When I received an email from the girlscouts leader at North View High School about conducting a cooking lesson, I was over the moon. Firstly, I was surprised the school was so creative on offering different activities and secondly, a chance to teach at a local Singapore school for the first time.
When I arrived, I was amazed at how well equipped the school was and how great they were in helping me to set up.
Most of the students had never tried Korean food and I was curious to see if they were going to eat any of the food they cooked. The majority of the students admitted that they eat McDonald 2-3 times a week so I squeezed some healthy eating tips into my lesson as well.
We cooked two dishes. First we started off with soybean sprout salad and then we cooked bibimbap. The objective of the session was for the students to learn stir frying and boiling. I also stressed the importance of food presentation as this was going to be one of the key points for picking a winner. I was surprised to learn that some of the students had never seen soybean sprouts or tasted them before.
Check out the soybean sprout salad that the students made – they were so proud!
Next was bibimbap with lots of cutting and stir frying of vegetables!!
Then came the time to pick the winner! The judges were the home economics teacher, the girls scout teacher and myself. As we couldn’t try all their food, we based the winner on presentation. It was so hard to choose just one so we ended up picking two instead!
First winner: We chose this plate as they showed initiative in creativity and colours.
2nd winner: This winner was picked as it had the best cut and plated vegetables and was very clean.
Seeing all the students eating what they cooked was the most enjoyable part for me. Thanks to North View Secondary School for an opportunity to spread healthy eating life style to the kids! 🙂
Due to the recent bad weather in Korea its been difficult getting fresh Korean vegetables in Singapore. In Sydney there is a big Korean community and a lot of vegetables are freshly grown locally. I have been taking it for granted thinking that I could get fresh vegetables anytime.
In order to overcome my frustrations, I decided to grow one of the vegetables that has been hard to come by lately – Korean young zucchini. After a month of babysitting, I had my first harvest!
To celebrate, I decided to cook Korean miso soup (den jan jji ge – 된장 찌게) as it is one of the vital ingredients. Denjang jji ge is one of the most common dishes you find on the Korean dinner table. (with Kimchi jji ge being the first, of course!)
To cook Seafood den jang jji ge, you need:
3 cups of anchovies stock, 1 potato, 1 Korean zuchini, 1 onion, 1 red & 1 green chillies, 1 & 1/2 tbsp soy bean paste, 1/2 tbsp Korean chilli sauce, 1/2 tsp minced garlic, spring onion, and any type of seafood you like (except fish).
Put the anchovy stock in a pot and add the soy bean paste, chilli sauce and garlic and boil for about 3 minutes.
Add the potato, onion, zucchini and clams, mussels and cook until potato is almost done.
Add prawns, tofu, red & green chilli, spring onion and cook another 3 minutes.
Transfer the soup into a bowl and serve with a bowl of rice.
I made some soybean sprout salad the other day so I served it with the soup along with multi grain rice… Very healthy dinner!
I had some left over glutinous rice from my Ginseng Chicken class on Saturday and decided to try Korean rice cake called Yak sik (약식) for the first time. Yak shik is served as a dessert but this is one of the must have rice cake for the the first full moon celebration of the year.
I love eating all types of rice cakes and especially yak sik. Out of all the rice cakes, I think this must be the easiest to make!
Once I cooked the yak shik, I put it in a plastic container so it will be a rectactgular shape. You can also freeze the left over yak shik and defrost in a microwave to have it later!
If you don’t have time to make rice cakes, check out my favourite rice cake shop in Singapore!
I prepared Ginseng Chicken soup (aka sam ge tang 삼계탕) for dinner to test out my recipe for this Saturday’s class. It’s been a while since I made this but it still tasted really good. My husband loved it especially because it was a perfect meal for his flu.
The white cloth you see in the pot above is cotton bag containing glutinous rice. I was cooking extra rice this way so I could make chicken porridge with the left over broth once we finished eating the chicken. Amazingly the ginseng was not over powering the soup. My husband hates ginseng and was really worried that he have to skip dinner. Phew….
So far the chickens I have seen in the supermarket here in Singapore are too big for the ginseng chicken soup. Normally the chicken has to fit in a small clay pot to serve. I think I might have to wander down to Tekka market in search for a kampong chicken.
My husband got to the chicken before I got a chance to take some photos, so the top of the chicken was gone. 🙂