Coffee Expo 2012 in Korea

 I went to the COEX in Seoul for coffee Expo 2012 on 27th Apr, this is the antique collection by James.

This is the Coffee Roster in 1890 from Germany

 This is the Coffee Bean Grinder

 
 This is used for making the milk in cream form.

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Coffee cups

 Coffee cups, etc

Coffee cups, etc

Coffee cups

 Coffee beans

 Coffee from Kenya

 Boxes for" take out coffee"

Coffee beans roasting machine for commercial use

  Antique coffee beans grinder from France

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 Coffee beans roasting machine for commercial use

 Coffee beans grinder in 1879 from USA

  Collection from Middle East countries from 1850 to 1900

Collection from Middle East countries from 1850 to 1900

Antique coffee beans grinder from France

 Coffee cups

Home espresso machine

 Home espresso machine

On the  right, for outdoor use, can  be folded  : put the paper filter on it for filtering the coffee

"Cheese Kimbab" cheese 寿司卷

 春天的脚步声已近在眉梢，又是郊游的好季节。。。在韩国，寿司卷是最佳及最普遍的便当！若不想亲自动手做，在便利商店，超市，小食店或街边的小贩那儿都可以买到。。孩子喜欢在寿司卷内加入 cheese，于是做了 cheese 寿司卷。。寿司卷，韩文称为 “ kimbab"
Spring is around the corner, is the good season for picnic...In Korea, rice rolled in laver is the common and popular lunch box! If you don't want to do it , it can be available at the mini store,supermarket,snack corner or even from the hawker near the roadside....My children like to eat Cheese  rice roll in laver, therefore, I make it.

Rice rolled in laver, in Korea, we call it " Kimbab"

 *This recipe is written in Chinese & English

材料：
白饭 6OO g （在煮饭的时候，请加入 1/2tsp 的盐
紫菜 1O张
醃制的黄色萝卜条 1O 条 ，称为 “단무지,dan muji"
1O条 长形黄瓜条
1O 条 长形红萝卜条
2OOg 罐头 tuna
1OOg 波菜
2 粒蛋
盐 少许
麻油 少许

1  Tsp mayonnaise or Korean  red pepper paste
饭的调味料：
1 Tsp 糖
1 1/2 Tsp 醋
1  1/2 Tsp 麻油

cheese  5 张 (将每一片 cheese 分成 4 块，每一条寿司卷放入 2 片）

道具：
做寿司用的竹片

做法：
1. 白饭煮好后，趁热的时候加入 1Tsp 的糖， 1 1/2 Tsp 的 醋 和 1 1/2 Tsp 的麻油，将调味料和饭拌均，待用。饭必须冷后才可用来包卷。
2. 将黄瓜和红萝卜切成长形条状，并撒上少许盐，醃约 半小时。半小时后，用手挤去黄瓜和红萝卜的一些水份。
3. 在镬里加入少许食用油，分别将黄瓜和红萝卜炒一炒。
4. 煮一小锅的水，将洗干净的菠菜放入水里轻轻一汤，取出，挤掉水份；以盐和麻油调味。
5. 若有长方形的镬更好，将鸡蛋煎成薄片后，切成 1O 条长形的薄片；若没有，可用一般圆
形的镬。
6. 倒掉罐头内的水份，将tuna在镬上弄热，若喜欢吃辣，可加入  1 Tsp韩式辣椒酱 或 mayonnaise
7. 在竹片上放上一张紫菜，在紫菜片上放大约 6Og的饭。 套上一回用塑胶手套，用手掌将饭平均的压薄在紫菜片上，必须留下大约4cm的空间没沾上饭。
8. 将黄色的萝卜条，黄瓜，红萝卜，tuna，菠菜，蛋一一摆在饭上，然后用竹片将它卷起来，切成片状即可。韩国人喜欢在寿司卷的表面塗上一层麻油。

Ingredients:
cooked rice 6OOg ,please add 1/2 tsp salt when you cook the rice
laver 1O pieces
yellow pickle radish 1O pieces, we call it "단무지,danmuji"
1O  long cucumber strips
1O long carrot strips
2OOg can tuna
1OOg spinach
2 eggs
salt
sesame oil

5 sliced cheese ( each of the sliced cheese is divided into 4 stripes, 2 stripes for each roll)

Seasoning for rice:
1 Tsp sugar
 1 1/2 Tsp vinegar
 1 1/2 Tsp sesame oil

Tool:
Bamboo mat

Method:
1. Prepare 600g cooked rice, add in 1 Tsp of sugar, 1 1/2 Tsp of vinegar and 1 1/2Tsp of sesame oil while the rice is still hot,mix it well, set aside. Please don't  roll the rice while it is still hot.
2. Cut the cucumber and carrot into long thin strips, sprinkle pinch of salt, marinate for about 30 minutes. 30 minutes later, use your hands to squeeze out the water from the cucumber and carrot.
3. Fry the cucumber and carrot with little oil  in the fry pan separately.
4. Boil a small pot of water, blanch the spinach,take it out,squeeze out the water, marinate with salt and sesame oil.
5. If you have a rectangular shape fry pan will be more better, fry the egg into thin omelette,cut it  into long strips. A round fry pan is also can.
6. After open the can of tuna, pour away the water,put it on a heated pan;if you like spicy food,you may add in 1  Tsp  of Korean red pepper paste or mayonnaise.
7.Place a sheet of sea laver over a bamboo mat, wear the plastic glove, spread the rice thinly ,leave about 4cm space  without spreading the rice.
8. Put the yellow pickle radish,cucumber,carrot,tuna flake, spinach and egg on the top of the rice, roll sea laver with the bamboo mat firmly, slice the roll. Korean like to brush the rolls with sesame oil.

Spaghetti with tomato sauce

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.
Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine.

Spaghetti is cooked in a large pot of salted, boiling water then drained in a colander (scolapasta in Italian).
In Italy, spaghetti is generally cooked al dente (Italian for to the tooth), just fully cooked and still firm. Outside Italy, spaghetti is sometimes cooked to a much softer consistency.
Spaghettoni is a thicker spaghetti which takes more time to cook. Spaghettini and vermicelli are very thin spaghetti (both of which may be called angel hair spaghetti in English) which take less time to cook.
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often added. It is also sometimes served with chili
                                                                              ( Sources from Wikipedia)

Yesterday, I cooked the spaghetti with tomato sauce, trumpet royal mushroom, ground beef, onion....I did added in the Korean red pepper powder because my husband likes the spicy taste....
In Korea, we do use the ink of the squid to cook spaghetti....

Ingredients:
300g of spaghetti ( for 4 person)
685g of Korean Ottoggi tomato sauce ( is available at the Korean supermarket)
3 fresh tomatoes
150g of ground beef
1 big onion
2 trumpet royal mushroom
1 Tsp of Korean red pepper powder
1 Tsp of sugar
50ml of water ( optional)
a pinch of pepper & salt
olive oil 1  1/2 Tsp respectively
l Tsp of minced garlic

Method:
l. Coarsely chopped the tomatoes, onion and trumpet royal mushroom.

2. Heat 1 1/2 Tsp of olive oil in a fry pan, fry the chopped onion,mushroom and tomato till soft , add in the ground beef and a pinch of pepper and salt,fry till fragrant.

3. Pour the tomato sauce into (2), add in the pepper powder and sugar. If you think the sauce is rather thick, you may add in 50 ml of water. Cook it till it is boiling. Set aside.

4. Cook a pot of boiling water, place the spaghetti in the boiling water, cook it till it is soft.
Remove from the water, drain in the runny water.

5. Heat the 1 1/2 Tsp of olive oil, add in the minced garlic, fry it till fragrant,add in the
spaghetti  , fry it till fragrant.

6. Place the fried spaghetti on a dish, pour the cooked tomato sauce on top of it..You may sprinkle the cheese powder  too, if you like...

Sam- Sek-Nakji-Sujebi/삼색낙지수제비/三色八爪鱼粉糕汤

Sujebi (Korean pronunciation: [sudʑebi], South Korea) or milgaru ddeudeo guk ([milɡaɾu t͈ɯːdʌɡuk], North Korea) is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok.
The broth for sujebi is usually made with dried anchovies, shellfish, and kelp.  Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes

Korean people began to eat sujebi and guksu (국수 noodles), both dishes made of wheat flour, from the early Goryeo period (935~1392), but the name sujebi (earlier sujeop-eo) dates from the mid Joseon period. Sujeop-eo is a combined hanja word comprising the terms su (hanja: 手; hangul: 수; literally "hand") and jeop (hanja: 摺; hangul: 접어 or 접다; literally "folded" or "folding").
From the Joseon period, people started making various types of sujeobi according to various purposes. Sujebi is today considered a typical commoner's food, but in the past, it was relatively rare and used for special occasions especially janchi (잔치; feast, banquet) such as dol janchi (the celebration of a baby's first birthday).
In North Korea, sujebi is called milgaru ddeudeo guk (밀가루뜨더국), which is the words comprising three words: milgaru (밀가루; literally "wheat flour") + ddeudeo (뜯어; literally "tearing" or "torn") guk (국; literally "soup").
                                                                                     ( sources: wikipedia)


"Sam-sek" means" three colour" ; "Nakji" means " octopus"

Ingredients:
600g of all purpose flour ( divide it for 200g each )
1/2 carrot
50g spinach
10 cups of water for preparing the broth
8 dried anchovies
1   10cm-square dried kelp ( optional, if you can't get it)
1 potato
1 onion
1 tsp minced garlic
1 Tsp soy bean sauce ( In Korea , we call it "국간장 " Kuk-kan-jang, soy bean sauce for preparing the broth or soup )
salt to taste
cooking oil 1 1/2 Tsp ( 1/2 Tsp for each 200g of flour)
water or carrot, spinach juice  15 Tsp or more ( 5 Tsp or more for each 200g of flour). (Please don't pour all the water at the same time, adjust it accordingly; otherwise, the dough will become a runny dough)
coarsely chopped spring onion

Method:
1. Grate carrot and squeeze out carrot juice.

2. Blench spinach with water to obtain spinach juice.

3. Divide the flour into 3 bowls and add spinach and carrot juice to each flour bowl respectively, to make green, orange and white flour dough.

4. Add water/ juice, oil and a pinch of salt to the flour, to obtain the right elasticity. The dough should be kneaded thoroughly to get stretchy enough to tear out 2 mm thick pieces. Roughly form into a ball of dough and cover with a damp cloth or put in a plastic bag for at least 40 minutes.

5. Slice the potatoes into thin half-moon shaped pieces. Set aside.

6. Slice the onion.  Set aside.

7. In a pot, make the Sujebi  broth by boiling anchovies and dried kelp, boil it for about 15-20 minutes, season the  broth with soy sauce and salt.

8. Add  the sliced potatoes, onion to the broth and let it come to boil once again before putting in Sujebi pieces. Using your hand, first stretch out a portion of the dough and tear off small patches of it into the broth.

9. When the broth comes to boil once more, add octopus and minced garlic.

10. Place it in a bowl and garnish with chopped spring onion, sprinkle the pepper.

11. Serve it while it is hot.

P/s: If you think using vegetable juice is too much work for you, use only water to make the dough. You can also prepare the Sujebi without the octopus, in this case, you can't name this dish as " Sam-sek-nakiji-sujebi" because "Sam-sek" means " 3 colour"; "Nakji" means "Octopus". You can only call it " Sujebi"

Stir fry of dried anchovies with shishito pepper/꽈리고추볶음

꽈리고추,( Shishito Pepper)

The pepper is small and finger-ling sized, slender, and thin-walled. It turns from green to red upon ripening, however it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子 tōgarashi) looks like the head of a lion (獅子 shishi), and in Japanese it is often abbreviated as shishitō.

While a spicy one exists in one out of ten


It is said to have a high concentration of vitamin C.

For cooking, a hole is poked in the pepper beforehand to avoid expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, or stewed in soy sauce.  It is think skinned and will blister and char easily compared with thicker skinned varieties.

In Korea, we like to fry shishito pepper with soy sauce, we do poke a hole in the pepper before cooking. For me, I like to slice the shishito pepper into thin pieces, this will well absorb the soy sauce, the taste will be more better.

Ingredients:
shishito pepper 70g
anchovies 30g
minced garlic 1 Tsp
water 10 ml
soy bean sauce 10 ml
sugar 5g
cooking oil/olive oil/grape seed oil    1 1/2 Tsp

Method:
1. Wash and drain the shishito pepper, slice into thin pieces
2. Remove the head and the intestine of the anchovy, if the anchovy is big.
3. Heat the fry pan, add oil and stirring the garlic.
4. Add in the shishito pepper, fry it for one or two minutes with medium heat.
5. Add in the soy bean sauce, water, sugar, keeping on  stirring.
6. Add in the anchovies, keep on stirring and let it sizzle until the liquid evaporates with low heat. Make sure that the shishito peppers turn soft and absorb the gravy, otherwise it is tasteless. You may add in one or two more tea spoon   of water to cook it if the shishito peppers are not soft enough yet. Or you may add in some more soy bean sauce if you think it is not salty, it depends on your taste.

Abalone Porridge/鲍鱼粥/전복죽

In Korean, we call the Abalone Porridge as "전복죽 ( Jeon-buk-juk). Korean like to eat this porridge, especially when they are sick.Korean do eat the intestine of the abalone in raw by dipping the sesame oil. We do steam it, boil, braise or simmer it in soy sauce,etc.

Abalone,  from the Spanish abulón), , is a common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear-shells, sea ears, as well as muttonfish or muttonshells in Australia, ormer in Great Britain, perlemoen and venus's-ears in South Africa and pāua in New Zealand.


The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a variety of different dishes.


Abalone have long been a valuable food source for humans in every area of the world where a species is abundant.

The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), France, New Zealand, Southeast Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup or bird's nest soup, it is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.

In Japan, live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.

Ingredients:
10 medium size of abalones
2 oak mushrooms or shiitake mushrooms
rice 350g
chicken broth 280ml ( optional)
water 1150ml
ginger, minced , 1Tsp
half of the onion
vegetable oil/ olive oil or grape seeds oil
sesame oil
soy sauce 1 1/2 Tsp
salt, to taste
pepper
spring onion

Method:

1. Clean and wash the abalone, coarsely sliced in small cube form.

2. Oak mushroom and onion, coarsely sliced in small cube form too.

3 When we cook porridge, it will take longer time;therefore, I use the high pressure cooker to cook the rice. Set aside/

4. In a fry pan,  heat it up with 1 1/2 Tsp oil, add in minced ginger, fry it for about 1or 2 minutes, add in the  onion , mushroom and abalone, sprinkle a pinch of salt and pepper, 1tsp of sesame oil, fry until the onion become soft. Remove  all the ingredients from the fry pan.

5. Pour the cooked rice into a cooking ware, add in the chicken broth and water, stir it well, cook with the medium heat for about 10 minutes...

6. Add  the  cooked ingredients in the  porridge,  mix it well; add in the soy bean sauce . If it is not salty, please add in  salt to taste.Keep on stirring and cook it for another 10 minutes.

7. When it is well done, add in 1 Tsp of sesame oil, mix it well.

8. Garnish with the pine nuts and spring onion, sprinkle a pinch of pepper .

“Chan-chi-kuk-su”/ 잔치국수 /宴会面

In Korean, "잔치국수" ( Chan-chi-kuk-su);"잔치 ( Chan-chi ) means "  Party (宴会）“，"국수( Kuk-su) means " Noodles (面）。In ancient,this noodle is served  at the party,for example, birthday party, wedding party etc....Most of the Korean, they use anchovy to boil as the broth, we do also use beef or chicken....

Ingredients:
chicken 350g
water 2000 ml
onion, 1/2
zucchini  100g
carrot 50g
shiitake mushroom or oak mushroom  2
egg 1
Korean noodle   250g
salt, to taste
chicken stock  1g ( optional)
green pepper ( optional)
pepper




Method:
1. Use half of the onion, chicken and water to boil  for about 25 min, add in the salt, chicken stock,  as the broth. Set aside.

2. Slice the zucchini into thin stripe ,fry it with a little oil and salt.

3. Slice the carrot into thin stripe  too, fry it with a little oil and salt.

4. Slice the oak mushroom into thin pieces,fry it with oil , salt and pepper.

5. Separate the egg yolk and white, make thin sheet of each and cut into thin stripe.

6. Cook the noodles in boiling water. Drain in a sieve, rinse under cold running water couple of times. While it is boiling, stir them with a spoon or chopsticks to prevent them sticking together. Boiling the noodles should be the last step for preparing this dish because the noodles will expand and lose their chewiness as time passes.

7. Pour the broth in a big bowl, place the noodles,  garnish with carrot, egg yolk,egg white,oak mushroom, zucchini,  chicken and green pepper.

8. Sprinkle the pepper, if you like.....

Animal Shape Moon Cakes/金猪月饼

 I bought these paper lanterns and candles from Singapore.

 Both of my daughters like to eat these animal shape moon cakes especially when they were young....moon cakes without red bean paste filling...

Roll the dough to make the tails ....

The recipe : Please refer to the Mini Moon Cakes......( under the title of " Bakery")

Kiwi juice with milk

         Kiwi , in Korean, we call it " 참다래 ( Cham-ta-rae). Korea imported kiwi from New Zealand since 1974 and started to cultivate it in 1980. This is the local product. We eat it as a fruit, as salad, for bakery and now, I would like to have a cup of kiwi juice with fresh milk.....

Ingredients:
fresh milk 250 ml
kiwi 2
honey 1/2 Tsp

Method:
Is simple and easy, put all the ingredients in the blender , blend it.....fresh & delicious....

"Dak-to-ri-tang"/辣酱鸡/닭도리탕

In Korea, "Dak-to-ri-tang"(닭도리탕)  is also known as " Dak-bok-keum-tang"(닭볶음탕). It  is a spicy chicken dish , cook it together with potatoes, onion and carrot....Eat the gravy of this dish together with the rice, is delicious....

Ingredients:
chicken , about 930g
4 big potatoes
1 carrot
1 onion
1 spring onion

Seasoning:
Korean red pepper paste 4 Tsp
red pepper powder 1 Tsp
"cheong ju" ( Korean wine, can use "soju" or Chinese plum wine to substitute) 1 Tsp
minced garlic, 1 Tsp
minced ginger. 1 tsp
corn syrup 3 Tsp
pepper powder  1 tsp
soy bean sauce 1 Tsp
sesame oil  1 Tsp
water  100ml

Method:
1. Wash and cut the chicken into bite-sizes pieces.

2. Cut each the potato in 3 or 4 pieces, trim the edges( optional).

3. Cut the carrot , trim the edges ( optional).

4. Cut the onion into 4 parts.

5. Cut the spring onion into about  3cm long.

6. Combine seasoning ingredients in a bowl.

7. Pour the seasoning sauce over the chicken, mixing to coat thoroughly. Let marinate for 1 -2 hours.

8. Cook it with medium heat until the chicken and vegetables are done. You may skim the oil from the surface if you think it is oily or you may remove some of the fat from the chicken before cooking.

Mini Moon Cake/迷你月饼

For Korean, they make the " Songpyeon"（ 松糕/송편 ) for celebrating the Moon Festival in autumn；for Chinese, they make the " Moon Cake" （ 月饼 ）. In my family, whether " Songpyeon" or " Moon Cake", we make it whenever we want to eat. This " Moon Cake" is almost the same as  one of   the "한과자" （ 韩菓）,especially when I use the red bean paste as the filling....
The pictures shown above is only half of the numbers that I baked. I baked  about 180  pieces for my daughter & husband's friend, as the snacks for their tea time....

Ingredients :
400 g medium protein flour
250g sugar syrup
60g grape seeds oil or any cooking oil
2 tsp alkaline water
( p/s : for making 180 pieces,  4 times  of ingredients is required )

Filling :
red bean paste l kg

Ingredients for making the syrup: ( have to prepare this in advance )
sugar 400g, water 180 ml. fresh lemon juice 50 ml


Method for making the syrup :
l. Boil the sugar,water and lemon juice together, until it is boils. Do not stir.

2. Cook until it  turns brown in colour  by low heat. The process may require about 1 - 1 1/2 hours.

3. Test it, by dropping a drop of the thicken syrup into a cup of water. If it does not spread, then it is ready.

4. Leave it  to cool. Can leave for a year to put into use if you prepare large amount.


Method for making the cake:

1. Roll the red bean paste into round ball   for about 30g each,set aside.

2. Sift the flour and mix with the sugar syrup, oil, akaline water. Knead it into a fine dough. Leave it to rest for about 1-2 hours. Cover it with a damp cloth.

3. Divide  the dough into 30g each.

4. Flatten the dough and wrap with red bean paste.

5. Place it into the mould and knock it out.

6. Brush with egg wash ( egg yolk mix with a pinch of sugar powder), spread some water onto the surface of the moon cakes and bake it for 15-20 min or until golden brown colour  . At 180 degree C.

or

Spread some water onto the surface of the moon cakes and bake it for 10 min or until it is slightly brown in colour. Take it out from the oven

Brush with egg wash and bake for another 10 min or until golden brown in colour

7. Once baked, leave to cool. Put in the small boxes if you will send it as the present

Steamed egg/ 달갈찜 （ Dal-gyal-jim)/清蒸蛋

Kombu (Japanese: 昆布) is edible kelp from the family Laminariaceae widely eaten in East Asia . It may also be referred to as konbu (Japanese), dashima (Korean: 다시마 dasima) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài). Most kombu is from the species Saccharina japonica (Laminaria japonica), extensively cultivated on ropes in the seas of Japan and Korea. Over 90 percent of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea

韩式清蒸蛋，非常的润滑，也是非常普遍的小菜之一。。。。

Steamed egg / 달갈찜 ( Dal-gyal-jim) is a very common and popular dish in Korea. Boil the 다시마 dasima as the broth, mix it together with the eggs, sift it....it is very soft as tofu...

Ingredients:
다시마 ( dasima) broth 1 cup ( use a small piece of dasima ,about 5cm x 6cm  boil with 1 1/2 cup of water for about 10 min )
eggs 2
salt, a pinch of it
shrimp 1
green & red  pepper for decoration  ( optional)

Method:
1. Beat the eggs before pour in the dasima broth.
2. Add a pinch of salt, to taste.
3. Stir it well and sift it. Transfer it to  a small  clay pot or a bowl.
4. Place the shrimp on top of it.
5. Steam it for about  10-15 min under medium heat.
6. Garnish with green & red pepper for decoration.

Pineapple Tarts

Pineapple tarts are my eldest daughter favourite tart,  I always bake this for her....It was about 20 years ago, the price for pineapple in Korea was very expensive as it was imported fruit. Now, we can buy the pineapple at a low price and it is cultivated in Jeju Island too ...

Ingredients:

Filling:
pineapples 5
sugar 450g
cinnamon powder 1/4 tsp

Pastry:
plain flour 450g
milk powder 20g
butter 250g
sugar 120g
egg 1

Method:

Filling:
1. Peel the skin of the pineapples and finely chop pineapples in food processor. Transfer to pot and cook with low heat, have to stir it constantly, until almost all liquid has evaporated. Add in sugar and cinnamon powder and keep on cooking until filling is thick and sticky. During the cooking process, stirring constantly.

Pastry:
1. Sift plain flour and milk powder together.

2. Put sugar, butter and egg in mixer and beat until sugar is  dissolved. Add plain flour and milk powder and mix until dough holds together.

3. Roll out the dough to about 0.5 cm thick. Press out dough with pineapple tart cutter. Put mound of pineapple filling in centre. Decorate top with either thin strips of dough or a small round dough.

4. Preheat oven to 180 degree C.

5. Put the pineapple tarts on baking pan and bake at 180 degree C for about 15 minutes.

인천 '신포시장'

문화ㆍ역사

'최초'의 음식 '최고'의 맛을 내다. 인천 '신포시장'

• 조선닷컴 미디어취재팀 media@chosun.com

• 
  

입력 : 2012.03.19 11:40

인천광역시 중구에는 '최초'로 생겨난 것들이 많다. 우리나라 최초의 서구식 공원인 '자유공원'과 자장면의 발상지 '차이나타운', 중구청 인근의 '개항장 거리' 등이 그것이다. 이런 문화를 받아들일 수 있었던 것은 항구도시라는 특수성이 가장 큰 이유다.
문화는 건축뿐 아니라 음식에도 영향을 미쳤다. 개항장 거리 인근 신포시장에는 닭강정을 비롯해 형형색색의 만두, 쫄면 등 다양한 먹거리가 있다. 이는 과거 이곳에서 생활한 외국인들의 기호에 맞춰 만들었던 음식들이다.

▲ 신포시장의 명물인 '닭강정'은 매콤함과 달콤한 맛을 느낄 수 있다.

■ 최고의 맛을 자랑하는 신포 닭강정
서울을 출발한 지 1시간. 점심시간이 지나서야 신포시장에 도착했다. 굶주린 배를 잡고 시장에 들어섰다. 입구에서부터 맛있는 냄새가 코끝을 간질인다. 무엇을 먹을까 고민하는 것도 잠시. 눈앞에는 이곳의 명물인 '닭강정'이 보란 듯이 자태를 뽐내고 있다.
펄펄 끓는 기름에 갓 튀겨진 닭은 고소한 냄새를 풍겨대며 지나던 행인을 유혹했다. 냄새만 맡아도 군침이 절로 났다. 튀김옷을 입은 닭이 부끄러웠는지 붉은 양념이 가득 들어있는 솥으로 몸을 담갔다. 그 속에 매콤한 청양고추와 고소한 땅콩가루를 고루 몸에 바르니 비로소 닭강정으로 재탄생했다.

▲ 신포시장 입구에 있는 닭강정골목은 언제나 손님들로 가득하다.

식사시간이 아님에도 가게 안에는 손님들로 가득했다. 가게 한편에서 닭강정을 맛보던 유승희(46.여)씨는 "학창시절에 빵보다 즐겨 먹던 음식이 바로 닭강정이에요. 가격도 저렴하고 매콤하고 달콤한 맛이 정말 최고예요."라고 말했다.
접시 위에 가득 담긴 닭강정이 식탁에 올랐다. 윤기가 흐른다. 겉모습으로는 양념통닭과 비슷해 보인다. 하지만 닭강정을 한 입 먹어보면 그 차이점을 바로 알 수 있다.
일반적으로 맛보던 양념 통닭과는 먹는 느낌이 달랐다. 바삭한 튀김과 촉촉한 속살이 잘 어우러져 씹는 맛은 물론 부드러움까지 입안 가득 전해줬다. 매콤하고 달콤한 양념이 일반 양념 통닭과 다른 느낌이다. 청양고추를 넣어서인지 칼칼함이 느껴진다.


또 두 음식의 가장 큰 차이점은 양념통닭은 식으면 본래의 맛을 잃지만, 닭강정은 식을수록 양념이 닭에 깊게 배어들어 더욱 깊은 맛을 낸다는 것이다. 과거 중국 선원들이 닭튀김을 오래 즐기기 위해 이와 같은 방식을 사용했다고 한다.
이날 만난 '찬누리닭강정(구.신포맛집닭강정)' 김종순 대표는 "변하지 않는 '맛' 때문에 신포시장의 명물이 된 것 같아요. 30여 년이 넘어서도 똑같은 맛이니 손님들이 이곳을 찾아 주시는 것이 아닐까요."라고 웃으며 말했다.

▲ 약 30여 년이 넘어서도 똑같은 맛을 내는 닭강정은 사람들의 입 맛을 사로잡았다.

■ 쫄깃한 면발의 '쫄면', 신포시장서 '최초'로 선보이다
일반 면발보다 굵고, 고무줄처럼 질긴 '쫄면'은 분식집에서 빼놓을 수 없는 메뉴다. 신포시장에서는 원조 쫄면의 맛을 느낄 수 있다. 40여 년이 지난 지금도 저렴한 가격과 새콤달콤한 맛으로 사람들에게 인기가 좋다.
본래 쫄면은 '냉면의 사촌'으로 냉면공장에서 직원의 실수로 만들어졌다. 공장에서 냉면보다 굵은 면이 나와 버리기 아까워 가게에 면을 공짜로 제공했고, 이를 주인이 고추장 양념에 면을 비벼 팔면서 쫄면이 완성된 것이다.

▲ 냉명공장에서 실수로 만들어진 쫄면은 분식집에서 빼놓을 수 없는 음식이다. 쫄깃한 면발과 고추장양념, 각종 채소가 곁들여 나온다.

신포시장 가운데 있는 '신포우리만두' 가게에서 쫄면을 직접 맛봤다. 식탁에 앉아 쫄면을 시키니 큰 그릇에 쫄깃함이 느껴지는 탱탱한 면발과 고추장 양념, 달걀, 각종 채소가 곁들여 나왔다.
젓가락을 이용해 쫄면을 비볐다. 다른 곳과 달리 약간 우동면발에 가까운 굵기였다. 면과 채소를 잘 비빈 뒤 한입 먹으니 면의 쫄깃함이 그대로 느껴졌다. 어떤 이들은 이 느낌을 고무줄이라 표현하지만 설사 그렇다 해도 이 면발의 매력은 고무줄보다 강하다.
면발은 쫄깃함은 물론 탱탱한 느낌도 들었다. 계속해서 먹다 보니 처음에 느끼지 못했던 매콤함이 입안 가득 전해진다. 시간이 지날수록 알싸함도 더했다.

▲ 신포시장은 만두로도 유명한데, 만두 속은 고기 육즙으로 가득하다.

이 밖에도 신포시장에서는 형형색색의 만두와 40년 전통의 공갈빵, 신포 순대 등을 맛볼 수 있다. 주먹보다 큰 왕만두는 색깔마다 각기 다른 맛을 낸다. 노란색은 단 호박, 초록색은 쑥, 분홍색은 체리 맛이다. 기호에 맞게 골라 먹을 수 있다. 공갈빵은 달콤하며 바삭한 맛을 자랑한다. 이는 인천에 정착한 화교권의 영향이 지역 음식에도 미쳤음을 알 수 있는 대목이다.

华侨美食胜地——仁川新浦市场

华侨美食胜地——仁川新浦市场

朝鲜日报网 (2012.03.26 16:26)

仁川广域市中区有很多在韩国“最初”诞生的东西。例如韩国最初的西式公园“自由公园”、炸酱面发祥地“中国城”、中区区政府附近的“开港场街区”等。能接受这些文化的最重要原因是仁川作为“港口城市”的特质。
 
不仅是建筑的风格，就连饮食也受到了文化的影响。开港场街区附近的新浦市场内，有炸鸡块、形形色色的饺子、拌面等各种食物。这些都是过去为迎合在这里生活的外国人的口味而制作的。

▲新浦市场的名小吃“炸鸡块”甜中带辣。

■味道叫绝的新浦炸鸡块
 
记者从首尔出发1小时后，过了午饭时间才到达新浦市场。记者饥肠辘辘地走进市场。刚走到入口就闻到了扑鼻的香味。正考虑吃什么的时候，该地名小吃“炸鸡块”立刻将记者吸引了过去。

从滚烫的油锅中刚捞出来的炸鸡香喷喷的，引起路人的食欲。光闻味道就让人流口水。炸鸡块裹上红色调味酱后被装入盘中，再均匀地拌上红绿相间的辣椒和香气扑鼻的花生粉，新浦炸鸡块才算大功告成。
 

▲新浦市场入口处出售炸鸡快的胡同总是门庭若市。

虽然不是吃饭时间，但店里还是挤满了顾客。在店里品尝了调味炸鸡的刘某说：“过去念书的时候，比面包更爱吃的东西就是炸鸡块了。价格低，味道又甜又辣，简直是一种享受。”

满满一盘炸鸡块被端上餐桌，散发着滋润诱人的光泽。表面看起来和普通的炸鸡相似，但吃一口就能感觉到不同之处。

▲30多年来美味始终如一的新浦炸鸡块深受人们的喜爱

新浦炸鸡块外面的脆皮和里面的松软的鸡肉相得益彰，在口中咀嚼的时候感觉非常柔软适口。甜中带辣的调味料也很有特点，可能是因为放了辣椒，吃炸鸡块的时候能品尝到一丝特别的辣味。

此外，普通的炸鸡如果凉了就会失去原来的味道。而调料与鸡肉丝丝入扣的新浦炸鸡块即使不乘热吃也很美味。据说过去中国的船员为了长时间保持炸鸡的味道，也采用了与新浦炸鸡块相同的制作方法。

 ■“筋道拌面”的发源地

“筋道拌面”的面条比普通面条更粗，更有嚼劲，是面馆的必备食材。要想品尝最正宗的“筋道拌面”，就要去新浦市场。这里的“筋道拌面”虽然已有40多年的历史，但仍以低廉的价格和酸甜爽口的味道吸引着各路食客。

“筋道拌面”就好像是冷面的“表亲”，因为最初的拌面其实来源于冷面生产过程中的失误。工厂生产出比冷面更粗的面条而又舍不得扔，就免费送给面馆。面馆主人用辣酱拌着面条出售，这就是后来的“筋道拌面”。

▲因冷面工厂的失误而诞生的“筋道拌面”是面馆必不可少的食材。拌面用筋道的面条、辣酱以及各种蔬菜制成。

记者在新浦市场中的“新浦，我们的饺子”店品点了一份“筋道拌面”。不久后一大碗拌面就端了上来。饱满的面条、辣酱、鸡蛋和各种蔬菜，看起来就很丰盛，让人很有食欲。

吃面条之前要先用筷子把调料拌匀。和其他面馆不同，这里的面条几乎有乌冬面那么粗。把面条和蔬菜拌匀后尝一口，面条筋道适口。有些人因这种“弹牙”的口感把面条比喻为“橡皮筋”，但记者个人感觉“筋道拌面”的“弹性”比橡皮筋还好。
 
每一根面条都筋道而饱满，多吃几口就会有一些回味的辣。
 

▲新浦市场以饺子闻名，饱满的“灌汤饺子”里满是浓郁的肉汤。

除此之外，在新浦市场还能品尝到形形色色的饺子，以及拥有40年传统的“充气面包”，还有新浦米肠。比拳头还大的“大饺子”味道多种多样，仅凭颜色就可以分辨出来：黄色是甜甜的南瓜味、草绿色是艾蒿味、粉红色是樱桃味。可以根据自己的口味挑选自己喜欢的饺子。面包酥中带甜，让人回味无穷。这都说明在仁川定居的华侨对当地饮食也产生了很大影响。