Tuesday, December 6, 2016

Tangerines Chips/蜜柑片/감귤칩


Dear friends, tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. Instead of this, have you ever tried to eat the tangerines chips ?
This year, I do received a box of organic tangerines from Jeju Island, as a gift from a friend. Made the tangerines chips. The taste is good and crispy~~
If you are interested to know the process, please refer to my last post as in http://kkimchi88.blogspot.kr/2014/12/tangerines-chips.html

 朋友们,一般上, 我们都会剥了柑皮, 吃其果肉;我们也用它来做沙拉,甜品等。除此之外, 您可曾尝过蜜柑片 ?
今年,又收到朋友送来的一箱济州岛有机蜜柑,做了蜜柑片。 味道很好,而且很脆~~

Friday, December 2, 2016

Chocolates/巧克力/초콜릿

 Dear friends,   do you like chocolates ? Share with you the chocolates that I took at the food fair in COEX recently ~~
亲爱的朋友们, 您可喜欢巧克力? 与您分享最近在 COEX 食品展会上所展出的巧克力 ~~


























Wednesday, November 16, 2016

"Maejakgwa"/梅雀菓/매작과

Dear friends, share with you these Korean cookies with you.
In Korean, this is called "Maejakgwa"/ 梅雀菓/매작과.

We can use the green tea powder, pumpkin powder etc as colouring. Maejakgwa (Korean매작과) or tareagwa is a variety of hahngwa, or Korean traditional confection, consisting of wheat flourvegetable oilcinnamonginger juice, " jocheong," and pine nuts. It is also categorized as a form of yumilgwa.

Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flourhoney, "yeot," sugar, fruit .

韩菓韓語:한과韓菓,或조과造菓)是韩国传统糖果糕點的泛称,一般由谷物面粉蜂蜜水果等原料制作,主要包括茶食(다식)、江米條油菓药菓熟实果果片正果馒头菓梅雀菓等,在韓國通常搭配傳統茶飲一同食用,也是在傳統節日祭拜不可或缺的供品和韓國人過年送禮的禮品之一。韓國京畿道抱川市建有韩菓文化博物馆介绍韩菓的历史由来、制作过程等。

Types of hangwa

Yumilgwa (유과): made by frying and kneading.

    • Yakgwa, literally "medicinal confectionery" is a flower shape biscuit made of honeysesame oil and wheat flour.
  • Suksilgwa (숙실과), made by boiling fruits, ginger, or nuts in water and then reformed into the original fruit's shape, or other shapes.
  • Gwapyeon (과편), jelly-like confection made by boiling sour fruits, starch, and sugar.
  • Dasik (다식), literally "tea snack." It is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujube.
  • Yeot (엿): a Korean traditional candy in liquid or solid form made from steamed normal riceglutinous riceglutinous kaoliangcornsweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
  • Yeot gangjeong (엿강정) : Pine nuts, peanuts, popped rice, walnuts, roasted beans or sesame seeds rolled in yeot mixture
  • Jeonggwa (정과) : Sugarized fruit, ginger, lotus root, carrot or ginseng
  • Mandugwa (만두과) : stuffed with a sweetened filling and coated with jocheong, or liquid candy.

(source: wikipedia)

Sift the flour, mix the flour with the water( add in the green tea powder . pumpkin respectively),ginger juice, salt. Add in water gradually and knead the dough. The more you knead, the better it is.

Flatten and roll the dough, roll the dough to 0.2 cm thickness, cut the dough by 5 cm x 1.5 cm each~~

Fold the dough and cut the lines as shown in the pictures respectively~~

Open the dough , you can see the lines as shown as above~~

Flip the dough through the center of the dough and make the shape as shown above~~

                             

             Fry  the dough till well done and garnish it with syrup/pine nuts powder  ~~

Summary:
1. Sift the flour, mix the flour with the water( add in the green tea powder . pumpkin respectively),ginger juice, salt. Add in water gradually and knead the dough. The more you knead, the better it is.

2. Cover the dough with a damp cloth. Let it proves for 30 minutes.

3. Sprinkle the work surface lightly with flour.

4. Flatten and roll the dough, roll the dough to 0.2 cm thickness, cut the dough by 5 cm x 1.5 cm each~~

5. Fold the dough and cut the lines as shown in the pictures respectively~~

6. Open the dough , you can see the lines as shown as above~~

7. Flip the dough through the center of the dough and make the shape as shown above~ 

8. Fry  the dough till well done and garnish it with syrup/pine nuts powder. 
(p/s:  one cup of flour  add in at least 1/3 cup of water( add in green tea powder or pumpkin powder),  please adjust the water accordingly, a pinch of salt, one table spoon  of ginger juice, )

 



Sunday, November 13, 2016

My Weekend Farm/周末农场 /주말농장 ...13th November 2016

Autumn is the season for making kimchi ! Harvested the Chinese cabbages and radishes from my weekend farm to make kimchi ~
秋天,是做泡菜的季节 ! 将周末农场的白萝卜,圆菜头和大白菜收割,做了泡菜!!

Not only the Chinese cabbages kimchi, I did make the radish leaves kimchi~~
除了做大白菜泡菜,也做了萝卜叶包菜~~

                             Part of the radishes from the farm~~
                             其中的一些白萝卜~~

                              Chinese cabbages from the weekend farm~~
                              从周末菜园所采回来的大白菜~~

                              Turnip and the radish/圆菜头~~

                              Chinese cabbage/大白菜~~

                              Turnip/圆菜头~~

                             Radish/白萝卜~~

                              Spinach/菠菜~~

                       Turnip, after peeling the skin/圆菜头,除去了表皮之后~~

                           The weather is getting cold, bring the lettuces home ~~
                           天气已渐渐转寒,将生菜带回家种~~

Wednesday, November 2, 2016

Apple Farm in Jin An (진안) / 镇安之苹果园

We went to Jin An on the the 28th Oct 2016. Jin An is located in Jeollabuk -do, average temperature is 10.6 C ~12.9C. This is one of the apple farms in Jin An~~