영양 떡

일본 찹쌀가루 한통: michiko brand (1 lb, 454g)
brown sugar 1 cup
baking powder 3 tsp
milk 2.5 cup
any nuts, raisins, craisins

Mix
Bake at 350F for 40 minutes.

홍어회 무침 - Spicy Vinegrette Skate Fish salad

This is one of my favourite banchan in a korean meal. Banchan is a word used to describe the many side dishes that are served with rice in korean meals. This spicy skate fish banchan is fiercely red in color, and is absolutely delicious with some serious spice and tanginess to it, but with just the right amount of sweetness to make it delicious.

However, even though it is my favouite, I have never tried making it at home, nor even thought about making it myself. I thought it would be difficult to prepare the raw skate fish, so I always bought it from a korean grocery store.

Few days ago, a colleague at work asked me about this dish and whether I had a recipe for it. I had never made it, but I thought I can easily find a recipe online, and translate it for her. So, I found this recipe online, (as indicated by below link of the source) and to my surprise, preparing the raw skate fish seems simple enough.

With the holidays upon us, and lots of free time for myself and my family, I bow to try this recipe before end of the year. And when I do I will blog on how it went. In the meantime, enjoy! Especially to Krysteen.

Below name is the best I could translate the korean name to.

Spicy Vinegreete Skate Fish salad - 홍어회 무침
==================================

Ingredients:
============
Skate Fish 400g
Turnip
Cucumber
Watercress
Green onion
Pear (half)

Minced garlic 1 tablespoon
Salt 2 teaspoon
vinegar 3 tablespoon
fine chilli powder 4 tablespoon
sesame seeds
ginger juice 1 tablespoon
sugar 3 tablespoon


Instructions:

1. Cut the skatefish into slices and mix with vinegar. Let it sit for at least 30 minutes.
















2. Slice pear into thin wedges.
3. Slice turnip into thin wedges. Mix with 1 TB salt, 1TB sugar, 1TB vinegar, and let it sit while you prepare other ingredients.



















4. Slice cucumbers into thin slices. Mix with 1TB salt, 1TB sugar, 1TB vinegar and let it sit.
5. Cut green onions and watercress into adequate length.























6. Lightly rinse the skatefish with water. Using cheesecloth (or hands), squeeze the water out of skatefish.
7. Prepare the turnip and cucumber the same way, no rinsing, just squeeze out excess moisture from them.


















8. Place all the ingredients in the bowl except watercress and green onion.
9. Mix all the ingredients in the bowl.




















10. Add green onions and watercress and lightly mix them again.

















Enjoy!

from a korean blog "blog.naver.com/shs641018/150041443555"

Mussels in Tomato Sauce for Two

I love the taste of muskiness that comes from cooking mussels. It serves as a great appetizer for a big dinner party, as a main for dinner for two, and is relatively simple to make.

At home, I often make mussels in green curry sauce and lemongrass. A little secret from me: adding thin vermicelli noodes to the sauce soaks up the curry sauce and is so delicious to slurp up.

After enjoying many steamy blows of mussles in green curry sauce, my husband suggested that we try making mussels in a sauce that doesn't use coconut milk. So I googled for a tomato sauce based mussel recipe and came across this one. It is simple, and requires little time to prepare.

I forgot to take pictures of this dish while I was making it, as this was the first time with this recipe and I like to focus. Plus, my husband who usually takes photos was busy minding the bbq for a small dinner party we were hosting.

This is a delicious recipe, and the sauce was great to eat with the baguette. This will be one of our favourite mussels dish for a long time!

Mussels in Tomato Sauce for Two
From The Canadian Living Test Kitchen
http://www.canadianliving.com/food/mussels_in_tomato_sauce_for_two.php

Servings: 2

Ingredients:

1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 stalk celery, thinly sliced
4 cloves garlic, minced
1 tsp (5 mL) dried oregano or thyme
1/4 tsp (1 mL) hot pepper flakes
1 can (28 oz/796 mL) stewed tomatoes
2 lb (1 kg) mussels, scrubbed


Preparation:

In Dutch oven or large saucepan, heat oil over medium heat; cook onion, celery, garlic, oregano and hot pepper flakes, stirring often, until softened, about 5 minutes.

Add tomatoes and bring to boil; reduce heat and simmer until spoon drawn across bottom of pan leaves space, 15 minutes.

Add mussels. Cover and cook until mussels open, about 8 minutes. Discard any that do not open.

Serve with: Baguette — Tossed Salad

오이지 무침

<재료>

오이지2개, 다진파1큰술, 다진마늘1작은술, 설탕1/2작은술, 고춧가루1작은술, 통깨1작은술, 참기름1/2작은술

<만드는 법>

1. 오이지는 2mm두께로 썰어서 물에 3분간 담구어 짠맛을 뺀다.
2. 오이의 짠 맛이 빠지면 면보에 넣고 물기를 꼭 짠다.
3. 그릇에 오이지를 담고 준비한 양념을 넣은 후 골고루 무치고 간이 맞으면 마지막에 참기름 넣고 다시 한번 버무려 그릇에 담는다.

http://k.daum.net/qna/view.html?qid=3KPEb&aid=3KPEg

카스테라 - Sponge Cake

I remember growing up in Korea, loving this sponge cake. I would eat it whenever I could, and savour the taste of soft cake melting in my mouth, and wash it down with a gulp of cold milk.

When my family immigrated to Canada, I didn't know the translated name of this cake, and the sudden change in food and culture made me forget about this cake. It was when I got into highschool and discovered the existence of korean grocery market in Toronto, that I rediscovered this sponge cake.

Recently, I bought a stand mixer, and this was the first cake I baked. And I was so pleased at how easy it was to make this cake with the stand mixer. It was always the meringue that was so labour intensive, and time consuming, with all the beating of the egg whites that it requires. I always got sore arm from beating the egg whites into stiff consistency.

Now with the stand mixer, I can bake this cake and enjoy the cake with ease. Why did I not purchase this mixer earlier? And to make it even more convenient, I make this cake in the pressure rice cooker, and the cake turns out very soft and moist! The wonders of technology even extends into the kitchen and I am loving it!

If you don't have a rice cooker, you can use a cake pan and bake it in the oven, at 374F for 30-45 minutes. I put 30-45 minutes, because the cooking time can vary depending on how small or big your cake pan is. The thinner the cake, the shorter baking time it requires and vice versa. You'll know that the cake is ready when the top of the batter turns golden brown.

I like to enjoy the sponge cake plain with a cup of black coffee, but you can put icing sugar on top, or put some almond slices on top just before putting it in the oven.

Enjoy!


Ingredients
========
flour 2 cups
sugar 1 cup
eggs 6, separated into white and yolk
milk 1 cups
baking powder 2 tsp
olive oil 1 cup (or butter)
vanilla extract 2 TBSP

Instructions
=========
1. In a large bowl, mix flour, sugar, and baking power.

2. In a smaller bowl, whisk milk, egg yolk, olive oil together. If you have a mixer, whip this mixture in speed 6 until it turns creamy. Add vanilla extract and whip a little longer just to mix the vanilla into the mixture.

3. In a larger bowl, whisk egg whites and sugar, until a stiff peak forms when you take the beater out. If you have a stand mixer, beat the egg whites and sugar at whipping setting (speed 8) until the meringue turns stiff, and a peak forms when you take the whipper out of the bowl. This should take anywhere between 11-15 minutes. Make sure that the bowl is completely dry of any water or oil, otherwise the meringue will not turn stiff. Any drop of water or oil prevents the trapping of air bubbles during whipping.

3. Pour milk mixture from #2 into the bowl containing beated egg whites (#3), and mix well. Add the flour mixture (#1) into the bowl and mix well. Do not overmix, otherwise you run the risk of losing all the fluffiness of the mixture.

4. Add a coat of butter to the inside of the rice cooking bowl or a cake pan if you are using the oven. (I use butter flavour oil spray). If you are uisng a cake pan and an oven, it's also a good idea to line the inside of the cake pan with baking sheet (or parchment paper) to prevent the cake from sticking to the pan. Fold the paper and fit it over the inside of the cake pan like a glove. This cake is a light, fluffy cake so it can be difficult to separate the cake from the pan even if you coat the inside of the pan with butter.

5. Pour the complete mixture into the rice cooker bowl (or a cake pan).

6. Cook using the multi cook setting for 40 minutes. If you are using the oven, bake at 375F for 30-45 minutes.

7. When the cake is done, flip the rice cooker bowl upside down onto a cooling rack, and let cool.

8. Slice and serve with milk, coffee, or your favourite beverage.

Curried Braised Lamb Shanks with Dried Fruit

30 ml (2 tbsp) olive oil
6 (2 packages of 775 g each) lamb shanks
1 onion, chopped finely
15 g (1 tbsp) all-purpose flour
2 g (½ tsp) ground cumin
1 g (¼ tsp) Cayenne pepper (optional)
750 ml (3 cups) apple juice
2 Cortland apples, quartered
100 g (3 oz) dried apricots
100 g (3 oz) dried prunes
60 g (2 oz) almonds
10 g (1 tbsp) powdered curry
To taste salt
2 sprigs coriander, finely chopped

1) Brown lamb shanks with onion in very hot oil for 5 minutes, stirring (be careful not to burn chopped onions). Sprinkle flour, ground cumin, and Cayenne pepper (if using) and continue stirring. Add apple juice and simmer for about 45 minutes.

2) Add apples, dried fruit, almonds, curry and salt and mix well. Continue cooking for another 10 minutes.

3) Serve over a bed of Du Puy lentils or flageolets sprinkled with coriander.

6 servings
Preparation Time: 10 minutes
Cooking Time: 60 minutes

-- From Canadian Living --

Cashew Beef on Skewers

Ingredients:

10 lbs bulgoki meat
10 TBSP Fish Sauce
10 TBSP Tamarind Paste
2 Cup Water
10 TBSP Sugar
1/2 cup bottled steak sauce
1/2 cup peanut butter
2 cups (before grinding) roasted cashews
5 tablespoons dark soy sauce

Instructions:
1. Marinate the meat with above ingredients the night before serving
2. Soak the bamboo skewers in water in the morning for few hours
3. Feed the sticks with the marinated meat.
4. Preheat the oven to 375F. Place the meat on a baking sheet and bake for 15-20 minutes.
5. Serve hot.

This recipe was created for a party of 20 people. You can cut the amount of ingredients by half or a quarter for serving 10 people, or 5 people.