A food Journey in Korea- Ireland -: May 2008

Wednesday, 28 May 2008

Ceaser Salad

Caesar salad
1 large egg
1 large garlic clove, peeled and crushed
1 tbsp lime juice
2 tsp Worcestershire sauce
4-5 anchovy fillets, chopped
3 tbsp olive oil
freshly ground black pepper
25g/1oz Parmesan cheese, coarsely grated
1 cos lettuce, washed and torn into pieces
2 thick slices of white bread, crusts removed, cubed

Method
1. Place the egg in a pan of cold water and bring to the boil. Boil for 1 minute and then plunge into cold water to stop the cooking process.
2. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.
3. Place the cos lettuce in a bowl.
4. Fry the bread cubes in a little olive oil until crispy, then drain on kitchen paper.
5. To serve, pour the dressing over the leaves and add the croûtons and Parmesan. Toss well and serve at once

This is so good I also put a little Dijon mustard in it too.

At the minute you really should not eat raw egg or coddled eggs so I would advise replacing it with Mayonnaise (until bird flu is out of the country)

FOOD SCULPTURES

http://www.thatwasfunny.com/food-sculptures/1449

This is really good.

Lottaria

If you sometimes get Lazy here is Lottaria Number for deliever in Suncheon

(061 724-0196)

AVOCADO WHOLE SHRIMP BURGER

SEASONING POTATO : SOUR CREAM AND ONION

If you compare note on the calories of Lotteria and Mac Donald's then Lotteria are way ahead. whit many of their burgers over 700 calories Mac Donald's have only one over the 700 mark.

http://www.lotteria.com/Menu/shopping_basket.asp(calories)

한우불고기세트	714.6	781.2	93.0	25.3	34.4	1048.1	42.9	13.4	0.6	79.8
유러피언프리코 치즈 세트	744.4	1003.8	109.9	27.2	50.7	1320.2	39.8	18.7	0.6	87.8
메가빅파프리카세트	741.6	1039.5	100.0	38.8	53.8	930.7	38.3	22.2	0.8	115.3
파프리카베이컨 비프 세트	730.9	939.9	100.9	30.0	46.3	902.9	40.2	17.5	0.5	94.2
라이스(불고기)세트	748.6	859.8	102.0	22.2	40.3	1030.4	40.2	12.2	0.3	81.1
텐더그릴치킨세트	683.0	804.9	97.0	23.7	35.9	1069.0	39.0	9.8	0.3	155.2
라이스(김치)세트	743.6	893.3	111.9	17.4	41.7	1093.5	39.2	10.6	0.4	49.5
불갈비버거세트	692.0	887.8	115.7	23.5	36.8	1046.8	41.0	12.3	0.3	82.5
어린이세트	565.0	691.8	73.4	23.0	32.0	1068.4	12.5	9.9	0.1	88.2
辛리브샌드세트	698.4	911.0	116.3	24.1	38.8	1069.4	45.8	11.7	11.7	87.3
새우버거 세트	670.0	854.7	107.9	17.2	39.4	980.1	37.2	9.7	0.3	107.1
허브돈까스버거 세트	673.0	897.9	108.5	21.0	42.2	973.1	39.6	11.6	0.4	56.7
불타는오징어버거 세트	670.0	903.5	107.0	22.1	43.0	957.3	38.2	10.6	0.3	181.2
불고기버거세트	664.0	807.8	100.1	21.0	36.0	929.3	40.5	11.8	0.3	67.1
치킨버거세트	658.0	831.4	99.2	22.5	32.5	908.7	36.2	8.7	0.2	96.4
치즈버거세트	652.7	782.6	97.0	18.8	35.5	974.3	38.9	12.3	0.5	47.9
데리버거세트	642.0	753.6	99.5	16.2	32.3	869.3	36.9	9.8	0.2	49.6
베이컨치즈버거 세트	631.5	752.8	95.8	20.1	32.2	947.7	38.1	12.4	0.5	56.2
자이언트더블버거 세트	710.0	936.6	98.4	27.3	48.3	1020.4	38.1	18.0	0.8	86.8
새우·샐러드세트	726.0	852.0	94.4	16.2	45.5	958.7	45.1	9.7	0.1	109.4
불고기 치킨세트 (순한맛)	656.9	785.2	78.9	33.9	37.2	1097.3	40.6	12.8	0.2	188.3
불고기 치킨세트 (매운맛)	656.9	750.4	78.4	34.1	33.4	1195.6	40.1	12.4	0.1	224.4

http://www.mcdonalds.co.kr/menu/nutri_table.asp(mac Donald's calories)




빅테이스티	365	715	59 (18%)	13	41 (69%)	36 (72%)	17 (111%)	1.5	60 (19%)	1210 (61%)

베이컨 토마토 디럭스	255	555	53 (16%)	14	30 (49%)	26 (53%)	12 (83%)	0.9	50 (16%)	1110 (55%)

크레이지 핫 치킨 폴더	246	505	52 (16%)	6	26 (43%)	23 (47%)	8 (51%)	0.6	45 (14%)	1120 (56%)

상하이스파이스 치킨버거	225	440	50 (15%)	7	22 (37%)	18 (37%)	5 (33%)	0	45 (14%)	900 (45%)

휘시버거	144	350	41 (12%)	5	15 (24%)	15 (30%)	5 (32%)	0.3	30 (10%)	700 (35%)

빅맥	213	525	46 (14%)	8	27 (45%)	27 (54%)	12 (81%)	0.9	45 (14%)	1000 (50%)

불고기버거	152	400	44 (14%)	13	16 (27%)	19 (37%)	2 (14%)	0.3	30 (9%)	690 (34%)

특불버거	212	600	46 (14%)	13	29 (48%)	35 (70%)	5 (34%)	0.6	50 (16%)	1030 (52%)

치즈버거	114	305	33 (10%)	6	16 (26%)	13 (27%)	7 (49%)	0.6	20 (6%)	720 (36%)

더블치즈버거	164	455	34 (10%)	6	26 (44%)	25 (50%)	14 (92%)	1	35 (12%)	1150 (58%)

베이컨치즈버거	119	325	33 (10%)	6	18 (30%)	15 (29%)	8 (53%)	0.6	25 (8%)	810 (41%)

칠리치킨버거	139	300	45 (14%)	11	13 (22%)	9 (18%)	2.5 (16%)	0	20 (7%)	520 (26%)

맥치킨	171	400	45 (14%)	5	17 (29%)	18 (36%)	5 (33%)	0	40 (14%)	700 (35%)

새우버거	170	410	51 (15%)	6	16 (27%)	17 (34%)	6 (42%)	0.5	60 (19%)	780 (39%)

햄버거	100	225	32 (10%)	6	13 (22%)	9 (19%)	4.5 (31%)	0.4	20 (6%)	408 (24%)

Menu
Burgers
Hanwoo Bulgogi
Avocado whole shrimp
Mega Big paprika
Paprika bacon beef
European frico cheese
Tender griled chicken
Giant double burger
Shrimp
Squid
Veg rice bulgogi kimchi
Bulogogi chicken set
Bulgabi
Hot rib sand
Herb pork cutlet
Bulgogi
Chicken
Hamburger

Power menu 1600won

Extras
Seasoning potato
Yogurt flavoured salad
Crunch Shrimp
Squid Ring

Chicken
Chicken full pack
Chicken half pack
Family pack
Fire wing
Chicken fillet

Ssal pack 1 piece
Giant double pack 10000 won
Love me Ssal pak pack

Tuesday, 27 May 2008

Galbi Jim Beef Stew

A really nice place to eat this is in old down town Suncheon. It has outdoor seating and the Galbi Jim is excellent. It has really won my heart in more ways then one.

Korean Kalbi-Jim

4 pounds beef short ribs or stewing stake
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
5 green onions, chopped
4 tablespoons toasted sesame seeds
1/4 cup dry sherry (RICE WINE)
1/2 cup soy sauce
3 tablespoons sesame oil
1/4 cup brown sugar, packed
fresh cracked pepper
1 tablespoon peanut oil
1 onion, chopped
2 carrots, chopped
2-1/2 cups water

Trim the ribs of excess fat. Score the top surface of the ribs in
a diamond pattern. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours,
preferably overnight.

To cook the ribs, heat the peanut oil in a heavy pot or flameproof casserole large enough to accommodate the ribs. Brown the ribs, then push the ribs to one side and brown the onions and carrots in the same pot. Stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce and the remaining sesame seeds on top.

Soon dae

You can buy soon dae on most street food stalls, you can also buy it from soon dae specialises street food trucks. There is usually one in Shea dae Suncheon.

Soondae korean style. This dish may have been a popular Royal Court Dish during the Joseon period.

Black pudding
Irish pudding and soon dae are very similar.

Recipe for Irish black pudding.

1lt (1¾ pints) Blood (Pig, Lamb or Goose)

340g (12oz) Shredded Suet (fat)

300ml (½ pint) Milk

50g (2oz) Oatmeal

3 Medium Onions, chopped

1 tbsp Salt

½ tsp Mixed Herbs

½ tsp Cayenne Pepper

Pinch Nutmeg

Pre-heat oven to 160°C: 300°F: Gas 2.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Next fill the large sausage cases,
Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
Bake for 1½ hours.
Allow to cool.
Fry with bacon and eggs for breakfast

Korean Soon dae
what you need.

3 feet beef or pork small intestine or sausage casing

Stuffing

2 cup sweet Rice

1/2 12 ounce package of sweet potato starch vermicelli

3 Garlic cloves

1 1 inch knob Fresh ginger

1 teaspoon Salt

1/2 teaspoon Pepper

1 tablespoon Korean toasted sesame oil

1 teaspoon Sesame seeds

5 Scallions

2 cup Beef or pork blood

INSTRUCTIONS
Soak the rice for about 30 minutes. Rinse with cold water until water runs clear. Place rice in the rice cooker with 1/4 cup less water than standard cooking instructions call for . Place rice in cooking pot with 3 1/2 cups water. Bring to a boil and immediately reduce heat to low . Cover and simmer for about 45 minutes. Remove from heat, fluff with fork, and let cool.
Clean the intestine by running slightly warm water through one end and squeezing gently through to the other end. Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water) for about an hour. Cut into 1 foot sections or leave whole as desired. Tie one end of each section closed with cotton string.
Soak noddles in luke warm water until soft. Rough chop the noodle. Fine chop the scallion. Dry toast the sesame seeds in a pan over medium high heat until golden brown.Crush the following with a mortar and pestle. Sesame seeds Garlic Ginger Mix all stuffing ingredients together in a large mixing bowl.
Using a funnel or sausage stuffing machine, loosely stuff each section. Gently squeeze stuffing through the entire length of the section. Don’t pack the stuffing too tightly or the sausage may split open during cooking. Tie off open end(s) with cotton string.
Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of water). Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes. Sausage is done when a toothpick or skewer is inserted and comes out clean.

Sausage may be served now (slice on a diagonal about 1/8 to 1/4 inch thick), or frozen for later use in other dishes. Note: Before serving, cut off the string tied ends and discard. Serve warm with a small dish of mixed salt and pepper, and one of gochujang for dipping. May also be eaten Ssam style with large leaves (cabbage, loose leaf lettuce, perilla, etc) ssamjang and rice.

Polish Black Pudding Look Here

Monday, 26 May 2008

Making Ice Cream

Link to video on how to make ice cream

http://www.videojug.com/film/how-to-make-ice-cream-in-5-minutes

Making Ice Cream Without A Machine

Recipe

Vanilla Ice Cream

About 1 quart

1 cup milk

A pinch of salt

3/4 cups sugar

1 vanilla bean

5 egg yolks

2 cup heavy cream

A few drops of vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker according to the manufacturers instructions.

This is a good lesson for camp or extra classes

1. ICE CREAM IN A BAGGIE:

Put in a sandwich-size Zip-Loc bag and "zip" closed: 1 tablespoon sugar 1/2 cup milk or half & half 1/4 teaspoon vanilla

Put in a gallon-size Zip-Loc bag and zip closed: 2 T. rock salt (baking aisle in grocery) the filled and zipped sandwich bag from above ice cubes to fill bag about 3/4 full Shake and roll filled bag over and over until frozen (about 15-20 min.) YUMMY!!

As the ice melts it does leak a little so do outside

Homemade Ice Cream Strawberry Ice Cream Recipe

Ingredients:

3 egg yolks (beaten)
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries
1 teaspoon of vanilla essence

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.

Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.