Wednesday, February 4, 2009

Shabu shabu in New Core

In Suncheon we have some new restaurants in New core. Here is a nice Shabu shabu one Its 9000 per person . There is also a very nice organic Shabu shabu restaurant in Suncheon with individual hot plate Here
We went for the spicy one it really is good . 

I think this is Yuzu dipping sauce , its wonderfully refreshing.

The yuzu's flavor is tart, closely resembling that of the grapefruit, with overtones of Mandarin orange. It is rarely eaten as a fruit, though in the Japanese cuisine its aromatic zest (outer rind) is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat like the way the lemon is used in other cuisines. It is an integral ingredient (along with sudachidaidai, and other similar fruits) in the citrus-based sauce ponzu, and yuzu vinegar is also produced. Yuzu may be used to make marmalade or as an ingredient in cakes. It is also used to make liquor (such as yuzukomachi, 柚子小町) and wine.[1][2] Yuzu kosho (also yuzukosho, literally "yuzu and pepper"), is a spicy Japanese sauce made from green or yellow yuzu zest, green or red chile peppers, and salt. Slivered yuzu rind is also used to garnish a savory, salty egg-pudding dish calledchawanmushi, as well as miso soup.[3]

Yuzu is also known for its characteristically strong aroma, and the oil from its skin is marketed as a fragrance. In Japan, bathing with yuzu on Toji(the winter solstice) is a popular custom. The whole fruits are floated in the hot water of the bath (sometimes enclosed in a cloth bag), releasing their aroma.

Here is also a nice article from the New York Times On the Yuzu fruit

In Korean cuisine, yuzu (called yuja in Korean) is used, thinly sliced and combined with sugar and honey, to make a thick, marmalade-like syrup containing pieces of the chopped rind and fruit. A tablespoon of this syrup (which can either be made at home or purchased in glass jars) stirred into a cup of hot water makes a beverage called yujachaphoto (유자차; also spelled yujacha or yuja-chacha meaning "tea" in Korean), or, which is used as a herbal remedy for the common cold and similar winter illnesses.

It is also used to make yuja hwachae, a variety of traditional fruit punch.






All in All a wonderful meal in a clean nice comfortable restaurant at a good price on the 7th floor of New Core.




Makaroni Tuna Panggang

5 februari 2009, kamis,

Hari ini bikin menu agak agak special..buat ultahnya husband...hihi...menu makaroni pake creamy tuna...enak..yummy.......
Bahannya
100 gr macaroni, rebus kira2 6 menit, tiriskan
3 bh telur
keju parut secukupnya
garam, lada secukupnya
creamy tuna

Cara
- campur creamy tuna, macaroni n telur tambah garam lada
- oles wadah dengan minyak
- masukkan adonan
- oven 200 drajat selama 25 menit

Creamy tuna
Bahan
1 kaleng tuna, tiriskan airnya
5 sdm mentega
1/2 cup tepung trigu
1 bh bawang bombai, iris halus
2 bh maggie blok
keju bubuk
250 cc susu cair
1 sdt garam, lada, oregano

Cara
- Panaskan ferifan, masukkan mentega, masak bawang bombai hingga harum, masukkan tepung aduk cepat
- Masukkan pelan pelan susu cair, tetap aduk rata
- Masukkan keju, maggie, bumbu n oregano
- Masukkan tuna kaleng, aduk rata

sipp..met nyobain deh

Muffin Choco

5 februari 2009, kamis

Hari ini iseng bikin muffin choco. Kemarin dulu emang sempet niat bikin, tapi ga ada loyang muffinnya...jadinya batal..kebetulan liat di buku2 resep kue kue, ternyata loyangnya bisa diganti gelas kertas ...tinggal digunting setengahnya, jadi deh cup kertas...

Bahannya
120 gr coklat batangan
120 gr mentega
80 gr tepung trigu
3 bh telur
100 gr gula
10 gr cocoa

Caranya
1. Mentega n coklat masing masing di cairkan pake microwave selama 1 menit
2. Campur mentega sedikit sedikit ke coklat , aduk rata
3. Kocok telur n gula mpe putih mengembang.
4. Campur adonan coklat mentega ke no 3, aduk rata
5. Campur cocoa, tepung, aduk rata
6. Masukkan ke cupnya, oven 180 drajat, selama 10-15 menit, atau sampe matang.

Yummy juga dibikin buat cemilan...

Crunchy Chocolate chip cookies

Myself and my friend Kyung Hye Made Some very nice Chocolate chip cookies.
I made some cookies before check out here
Thank you Kyung Hye for being a great cooking partner.

2 cups of all purpose flour.
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 a cup of butter
1 cup of brown sugar
1/2 a cup of white sugar
1 egg
1 egg yolk
2 cups of chocolate chips or 1 cup of chocolate chips 1 cup of nuts.

Bake in a pre heated oven at 170-180 For 15-20 mins

I am still working on trying to make crunchy on the out side soft on the in side . Any ideas?

The Cannolo. Sweet of Carnival

in italiano su Agave blog Palermo

One of the most famous Sicilian sweets is the Cannolo. Born as sweet typical carnival, now is in the pastry shops in all the days of the year, even in smaller size "the Cannulicchi".

The Cannolo takes its name from the word "canna", which is a shrub with cylindrical stem and empty, but in Sicily is also an old kind of tap. This sweet was invented in a monastery in Palermo, where a priest made a joke of the carnival, he filled one of those taps with cream of ricotta instead of water. No one knows the effect it had this innocent joke for who expected a sip of water and instead saw the white cream, but surely the invention of the famous dessert was the most noble effect.

Cannolo consists of a "scorcia" (peel), the wafer is cylindrical and brown, fried in "Saimi" (lard) with a filling of cream cheese from sheep. Not forgetting the typical baroque style, is adorned with bits of candied fruit.
The cannoli are now exported outside the borders of our island, in this case, the wafer is coated inside with chocolate, you need not to lose its special friability with direct contact with the ricotta. In other cases the ricotta is seasoned with candied fruit, but in the "Cannolo of Palermo" the candied fruit is just a gasket, ricotta is enriched with slivers of chocolate.

The Sicilian Cannolo is in all the pastry of Palermo (and Sicily), but all recognize that the best cannoli are located in Piana degli Albanesi, a small town just 24 km from Palermo, founded in 1488 by a group of Albanian refugees fleeing to 'the Turkish army. A very nice place to visit and to discover the particular traditions, its history, and to taste the cannoli biggest and best of Sicily. A Piana during the Carnival there is an annual festival of cannolo, this year will be on 10 February, they will distribute approximately 10,000 free cannoli, is really a beautiful experience!

Here's the recipe:

The recipe I have chosen to publish is the original of Piana degli Albanesi, where lard is used for the dough for the fry of the "scorcia". Some, however, replaced the lard, by using butter (for the dough) and olive oil (for frying).Vegetarians who prefer not to eat the animal fat, can make this change or if they want to eat in one of the renowned pastry of Palermo, must first ask some information. To make the shape of cannolo are requires 10 cylinders of bamboo canes, metal or wood (12 cm long and 3 cm in diameter), lightly anointed with oil.

photo of Jude Witts

For the wafer (scorcia):

200 g of flour, 2 teaspoons of sugar, 20 gr. of lard, 2 tablespoons of Marsala, 2 teaspoons of cocoa, a pinch of salt.

For the filling:

1 kg of fresh sheep's ricotta cheese, 600 gr. sugar, 1 sachet of vanilla, dark chocolate little pieces, 100 gr. of candied orange peel.

Mix the flour with lard, the Marsala, sugar and a pinch of salt and mix well, you get a soft and compact dough. It stand for half an hour. Flatten the dough with a rolling pin and make thin squares of 10 cm per side, which wrapped diagonally around a cylinder of metal or a stick of wood.
Welded the flaps of the dough with a drop of water and fry in a frying pan in hot oil (or lard). Put in absorbent paper and expect to be cold before you very carefully remove the cylinder that keeps its shape.
Mix the ricotta with the sugar and vanilla. Put it in blender and then add the little pieces of chocolate and mix gently.

Finally fill the wafer of Cannolo with ricotta cream and garnish with slices of orange or candied cherries. Sprinkle the Cannoli with powdered sugar.

tak jadi presentation

hari ini! kelas presentation pukul 3pm act.
but then. guess what. 3pm i dkt umah lg!
tgh try nak print my assignment. but then.
printer buat hal. bnyk songeh pnye printer!
baru je letak colour ink pon x leh gune!
haih~ then. last2 print d umah n d cc.

sampai class bout 4pm. wan tgh present.
then. baru je 3-4 org present. lect x puas hati.
die suruh semua yg dah present.
present semula. ESOK! aiyooo.
thats mean i've to pakai formal. n present esok plak.
waaaaaaaaaaa. leteyh owhhh.
then habis class. makan baskin robbins!
3 scoop. hee. kempunan gelato fruity act...
but then cam jauh je klcc. so just.
singgah jj. mkn ice cream baskin robbins! yeay~
then kempunan mkn burger. haha. mkn la~
yeay yeay. dah start mkn bnyk blk! =P
and dengar2...
jumaat nih de replacement class.
cik hafizul jeles btol! sy baru nak g dating ngan bff sy taw!
hurm babe. kene kuar lain hari larh. huhu.
x pe. i nak mkn jgk gelato fruity pnye ice cream! hee.
and nora...
wanna thank u a lot!!!
sbb x cukup tidow, sanggup dtg tlg aku.
utk cut n paste video climax for 1 minute tuh.
and pergi rumah lynn pinjam memory card reader die.
at last aku siap sumenyerh.
cuma...x present lg. thanksss yg amat!