March 14, 2007

Lovely gifts from Korea

Someone brought Cookbooks from Korea for Su!! *gets excited*~

Most recipes are written in both Korean and English; they came with many pretty photographs and easy to follow step-by-step pictures.
I've been taking random peeks at them over the weekends. It just amazes me how healthy Korean cuisine really is. Most cooking techniques involve blanching, steaming, broiling, occasional pan frying and raw fresh ingredients. Good fibre; high in protein with various beans and tofu; minimal grease + high cholesterol foods....hats off to Korean cuisine~.
Just for sake of debate; the only downsides to eating too much Korean food would be the excessive 'chilies' in everything! *laughs*; plus it isn't exactly 'low-carb-diet' friendly. Korean people serve every meal with a large bowl of rice, and make EVERYthinG FRom rice. No kidding --- Rice cake, rice dumplings, rice noodles, rice candies, rice desserts...even a rice DRINK! It's called Shikhye~ I quite like it. *I still have NO clue how to pronounce that*~ *laughs*
Here are a couple of recipes I've pulled out from the books. It's ridiculously easy to prepare. Doesn't take too much time and has little mess to clean up after. Su loves Korean food.

Seasoned Calamari
2 fresh calamari squids washed and sliced into bite sized pieces
1/2 cucumber sliced thinly and soaked in a little salt

50gms young spinach blanched quickly and cut into 5cm lengths
5 oyster mushrooms parboiled in salted water(slice thinly)
2 red chilies sliced thin into 5cm lenghts
1 tbsp sesame seeds

sauce: 2 tsp gochujang(Korean chili paste), 2 cloves minced garlic, 2 stalks shallots chopped, 2 tbsp sugar, 2 tbsp vinegar, juice of 1 lemon squeezed, 1 tbsp sesame oil, salt to taste

Blanch calamari in boiling water for 4-5 minutes (depending on the thickness of the flesh) Marinade with 1 tbsp sugar and 1 tbsp vinegar for 30 minutes. Strain and set aside.Toss all ingredients in the large bowl. Put on a couple of disposable gloves and mix ingredients with you hands. Only mix ingredients prior to serving.

**Now who wants to buy Su a Greek/Spanish cookbook? *hint hint*~*giggle*


Anonymous said...

Interesting I wonder if I can find the ingredients here in Kch or not?but I guess one can substitute :P

jismgor said...

ahaha me again,

i saw u walking up the main walkway

yeaaaaaaaa i think i've seen you at central station before, but i wasn't sure - the other day i was tho.

ahah yeaaaa didn't say hi cause how freaky wud that be!

ashieBee said...

suyin darling :)

thanks for the link!!! i will tell you how my version of blackforest cake will turn out to be! lets pray it'll be's for a fren's birthday celebration.

owh one more thing i was wondering about is...urmm, will the whipped cream melt if i travel for let say half an hour on tube with the cake?????

thanks alot babe for your help!!!

Su-Yin -D├ęcorateur said...

quavadis: the art of substitution is a skill not many of us have. Lucky you to have a good sense of it! :)

jismgor: oh wow...scary..LOl...indeed...say hi though next time..i wont run..i promise >.< :P haha

ashie: train+whipped cream+umid weater= absolutely not recommended ;)

William said...

Hello, i'm William from melbourne. Tried the tofu one.. doesn't look as nice as urs.. HAHA! Because i cut them in strips.. But it was good =D