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Naengmyun

Hey guys, its Yun. So i decided to blog today about korean noodles called Naengmyun. This noodle dish is served in cold watery radish broth and is a favourite in summer. Although, it is hard to chew as it is made of buckwheat flour and potato starch. It could be served with blended ice as well as vegetables of your choice on the topping. Its a favourite in Korea as it has a unique and cool taste and is not too difficult to make!

Bon Appetit! and heres another blogger who also blogs about Korean food! http://rdabroad.blogspot.com/ Check his blog out!

Steamed Egg/蒸水蛋

Aloha Pork-Cutlets, and I am back again to rock your metaphorical socks off with inane and altogether pointless ramblings. Put on your undies, pack up your bandana on a stick and let's go. Hurry, for Asians wait for nobody.

Eggs are beaten, and then combined with either water or stock before being steamed. Solid ingredients such as meat, shallots, dried shrimp, dried scallops etc may also be added to the mixture to enhance the flavour. This dish is generally served in most homes as it is pretty easy to make and can also be fairly inexpensive (depending on additional ingredients used).

Now this post seems pitifully short even for my standards, so I've added an actual recipe. No, it's not mine.

•  2 medium-size eggs
•  ½ tsp salt 
• a little ground white pepper
• 2 slices ginger
• 1 spring onion, chopped
• 260-280ml water (if you use more water, the end result will be softer; if you use less water, the egg will end up being a little more solid)
• 1 tbsp soy sauce
• 1 tbsp vegetable oil

Method:
Beat eggs, then add along with salt, pepper, ginger, spring onion and water into shallow dish (about 2 inches deep would be best, and my mother always uses a metal dish). Add water to base of wok or pan, wait until it reaches boiling point, place metal rack on base of wok or pan and put egg dish on top. Cover with lid and steam for about 10 minutes. Heat tablespoon of vegetable oil in the wok and pour with soy sauce over egg. Serve immediately.

Steamed Egg with Meat:
Hand mince about 90g pork or chicken, and marinate with a little salt, sugar, ground white pepper, soy sauce, cornstarch and a few drops of white vinegar. After 10 minutes, add 1 tbsp of vegetable oil and mix (oil is always the last ingredient for marinating meat, because oil prevents the other ingredients from being absorbed).Add meat to shallow dish and steam (same method as above) for about 10 minutes. Add egg mixture to dish, and steam for another 5 minutes. It takes less time to cook, because the meat and the dish are already very hot. Pour hot oil and soy sauce over egg, as above.

Inside the steamed egg

Signing off until the next time I bother to post,

Breeann

Panty Hose Milk Tea/絲襪奶茶

Good Morning fellow insomniacs- and what a Good Morning it is indeed: for the air is chilly and my house is cold. So why don't we all put on our comfy pants and get ready for another one of my inconsistently sporadic posts. Follow the words to continue on to the rest of the post.....

The beverage infamous with locals, expats, travellers and basically anyone who has ever stepped foot in Hong Kong originated from the British colonial rule. Where black tea with milk and sugar was a staple of the British "afternoon tea", this practice also gathered popularity in Hong Kong, however instead of regular milk, evaporated or condensed milk was used.

The main feature of Hong Kong-style milk tea is the use of a sack cloth to filter the tea leaves. However any other filter/strainer may be used to filter the tea. Sackcloth bags are not completely necessary but generally preferred. The bag, reputed to make the tea smoother, gradually develops an intense brown colour as a result of prolonged tea drenching. Together with the shape of the filter, it resembles a pantyhose/stocking, thus giving Hong Kong-style milk tea the nickname of "pantyhose" or "silk stocking" milk tea.

Tea being filtered through "stocking"

Signing off until the next time I bother to post,

Breeann

White Cut Chicken/白切雞

Bonjovi my darlings, and welcome to another big post filled with love. I assume that by now you'll know that the food I post about are from Hong Kong. So without further ado- TO THE MIDDLE OF THE POST!!!!!

White Cut Chicken is classified as a variety of "siu mei" (Cantonese-style roasted meats), although ironically it isn't actually roasted.

The preparation of this dish is relatively simple and involves marinating a whole chicken in salt before boiling it in water or chicken stock, along with some ginger. After the chicken has been cooked, it will be allowed to cool before being cut into pieces.

The chicken is always served with skin and bones intact and with a dipping sauce made from minced ginger, shallots and toasted oil.

Signing off until the next time I bother to post,

Breeann

Ginger and Shallot Sauce

Butter chicken

hi guys,its rashika.i am going to talk about a delicious food.its name is butter chicken
Butter chicken (or murgh makhani) is an Indian dish from Punjab, popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire.[1] Butter chicken is usually served with naan, roti, parathas or steamed rice. It could be confused with Chicken tikka masala, a similarly coloured Indian chicken dish

Korean Mandu

Hey guys! Its Yun. I thought i would add a small appetizer dish. This is called Mandu, it is a korean dumpling. It is filled with meat and vegetables. Koreans usually make alot of these in one go, and freeze them for later use. Frozen mandu is really easy to prepare, by boiling, steaming or frying. Bon Appetit! P.S HERE IS A LINK TO A BLOG, WHERE IT ALSO DISCUSSES KOREAN FOOD http://mykoreankitchen.com/!!! CHECK IT OUT!