Korean Corner

Vegetarian Chap Chae (Korean Noodles With Vegetables)

Serves 4 as a side dish or 2 as a main dish

6 ounces sweet potato vermicelli noodles (dang myun)
2 tablespoons sesame oil
1/2 white onion, thinly sliced
2 scallions (white and green parts), chopped
2 cloves garlic, minced
1/2 cup dried shitake mushrooms, soaked in water for 30 minutes, drained, and sliced
1 small carrot, julienned
1 small zucchini, julienned
2 cups spinach leaves
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame seeds
Salt, to taste

Bring a large pot of water to boil and cook the noodles until al dente, about 5 minutes. Drain, rinse under cold water, drain again, and set aside.

Heat the sesame oil in a large skillet over medium heat. Add the onions, scallions, garlic, mushrooms, carrots, and zucchini, and stir fry until softened, about 5 minutes.

Add the spinach, noodles, soy sauce, rice vinegar, and sugar. Turn the heat down to low and stir-fry for another 2 minutes. Turn off heat, toss in the sesame seeds, and season to taste with salt.

Serve hot or cold.Image

 

How to Make Cabbage Kimchi

Makes 1 quart

What You Need

Ingredients
1 (2-pound) head napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger 
1 teaspoon sugar
2-3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1-5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces

Equipment
Cutting board and knife 
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid 
Bowl or plate to place under jar during fermentation

Instructions

  1. Cut the cabbage. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips. 
  2. Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours. 
  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5. 
  4. Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons). 
  5. Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste. 
  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with te lid. 
  8. Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow. 
  9. Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two. 

Recipe Notes

  • Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation. 
  • Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. 
  • Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.Image

TOP 6 Countries with the best tap water

6. Italy

The tap water which is provided in Italy is of good purity standards and it is sometimes compared to the bottled water available in stores. There are regular tests that are conducted by the government to analyze the quality of tap water on the basis of hardness, pH levels, dry solids at 180 degrees, fluoride, sodium, chlorides, and nitrite. These tests ensure that the quality of the tap water is maintained properly.

5. Austria

In Austria, tap water that is supplied is taken either from ground water or spring water. To protect these water resources Austria has formulated a strong Austrian Water Act. This act states 90% of the Austrians take their drinking water from the water supply facilities, which are run by the government. Supplying high quality drinking water is mandatory according to Austrian laws.Image

4. France

France uses various ways to increase the participation of the private sector in maintaining the sanitation and water supply of their tap water. There are lease contracts and special concessions, which are given to the private contractors. The levels of bacteria are very low in the tap water, which is supplied to its citizens and this is the reason why this country is part of this list.

3. Luxemburg

Luxemburg has nearly 71 springs that act as a great source of water resource for the country. However, there are only 38 of them that are used by their water department for obtaining drinking water. The water is then treated in highly advanced treatment plants, to make it suitable for drinking purposes. All the filtration plants use ultrafiltration systems, which makes this country have third best tap water provider in the world.

2. Norway                      

Norway is the second best quality of tap water provider to its citizens. The water systems of the country treat the water in a way to provide pure, delicious, clean and safe drinking water of high quality. The country has special programs which look into protection of ground water and other water systems in Norway. There are regular checks that are conducted to verify the quality of drinking water.

1. Switzerland

Switzerland is the country providing the best quality drinking water to its citizens. The water resources department in the country takes various measures to provide drinking water without polluting the water resources or the environment. The tap water that comes out of Swiss taps has the same quality as that of mineral water, which you buy in bottles. However, the cost of this high quality tap water is nearly five hundred times cheaper than bottled mineral water.Image

 

Source: http://www.therichest.com/expensive-lifestyle/location/top-10-countries-with-the-best-tap-water/

TOP 3 Most Expensive food in the worldddddddd

1. Italian White Alba Truffle – $160,406 

Truffles are expensive items, but none as dear as the Italian white alba version. These items have become difficult to cultivate, thus explaining the exorbitant price. A huge white alba truffle that came in at around 1.51 kilograms was once sold for over $160,000. A retail investor from Hong Kong and his wife brought home the truffle.

Image

 

 

3. Densuke Black Watermelon – $6,100

Black watermelons are rare items, especially the Densuke variety that is only grown in the island of Hokkaido in Japan. A harvest will typically yield only a few dozen fruits. What makes it special, aside from its rarity? Its hardness and crispness are just perfect, plus, the level of sweetness is just incomparable. A fruit that weighed 17 pounds once went for $6,100

.Image

2. Almas Caviar – $25,000

The Almas caviar is an extremely rare food item from Iran. Caviars are already expensive to begin with, but the rarity of this item makes it even more expensive. As a matter of fact, even finding a store that sells it is like looking for a needle in the haystack. The only store known to carry this item is the Caviar House & Prunier located in Picadilly in London. The store packages the caviar on a per kilo basis and places it in a tin made of 24 karat gold. Selling price is $25,000. If you want just a taste of it, then a smaller tin is sold for $1,250.Image

 

Source: http://www.therichest.com/luxury/most-expensive/the-top-10-most-expensive-food-in-the-world/

Calories in Alcoholic Beverages and Starbucks Coffee

Alcoholic Beverages
 

Item Serving Size Carbohydrates Grams Fat Grams Calories
         
Beer, light 12-ounce can or bottle 6.9 0 110
Beer, regular 12-ounce can or bottle 11.9 0 144
 
Beer, non-alcoholic 12-ounce can or bottle 12 to 16 (depending on brand) 0 60 to 90 (depending on brand)
Cocktails: (carbohydrates depend on recipe used)

Alexander
Bacardi
Black Russian
Bloody Mary
Daiquiri
Gin Rickey
Gin & Tonic
Grasshopper
Mai Tai
Manhattan
Margarita
Martini
Mint Julep
Old Fashioned
Pina Colada
Screwdriver
Singapora Sling
Tom Collins
Whisky Sour
White Russian

 

2.5 fluid ounces
2.5 fluid ounces
3 fluid ounces
5 fluid ounce
2 fluid ounces
7 fluid ounces
7.5 fluid ounces
2.25 fluid ounces
4.5 fluid ounces
2.5 fluid ounces
3 fluid ounces
2.5 fluid ounces
10 fluid ounces
4 fluid ounces
4.5 fluid ounces
7 fluid ounces
8 fluid ounces
7.5 fluid ounces
3 fluid ounces
3.5 fluid ounces

     

180
120
250
116
120
115
170
165
310
130
155
137
215
180
260
175
230
120
125
270

Distilled gin, rum, vodka, & whiskey (80 proof) 1 ounce 0 0 65
Liqueur, coffee (53 proof) 1 ounce 16.3 .1 117          
Liqueur, creme de menthe (72 proof) 1 ounce 14 .1 125
Wine, red 1 wine glass (4 ounces) 1.7 0 91
Wine, white 1 wine glass (4 ounces) 1.7 0 86
Wine, rose 1 wine glass (4 ounces) 3.1 0 90
Wine, dessert 3 ounces 10.04 0 130

Wine, port

2 ounces 6 0

86

Coffee Drinks – Starbucks Coffee
 
Item Serving Size Carbohydrates Grams Fat Grams Calories
Starbucks, Carmel Frappuccino Coffee, no whip 16 fluid ounces     280
Starbucks, Carmel Frappuccino Coffee, whip 16 fluid ounces     430
Starbucks, Carmel Frappuccino Coffee only 16 fluid ounces     260
         
Starbucks, Caffe Latte, non-fat milk 16 fluid ounces     165
Starbucks, Caffe Latte, whole milk 16 fluid ounces   14 260
         
Starbucks, Caffe au Lait, whole milk 16 fluid ounces   8 140
Starbucks, Caffe au Lait, non-fat milk 16 fluid ounces   0 90
         
Starbucks, Caffe Americano, whole milk 16 fluid ounces   0 15
         
Starbucks, Caffe Mocha, whole milk, whip 16 fluid ounces   22 400
Starbucks, Caffe Mocha, non-fat milk, whip 16 fluid ounces   12 330
Starbucks, Caffe Mocha, non-fat milk, no whip 16 fluid ounces   2 220
         
Starbucks, Cappuccino, whole milk 16 fluid ounces   8 150
Starbucks, Cappuccino, non-fat milk 16 fluid ounces   0 100

Coconut Sticky Rice Pudding Recepie

Coconut Sticky Rice Pudding
• 1 can Coconut milk
• 2 Eggs
• 3 tablespoons Sugar
• 1 tablespoon chai tea leaf blend
• 1 cup Raisin
• 1 cup flaked Coconut
• 2 cups leftover sticky Rice 1 cup sushi rice or other white rice cooked with 2 cups water

• Preheat oven to 325°F.

• In a large bowl, whisk together the coconut milk, eggs, sugar and tea.

• Add raisins, coconut and rice and stir well.

• Pour into a 2 qt baking dish and place into a roasting pan.

• Pour enough water into the roasting pan to come halfway up the side of the baking dish and then place in the oven and bake for 45 minutes.

Recipe by Michael Smith from Chef At Home
Source: http://www.lifestylefood.com.au/recipes/2466/coconut-sticky-rice-pudding

Be kind whenever possible. It’s always possible – Dalai Lama