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Monday, 30 December 2013

Chinese Sweet Potato Custard Buns 獨家秘製奶皇包 Josephine's Recipes Episode 68



















(Servings for 2 – 4)

It depends on how much you want to make the buns, 4 large or 8 medium to small sized steamed buns, it's up to you. Just follow this step-by-step recipe carefully and make your own Happiness is Homemade. You’ll be rewarded with comforting, super soft, fluffy, chewy and tasty Chinese steamed buns. Smile. Cook. Eat. Love » be delicious!

Ingredients:
Steamed Buns Dough: 
(A)
2 cups plain flour
4 tsp sugar
2 tsp vegetable oil
1 tsp instant dry yeast
(Allinson Easy Bake Yeast)
1 cup warm milk (250ml)
should be under 38°c

Method (A):
1) Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds.
Add 1 teaspoon of sugar and yeast mix well, sit in the oven (26°c degrees) for about 20 minutes
or until bubbles arise.
2) In a large bowl, add plain flour, 3 teaspoon of sugar, 2 teaspoon oil.
Add the (1) yeast mixture to the flour and mix together with your spoon.
3) Transfer the soft and sticky dough on a clean, floured work surface then knead
well for 5 minutes. Covered with a plastic wrap and wet clothes. The fermentation usually takes about an hour, winter time is should be takes more longer. The dough should rise until it is puffy, and double or triple in sized.

Filling:
(B)
2 tbsp butter
(Lurpak butter slightly salted 100g)
2 large sweet potatoes
5 tbsp full cream milk powder
2 tbsp brown or white sugar
2 tbsp condensed milk

Method (B):
1) Heat the butter in a middle large saucepan over low heat, Add diced sweet potatoes and slowly cook until soft.
2) Add 4 tbsp milk powder, 2tbsp brown sugar, and 2 tbsp condensed milk, stirring and well blended. To boil over medium low heat and Simmer until soft or about 35 minutes. It's depends how large you cut your sweet potatoes into chunks.
3) Remove from heat, set aside and leave to cool in the refrigerator or if you want the ‘’filling paste’’came out super smooth, you can pour into a blender and puree until smooth.

Method (C):
1) Sprinkle some flour on the board surface so the dough won't be sticky and stuck when you knead it. Cut into 4-5 pieces, roll each piece of dough into a ball, then roll it up like a snail, and roll each
portion into a thin circle.Shape each in round balls, then roll into a circle with a rolling pin, with edges thinner than the middle.Wrap a spoonful ‘’filling’’ inside, pinch seam tightly.
2) Place on a greased baking sheet and turn up the edges of the base.
Transfer to a steamer, covered for 5 minutes.
3) Add cold water into steamer, steam buns over medium-high heat for 20 minutes. Rest another 5 minutes.

Notes:
1) Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE!
2) For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38°c).
3) That is so perfect to put the sugar and yeast together and sit in the oven should be under 38°c  for 20 minutes or until bubbles arise.
4) The dough can be used to make ‘’Mantou’’ for any shaped you like.It’s a kind of steamed bread.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 21 December 2013

How to Make Japanese Cotton Cheese Cake | 日式芝士蛋糕 轻乳酪蛋糕 - Josephine's Recipes Episode 67






















That is fluffy, soft and flavourful. I fall in love with this type of Cheese Cake,
You must be try it and you know what I want to say is (Perfect). They are often served as part of any celebration even to celebrate something as simple as a beautiful day.

Ingredients A
3 Egg yolks
300g Cream cheese
 'Dairylea Cheese Spread'
150ml Full cream milk
50g Sugar (3½ tbsp)
50g Plain flour (3½ tbsp)
35g Cornflour  (2 tbsp)

Ingredients B

3 Egg whites
100g Sugar (7 tbsp)

Method:
A) In a bowl, Combine cream cheese, milk ,
sugar and egg yolks, mix well.  add in sifted plain and cornflour,
stirring and well blended. Let the batter sit for at room temperature
until your egg whites is ready. (the whites are whipped separately, see (B) and folded.

B) Whisk egg whites and sugar in another bowl until soft peak is formed.
Add egg yolk mixture and beat well.

C) Pour cake mixture into your cheese cake pan and place them in a large baking dishes.
Pour enough hot water for water bath. Preheat oven to 180c, Bake for 1 hour 30 minutes, or until a chopstick inserted comes out clean. Uncovered or cover with the aluminium foil is just up to you.
If you uncovered, then your top should be golden brown.

(D) Remove the cake from oven, let cool and chill for at least 3 hours before serving.

Helpful Tips:
I have always eaten my cheese cake cold and of course you can warm them quickly using the microwave or oven. Day 2, you can preheat the oven to 180c degrees, re-bake without the aluminium foil, and your top will become golden brown and more flavourful, light, soft, textures, and fluffy. If your cream cheese has been in the freezer: heat the cream cheese, milk in a saucepan over low heat until completely dissolved. Remove the heat, add in sugar, plain and corn flour, stirring and gently well blended.

Recipe Source: JosephineRecipes.Co.Uk


Friday, 20 December 2013

Coconut Rice Krispies Treats 椰絲米通 - Josephine's Recipes Episode 66




















Rice Krispies Treats has become so popular amongst children and adults alike, this deliciously sweet favourite is a treat for all seasons.

Ingredients
1 tbsp Butter 牛油
180g Sainsbury's white mini marshmallows 棉花糖
6-7 cups KELLOGG'S® RICE KRISPIES® cereal 卜卜米
6 tbsp toasted shredded coconut 椰絲
A pinch of toasted sesame seeds 芝麻

Method:
A QUICK NOTE:
Just mix together rice krispies with melted butter and marshmallows and the best part is that both children and adults love this crunchy bites, with its sweet, coconut flavour and crispy texture.

1) Heat the butter in a middle large saucepan over low heat, add marshmallows and stir until melted. stirring, and well blended.

2) Remove from heat, mix in rice krispies stir until well coated

3) Sprinkle the shredded coconut and milk powder with your fingers,
in the base layer.

4) Pour the mixtures in dishes, and put the second layer, sprinkle of shredded coconut, and a pinch of toasted sesame seeds over the top.

5) using a buttered spatula, press the mixture across the dishes evenly and firmly. Set aside and leave to cool. cut into squares.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 15 December 2013

How to Cook Boiled Rice in Claypot | Learn How to Make Rice 煲飯 Josephine's Recipes 65


Easy step by step video in above,
It is traditionally Authentic Asian Cuisine
cooked in a clay pot, make it easy to cook boiled rice, 
that is a delicately flavoured rice with the subtle aroma of jasmine, 
light, soft fluffy and milky white rice dish.
It's perfect without rice cooker!

Among the Chinese community in everywhere, 

affectionately called '' 煲飯 Bo Fan '' in Cantonese.

(2 servings)

For Clay Pot
Cooking time: 30 minutes 
Keeping warm: 5 minutes 

White Rice Ingredients
Frangrant Jasmine Rice 1 cup 
Water 1 ½ cup 

Method:


1) Wash 1 cup of rice until the water runs clear, drain and add 1 ½ cup of water, and cover claypot with lid. 

2) Simmer the rice in medium low heat until it is almost cooked, about 30 minutes.


3) Turn off the stove, keep warm for slow cook another 5 minutes, 
fluffy with a fork just before serving.

Recipe Source: JosephineRecipes.Co.Uk


Thursday, 12 December 2013

冬日補血暖身甜湯 | 番薯糖水 Chinese Sweet Potato Soup - Josephine's Recipes 64



Ingredients:
2 fresh ginger slices

5 dried large red dates
2 large sweet potatoes
1 ½ Chinese brown sugar
3 cups water

Directions:  

Prepare one litre white casserole dish with glass lid.
Add 2 fresh ginger slices, 5 dried large red dates, 
2 large sweet potatoes, 1 ½ Chinese brown sugar and 3 cups water. 
To boil over medium low heat and Simmer about half hour.
It's depends how large you cut your sweet potatoes into chunks.
 


 
冬日補血暖身甜湯 | 番薯糖水
迎接新的一年,最需要的是一碗溫暖的糖水補補身子。

一個在冬天很受歡迎,暖人身心的甜品,

製作方法主要材料有: 兩片老薑、5粒紅棗(去核)、2個番薯(切塊)、片糖1塊半、與3杯清水煮成。

在冬天的時候,天氣都會很​​​​乾燥,加入老薑片和紅棗。


姜能驅寒養胃,治療感冒,­熬煮簡單易做,可謂是順手可拾的養生藥用的小方子。

紅棗有補血滋潤的功效,這一款的番­薯糖水;有利於減肥、健美。最佳養顏的甜品。

番薯糖水煮起來非常容易,但也不簡單!時間要控制的好,需要一些小竅門,

才能讓糖水變­得清亮,薯味甜美中帶有微辣味道,番薯塊不爛,
粉而帶韌,吃起來不但有口感,喝了特別­溫暖!

處理:紅棗去核,老薑、番薯去皮,用刀刃深入番薯肉中,

稍稍用力將番薯一塊塊撬開,並­清洗乾凈。

番薯糖水的做法:

準備一個鍋, 放入兩片老薑、5粒紅棗(去核)、2個番薯(切塊)、3杯清水、片糖1塊半
開中火熬煮至番薯變軟即可。

小貼士:

番薯切成小塊熬煮半小時,切成中大塊要熬煮1個小時。
要注意的是,熬煮超過1個小時的番薯會煮爛,沒口感,不好吃。


Saturday, 7 December 2013

Chinese Steamed Pork Bun Recipe 叉燒包 Char Siu Bao - Josephine's Recipes 62




















One of our childhood favourite bao is Chinese Steamed Buns filled with barbequed pork and is very popular dishes in dim sum restaurants from all around the world.

Prepare 5 of 10cmx10cm baking paper
( 2 servings )

Ingredients
Make the dough:
2 cups plain flour
4 tsp  sugar
2 tsp vegetable oil
1 tsp instant dry yeast
(Allinson Easy Bake Yeast)
1 cup warm milk (250ml)
- (should be under 38C)
- (Use milk instead of water,
 if you want the buns to appear white)

For Fillings and Sauces:
Hong Kong Style Roast Pork - Char Siu



Recommend to watch this:
BBQ Roast Pork Pastry Puffs | Char Siu So



Method:
1) Pour a glass of cold milk and put the milk in a microwave to heat it up about 26 seconds.
Add 1 teaspoon of sugar and yeast mix well, sit in the oven (26°c degrees) for about 20 minutes until bubbles arise.

2) In a large bowl, add plain flour, 3 teaspoon of sugar, 2 teaspoon oil, add the (1) yeast mixture to the flour and mix together with your spoon.

3) Transfer the soft and sticky dough on a clean, floured work surface then knead well for 5 minutes. covered with a plastic wrap or wet clothes.The fermentation usually takes about an hour, winter time is should be takes more longer. The dough should rise until it is puffy, and double or triple in sized.

4) Cut into 5 pieces, roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle. Shape each in round balls, then roll into a circle with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a greased baking sheet and turn up the edges of the base.

5) Transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes rest another 5 minutes.

Helpful Tips:
1) Everyone's microwave is different. PLEASE UNDERSTAND YOUR MICROWAVE!
2) For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 to 30 seconds (Under 38C).
3) That is so perfect to put the sugar and yeast together and sit in the oven 26 degrees for 20 minutes or until bubbles arise.
4) The dough can be used to make ‘’Mantou’’ for any shaped you like. It’s a kind of steamed bread.
5) Tips for freshly steamed buns: May be kept in the refrigerator two days; cover with foil or plastic wrap or place in plastic bag to freeze, plastic freezer wrap, or place in heavy-duty freezer bag.
6) Foods kept constantly frozen at 0° F will keep safe indefinitely. (warm them up again before serve)
7) If you use only milk without any water to make buns, they'd look even whiter also your buns taste heavy milk flavour or you can skip the milk if you don't like,
and  replace it with the same amount of water.
8) You can put them in the fridge if you want to, but there is no reason to put them in the fridge. They are best at room temperature or warmer,
and they don't spoil easily at room temperature.
9) They would probably get too dry to eat before they spoil at room temp.

Recipe Source: JosephineRecipes.Co.Uk


How to Make Chinese New Year Cake 蒸年糕 Sticky Rice Cake - Josephine's Recipes 63





This was one of my very favourite Chinese treats.  I love this cake so much, it's such a delicious, chewy, super soft, and can bring something sweet and happiness to yourself. A traditional dessert eaten during Chinese New Years is Nian Gao. It meaning "sticky cake," which means something along the lines of "growing taller every year."Similar to "a pinch to grow an inch," this is just used to wish the person good luck and good health in the New Year!

First, Prepare one 0.75 litre Pyrex Round Glass Casserole Internal Diameter 21cm

Ingredients
1 cup glutinous rice flour
1 piece brown sugar or 1/2 cup brown sugar
1 cup water
1 tablespoon dark muscovado sugar
1 teaspoon vegetable oil

Method:
1) Pour a cup of water and bring to boil, Add 1 tbsp dark muscovado sugar and 1 piece brown sugar. Stir the sugar constantly over middle low heat until the sugar is completely dissolved

2) In a large bowl, sift  1 cup of glutinous rice flour and add 1 cup of  Sugar water, an ideal temperature needs 65°c hot or until completely cool then add 1 tsp oil and stir until well combined.

3) Pour the mixture into the prepared greased casseroleCover and steam over high heat for 30 minutes

4) Remove the cake from the heat. Decorate with the remaining red dates on top. Serve immediately, or refrigerate overnight.

To serve in the next day
Cut the cake into square pieces, reheat and serve the cake as is, or pan fried with eggs.

Helpful Tips:
1) How long can I keep this - Nian gao ''Chinese New Year's cake'' ?
Use a wrap cling or sealed film bags can be stored for up to 1 month in the fridge. The longer you store it, the harder it will gets, don't worry! It softens,
when you reheat or pan fried.
2) You can either adjust the steaming time accordingly or for longer 1 - 3 hours.
3) If you are add 65°C, your batter should be thin, and watery. Just use a strainer which is helpful to strain out and make sure you've smooth batter. 
4) Temperature of the sugar water will effect the batter, thin, watery and thick.

Recipe Source: JosephineRecipes.Co.Uk


Sunday, 1 December 2013

How to Make Chinese Spring Onion Pancake 蔥油餅 Josephine's Recipes 61









































A traditional Chinese pancake are one of our very favourite morning treats! It’s perfect with dipping sauce and served with rice porridge, as part of dim sum as appetizers, and as street food. A great my own recipe, easy and produced A delicious traditional Chinese pancake, crisp on the outside, lovely chewy in the middle, and soft on the inside is definitely the way to go. It's amazing, though, to see the difference in texture depending on your skills. It tastes almost as good as what you get in the restaurant.

Serves: 2
Ingredients
1 cup plain flour
Less ½ cup hot water
2 tbsp cold water
3 spring onion ( finely chopped )
2 tbsp sesame oil
2 tbsp vegetable oil or peanut oil (for frying)
2 tbsp toasted sesame seeds
1 tsp salt

Method:
1) Wash and thinly slices onion.

2) In a large bowl, sift 1 cup of plain flour and slowly add the less ½ cup of hot water
and 2 tablespoon of cold water.

3) Use a ‘’spoon’’ knead into a sticky dough until a smooth dough ball formed for about 5 minutes.

4) In another bowl, add 2tbsp sesame oil, transfer the dough into a lightly greased bowl, cover with a plastic wrap for 5 minutes, now, you have a moist dough and add in 2 tbsp toasted sesame seeds, 3 spring onion ( finely chopped ), 1 tsp salt. combine well and set aside at least 15 minutes or more.

5) Place a ball of dough on a well floured work surface and dust the rolling pin with some plain flour as you go, roll into a thin circle, roll the pancake up from one end – (Like a sausages).

6) Cut into 5 pieces. Roll each piece of dough into a ball, then roll it up like a snail, and roll each portion into a thin circle.

7) Heat oil in a non-stick frying pan over medium high heat. Carefully transfer the pancake dough onto the pan about 5 minutes each side or until golden brown.

Spicy Dipping Sauce Recipe:
2 tbsp Soy sauce
2 tbsp Sesame oil
½ tbsp sesame seeds
½ fresh green chili, ½ fresh red chili

Combine all the ingredients in a small bowl.

Recipe Source: JosephineRecipes.Co.Uk

Monday, 25 November 2013

We won a trip to Seoul, Korea 韓國美食之旅 Korea Trip Episode 5





Day 5:
Seoul Tower / Namsan Park
Fresh potato chips snacks
Love everyday life

Lunch
Dumpling yaki
Gimbap
Vegetarian noodle soup

Afternoon tea
Hot cappuccino

An Interview with Ceo Producer
Our tour Leader - Youzin and his translator - Lin Hu

Shopping (Hyundai department)
Taxi to airport and see fireworks say good bye to us.

Day6:
It's our first time in Korea. It's been great being in Seoul, so many awesome memories.
Thank you very much, Visit Seoul Government, and All the team make our dream became reality.
We were so excited but tired at the same time. We had a lot of fun when we were together. We are enjoying each process, it is always a great feeling. Never forget, always remember the laughs that we shared. The dreams that we had.Thank you all so much for your support, your encouragement, and your love. we're so glad, we had the opportunity to experience Korean culture and food. By the way, I love my life here and I've experienced so much in this short period of time. I'm seriously in love with Korea and I feel like I already miss Korea so much! Happiness isn't getting all you want. It's enjoying all you have.

Why am I Snoring? I never did before.
Maybe I don't sleep all night in the flight and feeling so tired, so when be back home take a good rest and snore.

We won a trip to Seoul, Korea 韓國美食之旅 Korea Trip Episode 4

















Introducing Our Unforgettable Travel Story: Seoul
The Gourmet is the flavour of happiness in our memory. ''I love Korean Cuisine''. Great place to walk in Seoul. There is quite a lot of interesting thing's, It is all around, if you just look for it.
2013 Delicious Seoul Story Gourment Tour, We're so excited to won A dream holiday to Seoul.

Day 4:
The next morning we woke up and seemed more nervous than ever. Seoul Metropolitan Government is holding the Finals of 'Global Seoul Fusion Korean Food Audition' in Seoul City Hall). To be honest, at first, I don't think we have a chance of winning. but we must try our best to received the best result and we finally won a grand prize. we're so proud of the great achievements we have made this. When we saw the announcement, we just ''wow'' its fantastic, just like in a beautiful  dream. that's really incredible, this make us truly thankful, and it meant a lot to us. I'm truly grateful to have Paul in my life.This is a fantastic cooking contest and wonderful opportunity to visit Seoul with these five wonderful finalists and all the team.We really enjoyed the whole experience. It was a great pleasure of meeting you guys and never forget you all have a great manner. Hope we can meet again next time! Seoul traditional culture is a special place where we can appreciated it very much.

What did you eat for lunch today?
We enjoyed our lunch ''Bibimbap is one of Korea's most well-known dishes. It is a dish that is very much in line with the overall Korean food philosophy, as it is both delicious and nutritious.'' A lot of street vendors are selling dried squid in the streets, and we tried this grilled dried squid snack. It's not bad! We walk and see around. Oh, I love coffee, so we had a cup of coffee together. Afternoon Snack time, We all enjoyed the beers so much and Cheers up! Wow loved our dinner. Now, Korean BBQ is one of our favourite Korean foods. it tastes absolutely delicious!

Next Chapter Seoul Tower, Good bye Seoul

Friday, 22 November 2013

How To Make Korean Seafoods Pancake 韓式海鮮煎餅 : Panjeon 韓國美食之旅 Korea Trip Episode 3










Day 3:
I love having my cup of tea in the morning. we had our breakfast every morning in the Seoul sunshine hotel restaurant. Everything else you want to buy, just walk to opposite the hotel is 7 eleven convenient store. there are a lot of things you can buy, like ice cream,  dried squid seafood snacks and What is your favourite juice? Mine is orange juice I also like grape juice. both are tastes so good and rich in vitamin C. A traditional market city tour bus where we get on at Dongdaemoon DDP, We enjoyed some wonderful views from the bus, then off at Myeongdong an outside visit for our great lunch (Bulgogi set meal). I absolutely love this dishes and have become one of my favourite.

Insa-dong Street is one of the most memorable attractions in Seoul and represents the focal point of Korean traditional culture, crafts and art boutiques. The best part of travel to a new place, all that street food looks delicious and smells good. In the end, we spent two hours there! From what we could see, there were lots of Korean souvenirs shops.

Korean Kitchen is a cultural cooking show on public television with delicious ways to make traditional and fusion recipes with Korean celebrity chef  Sinhyoseop (신효섭).

Pajeon is a Korean's all time traditional food, especially popular on a rainy day. Pajeon is a fried dough made of flour, vegetables and seafood. Its way of cooking is comparable to that of pizzas or pancakes. You can make and taste pajeon yourself at Seoul traditional culture.

How to make Korean Seafood Pancake, Original Recipe by The Korean Fusion cooking class - chef Sinhyoseop (신효섭).

Ingredients:
2 cups (Korean pancake powder) or Plain Flour
2 cups of Cold water
1 Egg
1 Cup of Seafood (squid, shrimp, mussels, oysters)
13 Spring onion
1 (Small) Onion
1 Red chili pepper
1 Green chili pepper
1/4 cup (65ml) Vegetable oil

For dipping sauce:
2 tbsp soy sauce
2 tbsp sesame oil
½ tbsp sesame seeds
1/2 tbsp vinegar
1/2 red / 1/2 green chili

Method:
1) Wash and thinly slices onion, red and green chili and separated into the bowl.

2) In a large bowl, 2 cups of flour, and 2 cups of water. whisk until the batter is smooth. (Wait a few more minutes before cook)

3) Wash all seafood in light salt water, rinse and drain. Slice the body of the squid.

4) Wash spring onion, cut off the root. Sprinkle flour and mix well.

5) Pre-heat the pan with more oil on high heat. Pour half of the batter into it and quickly cook on high heat until golden brown. Then add the seafood, and onion. After then, switch to medium heat, add spring onion, keep patting, pressing it slightly, and keeping it in a nice shape with your spatula. Pour another half batter, and add red and green chili, add whisking egg and pour on top, cook for another 15 minutes. All the cooking time is 30 minutes and preparation is about 15 minutes.

Preparation and Cooking time: (45minutes)
Remove from the pan and place in a serving plate. Serve hot with sauce and enjoy! 
Now, we've got the perfect healthy breakfast for you guys.

1) Rice Porridge
2) Korean seafood pancake with (diy dipping sauce)

Here is one video from his TV show: http://www.youtube.com/watch?v=G0nS3gaEiFs

Next, The coach takes us to ''Mangwon market'' prepare the food ingredients for final contest.
( Taepyeong hall in Seoul city hall) We had amazing Korean Barbecue in Seoul for dinner that night.
and enjoy a drink with grilled pork belly, and beef. The sweet and juicy keep us want to coming back again. it's also a lot of fun as you get to cook all your meat on a grill. You basically order your cut of fresh meat, grill is right on your own table and assemble your own Korean wraps of meat that consist of lettuce leaves, garlic, chillies, chili paste, Kim chi and of course the grilled meat.

Next Chapter Final Contest

We won a trip to Seoul, Korea 韓國美食之旅 Korea Trip Episode 2

 

2013 Delicious Seoul Story Gourment Tour
We're so excited to won A dream holiday to Seoul.

Day 2:
Outfit of the day roses black and red. This dress is possibly one of my favourite ever. Good morning everyone, it really inspired me and I've been eating porridge for breakfast and I love the steamed dumplings with a sweet soy sauce for dipping, so delish!

Gyeongbokgung Palace must be one of your 'must visit' list of places in Seoul. Ever since its completion 1394, ''the place of shining happiness'' has been a focal point of the city.



Gyeongbokgung Palace must be one of our 'must visit' list of places in Seoul. We all jump together and Super excited. Its halls and pavilions are superb examples of Buddhist decoration, and the museums are among the best in the land. give yourself time as this place is huge It's heavily guarded and interesting to see.

Bukchon Hanok is a traditional Korean village. You can also rest your feet in a traditional tea shop and enjoy various drinks and eat snacks, experience the traditional Korean style. Delicious pomegranate fruit drink, to me it has a taste it's own. Kind of sweet kind of sour and spicy. But it has a very pleasing taste.

Korean Rice Wine / Fresh Tofu and Kimchi. It's good to experiment in Korean traditional way. Kimchi making class, will learn from the master all about making your own delicious healthy fermented and it's good to eat! Kimchi is also famous for its cancer preventing effects. We're so happy can make and taste our first Kimchi.

Hanbok Korean Traditional Dress is a place I want to go during this tour. Loving the style, the bigger and heavier the wigs were, the more elegant they were! It's the best place to enjoy traditional cultural experience.

Korean Yido Pottery has been admired since the time of the Three kingdoms and is popular to this day. Located just north of the main Insadong area, are superb places for pottery shopping.

Samgyetang -- Korean Ginseng Chicken soup
There is a strong belief in Korea that the body's energy must be replenished during the hot months of summer. The healthy taste of nature, is a great motivator, good for rejuvenating tired bodies.

After Shopping for 2 hours long, returns to find our coach and visit Seoul's most famous attractions, we wrote message and locking down our love in Namsan park and tower. Love Locks at N-Seoul Tower, NamSan Tower in Korea.

We had a authentic Thai food, the best international dinner, fantastic meals, great service. since they had good ratings. We really enjoyed our night and this area is so romantic! We all cheers with a good wine! Pleasure of good taste. Mmmmmm....

Next Chapter Insadong Street Tour /신효섭 Chef Hyosup Shin's Ins Kitchen

Tuesday, 19 November 2013

We won a trip to Seoul, Korea 韓國美食之旅 Korea Trip Episode 1





















The Gourmet is the flavour of happiness in our memories. Great place to walk in Seoul. There is quite a lot of interesting thing's, It is all around, if you just look for it. 2013 Delicious Seoul Story Gourment Tour We're so excited to won A dream holiday to Seoul.

Day 1: 
We arrived at the airport in Seoul and we first met Youzin, Hua, the videographer and Ivan,
The coach takes us to hotel check in http://www.hotelsunshine.co.kr/ Seoul Story Gourmet Tour - Nov. 5th (Tues.) ~ Nov. 8th (Sat.) -  Four Nights Hotel Stays - Nov.9th (Sun.) Airport - Nov.10th (Mon)

Sanneri is Korean traditional restaurant serves meals with various kinds of side dishes. http://sanneri.com we had been invited to welcome dinner by Seoul Metropolitan Government.

We thanks for giving everyone opportunity to introduce ourselves and cheers to ''Tuesday''
Let's drink wine and enjoy! What a wonderful night it was. The food was so delicious, and we kept saying ''yummy'' every time we tasted another bite and looks absolutely fabulous. We can't say, everything was exactly as we imagined but hundred times better, exactly same as in Korean drama. After the meal, we have received a welcome gifts, all stand and say thank you and good night.Yay, we went to the Seoul Lantern festival 2013 at the Cheonggyecheon.We saw hundred of colourful lanterns, each with an unique design and story. We have had a lot of fun together and there is no reason not to started taking more photos in this beautiful night. I love Korea! Next Chapter Visit Gyeongbokgung, Korean traditional dress, Kimchi experience & Traditional Tea

 This is our entry for Seoul, My New Recipe Korean Food Audition and Won a trip to Seoul

                                

Monday, 11 November 2013

Seoul Metropolitan Government is holding the Finals of Global Seoul Fusion Korean Food Audition in Seoul City Hall - Citizen Hall - Taepyeong Hall (B-2nd floor)


                                          
Content of the Final: The selected 5 teams (2 people), will be cooking the dish with the theme of  Fusion Korean Food that they have shown in the video and will be cooking one more dish that. Seoul designates them to cook. Kim, Sung Won from Gag Concert (famous comedy program) will be the main host and will also be providing the quiz with various gifts for the audience. Seoul Metropolitan Government is holding the Finals of Global Seoul Fusion Korean Food Audition in Seoul City Hall - Citizen Hall - Taepyeong Hall (B - 2nd Floor)         


                                                 



   
ARIRANG ISSUE KOREA TODAY
가지각색의 요리들...'글로벌 서울 퓨전 한식 오디션 2013 글로벌 서울 퓨전한식 오디션이 오늘 서울시청 지하 시민청에서 열렸다. 외국인 참가자들은 자기 나 라 요리 스타일과 한식을 접목시켜 캐리비안스타일의 양념통닭과모로코 스타일의 비빔밥 등 다양한 요리를 선보인 현장을 찾아가 본다.

                                              



2013 Global Seoul Fusion Korean Food Audition Grand Prize

파란눈의 대장금을 찾아라!

‘2013 글로벌 서울 퓨전한식 오디션’ 최종 경연대회 현장 속으로
시민기자 이나미 | 2013.11.11
지정과제 파전을 파프리카를 활용해 새로운 파전 스타일을 요리한 미국과 모로코 팀도 있었다.
현장에서 경연자들의 요리과정을 지켜보던 신효섭 셰프는 "경연자들이 연습을 많이 했다는 게 느껴질 정도로, 역량이 일취월장해져서 놀라웠다"며, "특히 지정메뉴인 파전의 경우 이해력은 물론 본인만의 스타일대로 재해석하여, 새로운 형식의 파전이 나올 것 같아 기대된다"고 밝혔다.
경연 심사를 맡은 이종임 학장(수리조리제과 전문학교)은 "파전은 한국인에게도 쉽지 않은 요리인데 참여자들의 아이디어가 돋보였다. 이를테면 파프리카 속에 파전 내용물을 넣은 것과 마늘과 양파를 기름에 볶아 고소한 맛을 밑에다 베이스로 깐 파전도 맛이 좋았다. 다들 우리가 생각지 못한 아이디어를 보여주어서 좋았다"고 평했다.
이렇게 치열한 경합 끝에, 최종우승자는 퓨전삼계탕을 만든 말레이시아팀에게 돌아갔다. 외국인들을 대상으로 한 경연대회는 이렇게 지리와 역사가 서로 다른 나라일지라도 '퓨전'음식을 통해 조화가 가능하다는 의미를 보여준 자리였다.
이날 최종 우승팀으로 선정된 말레이시아 팀의 요리 퓨전삼계탕
한편, '2013 글로벌 서울 퓨전한식 오디션'은 서울시가 세 번째로 개최한 행사다. 서울시 관광사업과에 따르면 올해(23개국 117개팀) 동영상 접수는 작년(27개국 89개팀)보다 참가율이 높았으며, 참가팀만 참여했던 이전 대회와 달리, 올해는 참관 희망자를 접수하여 모두에게 열린 행사로 발전시켰다.
서울시 관광사업과는 "이번 행사를 통해 우리 한식에 대한 세계인들의 관심과 열정을 확인할 수 있었다"며, "이태원 세계 음식문화의 거리, 동대문 야시장 거리음식 체험, 노량진 수산시장 방문 등의 다양한 일정으로 매력적인 관광도시 서울과 한국의 먹거리를 알려 외국인이 서울을 방문하는 계기로 발전할 수 있길 바란다"고 밝혔다.
음식을 통해 조화가 가능하다는 의미를 보여준 2013 서울 글로벌 퓨전한식 오디션

■ 수상자 인터뷰 – 웡 번 부(WONG VUN BOO), 소 신 완(SO SHIN WAN) (말레이시아) 
경연 참가자들 중 유일한 부부인 이들은 중국계 말레이시아인으로 현재 영국에서 테이크아웃 레스토랑을 운영하고 있다. 가장 처음 먹어 본 한국요리가 '신라면'이고, 가장 좋아하는 한국 드라마는 '대장금'이라고 밝힌 그들은 특히 한국의 한복만큼 아름다운 의상이 없다고 극찬하였다. 발표 후에도 수상 감격에 벅차있었던 이들을 만나보았다.


경연 참가객들에게 우승 축하 박수를 받는 중국계 말레이시아인 웡 번 부(WONG VUN BOO, 남), 소 신 완(SO SHIN WAN, 여) 부부

Q. 경연요리가 완성 된 뒤 대기실에서 기분이 어땠는지? 
A. 웡 번 부: 평소 실력의 70~80%만 발휘된 것 같아 아쉽다. 또 중간중간 재료손질과 인터뷰까지 소화하느라 퓨전삼계탕 육수가 줄어가고 있는 걸 신경 쓰지 못했다. 꼼꼼하게 챙기지 못한 게 지금까지도 아쉽다. 

Q. 이번 경연을 위해 얼마나 준비했는가?
A. 웡 번 부 : 2주 전부터 하루도 빠지지 않고 매일 연습했다. 경연시간에 최대한 완성도 높은 요리를 완성할 대안으로 우리는 압력솥을 생각했고 이것으로 연습했지만, 실제 경연장엔 압력솥이 준비되지 않아 우리가 예상한 20분보다 작업이 더 걸렸고, 시간배분도 어려웠다. 

Q. 수상소감을 듣고 싶다 
A. 웡 번 부 : 생각조차 못했다. 최종 결승과 서울미식투어에 참가한 것 자체가 영광이었다. 요리를 진심으로 하면 사람의 마음을 얻을 것이란 생각에 정말 진심을 다해서 임한 것이 좋은 결과로 돌아온 것 같다. 

Q. 퓨전삼계탕에 옥수수와 무를 넣은 게 독특했다. 어떻게 그런 아이디어가 떠올랐는가?
A. 소 신 완 : 옥수수의 단맛과 삼계탕의 감칠맛이 섞인 새로운 맛을 시도해보고 싶었다. 퓨전삼계탕의 경우, 한국인들의 입맛은 물론 세계인의 입맛에 맞는 음식으로 완성하고 싶었다. 그래서 생각해낸 것이 호주에서만 자라는 무와 찰옥수수를 넣어 기존 한국의 삼계탕과는 다른 맛을 보여주려고 했다.

Q. 서울 미식투어 중 인상 깊었던 것은? 
A. 소 신 완 : 북촌한옥마을에서 전통체험을 하면서 한복을 입어봤는데, 평소 즐겨봤던 드라마 대장금에서 배우들이 한복을 입고 요리하는 모습이 너무 인상 깊었다. 이 때문에 나 역시 꼭 한복을 입고 요리를 하겠다는 꿈을 꿨었다. 그 꿈을 드디어 서울에서 체험하여 너무 행복했다.

Q. 서울에 와서 한국요리를 배워본 소감은? 
A. 소 신 완 : 한국요리는 조금씩 손질할 것이 많아 시간배분이 어려웠다. 조리과정에서 인내심과 시간배분의 중요성을 배웠다. 밑반찬 가지 수가 많은 점도 그렇고, 여러 음식이 모여 한 데 조화를 이루는 한국음식은 정말 아름답다고 생각한다.

Q. 앞으로 계획이 있다면?
A. 웡 번 부, 소 신 완 : 앞으로 꿈은 세계 일주를 하는 것이고, 2년 뒤 영국 런던에서 우리만의 식당을 운영하는 것이다. 또 더 많은 한국음식을 접하고 싶다.


간편구독 신청하기   친구에게 구독 권유하기

Tuesday, 22 October 2013

北菇滑雞煲仔飯 | Clay Pot Chicken Rice with Cantonese Sausage - Josephine's Recipes 60

















































Clay Pot Chicken Rice with Cantonese Sausage is a very popular one pot meal among the Chinese community in everywhere, affectionately called Bo Zai Fan in Cantonese. It is traditionally cooked in a clay pot, but you can use electric rice cooker for convenience. Before I bought a claypot, I cooked claypot rice using a rice cooker and you can see this picture has a wonderful smoky flavour and a nice crust. These are actually the best bits of the dish, adding a satisfying crunch to every bite.

2 servings:
Prepare time: 10 minutes Marinade time: 30 minutes
Cooking time: 40 minutes
Simmer: 5 -10 minutes

1) Cook the rice for 15 minutes.
2) Add the marinade chicken pieces with mushroom and chinese sausages, for another 25 minutes

Ingredients
1 chicken maryland, 2 chicken wings (cut to small pieces) 雞脾肉, 雞翅
1 cup of thailand fragrant rice 泰国香米 (两小碗=1)
1 cup water 清水 (两小碗 = 1)
2 chinese sausages 榮華腊腸
(rinsed in warm water, removing wax covering
and sliced diagonally after cooked)
2 dried chinese mushrooms
(rinsed and soaked, cut sliced) 冬菇浸軟切絲

Marinade:
A dash of sesame oil 麻油/香油
1 tbsp oyster sauce 蚝油
1 tbsp soy sauce 酱油/老抽
1 tbsp cornstarch 玉蜀黍粉
2 tbsp of sweet rice wine or sherry cream 甜米酒
1 tsp white pepper 胡椒粉
A small knob of ginger, sliced 姜絲

Topping and Garnish: 饰和配搭來吃
2 tbsp of Leekumkee premium dark soy sauce 李錦記特級老抽
spring onions, and fresh chili jullienned 蔥花 、辣椒

Method:
1) Marinade chicken pieces with mushroom for 30 minutes.
2) Wash 1 cup of rice, and add 1 cup of water, put a little sesame oil and cover claypot with lid.
 Simmer the rice in medium heat until it is almost cooked, about 15 minutes.
3) Add the marinated chicken pieces with mushroom, and 2 chinese sausages cover the claypot and continue cook for another 25 minutes. Turn off the stove, take it out the 2 chinese sausages,
removing wax covering and sliced diagonally and put back the claypot and keep warm for slow cook another 5-10 minutes before serving.

Helpful Tips:
How much water you add depends on what kind of rice you're cooking and how moist you prefer it. Put a little sesame oil and cover claypot with lid. (This will make a crispy rice effect).

                                           

Saturday, 19 October 2013

蘋果千層酥派 | Old Fashioned Apple Pie | Puff Pastry Apple Pie Recipe - Josephine's Recipes 59





















材料: 
千層酥皮 
5個蘋果 (小)
4小匙黃糖
1小匙檸檬汁
1小匙肉桂粉
1個蛋黃液

做法:
1) 蘋果洗淨,去皮切成粒。 切丁後,入鍋,加入糖,擰汁,和肉桂粉,用中火煮至溶化,蘋果變軟、待涼備用。

2) 桌面散上麵粉,千層酥皮分割成四片的長方形,做出两份。 (可用木棍搖晃;分成八片的長方形,做出四份;以上材料也就雙份).

3) 蘋果粒,鋪在叉了小孔的酥皮上,覆蓋上另一張酥皮。 用叉子壓邊條紋。

4) 1個蛋黃打勻,表面酥皮,搽上蛋液。

5) 中間上畫出條紋。

6) 烤箱預熱170~180℃,45分鐘即可。

食谱来自:JosephineRecipes.Co.Uk

Helpful Tips:
1) Grill longer at a lower temperature. If not the problem is that the dough on the bottom of your crust is not reaching a high enough temperature by the time the top of your crust is done baking.
2) Eat very slowly so as to relish every bite.
3) Don't eat the pie while it's too hot, they'd burn your mouth.

Sunday, 13 October 2013

How To Make Rose Water | DIY Rosewater 玫瑰水 - Josephine's Recipes 53



Every woman dreams to have healthy, strong and beautiful skin and hair. Rose water is a nature's gift which can make this dream come true.

Read more and Click the link about the benefits of rose water
http://benefitof.net/benefits-of-rose-water/

How To Make Rosewater For Skin and Hair Care - Do it yourself at home.

Ingredients
Fresh rose petals
Water

You will need:
Stainless steel Pot
A heat-safe Glass or Bowl
Ice cubes
Spray Bottle

Helpful Tips:
1) As the ice melts in the cover, use a turkey baster to remove the melted water, and add more ice! Be sure not to let the petals boil dry. If you simmer the water too long, the rose essence will be diluted and not have a strong heavenly scent!

2) Refrigerate your rose water. Some say to use within a few days, others say it can be kept much longer, so I suggest you use your best judgment, and try to use it up as soon as possible, or (keep making fresh batches). Use as a facial toner, astringent, in your bath water, or put some in a spray bottle, and spritz your face with it, for a cooling,  wonderful fragrance of roses and hydrating experience!

3) Once you learn how to make rose water, and start using it, you will discover just how good for your skin it is. Make sure you are not allergic to roses when using products made from rose petals.

Recipe Source: JosephineRecipes.Co.Uk


Wednesday, 9 October 2013

How To Make Apple Rose Tart | Rose Shaped Apple Baked Dessert 玫瑰花蘋果派 Josephine's Recipes 58






















































Apples are one of most popular fruits that are ready to be picked during the autumn season. so grab your loved one, friends or even children to the nearest  farm or your own garden & pick some Apples! Once you are done you can go home and back a nice apple pie or figure out how to make cider!

Learn How to make your own ''Mini Rose Apple Pie desserts''.
Smile. Cook. Eat. Love >> Be Delicious.
























October is British Apple day, A day we celebrate our wonderful native apples. One of my favourite healthy treat to snacks on are Apple, I guess that’s because the apple in it are fresh, so the taste’s so aroma! Apples on a large tree in my sister in law garden. I was visiting with Paul, Helen and Dad at my sister in law house, and I just saying WOW when I saw the apples tree in her backyard. Yeah! We pick some Apples! I like how it looks.

Today I’m going to show you, How To Make Apple Rose Tart. It’s the perfect treat for elevenses, afternoon tea.


Serve: 2 (Makes 4 pieces)
Ingredients:
Tesco Puff pastry sheet:    ½ sheets
 Apple:                        3 small
 Brown Sugar:          3 tablespoon
 Cinnamon powder:  1/2 teaspoon
 Lemon juice:           1/2 tablespoon
 Toasted flaked almonds: 2 tablespoon
*( Plain flour )* See video

Method:
First, it is important to wash your apples
Use warm water to wash and rinse thoroughly
1) Slice the apple half and cut it in thin slices neatly and carefully
2) Melt the sugar, cinnamon and the sliced apples with lemon juice and toasted flaked almonds, in a fry pan over medium high heat. Stir to combine until slightly soft, Let them completely cool.
3) I often use bought puff pastry to make a yummy easy pie. Lay out a sheet of Tesco puff pastry,
Use a fork to poke the puff pastry sheet as many holes. Sprinkle a pinch of cinnamon powder and brown sugar.
4) Arrange the apple slices on the strip overlapping each other, Cut 2 inch wide and long strips from the pastry sheet. Start rolling the strips from one side to make a rose like a shape. Use a fork to make an elegant rope edge around the pie.
5) Grill it in pre-heated oven 180 degrees for 30 minutes.




Helpful Tips:
1) Bake longer at a lower temperature. If not the problem is that the dough on the bottom of your crust is not reaching a high enough temperature by the time the top of your crust is done baking.

2) Eat very slowly so as to relish every bite.

3) Don’t eat the pie while it's too hot, they'd burn your mouth.