Saturday, July 18, 2015

"kkaen nip Jang A Jji" Perilla Leaf Kimchi/紫苏叶泡菜/깻잎장아찌

"kkaen nip Jang A Jji" Perilla Leaf Kimchi/紫苏叶泡菜/깻잎장아찌     
                                                              
                        

 I have just done another version of my "kkaen nip Jang A Jji" Perilla Leaf Kimchi/紫苏叶泡菜/깻잎장아찌.   It takes time to ferment ~~Theses perilla leaves are from my weekend farm ! The colour is beautiful ~~
 
 刚完成了另一个食谱的"kkaen nip Jang A Jji" Perilla Leaf Kimchi/紫苏叶泡菜/깻잎장아찌.
需待发酵~~这紫苏叶是来自我的周末菜园 !紫苏叶的颜色很漂亮 ~~


Perilla frutescens (L.Britt. (syn. Perilla nankinensis (Lour.Decne., etc.) is a cultivated plant of the mint familyLamiaceae. It is the species identification encompassing two distinct varieties of traditional crop in East Asia:
  1. P. frutescens var. crispa, the aromatic leafy herb called by its Japanese name shiso, which in turn is aloan word from the Chinese紫蘇pinyinzi-suWade–Giles: tsu-su. The plant occurs in red (purple-leaved) or green-leaved forms. The now less fashionable English name "beefsteak plant" has been superseded by the Japanese-derived name shiso in the mass media and popular literature.
  2. P. frutescens var. frutescens or var. japonica, the oilseed crop, source of perilla oil and a common food ingredient in Korean cuisine, both as "wild sesame" in seed form, and as "sesame leaves". The provisional English name "wild sesame" is a literal translation of the Korean name Hangul들깨RRdeulggaeMR:tŭlkkae. In Japan this type of perilla is called egoma (エゴマ or 荏胡麻?) (from 荏, Japanese: e-Chinese:pinyinrenWade–GilesjenKorean im), and is not shiso
red perilla has red leaves and is used mostly in fish stews in China. Koreans make pickled "wild sesame" perilla leaves with red chili powder and soy sauce. Oil extracted from P. frutescens var. frutescens "is still used to cover cookies in rural areas of Korea". Sometimes, the seeds are ground and added to soup for seasoning in Korea.

The Japanese shiso leaves come in green, red, bicolored, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flowers and buds from the flower stalks, fruits and seeds (mericarp), and sprouts.
Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be cured, e.g. in salt. The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi
  1. 紫蘇学名Perilla frutescens),古名,又名白苏桂荏(《爾雅》)、荏子赤苏红苏香苏黑苏白紫苏青苏野苏苏麻苏草唐紫苏皱叶苏鸡苏臭苏大紫苏假紫苏水升麻野藿麻聋耳麻孜珠兴帕夏噶藏语)等,是唇形科紫苏属下唯一种,一年生草本植物,主產於东南亚台湾、中国江西湖南等中南部地区、喜马拉雅地区,日本缅甸朝鲜半岛印度尼泊尔也引进此种,而北美洲也有生长。
中医中,紫蘇的茎、叶和种子均可入药,其葉称为蘇葉,具有解表散寒、行气和胃功效;其果实紫苏子又名苏子黑苏子野麻子铁苏子,具有降气消痰、平喘、润肺功效;紫苏梗有理气宽中、止痛、安胎功效。
紫苏富含矿物质维生素,具有很好的抗炎作用,而且可为其他食品保鲜和杀菌,其叶可制作菜肴,也可用来腌製泡菜,种子富含有益健康的紫苏油,这种油具有强烈的香气。
韩国的紫苏变种的叶片比日本青紫苏要更大、更圆、更为平坦,而且锯齿较为细密,一面是紫红色,一面是绿色。韩国人用紫苏制作泡菜,基本上在全世界的韩国货商店中都有紫苏泡菜罐头销售,在这种罐头中,每两片紫苏叶包裹着一个红辣椒。新鲜的紫苏叶可用来制作沙拉。紫苏子用作肉类食品的调料,也用来制作紫苏芝麻盐。韩国人在吃烤肉习惯用新鲜的紫苏叶或辣椒叶搭配,而目前韩国人掀起了用紫苏叶补的热潮,因为紫苏叶富含钙质。
韩国人用紫蘇(Perilla frutescens)的种子压榨食用油,或者用种子磨成粉加入中作调味品
(source: wikipedia)



This is very simple and easy, the ratio for Korean soy bean sauce, vinegar and  Korean corn syrup is 1 : 1 : 1. No need to boil, just mix and stir it well...
这是非常简单和容易, 韩式酱清,醋 和韩式麦芽糖的比例是 1 : 1 : 1. 无需煮,只需混合均匀就行了


                                               Wash and drain the perilla leaves...
                                               将紫苏叶洗干净,除去水份。。。




Put the perilla leaves in a glass container and pour in the sauce.  Store it in the refrigeratoar.  Let it to ferment for at least 2 weeks, the longer the better !
将紫苏叶放入玻璃容器里,倒入酱料。让它发酵最少 2 周, 时间越长越佳 !

This perilla leaf kimchi is rather salty ,therefore, when you eat it, eat it piece by piece. Put a piece of perilla leaf kimchi on top of a spoonful cooked rice , eat it together, then, you won't feel  salty.....
因为是用豆酱腌制成的,也许会有点咸,所以在吃这泡菜的时候,是一张一张吃的。用一张紫苏泡菜放在一张大约一汤匙的白饭上,一起吃,那就不会感到咸了。。。美味可口。。

Thursday, July 16, 2015

Salam Aidilfitri /开斋节快乐/ Happy Aidilfitri


Salam Aidilfitri /开斋节快乐/ Happy Aidilfitri
I would like to wish all my Muslim friends, readers Selamat Hari Raya /Happy Aidilfitri. May you and your family have a blessed Aidilfitri ~~

Saturday, July 11, 2015

人参鸡汤/Ginseng chicken soup/삼계탕


人参鸡汤/Ginseng chicken soup/삼계탕
Dear friends, this coming Monday is the Chobok (초복) in Korea, is the day that Koreans enjoy the Ginseng Chicken Soup/ Samgyetang.
Samgyetang is a hot soup for hot summer days. It is especially popular to eat this chicken soup on sambok (삼복) days, which are three distinct days of the lunar calendar — Chobok (초복), Jungbok (중복), and Malbok (말복) - which are commonly among the hottest and most sultry days in Korea.[ It is believed to eat the soup thr...eetimes in this period is good for your health.
Samgyetang (Korean pronunciation: [sʰamɡjetʰaŋ]) means ginseng (kor. insam) - chicken (kor. gye) - soup (kor. tang). It consists primarily of a whole young chicken (poussin) - filled with garlic and rice -, scallion and spices, among them jujube and Korean ginseng (source:wikipedia)
亲爱的朋友们,在这来临的星期一是“初伏”Chobok (초복),是韩国人家家户户都会准备享用人参鸡汤的日子。
但在韓國是在炎炎夏日食用、因為韓國人認爲只有在很熱的天氣吃、體內不好的東西隨汗水排出、讓人蔘雞這樣滋補的東西墊底、才有益身體健康。
根据农历,一年之中,有三天是最热的日子,被称为“三伏”;初伏Chobok (초복), 中伏Jungbok (중복), 末伏Malbok (말복) 。
韓式蔘雞湯(朝鮮漢字:蔘鷄湯;諺文:삼계탕)韓國的傳統名菜之一。以全隻嫩雞、腹中塞入糯米、佐以紅棗、薑、蒜和人蔘长时间炖煮製成。食用時配以蔥、鹽和胡椒。
Recipe is available at http://kkimchi88.blogspot.kr/20…/…/ginseng-chicken-soup.html