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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!

Dweji Bulgogi

Hey guys its Yun!! today i have decided to blog about another korean meat dish. Korean spicy pork BBQ. It is thinly sliced pork marinated in a spicy sauce with lots of vegetables such as fresh garlic and ginger. It is then either grilled or pan fried and served usually with lettuce. Its a spicy but tasty dish!! Well, Bon Appetit for now!! AND guys, here is a link to another blogger that talks about korean food http://fatman-seoul.blogspot.com/ check it out!

Chicken curry

hi,this is your friend rashika.today i am going to talk about chiken curry.
Chicken Curry is a common Punjabi cuisine dish popular in South Asia ,India, Bangladesh, East Asia, as well as in the UK, the U.S. and Caribbean. A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness
hope so u guys like it!!!

Hot Pot

Hi everyone. It's kelvin again. This time I going to introduce food which isHot Pot (Steamboats) is refer to a variety of dishes eaten throughout China, where fresh ingredients are cooked in a simmering pot of broth at the table, usually communally similar to a fondue.

Typical ingredients of hot pot include thinkly sliced meat, leafy vegetables, mushrooms, tofu, noodles and seafood. And Hong Kong people prefer to eat hot pot with Fresh egg (stir the york and egg white in the bowl along with the hot pot soup) where they believed fresh egg can cool down the sore throat while eating the spicy hot pot food. The cooked food is eaten with a dipping sauce (Mixed with Chilli, Ginger, sauce oil) and the soup.

The Hot Pot soup is the main spirit of the whole meal, it differentiate it from a good taste to a bad meal, there are several different kind of soup for hot pot from herbal, chicken soup, chill, satay, winery, and more.

The Old Man Hot Pot's favorite Hot Pot soup is the Tomato Crab Soup. a Whole fresh crab with tomato in the pot with tofu and Chinese carrot. That's a real fine taste of meal you should experience once in your life!

Kimbap

Hey guys its Yun!! I decided to talk about the korean style sushi called Kimbap. It is made from rice and various other ingredients such as seaweed and other vegetables cut in bite size pieces. It is usually made for picnics and outings, or even a light meal. The ingredients can vary depending on the person's personal taste. But usually it has rice, eggs, meat carrots, raddish, and cucumbers. Its a quick and easy dish to make perfect for an outing or a light meal! Bon Appetit!

Wonton noodles

Hello! It's kelvin again. This time i would like to introduce other Hong Kong food to you guys is Wonton noodles or wantan mee is a Cantonese noodld dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually kailan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.

Egg Puffs

Hi, everyone. I'm Kelvin who introduce Hong Kong snack food for everyone.

Egg Puffs (also called as Gei Dan Jai, Egg Waffles, Eggettes or in Chinese 雞蛋仔) is a Hong Kong style waffle usually made and sold by street hawkers and eaten warm on the street. They are crisp on outside with a little layer of doughy-creamy texture on the inside, but the bubbles are hollow.

Egg, sugar and evaporated milk are used in the Egg Puffs recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Egg Puffs are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon flavor are used in the recipe and create various colors.

The batter is very thin and poured from the pitcher into Egg Puffs iron which is a two piece mold that is then closed and flipped around to distribute the batter.

The bags have little holes in them so as to prevent condensation from the heat.

Palak Paneer

hi guys!!!!its rashika!!!m going to talk about a delicious food.its name is palak paneer.

Palak paneer is an Indian dish consisting of spinach and paneer cheese in a curry sauce. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves. The difference between palak paneer and saag paneer may also be, in some cases, consistency. Palak paneer may be more watery in comparison to saag paneer

Claypot Rice/煲仔飯

Hi, I'm Breeann. You may remember me from such posts as: the one previous to this by several. On this mild Winter evening as I sit alone in front of my keyboard, I would like to share with you (briefly) another dish from Hong Kong. Because I'm a sharing kind of person. No, that's actually a lie. I hate sharing.

Claypot Rice is a dish where rice is cooked inside claypots, traditionally on charcoal stoves. Pre-cooked ingredients such as chicken and Chinese sausage are then added to the pot and left to cook further so that the rice will be able to absorb the flavours of the other ingredients. Often before serving, soy sauce is added and the rice will be stirred through so that everything becomes mixed.

So, "is it nice?" you people may ask me. Of course it is- it's so good I let it have two pictures in the post.

Signing off until the next time I bother to post,

Breeann

Pani puri or Phuchka

hi guys!!its rashika!!!m going to talk about my favourite food!!!its name in bengali is phuchka.
The golgappa also known as panipuri term used in Western India , phuchka (Bengali: )(Bengal), bataashaa or gup chup is a popular street snack in South Asia. It comprises a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one's mouth.




The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil. It is known as phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh, because of the bursting sound in the mouth when it is eaten, and gup chup in Orissa and South Jharkhand, Bihar and Chhatisgarh

i think it is really delicious to eat!!!if u can u guys try it!!!!

Chicken biryani

hi everyone!!!its rashika,biryani is another popular food of my country.

Biryani, biriani, or beriani  a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted'.
Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries

Japchae

Hey guys! its Yun. Ok so, tonight i have chosen to post about noodles. Its made up of mixed vegetables and noodles. Its very well known in Korea and is very common at special occasions. The vegetables are fried separately in oil and the noodles are cooked, you combine all the ingredients and season it all together with soy sauce sesame oil and sugar. Its a non spicy easy dish to make and also affordable! Give it a go sometime!

Anyways, keep you guys posted soon on some other ideas! Bon Appetit!

Har Gow/虾饺

Ahoy Hoy beautiful people, Breeann is in the Big Love house today (no, not "big love" in that way, you sick people), and she has brought some Chinese food with her. I'm kidding, I haven't really brought anything. Aside from this post.

As the Cantonese are the predominant cultural group in Hong Kong, a great number of dishes were introduced into the territory by Guangzhou, Mainland China. Out of many of the things introduced, Dim Sum or Dim Sim (as it's generally called in English-speaking countries) appears to be the most well-developed, with a popular following even overseas. Dim Sum is, simply put, the Chinese version of Tapas ie. small dishes/small pieces of food.

A very popular and typical Dim Sum is the "Har Gow"/Prawn Dumpling- pastry made from wheat starch and tapioca starch is filled with a mixture of prawn, pork and bamboo shoots. The pastry is then shaped into a pouch in a way which imprints a number of pleats/folds along the sides. These dumplings are then steamed until the pastry has become translucent and the texture is chewy.

Signing off until the next time I bother to post,

Breeann

Bingsoo

Hey guys! Its Yun. I was researching some famous dishes in Korea and thought this time i would upload a dessert. This is a Korean favorite, and is very well known from kids to grandparents. It is made of blended ice, with sweetened Azuki beans, and often topped with ice cream, fruit syrups, various fruits such as strawberries and kiwi fruit depending on different people's style of taste. Its a cooling dessert to help pass the Summer heat and also nutritious. I will keep you guys posted on some more Korean culture dishes soon! For now, Bon Appetit!

Gulab Jamun

hi,friends!!!!this is rashika,gulab jamun is another delicious dessert of my country.
Gulab jamun  also known as "waffle balls," is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids (often including double cream) and flour in a sugar syrup flavored with cardamom seeds and rosewater or saffron.[1] These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.

Rasgulla

hi,everyone.its rashika.today i am posting a another popular dessert in my country.

Rasgulla (Oriya: ରସଗୋଳା rôsôgola; Bengali: রসগোল্লা rôshogolla; Hindi: रसगुल्ला rasgullā) is a very popular cheese based, syrupy sweet dish originally from Orissa. It is popular throughout India , South Asia and in bangladesh.The dish is made from balls of chhena (an Indian cottage cheese) and semolina dough, cooked in sugar syrup.

ice cream

hi,guys,its rashika.this is my second post.i am talking about ice cream.
Ice cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to (or in replacement of) the natural ingredients. This mixture is stirred slowly while cooling to prevent large ice crystals from forming; the result is a smoothly textured ice cream.

Bulgogi

Hi guys its yun!

I have decided to post up a popular korean dish, Bulgogi. Basically it is marinated barbeque beef. The word actually means fired meat because the unique taste actually comes fromt the way its cooked.  It is cooked with a mix of vegetables sliced onions and capsicum on an open flame. The flavour is rather sweet and most people enjoy the taste. Well hope you guys enjoyed reading, and I will keep you posted on some more food soon. Bon appetit!

jalebi

hi friends,this is rashika
i am uploading a popular dessert of my country,bangladesh.
Imaratee and Jalebi (jilebi, Urdu: جلیبی, Hindi: जलेबी, Punjabi: ਜਲੇਬੀ jalebī; Bengali: জিলাপী jilapi; Persian: زولبیا zoolbia) is a popular sweet in countries of the Indian Subcontinent such as India Pakistan Nepal and Bangladesh. It is made by deep-frying batter in a kind of pretzel shape then soaked in syrup.




It is served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. The sugars get partly fermented which adds flavor to the dish.

A similar sweet is imarti, which is red-orange in color and sweeter in taste, made in many North Indian States [(Uttar Pradeh, Rajasthan, madhya Pradesh and some more)], India. Jalebis in Orissa are also sometimes made of chhena.

The Beginning

Hi everyone, we are students from SIBT doing ISYS100. We were assigned to create an online blog. We have decided to choose food from our culture and hope that with our regular blog entries we keep your mouths watering!!!!!