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May 25, 2011

Pan Fried Rice Cakes, do you dare a devil?


I am a rice cake lover.
Yes, I know.... It is white food.
But I eat small portion and enjoy every bite of them, and go for a walk, sometimes, to remove the guilt out of my belly.

Anyway...
One of the first thing I do in the morning is to check Korean newspaper via online, usually after CNN.com or FoxNews.com
-- Good thing that I speak two languages. Although neither of them I speak perfectly...

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May 17, 2011

Lemon Coconut Crackle Cookies, thing 1 and thing 2



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If someone asks me 3 random things that I want to avoid at all cost, that would be;
#1: Public speech --- gives me insomnia.
#2: A drunken man --- don't like the look nor the smell.
#3: Coolwhip --- I know I am weird, but I never had any good experience with this, so called "whipped dairy topping" you can find grocery stores anywhere in the U.S.

One of the worst dessert I ever had was a cake made right out of cake mix (without doctoring up) with Coolwhip as frosting that someone brought to the party many years ago. It was one of those moment that you, sort of, have to finish the plate in order not to offend the person who brought it.

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May 9, 2011

Spring Cabbage Kimchee, the taste of home

 
Have you ever shed tears over a plate of food?

A while ago I was watching an episode of "Baking with Julia" out of boredom and I saw this world famous cook, the Julia Child, was weeping over a plate of brioche tart that her guest pastry chef made.
I had no doubt that the brioche tart tasted divine and I am sure Mrs. Child was so satisfied with it.  However people just don't cry over a plate of food no matter how delicious, scrumptious, out of this world it is. Why do you think she got so emotional over that tart?
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May 3, 2011

Beef with Eggplant, This is not a stir-fry!

Korean foods are well known for its healthiness. 
It is not only because we do eat lots of vegetables with meal but also the cooking method we use to prepare the dish.

Stir-fry is perhaps one of the most popular cooking method in any Asian cuisine (of course Koreans do use that method in various dishes) but it is not the most common or popular way in Korean cooking to be honest with you.
"Muchim (무침)" is a skill to master in order to understand the Korean cooking.
Muchim involves some steaming and serious tossing, therefore no oil is necessary to cook the ingredients yet creates wonderful flavor balance without adding the extra fat in the dish.
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