Group Video

https://www.youtube.com/watch?v=wbsm8Zm0wS4&feature=youtu.be

This is our group video about Foods from different countries, we have Chinese, Korean, Vietnamese, Nepalese and Japanese foods in this video. If you have chance, I hope you can enjoy all of the foods from the video. Thank you for watching !!!

Korean Food-Japchae

Today, I would like to introduce Japchae. Japchae is one of the most popular menu items on Korean table. This is also my favorite food as well. Japchae is stir-fried glass noodle and vegetable. It is a little bit hard to make this food. Japchae is made frome sweet potato noodles, and needs to fry each material. So, it takes a lot of time to prepare for this yummy food. Japchae is a really popular and delicious vegetable side dish. This is also served with rice. It is tasty and nutritious. Nowadays, we can easily find Japchae in many Korean restaurants. This is becoming distinctive Korean food. It has lots of vegetables, vitamin C, mineral and etc that are good for our health. I am really happy that I can introduce many Korean foods. Eating healthy food is really important. I hope everyone can enjoy many healthy, tasty and nutritious Korean foods. Thank you.

HoWon LEE
LEHOC1102
Reference http://www.menupan.com/cook/cookqna/cookqna_view.asp?id=88485

Nepalese Chicken Choila

Nepalese food is very famous for their spices and mouth watering taste. Here, I am presenting another delicious and popular dish “Nepalese Chicken Choela”. Here we start with the ingredients:

• Fresh chicken breast (2.5 lbs)
• Ginger-Garlic Paste (3 table spoons)
• Cumin-Corriander powder (2 table spoons)
• Chicken Curry Masala (1 table spoon)
• Turmeric powder (2 tea spoons)
• Red chili powder (1 table spoon)
• Salt (according to your taste)
• Oil (2-3 table spoons)
• Szechuan pepper (3 table spoons)
• Medium sized ginger (finely sliced)
• Garlic (9-10 cloves, finely sliced)
• 1 medium sized onion
• 1 Serrano pepper
• Tomatoes (4 medium sized, boiled or microwaved)

First we should either grill chicken or slightly boil the chicken breast. Then cut them into long slices and slide it inside the oven. The oven must be preheat for 20 minutes at 450 degree. Then baking it for 20 minutes, the chicken is almost ready for choila. Place this in a bigger bowl. Mix all the avobe ingredients except tomato and oil. Then add tomato(after peeling) and oil. Mix everything very well. And done. The yummier this food is, the easier it is to make
Enjoy eating….

https://s-media-cache-ak0.pinimg.com/736x/a8/4f/29/a84f295949578a89612bffc1068a4c5b.jpg

Steamed Chinese Cabbage in Soup

Boiled Cabbage (Steamed Chinese Cabbage in Soup), the han nationality traditional dish, is the original department of sichuan cuisine chef Huang Jinglin created during qing dynasty palace kitchens, after the sichuan master Luo Guorong its cooking out of sichuan, to become a Beijing hotel high-end banquet delicacy.
Boiled cabbage name is coincidence with clear soup, its key lies in the soup, soup to a strong and clear, clear is like water, into a dish at first glance, such as clear blister with a few cabbage heart, can't see any oil spray, but eating in the mouth, it feel like fragrance and refreshing. Boiled cabbage in fact is a senior clear soup.

Production process:
1. boil soup to two POTS, two fire. A pot of soup, the temperature of the pan and degrees can probably; A pot to put a net leakage, fire insulation.

2. choose small cabbage, and then remove the two layers of outside, put Chinese cabbage root tuned soup bubble, let the external floret to soften, then gently remove the 4, 5, the root can't disconnect, flat net leakage, with fine silver needle puncture repeatedly on vegetables.

3. pour the soup with a spoon on the cabbage, side finished soup in the pot to continue again, until the outermost floret fully ripe soft, can put the cabbage serving containers, then slowly pour fresh stock.

Tips:
1. bok choy, really only take Chinese cabbage in the middle of the little yellow tender heart, boiled cabbage heart the penetration of the is the best.

2. the so-called "boiled water", it is the old hen, old mother duck, yunnan xuanwei ham on the hoof, ribs, scallops fresh, respectively, into the boiling water pot, in addition to clear the blood and remove impurities rinse again, together into the soup pot, add enough water, ginger, spring onion, bring to a boil to froth, charging, use small fire remain slightly open not boiling, browned slowly soup tasty (at least 4 hours).

3. the net will be chopped chicken breast meat into, with cool fresh soup stir chopped the meat into soya-bean milk, fresh soup, pour into a boiling the first-of-the-season soup there will be a wonderful landscape: the impurity in the soup scrambling to adsorption on the chopped meat, gradually form a ball, about 10 minutes to ball up, abandon instead. So 2-3 times repeatedly, until the soup "qing" like boiled water height.

4. yellowish "boiled water", interrupt the cabbage heart into the boiling water, reoccupy clear water is cold, to do dishes after playing in a colander, with "water" on the shower, until the cabbage boiled, perm cabbage "boiled water", the other for, can't use back under boiled cabbage. Will hot good vegetables soup pelvic floor on the mat, gently into the "water", namely.

Reference:
http://about-chinesefood.com/cookbook/steamed-chinese-cabbage-in-supreme-soup-1256/

Daisy

Beggar's Chicken

According to legend, long ago, there was a beggar, beggar living along the way to a village in Changshu county. Day, he happened to come a chicken, want to kill cooking, can be neither cooking utensils, not any seasoning. He came to the foot of Yushan, after killing the chicken to remove internal organs, with hair painted Wong, firewood, set fire to the chicken coated in a good roast simmer until the mud dried and cooked chicken, stripped mud shell, feathers are also with the mud shell off, exposing the chicken. About 100 years ago, Changshu Yushan resort town northwest of "Hill View Gardens," a restaurant According to this legend, Qucuqujing, Seiko create this chicken to follow.

Ingredients:

Main: tender chicken 1 (1000 grams), mushroom, galanga, lotus leaf
Material: salt, monosodium glutamate, white sugar, ginger, star anise, fennel, good bay leaf, thyme, meat, Chloe, etc

1. Use knife back first chicken leg bones break, so that the folded shape;

2 in the chicken in the refined salt, monosodium glutamate, white sugar, ginger, star anise, fennel, good bay leaf, thyme, meat, Chloe, etc

3. Combine seasoning massage knead into chicken;

4. Chinese prickly ash stir-fried out fragrance;

5. Will be stir-fried out fragrance prickly ash with a rolling pin crushed;

6. Add chicken marinated with, again, cover with plastic wrap and good, placed in the refrigerator, for more than an hour, take out the middle flip.

7. Soak dried lotus leaf with cold water for a while;

8. Use cold water and white wine and together;

9. The yellow earth and into soft hard moderate mud ball;

10. Then on the chicken. Wipe layer of spices and pepper.

11. The Onions, mushrooms, cut into standby, silk into a pickled chicken sauce in the remaining mixture;

12. Will mix good mushrooms and onion silk, silk ginger, garlic and other spices into chicken belly;

13. In the bubble water of lotus leaf, wrap it up.

14. Roll the dough into a wafer roll into appropriate to the size of the wafer, the lotus leaf wrapped the chicken in the middle;

15. Then wrapped him in yellow, put in the oven baking sheet;

16. Preheat 160 degrees, lower-middle-class, 80 minutes, knocking on yellow, lotus leaf is uncovered;

17. The middle break on a knife, stomach content is great;

18. Delicious call flower chicken is in the eyes.

Tip:

1. Use knife back first chicken leg bones break, convenient package shape;

2. The marinated chicken time longer, middle frequently flip, massage to help it flavor;

3. Prepare baked before above with a layer of spices and pepper seasoning;

4. Lotus leaf is summer, is dry, with clear blisters on first 30 minutes;

5. With yellow aroma also all stewing in it;

6. Add the right amount of liquor, to bake a chicken sends out a unique fragrance;

7. After the salted seasoning mix together with mushrooms and Onions, not only taste, chicken and make it more sweet.

Reference:
http://www.sbs.com.au/food/recipes/beggars-chicken

Daisy

Koean food- Bibimbap

I would like to introduce to you guys Korean traditional food, Bibimbap. Bibimbap is one of the most famous Korean foods. Bibimbap is made with rice, meat, various vegetables, and hot pepper paste. This is a widely eaten and common food in Korea. It is also one of the most common dishes served at Korean restaurants overseas. It is really delicious and nutritious. Many Korean people often eat it for lunch or dinner. It has a lot of essential nutrients. Many foreigners love to have Bibimbap because of its instant cooking time, taste and nutrients. The reason why I post this food on blog is I recommend many people to have it. Nowadays, many people enjoy eating instant meals such as ham burger, hot dogs, and noodles. But it is not really healthy and delicious. Let’s try bibimbap which is more healthy and simple instead instant meals. Next time, I will introduce to you guys another yummy Korean traditional food. Thank you guys.

 

LEHOC1102

HoWon LEE

References https://www.google.com.au/search?q=%EB%B9%84%EB%B9%94%EB%B0%A5&biw=1600&bih=754&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwiBj56qrbrMAhXKopQKHXLuAJcQiR4IfA#imgrc=NfDDgbIYlR3QdM%3A

Braised Pork Belly( Dong Po Rou)

Dong Po Rou (东坡肉) is a traditional dish of braised pork belly, supposedly created by Su Dong Po (January 8, 1037 – August 24, 1101), a famous writer, poet, painter, calligrapher, pharmacologist, gastronome, and statesman of the Song dynasty. Over the centuries, this dish has become very popular, and once you taste it, you’ll know why.

Ingredients
2 lb slab of pork belly
3 bunches scallions, washed and cut in half lengthwise
8 slices ginger
2 cups Shaoxing wine
2/3 cup light soy sauce
2 1/2 tablespoons dark soy sauce
4 - 5 oz. rock sugar, depending on desired level of sweetness

Instruction
Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
After 90 minutes, you have 2 choices:
1. Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork through the entire process––no need to add additional liquid.
2. Transfer the pork to a heat-proof plate, skin-side up (I used the small clay pots you see in the photos). Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.
Both methods should yield tender, delicious results! When serving, transfer the pork pieces to a plate. At this point, you can heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.

Reference
http://www.kitchenoffriends.com/2011/04/dong-po-pork-belly.html

Daisy

Ingredients
2 lb slab of pork belly
3 bunches scallions, washed and cut in half lengthwise
8 slices ginger
2 cups Shaoxing wine
2/3 cup light soy sauce
2 1/2 tablespoons dark soy sauce
4 - 5 oz. rock sugar, depending on desired level of sweetness


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Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain. This process gets rid of any impurities and also allows you to more easily cut the pork belly into same-size pieces. Cut the pork into 3 x 3 inch pieces. You can also make them 2 x 2 inches if you like them smaller. Set aside.
In a medium clay pot (preferably) or a medium (4-quart) regular pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space the ginger slices evenly over the scallions.
Next lay the pork belly skin-side down on top of the ginger and scallions. Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
Now cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes. No need to stir.
After 90 minutes, you have 2 choices:
1. Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes. With the heat at the lowest setting, there should be plenty of liquid in the pot to cook the pork through the entire process––no need to add additional liquid.
2. Transfer the pork to a heat-proof plate, skin-side up (I used the small clay pots you see in the photos). Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.
Both methods should yield tender, delicious results! When serving, transfer the pork pieces to a plate. At this point, you can heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.