Thursday, December 18, 2014

"Kimchi With Love"/爱心泡菜/사랑나눔김장.

"Kimchi With Love"/爱心泡菜
In Korea,autumn or the beginning of winter is the season for every Korean family to make kimchi, we call it " Kim Jang". Korean do gather together to make kimchi for those who are homeless,poor or old peoples, for winter consumption. These are " The Kimchi with love".在韩国,每逢秋末或早冬,那是韩国家家户户忙着做泡菜的季节,我们称为“Kim Jang”。韩国人也聚集在一块,集体为那些独居,贫困,乐龄人士做泡菜。这些都是“爱心泡菜”。

Staffs from Hanwha Chemical participated this " Kimchi With Love" event...

Yesterday,17/12/2014, staffs from Hanwha Chemical, they participated this event at social welfare center in Seoul.


                  Not only the female staffs, male staffts too...


                                They really did a good job.....


                        Kimchi was put in the boxes for delivery...


Thank and appreciate the staffs from Hanwha Chemical for this charity event!

Monday, December 15, 2014

Tangerines Chips/蜜柑片/감귤칩

Tangerines Chips/蜜柑片/감귤칩 Salad / Fruit



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 ?

Received a box of 15 kg organic tangerines from Jeju Island,  as a gift from a friend.
The tangerines chips were sold on the Slow Food Festival which I visited last week, I tried to do it at home.The taste is good and crispy, eat the skin and the fresh together,  I like this snack ^-^ 

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,您可曾享用过蜜柑片 ?
收到朋友送来一箱 15 kg 来自济州岛 的有机蜜柑礼物。。。
上星期去参观 Slow Food展的时候,会上有出售这蜜柑片。 回家后,我试做了。 味道很好,而且很脆,果肉和皮一起吃,喜欢上这零食 ^-^


Even though it is the organic tangerines, I still soak it in the water ( water & vinegar) for about 1 hour. Drain and rinse it before I slice it into thin pieces..
虽然是有机蜜柑,我还是将蜜柑泡在水中( 水&醋) 一个小时。洗后,抹干后,将它切成薄片。。

Put the sliced tangerines on the dehydrator, to dehydrate it for about 10 hours..
将切好的蜜柑片放在食物烘干机上,约需 10小时的过程。。


Friday, December 12, 2014

Slow Food & Organic Farming Festival /慢食运动&有机农展/슬로푸드위크&유기농페스티벌

Slow Food & Organic Farming Festival /慢食运动&有机农展/슬로푸드위크&유기농페스티벌                                                                         



Slow Food & Organic Farmers Festival is held at the AT Center in Yangjae,Seoul. Thanks Sarah Lee for inviting me, know more about Slow Food. 
慢食运动&有机农展在首尔的Yangjae,AT Center举行。谢谢Sarah Lee的邀请,让我对慢食运动有更深的了解。。。

 Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow Movement. The movement has since expanded globally to over 100,000 members in 150 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.

 Objectives
The Slow Food movement incorporates a series of objectives within its mission, including:
  • developing an "Ark of Taste" for each ecoregion, where local culinary traditions and foods are celebrated
  • creating "Praesidia" grassroots organizations to promote slow foods to the public
  • forming and sustaining seed banks to preserve heirloom varieties in cooperation with local food systems
  • preserving and promoting local and traditional food products, along with their lore and preparation
  • organizing small-scale processing (including facilities for slaughtering and short run products)
  • organizing celebrations of local cuisine within regions (for example, the Feast of Fields held in some cities in Canada)
  • promoting "taste education"
  • educating consumers about the risks of fast food
  • educating citizens about the drawbacks of commercial agribusiness and factory farms
  • educating citizens about the risks of monoculture and reliance on too few genomes or varieties
  • developing various political programs to preserve family farms
  • lobbying for the inclusion of organic farming concerns within agricultural policy
  • lobbying against government funding of genetic engineering
  • lobbying against the use of pesticides
  • teaching gardening skills to students and prisoners
  • encouraging ethical buying in local marketplaces
Founder and President Carlo Petrini, believes "everyone has the right to good, clean and fair food."  Good, meaning a high quality product with a flavorful taste, clean meaning the naturalness in the way the product was produced and transported and fair, meaning adequate pricing and treatment for both the consumers and producers.
慢食运动Slow Food)是由意大利卡尔洛·佩特里尼提出,目的是对抗日益盛行的快餐。运动提倡维持单个生态区的饮食文化,使用与之相关的蔬果、促进当地饲养业及农业。亦是慢生活运动最先实行的一部分。至今,该运动已发展至全球122个国家,有超过83,000名会员。

目标

  • 建立及开发种子银行以保护本地食品系统中的传统且特有的蔬果。
  • 发展及保护当地的传统美食,使之延续并发扬光大。
  • 继承及发扬当地传统食品,包括食谱及制作方法。
  • 提倡并组织小规模的生产流程(包括屠宰场及季节性食品)。
  • 组织各种倡导本地美食的活动。
  • 倡导对美食的品味。
  • 教导消费者有关快餐的危害。
  • 教导市民有关商业化农业及大型畜牧业的缺点。
  • 教导市民有关单一作物及依赖少数基因组的危险性。
  • 扶持小型家庭式农场并发展相关策略。
  • 游说政府将有机农业包括于农业政策中。
  • 反对政府拨款于遗传工程
  • 反对使用农药
  • 向学生及囚犯教授园艺
  • 鼓励良知消费。 
  • (source : wikipedia)





                                          Citron Tea / 柚子茶
 
    Wild Vegetables   from "Woorong "/产自“Woorong” 的山菜。。。



                                         Bean paste/豆酱。。。



Is the fermented tea, they call it "Dun Cha"/ 称为 “”Dun“茶,是一种经过发酵的茶叶。。





                                           Bean paste/豆酱。。
 
                      Bean paste & soybean sauce/豆酱和酱油。。。

Traditional beverage from Jeju Island, they call it " Sundari"/是济州岛的一种传统饮品,称为“Sundari”。。
 
                               Red Potatoes/红色马铃薯。。。

In Korean,"꿩"  means " Pheasant "; "엿/yeot"  means " taffy"/在韩文 ,"꿩" 是指“  雉鸡”; "엿/yeot"是指 “麦芽糖”。。。

                                                        乌鸡。。。


                                         Hansoni's Lily

                                 Big Winter Melon/大冬瓜。。



                                       Temple Food /禅食。。。。

                                       Organic eggs/有机蛋


                                            Bean paste/ 豆酱。。

                                   Dried tangerine/柑片。。。

Wednesday, December 10, 2014

Green Onion Kimchi/葱泡菜/파김치



Spring onion kimchi, is it very new to you....
葱泡菜,很新鲜的名词吧。。。
(This recipe is written in Chinese & English )

Ingredients:
 spring onion 1 kg
Korean anchovy sauce, we call it "멸치액젓"
glutinous rice paste 1 cup
red pepper powder 1 cup
ginger 4 tsp, minced
garlic 1/2 cup, minced
sesame seeds 2 Tsp
sugar , to taste

Method:
1. Wash the spring onion, rinse and drain.

2. After that, put in on a flat dish,  sprinkle 1/2 cup of anchovy sauce on top of it, marinate it for about one hour.  Must turn the spring onion for 1 or twice during this process.  Remove the anchovy sauce from the spring onion, set aside.

3. Add in the red pepper powder, the anchovy sauce that was removed from step (2), add in another 1/2 cup of anchovy sauce,garlic,ginger and sugar in the glutinous rice paste.

4. Season the spring onion  with sauce from step (3), add in sesame seeds.

5. Put it the container, place it under the room temperature for half day before you store it in the refrigerator.

( p/s: when I make this kimchi, I like to add in one pear's juice ( Korean pear,the skin is brown color) for marinating it, the taste will be better).

材料:

青葱 1 kg
韩式江鱼子露 1 杯 ( 멸치액젓 / Anchovy sauce )
糯米胡1 杯
辣椒粉 1 杯
姜蓉 4  tsp
蒜蓉 1/2 杯
芝麻 2 Tsp
白糖少许

做法:

1)  先将青葱洗净,濾乾水份。
2) 青葱濾乾后,放在平盘上,用1/2 杯 江鱼子露撒在青葱上,浸泡 1小时后,濾出江鱼子露待用,过程中须翻动 1,2次,使它均匀。
3) 在糯米胡中加入辣椒粉,加入浸泡过青葱的江鱼子露,另外的 1/2杯江鱼子露,姜蓉,蒜蓉,白糖,做成醃料。
4) 将醃料均匀地塗在青葱上,最后加入芝麻。
5) 放入保鲜盒,置放在室温半天后,让它入味后,放入冰箱保存。

(p/s:我在做这泡菜时,喜欢加上一粒韩国的新鲜梨汁在醃料内,那味道会更好)

Sunday, December 7, 2014

"Chongkak Mu Kimchi"/小萝卜泡菜/총각무김치


In Korea, we have small radish, we call it " artari알타리무 "/"chongkak mu총각무".... In Korean "총각" means "bachelor/single man/unmarried man". Today, let me show you how to make this "chongkak Mu Kimchi"

韩国萝卜的种类中,有一种是小小的,称它为" artari알타리무 "/"chongkak mu총각무"。 在韩文"총각"是指“单身汉/未婚者”。 今天就让我来向大家介绍 “ 小萝卜泡菜”的制作方法!




총각김치는 어리고 단단한 무를 거친 고춧가루로 양념을 빡빡하게 버무려 담근다. 총각무는 일명 알타리무라고도 하며 작고 무청이 길게 늘어져 있어 생김새가 총각의 머리와 같다고 해서 혹은 작은 무의 생김새가 총각의 남성을 상징하기 때문에 붙여진 이름이라고 한다

(네이버 지식백과) 

Ingredients:
" artari" 1 kg
spring onion 500g (cut into 4cm long )
radish , about l kg,julienned
Korean pear, sliced & cut into fine strips
coarse salt 1/2 cup
sugar 1 Tsp

Seasoning:
1. glutinous rice paste 1 2/3 cup
2. red pepper powder 1 1/2cup
3. Korean anchovy sauce 1 cup, we call it " 멸치액첫"
4. garlic 5 Tsp, minced
5. ginger 3 Tsp,minced
6. salt 2 Tsp ( salt & sugar, to taste, you may add in some more)
7. sugar 1 tsp

Method:
1. Trim the leaf of the radish, leave the leaf for about 5cm long, wash the radish, if the bottom part of the radish is rather big, you may cut it  into two,but don't break it
2. Sprinkle 1/2 cup coarse salt & 1 Tsp sugar on the radish,(sprinkle more on the radish instead of the leaf.),
set it aside for about 1 hour.
3. After one hour, rinse the salted radish.
4. Mix well all the ingredients for seasoning, add in radish,spring onion and pear.
5. Put them in the container,ferment it for one day ,under the room temperature.After fermenting,place it in the refrigerator. Normally, the time required for fermenting , depends on the season; in summer, time required is shorter,in contrast, longer time in winter. Before you eat it, taste it whether is the suitable time for eating it.

材料:
小萝卜 1kg
青葱 500g (切成段状,约 4cm)
大萝卜 1个 ( 约 1kg,切成丝状)
韩国梨 1 粒 ( 可有可无,切成丝状)
粗盐 1/2 杯
白糖 1 Tsp

醃料:

1. 糯米胡 1  2/3 杯
2. 辣椒粉  1 1/2 杯
3. 韩式江鱼子露 1 杯 (멸치액첫 / Anchovy sauce )
4. 蒜蓉  5 Tsp
5. 姜蓉  3 Tsp
6. 盐 2 Tsp  ( 盐和糖,在拌均萝卜后,可以依个人的口味,多加)
7. 白糖  1 tsp

做法:
1. 先将小萝卜的叶(连接萝卜处),留约 5cm,其余的切掉。洗净萝卜,若萝卜的尾部较大,则在萝卜尾端切十字
2. 将 1/2 杯的粗盐和 1 Tsp的糖,撒在小萝卜上,(多撒在萝卜身上,叶子则撒少些),醃渍 1 小时
3. 1个小时后. 濾乾水份
4. 将所有的醃料调好后,加入小萝卜,青葱段,梨丝中,拌均即可
5. 放入保鲜盒,置于室温下约 1 天,待发酵后,放入冰箱保存。一般上,泡菜的发酵时间会随则不同的季节,而有些差异,夏天较快,冬季需较长的时间。取出来吃前,先尝尝味道,看看是否已入味。 





Tuesday, December 2, 2014

"Basket Bread" /篮子面包/ 빵 바구니

    "Basket Bread" /篮子面包/ 빵 바구니
    Baked this Basket Bread and filled it with dried mulberries and cornflakes...
    心血来潮,烘焙了篮子面包,篮子装满了桑葚果实和玉蜀黍片。。。

Sunday, November 30, 2014

Syphon Coffee / 虹吸式咖啡

I like this Syphon Coffee maker very much when I am taking the coffee brewing course
Have you ever tasted the Syphon Coffee ?
在上泡西式咖啡课的时候,我非常喜欢这虹吸式咖啡壺。 您可曾嚐过虹吸式咖啡 ?

A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker, and was invented by Loeff of Berlin in the 1830s. These devices have since been used for more than a century in many parts of the world and more recently have been given a new use by molecular mixologists and chefs to make hot cocktails and broths. Design and composition of the vacuum coffee maker varies. The chamber material is borosilicate glass, metal, or plastic, and the filter can be either a glass rod or a screen made of metal, cloth, paper, or nylon. The Napier Vacuum Machine, presented in 1840, was an early example of this technique. While vacuum coffee makers generally were excessively complex for everyday use, they were prized for producing a clear brew, and were quite popular until the middle of the twentieth century.

虹吸式咖啡壺,也称賽風,它最早起源於德國,是一种利用水沸腾时产生的压力来帮助烹煮咖啡的方法。咖啡壶分为上下两部分,中间以导管连通。水转化为水蒸气,水面上压力增大。于是开水从导管进入到上面盛放研磨咖啡。然后再经由装着过滤纸或滤布重新进入下方,之后便可饮用。
專業的虹吸式咖啡烹煮,會根據氣候、濕度、空間溫度、豆種及烘焙程度進行各種不同的攪拌或是水的處理技巧。 往往虹吸式咖啡的烹煮會使用屬於中淺程度的烘焙,因為其間接加溫與較長浸泡的方法能夠體現較細膩的咖啡層次與水果甜度, 相較於重烘焙咖啡的濃香、油香有所不同。因為虹吸式技巧須經驗,所以往往造成虹吸式咖啡被誤認為較差的咖啡烹煮的方式。 其中過度烹煮大致狀態如下:苦味來自過度粹取(煮過頭、或水溫度過高造成豆子燒焦)、澀味來自過長時間的浸泡、酸味來自於過度的攪拌。 但是有經驗且掌握恰當的虹吸式咖啡因其較高溫烹煮的方法,可完整粹取咖啡之甘度與膠質,使得口中時時生香與充滿回甘
( source : wikipedia )