Monday, April 28, 2014

"Yang-Pa Kimchi" Onion Kimchi /洋葱泡菜/양파김치

"Yang-Pa Kimchi" Onion Kimchi /洋葱泡菜/양파김치 Kimchi
2014/04/29 11:59

Dear friends, if you like to eat onion,you may try to taste this onion kimchi !

The onion (Allium cepa) (Latin 'cepa' = onion), also known as the bulb onion or common onion.Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes. Onions contain phenolics and flavonoids that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties.
Common onions are normally available in three colour varieties. Yellow or brown onions (called red in some European countries), are full-flavoured and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavour. The red onion (called purple in some European countries) is a good choice for fresh use when its colour livens up the dish. It is also used in grilling and char-broiling. White onions are the traditional onions that are used in classic Mexican cuisine. They have a golden colour when cooked and a particularly sweet flavour when sautéed.
Onions are often chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw in salads. Their layered nature makes them easy to hollow out once cooked, facilitating stuffing them. Onions are a staple in Indian cuisine, often used as a thickening agent for curries and gravies. Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in pubs and fish and chip shops throughout the United Kingdom and The Commonwealth, often served with cheese and/or ale in the United Kingdom. In North America, sliced onions are battered and deep fried and served as onion rings.
洋蔥学名Allium cepa),古時稱做興蕖、現在北京人称葱头、甘肅人稱洋蒜、新疆人稱皮牙孜(源自维语Piyaz)、是一種常見的蔥科蔥屬植物
( source : Wikipedia )

                                    Cut each of the onion into 4 portions...

Chop the chives for about 1 cm long, slice the garlic and  ginger for long thin stripes..
将韭菜切成约 1 cm的长度,蒜头和姜则切成细条状。。。

Mix the glutinous  rice paste with red pepper powder,anchovy sauce,salt,sugar,pear juice..

Rinse onions and drain well, remove the water with the kitchen tower..

                                 Rub the spicy stuffing between the onions...

Ingredients :
5 big onions
chives 220 g
garlic 50 g
ginger 30 g
salt  2 1/2 Tsp

Kimchi stuffing :
glutinous rice powder 3 Tsp
water 2/3 cup
red pepper powder 6 Tsp
anchovy sauce  1 1/2 Tsp
sugar 1  1/2  tsp
salt 1 Tsp
fresh Korean pear juice  2 Tsp (optional )

Method :
1. Peel the outer layer of the onions. Cut each of the onion into 4 portions, sprinkle salt in between the onion, Set aside for about 20-25 minutes.

2. Chop the chives for about 1 cm long ; slice the garlic and ginger for  long thin stripes.

3. Mix the glutinous rice paste ( mix the glutinous rice powder and water, boil it, to make paste) with the red pepper powder,anchovy sauce,sugar ,salt and pear juice. Stir it well.

4.  Rinse the salted onions and drain well, remove the water from the onions by using the kitchen tower.

5. Rub the spicy stuffing between the onion.

6. Put the stuffed onions in the container and storage it in the refrigerator for about 7 days pr more before you taste it.

5 粒大洋葱
韭菜 220 g
蒜头 50 g
姜 30 g
盐  2 1/2 Tsp

糯米粉 3 Tsp
水 2/3 杯
辣椒粉 6 Tsp
韩式江鱼子露  1 1/2 Tsp
糖 1 1/2  tsp
盐 1 Tsp
鲜梨汁 2 Tsp ( 可免)

做法 :
1. 除去洋葱外皮,用刀划开成 4 等份。在洋葱片之间,均匀地撒上盐,静置 20-25

2. 将韭菜切成约 1 cm的长度,蒜头和姜则切成细条状。。。

3. 将糯米胡(糯米粉加入水,煮成糊状)和辣椒粉,江鱼子露,盐,糖和鲜梨汁拌均。

4. 用水轻轻地清洗洋葱,洗掉盐份,沥干水份 (用纸巾抹干水份)。

5. 将拌均的内馅料,塗在每一片的洋葱片上。

6. 放入保鲜盒。放在冰箱发酵约 7 天后 或以上才享用。

Sunday, April 20, 2014

Baked Pumpkin & Smoked Duck/烤南瓜&燻鸭/호박훈제오리

Share with you the duck dishes. On the 20th Apr, we had family gathering at a restaurant in Suwon. The menu for this restaurant are for duck dishes.....

与您分享鸭肉料理 !  4月20日,我们家族在位于水原的一家餐馆聚餐。那是一家鸭肉料理专卖店。。。

                                Baked Pumpkin & Smoked Duck/烤南瓜&燻鸭

                                                Barbecued duck...

                                                  Spicy duck soup..

Monday, April 7, 2014

Goyang Flowers Festival /高阳花卉展

Spring is in the air ! Spring in Korea is beautiful, share with you some of the pictures that I took at the Goyang Flowers Festival, there are too many pictures ,sorry for not able to upload all of them...
春天吹上我的脸,告诉我现在是春天, 韩国美丽的春天 ! 与您分享在高阳花卉展所拍摄的一些照片,每年春季都举行。非常抱歉,拍摄了很多照片,因版位上的限制,不能上載所有的照片。。。

Saturday, April 5, 2014

Forsythia/连翘属/개나리 Bundang 2014

  1. Forsythia连翘属 (/fɔrˈsɪθiə/ or /fɔrˈsaɪθiə/) is a genus of flowering plants in the family Oleaceae (olive family). There are about 11 species, mostly native to eastern Asia, but one native to southeastern Europe. The common name is also forsythia; the genus is named after William Forsyth.
    The flowers are produced in the early spring before the leaves, bright yellow with a deeply four-lobed flower, the petals joined only at the base. These become pendant in rainy weather thus shielding the reproductive parts.

(source : wikipedia)



Friday, April 4, 2014

Magnolia Kobus /木莲花/목련 Bundang 2014

                                Magnolia Kobus /木莲花/목련 Bundang 2014
                                Spring is in the air, Magnolia Kobus are blooming. These Magnolia                                   Kobus are in pink colour...


     Magnolia kobus blooms in the early spring, bearing pleasantly fragrant white flowers. 


                    Magnolia Kobus,the flowers are produced before the leaves.


                                       Magnolia Kobus in dark pink colour...


Thursday, April 3, 2014

盆唐之梅花/Plum Blossom in Bundang,3/4/2014

盆唐之梅花/Plum Blossom in Bundang,3/4/2014

The plant is known by a number of different names in English, including Chinese plum and Japanese apricot. An alternative name is ume, from Japanese, or mume, from the scientific name. Another alternative name is mei, from the Chinese name.

在西方,常把梅、李和杏混淆,常以「plum」一词翻譯梅,但此字實為李,其正式名稱多稱作「Japanese apricot」或「ume」,ume是梅在日语中的发音,据傳这是因为梅是从日本介绍到西方的。

The flower is known as the meihua (梅花) in Chinese, which came to be translated as "plum blossom"[14] or sometimes as "flowering plum".
(source : wikipedia)

                  This morning, on the way to the market, I was fascinated by this tree....

Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum and Japanese apricot. The flower is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English, it is more closely related to the apricot. The fruit of the tree is used in Chinese, Japanese and Korean cooking in juices, as a flavouring for alcohol, as a pickle and in sauces. It is also used in traditional medicine.(source :wikipedia)

                          Plum liquor, also known as plum wine, is popular in Korea.

The juice produced in Korea, made from green plums, tastes sweet and tangy, and is considered a refreshing drink, also often enjoyed in the summer. In Korea, maesil juice, which is marketed as a healthful tonic, is enjoying increasing popularity. It is commercially available in glass jars in sweetened, concentrated syrup form; it is reconstituted by stirring a small amount of syrup into a glass of water. The syrup may also be prepared at home by storing one part fresh plums in a container with one part sugar with no water.

Tuesday, April 1, 2014

Cherry Blossoms in Bundang / 盆唐之樱花。。。31/3/2014

Spring is in the air, share with you the beautiful cherry blossoms in Bundang, Korea..