Wednesday, January 21, 2015

"Dwaeji Gamja Jang-a-ji"(Pickled Sunroot)/腌渍菊芋/돼지감자장아찌


"Dwaeji Gamja"/돼지감자, in English is Sunroot,Sunchoke,Earth Apple or Toponambour. In Korea, we do eat it as salad,pickle,blend it with yogurt, etc.It has also been reported as a folk remedy for diabetes

"Dwaeji Gamja"/돼지감자,中文名字称为菊芋,洋姜。在韩国,我们用它来当沙拉材料,腌渍它,或与yogurt一起搅拌来吃,等等。菊芋對人體健康有莫大好處,最明顯就是降血糖。

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable
The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray florets.
The tubers are elongated and uneven, typically 7.5–10 cm (3.0–3.9 in) long and 3–5 cm (1.2–2.0 in) thick, and vaguely resembling ginger root in appearance, with a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.
The artichoke contains about 10% protein, no oil, and a surprising lack of starch. However, it is rich in the carbohydrate inulin (76%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time will convert their inulin into its component fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times sweeter than sucrose
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.
The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed.

菊芋学名Helianthus tuberosus),也称洋薑鬼子薑,是一种菊科向日葵属宿根草本植物。原产北美洲十七世纪传入欧洲,后传入中国
(sources: wikipedia)
                                            These are the "Dwaeji Gamja "/sunroot...
                                            这是 菊芋。。。

                                          Peel the skin of the sunroot, slice it into thin pieces..

                                                            Pour in the boiled sauce .....

Ingredients :
"Dwaeji Gamja" 1 kg
Korean soybean sauce 1 cup
vinegar 2 cups
brown sugar / white sugar 1 cup
Chinese plum syrup "매실청 2 cups ( or can use the corn syrup to substitute )( I used the plum syrup that I made )
l piece of kelp, about 10 x 10 cm
dried red pepper 2 pieces

Method :
1. Peel the skin of the sunroots, wash and drain.

2. Slice the sunroots into  pieces.

3. Boil the soybean sauce, vinegar, brown sugar, syrup, kelp and dried red pepper together for about 5 minutes. Set aside, till cool.

4. Put the sunroots in a glass container, pour in the boiled sauce, make sure that the sauce must cover the surface of the sunroots.

5. Close the lid of the container and store it in the refrigerator for about 2 days.

6. Pour out the sauce from the container and let the sliced sunroots to remain in the container.

7. Boil the sauce again, set aside, till cool.

8. Pour the boiled sauce in the container again and store in the refrigerator again for about 2-3 days. The longer the period, the taste will be more better and delicious.

菊芋 1 kg
韩式酱清 1 杯
醋 2 杯
黄糖或白糖 1 杯
梅汁或麦芽糖 2 杯 ( 我是用自己酿的梅汁)
一片海苔  10 x 10 cm
辣椒干 2 条

方法 :
1. 去皮,洗净,待干。

2. 切成片。

3. 将酱清,醋, 黄糖,梅汁/麦芽糖,海苔,辣椒干,煮约 5 分钟。 待冷备用。

4. 将菊芋放入玻璃容器,倒入酱汁,一定要盖过菊芋的表面。

5. 盖上盖,放入冰箱,约 2 天。

6. 倒出酱汁,再煮一次。待冷。

7. 倒入容器,再放入冰箱, 约 2 - 3 天。 时间越久,味道会更好

Sunday, January 4, 2015

Lotus Roots Pickle/脆泡莲藕片/연근피클


This is another dish by using lotus roots as the ingredient , " Lotus  roots pickle"....The colour of the lotus roots pickle is pink colour....
这是另一道用莲藕为材料的菜肴 。“脆泡莲藕片”。。。粉红色的脆泡莲藕片。。

                                            Slice the lotus roots into thin pieces and trim the edges...

                                           Blanch the sliced lotus roots in the boiling water for about 5 minutes..
                                           将莲藕片浸泡在热水里约 5 分钟。。。

                                                             Boil all the ingredients for sauce....

                                              Mix all the ingredients together ( when the sauce is not hot )

lotus roots  450 g
vinegar 1 Cup
sugar 1 cup
salt 1 tsp
water 2 cups
bay leaves / laurel leaves, a few pieces
sliced beetroot for colouring  ( for me I use homemade raspberry juice)

for blanching the lotus roots : 2 cups of water & 2 Tsp of vinegar

Method :

1. Peel the skin of the lotus roots, wash it.

2. Slice the lotus roots into thin pieces.

3. Boil 2 cups of water, add in 2 Tsp vinegar , when it is boiling, blanch the sliced lotus roots for about 5 minutes.

4. Remove from boiling water and set aside.

5. Mix all the ingredients for sauce and boil it. Add in the sliced beetroots or raspberry juice for colouring. Set aside till it is not hot.

6. Put the sliced lotus roots in a mixing bowl and pour in the sauce.

7. Keep it in a container and place it in the refrigerator for one week before you eat.