Pad Thai 201112065 Kim Min Woo

Pad Thai

Ingredients

100g Dried thin rice noodles
1 tbsp palm sugar
1 tbsp white sugar
3 tbsp tamarind water
2 tbsp fish sauce
1/4 small bunch Chinese chives-chopped
1 tsp oil
2 shallots, coarsely chopped with a pinch of salt
1 egg
50g firm tofu, cut into 1/4 inch cubes-pressed
1 tsp dried prawns rinsed and dried
1 tsp shredded salted white radish, rinsed and dried
Pinch of roasted chili powder
Handful of bean sprouts
1tsp crushed roasted peanuts
1 lime wedge
Extra 1 tsp roasted chili powder

Procedure

1. Soak noodles in warm water covered until soft
2. Simmer palm sugar and white sugar with tamarind water and fish sauce for 1-2 minutes, until dissolved, but not reduced
3. Chop most of the Chinese chives into 1inch lengths, reserving a few - chopped into 2 in length - for garnish.
4. Heat oil in a wok over a medium heat and fry shallots until fragrant and beginning to color
5. Crack in egg, turn down geat and stir
6. Mix in bean curd, dried prawns and white radish, then add noodles
7. Turn up the heat and stir fry for about a minute, allowing the noodles to color a little.
8. Add the prepared sauce and the pinch of chili powder, then simmer for another 30 seconds to 1 minute, adding a little more oil if necessary.
9. Add most of the bean sprouts and Chinese chives and cook for another 30 seconds until wilted.
10. Check Seasoning - the noodles should taste sweet, sour and salty
11. Pile on a plate and top with the reserved bean sprouts and Chinese chives. Serve with the crushed reasted peanuts, a lime wedge and reasted chili powder on the sid of the plate.

Globalization of Korean cuisine

Asian Cuisine

Donkie(Jo Hyun) 201212067

         

      Korean food may be a cause of the worldwide trend of food consciousness. Eating habits have become more health conscious, making people seek out healthier. Korean food is one of these options: with the beneficial combination of fresh vegetables and handout (Korean beef), it has become an attractive option. In particular, kamahi has been proven to strengthen immune systems and Dune Jang Gook has been said to contain anticarcinogenic ingredients. No matter how healthy a meal is, it has to be tasty. Korean food’s particular ‘spiciness’ is appealing to the taste and the interesting combination of bitterness and sweetness keeps customers coming back. Foreigners are not only attracted to Korea food, but also to Korean dining. Cooking at the center of the customer’s table is attractive providing customers the chance to witness the process before their very own eyes. A relatively novel experience for many Westerners, it steers away from the traditional cooking process in which customer and chef are separated.  Globalization has allowed for the export of Korean food to all four corners of the globe. As foreigners have grown to appreciate Korean dining, they have begun to understand its health and community building aspects; playing an increasingly pivotal role in global cuisine. And I would like to become a part of this golbalization. Japanese cuisine has become golbalized in effort of a century. It's just start for our country. I think we should make a exact recipe. For a exact taste.

My interest (Globalization of Korean cuisine)

Som tam by Mr.park

 

 

 

                                                        Som Tam

Ingredients

• 8-12 Thai chillies (bird peppers), each cut into 3-4 segments
• 8 cloves garlic, peeled and cut each into 2-3 pieces
• 2 Tbs. small dried shrimp
• 4 cups julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
• 1 cup cut long beans - 1 1/2-inch-long segments
• 1 julienned carrot
• 1/4 cup tamarind juice the thickness of fruit concentrate
• Juice of 2-3 limes, to taste
• 2-3 Tbs. fish sauce, to taste
• 2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
• 2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
• 1/4 cup chopped unsalted roasted peanuts

Prepare the ingredients as indicated. Make tamarind juice by starting with 1 Tbs. of compressed tamarind in 1/3 cup of warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard. Add more tamarind or water as necessary to make 1/4 cup of concentrate.

Divide the ingredients into two batches and make each batch as follows.

Using a large clay mortar with a wooden pestle, pound the garlic and chillies to a paste. Add the dried shrimp and long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chillies and garlic.

Add the tamarind and lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts.

201211978 Mr.Park

Abalone Porridge by Mr.park

                                                        Abalone Porridge

Ingredient

abalones, 2 cups soaked rice, 10 cups water, 1/2 tbsp minced garlic, 90 g carrot
Spices :
2 tbsp sesame oil, 1 tbsp refined rice wine, 1/2 green onion, 1/2 tsp salt, 2 jujubes, 1 tsp sesame seeds, 1 tsp dried laver pieces, 1 small green onion

Method

1.

Clean the top of the abalone flesh thoroughly with salt and remove the shell with a spoon.

2.

Tear off the entrails carefully from the flesh and chop them. Cut the abalone flesh into thin slices, retaining the shape.

3.

Julienne the carrot and chop the strips into small pieces. Likewise chop the white top of the green onion.

4.

Pour sesame oil in a pot; add minced garlic, carrots and green onion pieces and stir-fry for about 1-2 minutes until the carrot pieces become transparent. Then add soaked rice and continue to stir-fry

5.

Add the abalone slices and the entrails and stir-fry them for about 1-2 minutes. Pour in water, five times the amount of rice, and refined rice wine.

6.

Simmer for about 30 minutes on medium heat until the rice is softened. Add more water, if necessary.

7.

Toast the dried laver and tear it into small pieces by hand.

8.

Briefly grind the roasted sesame seeds in a blender.

9.

Chop the small green onions and dip into water to rid them of the overpowering flavor.

10.

Seed the jujubes lengthwise and roll them up. Cut across into swirled rounds.

11.

Ladle the finished jeonbokjuk into a bowl and top with garnish.

           

                                                         201211978    Mr.Park

Ingredients:

Anchovy broth, manila clam, chopped noodle, green pumpkin, onion, green onion, carrot, potato, mushrooms, black pepper, salt

Recipe:

1. Dice green pumpkin, green onion, onion, carrot, potato, and mushrooms.

2. Put manila clams onto water with 3 table spoons of salt.

3. Bowl the above manila clams with the anchovy broth for approx. 5 minutes.

4. Scoop those manila clams.

5. Add the noodles into the anchovy broth.

6. Put potatoes.

7. When the broth is heated, add diced carrot, mushroom, green pumpkin, and green onions.

8. As the noodles become soft through, add manila clams.

9. Add salt and black pepper if required.