February Bangkok Farmers Market

February Bangkok Farmers Market

Yes, I finally started back at Bangkok Farmers Market in February. Unfortunately, my husband was away to help with the heavy lifting so it was hard work and I ended up with a minor back injury!!  Thank goodness for my friends who came to help out over the weekend and those that visited my stall. I don’t know what I would do without them…Hope my husband is reading this!! hint hint!!

Back in Sydney, I used to make necklaces and sell them at a market in Mosman. It was never about selling though, it was all about catching up with friends, eating and shopping. Except for the Thailand heat, it feels almost like that here at Bangkok Farmers market. Ah, the good old days…!

Busy packing before the market.

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I had a new item to sell at the February market and it was really exciting to hear all the great feedback! My new “Green papaya” kimchi! It’s a mix of the crunchiness of green papaya together with Kimchi sauce! A great combination!!

 

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My organic kimchi!

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My bibimbap stand which comes with organic brown rice! Very healthy…

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Making hodduk(cinnamon pancake) – a lot of people are often surprised to know that this is a popular Korean street snack food!

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The cooking classes are getting a lot of interest, especially Kimchi making class. I love meeting people who have the same passion as I do about cooking or are just curious about Korean food. I’ll be starting regular monthly classes soon so get in early to avoid disappointment!

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I will be back at the March Bangkok Farmer market (15th & 29th). If I have time, I will take my friends suggestion and try making green mango kimchi as well this time. That should be an interesting flavor mix. Be sure to come and visit if you are in Bangkok!

 

 

 

 

An-nyung Korea!

An-nyung Korea!

I received an email today from a Korean reporter who has published a story on the An-nyung Korea event in Singapore last August. I was working at this event demonstrating how to make bibimbap (비빔밥) and dduk bok yi (떡복이). I can’t believe I made to Korean TV!!!!  If you want a glimpse of the report, click here. It’s in Korean, but I am sure you can get the gist.

Here are some pictures of the event.

 

Getting ready for the cooking demonstration!

 

 Ingredients for bibimbap.

 

Beautiful colour and healthy dish….

 

Now, time for the next dish. Dduk bok yi!

 

It’s ready! Looks spicy… 🙂

 

Time for tasting!

3 seconds of fame on Razor TV

My 3 seconds of fame on Razor TV… I was giving Korean cooking demonstration on Bibimbap and Ddubokyi over at Bukit Panjang Korean food festival and a few glimpses of me was captured… Well, that’s a start of being a star, right? ^-^

Simply Her September issue

Simply Her September issue

I was very excited to be invited to contribute a recipe in the September issue of Simply Her magazine. My first magazine interview and photo session!  Now I know how the photo shoots are done in magazines.

 

Don’t move…

 

Let’s move this to here and then this over there….

>So now waiting begins….

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A month later, here are the photos and the recipe. They look fantastic, don’t they?

 

 

 

My recipe is in the Home and Kids Cooking class section (page 156).  5 minutes of fame!  ^_^

Korean traditional tea – Su Jung Gwa

Korean traditional tea – Su Jung Gwa

I had some friends over who had a major craving for Korean food. We had a lovely Korean BBQ pork and wagyu beef on my hot grill and to finish off the dinner, I served a traditional Korean tea called Su Jung Gwa (수정과).  I normally cook a western dessert when I have dinner parties but this time I decided to give this dish a go as I always thought this tea seemed hard to make. The good thing about this is you can make it in advance so you have more time to prepare other dishes on  the day of the party.

Su Jung Gwa is made with cinnamon and ginger and  served with dried persimmon (곶감). If you are lucky, some restaurants will serve this tea at the end of your meal only without the dried persimmon(too expensive).  Depending on the season it can be served hot or cold. My mum gave me a bag of dried persimmon when I was in Korea and it’s been sitting in the fridge for a month. It’s too dry to eat so it was perfect for my Su Jung Gwa.

 

 

 

Just a quick note on dried persimmon for those of you have never seen or tasted.  As you can see in the picture below, it’s not easily recognizable. I also always thought the fruit is just air dried but the skin of the fruit has actually been peeled before being air dried for a least a couple of weeks.  Persimmons are in season in Autumn in Korea. In order to enjoy the fruit for throughout winter we dry them in this manner. I also prefer the dried ones instead of fresh because they are sweeter.

I am tempted to dry the persimmon and make them myself but according to my research, it might be too humid in this Singapore weather.

 

 

Well, this is a dish I have never even tempted to make as the flavor seems so complex but believe it or not, this is  the easiest Korean dessert ever!

How to make Su Jung Gwa:

Ingredients – 12 cups of water, 50g cinnamon sticks, 50g fresh ginger, 1/2 cup of brown sugar, 1/2 cup of honey, dried persimmon and some pine nuts

  • Wash and clean the cinnamon sticks and ginger.

 

  • Peel the skin of the ginger and slice them thinly.
  • Add 6 cups of water with the cinnamon sticks in a pot and boil on a high heat for 10 minutes and then reduce to low for another 20 minutes
  • Repeat for ginger
  • Strain both ginger and cinnamon separately

 

 

  • Mix the strained water in a pot. Add the sugar and honey and boil on a high heat for another 5 minutes before letting it cool down
  • While the tea is cooling down, cut the dried persimmon into bite sizes and soak them in the tea over night in the fridge

 

 

 

  • Serve the tea in a cup or bowl with the dried persimmon and garnish with a few pine nuts

 

How easy was that??   I LOOOVE dried persimmon so mine had a whole fruit while everyone else had a half the fruit. 🙂

 

 

Check out my persimmon! It’s glossy and soft…. It was so delicious.

 

One more dish I have conquered! Have a great week everyone!

Food glorious Korean food!

Food glorious Korean food!

I have reached rock bottom this week.  It’s been a month since I came back from Korea and my craving for all the wonderful Korean food I had  in Seoul is uncontrollable. Maybe too much of a good thing in one week wasn’t such a good idea?

Here are some of the dishes that I enjoyed during my trip. I think I had about 4-5 meals a day so I could get through my wish list.

 

  • Seafood stew – literal translation is steamed seafood (hemul jjim-해물찜) but it seemed like everything is called steamed and followed by fried rice with the left overs. Looks spicy, right? Well, it was damn spicy!!  Believe it or not, I had this for lunch and a few shots of soju (Korean rice wine)… yes, drinking during lunch time.  Nap time!!

 

 

 

 

  • I had oyster omelets for supper… and more drinking! I caught up with my primary school teacher and had a feast of BBQ pork. That was followed by supper with my relatives at 11pm. Yet more soju… bring it on!!  This was the best oyster omelet I had in my life…. Lightly fried with egg batter and a soy sauce dip. Yummy!

 

 

 

 

  • The next two dishes were interesting. Pork belly and pork ribs on a hot plate. This was a tiny restaurant near my parents place and it was packed. It was a rainy and miserable evening and the BBQ was perfect for the night.  Check out the fat on this pork belly….

 

 

  • Yes we grill everything including kimchi!

 

  • These pork ribs were so lean and tender. Hardly any spice on them yet still a wonderful aroma.

 

 

 

  • The next dish was from a restaurant next door. My aunt loves this dish so much she always order it while eating the BBQ pork belly and ribs. Chicken feet in chilly sauce. All the bones are removed. They were very crunchy.

 

 

  • What I crave the most on a day like this (rainy and cool) is kal guk su (handmade noodle soup). This particular one was made with ox tail stock. Normally the stock is made with either anchovies or clams. I think what made this special was their homemade kimchi and the soy sauce they added to the noodle.

 

 

After looking at these photos again, I think I will have to do something about my cravings… What to cook, what to cook….??

Korean cooking class – bibimbap

Korean cooking class – bibimbap

I really enjoy cooking and eating like all food bloggers but most of all  I really enjoy teaching cooking. Every time I see my students enjoying their creation at the end of the class, it makes me even happier.

Here is short clip of  my Korean cooking class at Korean Tourism Singapore yesterday teaching bibimbap (비빔밥). Enjoy!

 

 

 

Jjim dak – Korean braised chicken

Jjim dak – Korean braised chicken

When one of my students asked me if I can teach  Jjim dak (찜닭), I had a sudden craving for the dish. I quickly called around my family to find a recipe. Jjim dak became very popular in Korea to a point where you can almost find a Jjim dak restaurant on every corner and each one insisted that they were the original. Apparently this dish originated from a city called Andong, Korea and was made with very spicy Korean green chillis. I always wondered why it was called Jjim dak as it translates to steamed chicken but it is actually braised in soy sauce.

How to make Jjim dak (serves 3-4 people)

  • Ingredients: 10 chicken drumsticks & 10 wings, 1 potato, 1/2 carrot, 1 onion, 6 dates soaked in water, 10 dried chillies, 1 birds eye chilli, 1 leek, 1 handful of dangmyun (sweet potato noodle), 5 cups of water
  • Sauce: 8 tbsp Korean soy sauce, 1 tbs oyster sauce, 2 tbsp brown sugar, 2 tbsp chopped garlic, 1/2 tbsp freshly grated ginger, 1/2 tbsp sesame oil, 3 tbsp soju (Korean rice wine), 1/4 sesame seeds, some salt & pepper

  • Soak the dang myun in hot water to soften

  • Marinate the chicken in 2 tbsp of soju, some salt and pepper for 30 minutes

 

  • Add the marinated chicken, 5 cups of water, dried chillies and red dates in a pot and boil on a high heat for about 15 minutes. This is to cook the chicken. Mix all the sauce ingredients listed above and add to the chicken while it’s boiling

 

  • Add all the vegetables except the leek in to the pot and boil for another 20 minutes or until the potatoes are cooked.

  • As a final step, add the dang myun, leeks, and sesame seeds. My original recipe required only dried chillies but they were not spicy enough so I added the bird eye chilli to give that extra spiciness.

  • Unfortunately, my camera was playing up and I lost most of the photos I took when I was plating the dish. I managed to save a few only…   🙁

  • It was so spicy that I drank about a jug water with the chicken but my husband and I still managed to eat most of it. Instead of calling this dish Jjim dak, I think they should call it firey chicken.

 

 

Try the recipe and let me me know how you like this dish. Enjoy! 🙂

Sun du bu class

Sun du bu class

Yesterday’s seafood silken tofu stew (he mul sun du bu jji ge – 해물 순두부) class was all about perfecting Korean stock and home made chilli oil.

When the stock is made with fresh ingredients such as seafood, meat, vegetables or any combination, I find the food is  much more tastier than just using ready made stock cubes.

We also made radish salad to go with the stew. It’s a refreshing salad which is perfect for hot summer weather like Singapore. It requires great skills in cutting radish in julienne shape, so I provided a peeler which cuts in strips (a little bit of cheating I know but it saves a lot of time). The peelers are available at Daiso and its worth investing the princely sum of $2.00.

The best part is putting it all togeher and tasting what everyone cooked.  The jji ge was better than ones you taste in Korean restaurants in Singapore! We made so much that  there was enough left over to take home to the family.

Thanks everyone for joining me yesterday, I hope your families enjoyed the left overs! 🙂

PS: I love to read your comments/question on each post. Instead of sending me an individual email, please leave a comment so we can share with other readers. Thanks!

15 minutes of fame

15 minutes of fame

I thought I had already had my 15 minutes of fame with an article published in U-Weekly(优1周) this week, so I was surprised to be contacted by another journalist interested in interviewing me. She was writing an article for a magazine which is distributed to high school students across Singapore.

To my surprise, when the journalist turned up, she brought along a 14 year old student to enjoy the experience of learning to cook with me. Since Korean movies and pop stars are very popular among students thesedays, it stands to reason that Korean food  has been riding a wave of popularity as well. We chose to make bibimbap which requires quite a bit of chopping and stir frying. My student confessed that he doesn’t normally cook at home but once I showed him some simple techniques he picked it up really quickly.

  • Ingredients for bibimbap prepared for the interview
  • Teaching how to cut a carrot in fine julienne style
  • Now showing off his mushroom cutting skill…
  • Tasting time!
  • I think he really liked it….
  • A photo with my new junior chef! What a star!

What was especially nice was he emailed me next day to find out where he can buy all the Korean sauces as he wanted to try out his new culinary skills on his family. That really put a big smile on my face!  🙂