How to make ----- at home. Stuff to Help a cook in Korea.

How to make yogurt
http://chetday.com/howtomakeyogurt.htm
http://biology.clc.uc.edu/Fankhauser/cheese/yogurt_making/yogurt2000.htm

How to make Yogurt cheese(Labneh cheese)
http://www.wikihow.com/Make-Labneh-Cheese
http://www.ehow.com/how_2067534_make-yogurt-cheese.html
Simply place a coffee filter (cheese cloth)(you can buy these in every store)in a large strainer. Pour Plain yogurt into the filter. Draining overnight will give you a soft cream cheese-like consistency. This will keep for a week. This can be used as an alternative for sour cream or mayonnaise.
You can make tazitki with this. I make it all the time.
http://macs-foodkorea.blogspot.com/2008/07/hummus-and-tzarziki.html
or try this Chives and herbed yogurt cheese
http://foodiefarmgirl.blogspot.com/2005/07/chives-herbed-yogurt-cheese.html
Sweet Balsamic Yogurt Cheese Dip

2 cups vanilla yogurt (low fat or fat free can be used)
½ cup balsamic vinegar
1 teaspoon lemon juice
2 teaspoons brown sugar
2 teaspoons cinnamon or grated cinnamon stick

Drain the yogurt for at least 6-8 hours. In a small saucepan, combine the vinegar, lemon juice and brown sugar over low – medium heat until you have about ¼ cup. Let cool. Combine balsamic mixture, yogurt and cinnamon to taste. Spoon over strawberries or other fruit as desired.

Recipe from here

http://fitfare.net/2007/04/03/yogurt-cheese-inspired/

More yogurt inspired recipes
http://www.stonyfield.com/Recipes/#recipetabs6
http://www.dannon.com/recipes.aspx

How to make cream cheese

http://howto.wired.com/wiki/Make_Cream_Cheese

How to make cottage cheese and Ricotta.
http://www.notecook.com/Side-Dishes/How-to-Make-Cottage-Cheese.67182
http://www.howtomakecheese.co.za/


Spinach Dip

2 cups Plain Yogurt drained for 20 mins 1 10 oz. box frozen chopped spinach 1/2 cup low-fat ricotta cheese 1/2 cup grated Parmesan cheese 1/2 cup minced scallions 2 tablespoons chopped fresh dill* salt and ground black pepper, to taste

Recipe from here
http://www.dannon.com/recipes.aspx

More making cheese
http://schmidling.com/making.htm

How to whip cream
http://www.ehow.com/how_2089097_whip-cream.html

I take a Protein shaker and half fill with cream make sure the bar piece is in place. Put the lid on and shake. After 5 mins it should be much thicker. When I cook my favourite cream to use is Seoul Milk . Here in Suncheon they sell it at Emart. I like to make Pasta dishes with it .There is no sugar added. Often the other creams add sugar . They use the name whipping cream. I avoid these.

How to make your own Butter
http://www.motherearthnews.com/Real-Food/2007-09-01/How-to-Make-Butter-at-Home.aspx

http://www.instructables.com/id/How_to_Make_Butter/

How to make powder sugar
http://www.thriftyfun.com/tf448170.tip.html

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Figs 무화과

So I went to the market looking for jujube but came home with a big bag of figs. What to do ? I was first going to make a pie. But decided to stuff with cream cheese (what I would not give for goats cheese ) Thyme and some Chopped walnuts. Warped in Bacon (wish it was Prosciutto
or parma ham ) Drizzled with maple syrup . Baked in the oven at 220c for 15-20 mins .
I then made a Bokbunjajoo reduction. Just like a Balsamic Vinegar reduction . Completely inspired by the fatmanseoul.com And her Baekseju Poached Figs.
I have just been informed by my co teacher that figs are considered poor woman's food in Korea.

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Stuffed King Oyster Mushrooms Wrapped in Bacon.

Beosut

(Mushrooms)

Here we have a group of mushrooms called Shimeji

(is a group of edible mushrooms native to East Asia )

So we have Enokitake Mushrooms (팽이버섯). These are about 30 cent for a bunch Super cheap.

Agaricus bisporus( Button mushrooms).Shiitake"The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world."Pleurotus eryngii The king oyster mushroom. A really nice meaty mushroom. also called king trumpet mushroom, french horn mushroom. Hypsizygus tessellatus Also called Beech Mushroom "When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a delicious slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom."

Stuffed King Oyster Mushrooms

Wrapped in Bacon

King Oyster Mushrooms, Bacon,

Cream Cheese

(If you don't live in Korea maybe you could find some nice goats cheese.)

I used cheap herb cream cheese and added chives.

If you wanted you could dip them in egg and breadcrumbs and deep fat fry.

How to store my mushrooms?

You should store in the fridge in a paper bag or store in a glass container and cover it with a dish towel or moist paper towel. Be sure to allow air circulation. You should always remove from plastic.

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Meat balls with no ingredients

So hotel food for 2 weeks is not fun.

I decided to make something tasty for the teachers .

I had no ingredients so this is what I came up with .

Pork meat balls

Caramelized Onions

Salt and pepper

The camp bought us some garlic cream cheese for breakfast .

So I used it for sauce .

It tasted surprisingly good .

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Easy Quick Perogies

Recipe 

Cheese 

Cream cheese 

Butter 

Potatoes 

Green Onions 

Salt and Pepper 

Dill If You Like 

Man Du Wrappers 

Egg

Cook the Potatoes and mash. Add cream cheese, cheese, butter, dill, salt and pepper to taste. Place a tablespoon in the man du wrappers brush the wrapper with egg  and seal . Fry some chopped bacon, onions and mushrooms. Fry perogies add bacon mix eat with some dipping sauce Cheese dip, sour cream  or salsa.

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Smoked salmon Rolls with cream cheese and dill.

So I was looking for something easy to do for a Christmas starter. I wanted to do something with smoked salmon. I saw Gordan Ramsey video on you tube (below ) Searched the Internet and found this here from Closet Cooking

And also here from the The Culinary Chase

Suncheon makes smoked salmon rolls

My recipe
Courgette cut in thin strips and marinated in a little salt pepper and olive oil
Cream Cheese,
Dill or mint or spring onion,
Lemon juice ,
Smoked salmon .
Lay the courgette down lay a smoked salmon strip on top near the top of the strip add a little of your cream cheese lemon juice dill mixture. Roll
Drizzle with a little balsamic vinegar .

My first idea to look for smoked salmon rolls came from
Gordon Ramsey's Courgette Rolls

Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.

1. 
   
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rollsup right on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

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Cherry tomatoes Stuffed with cream cheese

Recipe 

Cherry tomatoes 

Cream cheese 

Dill 

Green onions 

Lemon juice

Drizzle with balsamic vinegar 

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