Monday, June 30, 2008

My passion for Chowking!

After being in the advertising industry for eight years, it is only now that I feel incredibly felicitous with one particular brand I am handling–– Chowking. I’ve been handling the brand for three and half years now and today it makes me look back to how my advertising career started.

When I had my first interview in J.Walter Thompson, they asked me what my dream account is. I gladly told them that Jollibee is my dream account. I also told them that I always wanted to do something that has to do with food that's young and fun. At that time, I saw that in Jollibee.

I graduated college and landed in different multinational agencies. I had numerous interviews and they always asked me “what is your dream account?” My answer didn’t change through the years. But after shuffling from one ad agency to another, I never had the chance to work on Jollibee. In 2005, I had Chowking instead.

Since the day I started handling Chowking, I've forgotten about Jollibee. I enjoy going to their test kitchen every time there’s a new product. It excites me to see the chef demonstrating how to cook the food while showing the ingredients he is using. It’s very admirable to see that Chowking is constantly innovating and improving their products for their consumers. In my heart I'm yearning for the chance to become an innovation chef. Since I’m in advertising and equipped with excellent culinary skills, I've always thought that these two important aspects would help me turn my dream into reality. As part of the agency that handles the brand, my delight about a certain product we are working on now is indescribable. It excites and surprises me because a lot of things will soon happen. I will gladly share to all of you once everything is already happening.

鮭のパン粉炒め/sake no panko itame


1 july 2008, selasa pagi

Kemarin pagi liat liat resep, ketemu nih resep ikan...liat liat lumyan gampang, nyoba bikin deh...n hasilnya lumyan enak ...

Bahannya mudah didapat
ikan sake/salmon 4 biji
2 siung bwg putih iris tipis
paseli iris tipis
8 sdk panko [tepung panir]

Caranya tuh ikan dipotong kotak dibubuhin garam lada
Tumis di perifan sampai matang, masukkan paseli n bwg putih, tutup, masak dgn api kecil.Trus masukkan panko, masak mpe garing...angkat.

Menu sehat, gampang n praktis...

Chervil is back

June 30

The herb that looks like parsley, but more delicate, and tastes like tarragon, but more shy, is back.
Chervil is a member of the classic French quartet known as fines herbes (along with chives, tarragon and parsley) and in 1999 and 2000 I saw sprigs of it on top of dozens and dozens of center-of-the-plate proteins. Then, like the herb itself, notoriously tricky to grow and fast to wither, it mostly faded from my sight. Maybe it was still around and I just stopped noticing after I wrote an 1,100-word feature on it.
Once an article’s written, I pretty much stop thinking about it.
But I’ve been noticing it again lately. It garnished a bunch of the things I ate the other night at Bobo, and it’s showing up elsewhere, too. I wonder why.

Ondas oníricas



(Music)

Las ondas oníricas sacuden la realidad como un terremoto devastador, viajando más rápido que la velocidad de la luz, sacudiendo las neuronas de millones de cerebro al unísono. Sueños que se tornan pesadillas; pesadillas reales o de fantasía; sueños húmedos, secos, ardientes, fríos… ¿Nunca nadie os habló en sueños?
“Soñad, soñad pequeños míos, y podréis cambiar vuestro mundo, ese mundo tan lleno de claroscuros, luces y sombras que bailan al compás de este vals macabro, de esta danza de muerte que es la vida que os ha tocado vivir”.
Su voz era profunda, grave… si hubiera podido tocarla, hubiera dicho que era áspera, pero dentro de ese tipo de aspereza que te gusta tocar y abrazar, que te gusta sentir sobre tu piel desnuda. De haber tenido sabor, hubiera sido agridulce, y desearía haber podido lamer sus labios hasta saciar mi sed.
“Calíope, mi dulce Calíope” me miró, con sus ojos vacíos y vidriosos; se acercó hacia mí y tomó mi cara entre sus manos. “Pequeña musa que despiertas mis más primitivos instintos… te miro y siento furia, deseo…”
“Usted se equivoca, Calíope no es mi nombre, es…”
Aprieta las manos sobre mi cuello, impidiendo que entre y salga aire. Son cálidas y suaves, fuertes, firmes; no tiene miedo de apretar… Tengo miedo, pero también siento placer, ¿no es curioso? Me aferro a sus brazos y le lanzo una mirada amenazante; eso parece agradarle y deja de apretar para sonreír con una mueca de satisfacción.
“Así que ahí estás” susurra, se acerca a mi oído “Te he estado esperando, dulce Calíope”
Ahora lo entiendo. En el mundo onírico, Calíope es mi nombre; y él es mi captor, mi amante, mi protegido, mi padre, mi amo, mi esclavo, mi violador… él fue y ha sido siempre mi amor. Un temblor frío recorre todo mi cuerpo, estoy realmente emocionada, asustada, excitada… las piernas me flaquean y mi respiración se acelera. Por fin te he encontrado…
Muerde mi cuello y emito un gemido de placer; recorro con mis manos su espalda y noto todo su deseo hacia mí. Le tiro del pelo y grita; una mirada le basta para saber qué es lo que tiene que hacer. Me tira al suelo, arranca mi ropa y yo le dejo que entre hasta mi alma, que viole toda la cordura que hay en mí, toda la locura que invade mi cuerpo.
“Meow”
Algo ha saltado sobre mí… ah, sólo es Kinesa, maldita gata… Abro los ojos lentamente, y observo que aún es de noche. La habitación está oscura, y la pequeña tormenta de verano es ahora un pequeño diluvio estival; lo escucho a través de la persiana. A pesar de ello, hace una calor asfixiante… Miro el reloj, son las cuatro y afortunadamente, no hay llamadas en mi busca. “malditos cambios de horario” me digo a mí misma. Y maldita la hora en la que me mandaron a esta ciudad a trabajar…
Un mueble cruje y, por un segundo, vuelvo a sentir su presencia, su respiración detrás de mi nuca, lamiendo mi cerebelo para hacerme perder el equilibrio. Debería de girar esa manecilla que hay dentro de mí, pero realmente descubro que quiero girar la tuya y darte un poco de placer, un poco de dolor.
Siempre está bien tener un poco de los dos.
(Extracto de "Calíope")

Sam Gae Tang, Sam Gye Tang

Chicken and Ginseng Soup


The belly rules the mind. ~Spanish Proverb

I ate this at a nice restaurant next to Tom And Toms in Suncheon.
One bowl One chicken is 10 000 won.
Considered Summer food . It is most popular on the hottest day of the summer.
http://en.wikipedia.org/wiki/Samgyetang


Benefits of Ginseng

" Ginseng is believed to improve blood flow, improve memory and improve thinking. The Chinese believe that if you drink ginseng tea on a regular basis, it can make you more alert. Improved blood circulation can also bring more blood flow throughout the body and increase energy and enhance sexual functions. Ginseng is also believed to reduce stress and help in relaxation and to improve sleep. Ginseng may also lower blood sugar and cholesterol levels and help to control hypertension. Ginseng can also increase longevity and slow down cellular degeneration." Find more below


Recipe

2 Cornish hens
1/2 cup sweet rice
4 pieces of dried ginseng root
6 garlic cloves
4-5 chestnuts "bam"
8 red dates "dae choo"
approximately 9 cups water
2 green onions, sliced into thin rings for garnish

Clean the chicken inside and out.
Trim any visible fat as much as possible.
Wash rice, ginseng, chestnut and red dates.
Stuff inside the chicken with rice and seal.
In a heavy pot, add chicken, ginsengs, red dates, chestnuts, garlics and ginger.
Pour water to cover the chicken.
Bring to a boil and turn down to simmer.
Cook about 2-3 hours until the bones fall apart. Skim out the fat on top occasionally.

You can buy the chicken and rice and everything you need pre packed in the chicken In most supermarkets for about 5000. All you got to do is cook it.



Video from Here http://www.maangchi.com/

Another meal similar to this is Dak Baek Suk(Steamed Chicken)
I ate this once at a nice restaurant outside town. We got a really big chicken first and rice in chicken stock after. It was one of the best meals I have had in Korea.

Ra-dish of the day

I am new to this gardening lark so the progress of the veggie patch has rendered me awestruck over the past few weeks. The tiny seeds that we planted back in April seemed to take forever to become seedlings and force their way through the earth. I checked them three or four times a day hoping to see a mini shoot parting the softly compacted compost filling the little trays in which we had planted everything. I’ve never been particularly patient so this whole ‘slow-lane’ life was something I would have to get used to, and quickly. If that makes any sense.

Eventually, they began to peep through, each little green shoot seemingly identical – only a series of hastily written labels informing us what was what. By the time they were ready to be planted into the ground, the soil had been warmed by the early May sun and a healthy amount of compost dug into the beds. They suddenly looked small and vulnerable, like they were toddlers about to have their first day at playschool and I wondered whether they would survive the harsh realities of life outside of a plastic greenhouse.

But survive they did and soon it was possible to tell them apart. The peas grew thin pasta like feelers with which to grab onto the bamboo canes we had planted them next to. The kale began to take on a dark purple tinge. The salads started to grow leafy and full, their soft plumes of green filling the bed and offering a seemingly endless supply of tasty lettuce. And the courgettes attempted to undertake some sort of bid for freedom, like some aggressive floral lebensraum.

By my reckoning they are expanding by a couple of square metres every day. They seem to double in size whenever my back is turned, expansive leaves encroaching onto the lawn, hiding the dark green fruits underneath. At this rate they will reach the coast in about a month. Nestled in between the courgettes and the leaves are the familiar pale yellow flowers which are delicious raw in salads as well as stuffed with spinach and ricotta before being deep fried.


But not all of the veggies have been a success. The radishes were, quite frankly, pathetic. Visually, they were amusing – a rag tag collection of Laurel and Hardy comedy roots, some swollen and distinctly radish like, others pathetically thin and whispy as if they had been stretched out of all recognition. The taste was disappointing too. I like a radish to have a bit of bite. I want to know about it when I pop one in my mouth. It should clear your sinuses, send a rush of pain up your nose and leave your eyes watering as if someone has just scraped your retina with a scalpel. The full frontal facial assault I was expecting did not materialise. it was more of a tickle than a barrage. Although the leaves, when tossed in a sharp vinaigrette, do make a pleasant enough salad.


But this is just part of the learning process, merely the beginning and there are plenty more where they came from. Luridly coloured rainbow chard, beetroot, potatoes, broad beans, butternut squash and purple broccoli are still yet to offer up their wares. Little red fruits are appearing on the cherry tree in the front garden and the herbs, sitting happily in small pots, send the occasional wave of fragrance towards the open kitchen door. This is summer.