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Friday, July 20, 2012

Doenjang jjigae (soybean paste stew)


Doenjang jjigae (Institute of Traditional Korean Food)
Doenjang jjigae is a stew made of tofu, zucchini, and other ingredients seasoned with soybean paste. Doenjang jjigae is an everyday Korean stew. It tastes best when boiled in unglazed pottery. Certain studies have shown that the lecithin in soybean paste may prevent arteriosclerosis and other diseases.
Ingredients
● 90 g beef (top round-sirloin)

● 15 g dried brown oak mushrooms

● seasoning sauce: 1/2 tbsp clear soy sauce, 1 tsp minced green onion, 1/2 tsp minced garlic, 1/3 tsp sesame salt, 1/8 tsp ground black pepper, 1 tsp sesame oil

● 3 1/2 cup rice-washed water, 5 tbsp soybean paste, 1/2 cake tofu

● 1 tsp coarse red pepper powder

● 1/2 green onion, 1 green pepper, 1 red pepper


1. Clean beef and cut into 2.5 cm-square and 0.5 cm-thick pieces.

2. Soak mushrooms in water for 1 hour, remove stems, wipe dry and shred into strips.

3. Cut the tofu into chunks of less than 3 cm.

4. Mix beef and mushrooms with seasoning sauce.

5. Cut green onion and peppers into 2 cm-long slices.

6. Preheat the pot, add the beef and mushrooms, stir-fry for 2 min. on medium heat, then add rice-washed water.

7. Dissolve soybean paste in the mixture and put on high heat. When it boils, lower the heat to medium and boil for another 10 min.

8. Add tofu and coarse red pepper powder, boil for 2 min. Add peppers and boil for another minute.

Tips

● After adding tofu, just boil it briefly to keep it soft.

● In summer, young pumpkin slices can make a good addition to the stew.

(Adapted from the Institute of Traditional Korean Food)

Monday, July 16, 2012

Little pasta, big impact: Think small when making potluck


What is orzo? How do you cook Israeli couscous? Can you say orecchiette?

There’s a dizzying array of dry pastas on store shelves. Some have fancy names for something that’s basically macaroni.

We’re giving big pasta like elbows and corkscrews the summer off and downsizing for potluck salads.

Too often dainty pastas like orzo and ditalini wind up in soups, but they’re great for salads and just as economical as their big sisters.

And they cook more quickly because of their size, so you can make pasta salad in a snap.

Larger pasta shapes tend to overwhelm the other ingredients. Small ones make room for scooping it all up in every bite.

Pasta salads are must-haves for feeding a crowd because they go a long way.

When making, allow about 1 cup of salad per serving if you’re having just one salad and a half cup if you have two or more salads. About 50 percent of your salad should be made up of pasta and the rest should be vegetables or other ingredients.

Here are some smaller shapes to try:

Orzo is rice-shaped and less than 1/4-inch long when cooked. Besides salads and soups, you can serve it as a side dish or stuff it in hollowed tomatoes.

Couscous comes in two sizes. The smaller version is sometimes mistaken for a grain; the larger, also called Israeli couscous, is pearl-sized. The latter has been showing up in more and more recipes, including salads. Israeli couscous adds little starchy bursts to today’s Israeli Couscous with Watermelon, Watercress and Feta.

In Italian, orecchiette (oh-rayk-kee-EHT-tay) means “little ears,” after the pasta’s shape. Orecchiette is a good change-up for salad because it’s not super small but still not huge.

Whatever pasta you choose, putting it in a salad offers an easy way to use the other bits and pieces lurking in your refrigerator. Have half a bell pepper or cucumber? Chop it up and toss it in.

You can use just about any raw or cooked vegetable in a pasta salad. Meats, too. Think chunks of ham or salami, prosciutto and even leftover rotisserie chicken. Shredded or cut up cheeses are also good additions.

Smaller pastas do better with a vinaigrette-style dressing. That way, they don’t get lost in heavy mayonnaise and other creamy dressings.

A fruity extra-virgin olive oil works best, but you also can use regular olive oil.

And if you can’t bear to stray from the corkscrew or penne pastas, you can find mini versions. A few years ago, Barilla pasta introduced its piccolini (meaning “little ones”) line of mini pastas. Look for farfelle (bowties), penne, fusilli and gemelli.

Ditalini chopped salad Serves: 16

Preparation time: 20 minutes

Total time: 45 minutes

This is a perfect potluck salad because it feeds a crowd. Bell peppers, cucumber and romaine add crunch, while salami adds that meaty taste. You could substitute leftover chicken for salami.

● 16 ounces ditalini pasta

● 2 cups cubed provolone or shredded Italian cheese blend

● 4 cups chopped romaine

● 1 medium red onion, diced

● 1 cup chopped red, yellow or orange peppers

● 1/4 cup chopped flat-leaf parsley

● 1 cup seeded and diced cucumber

●1/3 pound cubed salami

For dressing
● 2 large shallots, peeled

● 3 cloves garlic, peeled

● 1/4 cup Dijon mustard

● 1/4 cup red wine vinegar

● 2 teaspoons sugar

● 1/2 cup olive oil

● Salt and pepper to taste

Cook the pasta according to package directions. Drain and spread it out on a baking sheet for 30 minutes.

In a large serving bowl, combine pasta, cheese, romaine, red onion, peppers, parsley, cucumber and salami.

For the dressing, place the shallots and garlic in a blender or food processor. Pulse several times to chop. Add the Dijon, red wine vinegar and sugar. Pulse to combine.

With the blender or processor running, slowly add the oil in a steady stream to emulsify. Taste and adjust seasonings and ingredients as necessary. Season with salt and pepper to taste. Pour the dressing over the salad and toss to combine.

From and tested by Susan M. Selasky in the Free Press Test Kitchen.

Orzo and broccoli salad
Serves: 8

Preparation time: 15 minutes

Total time: 30 minutes

This salad gets a lot of flavor from chopped olives and garlic. Use good-quality red wine vinegar, and substitute 1 tablespoon chopped fresh oregano for dried, if desired.

● 4 ounces orzo

● 1 large head broccoli, cut into small florets (about 5-6 cups)

● 1/2 cup finely chopped green onions

● 1/2 cup sliced black olives

● 1 small carrot, grated

● 1 cup corn, cut fresh from the cob, optional

● 1 teaspoon dried leaf oregano

● 1 clove garlic, pressed or crushed and finely minced

● 1/4 teaspoon ground black pepper

● 1/3 cup olive oil

● 1/4 cup red wine vinegar

● Salt to taste

Cook orzo following package directions. During the last 3 minutes, add the broccoli. Drain in a colander and rinse lightly with cold water.

In a large bowl, place the orzo and broccoli, green onions, olives, carrot, corn if using, oregano, garlic and pepper.

In a glass measuring cup, whisk together the oil and red wine vinegar, and then toss with the salad ingredients. Add salt to taste. Chill one hour before serving.

Adapted from www.about.com.

This summer’s pasta salads feature small pasta, like in this orecchiette with grilled vegetables. (MCT)

Orecchiette salad with grilled vegetables
Serves: 8

Preparation time: 10 minutes

Total time: 30 minutes

Grilling lessens the natural bitterness of radicchio. A splash of sweet balsamic vinegar balances it.

● 8 ounces orecchiette (about 2 cups)

● 1 small head radicchio, halved lengthwise and cored

● 2 small bulbs fennel, cored and cut into 1/2 inch wedges, plus 1/2 cup chopped fennel fronds

● 8 assorted baby bell peppers, halved and seeded

● 1/2 cup olive oil, divided

● Kosher salt and freshly ground pepper

● 1 can (15 ounces) cannellini beans, drained and rinsed

● Juice and zest of 1 lemon

● 2 tablespoons chopped fresh parsley

● 1 1/2 teaspoons balsamic vinegar

● 3 ounces Parmesan cheese, shaved with a vegetable peeler

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and set aside.

Preheat a grill to medium-high. Place the radicchio, fennel wedges and bell peppers in a large bowl; drizzle with 1/4 cup olive oil. Season with salt and pepper. Grill vegetables, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces. Transfer to a serving bowl.

Add the cooked pasta, cannellini beans, the remaining 1/4 cup olive oil, lemon juice and zest, parsley, balsamic vinegar, 1/4 teaspoon salt and pepper to taste. Toss to combine. Add the Parmesan shavings and fennel fronds and toss again gently. Serve immediately or refrigerate, covered, up to 6 hours. Bring to room temperature before serving.

Adapted from www.foodnetwork.com.

Tested by Susan M. Selasky in the Free Press Test Kitchen.

By Susan M. Selasky

(Detroit Free Press)

(MCT Information Services)

Samhap janggwa, (Three braised delicacies)



Samhap janggwa (Institute of Traditional Korean Food)


Samhap janggwa is a dish of three kinds of seafood (mussels, abalone and sea slug) braised with beef and seasoning. Nowadays, the seafood is cooked alive, but in olden days it was dried then cooked after soaking in water because the amino acid and taurine content increases during drying and enhances the taste.

Ingredients

● 160 g abalone, 5 cups water

● 60 g soaked sea slug

● 00 g mussels, 3 cups water, 2 tsp salt,

● 50 g beef (top round)

Seasoning sauce: 1/2 tsp soy sauce, 1/2 tsp sugar, 1 tsp minced green onion, 1/2 tsp minced garlic, 1 tsp sesame salt, 1 tsp sesame oil

Braising sauce: 1 1/2 tbsp soy sauce, 1/2 tsp ginger juice, 2 1/2 tbsp honey, 1/2 cup water

● 1 tsp sesame oil

● 1 tsp pine nuts

1. Clean the abalone. Take out the flesh and remove entrails. Slice it into 0.5 cm-thick pieces, maintaining the abalone shape.

2. Wash the soaked sea slug and halve it lengthwise, then cut it into 2.5 cm-square pieces.

3. Cut off the whiskers from the mussels, rinse in salt water.

4. Clean the beef, cut it into 3 cm-wide chunks and then slice finely, season with seasoning sauce.

5. Prepare pine nut powder.

6. Pour water into the pot, heat for 2 min. on high heat. Scald the abalone, sea slug and mussels for 30 seconds.

7. Put braising sauce into the pot, heat for 2 min. on high. When it boils, lower the heat to medium, continue to boil for another 7 min. When the braising sauce thickens, put in the beef and braise for 2 min. Add abalone, sea slug and mussels, braise for 3 min. with sprinkling broth for a gloss. Mix them with sesame oil together.

8. Place on a dish and top with pine nuts powder.

Tips
Braise seafood on medium heat slowly, or it may become tough.

(Adapted from the Institute of Traditional Korean Food)

Saturday, July 7, 2012

Spicy Sichuan Cuisine at Lotte Hotel Seoul


Toh Lim offers “Spicy Sichuan Cuisine” through Aug. 31. Executive chef Peter Yao, who has made a name for himself in top hotels and restaurants in Shanghai, Taiwan and Singapore, including the Grand Hyatt in Shanghai and the Michelin one-star restaurant Fook Lam Moon in Hong Kong, presents “Spicy Sichuan Cuisine” at Lotte Hotel Seoul this summer. Chinese cuisine originated in the Sichuan Province of China is famous for its bold flavors, exceptionally spicy taste, and richness of garlic, ginger and mustard as well as Sichuan peppercorn. The lunch and dinner course menus are priced at 110,000 won and 170,000 won, respectively, excluding tax and service charges. For more information, call (02) 317-7101~2.

Lobster banquet at JW Marriott Seoul Grill


JW’s Grill, JW Marriott Seoul’s signature steak house, will serve a variety of seasonal dishes featuring fresh lobster from the waters of the north Atlantic from July 6-29. JW’s Grill presents 11 individual lobster dishes, including lobster carpaccio garnished with sea urchin sauce; lobster and seafood ravioli with wine cream sauce; mango and lobster salad garnished with champagne sauce; lobster stuffed with scallops and shrimp; and lobster and tenderloin roasted in truffle butter. Two-course menus will also be available. Prices for appetizers begin at 12,000 won, and main dishes at 55,000 won. Set menus are also available from 100,000 won, excluding tax and service charges. For more information, call (02) 6282-6759.

Chinese, Japanese cuisine at Imperial Palace Seoul


Two restaurants at the hotel are offering new menus available to guests until Aug. 31. The Chinese restaurant, Cheon San, presents Chinese-style cold noodles. The restaurant serves “naengmyeon” made from beef and chicken broth to produce a nutty taste and thinner noodles. Ingredients include jellyfish, squid and sea cucumber used as garnish as well as special peanuts and mustard sauce. The price is 20,000 won, excluding tax and service charges. Buffet Familia presents Japanese cold udon that contains special ingredients such as “katsuobushi,” “denkatsu,” kelp and crown daisy. The price for the buffet is 72,000 won, excluding tax and service charges. For more information, call (02) 3440-8000.

Guksu-jangguk (noodles in clear broth)


Guksu-jangguk (Institute of Traditional Korean Food)
Guksu-jangguk is a soup of thin wheat noodles in hot broth with garnish. In the olden days, it was habitually served to guests at a birthday gathering or festival. Noodle dishes on birthdays signify hope for a long life. At weddings the long noodles signify a good, long relationship between the bride and groom.

Ingredients

- Broth: 200 g beef (brisket shank), 12 cups water

- Fragrant seasoning: 40 g green onion, 20 g garlic.

- 1/2 ea young pumpkin, 1/4 tsp salt

- 1 ea egg

- 0.1 g shredded red pepper

- 1 tbsp oil

- 300 g noodles (thin noodles), 10 cups boiling water, 1 cup additional boiling water

- 1 tbsp clear soy sauce

- 1/2 tbsp salt

1. Clean the beef. Trim and wash fragrant seasoning. Put the beef and water into the pot, heat for 10 min. on high. When it boils, lower the heat to medium, simmer for 40 min. Add fragrant seasoning and continue to boil for 20 min.

2. Take the beef out from the broth, cut it into 4 cm-long, 1 cm-wide and 0.3 cm-thick pieces. Filter the broth through cotton cloths.

3. Cut the young pumpkin into 5 cm-long pieces, cut them round, shred 0.4 cm-wide/thick (77 g), marinate with salt for 10 min. Wipe water with cotton cloths.

4. Panfry egg for yellow/white garnish, shred it 4 cm-long, 0.2 cm-wide pieces. Cut shredded red pepper into 1 cm-long pieces.

5. Preheat the frying pan and oil, stir-fry shredded young pumpkin for 30 sec. on medium heat, maintaining green color (70 g).

6. Pour water into the pot, heat for 9 min. on high heat. When it boils, add noodles and boil for 1 min. When it boils again, add 1/2 cup of water, wait for 1 min. When it boils again, add 1/2 cup of water again and boil for 30 sec.

7. Rinse the noodles in water, make coils with the noodles, drain water in a strainer.

8. Pour the broth into the pot, heat for 5 min. on high. When it boils, season with diluted clear soy sauce and salt, bring it to a boil to make clear broth.

9. Place the noodles in a bowl, add the broth and garnish with beef, young pumpkin, egg and shredded red pepper.

Tips
- Before placing noodles in a bowl, dip the noodles once in the broth.

- Fried beef and/or toasted laver may be recommendable for tasteful garnish.

(Adapted from the Institute of Traditional Korean Food)

Tuesday, July 3, 2012

Anion LED Bulbs absorbing Smoke and emitting Anion (Vitamin in the air)




Please feel free to contact AIMHIGH INT’L INC., KOREA for your order and inquiry.

(It is very excellent for home, office and restaurants to clean air and reduce smoke, dust and etc)