joi, 30 mai 2013

Korean food: Dwaejibulgogi with lettuce and mixed rice



Dwaejibulgogi with lettuce and mixed rice 

Korean food photo:  "cooking korean food with Maangchi"



For the recipe of
DWAEJIBULGOGI  (Dwaejigogibokkeum)  or KOREAN SPICY STIR FRIED PORK
cooked in a pan, a grill or wok
So:
  •                                    All we need is…. or what I really used:
- pork: sliced pork;

  •                                   For the marinade:
- vegetable oil:
- ¼ cup onion puree/ 1 large onion sliced,
- ½ cup of crushed korean pear – but instead of pear I used an apple,
- 4 cloves of garlic,
- ½ tbs of minced ginger,
- 1 chopped green onion,
- 1 tbs soy sauce,
- 1 tbs of sugar,
- 1 tbs vinaigre,
- 1 pinch of ground black pepper;

  • In a bowl mix well all the ingredients and then add the sliced pork and stir.
  1. It can be grill, pan fry or BBQ – right after marinating, but it is said that it’s best to let it marinate in the fridge for at least 30 minutes or longer.
  2. Serve with rice or lettuce, sliced garlic, as well, green chilli peper or pickled or according to taste.
  3. for details read the Maangchi’recipe Dwaejibulgogi!!



  •  For garnish:
- 2 tbs of toasted sesame seads,
- 3 tbs. red hot pepper paste – called traditionally GOCHUJANG;
- salt and pepper, chilli as you like...
- a large cup of  cooked white rice & seasoned rice with carrots
- lettuce and green onion.
The onion, carrots and seasoned rice are separated cooked into a frying pan... and then stir together.
Photos: private archive
http://www.maangchi.com/photo/dwaejibulgogi-3
"I also followed the indications and I tried to make a small green lettuce wrap with pork, sesame seeds and spicy vegetables & hot chilli paste… the result was asewome & yummy, indeed!! Thanks again!"

Read about Dwaeji Bulgogi or Korean Spicy Fried Pork (info on Wikipedia)

marți, 28 mai 2013

"Coq au vin" - variations sau despre tocăniţă de pui cu vin în trei acte

I consulted recipes from several sources and finally for my personal use I did a  short documentation about an wonderful recipe that I found to be similar to a traditional kind of Stews from the world's cuisine... It's just an opinion, an idea that things can be seen from different perspectives or points of view...

Arhiva foto privată/ Private photo archive.
Click to see an enlarged view.
It is said in wikipedia that "Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook." (from wikipedia)

So first of all: let's read and have an idea about the recipe reading these excerpts about this fenomenal dish... that can be done in many ways with red wine, jaune or white, with mushrooms, pork bacon, potatos, garlic, bay leaf, thyme, carrots, pearl onions, black pepper - as It can be seen that it's mentioned in the most part of the traditional recipes...

Then I must notice that I discovered that to the almost everybody in the home kitchen it is going to use an adaptation...saying: acording to the own taste! In some words: related to the kitchen's traditions there can exist different ways to cook a usual recipe also!

After all....every one is free to choose, to try, to adapt, to improve without any limits a recipe (regarding seasoning or using different ingredients or vegetables), to be an amazing "chef" in her or his kitchen!

Below some ways that I really tried to cook the recipe of coq au blanc vin…after I did some researches about how to be cooked in a simple, almost perfect, correctly manner, seasonable way!
Or simply said and done: according to taste...

Ingredients:

Vegetable oil
1 - 1.5 kg Chicken (whole chicken or pieces)
Bacon slices – optional; (extra fat can be removed)
10 Mushrooms
4 - 5 Onions or some pearl onions
2 Carrots, chopped
4 Potatoes, chopped
5-6 garlic cloves
Green onion

2 cups of chicken broth
2 cups of white wine or red one

Thyme - dried
Black pepper
Salt to taste

1.         In a pot, a large pan/wok or a French cocotte, heat the vegetable oil and add the pieces of chicken or the whole and sauté on each side until they are golden coloured. (10 min). Season with salt and black pepper according to taste and then transfer on a plate.
2.         Then in the pan add the garlic and onion and sauté until softened and cook while stirring (couple of minutes). (about 10 min.) vegetable oil it can be add if necessary – optional.
3.         Add the carrots and onions and then stirring; continue cooking until the vegetables are tender. Add the mushrooms to saute, too. (about 10-20 min.)
4.         Return the chicken (whole or pieces) and the vegetables in the pot, seasoned according to taste – add salt and pepper, thyme, bay leaf and then poured some chicken broth to coat them well. (about 30,40 min.)
5.         Add the wine. Adjust the seasoning.
6.         Continue to cook them covered until is bring to the boil.
7.         Garnish with fresh green onion, parsley or what ever you like and it can be serve immediately. Enjoy the recipe!!


  • 1st variation: coq au vin in cocotte (slow cook); the whole chicken in white sauce; preparation time: 2,5 hours








  • 2nd variation: coq au vin in a pan or wok, served with sesame seeds (korean fusion style) and green onion and garlic; preparation time: 1h





  • 3th variation: coq au vin in a large pot (slow cook in the oven); served with pickles, green onion and chilli pepper; preparation - about 2-2,5 hours


















Arhiva foto privată/ Private photo archive.
Click to see an enlarged view.

INFO/ click to see below/ (internet):

Here you can read an interesting article about “How to cook perfect coq au vin

               Here is a list of various recipe of Coq au vin blanc or red as you like:
  • au vin blanc:
  • red wine:

Remember: De gustibus non est disputandum!! 
So let's try any recipe as you like or according of your own taste... Do research, try, taste, enjoy, improuve and finally decide.. 
But most of all:
 Have fun at cooking! Enjoy!

joi, 23 mai 2013

Din primăvară (II)


…”curge timpul prin înalturi,
astru poartă lângă astru,
 răzbunându-mă-n albastru.
VISUL, aur prins în palme,
Ca nisipurile-n ape,
Trebuie să-l las, să-mi scape.”
                                     fragment din "Luntrea lui Caron" de Lucian Blaga



"Vei plânge mult ori vei zâmbi?"

Eu
nu mă căiesc,
c-am adunat în suflet şi noroi-
dar mă gândesc la tine.
Cu gheare de lumină
o dimineaţă-ţi va ucide-odată visul,
că sufletul mi-aşa curat,
cum gândul tău il vrea,
cum inima iubirii tale-l crede.
Vei plânge mult atunci ori vei ierta?
Vei plânge mult ori vei zâmbi
de razele acelei dimineţi,
în care eu ţi-oi zice fără umbră de căinţă:
"Nu ştii, ca numa-n lacuri cu noroi în fund cresc nuferi?"

Poemele luminii
(1919) de Lucian Blaga




Foto Arhiva personală 2013:
 Instantanee: cer de mai - înainte şi după furtună;
 Click for a large format/view.

joi, 16 mai 2013

Din primăvară (I)


             "Căteodată, viaţa seamănă de-a binelea cu basmul. Dacă ar semăna totdeauna cu el nu ne-ar mai fi grije de nimic şi am trăi plutind ca păsările cerului şi aţipiţi în lumină ca floarea de crin."
                                                          Fragment din "Basmul" de Tudor Arghezi din Volumul de proze: "Ce-ai cu mine vântule?" "Pe o palmă de ţărână. Poveştile boabei şi ale fărâmei." editat 1970

                                      Foto arhiva personală. mai 2013.

vineri, 3 mai 2013

My hobby...Korean Cuisine: Bibimbap, Bulgogi, Kimchi, Yangnyeom Tongdak & Dakbokkeumtang


      I have to thank so much to Maangchi's Blog for posting a day ago a photo of my own recipe version of Bibimbap with Dwaeji Bulgogi (mixed rice with vegetables and meat)!  


      So, I hope that what I've done  following her recipe it is quite well done and it looks also tasty... I'm watching with such a pleasure her videos / recipes and I must say that only having a little bit of courage and energy, lots of imagination and fun - everyone can at least to try to improve culinary skills from korean traditional & specific cuisine!! I'm so grateful that I had the chance to find out her blog & recipes and I really apreciate her willingness to share with us so many things related with the korean culture!






here's the pic..  
                  All started by watching Korean dramas (starting years ago with Dae Jang Geum also known as: Jewel in the Palace) where "The main themes are her perseverance and the portrayal of traditional Korean culture, including Korean royal court cuisine and traditional medicine"....

                  Then - actually some months ago - I tried to find out the recipe of kimchi . Instead of this I found out her recipe (nb. Maangchi's recipe) of chicken stew...so familiar to me, but in korean it is called Dakbokkeumtang Dak galbi or Spicy Braised Chicken... And I did it!!!






  
After a while - I started to think at Kimchi
  and... you see...I followed all the indications said in Maangchi easy kimchi recipe and, also, in the one called Emergency Kimchi!!


                             
      Finally: what can I say...I took time and I tried to do  Yangnyeom Tongdak (Seasoned fried chicken or Deep fried chicken nuggets)...so tasty - indeed!!!  

               




   Followed by Dwaeji Bulgogi or 
Korean Spicy Fried Pork...  
   

wrap dwaeji bulgogi in green lettuce with hot spicy rice,

vegetables, hot-hot chilli pepper paste and sesame seeds

                 In the summer I promised to cook the red pepper paste also known in korean as  Gochujang... In our traditional kitchen there is a product quite similar (pastă de ardei iute / hot chilli pepper paste) - so maybe I'll do a fusion.
hot hot hot!!! - so spicy pepper sauce (chilli pepper powder, pepper, salt, sugar, soy sauce, vinaigre)
                  All I do it's a hobby... a way to spice up my culinary habits... a way to add colors in everyday recipes & foods...

                So - all my recipes are just made by passion... and I admit that I'm so in love with the korean cuisine... I'm " a Home Chef" according to what I read in an article about the ethnic cooking... almost I hope...LOL!!! That's funny...

                Also If you have enough time maybe you'll read about "foreign imports – unexpected flavours" - an article about "new foods next food trends,  in fact they’re typically traditional foods but exported far enough away that the commonplace transforms into the exotic"...

Nota Bene: In the end - please try to follow the real recipes, the original ones... confirmed to be traditional... just the way I done it... and If your passion is so big... then it's just ok... to let the imagination free and cook "as you like"... or to ask the real Chefs for culinary advices...
   and my passion extends to the french kitchen, english, italian, indian, actually the whole world cuisine...
                                           
                      ....the result of your cuisine passion - it's up to you.... or in latin: "de gustibus non est disputandum" ( meaning In matters of taste, there can be no disputes) !!! right?...
     A huge THANK YOU to my mom, also... she's the first culinary  "Chef" of my life!


Stay positive, today, tomorrow and always! 
Rămâi pozitiv, astăzi, mâine și întotdeauna!

Arhiva foto/video privată/ Private photos/video archive.
Click to see enlarged views.

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