Thursday, August 28, 2008
Saturday, August 23, 2008
My ingredients are cooked rice(sushi rice), carrot(sliced), burdock, pickled radish, ham, imitation crab, and eggs(boiled). First thing, you have to prepare all the ingredients, cut the carrots into thin strips and steam it in a boiling water with little salt and wait until gets tender then drain and wash it with cold water. Then fry the ham and imitation crab in an oiled fry fan with a low heat. Beat eggs with minced carrot and seasoned with salt and fry it in a pan.
Then prepare the cooked rice seasoned with salt, sesame seeds and chang keram. Get 1 piece of laver sheet and fill it with rice then you can now put those ingredients like carrots, egg, burdock, pickled radish, ham and imitation crab. Then rolled it tightly and slice it. Suggestion: You have to use cellophane or plastic gloves in making this so the rice won't stick in your hands and for sanitary purposes also.
Making kimpap with ingredients
Filling rice and ingredients in a laver sheet
The finish product and ready to slice
To celebrate my day, I already made macaroni salad and mango float. This morning I woke up early to make kimpap since my husband loves it and also her sister that's why I made lots of it. At lunch time my close friends came over and we had little celebration but in behalf of that happiness deep inside there's also sadness because my aunt's husband passed away this day. My birthday is very memorable because 2 persons which were close to my heart had passed away. Despite of loneliness, the celebration was successful.
We only made pork adobo and those desserts and one of my friends brought a cake for me. I just wish to have long and wonderful life fulfills my goals and become a good wife and mother. May the Almighty God Bless me with quiet moments when I'm feeling overwhelmed, peaceful feelings when I'm rushing through a day, simple wisdom when I'm facing difficult choices, restful hours when my days are long and the soothing comfort of those who care. Happy Birthday to ME!
Friday, August 22, 2008
Friday, August 15, 2008
Kimchi could be considered as national dish of Korea. It is pickled or fermented cabbage. There are different ways of preparing it and it served with most meals. Kimchi keeps for weeks in the refrigerator and still tastes fresh. The garlic and vinegar and ginger serves as natural preservatives that keeps it taste great. Kimchi is a healthy food and it helps to eliminate cholesterol and promotes intestinal health.
1 lb. sized head Chinese cabbage
2 tablespoons sea salt
4 cups cold water
1 tablespoon fresh garlic, chopped
1 tablespoon fresh ginger, finely chopped
1 tablespoon green onion, finely chopped
2 teaspoons dried chili pepper flakes
2 teaspoons sugar
1 tablespoon sea salt
1. Separate and wash the cabbage leaves.
2. Sprinkle them with the 2 tbsp of salt.
3. lace them in a non corrosive dish (Pyrex) and pour in the 4 cups coldwater, cover with plastic wrap and place in fridge over night.
4. The water should cover the leaves if not place a heavy object on them to keep them submerged.
5. After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture.
6. Mix the garlic, ginger, green onion, chili flakes, sugar &1 tbsp salt, stir together.
7. Pour 11/2 cups of very hot water over the mixed seasoning.
8. Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
9.Place in the fridge for two days. Flip the bag every time you open the fridge door.
10. To serve cut the leaves into 2" strips and serve as a side condiment.
11. To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.
Hint: You could also mix anchovy sauce to add it's taste.
Thursday, August 14, 2008
Steamed Ark Shell Clams
Steamed Stuffed Clams
Steamed Stuffed Crabs
Monday, August 11, 2008
Sunday, August 10, 2008
Here are some samples of Korean style of mixing beans in rice;
Thursday, August 7, 2008
The Korean flag called "Taegukki". It symbolizes much of the thought, philosophy and mysticism of the Orient. The three aspects of a nation are the land, the people and the government. These are symbolized on the taeguk: the white ground represents the land, the circle represents the people and the four bars represents the governments. Depicted on the flag is a circle divided equally and in perfect balance. This is an ancient symbol of the universe. These red and blue opposites express the dualism of the cosmos: fire and water, day and night, dark and light, construction and destruction, masculine and feminine, active and passive, heat and cold, plus and minus, and so on.
The central thought in the taeguk indicates that while there is a constant movement within the sphere on of infinity, there are also balance and harmony. Three bars at each corner also carry the ideas of opposition and balance. The three unbroken lines stand for heaven; the opposite three broken lines represent the earth. At the lower left hand corner of the flag with two lines and a broken line between symbolizes fire and the opposite is the symbol of water.
Here's the recipe:
1. Slice the beef thinly and score lightly with knife to make it more tender. Cut it into bite-sizes pieces and marinate it in the sugar and rice wine.
2. Mix the marinated beef thoroughly with the soy sauce, chopped garlic, sesame salt, and sesame oil.
3. Broil the seasoned beef over hot charcoal on a grill or in a fry pan. Otherwise, you may use an oven-broiler heated to 570degree F for ten minutes.
Pulgogi is delicious served with lettuce leaves, sesame leaves, garland chrysanthemum and minced garlic.
Kimchi may be classified into two main types- seasonal kimchi and winter kimchi. There are many varieties of seasonal kimchi depending on the availability of certain vegetables. A large stock of winter kimchi is prepared in early winter and lasts throughout the winter until spring vegetables are available. There are different kinds of kimchi like whole cabbage kimchi, wrapped-up kimchi, white cabbage kimchi, radish kimchi, whole radish kimchi, radish water-kimchi, stuffed cucumber kimchi, hot radish kimchi and lot more.
Whole Kimchi Cabbage
White Cabbage Kimchi
Whole Radish Kimchi
Stuffed Cucumber Kimchi
Monday, August 4, 2008
Last Saturday we've been at Namhae and now we went to Masan, 1 hour ride by bus from Pusan to apply my Korean citizenship. I really hate traveling by bus because it made me dizzy. We got there at almost 12 noon and finished by 6PM. The process in application was so strict; it needs complete requirements and lots of papers to sign. I felt hungry but we can't leave it unfinished because our house is far from Masan Immigration Office that's why we had to be patient. Anyway I wasn't tired of doing that application because my sister-in-law did it and I just signed them but my baby there was not comfortable she enjoyed playing with Vietnam babies and later she cries and wanted to sleep.
Then there was a woman I think she was mother-in-law of Vietnam who also applied for Korean citizen, that Korean woman kept on murmuring because that Vietnam girl was so slow to fill up their application form and Vietnam doesn't know how to speak or understand English. The Korean woman kept on telling her husband that I came from Philippine and I'm good in Korean and English language, well I am very proud to be Filipino. But I know that Vietnam girl knows Korean Language better than me because mostly Filipino here in Korea were slow learner in terms of Korean language because we know how to speak English and if our husband speaks English even though it's wrong grammar but it helps to communicate so we used to speak English that's why Vietnam learns fast than us because they doesn't know how to speak English so they had to learn fast in Korean language in order to communicate their husband. Mostly Filipino were not focus in learning Korean language because others were came here to help their family in the Philippines so we're busy looking for a job to earn money.
Anyways, I was getting bored there waiting to finish those papers then at last at 6Pm all done so we hurriedly went to terminal and ate to the nearest restaurant. We have to wait for the result of my application for 13 to 15 months. Eventually, we got here at Pusan by almost 9Pm and I am very tired so I have to say bye for now, I am going to have my beauty rest. Goodnight!
Sunday, August 3, 2008
Red pepper plantation
Drying red pepper
Here are some photos from the farm: