Dreams of Summer

Yesterday was the first snow of the year! So beautiful, so magical, so nostalgic and of course, soooo cold that your nose and hands might just decided that life is not worth living anymore and say, 'Adieu!'All this winter land whiteness has made me think of Summer and all of its delicious salads. One of my favorites this summer? Anything with Blueberries and Red Bell Peppers! Yummy! Just in case that you live in Heaven (ie you can find fresh blueberries even in December) Then have a go at this recipe. Delicious, delicious! :)Now I'm off to bundle up and find some hot chocolate!But first here is the recipe. Quantities are to your tastes and creativity :)Baby Spinach & ArugulaHalved Orange SectionsChopped AvocadoSliced Red Bell Peppersand a Healthy drizzling of Olive Oil, splash of Balsamic Vinegar, pinch of Salt and Delicious fresh-cracked Black Pepper :) 

Watermelon Salad Love

It's Monday here in Thailand, and Monday is always a good day to express Love right? It helps the Mondays go a wee bit better than if you had less love. And how do I choose to express my love on this lovely Monday? With a salad of course. I can't think of much else in the whole wide world that I like to make and eat than a nice big amazing salad. Three times a day, if possible.I am a little or perhaps a lot in love with salads. I am in fact twitterpated with salads. Yes, twitterpated is a word. Google it.I love salads so much that eventually I'm plan on opening my own salad restaurant, but that shan't be for years in the future, in a foreign land, with odd looking people surrounding me. For now I'm very happy with my picture taking ways. In the meantime, I thought it would be fun to have you come along with me on my salad escapades. Perhaps you'll even be a brave soul and try to make AND eat one of these creations? Gasp! Perhaps, but I shan't get my hopes too high, it is only Monday, you know.My first salad of choice? Well I opened up the refrigerator last night and the food started speaking, ::what? the food doesn't normal speak to you too?:: Well this is what my food friends introduced me to.

Mr. Cashew, Watermelon*, Coconut Salad

* cultural note * My Thai brother says that Watermelon is a lady's fruit, but I disagree. He is just jaded because he is Thai, and the only fruit he still likes is durian and rambutan.  Lames choices of fruit lovin' if you ask me.

The recipe follows the pictures :)

Ingredients:

(change amounts to personal taste + experiment please! that's what makes cooking so fun!)

1. 2 cups seedless or seed watermelon cubed

2. 1 cup fresh coconut meat sliced

3. 1 cup tomatoes sliced in eighths

 4. 2 cups sm. white radishes found an asian grocery store.

Amazing, amazing!

5. 1 small onion sliced thinly

6. 1/2 cup cashew nuts halves + 1/4 cup (saved for garnish)

7. olive oil + salt to taste

prepare and mix first the first 6 ingredients. Toss the salad with the olive oil and salt to taste.

Then make it all pretty like with a drizzle of oil and 1/4 cashew nuts to top it off!

The Cooking Mission... Marches On!

You may think I've forgotten all my Korean cooking dreams, but you see I've been very hard at work over here in Korea land cooking! Why have there been no pictures to prove my words? The reason? Well.... I've had a few foodie failures! Yes, it's true, I think it's due to my cooking sins; I must have upset the Korean food gods by putting pumpkin and mushrooms in Kimchi Jiggae and pumpkins in my Spicy Mackerel Stew.. Pumpkin is my weakness, like honey is for Pooh Bear or Spandex for Superman.I've been having trouble following recipes because I always want to add different ingredients than those that are in the original recipe! And alas, my past few attempts I got over greedy and tried to add too many different ingredients, conflicting flavors, and well it turned out like poo. So maybe I'll go back to the basics next week? BUT it's sooooo hard!!!.. Repeat to self... FOLLOW THE RECIPE, INGE! ::inge, continues to mutter these four words over and over to herself, while slapping herself every time she reaches for the pumpkin.::After many failures and recipes mess ups.. I tried to make my favorite soup Soon-dubu Jjigae (A spicy Tofu stew) about 3 times and ickers! It just didn't come out right! I could have been because of the above problem of never wanting to follow the recipe. Why it just takes so long to read instructions. There are many better things to be done, like not reading the recipe, but alas my dinners were not tasty and after a while of nasty dinners I had to get it together, and Snap out of it! And thank goodness to the Lord above, I did! I figured out what my Soon-dubu Stew problem was. You see, I was trying to cook a Korean Soondubu Jjigae, when my soul longed for an exotic Thai Soon Dubu. So one morning at 7 am, just one hour before I was headed off to work, I came into my apartment from a morning walk and opened up my refrigerator and like a vision from Heaven, a recipe started to spill into my head. I started pulling out, ginger, garlic, jalapenos, shrimp, soft tofu, coconut oil, lime, cilantro, eggs, lime.... AND you guessed it, Pumpkin! and somehow in just 20 minutes I chopped, fried, mixed, stewed, and sprinkled until a dish that tasted so like Heaven that I was tears while eating breakfast! I scribbled the recipe down in Inge code, meaning it's short and confusing (because I hate both reading and writing directions, such waste of time). So one day, when I have my own restaurant, I can cook you this Heaven-sent dish! Please look below.. And wipe the drool off you keyboard, drool ruins electronics. I have experience ;)Ciao for now! My next week's cooking challenge? Kamja Tang! (potato and pork back stew) People say it's devilishly time consuming, but I got this right? Perhaps I'll substitute pumpkin for potatoes! Yum! And then my skin will turn even orange--ER. I swear, I've got to stop eating all these carrots and pumpkins, my eyes are loving me, but my skin, well, it practically glows in the dark! Which come to think of it could actually be fantastic! In that case, tomorrow's breakfast will totally be pumpkin eggs, carrot juice, and coffee with carrot milk and, and....hmmm.... carrots and gravy or perhaps sunny side up carrots?. But you see any way you flip carrots, they will always be sunny side up. Oh aren't they fabulous?!?!.. Ok, I'll shut up now :) Have a lovely day!  

A Beautiful Fungus :)

I was off on another fantastic Korean food challenge! Ready to go! All the ingredients were prepped like soldiers ready for battle. I was going to make all sorts of fancy dishes and become the next Superwoman of Korean cuisine but then something happened.... I got distracted by the glorious fungus know as the mushroom. He called my name, and I melted. Such a charmer! I'll become a superwoman next week, but for now I am enjoying mushrooms.... in the most legal way possible, of course.  :)

100th post... Ni-Suh!

It only took me foooorever and year to get here, but woot, woot to being 100 posts-old! You can send your congratulatory presents to my personal assistant in Asialand, a Mr. Lee. He's super cool, he lives on all things rice, and he hates, hates, hates, fruit and chocolate. He eats all my rice gifts and gives me any fruit or chocolate that comes his way. It's a perfect working relationship. If only he had an avocado tree, I might marry him.Well in all my excitement of being 100, I decided this was a perfect opportunity to cook a feast for myself (but who do I kid? Like I really need an excuse to eat). The celebratory menu?Spring Banchan, Spicy Mackerel Stew, Spicy Squid Muchim, and Candied Lotus Root! Spectacular. Breathtaking. Marvelous. Excellent.. So, So Awesome. Euphoric!. Ok. you have the permission to punch me now, but punch the left eye please, because the right one already has a nice bruise that came from my last annoying blog post. And it would just make my face look so much more level, if I had 2 black eyes instead of one. I really look like the dog from the little Rascals today. It is just not a very attractive look for me. I much prefer the raccoon-look. More chic., stylish., and you know, I am very chic. ;)But back to cooking. Well, I've been knocking out so many of these recipes that I'll be done with my Korean Cooking List in no time. Or more likely, I'll just get hungry and then I'll have to extend my list longer and longer.. oh darn!Here are the recipes and I have again modified some of them, and taken them from delicious to uber delicious land :) Yes, humility is not my strongest of suits.The Spring Banchan, Candied Lotus and the Squid Muchim (O jingo Chae Mu Chim) were not very modified. I have just a little extra garlic here and there, but the bigger heresy came from the recreation of the Spicy Mackerel Stew the recipe's below.Spicy Mackerel Stew ~ the original with my modifications is below... My modification? I've added chopped pumpkin and carrots along with the radish and I put 4x the amount of fresh ginger and put extra garlic. Next time I'll add  mushrooms to the mix to see what happens!

1 can (14 oz) Mackerel, strained and the juice reserved
1/2 lb Korean radish, diced into 1/4" thick slices
1/4 lb pumpkin
1/2 large carrot
1/2 onion, sliced
2 garlic clove, chopped
2 Tbsp low sodium soy sauce
2 tsp Korean soy sauce
1-2 TBS minced fresh ginger
1 tsp Korean chili flakes
1 Tbsp Korean chili paste (gochu jang)
1 Tbsp rice wine or Mirim
1tsp honey
8-10 cabbage leaves for wrapping, optional
Put radish, pumpkin, carrots and onion slices in the shallow pan, and place mackerels on top.
In a small bowl, combine the reserved canned mackerel juice with garlic, soy sauces, ginger, rice wine, and chili flakes. Sprinkle the sauce all over the mackerels in the pan.
Bring them to boil and reduce the heat to low. Simmer for 10 minutes, covered, until the radish gets tender. Serve hot with rice and steamed cabbage leaves.
For the cabbage, Tear some leaves from the cabbage and cook them in the boiling water with some salt for 3-4 minutes until they get soft. Drain and rinse. Use these leaves to wrap around the mackerel, radish, and some rice.

Happy Cooking Everyone! And yeah for my 100th birthday! I look pretty good for 100, eh? That's what cheap plastic surgery does for you! and you wondered why I've stayed in Korea for so long? The surgeries, of course. They're cheap and fast!Oh and for those of you curious here is how the list is shaping up :) √'s mean I've successfully cooked it1) Kimchi (√cucumber, √cabbage, and spinach)2) √ KongNamul Banchan (Bean Sprout stir fry)3) √ Yuk Gae Jang ( Spicy Beef Stew) Probably my new favorite soup!4) Kamja Tang (Pork Back and Potato Stew)5) Dak Dori Tang (Spicy Chicken Stew)6) √ Kimchi Jjigae (Kimchi Stew)7) √ Seaweed Salad8) √ Sauteed Sea plant 9) Soondubu Jjigae (Spicy Soft Tofu Stew)10) √ O jing chae muchim (Seasoned dried Squid) So delicious you don't even know!11) √ Pan-fried Tofu12)√ Spicy Mackerel Stew13) JangJoRim (장조림)14)√ Spring BanchanLet the cooking continue!view my portfolio here

Father, I have Sinned..Kimchi Jjigae My way!

Yes, it took me 3 whole weeks of cooking Wednesdays to finally deviate from God give Perfection or in other terms, the Korean recipe! I did it my way this time AND because I did, I have committed a sin, and I shall never be forgiven. No matter how much Kimchi I eat or how many times I finish my entire rice at school. I have committed the ultimate sin. God will have no grace for me.This sin is almost as bad simultaneously walking under a ladder, opening up an umbrella indoors, throwing away your rice and then cursing your mother to her face. Ohhhh! it's bad.. but OH! it was worth it!. I'm surprised it took me this long to sin. ;)So I have deviated from the right way to make Kimchi Jjigae, a most sacred fermented stew that is sipped all around wintry Korea, day in and out. Legend has it that it keeps you not only healthy and happy, but it also gives you mad chopsticks skills so that you can attract the proper mate and then marry in 2 months time. I swear it's true!How did I manage to mess this soup of the matchmakers up? You see, I have not only added mushrooms, but I also added Pumpkins! Yes, I'll never marry! I'll be an old maid for life. Gasp, yes! You have permission to Gasp again! ::Inge, pauses to hear the crowd gasp, again and again:: I should be slapped in the face, thrown out of the country or worse, be forced to clean a Kimchi factory with a toothbrush.Expect more delicious unholiness from me in the future. What will I do next? Perhaps make riceless bibimbap..?  ::all the Koreans in the room gasp and say "You wouldn't dare, Inge!" "Ha, just watch me! Muahahaha!" So here's the Traditional Kimchi Jjigae recipe from www.maangchi.com and just throw in some delicious Pumpkin and Mushrooms to take it up a notch!Ingredients:* 200 grams of Pork belly (about 1/2 pound)* 4 or 5 cups of chopped kimchi* 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste* onion, green onions* half a package of tofu* sesame oil and waterOk, let’s start!1. In a shallow pot, put some chopped kimchi and juice.2. Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.3. Pour water until all ingredients are submerged.4. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)5. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.Ta Ta for now!

My Crazy Cooking Mission ~ Part 2!

 

It was a mad Wednesday morning! I had had no coffee; I had just one hour before I had to go to work to create 3 different Korean masterpieces; and I hadn't even gotten out of my pajamas!This  Wednesday Cooking Mission? Bean Sprout Panchan, Sauteed Seaweed and Fried Tofu.Could I, would I make it? or would I fail and be miserably late for school and be sent to the principle's office to stare at his white concrete wall? Please God, NOooooo! ::inge shudders as she thinks of the last time that happened!:: I had no time to dilly dally, fart around, smell the roses, nope. none of that crap!. There was no time to quench my thirst or to run to the loo! I barely had time to swallow my own spit, but lucky I managed that task because drool is just gross.So as I was furiously washing, chopping, frying, and crossing my legs and jumping up and down so I wouldn't need to go to the water closet, my computer rang! Low and behold it was my sister Emmy calling all the way in Amer-i-ca land. She was making an Indian curry for dinner at that very moment!Sigh, my heart melted! In fact, it melted straight onto the floor. What a mess! So as I was cleaning up my heart from my floor, thank God it's linoleum!, she proceeded to ask me of life and how to cook her curry.As I made up fantastical stories of my Korean life full of daisy picking and the proper method to follow her recipe (basically recipes are dumb), I scrambled to chop pounds of garlic, onions, bean sprouts, sea plant and whistle in order to distract myself from using the powder room..Somehow in that hour, I managed to not only talk to her,  but make all of these dishes perfectly (ok, ok, you're right, one dish was over salted~it tasted like I a glass of sea water ~ but sea plant is supposed to taste like that, right? ), then I managed to eat everything in record time.  I'm a champion food chewer, but my jaw is still sore from all the bean sprout chewing, I put my shirt on frontward and got to work on time! It was a rock star kind of Wednesday. Well except I never found time for the whole bathroom break...Ok, so here's my list of Korean food that I have committed to cook before I leave the land of Kimchi and Visors.. And my progress so far!My next mission? Well my Napa Cabbage Kimchi is getting quite fermented. In fact, it is almost 2 months old... I am so proud, my little baby is growing up! So I am thinking about a nice pot of Kimchi Stew.. What do you think?1) Kimchi (√cucumber, √cabbage, and spinach)2) √ KongNamul Banchan (Bean Sprout stir fry)3) √ Yuk Gae Jang ( Spicy Beef Stew) Probably my new favorite soup!4) Kamja Tang (Pork Back and Potato Stew)5) Dak Dori Tang (Spicy Chicken Stew)6) Kimchi Jjigae (Kimchi Stew)7) √ Seaweed Salad8) √ Sauteed Sea plant 9) Soondubu Jjigae (Spicy Soft Tofu Stew)10) O jingo Chae Mu Chim (Seasoned dried Squid) So delicious you don't even know!11) √ Pan-fried Tofu12) Spicy Mackerel Stew13) JangJoRim (장조림)14) Spring BanchanLet the cooking continue!view my portfolio here

A Magic Salad Invention!

My favorite thing in the world to do is open up my refrigerator, grab all the ingredients that look and smell somewhat edible, wash, chop, shred, tear, and beat them silly, throw everything in a bowl, put some oil and vinegar it and then Say Abracadabra!, Open Sesame!Then! I walk behind a black cat, glue together a broken mirror, close an umbrella indoors, sprint under of a ladder, and unspill milk. I do all of this while praying to the salad gods that magic will occur. This morning it did! Woot, woot!It was a crazy concoction, and it actually workedA Coconut, Sesame and dried seaweed salad topped with two delicious eggs! Amazing. Who would have thunk that it all these flavors could be such fabulous friends? not me. I should unspill milk more often!

For all of those curious here are the magic ingredients : Amounts subject to personal taste. More of what you like, less of what you don't or in my case a lot of everything! :)1) your favorite greens: lettuce, spinach, etc.2) chopped cucumbers3) halved cherry tomatoes (optional)4) the secret ingredient (look in your international grocery store) --> crumbled dried seaweed (Korean name: Miyok)5) sesame seed oil6) toasted sunflower seeds or sesame seeds7) toasted unsweetened coconut flakes8) 2 perfect sunny side up eggs

Only 5 little months left.....

Can you believe that it is the second to the last day of March and that spring will be gracing it's lovely face on South Korea very soon? Yet, what is much more crazy is that I only have 5 months (really 4.5 months) left in Korealand! I can't believe it. I have been here for over 1.5 years and now I only have 4.5 months to go! Part of me can't wait to bust a move and leave the land of fermentation and urbanization in the dust as I head for some tiny, whole-in-the-wall countryside town, where I'll know my next door neighbors by name, speak the local language and run to the sounds of birds and crickets. But then there is that other part of me that has started tallying and making lists of all the things that I have left to learn and all the places yet to go and most importantly all  of the food left to try.So in my haste to fill up the next 4~5 months with as much learning as possible before I head of to...??? (I'm thinking I might close my eyes and pin the tail on the world map and see where the pin gets stuck. No dart throwing for me, I would for sure miss the map, or hit Russia dead center, because you see, my throwing capabilities are probably on par with how good Richard Simmons is at straightening his hair. So I prefer the pinning proposition, that way I'll be sure to aim somewhere in the world that is both warm and tropical. Join me for Christmas in the tropics anyone? ) But back on task. So one of my goals before I pack my backpack? Learn to cook Korean food.I have decided that every Wednesday night I am going to cook at least 1 Korean dish that I don't know how to make yet. So tonight, which was a Wednesday. What was in order? Cucumber Kimchi and Seaweed Salad.. Yes, yes they sound terribly gross and disgustingly healthy, but really all Korean food sounds this way. So don't worry about the name, just taste it and your mouth will thank you and do a happy dance, and then you will know why I have been able to live in this arctic zone for the past 1.5 years.And of course, here are a few pictures to prove the validity of my cooking mission :)

Here are the links to the recipes if you want to taste the amazingness.Cucumber Kimchi ~~> Tip : I added a splash of sesame oil to finish the Cucumber Kimchi, the oil really takes the kimchi to the next level by mellowing the spices a bit and nuttifying the dish. http://www.maangchi.com/recipe/oisobagi-kimchiSeaweed or Seaplant Salad ~~> Tip: I added julienned cucumbers and carrots, and quartered cherry tomatoes for an extra burst of flavor... http://www.maangchi.com/recipe/miyuk-gukAnd Finally here is the list of the Korean foods that I am determined to learn to cook before I leave.. (all the √ ones I have completed) These shall be conquered with the help of the Korean cooking master of www.maangchi.comYes, yes, I admit that almost all of these foods sound really weird and icky, but just wait until you taste them, then you will stop all your wasteful doubting.1) Kimchi (√cucumber, √cabbage, and spinach)2) KongNamul Banchan (Bean Sprout stir fry)3) Yuk Gae Jang (Spicy Beef Stew) Probably my new favorite soup!4) Kamja Tang (Pork Back and Potato Stew)5) Dak Dori Tang (Spicy Chicken Stew)6) Kimchi Jjigae (Kimchi Stew)7) Seaweed Salad √8) Sauteed Seaplant9) Soondubu Jjigae (Spicy Soft Tofu Stew)10) O jing-go Chae Mu Chim (Seasoned dried Squid) So delicious you don't even know!11) Panfried Tofu12) Spicy Mackerel StewLet the cooking begin!

Three Cheers for Fermentation!

This past week I moved one giant step closer to becoming Korean! No, I didn't dye my hair black, and I haven't suddenly become good at math. It is much more serious than that! I am both proud and ashamed to say I am have made Kimchi all by myself. Kimchi for those of you that don't know, is Korea's miracle food. Akin to Manna from Heaven, butter on bread, hot fudge on cake, but in a very healthy, garlic breath sort of way.They (the Koreans) say it (kimchi) will cure any aliment from a cold to the worst of cancers. This is perhaps why Korean hikers pack in pounds of kimchi from Korea when they go on treks up the Himalayan Mountains? You know just in case one of your limbs falls of due to frostbite or the werewolves, you can always rub some kimchi on it, then you'll be fine! This stuff will regenerate limbs! Incredible. Watch out doctors, you'll be out of business once the Kimchi mania spreads to the West!Every Korean meal by law.. er practically... must, I repeat MUST have kimchi.. So what IS this 'kimchi'? Well simply put, it is a mixture of Garlic, Chile Powder, Onions, Soy Sauce all smash together and then slathered onto a poor unsuspecting head of Napa Cabbage. The cabbage is then promptly thrown into airtight Tupperware, refrigerated for weeks or months on end in order to properly ferment and sour. The more fermented it is, the better chance of re-growing limbs and having 10/14 vision.. Errr.... on second thought due to the massive amounts of bi-focals I see in Korea, kimchi must not help the eyes. You think maybe they should consider fermenting carrots instead?p.s. If you're up for the Fermentation challenge here is the recipe --->http://www.maangchi.com/recipe/kimchi-kaktugi it's so easy and delicious, in a special fermented kind of way.