi|
This is the Lotus Flower Tea
Dutch coffee dripping pot...
Wednesday, November 20, 2013
Seasoned "Bang-Peong-Namul"( Seasoned Parsnip Leaves) /凉拌欧洲防风叶/방풍나물무침 Vegetable
Dear friends, have you ever tasted this vegetable ? In Korea, we call it " Bang-Peong-Namul" (Parsnip leaves)/欧洲防风叶/방풍나물 ...
朋友们，您可曾嚐过这出蔬菜 ？ 在韩国，我们称它为 “ Bang-Peong-Namul" ( Parsnip leaves)/欧洲防风叶/방풍나물
The parsnip (Pastinaca sativa) is a root vegetable closely related to the carrot. It is a biennial plant usually grown as an annual. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces its flowering stem, topped by an umbel of small yellow flowers, in its second growing season. By this time the stem is woody and the tuber inedible. The seeds are pale brown, flat and winged.
The parsnip is native to Eurasia. It has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar. It was introduced into the United States in the nineteenth century.
The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber. It can be cultivated in deep, stone-free soils and is attacked by the carrot fly and other insect pests, viruses and fungal diseases, of which canker is the most serious. In sunlight, handling the stems and foliage can cause a skin rash.
(source : wikipedia)
This is the fresh "Bang-Peong-Namul".../fresh parsnip leaves
Blanch the ' Bang-Peong-Namul" in boiling water, remove from the boiling water when the stems turn soft.将欧洲防风叶放入沸水中烫软。。。
Put the " Bang_Peong-Namul" in your palms and squeeze out the water.Put the "Bang-Peong-Namul" in a big bowl, add in garlic,green onion,sesame oil,sesame seeds,red pepper powder and a pinch of salt.
" Bang-Peong-Namul" 150 g
minced garlic 1 Tsp
chopped green onion 1 tsp
sesame oil 1/2 Tsp
roasted sesame seeds 1/2 tsp
a pinch of red chili powder
a pinch of salt
1. Trim the " Bang-Peong-Namul " and wash it.
2. Boil the water.
3. Blanch the ' Bang-Peong-Namul " in boiling water, remove from the boiling water when the stems turn soft.
4. Put the "Bang-Peong-Namuil " in your palms and press out the water.
5. Put the "Ban-Peong-Namul " in a big bowl, add in garlic,green onion,sesame oil,sesame seeds,red pepper powder and a pinch of salt.
“Bang-Peong-Namul"欧洲防风叶 150 g
蒜蓉 1 Tsp
青葱粒 1 tsp
麻油 1/2 Tsp
芝麻 1/2 tsp
Monday, November 18, 2013
SIBA (Seoul International Bread Exhibition) was held from 6/11 to 9/11/2013 at COEX,share with you some of the pictures. Do you believe that these were breads ?
首尔国际面包展从6/11 到 9/11/2013 在 COEX 举行，与您分享其中的一些照片。您相信这些都是面包吗 ？