website coming soon.....
i have a new website coming up soon hope you like it just working on a layout.
Monday, 13 August 2007
Thursday, 9 August 2007
Strawberry Rice Cakes (GIVE ONLY TO A PERSON WHOME YOU LOVE)
Ingredients
-Dough for 3-4 strawberry rice cakes
Glutinous rice flour (찹쌀가루, Chapssalgaru) - 1 cup
Water - 2/3 cup
Salt - 1/2 tsp
White sugar - 8 tsp
-Red bean paste for 25-30 rice cakes
Red beans (팥, pat) - 250 g
Water - 6 cups
Salt - 1 tsp
Honey - 50 ml
White sugar - 2 tsp (You might want to add more sugar if you want a fairly sweet taste. Mine wasn’t as sweet as the ones from a shop)
Water - 1 cup
-Strawberries (rinsed, stem off, and dried) - same as the number of rice cakes you are going to make.
-Some starch powder (anti sticky purpose, I used it a lot. I only had potato starch, but a rice starch may be better).
Steps (for red bean paste)
Rinse the red beans. Put the red beans in a pot and add the water (6 cups).
Simmer it until they turn out to be easily crushable. (I boiled it for 40 minutes and the paste turned out to be a bit rough still. So if you want to make really fine red bean paste you need to boil it a lot longer with more water. )
Take out the beans, leave them to cool down for 5 minutes and put them into a mixer.
Blend them.
Add the water (1 cup), honey, white sugar, and salt. Blend it again.
Put the blended red bean paste into a pot or wok and dry it on medium to low heat until the moisture evaporates enough so it is a paste.
Steps (for dough, you will need a microwave)
Sieve the glutinous rice flour, salt and sugar two times.
Add the water and mix them well (it will now look like milk).
Put it into a microwavable container.
Cook it on high for 3 minutes in a microwave. (I don’t know how your microwave works, but that is how I did it. The purpose is to make it doughy)
Take out the container and stir it well.
Put it back to the microwave and repeat steps 4 and 5 two times more. (So, you use the microwave for a total of 9 minutes.)
Let it cool for 5 minutes.
Spread well some starch powder on a plate (cover the plate throughly) and pour out the dough from the container. Put the starch powder onto the dough so that it doesn’t stick on your hand.
Divide the dough into 3-4 pieces.
Final steps
Spread the dough on your hand and add the red bean paste and a strawberry on top.
Seal it.
Serve it on the plate. (You need to eat it within 2 hours after you make it. Otherwise the dough will go soggy.)
-Dough for 3-4 strawberry rice cakes
Glutinous rice flour (찹쌀가루, Chapssalgaru) - 1 cup
Water - 2/3 cup
Salt - 1/2 tsp
White sugar - 8 tsp
-Red bean paste for 25-30 rice cakes
Red beans (팥, pat) - 250 g
Water - 6 cups
Salt - 1 tsp
Honey - 50 ml
White sugar - 2 tsp (You might want to add more sugar if you want a fairly sweet taste. Mine wasn’t as sweet as the ones from a shop)
Water - 1 cup
-Strawberries (rinsed, stem off, and dried) - same as the number of rice cakes you are going to make.
-Some starch powder (anti sticky purpose, I used it a lot. I only had potato starch, but a rice starch may be better).
Steps (for red bean paste)
Rinse the red beans. Put the red beans in a pot and add the water (6 cups).
Simmer it until they turn out to be easily crushable. (I boiled it for 40 minutes and the paste turned out to be a bit rough still. So if you want to make really fine red bean paste you need to boil it a lot longer with more water. )
Take out the beans, leave them to cool down for 5 minutes and put them into a mixer.
Blend them.
Add the water (1 cup), honey, white sugar, and salt. Blend it again.
Put the blended red bean paste into a pot or wok and dry it on medium to low heat until the moisture evaporates enough so it is a paste.
Steps (for dough, you will need a microwave)
Sieve the glutinous rice flour, salt and sugar two times.
Add the water and mix them well (it will now look like milk).
Put it into a microwavable container.
Cook it on high for 3 minutes in a microwave. (I don’t know how your microwave works, but that is how I did it. The purpose is to make it doughy)
Take out the container and stir it well.
Put it back to the microwave and repeat steps 4 and 5 two times more. (So, you use the microwave for a total of 9 minutes.)
Let it cool for 5 minutes.
Spread well some starch powder on a plate (cover the plate throughly) and pour out the dough from the container. Put the starch powder onto the dough so that it doesn’t stick on your hand.
Divide the dough into 3-4 pieces.
Final steps
Spread the dough on your hand and add the red bean paste and a strawberry on top.
Seal it.
Serve it on the plate. (You need to eat it within 2 hours after you make it. Otherwise the dough will go soggy.)
Miyeok guk
Miyeok guk is also known as birthday soup in Korea.
Ingredients (enough for 3-4 servings, ready in 15 - 20 minutes)
35g dried brown seaweed (Miyeok)
70g sliced beef shank
2 cloves minced garlic
3 tbsp soy sauce (I used Kikoman brand)
1 tbsp Korean sesame oil
4 cups water
1/2 tbsp sesame oil and 3 sprinkles ground black pepper - to season the meat
Prep
Soak the dried brown seaweed in cold water for 5 minutes.
Drain the water and rinse the seaweed a couple of times in running water.
Drain the water. Cut the seaweed with scissors to little finger lengths.
Season the beef with 1/2 tbsp sesame oil and 3 sprinkles of ground black pepper.
Steps
Pre heat the sauce pan (or pot) for about 30 seconds.
Add 1 tbsp of sesame oil, the brown seaweed, and the sliced beef then stir it for 2 - 3 minutes.
Add the water then boil it on medium heat until the seaweed and the meat cook (about 5- 10 minutes).
Add the soy sauce and garlic, boil it for 2 more minutes then serve. (You can adjust the taste with some salt if it is needed, however I didn’t use it).
Ingredients (enough for 3-4 servings, ready in 15 - 20 minutes)
35g dried brown seaweed (Miyeok)
70g sliced beef shank
2 cloves minced garlic
3 tbsp soy sauce (I used Kikoman brand)
1 tbsp Korean sesame oil
4 cups water
1/2 tbsp sesame oil and 3 sprinkles ground black pepper - to season the meat
Prep
Soak the dried brown seaweed in cold water for 5 minutes.
Drain the water and rinse the seaweed a couple of times in running water.
Drain the water. Cut the seaweed with scissors to little finger lengths.
Season the beef with 1/2 tbsp sesame oil and 3 sprinkles of ground black pepper.
Steps
Pre heat the sauce pan (or pot) for about 30 seconds.
Add 1 tbsp of sesame oil, the brown seaweed, and the sliced beef then stir it for 2 - 3 minutes.
Add the water then boil it on medium heat until the seaweed and the meat cook (about 5- 10 minutes).
Add the soy sauce and garlic, boil it for 2 more minutes then serve. (You can adjust the taste with some salt if it is needed, however I didn’t use it).
Trofie Pasta Liguria
Begin this by heating some pasta bowls ready for serving. Then, in a large saucepan, heat up 4 pints (2.25 litres) water with a tablespoon of salt and bring it up to a good, fierce boil. Add the pasta, stir once and let it boil briskly for 10 minutes.
Meanwhile, if you are using beans, trim and cut them into lengths, about 3 x 1½ inches (7.5 x 4 cm). Wash and slice the potatoes next, leaving the skins on; they need to be fractionally thicker than a 50p coin.
After 10 minutes, throw the beans and potatoes in to join the pasta. (If using peas, give them slightly less cooking time.) Now, give the ingredients another stir and bring the water back to the boil, then set a timer for 8 minutes.
After that, drain the pasta, potatoes and beans (or peas) in a colander – but not completely, as the pasta needs a little water still clinging to it. Then tip everything back into the saucepan, add the pesto sauce and stir it pretty niftily to give everything a good coating. Finally, serve in the hot pasta bowls with the Parmesan in a bowl to sprinkle over.
Both trofie pasta and Anya potatoes are generally available from Sainsbury's.
Ingredients
6 oz (175 g) trofie pasta*
1 x 120 g tub bought fresh pesto sauce (or same quantity home-made)
3 oz (75 g) Anya salad potatoes*
3 oz (75 g) dwarf or fine green beans, or fresh shelled peas
2½oz (60 g) freshly grated parmesan cheese
salt
Meanwhile, if you are using beans, trim and cut them into lengths, about 3 x 1½ inches (7.5 x 4 cm). Wash and slice the potatoes next, leaving the skins on; they need to be fractionally thicker than a 50p coin.
After 10 minutes, throw the beans and potatoes in to join the pasta. (If using peas, give them slightly less cooking time.) Now, give the ingredients another stir and bring the water back to the boil, then set a timer for 8 minutes.
After that, drain the pasta, potatoes and beans (or peas) in a colander – but not completely, as the pasta needs a little water still clinging to it. Then tip everything back into the saucepan, add the pesto sauce and stir it pretty niftily to give everything a good coating. Finally, serve in the hot pasta bowls with the Parmesan in a bowl to sprinkle over.
Both trofie pasta and Anya potatoes are generally available from Sainsbury's.
Ingredients
6 oz (175 g) trofie pasta*
1 x 120 g tub bought fresh pesto sauce (or same quantity home-made)
3 oz (75 g) Anya salad potatoes*
3 oz (75 g) dwarf or fine green beans, or fresh shelled peas
2½oz (60 g) freshly grated parmesan cheese
salt
Recipes YAY!
from now on i will be including both korean and western food in my blogs here is a start.
Saturday, 4 August 2007
저의
그동안 일관성 없는 주제로 저의 블로그의 글들을 읽어 주셔서 감사 드리구요,
특히, 후반기에 왕성한 활동을 보여주신님을 비롯 관심 가져주신 분들께
다시 한번 감사드립니다그동안 글 쓰면서이런저런 생각도 하고..또, 생각 하면서
잠시 나 자신을 돌아볼수 있는 기회도 생겨서나름대로 좋았습니다.
특히, 후반기에 왕성한 활동을 보여주신님을 비롯 관심 가져주신 분들께
다시 한번 감사드립니다그동안 글 쓰면서이런저런 생각도 하고..또, 생각 하면서
잠시 나 자신을 돌아볼수 있는 기회도 생겨서나름대로 좋았습니다.
Subscribe to:
Posts (Atom)