Happy Lunar New Year 2013
 Others |
Happy Lunar New Year 2013 for all my friends...
Friday, February 8, 2013
Thursday, February 7, 2013
" Tae Ha Jjim"Steamed Prawns/蒸虾/대하찜
Steamed Prawns/蒸虾/대하찜
Seafood
2013/02/08 00:18
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在韩国，每年的 9 月至 十月期间，是盛产虾的季节，在남당항 ( Nam Tang Hang) ,안면도(An Myeon Do）等地，都举行“虾丰收庆典”。。。
Fry the egg yolk and white respectively & cut in for long thin stripes
Ingredients :
Big prawns 12 pieces
chopped carrot 1 Tsp
chopped spring onion 1 Tsp
minced ginger 1/2 tsp
chopped oak mushroom 1 Tsp
ground pork or beef 400 g
sesame oil 1/2 tsp
oyster sauce 1 tsp
corn starch 1/2 tsp
a pinch of salt
a pinch of pepper
1 egg
Method :
1. Trim the prawns( the legs), slit lengthwise from the end of the head to the tail without cutting through the prawns. Remove dark veins.
2. Wash and drain. Sprinkle a pinch of salt and pepper on the prawns. Set aside.
3. Separate the egg yolk and white , fry it respectively and cut it for long thin stripes.
4. In a mixing bowl, put in the carrot,spring onion,ginger,oak mushroom,pork/beef,sesame oil,oyster sauce , corn starch and salt (to taste, it depends on your taste), mix all the ingredients well.
5. Stuff the prawns with the meat & vegetables mixture.
6. Steam the stuffed prawns in a steamer until well cooked.
7. Place the egg white stripes & egg yolk stripes on top of the steamed prawns.
Wednesday, February 6, 2013
"Love Letters" Egg Rolls / 鸡蛋卷
"Love Letters" Egg Rolls / 鸡蛋卷
Bakery
2013/02/06 22:47
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I bought this " Egg Roll Toaster" under the brand of " Takara" from Singapore, it is a product from Taiwan.....
从新加坡买了这台鸡蛋卷机 “ Takara”，那是来自台湾的产品。。。。。
" Love Letters" or " Egg Rolls" is a type of biscuit. The ingredients included egg, flour , sugar and coconut milk....
蛋卷（或寫作蛋捲，又稱 雞蛋捲），是一種餅乾，用雞蛋和麵粉烤製，外表呈黃色和圓筒狀的食品，
蛋捲是由雞蛋,,麵粉,細砂糖,椰浆原料攪拌，烘后,再捲成棒狀
做蛋捲必須要用蛋捲機，這樣才能壓製出蛋捲的形狀。
（ source: wikipedia)
Ingredients :
flour 450 g
rice flour 150 g
baking powder 15 g
sugar 450 g
9 eggs
600 ml fresh milk & 50 g coconut powder or 600 ml fresh coconut milk
vegetable oil for greasing the toaster
Method :
1. Sift flour,rice flour and baking powder together.
2. Mix the fresh milk and the coconut powder.
3. Place the eggs and sugar in mixer and beat until light and fluffy.
4. Add in the sifted flour mixture and fresh milk mixture into (3), to become a batter .
5. Preheat the egg roll toaster for about 3 minutes and grease with the vegetable oil .
6. Pour a spoonful of batter in the centre of the toaster and close it.
7. Toast the batter until golden brown colour.
8. Remove from the toaster and use a wooden stick to roll it up while it is still hot.
9. Repeat the same process until batter is used up. For the whole process, you have to grease the toaster regularly.
Monday, February 4, 2013
" Cookies for my mum........"
" Cookies for my mum........"
Bakery
2013/02/05 05:49
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This few days, I was busy for baking these cookies. My mum was good at baking , while I was baking, it helped me to recall my mum.....
Sunday, February 3, 2013
" Kimchi Mandu" Kimchi Dumpling /泡菜饺子 /김치 만두
" Kimchi Mandu" Kimchi Dumpling /泡菜饺子 /김지 만두
Others
2013/02/03 22:49
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Lunar New Year is around the corner, housewives are busy for preparing the mandu for celebrating this festival. Normally, we will cook this with the "rice cake soup" which is called "tteok Guk" in Korean....Of course, we also steam it to eat..... There are many kinds of Mandu. Today, I make the Kimchi Mandu. Korean do use the tofu,kimchi, green bean sprouts，vermicelli etc for making Mandu...
农历新年接近眉梢，又是主妇们忙着包饺子庆新年的时刻。 通常在农历新年当天，用它来和米糕一起煮米糕汤。。。。。当然也可以就拿来蒸熟后享用。。。。在韩国有各种不同种类的饺子，今天，我是做了泡菜饺子。 韩国人也采用了豆腐，泡菜，豆芽，汤面等材料做饺子。。。
Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.
In Korean cuisine, mandu generally denotes a type of filled dumplings similar to the Mongolian buuz and Turkish mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled, mulmandu (물만두).
Mandu are usually served with a dipping sauce made of soy sauce and vinegar. They are usually filled with minced meat, tofu, green onions, garlic and ginger, mandu are served with kimchi and chili-speckled soy sauce.
Mandu are believed to have been first brought to Korea by Mongolians in the 14th century during the Goryeo Dynasty
Another possibility is mandu came to Korea at a much earlier period from the Middle East through the Silk Road.
Varieties:（不同种类的饺子）
- Mulmandu (물만두), the word itself means "water mandu" since it is boiled.
- Gunmandu (군만두) is pan-fried mandu, it's derived from guun-mandu 구운만두=>군만두 to mean "panned" dumplings. It's sometimes called by its Japanese name, yakimandu.
- Jjinmandu (찐만두) is steamed, either in a traditional bamboo steamer or modern versions.
- Gullin mandu (굴린만두), or called gulmandu is a variety of mandu in a ball shape without a covering. It is mainly eaten in summer.
- Wang mandu (왕만두), is a bun stuffed with pork and vegetables, similar to the Chinese baozi.
- Pyeonsu (편수), mandu stuffed with vegetables in a rectangular shape. It is mainly eaten in summer and a local specialty of Kaesong, North Korea.
- Eomandu (어만두), mandu wrapped with sliced fish fillet. It was originally eaten in Korean royal court and yangban (noble class) families.
- Saengchi mandu (생치만두), mandu stuffed with pheasant meat, beef, and tofu, that was eaten in Korean royal court and in the Seoul area during winter.
- Seognyu mandu (석류만두), literally "pomegranate dumpling" because of the shape
- Somandu (소만두), mandu stuffed with only vegetables, that was originally eaten in Buddhist temples.
- Gyuasang (규아상), mandu stuffed with shredded cucumber and minced beef in the shape of sea cucumber. It is mainly eaten in summer.
- Kimchi mandu (김치만두), the stuffing contains kimchi. The addition of kimchi gives it a spicier taste compared to other mandu.
- (Source : wikipedia)
Ingredients :
3 packs of dumpling skin ( is available at the Korean supermarket,it has flour dumpling skin and glutinous rice dumpling skin. I like the Glutinous rice dumpling skin, is more delicious)
old fermented kimchi 700 g
ground pork / beef 500 g
1 Tsp of minced ginger
1 chopped onion
2 Tsp of spring onion
1 Tsp of oyster sauce
1 tsp of pepper
1 Tsp of sesame oil
a pinch of salt, please taste it
Method :
1. Chop the old fermented kimchi, squeeze out the water from the kimchi by using a cotton cloth.
2. Mix all the ingredients in a mixing bowl.
3. Put about one full spoon of filling mixture on the center of the dumpling skin.
4. Use your fingertips to apply water or egg white to one edge of the skin, this will be more easy to seal the skin.
5. Fold the dumpling skin in half over filling and seal it. Use your fingertips to apply water or egg white at the end of the respective corner and use your fingers to stick both of the corners together.
6. Place the dumplings in the steamer and steam for about 10 minutes.
7. Serve it hot. You may dip the soy bean sauce when you eat.
Saturday, February 2, 2013
Sesame Cookies/芝麻角子/깨과자
Sesame Cookies/芝麻角子/깨과자
Bakery
2013/02/02 21:02
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Today, I bake this cookies by using the sesame seeds as the filling....
今天，烘焙了用芝麻当馅料的角子。。
Sesame seed is a common ingredient in various cuisines. It is used whole in cooking for its rich nutty flavour. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks.
In Asia, sesame seeds are sprinkled onto some sushi style foods. In Japan whole seeds are found in many salads and baked snacks and tan and black sesame seed varieties are roasted and used to make the flavouring gomashio. East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls (Chinese: 麻糰; pinyin: mátuǎn or 煎堆; Cantonese: jin deui), and the Vietnamese bánh rán. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying.
Sesame seed is considered to be the oldest oilseed crop known to humanity.
For thousands of years, sesame seeds have been a source of food and oil. Sesame has one of the highest oil content of any seed, some varietals exceeding 50 percent oil content compared to soybean's 20 percent. Sesame oil is one of the most stable vegetable oils, with long shelf life, because of the high level of natural antioxidants (sesamin, sesamolin, and sesamol). Oil from the seed is used in cooking, as salad oils and margarine, and contains about 47 percent oleic and 39 percent linoleic acid. Sesame seed oil, like sunflower seed oil, is rich in Omega 6 fatty acids, but lacks Omega 3 fatty acids. Sesame seed is also rich in protein, at 25 percent by weight. The flour that remains after oil extraction is between 35 to 50 percent protein, has good effective carbohydrates, and contains water-soluble antioxidants (sesaminol glucosides) that provide added shelf-life to many products. This flour, also called sesame meal, is an excellent high-protein feed for poultry and livestock. The addition of sesame to high lysine meal of soybean produces a well balanced animal feed.
The relative ratio of protein and oil, as well as essential amino acids and essential fatty acids varies with sesame cultivar as well as growing conditions.
Sesame seeds contain phytosterols associated with reduced levels of blood cholesterol.[citation needed] Sesame seeds are a good source of calcium and are therefore suitable for sufferers of osteoporosis. Sesame seeds contain a high amount of the antioxidant phytic acid.[citation needed] The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption
芝麻的營養成份主要為脂肪、蛋白質、醣類，並含有豐富的膳食纖維、維生素B群、E與鎂、鉀、鋅及多種微量礦物質。
根據《本草綱目》，芝麻味甘、性平，是屬於強壯滋養藥物，而且能補中益氣、滋養五臟、強健筋骨、潤滑腸胃。芝麻還是治疗脱发,痔疮的食材，经常吃芝麻能使头发乌黑。《本草求真》说：“胡麻补血、暖脾、耐饥。凡须发不乌，以投。”
芝麻籽经炒制、磨碎即成芝麻酱；芝麻榨油即为香油。
(source: wikipedia)
Ingredients for the dough :
plain flour 450 g
butter 120 g
baking soda 1 tsp
water 180 ml
Egg wash:
1 egg yolk
1 tsp of fresh milk
( mix together and sift it before you use it )
Filling :
roasted sesame seeds 600 g
sugar 500 g
Method :
1. Mix the roasted sesame seeds and sugar, set aside.
2. Sift the flour and baking soda for twice.
3. Mix the flour and butter.
4. Add in water gradually and knead to form a dough.
5. Continue to knead to form a smooth and elastic dough.
6. Cover dough with a damp cloth. Let it proves for l hour.
7. Flatten and roll the dough, as thin as possible.
8. Use the small round cutter to cut out the dough.
9. Put the roasted sesame seeds on the surface of the dough and pleat up the sides and seal.
10. Brush with egg wash.
11. Preheat the oven for 5 minutes at 180 degree C.
12. Bake till golden colour, at 180 degree C.
13. Remove from the oven and put onto a wire rack.
14. Cool completely before you store it in the glass/ plastic container.
Thursday, January 31, 2013
Squid & Vinegar Red Pepper Paste/墨鱼·与 酸醋辣酱/식초고추장 오징어
Squid & Vinegar Red Pepper Paste/墨鱼·与 酸醋辣酱/식초고추장 오징어
Seafood
2013/01/31 22:17
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This is a very simple way for Korean to eat squid........
这是韩国人以简单的烹调法去享受墨鱼的吃法。。。。
Ingredients:
1 squid
Korean vinegar-red pepper paste sauce:
Korean red pepper paste 2 Tsp
vinegar 2 Tsp
corn syrup 1 Tsp
minced garlic 1/2 tsp
roasted sesame seeds 1 tsp
Method :
1.Remove the ink bag and cartilage of the squid, peel the skin, wash it and slice it in ring form.
2. Boil the water,put in the sliced squid. Please don't boil it for too long time, remove from the boiling water.
3. Mix all the ingredients for vinegar-red pepper paste sauce well.
4. Get a piece of the squid by dipping the sauce when you eat...
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