Tofu Salad Dressing Sauce/豆腐沙拉酱/두부샐러드 드레싱

Tofu Salad Dressing Sauce/豆腐沙拉酱/두부샐러드 드레싱 Salad / Fruit 2013/06/25 16:14

Use the tofu to make salad  dressing sauce instead of using mayonnaise,this is more healthy...you can either add in perilla seeds powder or not...For me, I prefer the first choice.
用豆腐自制沙拉酱比用 mayonnaise来的健康。。。您也可以加入一些紫苏菜子粉 或不加。我个人喜欢前者的口味。。。

I use bell pepper, broccoli and lettuce. you may choose any other kinds of vegetables. For the sauce, I use tofu and  my homemade plum syrup; if you couldn't get the plum syrup at the Korean supermarket, you may use citron  syrup(유자청) from the supermarket to substitute it...
我选用了灯笼椒，芥兰菜花和生菜做这道菜，您可以选其他种类的蔬菜。我是用豆腐和自制梅子汁来做酱料；若您无法在韩国超市买到梅子汁，可以以韩式橘子茶(유자청)来代替

Put the tofu and the plum syrup in the blender for blending...
把豆腐和梅子汁在搅拌机内搅拌。。。

I use bell pepper,broccoli and lettuce for this dish,you may use other vegetables to substitute it.
我选用了灯笼椒，芥兰菜花和生菜，您可以选用其他的蔬菜。

If you can't get the plum syrup, you may use this citron syrup to substitute it..
如果您无法买到韩式梅子汁，可以以这橘子茶代替。

这是橘子茶
This is the citron syrup

Ingredients for the sauce :
tofu 150 g
plum syrup 5 Tsp
perilla seeds powder  2 Tsp ( optional )

Method :
1. Put the tofu,plum syrup in the blender for blending.

2. Add in the perilla seeds powder, mix it well.

3. Place the bell pepper,broccoli and lettuce on the dish, pour in the dressing sauce before you serve.

材料：
豆腐 150 g
梅子汁 5 Tsp
紫苏菜子粉 2 Tsp （ 可以不放）

做法：
1. 将豆腐和梅子汁放入搅拌机内搅拌。

2. 加入紫苏菜子粉，拌均。

3. 把灯笼椒，芥兰菜花，生菜放在碟子上后，淋上酱料后享用。

Potatoes Bread/ 马铃薯面包 /감자빵

Potatoes Bread/ 马铃薯面包 /감자빵 Bakery 2013/06/22 14:31

As I mentioned in my last post about Broccoli Bread/芥兰花吐司/보로콜리식빵, I used half of the dough to make another dough, here it is! This is the potatoes bread that I mentioned.
我曾在上回的 Broccoli Bread/芥兰花吐司/보로콜리식빵的食谱中提起，我用那面团做了另一种面包，这就是！马铃薯面包。。。

Mix the steamed potatoes and luncheon together, add in mayonnaise and a pinch of salat & pepper.
混合蒸熟的马铃薯块和午餐肉，加入少许的 mayonnaise，和适量的胡椒粉，盐。

Divide the dough into small portion. 60 g each and let it rests for 15 mins.
将面团搓成小圆形， 每个 60 g， 静置 15 分钟。

Flatten and roll out the dough to become round dough respectively. Put the filling on the surface of the dough and seal it up and make it a round ball again respectively.
用木棒将面团擀平，成圆形状。在面团上放入馅料，封口。搓成球状。

After 30 minutes, use the tip of the knife or scissors, slightly score the surface of the dough respectively.
静置30分钟后，用刀尖或剪刀，在面团的表面上端划剪 十字状。

sprinkle some flour on the surface before you bake it.
在放入烤箱之前，撒些面粉在面团的表面上。


Ingredients:
bread flour 500 g
2 eggs
sugar 60 g
salt 5 g
grade seeds oil / butter 60 g
dried yeast 10 g
fresh milk 180 g
green tea powder 10 g
broccoli 80 g

Filling : This filling  is for only half of the dough mentioned above (这馅料是上述面团材料的一半份量）

3 steamed potatoes in cube form  ( 3 粒已蒸熟的马铃薯方块）
luncheon meet 60 g （ 午餐肉 60 g ）
mayonnaise  1 Tsp  （mayonnaise 1 大匙）
a pinch of salt and pepper ,if the luncheon meat is already very salty, no salt is required  （少许盐和胡椒粉，若午餐肉已很咸，则无需加盐）

(if you want to know how to make the broccoli bread in more detail ,please refer to the relevant recipe)
（若您想进一步了解芥兰花面包团的做法，请参阅有关的食谱）

Method :
l. Steam the broccoli, chop the steamed broccoli as small as possible.

2. Put all the ingredients in the bread machine.

3. Remove the dough from the bread machine when it is well done.

4. Pouch out the air.

5. Divide the dough into small portion. 60 g each and let it rests for 15 mins.

6 ,Flatten and roll out the dough to become round dough respectively. Put the filling on the surface of the
dough and seal it up and make it a round ball again respectively.

7. After 30 minutes, use the tip of the knife or scissors, slightly score the surface of the dough respectively

8. Sprinkle some flour on the surface before you bake it.

9. Preheat the oven for 5 minutes.

10. Bake for 10-15 minutes or till golden brown colour at 180 degree C.

11.  Remove from the oven, place the bread on cooling rack.

12.  You may eat it together with the tomato sauce if you like.

Broccoli Bread/芥兰花吐司/브로콜리식빵

Broccoli Bread/芥兰花吐司/브로콜리식빵 Bakery 2013/06/16 21:02

Broccoli is high in vitamin C and dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of vitamin C and a half-cup provides 52 mg of vitamin C. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Boiling broccoli reduces the levels of suspected anti-carcinogenic compounds, such as sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming,^] microwaving, and stir frying had no significant effect on the compounds.

Broccoli has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein and also provides a modest amount of beta-carotene.
A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption may also help prevent heart disease.
(source : wikipedia)

Today, I am going to share with you by using the broccoli to bake bread.....,learn the recipe from papabaking...

芥兰花是十大健康蔬菜之一。。。今天，让我和大家分享用芥兰花来烘焙面包。。。食谱来自papabaking..

                Steam the broccoli, chop the steamed broccoli as small as possible.(try to                                       use the upper part for 80 g)
               将芥兰花蒸熟，用刀剁细，越细越好。。（最好是只采用上端的部分，80 g）

                                         Put all the ingredients in the bread machine..
                                          将所有的材料放入面包机内。。

                                    Remove the dough from the bread machine...
                                    从面包机内取出面团。。。

I use the dough to make two kinds of breads,the other bread will share with you later...For this bread, divide the dough for 200 g each...
我用这面团做两种面包，另一种将在下回与您分享。。做着面包，将每块面团分割为 200 g

                                                  Flatten the dough...
                                                   擀开面团。。。

                                 
                                                   Fold the dough...
                                                   摺面团。。

                                                 Roll up the dough..
                                                 将面团捲起。。。

                                           Put the dough in the baking pan..
                                           将面团放入模型内。。。.

                          After about 1 hour, the dough will become double size...
                          醒约 1 个小时后，膨胀约两倍大。。。

Ingredients:
bread flour 500 g
2 eggs
sugar 60 g
salt 5 g
grade seeds oil / butter 60 g
dried yeast 10 g
fresh milk 180 g
green tea powder 10 g
broccoli 80 g

Method :
l. Steam the broccoli, chop the steamed broccoli as small as possible.

2. Put all the ingredients in the bread machine.

3. Remove the dough from the bread machine when it is well done.

4. Pouch out the air.

5. Divide the dough into 200 g each and rests for 15 minutes.

6. Flatten the dough. ( Please refer to the picture)

7.Fold the dough.(Please refer to the picture)

8. Roll up the dough.(Please refer to the picture)

9. Put the dough in the baking pan and rests for  1 hour.

10. Preheat the oven for 5 minutes.

11. Bake for 30 minutes or till golden brown colour at 180 degree C.

12. Remove from the oven, place the bread on cooling rack.

13. Slice the bread before you serve it.

" Gwang O " Sashimi/ Halibut Sashimi/ 比目鱼鱼生/광어회

" Gwang O " Sashimi/Halibut Sashimi/ 比目鱼鱼生/광어회 Seafood 2013/06/15 13:22

On the 6/6/2013, we were invited by friends to have sashimi at a friend's house.  They bought 20 kg of raw halibut from a fisherman. 14 members did enjoyed this meal very much. If we have the sashimi at a restaurant, the sashimi will not be so thick as my friend sliced. Each piece was very thick, the head ,tail and the bones,etc were used to cook soup, we call this soup as " Ji Ri /지리" ( In Korea, those not spicy seafood soup, we call it "Ji Ri")  , was very delicious...

6/6/2013，受邀前往朋友的家去。 他们向渔夫买了 20 kg 的比目鱼， 我们 14 人 一起享受丰富美味的鱼生。若您到餐馆去吃鱼生，鱼片都是切的薄薄的，我那朋友真慷慨，每一片鱼片都切的厚厚的。 剩下的鱼头，鱼尾和骨头等则拿来煮汤 （ 在韩国，那些不辣的海鲜汤，我们称它为 “ Ji Ri”/ 지리) ,鲜甜美味。。。

The California halibut, Paralichthys californicus is an unusual fish in that one eye migrates from one side of the head to the other as it grows from pelagic, bilaterally symmetrical baby fish into an adult fish that lies on its side on the bottom with two eyes on the up-side. Most flatfish are generally either right-eyed or left-eyed, but the California halibut is unusual in having a roughly even number of each type. It is native to the waters of the Pacific Coast of North America from the Quillayute River in Washington to Magdalena Bay in Baja California. It feeds near shore and is free swimming. It typically weighs 6 to 50 pounds (3 to 23 kg).
The California halibut, Paralichthys californicus, also known as California flounder, Chicken Halibut or Bastard Halibut, is a large-tooth flounder family Bothidae (Left-eyed flounders) occur from Magdalena Bay, Baja California, to the Quillayute River, British Columbia.
Although a member of the left-eyed flounder family, about 40 percent of California halibut have their eyes on the right side. Small eyes are sinistral or dextral, little wider than the broad separated by a rather wide, flat area. Scales small, finely ciliate, even on eyed and blind sides, each scale surrounded by narrow accessory scales; fins wilt ctenoid scales. Though this flounder is commonly known as the Chicken Halibut that name is more commonly used for the young of the true halibut. It. is a rather slender, thick flounder, resembling somewhat the true halibut in shape. From its resemblance to the halibut, it usually goes by the name of Bastard Halibut.

The body of the California halibut is elongate, deep, slender and highly compressed. The head is small and the mouth is large and armed with large, slender, sharp, uneven teeth, rather long, the canines moderate. Numerous teeth are strong and sharp on both sides of head. The maxillary extending to or beyond rear edge of lower eye, and is about as long as the pectoral fin. Snout is moderately sharp; preopercle visible. Dorsal fin low, beginning over front of upper eye just past pectoral, pointed, reaching curve of lateral line; dorsal fins of blind side shorter and rounded behind; caudal fin shorten or concave. Anal spine small, concealed.

Color: eyed side grayish or greenish-brown, dark brown to black, sometimes mottled with lighter and darker shades; small white spots; and blind side white t o cream. Young fish with bluish - white spots; partial pigmentation on the eyed side. Rare specimens may be either brown or white on both sides or have partial coloration on both sides.
( sources: allfishing.com)

지리/"Ji Ri, Halibut seafood soup
지리/Ji Ri, 比目鱼海鲜汤

"Ma Neul Jjong Jang Al Jji "Pickled Garlic Shoots/醃渍蒜花/마늘쫑장아찌

"Ma Neul Jjong Jang Al Jji "Garlic Shoots/醃渍蒜花/마늘쫑장아지 Vegetable 2013/06/11 16:20

In Korea, we are now in summer. Summer is the harvest season for garlic. Housewives are busy for making pickled garlic or buying garlic for making kimchi for this coming autumn...
Do you know that garlic  shoots are often harvested early so that the bulbs will grow bigger !
Today, I am going to share with you the pickled garlic shoots....

在韩国，现已是炎炎夏日。 夏季是蒜头丰收的季节。韩国的主妇们都忙着醃渍蒜头或购买蒜头，以便今秋醃渍泡菜。。。
您可知道，农夫们会尽快将蒜花收割，这样的话，蒜头会长得更大粒。。。

今天，我将和大家分享醃渍蒜花这道小菜。。。

Ingredients :
garlic shoots 450 g
Korean soju (Korean white wine) 1 cup
sugar 1 cup
vinegar 1 cup
Korean soy bean sauce 1/2 cup
anchovy sauce ( 멸치액젓 ) 1/2 cup

Method :
1.Cut the garlic shoots into 4 or 5 cm long.

2. Wash & drain the garlic shoots.

3. Pour all the  sauces in a container and stir it well, make sure that the sugar is melt.

4 Add in the garlic shoots.

5.. Put a dish on the top of the container , just to prevent the garlic shoots will float on the surface, and the sauces do not cover the garlic shoots.

6. Marinate it for at least 10 days, the long the better, the taste will be more delicious.

Waffle/松饼/와플

Waffle/松饼/와플 Bakery 2013/06/03 20:42

Dear friends, have you ever used the glutinous rice flour to make waffle ?I am going to share it with you... 

朋友们，您可曾采用糯米粉来做奶蛋饼 ？ 与您一起分享。。。

A waffle is a batter-based or dough-based cake cooked in a waffle iron patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of iron and recipe used, with over a dozen regional varieties in Belgium alone.^]
Waffles are eaten throughout the world, particularly in Belgium, France, Netherlands, Scandinavia, and the United States.

The word “waffle” first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch ‘’wafel’’, which itself derives from the Middle Dutch wafele.
While the Middle Dutch ‘’wafele’’ is first attested to at the end of the 13th century, it is preceded by the French ‘’walfre’’ in 1185; both are considered to share the same Frankish etymological root ‘’wafla’’. Depending on the context of the use of ‘’wafla’’, it either means honeycomb or cake
Waffles can be eaten plain (especially the thinner kinds) or sprinkled with powdered sugar. Depending on the region they may be eaten with various toppings such as:

• butter
• chocolate chips
• dulce de leche
• fruits:
  • bananas
  • blueberries
  • boysenberries
  • raspberries
  • blackberries
  • strawberries, etc.
• honey
• jam or jelly
• chocolate spread
• peanut butter
• syrup:
  • maple syrup
  • chocolate syrup
  • flavored syrups
• whipped cream

Ice cream cones are also a type of waffles or wafers.

窩夫（英文：Waffle），又稱為鬆餅、華夫、華夫餅、格子餅、格仔餅、壓花蛋餅，是一種烤餅，源於比利時，用窩夫烘烤模（waffle iron）烤成。烤盤上下兩面呈格子狀，一凹一凸，把倒進去的麵糊（或麵糰）壓出格子來

以雞蛋、砂糖、麵粉、淡奶等攪成蛋漿，倒入下方烤盤凹陷處，上面的凸狀蓋子蓋下，把麵糊壓出格子來，再放在爐火上烤製而成，最後配上不同食材或醬料即可。近年有用電的烤盤。

(sources: wikipedia)

 

My waffle iron...brush or spray oil on the waffle iron before you place in the batter...

我家的松饼烤模。。。放入面糊前，在模上先刷上一层油。。

                                                  Pour in the mix...

                                                 倒入面糊。。。

                                        Bake it till golden brown colour...

                                        烤至金黄色。。。

Ingredients :

glutinous rice flour 230 g

1 egg

milk 150 ml

salt 1/2 tsp

sugar 20 g

baking powder 1 tsp

vegetable oil/grape seeds oil. olive oil  30 ml

Method  :

1. Preheat waffle iron.

2. Sift together glutinous rice flour,baking powder and salt.

3. Beat egg in a bowl with hand beater until fluffy. Beat in milk,oil,salt,sugar,glutinous rice flour until smooth.

4. Rest for 30 minutes.

5. Brush the oil on the waffle iron.

6. Pour mix onto hot waffle iron. Bake until golden brown colour.

7. Serve hot. Place whipping cream/ sour cream and fruits on top of it.