Wednesday, October 18, 2017

Seasoned Sweet Potato Leaves/ 凉拌地瓜叶/고구마잎 무침

Dear friends, share with you this simple seasoned sweet potato leaves ! Is very simple, the ingredients are sweet potato leaves, Korean soybean paste, red pepper powder, sesame seeds, corn syrup, sesame oil and garlic ~~
亲爱的朋友们, 与您分享这道简单的凉拌地瓜叶 ! 非常的简单, 主要的材料是地瓜叶,韩式豆酱,辣椒粉,芝麻,糖酱,麻油和蒜蓉~~






Tuesday, October 3, 2017

"Chuseok"/中秋节/추석


"Chuseok"/中秋节/추석

즐겁고 행복 가득한 추석 보내세요~~

15th of August in lunar calendar, is the Thanks Giving Day in Korea, we call it "Chuseok". Happy Chuseok for all my friends~~

一年复一年,又是共庆中秋佳节的时刻,祝贺大家“佳节愉快”

" Chusok/추석/秋夕" or Korean Thanksgiving Day, one of the biggest national holidays of the year。 For centuries, it has been common to see an entire Korean family sitting around kneading " songpyeon"( a form of tteok or rice cake) while chatting happily,just one or two days before celebrating this holiday.

"Songpyeon/송편/松糕“ is a stuffed "tteok". Depending on the region, some places use potato or sweet potato starch to make songpyeon instead of rice grains. the ingredients used  to stuff the songpyeon also vary from family to family. Some put red beans,chestnut,jujube or sesame seeds.

There are stories that have passed from generation to generation about the making of songpyeon  :

For the mum or grandma, will tell the grand daughter,  " you  will get a beautiful child if you makes the songpyeon in beautiful shape".

For the unmarried, they can find a beautiful wife or a handsome husband when the songpyeon they make has a beautiful shape......

华族赏月饼过中秋,韩族则吃松饼/songpyeon庆“秋夕”(韩国人称中秋节为 “秋夕”/Chusok/추석),这是一年内最大的节日之一。历经了多少个世纪,依旧可以见到韩国人,在“秋夕”的前一日或二日,家庭的成员们都会围绕的坐在一起,一边做松饼,必变谈笑风生。

"Songpyeon/송편/松糕“是米糕的一种。依地区而异,有些地区的居民用马玲薯粉或蕃薯粉做面团,一般上的家庭都用米粉。 内陷也有差异,有些是用红豆,栗子,红枣或芝麻。

一代传一代,流传了有关“松饼”的故事:老一辈的妇人家,都会对晚辈女儿家说 ”手儿巧,搓个美松饼,将来好生个漂亮的娃娃 “。

对于未婚者,若搓个美松饼,将来会娶个漂亮的媳妇;或嫁个英俊潇洒的郎君。。。

One of the major foods prepared and eaten during the Chuseok holiday is songpyeon (송편; 松편),a Korean traditional rice cake which contains stuffing made with ingredients such as sesame seeds, black beans, mung beans, cinnamon, pine nut, walnut, chestnut, jujube, and honey. When making songpyeon, steaming them over a layer of pine-needles is critical. The word song in songpyeon means a pine tree in Korean. The pine needles not only contribute to songpyeon's aromatic fragrance, but also its beauty and taste
Songpyeon is also significant because of the meaning contained in its shape. Songpyeon's rice skin itself resembles the shape of a full moon, but once it wraps the stuffing, its shape resembles the half-moon. Since the Three Kingdoms era in Korean history, a Korean legend stated that these two shapes ruled the destinies of the two greatest rival kingdoms, Baekje and Silla. During the era of King Uija of Baekje, an encrypted phrase, "Baekje is full-moon and Silla is half moon" was found on a turtle's back and it predicted the fall of the Baekje and the rise of the Silla. The prophecy came true when Silla defeated Baekje in their war. Ever since, Koreans started to refer to a half-moon shape as the indicator of the bright future or victory. Therefore, during Chuseok, families gather together and eat half-moon-shaped Songpyeon under the full moon, wishing themselves a brighter future.
Hangwa.
(source:wikipedia)


Monday, October 2, 2017

Chinese Wolfberry/枸纪子/구기자


Chinese Wolfberry/枸纪子/구기자
There are a few Chinese Wolfberry trees near the weekend farm.
Lycium chinense is one of two species of boxthorn in the family Solanaceae from which the goji berry or wolfberry is harvested. It is also known as Chinese boxthorn, Chinese matrimony-vine, Chinese teaplant, Chinese wolfberry, wolfberry, and Chinese desert-thorn.
The plant is used in traditional Chinese medicine for the treatment of nightsweats, pneumonia, cough, hematemesis, inflammation, and diabetes mellitus.
枸杞(學名:Lycium chinense;「枸檵(拼音:gǒujì,英文:goji)」,現常稱「枸杞(拼音:gǒu qǐ)」)是茄科枸杞屬的一種,果實稱枸杞子,嫩葉稱枸杞頭. 果實曬乾之後,其中藥名為地骨子,又稱作甘杞、杞子、枸忌、苦杞、血杞、天精子。葉子稱為枸杞葉。根皮乾燥之後,其中藥名為地骨皮,又稱作杞根、地節、紅月附根、狗奶子棍。
.(Source: wikipedia)

Friday, September 29, 2017

Cucumber Kimchi / 黄瓜泡菜/(오이소박이)


Dear friends, share with you the cucumber kimchi ~~
亲爱的朋友们, 与您分享黄瓜泡菜~~

Recipe is available at my previous post dated Nov 30th, 2011. http://kkimchi88.blogspot.kr/2011/11/blog-post_7601.html

Monday, September 11, 2017

Street Vendors's Food In Myeong Dong / 明洞之街边小食

Dear friends, have you ever been to Myeong Dong in  Seoul ? I strongly recommend you to visit there in the evening or at night, then, you will be able to taste these delicious food~~
亲爱的朋友们, 您可曾莅临位于首尔的明洞 ? 我极力推荐您在傍晚时分或晚上到那去, 那您将会有机会品尝多种街边美食~~












































Monday, September 4, 2017

Autumn is in the air in Kangwon Province/ 初秋之江原道 ~~2nd Sept 2017


In Korea, now is the season the end of summer and the start of autumn ! Have you ever been to Kangwon Province in Korea ? Share with you the pictures taken while cycling to Kangwon Province~~
在韩国,目前正是夏末初秋的季节 ! 您可曾到访江原道? 与您分享骑着自行车到江原道所拍摄的照片~~





















Thursday, August 31, 2017

My Latte Art~~2017


I am not the professional barista, my latte art is not the best yet, I will keep on learning~~
虽然我的拉花手艺还不够精炼, 我会虚心的学习~~

Latte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface of the resulting latte. It can also be created or embellished by simply "drawing" in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk.
There are two main types of latte art: free pouring (pattern created during the pour) and etching (using a tool to create a pattern after the pour). Free pouring is far more common in American cafés, and requires little additional time in preparing a drink.
The two most common forms of poured latte art are a heart shape and the "rosetta" or "rosette"
Etched patterns range from simple geometric shapes to complicated drawings, such as crosshatching, images of animals and flowers, and are generally performed with a coffee stirrer of some sort. Etched latte art typically has a shorter lifespan than free poured latte art as the foam dissolves into the latte more quickly.
(source: wikipedia)


Sunday, August 20, 2017

Birthday Cake~~Weekend Farm / 周末农场蛋糕 2017

Thanks my daughter for making this special sugar craft cake with the special theme "wekend farm" as a present for me,  ! Carrots, eggplants, tomatoes, peas,pumpkin and cabbages are the vegetables that are available in my weekend farm ^-^  .
谢谢孩子为我特别制作了这个以周末农场为主题的蛋糕 !红萝卜,茄子,番茄,豌豆,南瓜和包菜都是周末农场内所种的蔬菜^-^.




















Thursday, August 17, 2017

"Hwangtae Muchim"(Seasoned Alaska Pollock)/ 凉拌明太鱼/황태채 무침

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 “ Bu-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".


In Korea, myeongtae is called by thirty-odd names including:[28]
  • saengtae(생태) – fresh Alaska pollock
  • dongtae(동태) – frozen Alaska pollock
  • bugeo(북어) – dried Alaska pollock
  • hwangtae(황태) – "yellow Alaska pollock", made by drying Alaska pollocks during winter while undergoing freezing and unfreezing repeatedly
  • nogari(노가리) – young Alaska pollock
  • kodari(코다리) – "nosed Alaska pollock", made by degutting young Alaska polloks and half-drying four to five of them on a rope, with their "nose" tied

(source: wikipedia)
These are the "Hwangtae" available in the market.
这是从市面上买回来的"Hwangtae"


I tore them into thin pieces.
我将它们撕成细片。


Heat the fry pan without oil.
烧热锅子,不加油。


Fry the "hwangtae" for about 3-4 minutes.
将它炒约3-4分钟。


Mix the sauce and the "hwangtae" together.
将"Hwangtae" 和辣酱拌均匀。


Sprinkle some more sesame seeds on top of it before you serve it.
享用前,可再撒些芝麻。

Ingredients:
"hwangtae" 90g
Korean red pepper paste 3Tsp
red pepper powder 1 Tsp
sugar 1/2 Tsp
minced garlic 1/2 Tsp
Chinese plum syrup or corn syrup  1 1/2Tsp
Korean soy sauce l tsp
minced ginger 1/2 Tsp
sesame oil 1 Tsp
roasted sesame seeds 1 Tsp
Korean white wine 1 Tsp

Method :
1. Tear the "Hwangtae" into thin pieces.
2. Heat the fry pan without oil.
3. Fry the "hwangtae" for about 3-4 minutes.
4. Put all the ingredients in a bowl, to mix it well for making the sauce.
5. Mix the sauce and the "hwangtae" together.
6. Sprinkle some more sesame seeds on top of it before you serve it.

材料:
"hwangtae" 90g
韩式辣酱 3 Tsp
辣椒粉 1 Tsp
白糖 1/2 Tsp
蒜蓉 1/2 Tsp
梅汁/麦芽糖  1 1/2 Tsp
韩式酱清 1 tsp
姜蓉 1/2 Tsp
麻油 1 Tsp
芝麻 1 Tsp
韩式烧酒 1 Tsp

做法:
1. 将"hwangtae" 撕成细片。
2. 烧热锅子,不加油。
3. 将它炒约3-4分钟。
4. 在一碗内, 放入所有的酱料,拌均匀。
5. 将鱼丝和酱料拌均匀,享用前,可再撒些芝麻。