단팥죽 /（红豆羹/粥）/Red Bean Puree " Patjook"
Monday, December 30, 2013
Dear friends,2014 is around the corner.Kam from Kimchi House would like to wish all the friends from all over the world " Happy New Year 2014"in advance.
For the year of 2013, we talk and share about the food. Today, I would like to share with you the beauty of Hanbok,this was exhibited on dolls fair.
I appreciate all the readers who were visiting my blog for the past one year ,even though I am rather active on Facebook instead of blogspot.
More pictures are available on https://www.facebook.com/house.kimchi
也在此谢谢这一年来到访Kimchi House的读者们，虽然我比较活跃于 Facebook ，不太活跃于 Blogspot。
Tuesday, December 24, 2013
Saturday, December 21, 2013
每一年的 12月22日是冬至（동지 )，韩国人也在这一天庆祝这节日。华族在这一天搓汤圆，韩国人则在这一天煮红豆羹/粥庆祝冬至。。。。( This recipe is written in Chinese & English)
The Winter Solstice Festival or The Extreme of Winter (Chinese and Japanese: 冬至; Korean: 동지; Vietnamese:Đông chí) (Pinyin: Dōng zhì), (Rōmaji: Tōji), (Romaja:Dongji) is one of the most important festivals celebrated by the Chinese and other East Asians during the dongzhi solar term on or around December 22 when sunshine is weakest and daylight shortest; i.e., on the first day of the dongzhi solar term.
The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, as pronounced in Mandarin Pinyin: Tāng Yuán) or balls of glutinous rice, which symbolize reunion.
In Korea, similar balls of glutinous rice (Korean: 새알심) (English pronunciation:Saealsim), is prepared in a traditional porridge made with sweet red bean (Korean: 팥죽) (English pronunciation:Patjook). Patjook was believed to have a special power and sprayed around houses on winter solstice to repel sinister spirits. This practice was based on a traditional folk tale, in which the ghost of a man that used to hate patjook comes haunting innocent villagers on the winter solstice.
(source : Wikipedia )
红豆 1 Cup，
水 6-7 Cup,
糯米粉 1 Tsp,
蜜糖· 2 Tsp，
糯米粉 1/3 cup，
温水 1/4 cup，
糖 1 Tsp，
4 将煮熟的红豆和 1杯的水（煮红豆时所用的水）放入搅拌器内，将红豆搅拌，
6. 用 1/3 杯的糯米粉，加入盐，温水，糖，搓成园形状后，放在蒸笼蒸熟，或
7. 将汤圆（참쌀경단) 放入红豆羹/粥（팥죽)内
Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.
red beans 1 cup
water 6-7 cups
glutinous rice powder 1 Tsp
honey 2 Tsp
salt 1/3 tsp
sugar , a little
Glutinous rice balls:
glutinous rice powder 1/3 cup
warm water 1/4 cup
sugar 1 Tsp
salt, a little
1. Soak the beans for a few hours, till soft
2. Bring to boil until they are very soft
3.. Drain the beans, keep the water
4. Grind the beans with 1 cup of water ( the water which we use to boil the bean) in a food processor
5. Boil the ground beans,water,glutinous rice powder,honey,salt and sugar together
6. Put the glutinous rice powder in a bowl, add in salt,warm water,sugar,mix it well. Form this into small balls.cook the rice balls in boiling water
7. Put the glutinous rice balls in the red bean puree
Sesame Tapioca Bread /芝麻薯面包/깨찰빵 Bakery
This is one of the Sesame Tapioca Bread Mix available这是市面上其中一个商标的产品。。。
After whisking the egg and the milk,add in the sesame tapioca bread mix to form a dough. Divide the dough into 40 g each...将蛋和牛奶搅拌后，加入芝麻薯面包粉，搓成面团。 将面团分割成每粒 40 g。。
Sesame Tapioca Bread Mix 1 pack ( 250 g )
fresh milk 90 ml
1. Put one egg and 90 ml of fresh milk in a mixing bowl,whisk it.
2. Add in the Sesame Tapioca Bread Mix, to form a dough. Divide the dough into 40 g each.
3. Place the dough on a baking pan, use the spray to spray water on the surface of the dough before you put it in the oven. The surface of the bread will be crispy.
4. Bake it for 30 - 40 minutes at 180 degree C.
芝麻薯面包粉 1 包
鲜牛奶 90 ml
1. 将一粒蛋和 90 ml 的鲜牛奶放入一大碗内，搅拌均匀。
2. 加入加入芝麻薯面包粉，搓成面团，将面团分割成每粒 40 g。
4. 以 180 度 C，烘 30 - 40 分钟。
Tuesday, December 17, 2013
Garlic Chips/甜蒜片/마늘칩 Vegetable
Dear friends, I believe that you have tasted the potato chips,have you ever tasted the garlic chips?
The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic"] When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.
Inedible or rarely eaten parts of the garlic plant include the "skin" and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form.
Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based seasoning) over them, and roast them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in the United States, United Kingdom and Australia.
Garlic may be applied to breads to create a variety of classic dishes, such as garlic bread, garlic toast, bruschetta, crostini and canapé.
Oils can be flavored with garlic cloves. These infused oils are used to season all categories of vegetables, meats, breads and pasta.
In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.
Mixing garlic with egg yolks and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco.
Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.
Remove the skin of the garlic,wash and drain
Boil a pot of water, put the sliced garlic in the hot water, blanch it slightly..
Remove the sliced garlic from the water and drain it.................................................
Place the sliced garlic on the dehydrator, to dehydrate it for 6 or 8 hours at 70 degree
将蒜片放在烘干机上，以70度，烘6 或 8个小时。。。。。。。。。。。。。。。。。。。
Garlic 300 g
Sugar ( it depends on your taste)
Method (Please refer to the above)
Monday, December 9, 2013
In Korean, we call the half -dried Pollack as "Kkodari"...
在韩文，我们称半晒干的明太鱼为 “ Kkodari”。。。
Alaska Pollock is one of the Korean favourite fishes. In Korea, we call the fresh Alaska Pollock as "Sheng-tae/생태"; dried Alaska Pollock is named as " Bo-geo/북어"; the fisherman dry the Alaska Pollock and freeze it in winter in the open air , repeat this process for a few times, then, we call it as "Kkodari / 코다리 "...
明太鱼是韩国人喜爱的鱼类之一，同是明太鱼，但以不同的手法去处理，则给予不同的名称。 新鲜的明太鱼，韩国人称牠为 “ 生太鱼/Sheng-tae/생태"; 被晒干的明太鱼则叫牠为 “ Bo-geo/ 북어"; 在冬天，渔夫将明太鱼晒干后，让牠在户外冰冻；多次重复这步骤，就成了 “ Kkodari / 코다리".
This is the " Kkodari" available in the market...
Cut the "kkodari" into eatable size..
Put the frying flour and "Kkodari" in a plastic bag. Shake the plastic bag, this will help to mix the flour and "kkodari" more evenly.
Deep fry the "kkodari" dressed in the flour..
Heat the pan, pour in the sauce...
Add the fried "kkodari " to the sauce...
Mix the sauce and the fried "kkodari" well....
"Kkodari" 400 g
a pinch of roasted sesame seeds
Ingredients for sauce :
minced ginger 1 tsp
minced garlic 2 Tsp
red pepper paste 3 Tsp
corn syrup 2 Tsp
soju(Korean white wine) l tsp
sesame oil 1 tsp
1. Wash the "kkodari" and dry it with kitchen tower.
2. Cut the "kkodari" into eatable size.
3.Put the frying flour and "Kkodari" in a plastic bag. Shake the plastic bag, this will help to mix the flour and "kkodari" more evenly.
4. Deep fry the "kkodari" dressed in the flour..
5. Heat the pan, pour in the sauce...
6. Add the fried "kkodari " to the sauce...
7. Mix the sauce and the fried "kkodari" well and sprinkle the roasted sesame seeds on it.
8. Serve with hot....
“kkodari” 400 g
姜蓉 1 tsp
蒜蓉 2 Tsp
韩式辣椒酱 3 Tsp
麦芽糖 2 Tsp
韩式烧酒 1 tsp
麻油 1 tsp
7. 将鱼块和酱料拌均 并撒上芝麻。
Sunday, December 8, 2013
Egg Tarts/蛋挞/에그타르트 Bakery
Slightly whisk the eggs...
Add the milk and sugar to the egg....
Sieve the egg and milk mixture twice...
Place the butter over double-boiler,till the butter fully melted...
Add the egg to the melted butter...
Add in the flour...
Press the dough evenly to form tart shell and cut off the excess(if any) with a knife.
Prick the bottom of the pastry with a knife...
先将蛋挞皮烘 8-10 分钟后，倒入蛋液 （ 有些烘焙者，直接将蛋液倒入蛋挞皮一起烘，而没事先烘 8-10 分钟）
Ingredients for the pastry :
flour 210 g
butter 125 g
sugar powder 20 g
Ingredients for the filling :
sugar powder 100 g
fresh milk 300 ml
Method for the pastry:
1. Sift the flour twice.
2. Place the butter over double-boiler, till the butter fully melted. Set aside to cool.
3. Add in the sugar and egg.
4. Add in flour, mix until soft dough forms.
5. Place in plastic bag, chill for 30 minutes.
6. Preheat the oven at 180 degree C.
7. Remove the dough from fridge.
8. Sprinkle the work surface lightly with flour. Flatten the dough gently, sprinkle the top with flour too, then use a rolling pin to roll out . Roll from center to edge, in all direction.
9. Use the cutter to cut out the pastry,loosen the pastry from the work surface with a pallet knife, lay it into the tart mould.
10. Press the dough evenly to form tart shell ,use floured fingers to press each tart shell into shape in the tart mould.
11. Cut off the excess ( if any) with a knife.
12. Prick the bottom of the pastry with a fork,pre-bake the tart for 8-10 minutes, remove it out.
13. Pour in the filling to the pastry respectively, bake again for 20-25 minutes
Method for the filling :
1.Whisk the egg slightly.
2. Add the milk and sugar to the egg.
3. Sieve the egg & milk mixture twice.