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.

Saturday, August 5, 2017

Flower of Spring Onion / 青葱花 / 쪽파 꽃


Spring onion or scallion is a very common ingredient for cooking. Share with you the beautiful flowers of spring onion ~~
青葱是料理中非常普片的材料之一。 与您分享漂亮的青葱花~~