Korean Radish two ways

Korean Radish two ways

I found this amazing company in Bangkok that home delivers fresh organic vegetables and fruits. It is called CSA Munching Box by Raitong Organics Farm.

After reading through weeks of their facebook posts, I couldn’t help myself but to subscribe to their munching box.  A 4kg box full of organic vegetables and fruits gets delivered to your door step every week. The exciting thing is that it’s contents is based on what’s produced seasonally and locally in Thailand.  Apparently, you are supposed to consume vegetables and fruits 4 hours after it’s been picked in order to enjoy the optimal taste and nutrients. I think this box is as close I am going to get unless I have my little farm growing vegetables and fruit myself.

I was like a kid opening my first box of goodies when our first box arrived. Who wouldn’t you when you see them…?? They were so fresh and crisp!

CSA munching box

 

My favourite of all were the fresh carrots. We munched away on them raw and they were delicious! We then moved on to passion fruit and rose apples. So sweet!

carrots

 

Since the box’s arrival, our meals have been based on all the vegetables from the box. Last night’s dinner was radish done two ways in Korean style. Koreans use a lot of radish in our dishes, mostly stews and soups!  I prepared dried Pollack soup and hair tail fish with radish in soy sauce  to help cure my cold. I will post the recipes in the next few weeks, I promise! 

 

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The box included Amaranth which I have never used before. Luckily the CSA guys provided a recipe and my first attempt trying these colourful leaves was a success.

amaranth

 

I will write more on CSA Munching Box by Raitong Organics Farm in few weeks. I can’t wait to see what is in my box next week!!  Stay tuned! 🙂

Eating my way through Seoul II

Eating my way through Seoul II

If I have to pick one restaurant from my childhood memory in Korea, there is only one that pops up in my mind. Every time I visit Korea I always go.  The restaurant has been around since 1966 and it’s renowned for their handmade noodle soup (kal guk su-칼국수).  Why do I like this restaurant so much?  Firstly, there aren’t many non-chain restaurants that make their own noodles and their authentic stock like this one. Any guesses??  Drum roll please….. Myundong Gyoja (명동 교자) restaurant!

My last visit to Korea was going to be a slightly different to my usual trip. Instead of going to all my usual favourite places, I decided I was only  going to try new places,  but Myundong Gyoja had to be an exception. I just couldn’t go back home without having my fix from Myungdong Gyoja restaurant.

My girlfriend and I arrived at the restaurant exactly at noon and luckily there were only a few people waiting for a table. Usually, there is a long queue with a mix of locals and tourists.  By the time we finished our lunch, there were at least 50 people waiting outside for tables.  The staff  were very efficient and friendly despite the high turn over of the customers and all the food was served really fast. Don’t expect to sit and chit chat however. It’s one of those restaurants where you eat and run…

 

 

kal guk su(칼국수), aka handmade noodle soup is the star dish here. The free flow Kimchi is also very famous and has an incredible amount of  garlic.  It’s so strong they give you chewing gum when you ask for the bill to ease the smell of garlic. Besides the kimchi, a bowl of rice mixed with millets is served free of charge with  the noodle soup. It’s a lot of food for only S$10.

 

 

I was reading through a few reviews on the restaurant in Korean and one of the reviews suggested to order only one bowl of kal guk su and one serving of dumplings so you can have best of the both.  We were silly enough to order a bowl of noodle soup each and ended up staring at other customers with dumplings!!

 

 

 

Other dishes served in this restaurant include cold soy bean noodle (kong guk su) and chilli noodles (bibim guksu). I have never tried these dishes simply because the kal gul su is the best and leave no room for anything else. According to the restaurant website, you can  buy their home made kimchi and take it away.

 

How to get to Myung dong Gyoja:

 

Address:

Seoul-si Jung-gu Myeongdong 10-gil 29
(Myeongdong 2-ga)

There are two Myungdong Gyoja restaurants in Myungdong, They are not too far from each other.  If you are heading to Seoul next time, don’t forget to check this out!

Balcony gardening update

Balcony gardening update

It’s been a while since I updated everyone on my gardening. We have recently moved to Bangkok, hence the silence.  Don’t worry, I am still traveling to Singapore frequently for my regular Korean classes and events.

I haven’t quiet figured out what will grow well here as the weather in Bangkok is hot! hot! hot! but certainly not as humid as Singapore. My balcony  is about 3 times bigger than what I used to have and I even have a tap which will come handy for watering all my babies… 

 

My first project for the new balcony garden is to find good soil and compost. If anyone can recommend a good nursery in Bangkok, please drop me a line!!!

 

Actually, the best part of the balcony is the view. One side has the concrete jungle of central Bangkok and the other side is a beautiful park with a lake!

 

 

Meanwhile, I have received lots of emails from my readers with questions on gardening and some great photos of their own gardens. Thanks to everyone who has contributed and congratulations on your successes.

Here are some photos from a balcony garden enthusiast who mastered growing kai lan – Chinese brocoli.  It looks big enough to stir fry for the whole family! Well done!

 

 

Here is some Choy Sum – did you know this vegetable is a member of the Mustard family??

 

 

These tomato seedlings need a new home! Too crowded…I hope they were  re-potted shortly afterwards.

 

 

 

Finally, these are photos from my mother-in-laws farm in Australia. They have variety of vegetables and fruit growing and  13 cows and a few calves running around along with chickens and chicks. Their farm has been designed for self-sustainability, so they only grow what they need. If there is a surplus at harvest time, they will barter their crops with other local farmers. What a great life!!