Monday, September 11, 2017

Street Vendors's Food In Myeong Dong / 明洞之街边小食

Dear friends, have you ever been to Myeong Dong in  Seoul ? I strongly recommend you to visit there in the evening or at night, then, you will be able to taste these delicious food~~
亲爱的朋友们, 您可曾莅临位于首尔的明洞 ? 我极力推荐您在傍晚时分或晚上到那去, 那您将会有机会品尝多种街边美食~~












































Monday, September 4, 2017

Autumn is in the air in Kangwon Province/ 初秋之江原道 ~~2nd Sept 2017


In Korea, now is the season the end of summer and the start of autumn ! Have you ever been to Kangwon Province in Korea ? Share with you the pictures taken while cycling to Kangwon Province~~
在韩国,目前正是夏末初秋的季节 ! 您可曾到访江原道? 与您分享骑着自行车到江原道所拍摄的照片~~





















Thursday, August 31, 2017

My Latte Art~~2017


I am not the professional barista, my latte art is not the best yet, I will keep on learning~~
虽然我的拉花手艺还不够精炼, 我会虚心的学习~~

Latte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface of the resulting latte. It can also be created or embellished by simply "drawing" in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk.
There are two main types of latte art: free pouring (pattern created during the pour) and etching (using a tool to create a pattern after the pour). Free pouring is far more common in American cafés, and requires little additional time in preparing a drink.
The two most common forms of poured latte art are a heart shape and the "rosetta" or "rosette"
Etched patterns range from simple geometric shapes to complicated drawings, such as crosshatching, images of animals and flowers, and are generally performed with a coffee stirrer of some sort. Etched latte art typically has a shorter lifespan than free poured latte art as the foam dissolves into the latte more quickly.
(source: wikipedia)


Sunday, August 20, 2017

Birthday Cake~~Weekend Farm / 周末农场蛋糕 2017

Thanks my daughter for making this special sugar craft cake with the special theme "wekend farm" as a present for me,  ! Carrots, eggplants, tomatoes, peas,pumpkin and cabbages are the vegetables that are available in my weekend farm ^-^  .
谢谢孩子为我特别制作了这个以周末农场为主题的蛋糕 !红萝卜,茄子,番茄,豌豆,南瓜和包菜都是周末农场内所种的蔬菜^-^.




















Thursday, August 17, 2017

"Hwangtae Muchim"(Seasoned Alaska Pollock)/ 凉拌明太鱼/황태 무침

Alaska Pollock is one of the Korean favourite fishes. In Korea,  we call the fresh Alaska Pollock as "Sheng-tae/생태";  dried Alaska Pollock is named as " Bo-geo/북어"; the fisherman dry the Alaska Pollock and  freeze   it in winter in the open air , repeat this process for a few times, then, we call it as "Kkodari / 코다리 "...

明太鱼是韩国人喜爱的鱼类之一,同是明太鱼,但以不同的手法去处理,则给予不同的名称。 新鲜的明太鱼,韩国人称牠为 “ 生太鱼/Sheng-tae/생태"; 被晒干的明太鱼则叫牠为 “ Bu-geo/ 북어"; 在冬天,渔夫将明太鱼晒干后,让牠在户外冰冻;多次重复这步骤,就成了 “ Kkodari / 코다리".

In Korea, myeongtae is called by thirty-odd names including:[28]
  • saengtae(생태) – fresh Alaska pollock
  • dongtae(동태) – frozen Alaska pollock
  • bugeo(북어) – dried Alaska pollock
  • hwangtae(황태) – "yellow Alaska pollock", made by drying Alaska pollocks during winter while undergoing freezing and unfreezing repeatedly
  • nogari(노가리) – young Alaska pollock
  • kodari(코다리) – "nosed Alaska pollock", made by degutting young Alaska polloks and half-drying four to five of them on a rope, with their "nose" tied

(source: wikipedia)
These are the "Hwangtae" available in the market.
这是从市面上买回来的"Hwangtae"


I tore them into thin pieces.
我将它们撕成细片。


Heat the fry pan without oil.
烧热锅子,不加油。


Fry the "hwangtae" for about 3-4 minutes.
将它炒约3-4分钟。


Mix the sauce and the "hwangtae" together.
将"Hwangtae" 和辣酱拌均匀。


Sprinkle some more sesame seeds on top of it before you serve it.
享用前,可再撒些芝麻。

Ingredients:
"hwangtae" 300g
Korean red pepper paste 3Tsp
red pepper powder 1 Tsp
sugar 1/2 Tsp
minced garlic 1/2 Tsp
Chinese plum syrup or corn syrup  1 1/2Tsp
Korean soy sauce l tsp
minced ginger 1/2 Tsp
sesame oil 1 Tsp
roasted sesame seeds 1 Tsp
Korean white wine 1 Tsp

Method :
1. Tear the "Hwangtae" into thin pieces.
2. Heat the fry pan without oil.
3. Fry the "hwangtae" for about 3-4 minutes.
4. Put all the ingredients in a bowl, to mix it well for making the sauce.
5. Mix the sauce and the "hwangtae" together.
6. Sprinkle some more sesame seeds on top of it before you serve it.

材料:
"hwangtae" 300g
韩式辣酱 3 Tsp
辣椒粉 1 Tsp
白糖 1/2 Tsp
蒜蓉 1/2 Tsp
梅汁/麦芽糖  1 1/2 Tsp
韩式酱清 1 tsp
姜蓉 1/2 Tsp
麻油 1 Tsp
芝麻 1 Tsp
韩式烧酒 1 Tsp

做法:
1. 将"hwangtae" 撕成细片。
2. 烧热锅子,不加油。
3. 将它炒约3-4分钟。
4. 在一碗内, 放入所有的酱料,拌均匀。
5. 将鱼丝和酱料拌均匀,享用前,可再撒些芝麻。

Wednesday, August 9, 2017

Flowers of Chicory/菊苣花/치커리꽃

Chicory is one of the vegetables that I like to use it as the ingredient for salad. Have you ever seen the flower of chicory, share with you that I took it from my weekend farm.
菊苣是我喜欢采的蔬菜,用它来作为沙拉的材料之一 。 您可曾观赏过其花朵? 与您分享我从周末农场所拍摄的花朵。


                                 This  chicory is also called curly endive.