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[Cuisine] Sikhye 식혜, a Sweet Taste of Korean Dessert

26 Feb

Sikhye, nice taste and you should try ^^

Sikhye식혜 is a traditional Korean rice drink made by pouring malt water onto cooked rice. It tastes sweet and you can feel ginger flavour also. Sihkye always served as a dessert.

The malt water steeps in the rice at typically 150 degrees Fahrenheit until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled with sugar. Ginger or jujube are often added for additional flavor. It is served chilled.

In South Korea and in Korean grocery stores wherever Korean communities are found, sikhye is readily available in cans or plastic bottles.

One of the largest South Korean producers of sikhye is the Vilac company of Busan. Atypical of most canned beverages, each can has a residue of cooked rice at the bottom.

Homemade sikhye is often served after a meal in a Korean restaurant. There are several regional variations of sikhye. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. Andong sikhye differs in that it also includes radishes, carrots, and powdered red pepper. Also, it is fermented for several days as opposed to one. It is important to note that the crunchy texture of the radish is kept despite the longer fermentation process, since a soft texture would indicate an inferior product. Andong sikhye is appreciated as a digestive aid and sikhye also helps in digestion because Lactobacillus bacteria yeast.

This is how to make a home made sikhye ^^

Ingredients

1 cup korean rice

1 ½ cup Malt powder

21 cups (5l) water (10 cups (2.5l) in warm water)

2 cups caster sugar

2 slices ginger

1 tablespoon pine nuts for garnish

Preparation method

1. Mix the 1 ½ cups Malt powder with 10 cups (2.5l) warm water and let sit for 12 hours.

2. Make steamed rice with 1 cup rice and 1 cup (250ml) water in a rice cooker.

3. Pour only the clear liquid from the malt powder mixture over the cooked rice, separate the rice using a spatula. Set the rice cooker on warm and leave it for 2-3 hours. (About 10-15 minutes later, the rice will be flow to the top.)

4. Put the rice into a large pot, add the remaining 10 cups (2.5l) water, 2 cups sugar and 2 slices of ginger. Cook for 20 minutes in medium high heat. While boiling, remove the bubbles on the top of the pot.

5. Put in a 1 litre jar (gallon). Keep in the refrigerator and serve cold with a few pine nuts for garnish.

6. This drink will be good for a week in the refrigerator.

Source :

Maria Margareta with personal experience.

wikipedia.org

allrecipes.asia

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[Cuisine] My Korean Culinary Experince at Mu Gung Hwa Jakarta

26 Feb

Last week I went to Mu Gung Hwa, Mu Gung Hwa is Korean supermarket located in blok Q Santa Kebayoran Baru, South Jakarta. I found a small tiny canteen near the beverages refrigerator inside the supermarket, so I went inside the canteen. Some Koreans and Indonesians enjoyed their meals. I had seen they ordered ddeokbokki and noodles.

There were kinds of Korean dishes such as ddeokbokki, do you know ddeokbokki ? ddeokbokki is a most popular Korean snack food which is selled at the food street vendors. Bibimbap … I am sure you are all know this menu ^^ and also other various of menu such as kimbab, noodles and fish cakes.

I ordered dolsot bibimbap and ddeokbokki while I was waiting for them, I got  served free kimchi for an appetizer ^^.

Then my orders was coming. My point is you should try ddeokbokki. Fresh chewy rice cakes mixed with delicious fish cakes and vegetables, with thick spicy red souces. So nyummy. This ddeokbokki has got 9 points of 10 points ^^

Then I tried dolsot bibimbap, for me it’s standard, nothing special for dolsot bibimbap in Mu Gung Hwa. but it was nice.

Some tips, if you’re so hungry or very very hungry or you will come with friends, you may order 2 or 3 menus. But if you come alone, please choose only one menu or your stomach will get full. Hahahaha.

After meal time, I went back to the supermarket and bought kimchi, frozen mandus and bottles of rice juice to take home ^^

The picture of ddeokbokki ^^

Writer : Maria Margareta

Vegetables with Peanut Sauce (Pecel)_Indonesia

26 Feb


Pecel is a traditional meal from one town in East Java, Madiun. It made from different vegetables and serve with peanut sauce and warm plain rice (nasi putih). And usually accompany with some rice flour cracker (rempeyek). In reality Pecel has a lot of version such as pecel Blitar, Nganjuk, Kediri, Ponorogo, and Madiun. Although the substance has no difference with others, but each has its uniqueness.

Category: Vegetables
Difficulty: Medium
Cooking time: 45 – 60 minutes
Ingredients :
200 g peanut, peeled and fried (or you can use peanut butter)

Spice Paste :
– 2 cloves of garlic

– 2 red chillies, seeded and fried

– 5 eye’s bird chillies, seeded and fried (you can add more if you wish to)

– 5 cm kencur (also known as kaempferia galangal), peel off the skin

– 1 tablespoon dried prawn paste (terasi)

– 7 kaffir lime leafs

– 2 tablespoon tamarind mixed and squeeze with 100 ml lukewarm water and drain.

– 50 g palm sugar or more if you like more sweet taste

– 1 tsp sugar

Additional Ingredients
– 100 g bean sprouts, cleaned

– 100 g spinach, cut

– 100 cabbage, shredded

Directions Nasi Pecel
1. Fry garlic and the chillies. Set aside. And then grind or blend together with the rest of ingredients of spice paste. Add the fried peanut. Continue blending to make it smooth.

2. Add some of warm water to make the sauce thicken

3. Cook all the vegetables. Set aside.

4. Serve: Arrange the vegetables, and then pour with the peanut sauce. Serve with plain rice (nasi putih), crispy rice flour cracker (rempeyek), fried egg, fried soyabean cake (tahu & tempe) and cucumber.

Source : www.tasty-indonesian-food.com

Traditional Moroccan Food

24 Feb

Welcome to Moroccan Food, one of the world’s most famous and delicious cuisines. Moroccan cooking is influenced by a rich and diverse North African history. With dishes ranging from surprisingly simple to intriguingly complex, Moroccan recipes are sure to please a wide range of palates. Browse the topics below to learn more about the traditions, culture and essentials of Moroccan cooking.

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include mutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for the cuisine.

Characteristic flavourings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern Cuisine.

Use of spices

Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), maadnous (parsley), zaafran beldi (saffron) and mint.

Examples of Traditional Dishes

Couscous

Couscous has become an international word known by so many people all over the globe. It is pronounced (KUSKUS).It is , in fact, a traditional Moroccan food .it dates back to the 13th century when the Arabs were occupying the Andalusia ,which is historically speaking , is the south of Spain now.
Now you can find couscous in North Africa and even in Europe and USA. It is served in many restaurants around the world.
Couscous is served cold or hot with meat, chicken and stew vegetables. Some areas in Morocco serve it with some kind of fish. It is served as a principal dish not a side one

Tajin

Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.

Pastilla

With Chicken: A triple layered savory pastry: A layer of chicken is covered with a layer of eggs and a lemony-onion sauce and then topped with a layer of crushed almonds. Everything is wrapped in phyllo pastry and delicately covered with cinnamon and sugar.

With Fish: It’s phyllo pastry stuffed with seafood, it’s typical dish and highly regarded as a national dish of Morocco

Harira Soup

This traditionally Berber soup is usually served during the holy festival month of Ramadan. Also great for cold weather!

Salads

Salads include both raw and cooked ingredients, served either hot or cold.[1] Cold salads include zaalouk, an eggplant and tomato mixture, and taktouka (a mixture of tomatoes, green peppers, garlic and spices).

Desserts

Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal (“gazelle’s horns”), a pastry stuffed with almond paste and topped with sugar. Another is ” Halwa shebakia “, pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Coconut fudge cakes, ‘Zucre Coco’, are popular also.

Drinks

The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is one of the important rituals of the day. The pouring technique is as crucial as the quality of the tea itself.

Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.

An array of Moroccan Patesries

(Cuisine) Quick ‘n Easy Korean Banchan(sidedish) recipe- Tofu Jun

19 Feb

Here’s the quick banchan to try…you just need couple eggs, flour, and tofu.

It’s basically the same steps with Hobak/Zucchini Jun but just use Tofu.

You can make both of them at the same time and you get 2 banchan. If you made too much at once, you can always save them and heat it up again. That’s what we did for couple days.

They are easy to make, healthy, and yummy~!! Hope you like it as much as I do.

So shall we start?
I sliced tofu into good bite sizes. Make sure not to slice too thin. Just thick enough like the following picture.

Sprinkle some salt lightly evenly over the tofu. Just enough not too much!

I lightly turn them over and sprinkle some salt again so the salt gets evenly distributed.

Just make sure you don’t crumble them. Ha ha…

Get a bowl for flour and a bowl for eggs. Oh add some salt in the eggs again so the eggs and tofu taste goes together nicely. Sorry, I took the picture when I was almost done…

Usually I end up cracking too much eggs so I chop some scallions and fry leftover eggs afterwards…you know the one you fry and roll up like a roll cake? Another banchan for you there!

So, back to the recipe…

1. coat each tofu slice with flour. Coat it evenly all over so eggs will stick all over as well. I use hands to coat flour and toss gently couple times on hand to shake off excess flour. I don’t want to eat chunk of flour you see…

2. Now, drop in the stirred eggs and I use a spoon to pick it up. And on to the pan!

Lightly coat with oil and cook it. I used the griddle since I was making a big batch. I think temp was about 325 degrees.

You can eat Tofu raw so just make sure you cook eggs thoroughly. If eggs are all cooked, you are done~! Yay.

You can dip in soy sauce or eat it as it is.

Don’t forget to try Zucchini Jun too!
Enjoy!

Original Published : en.korea.com

(Cuisine) Korean Birhtday Cake : Ssaeng Cream Cake

18 Feb


Cake Ingredients:

160 g all purpose flour (Korea they have a specific flour type but I’m not really sure what type…im sure regular flour will be ok)
90 g sugar A
90 g sugar B
6 yellow egg yolks
6 egg whites
20 g butter (does not specify salted or unsalted…im assuming unsalted?)
20 g of milk
.5 g of vanilla extract
2 Pans (in 21 cm diameter)
Fruits
Canned Fruits
Whip cream or butter cream

Making Cake:

1. Prepare by putting a peice of paper on the bottom of the pans.

2. Separate egg whites from yolk (Be very careful not to mix the two together, this is a crucial step)

3. Mix sugar A with yolks. Beat eggs until the liquid drips from the egg beater with fair viscocity (slight thickness).

4. Add vanilla extract and mix.

5. Beat the egg whites until they are 60 percent foamy (Um..meringue?). Divide Sugar B into 3 sections, and add each section at intervals while mixing.

6. put in 1/2 of the meringue mixture into the yolk mixture and mix. Put flour into a sift and shake into the mixture and mix.

7. Soften butter at around 50c-60c temperature and mix into the rest of the batter. Also put in milk and mix into batter.

8. Mix in the rest of the meringue and we’re ready to bake!

9. Bake at 170c temperature for 25 minutes.

10. Put the cakes in the refrigerator to cool.

Adding decorations and icing:

1. Take cake out of refrigerator and cut out the cake. Cut out the outer skin (Brown parts) and brush on syrup (sugar water + lemon juice) thinly over the surface of the whole cake.

2. Cover the cake with whip cream or butter cream in between the two cakes and on top of the cakes. Use canned fruit cocktail to decorate the cake the way you wish.

3. Cover the circum. of the cake with more cream and the top.

4. Create little sections on the cake to put more fruit.

5. Arrange fruits on top (kiwi, strawberry, pineapple, cherries, tangerines)

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Making the cream (There are two types of cream you can choose from):

Butter Cream Ingredients:

450 g unsalted butter
70 g Sugar A
70 g Sugar B
30 g Water
10 g Corn Syrup
1 egg (mixed together)
15 g Wine (Uh…i don’t know if you need this, maybe replace with grape juice if you do not like alcohol)

Making the butter cream itself (you can make it or buy it):

1. Mix eggs and Sugar A together heated at 70c temperature (mix well).

2. Mix Sugar B, Water, Corn Syrup and boil at 115c temperature. (not together with mixture 1)

3. Mix mixture 1 and mixture 2 together in this heated state.

4. Chill butter until it is 23c temperature and mix in small amounts at a time to the mixture.

5. Mix in wine (or grapejuice or just leave it alone?)

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Second Cream Ingredients:

500 g Whipping cream
60 g sugar
10 g Rum or Wine (you can replace if you do not like alcohol)

Making the Cream itself (make it or buy it):

1. Mix whipping cream in a bowl.

2. Mix till whip cream is 50 percent bigger/smaller? not sure, uh just mix well. I didn’t understand this step very well. Then mix in sugar and wine/rum.

3. Put in chilled water

4. For strawberry cream just add strawberry syrup instead of wine.

Top cake with slices of fresh fruit. Get creative here! You can add all fresh fruit you want and design your cake as you like ^^

Source : thriftyfun.com

(Cuisine) Korean Recipe : Japchae (stir fried noodles with vegetables)

18 Feb


Ingredients:
Starch noodles (“dangmyun”)
150 grams of beef
1 bunch of spinach
1 medium size carrot
1 medium size onion
mushrooms (5 dried shiitake and 1 package of white mushrooms)
3 cloves of garlic
7-8 green onions
soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.

Source : maangchi.com

(Cuisine) Korean Recipe : Bibimbap

16 Feb


Ingredients :
Cooked rice
a package of bean sprouts
a bunch of spinach
2 small size of zucchinis
5-7 Shiitake mushrooms
fern brakes (kosari)
200 grams of ground beef (about half a pound)
1 small carrot, eggs
soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Recipe :
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
3. Put it on the platter.
4. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
5. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
6. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
7. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
8. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
9. Put it on the platter.
10. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
11. prepare eggs with sunny side up.
12. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
13. Serve it with sesame oil and hot pepper paste.
14. Lastly, mix it up and eat!

Source : maangchi.com

(Cuisine) Flourless Chocolate Cake (Scandinavian)

14 Feb

Ingredients:
12 oz (340 g) semisweet chocolate (45-50 % cocoa)
5 tablespoons (1/3 cup) butter
5 tablespoons (1/3 cup) milk
5 tablespoons (1/3 cup) finely ground almonds
4/5 cup (180 g) sugar
1 teaspoon baking powder
4 eggs, separated
Flourless chocolate cake

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter and milk over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Fold inn ground almonds and baking powder.
7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
8. Fold in the beaten egg whites.
9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.

Source : cacaoweb.net

(Cuisine) Recipe Semi-liquid Chocolate Cake (flourless)

14 Feb


Ingredients
6 oz (170 g) bitter chocolate (70-85% cocoa)
3 tablespoons butter
1 cup (220 g) sugar
2 eggs (safe to eat uncooked)
3 tablespoons corn starch

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin.
2. Break the chocolate into small pieces and melt it with butter over hot water.
3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well.
4. Fold in the melted butter and chocolate mixture and transfer to the cake tin.
5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked.
6. Let the cake cool for 5 minutes and serve with ice cream.
Yield : 6 serving

Credite : Saskia, March 2009
Source : www.cacaoweb.net