Enzyme from Elaeagnus Umbrella Thunb/秋茱萸孝素 /보리수나무효소

My husband went to visit his friend in Kochang, he picked the fruits from  Elaeagnas Umbrella Thunb/秋茱萸/보리수나무).  We use it to make the enzyme.....

Elaeagnus umbellata, also referred to as Japanese silverberry,] umbellate oleaster, autumn-olive,] autumn elaeagnus, or spreading oleaster, is a species of Elaeagnus native to eastern Asia from the Himalayas east to Japan. Because airborne nitrogen can be fixed in its roots, it has the capability to grow in infertile habitats

When ripe, the fruit is juicy and edible, and works well as a dried fruit. It is small but abundantly produced, tart-tasting, and has a chewable seed. These fruits have been shown to have from 7 to 17 times the amount of the antioxidant lycopene than tomatoes have...

                       



Wash  and drain the fruits, put the one layer of the fruits in a container, after that place one layer of sugar on top of it, repeat this process until well done. the ratio for fruits and sugar is  1 : l  . Ferment it for at least 3 to 6 months before use. May use it for cooking or as soft drinks.....

Pineapple Cake/凤梨蛋糕

 For baking this cake, you can buy a can of sliced pineapple or peach for topping.

Place the streusel and pineapple on the batter before putting in the oven for baking.

Here it is, Pineapple Cake.....

Ingredients:
(A) For the batter :

butter 150g
sugar 150g
egg      4
salt 1/8 tsp
rum 1 Tsp ( optional)
baking flour 250g
baking powder 3tsp
sliced pineapple 800g

(B) For the streusel  :

baking flour  150g
sugar 75g
butter 100g

Method:

1. Preheat  the oven for 180 degree C.

2. Sift together the baking flour, baking powder, set aside.

3. With electric mixer on medium speed, beat butter and sugar until fluffy.

4. Beat in eggs, one at a time.

5. Add in baking flour, salt and rum.

6. Pour batter into prepared pan and smooth top.

7. Using your hands, press the crumbs ( streusel) together to form small lump, one by one, and place the lump over the unbaked cake. ( Please refer to the following method for making streusel )

8. Place the sliced pineapple evenly over the top of the streusel.

9. Bake in preheated oven 180 degree C for approximate 30 minutes


Method for preparing streusel :
 1. Stir sugar, butter, flour until crumbly, using a fork or pastry cutter until crumbs begin to form.

舌尖上的南海岸——美食攻略

舌尖上的南海岸——美食攻略

朝鲜日报中文网 (2012.06.19 16:33)

韩国第二大城市，半岛东南沿海的釜山，是海陆空“三位一体”的交通枢纽。选择这里作为南海岸“美食游”的起点再合适不过了。

♦ 釜山——猪肉汤饭

乘KTX到达釜山，刚出车站是否已经饥肠辘辘了呢？在釜山站乘地铁1号线往北4站，到达凡一站7号出口附近，向现代百货的方向走大约160米左右，过人行道之后再向左行进大约50米。马路对面有个“누리마트”（Nuri Mart），向着超市的方向再过一个人行道，左边会出现一个胡同，进去就可以找到“할매국밥”(Hal Mae Guk Bap)。釜山的猪肉汤饭全国有名。汤浓、肉质饱满、分量实在，价钱也很公道，定能让你旅途中的疲惫烟消云散。

猪肉汤饭

♦ 嘎其水产市场——生鱼片

釜山海边的扎嘎其水产市场是全国最大的海鲜市场。从地铁扎嘎其站出来就能看到一座轮廓如同海鸥的建筑，这就是扎噶其水产市场的主楼了。在这里的7层可以购买新鲜活鱼，然后直接拿到2楼让店主加工。只需要花3000韩币加工费（一人份）就可以吃到新鲜的生鱼片。在市场主楼右侧的码头上吃烤鳗鱼也很带劲。店家在临街的一侧一边加工鳗鱼一边招呼食客。小店一间间隔开，隔着镂空的铁门可以看到大海，仿佛是坐在海边吃海鲜。

扎嘎其水产市场的生鱼片

♦ 统营——牡蛎料理

从釜山出发，到临近的庆尚南道统营市，能品尝到最新鲜好吃的牡蛎料理。因为这里的港湾盛产牡蛎，所以在其他地方用别的食材做成的食物，比如炸鸡、糖醋肉等，这里都可以用牡蛎来代替。位于统营市东湖洞174-1号的“대풍관 생생굴마을”(Dae Punggwan SaengSaeng Gul Ma Eul)很有人气，是网友重点推荐的统营牡蛎料理名家。这里的菜单上，网友强烈推荐的是价钱1万3千韩币一人份的套餐，当中包括：牛肉牡蛎涮锅、牡蛎煎饼、糖醋牡蛎和海鞘拌饭。牡蛎含有丰富的辛和钙质。台湾著名料理师曾说牡蛎的口感“比冰淇淋还要爽滑细腻”。所以统营的牡蛎大餐绝对是值得期待的。

统营的牡蛎料理

♦ 潭阳——烤牛肉饼

从庆尚南道向西前往韩国的“粮仓”全罗南道，美食更是数不胜数。提起潭阳，人们就自然会想到这一代的特色美食“烤牛肉饼”。潭阳烤牛排在过去是只有皇帝才能享用的美食。现在有越来越多的人慕名来到潭阳，品尝皇家宫廷美食“烤牛肉饼”。潭阳的竹林幽静而秀美，观光胜地“竹绿苑”的餐厅也是品尝烤牛肉饼、竹筒饭的好地方。盛在石板上的牛肉饼，口感绵软而又不失嚼劲。搭配上新鲜的竹笋和香气四溢的竹筒饭，对于日行千里的“驴友”而言是一种实实在在的慰藉。

潭阳的烤牛肉饼

♦丽水——酱蟹

时下正在举办世博会的丽水，也因濒临丰饶的港湾而盛产美食。在这里酱蟹、鳗鱼、生鱼片、雪里蕻泡菜、烤牡蛎被称之为丽水的“5大珍味”。而这当中首先值得品尝，也最让人回味无穷的就是丽水的酱蟹了。在韩国的其他地区，酱蟹一般是用肉质饱满的梭子蟹来制作的，而在丽水酱蟹都是用石蟹制作的。石蟹的个头比梭子蟹小一半，肉质却更为细腻柔滑。辣酱口味的酱石蟹鲜甜微辣，酱油口味的更是鲜美至极。“老饕”们所形容的“人间美味之极品”，在酱蟹入口的瞬间便可以体会到。

一大早，人们就为品尝酱蟹的美味而来到丽水的“凤山酱蟹一条街”。在网友强烈推荐的“황소식당”(Whang So Sik Dang)，一大筐青色的新鲜石蟹被送进了厨房。络绎不绝的食客让店家应接不暇。所以“早起的游客有酱蟹吃”。据说在这里从午饭时间开始到晚上关门之间，门口一直有人排队。这里的餐厅只提供“酱蟹定食套餐”。8千韩币一人份的价钱，酱蟹可以“续”，米饭无限量供应。这样的性价比恐怕在别的地方很难找到了。加之不胫而走的美味，自然是供不应求了。

丽水的酱蟹

※ 南海岸4天“美食之旅”行程小贴士：

第一天到釜山，先吃猪肉汤饭，在当地住宿一夜，第二天清晨到扎嘎其市场品尝新鲜的生鱼片。然后到统营，先登上弥勒山眺望闲丽海上国立公园的美景，再一边品尝牡蛎一边感受“东方那不勒斯”的海港风情。次日来到潭阳，闻竹声滔滔，品尝烤牛肉饼、竹筒饭等当地特色美食。如果是“驴友”若干名同行的话，晚间可在全罗南道面向大海的小别墅住下，开个BBQ派对。隔天前往世博举办地丽水，清晨一定要到“酱蟹一条街”品尝新鲜的酱石蟹。丽水的秀丽风光和统营也略有差异，向日庵的海景号称“全国第一”。所以在丽水逗留一天再返程也是不错的选择。

杂锦萝卜卷/Sliced Radish Roll/무쌈말이

在韩国的超级市场可以买到已醃渍好的甜酸白萝卜片，依个人的喜好，用来包卷各种蔬菜，海鲜或肉类都可以。若您是位素食者，可以完全只采用蔬菜类。。。这是包卷了红色灯笼椒片，黄色为灯笼椒片和烤鸡肉的萝卜卷。

The marinated sliced radish ( sweet & sour) is available at the Korean supermarket  (package form), you can use it to wrap vegetable,seafood or meat. If you are a vegetarian, you can use vegetable only as the ingredient. This picture, I used red and yellow bell pepper/capsicum pepper,  roasted chicken meat as the ingredients.

您也可以自己醃渍白萝卜片。将白萝卜切成圆形状薄片，放入玻璃瓶。以 1 ：1：1 的比例将水，白糖，醋和 1tsp 的盐，煮滚，待凉后，将它倒入瓶中，将萝卜片醃渍1，2天即可。
You may make the marinated sliced radish by yourself. Slice the radish into thin pieces form,put in the bottle. Boil the water,vinegar and sugar ( ratio : 1:1:1) and 1tsp salt,pour it into the bottle when it is cool.Keep it for one or 2 days,after that you can use it.

酱料：
您可以就这样吃或沾上酱料。

酱料（1）
花生酱（塗面包用的） 1Tsp
麦芽糖  1Tsp
柠檬汁 1tsp
芝麻 1tsp

酱料（2）
酱清 1Tsp
醋 1Tsp
麦芽糖 1Tsp
蒜蓉 1tsp
辣椒蓉 1tsp
芝麻 1tsp

You can eat it without dipping any sauce, in contrast, you may prepare the following sauces:

Sauce (1)
Peanut butter jam 1Tsp
corn syrup 1Tsp
lemon juice  1tsp
roasted sesame seeds 1tsp

Sauce (2)
light soy bean sauce 1Tsp
vinegar 1Tsp
corn syrup 1Tsp
minced garlic 1tsp
green chili,chop it into small pieces 1 tsp
roasted sesame seeds 1tsp

Traditional Bibimbab vs Take Out Bibimbab

Dear friends, first of all, I would like to appreciate all of you for supporting this blog even though I  have not activated it  recently............Now, I am back to this blog again.......It is my pleasure to share with all of you again                       .............................................

Bibimbab  is one of the favourite  Korean food  for foreigners. Do you know the " home         town" of Bibimbab ? Bibimbab is the famous food in 전 주 (  Cheon Ju) in Korea.  My  daughter went to 전주,  she took this picture for me..    

On the 3rd July, 전주 has launched a new menu for Bibimbab, it is the " Take-Out Bibimbab". The basic ingredients are bean sprout, carrot, spinach,mushroom,seafood, nut, etc. The sauce is not only limited to red pepper paste only..................................

Announcement

Dear Readers,
Thanks for your support for this blog. I am sorry to announce that I will be off blogging temporarily, my mum has passed away....
I will be back after July 14th

With my best wishes to all of you.....


Kimchi House

곤드레밥 ( Kun-de-rae-bab)

곤드레밥 ( kun-de-rae- bab) is one of the famous rice in Kangwon Province in Korea. 곤드레 ,in English is Korean Thistle ( cirsium setidens (Dunn) Nakai ). This was the first time I cooked this dish too. This vegetable is not so popular in Korea other than Kangwon Province,.

Ingredients:
Barley rice ( before cooked) 300g
black beans 30g ( optional)
Korean Thistle 400g
perilla oil 1 Tsp

Seasonings:
leek 30g
green pepper 2
roasted sesame seeds 1 tsp
perilla oil 1 Tsp
soy bean sauce 5 Tsp

Method:
1. Wash and blanch the vegetables in hot water. Rinse and drain.

2. Cut the vegetables into 3-4 cm long, marinate it with perilla oil.

3. Place the rice and water in the rice cooker , on the top of the rice, place the marinated vegetables and cook it as we cook the rice.

4. Once the rice is cooked, place the rice on the big bowl, serve with the seasonings  , mix and stir it well, this is how we eat the 곤드레밥  ( kun-de-rae-bab).