Friday, September 26, 2014

首尔之荞麦田/Buckwheat Field In Seoul /한강 서래섬 메밀꽃



荞麦(学名:Fagopyrum esculentum)是蓼科荞麦属的植物,也有人将其分入蓼属,它是一种双子叶植物。普通荞麦和同属的苦荞麦(F. tataricum Gaertn)、金荞麦(F. cymosum L.)都可以作为粮食,但荞麦和其他粮食作物不同的是,它不属于禾本科。荞麦是从野生荞麦(Fagopyrum leptopodum)演化出来的,但野生荞麦是一种藤本植物,而荞麦的茎却是直立的。
荞麦种子呈三角形,被一个硬壳所包裹,去壳后可磨面食用
Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb
(source : wikipedia)





蕎麥麵粉比小麥麵粉的颜色較深,法国人用于做黑麵包;日本人做蕎麥麵,朝鲜人做一种凉糕,波兰人直接用未磨的去皮种子做粥,此外欧洲人还用来做粥或做淀粉使汤增稠。荞麦面中含有芦丁,可以缓解心血管疾病,由于其含糖蛋白量很少,可以被对糖蛋白不能吸收的人食用。
Buckwheat noodles play a major role in the cuisines of Japan (soba), Korea (naengmyeon, makguksu and memil guksu) and the Valtellina region of Northern Italy (pizzoccheri). Soba noodles are the subject of deep cultural importance in Japan. In Korea, guksu (noodles) were widel...y made from buckwheat before it was replaced by wheat. The difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand.

Buckwheat groats are commonly used in western Asia and eastern Europe. The porridge was common, and is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or bulgur. The dish was brought to America by Russian and Polish immigrants who called it kasha, and they mixed it with pasta or used it as a filling for knishes and blintzes, and hence buckwheat prepared in this fashion is most commonly called "kasha" in America, but the groats themselves are called "grechka" by Russian immigrants.[citation needed] Groats were the most widely used form of buckwheat worldwide during the 20th century, eaten primarily in Russia, Ukraine and Poland. The groats can also be sprouted and then eaten raw or cooked.

Buckwheat pancakes, sometimes raised with yeast, are eaten in several countries. They are known as buckwheat blinis in Russia, galettes in France (savoury crêpes made with buckwheat flour, water and eggs are associated with Lower Brittany, whilst savoury galettes made without eggs are from Higher Brittany), ployes in Acadia and boûketes (which are named after the buckwheat plant) in the Wallonia region of Belgium. Similar pancakes were a common food in American pioneer days.They are light and foamy. The buckwheat flour gives them an earthy, mildly mushroom-like taste. In Ukraine, yeast rolls called hrechanyky are made from buckwheat. Buckwheat flour is also used to make Nepali dishes like "dhedo" and "kachhyamba".

Farina made from groats are used for breakfast food, porridge, and thickening materials in soups, gravies, and dressings. In Korea, buckwheat starch is used to make a jelly called memilmuk. It is also used with wheat, maize (polenta taragna in Northern Italy) or rice in bread and pasta products.

Buckwheat contains no gluten and can consequently be eaten by people with coeliac disease or gluten allergies. Many bread-like preparations have been developed. However, buckwheat can be a potent and potentially fatal allergen by itself. In sensitive people, it provokes IgE-mediated anaphylaxis. The cases of anaphylaxis induced by buckwheat ingestion have been reported in Korea, Japan and Europe, where it is more often described as a "hidden allergen". A recent article by Heffler et al. showed allergic reactions, even severe ones, induced by accidental ingestion of buckwheat as "hidden allergy", are not so rare as previously described.
(source : wikipedia)



Dear friends, this is  Kam from Kimchi House at the   Buckwheat Field in Seoul, near the Han River.                          
                               风和日丽,沉醉于首尔汉江岸边的荞麦田野。。




荞麦种皮可以用于填充枕头和坐垫,荞麦皮比较坚固,不传热和反射热。尤其对那些对羽毛过敏的人,荞麦皮枕头比羽绒枕头要好,所以荞麦皮也作为一种商品买卖。现在正在研究荞麦皮枕头对人类健康的益处。

Buckwheat hulls are used as filling for a variety of upholstered goods, including pillows and zafu. The hulls are durable and do not conduct or reflect heat as much as synthetic fills. They are sometimes marketed as an alternative natural fill to feathers for those with allergies. However, medical studies to measure the health effects of buckwheat hull pillows manufactured with unprocessed and uncleaned hulls, concluded such buckwheat pillows do contain higher levels of a potential allergen that may trigger asthma in susceptible individuals than do new synthetic-filled pillows.
(source: wikipedia)




近些年来用荞麦取代其他粮食来酿造啤酒,可以降低啤酒中的含糖蛋白量,生产“无糖蛋白啤酒”,适合对糖蛋白敏感的,患乳糜泻的人饮用。

冰淇淋 :近年來有一些手工冰淇淋店,模仿一般冰淇淋的口感,使用蕎麥製作出不含乳製品的蕎麥冰淇淋,零膽固醇,熱量較低,全素可食,算是一種另類的冰品
In recent years, buckwheat has been used as a substitute for other grains in gluten-free beer. Although it is not a cereal, buckwheat can be used in the same way as barley to produce a malt that can form the basis of a mash that will brew a beer without gliadin or hordein (together gluten) and therefore can be suitable for coeliacs or others sensitive to certain glycoproteins.
(source : wikipedia)

Sunday, September 21, 2014

Han Jeong Sik : Han Sang /韩定食 “ Han Sang”/이천쌀밥 한상

Han Jeong Sik : Han Sang /韩定食 “ Han Sang”/이천쌀밥 한상 Food Tour
2014/09/21 
     
                 

Dear friends, do you believe that if I tell you that all the dishes on this table are served at the same time and placed it on the table at the same time by a waitress only ? This is not a joke ! Some of the "Han Jeong Sik" restaurants ,they do  place all the dishes on a portable table at the kitchen in advance, this table, which is almost the same size as the table at the dining room. This "portable table" will be put on a trolley, the waitress will push the trolley to the dining room. When she approaches near the table at the dining room, she just need to push the "portable table" to the table at the dining room, the two tables will be attached together . ....Come and experience it when you are in Korea.... ^-^             
"Han Jeong Sik /韩定食/한정식" is a full course Korean meal with a varied array of "banchan"(side dishes).
This restaurant is located in Seoul, 이천쌀밥 한상..

亲爱的朋友们,如果我告诉您,这餐桌上的菜肴是在同一个时间,由一位服务员将它同时摆放在餐桌上,您会相信吗 ? 这可不是开玩笑 !在一些韩定食的餐馆, 服务员在厨房,将所有的菜肴摆放在一个可移动的餐桌上,这移动式的餐桌几乎与在餐厅的餐桌的面积一样大,这移动式的餐桌是放在一个手推车上,由服务员推倒餐厅。当推至靠近餐桌时,服务员只需用手一推,两张桌子就重叠在一块。。若您到韩国来,不妨去体验一下。。。^-^
"Han Jeong Sik /韩定食/한정식" 是包含了各种不同菜色( Banchan)的韩食套餐。。
这餐馆就在首尔,이천쌀밥 한상..



Among the side dishes ,this restaurant is famous for  the "Kul Bi "/dried yellow corvina。
在众多菜色中,这餐馆是以咸黄花鱼为招牌菜。

                                                             Salad
                                                             沙拉
                            Green peppers are marinated with soy bean sauce.
                                                          豆酱青椒。


                         "Ganjang gejang",crabs marinated with soy bean sauce.
                         "Ganjang gejang",用豆酱腌制鲜螃蟹。



                                                   Jelly fish salad。
                                                   海蜇沙拉。

                  Marinate the egg plants with soy bean sauce, red pepper powder....
                                                    凉拌茄子。



                                               Vegetable pancake。
                                                蔬菜煎饼。


Mixed dish of boiled cellophane noodles ( "tang myeon"), vegetables, meat,etc.
                                                       凉拌汤面。




                                                              "Bulgogi"


                            Mushroom with perilla seeds sauce for dressing.
                                                 凉拌蘑菇,紫苏菜籽酱。


                                                  Radish leaves kimchi.
                                                  萝卜叶泡菜。


                                          "Suyuk"수육, boiled pork belly.
                                          “Suyuk”수육, 焖三层肉。



                                                Perilla seeds stew.
                                                紫苏籽羹。


                                                   Seaweeds salad.
                                                   凉拌海带。


                               Sweet and sour "doraji"/Chinese bell flower.
                                                    凉拌酸甜桔梗。


                                                      Clay pot rice。
                                                      石锅饭。



                                            Chinese cabbage kimchi.
                                            高丽菜泡菜。



                                                 This is the trolley.
                                                 这是手推车。

                               Place the "portable table" on the dining table.
                               将移动式的餐桌推向餐桌上。

Saturday, September 6, 2014

“Songpyeon ”/송편/松糕

“Songpyeon ”/송편/松糕 Korean Rice Cake



8/9/2014 ( Lunar Calendar is  August 15th ) is the Thanks Giving Day in Korea, we call it " Chusok/추적".   This year, my daughter is helping me  for making "Songpyeon/송편/松糕“。I think  now is the time for me  "to  retire" ^-^, she can make far better than me ,share with you the Songpyeon made by my daughter......

今年农历八月十五的中秋节是在 8/9/2014,韩国人称中秋节为 “秋夕/Chusok“。今年,女儿帮了我做“Songpyeon/송편/松糕“。 也许已是我该 ”退休“的时刻了^-^, 她的手艺远超于我,与您分享她所做的松糕。。。。

" Chusok/추석/秋夕" or Korean Thanksgiving Day, one of the biggest national holidays of the year。 For centuries, it has been common to see an entire Korean family sitting around kneading " songpyeon"( a form of tteok or rice cake) while chatting happily,just one or two days before celebrating this holiday.

"Songpyeon/송편/松糕“ is a stuffed "tteok". Depending on the region, some places use potato or sweet potato starch to make songpyeon instead of rice grains. the ingredients used  to stuff the songpyeon also vary from family to family. Some put red beans,chestnut,jujube or sesame seeds.

There are stories that have passed from generation to generation about the making of songpyeon  :

For the mum or grandma, will tell the grand daughter,  " you  will get a beautiful child if you makes the songpyeon in beautiful shape".

For the unmarried, they can find a beautiful wife or a handsome husband when the songpyeon they make has a beautiful shape......

华族赏月饼过中秋,韩族则吃松饼/songpyeon庆“秋夕”(韩国人称中秋节为 “秋夕”/Chusok/추석),这是一年内最大的节日之一。历经了多少个世纪,依旧可以见到韩国人,在“秋夕”的前一日或二日,家庭的成员们都会围绕的坐在一起,一边做松饼,必变谈笑风生。

"Songpyeon/송편/松糕“是米糕的一种。依地区而异,有些地区的居民用马玲薯粉或蕃薯粉做面团,一般上的家庭都用米粉。 内陷也有差异,有些是用红豆,栗子,红枣或芝麻。

一代传一代,流传了有关“松饼”的故事:老一辈的妇人家,都会对晚辈女儿家说 ”手儿巧,搓个美松饼,将来好生个漂亮的娃娃 “。

对于未婚者,若搓个美松饼,将来会娶个漂亮的媳妇;或嫁个英俊潇洒的郎君。。。



                                              "Shell Shape " Songpyeon..
                                              贝壳形松糕。。。



                   These are the Songpyeon in Jeju Island,this is the first time we make it..                                    
                                                这是济州岛形的松糕。。。


                                                   Yet to steam...
                                                    待蒸。。。

                                                   Yet to steam...
                                                   待蒸。。。

                                                     Yet to steam...
                                                      待蒸        


Friday, September 5, 2014

Skirt Steak /里脊肉/갈매기살

Skirt Steak /里脊肉/갈매기살 Food Tour



Dear friends, have you ever  tried to grill the kimchi ? Do you know what is called " Skirt Steak " ? Let me share with you....
亲爱的朋友们,您可曾烧烤泡菜? 您可知道“里脊”是那一部位的肉吗 ?让我来与您分享。。。

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.
Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.
The inside skirt steak is often confused with the butt flap which is the tail of the porter house and t-bone steaks of the short loin found on the flank. It has similar cooking properties.

脊椎骨内侧的条状嫩肉,做肉食时称里脊


里脊和小里脊,大里脊就是大排骨相连的瘦肉,外侧有筋覆盖,通常吃的大排去骨后就是里脊肉,适合炒菜用。小里脊是脊椎骨内侧一条肌肉,比较少,很嫩,适合做汤。
是脊骨下面一条与大排骨相连的瘦肉。肉中无筋,是猪肉中最嫩的肉,可切丁,切片,切丝,作炸,炒,爆之用最佳。。。
里脊的功效:1、补肾养血、滋阴润燥2、主治热病伤津、消渴羸瘦、肾虚体弱、产后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴,润肌肤,利二便和止消渴。如何挑选里脊:选购里脊肉时,要求其色泽红润,肉质透明,质地紧密,富有弹性,手按后能够很快复原,并有一种特殊的猪肉鲜味。


갈매기살(Skirt steak)은 돼지고기 부위 중 갈비뼈를 골반할 때 분리되는 얇고 긴 형태의 횡격막을 이루는 부위를 말한다. 기름이 없고 부드러우면서 쫄깃한 맛을 내기 때문에 고급육에 속한다.
횡격막은 우리말로 가로막이라고 하는데 이 단어에 살이라는 단어를 합치면 가로막살이 되고 변천하여 갈매기살이라 명명되었다. 갈매기살에는 지방이 적고 불포화 지방산이 높아 먹어도 살이 잘 찌지 않으며 동맥경화를 예방하고, 피로회복에 좋은 비타민 B1, BF 함유, 단백질 중에서도 필수 아미노산이 풍부하며 철분, 빈혈예방 특히 간장보호 효능이 탁월히 좋다.
얇게 썰어 깨끗한 물에 씻은 후 물기를 제거한 뒤 구이전골에 이용한다. 또한 같이 먹기 좋은 음식은 많은 양질의 식이섬유가 포함된 버섯이다. 돼지고기의 콜레스테롤의 흡수를 낮춰주기 때문이다.
( sources : wikipedia,百度百科)



This is the "Skirt Steak ",also known as: Romanian tenderloin; Romanian steak; Philadelphia steak; Arrachera (Mx).
这是里脊肉。。。。

                                               Grilled the "Skirt Steak "...
                                               烧烤里脊肉。。。


                                    This was how we drink the Korean rice wine : Makgoli "...
                                   我们就是这样喝韩式传统米酒“Makgoli”。。。


                                          The bean sprout soup was delicious...
                                          这大豆芽汤很好喝。。。

                                   After having the grilled skirt steak, we had bibim myeon...
                                   享用了烧烤肉之后,再来一碗辣拌面。。。




If you are not the local foodies, I think you will not step in this restaurant,it is not well decorated and an old shop lot. But, if you are there, you will be surprised to see the number of customers..It is located in Kyeonggi Do-Gwang Ju...the skirt steak is really very delicous...
如果您不是道地的美食爱好者,我想您不会步入这外观简陋的餐馆。但,若您到那的话,您会感到惊讶,顾客挤满堂。。这餐馆位于 Kyeongi Do-Gwang Ju, 这的烧烤里脊2肉真的是一级棒。。

Thursday, August 28, 2014

Chili Pepper / 辣椒 / 고추


Recently, Chili Pepper Festival was held at the Seoul Plaza in front of the Seoul City Hall building. Share with you some of the pictures...

最近,辣椒庆典在首尔的市政厅广场举行。 与您分享其中的一些照片。。。

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli /ˈt͡ʃiːlːi/) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India, and other Asian countries, the word "pepper" is usually omitted.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.
India is the world's largest producer, consumer and exporter of chili peppers. Guntur in Andhra Pradesh produces 30% of all the chilies produced in India, and the state of Andhra Pradesh as a whole contributes 75% of India's chili exports.

The spread of chili peppers to Asia was most likely a natural consequence of its introduction to Portuguese traders (Lisbon was a common port of call for Spanish ships sailing to and from the Americas) who, aware of its trade value, would have likely promoted its commerce in the Asian spice trade routes then dominated by Portuguese and Arab traders.

 Today chillies are an integral part of Indian cuisine.
There is a verifiable correlation between the chili pepper geographical dissemination and consumption in Asia and the presence of Portuguese traders, India and southeast Asia being obvious examples.

Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

辣椒学名Capsicum annuum),又叫牛角椒长辣椒番椒番姜海椒辣子辣角秦椒等,是一种茄科辣椒属植物。

辣椒原产于南美洲热带地区。从墨西哥秘鲁,古印第安人在不同地域纷纷驯化了这种作物,早於公元前7500已用作烹調食品。厄瓜多爾出土的一系列考古證據指出美洲人在公元前6000年已懂得種植辣椒,其耕作縱影遍及美洲中、南、北部,從秘魯到墨西哥皆留有古人培植辣椒的資料。
雖然歐洲曾有學者提出古羅馬人已有本土辣椒出品,如古羅馬詩人Martialis形容的一種帶核的「生椒」(Pipervee crudum),但學術界仍公認辣椒並不適合在歐洲的自然環境生長。直至15世纪末,哥伦布到达美洲之后,在加勒比海發現辣椒後,把辣椒带回欧洲,并由此传播到世界其他地方,這種香料始為世界所識。 因為哥倫布等人一開始認為辣椒是胡椒的一種,辣椒因此得名。
1493年,哥倫布第二次橫渡美洲時,船上的醫生Diego Álvarez Chanca首次從墨西哥把辣椒帶入西班牙,並在1494年論說它的藥用效果。此時西班牙已將墨西哥收歸為殖民地,辣椒也隨著西班牙的貿易船隊流入其亞洲的殖民地菲律賓,辣椒再流入中國、印度和日韓等地。

红辣椒含有丰富的维生素C胡萝卜素维生素A前体)。但在黄色辣椒和尤其是绿色辣椒(基本为未成熟果实)中这两种维生素含量则相对显著偏低。此外,辣椒还富含多种的维生素B(尤其是维生素B6),以及钾,镁和铁等人体所必需微量元素。辣椒中高含量的维生素C还有助于食物,比如豆类和谷物,中非血红素源的铁元素的吸收。
並非所有的辣椒屬植物都有味,比如沒有辣味的青椒甜椒。辣椒的辣度由史高維爾指標(Scoville scale)衡量,2007年,印度的“斷魂椒”(Naga Jolokia)达到1,041,427個史高維爾單位,被认为是世界上最辣的辣椒.


(source : wikipedia)