warabi mochi

28 mei 2008, rabu siang,

Mei pulang cpt hari ini, abis makan siang, skitar jam 2 an, kita sibuk sibuk di dapur lagi nih
ceritanya lg mo bkin warabi mochi....Mei tugas aduk2 adonan nih...trus tinggal masuk ke microwave .........tinggg .........jadi deh...

Bahannya...[2 orang]
65 gr tepung warabi mochi
200 ml air

Caranya...campur semua bahan di mangkuk anti panas ,aduk hingga rata...masukkan di microwave selama 4 menit...
Keluarkan adonan, aduk aduk, trus didinginkan . Bentuk bulatan dengan sendok....trus atasnya ditaburin bumbu kacang...
Selamat makan deh...nyam nyam nyammmm

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

Appetizer Kibbeh - كبة مقلية

This kind of Kibbeh is served as an appetizer, hot or room temperature. The ingredients are the same as the one I listed before the "baked Kibbeh". The difference is in the shape and the way they are cooked. These kibbeh balls are stuffed with meat, onions and pine nuts, same filling as the one listed in the "baked Kibbeh" recipe too. The kibbeh balls are fried and not baked. Deep fry them in vegetable oil until gold or brown, then set on a paper towel to drain for few minutes. Same way as frying Falafel.
They are very good with Hommus on the side. I personally like to dip them in Hommus.

Natillas!

And now, one simple but delicious dessert by Laura from Benidorm (Spain)!

NATILLAS (Custard)



Including cookies and cinammon!

Bye!

Gemma and her pic-meals!

- Champiñones Salteados con Jamón (Sauted Mushrooms with ham)




- Hígado de pollo al ajillo (Chicken Liver with Garlic)



Thanks Gemma!

E. Michael Reidt in Los Angeles

May 27

Good news for Los Angeles! E. Michael Reidt (pronounced "reed") will soon be cooking there for real.
E. Michael was up in Santa Barbara, at a place called Sevilla, for awhile, and he also was chef at The Penthouse in Santa Monica, although from what I understand The Penthouse isn’t really about food. He left that place last October and has been traveling the world since then, until just a few days ago when he took over the kitchen of L.A. Farm. He says the place is going to be gutted and redone, to open with a new name in October.
E. Michael is a great guy and a talented chef with quite a nice résumé. A native of Lowell, Mass., he first got recognition at Bamboa, in Boston, where he was a Food & Wine Magazine Best New Chef in 2001. Then he moved to Wish in Miami Beach, got more acclaim (I snagged the picture of him from a profile we did in 2003, when he was at Wish), and he eventually ended up on the West Coast.
E. Michael’s recent travels included a month-and-a-half in Southeast Asia. I wonder how that will influence his food. In the past his fondness of many Brazilian things was brought to bear in his cooking, but not in an overwhelming way.
I have spent a fair amount of time hanging out with E. Michael in Aspen, but I’ve only had his food once, at the James Beard House in 2006, for Carnaval.
Below is a list of what he served then. I have no idea whether he’ll be doing anything like this at the new incarnation of L.A. Farm.

hors d’oeuvre:
crispy bacalhau with West Coast sea urchin
grilled shrimp with squid ink and linguiça
Kobe beef ceviche with banana and rice crisps
sweet potato soup with foie gras and saba vinegar
truffled goat cheese pao de quiju and coconut

smoked scallop tartare with caramelized cauliflower, pineapple, truffle salt and osetra caviar

salt cod crusted black bass with black-eyed pea mousseline, baby beets, Maine shrimp escabeche and acaraje cracker

a spontaneous extra course of truffled gnocchi

Maine lobster with poached lobster moqueca, grilled lobster sausage, kabocha squash and hen of the woods mushrooms

Veal Threesome: Confit cheek churrasca, Seranno wrapped loin, braised osso-bucco and celery root

Doce de leite cake, caramel mousse tower, lil' doughnut and passion fruit marshmallow