^O^ My Life ^O^

2006-02-21T11:26:00.000-08:00

Korean Cookies

Maejakgwa

This is a dish that was made on holidays. The batter is made of flour with cinnamon and ginger, and then is rolled out into a thin layer. After being cut into shapes, it is fried and then coated with honey.

Yakgwa

This small cake is used in religious ceremonies. It is made out of flour, and then is fried in oil over low heat. It is coated with honey as the finishing touch.

2006-02-21T11:11:00.000-08:00

Neobiani

This dish is a charcoal-grilled beef dish. First the beef is thinly sliced, and then tenderized. Next, it is marinated in soy sauce, sugar, garlic, sesame oil and pear juice for about 30 minutes. After this, it is grilled over charcoal, with careful attention to make sure that the meat is not burned and is tender.

Sinseollo

One of the best Korean dishes, this dish was served whenever there was an auspicious national event. It also uses the most ingredients out of all Korean dishes. Ingredients such as beef, fried meatballs, mushrooms, seafood pancakes, leeks, gingko nuts, chestnuts, and sea cucumbers are placed in a pot and boiled. The broth is not spicy and is unique due to the variety of ingredients.

2006-02-14T02:29:00.000-08:00

Samgyetang

This is a dish that Korean people eat during the hottest months of summer because it claims to strengthen virility. It is easy to make anywhere if you can gather all of the ingredients. Special ingredients such as insam and jujubes ( Chinese dried dates ) are important for taste and presentation.

Ingredients
1 small chicken, 1 insam root, 1/3 cup glutinous rice, 3 dates, 4 chestnuts, 6 cloves of garlic, a small piece of ginger, half an onion, 1 bunch of scallions, salt, ground pepper

Directions
1. Cut the chicken belly lengthwise. Remove organs, head and feet-wing tips and neck optional, but leave the body whole.
2. Wash the glutinous rice, and then leave to soak for a while. Wash and prepare the dates and chestnuts for cooking.
3. Stuff the soaked glutinous rice along with the cloves of garlic into the chicken. Sew the ends, to ensure that the rice will not fall out. Also, cross the two legs, and tie them with string.
4. Place the chicken in a pot and pour in 4-6 cups of water. Put the ginseng root, chestnuts, dates, ginger, onions and scallions in the pot and cook under medium heat for 40 minutes.
5. When the ingredients inside the chicken are fully cooked, take out the scallions, onions, and ginger. Finish by seasoning the broth with salt and pepper.
6. Serve unseasoned ; diner usually add salt and black pepper to taste, but some cooks add salt immediately before serving.

2006-02-13T04:41:00.000-08:00

The Floating Market and Sanam Chandra Palace

Last month , My brother and I go to The Floating Market and Sanam Chandra Palace. They depart from our home in Nakorn Pathom and drive to The Floating Market. When we visited the Don Wai Market we knew beforehand what to expect and that it is not a "Floating Market", like the one in Damnoen Saduak where the vendors come along on their boats. The fact that a few restaurants at the Don Wai Market are floating in the river does not entitle anyone to call the market being afloat. All the market stands are on solid ground. Still, when we arrived at Wat Rai Khing, I was approached, as several other foreigners were, by local people, offering a ride to the "Floating Market" as they called it. They are obviously trying to drag foreigners onto their boats by suggesting to bring them to something completely different. In the afternoon they are go to Sanam Chandra Palace. It about a kilometer away from the majestic pagoda, Phra Pathom Chedi. Our first stop would be the “ Charlie ” Mangala-Asana Mansion ( Phra Tamnak Chaleemongkolasana ) on the grounds of the Sanam Chandra Palace. This is tiny castle-like hall built in a combination of French Renaissance and English half-timber, but with some adaptation to suit the tropical climate of Thailand. It is located to the south of the vast open field. H.M. King Rama VI had it built around 1908, with M.C. Itthi-Thepsan Kridakorn as its architect. To the right of Peg is the statue of the King's dog "Yalae" Behind this unusual Mansion is an elevated hallway that connects the mansion with the Phra Tamnak Mari Ratchabanlang building across the canal. This second building holds many artifacts and writings of King Rama VI. And near to the afore mentioned buildings is this Thai-style house called "Tamnak Thap Khwan" which once served as King Rama VI's temporary residence. It is a traditional housing complex, designed and constructed by Phraya Wisukam Prasit ( Noi Silapi ). But while we visited these interesting historic buildings, we heard & saw cheerleaders practicing their skills - an interesting contrast. We have feel fun.

2006-02-06T03:30:00.000-08:00

How to cook Korean Food

Neobiani

This dish is a charcoal-grilled beef dish. First the beef is thinly sliced, and then tenderized. Next it is marinated in soy sauce, sugar, garlic, sesame oil and pear juice for about 30 minutes. After this, it is grilled over charcoal, with careful attention to make sure that the meat is not burned and is tender.

2006-01-29T02:41:00.000-08:00

Do you know Kimchi ?
Kimchi the food of the Koreans for over a Thousand Years. Korean people can imagine a meal without kimchi. It is spicy yet sweet, and is rich in seasonings, making it a refreshing to any meals addition. Even though it has been fermented all winter long, the cabbage leaves stay crispy and fresh. When paired with rich-tasting food, it freshens the palate, and when paired with other foods adds savory flavors. Not only is kimchi a delicious dish, but it is also a food with several health-benefits. It helps digestion and aids in the prevention of cancer.

Tongbaechu Kimchi
It is the most popular kimchi in Korea. It is usually made in the wintertime and is a must have at every Korean meal.

Nabak Kimchi
It is made mainly with cabbages and radishes. It is usually made during the early months of spring, and is famous for its refreshing broth.

Baek Kimchi
Red pepper powder is not used in baek kimchi ; it is marinated only with salt. As it ferments, the cabbage releases a refreshing juice.

Oisobagi
It is made with seasonings that are combined with cucumbers that have been marinated in salt. It is famous for its cold broth and crispness.

Dongchimi
This watery radish kimchi is made by pickling whole radishes in salt. Dongchimi is put in a crock and buried in the ground, and is enjoyed cold.

Chonggak Kimchi
It is made from small turnips. A lot of red pepper powder and seasoning are used, and it does not spoil easily, even during the hot summer months.

Bossam Kimchi
Bossam kimchi adds pears, muscles, chestnuts and dates to the basic kimchi seasonings, it is wrapped in a cabbage leaf and served in a bundle.

Kkakdugi
It is made out of bite-size pieces of white radishes, is easy to make, and goes well with soups and casseroles such as seoleongtang or haejangguk

2006-01-17T03:40:00.000-08:00

Do you know Soju ? It is a favorite alcoholic drink among Koreans. It is clear like vodka and is made from distilling a fermented mash of rice or sweet potatoes. Soju is very cheap and is available at most Korean restaurants.

2006-01-03T01:20:00.000-08:00

My life

My name is Buathip. You can call me Bua. I live in Nakhon Pathom, Thailand. I don't like to type my profile and memory in website. I love travel but I don't have time to do that because I' m a student who has to be ready for university and I don't have enought money. I don't have a job. If I would have to go ...... I have to spend much money. Thanks for visiting my hompage.