Monday, October 28, 2013

First VLOG! Check it out!


HEY FOODIES! 
How's it going? Hope everyone's been well!

Anyway, this blog post is all about the the
video blog that we've managed to come up with!

So if you're interested, please check it out!
Hope you like it! :)



link to youtube: http://www.youtube.com/watch?v=wcJHAcycEW8

Monday, October 7, 2013

Chinese food - Xiaolongbao

Xiaolongbao (simplified Chinese: 小笼包) is a type of steamed bun or baozi from the Jiangnan region of China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English.

The characters that make up "xiaolongbao" translate literally to "small", "steaming basket" and "steamed buns (baozi)", and the whole term may be literally translated as "little-basket buns".
The similarities between the appearance of xiaolongbao and jiaozi (dumpling) has meant that the xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production, and is never regarded as a jiaozi (which is more usually translated as dumpling) inside China. As is traditional for buns of various sizes in the Jiangnan region, xiaolongbao are pinched at the top prior to steaming, so the skin has a circular cascade of ripples around the crown, whereas jiaozi are usually made from a round piece of dough folded in half, and pinched along the semicircle. Instead, xiaolongbao is usually regarded as belonging to a whole family of various steamed buns of various sizes sometimes collectively known as tang bao, literally "soup bun": see "related varieties" below.


Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin. Steamed buns made with raised flour are seen throughout China and are what is usually referred to as baozi. Steamed xiaolongbao made with partially raised flour are more commonly seen in the south. This means that their skin is tender, smoother, and somewhat translucent, rather than being white and fluffy.

Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities. One popular and common variant is pork with minced crab meat and roe. The characteristic soup-filled kind are created by wrapping solid meat aspic inside the skin alongside the meat filling. Heat from steaming then melts the gelatin-gelled aspic into soup. In modern times, refrigeration has made the process of making xiaolongbao during hot weather easier, since making gelled aspic is much more difficult at room temperature.


Traditionally the xiaolongbao is a kind of dim sum or snack item, as well as a kind of xiaochi or "small eat". The buns are served hot in the bamboo baskets in which they were steamed, usually on a bed of dried leaves or on a woven mat, although some restaurants today use napa cabbage instead. The buns are usually dipped in Chinkiang vinegar with ginger slivers. They are traditionally served with a clear soup.

The buns are traditionally part of Jiangnan-style morning tea. In Cantonese regions and the West it is also commonly served as a Cantonese yum cha item. While not traditionally eaten as part of a main meal, some restaurants have in recent years begun serving xiaolongbao as a main dish.
Frozen xiaolongbao are now mass-produced and a popular frozen food sold worldwide.
 
Posted by Yuan Jia

Sunday, October 6, 2013

Korean New Year

Commonly known as Seollal, is the first day of the lunar calendar. 
It is the most important of the traditional Korean holidays and is typically a family holiday.

Many Kreans dress up in colorful traditional Korean clothing called hanbok.
However, nowadays, small families tend to become less formal and wear other formal clothing 
instead of hanbok.



Tteokguk is a traditional Korean food that is customarily eaten for New Year.
According to Korean age reckoning, the Korean New Year is similar to a birthday for Koreans, and 
eating tteokguk is part of the birthday celebration.




Posted by Sung Hoon Park




Fiesta!

The Philippines may not be known best for its cities or governance. But one thing's for sure, the Philippines is known for its people.

Filipinos are known to be very happy people. And i, myself, have noticed that. I have lived in that country for about 15 years, and during those years, I learned to love the country because of its people.

The country may not be considered as one of the high class rich countries, and that may be true in some aspects. You can see that when you go around the city and observe its surroundings, its only in some areas though.

I have seen a lot of people living in squatter areas and people living in streets. But even though they are not as fortunate as some of us, they still believe that they are blessed and they still see the joy in life which is something i really respect and look up to. Because i find it really nice to see them smiling, laughing with their fellow mates.

Moving on, back to my first point, Filipinos are known to be very happy people!! And i tell you, they do know to party!

Every month, there definitely is AT LEAST ONE festival in the country. And today, i will be introducing you to one of the most popular festivals in the country!

SINULOG FESTIVAL! Sinulog festival is held on the third week of January every year that is held in Cebu, Philippines. This festival represents the acceptance of the Roman Catholic of the country.


The highlight of this festival is the street parade! On the third Sunday of January, you will expect to see people flooding the streets of Cebu. Both by locals living in the area or country and tourists who came all the way down to Cebu just to witness this parade. Some of the locals there would paint their bodies with such colourful paints or wear really bright costumes.

Too bad i haven't been to this festival. But the next time i visit the country, i will definitely take the chance to go to Cebu and experience what the festival is like. And hopefully you too can one day! :)

Posted by A. Hay

Saturday, October 5, 2013


How to cook korean chilli rice cake.

1. boil the water for 15 minutes and then put dried anchovies in pot or pan
  1. anchovy stock
    anchovy stock
  2. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs.
    ddeokbokki
    ddeokbokki
    ddeokbokkie
  3. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 7 to 10 minutes.
    ddeokbokki
  4. Remove from the heat and serve hot.
ddeokbokki

Posted by Sung Hoon Park

Thursday, October 3, 2013

Chinese Man Han Quan Xi (Feast of Complete Manchu Han Courses), Beijing

The Manchu and Han banquet originated during the Qing Dynasty. At first the complete courses of Manchu and Han were served separately, but later both were combined and thus the Man Han Quan Xi came into being shortly after the Manchu rulers took supreme power in Beijing. In an attempt to unify the two most important ethnic groups of the empire, the Qing emperors ordered that the two peoples should live, work, and eat together. To reduce social resistance while ruling a nation whose dominant population was Han, the Manchu rulers ostensibly strove to equalize the treatment of the Manchu and Han officials, encouraging the exchange and integration between the two cultures in all aspects. This is the historical backdrop of Man Han Quan Xi.




The Evolvement of Man Han Quan Xi
By the reign of Emperor Kangxi (1654-1722), the integration of Manchu and Han people had advanced dramatically from several decades before. More frequent exchanges between officials of the two sides was realized. On New Year's Day of the 23rd year of Emperor Kangxi's reign, both the Manchu and Han complete courses emerged side by side for the first time in the imperial feast and from then on this tradition was written in the imperial banquet regulation of the Qing Dynasty.


Features of Man Han Quan Xi
The banquet featured many of the world's edible delicacies from land and sea such as famous mushrooms and fungi, choice vegetables, and fruit. Quality was the key selection criteria, and only the best materials were chosen. A case in point is the preparation of the roast suckling pigs. The pigs were required to weigh 12 to 13 kilos and been fattened with porridge for three to four days before slaughter so the pork would be tastier. The feast also attached much importance to the choices of tableware, rituals, and all other forms of table etiquette.


Rituals of Man Han Quan Xi
The serving process of Man Han Quan Xi is very complex and interesting. Although this intricate culinary practice is no longer embraced in China, it is still worthwhile to know something about it. At the meal's beginning, the diners cleaned their faces and hands before having a cup of fragrant tea. The tea was accompanied with multi-colored Ding Sung, this first step refered to as Daofeng, "the reception of arrival". With the tea cup in hand, the diners started the second step, Xuming, or "chat over tea". As the name implies, diners could chat with each other while enjoying the tea and some other appetizer like water melon seeds and hazel nuts, normally each diner getting two small plates each. Next the dishes began to be served. At the main table, four sorts of fresh fruits and four sorts of ornamental fruits were arranged in different designs. Diners therefore might eat the fresh fruits before having the four different kinds of cold dishes and wine. After the preliminary cold dishes, then came another four hot dishes. After three rounds of wines, one of the major courses, the shark's fin was presented. After finishing the shark's fin, diners took a short break and washed their hands and faces again with fragrant tissue. In the meantime, the servants removed the empty cups, bowels and plates. When the feast was drawing to its end, rice and porridge was served. Afterwards, a very exquisite silver plate was presented holding toothpicks and areca leaves. At last the coming of Bingshui, or "water for face washing", marked the end of the lengthy feast. Due to the multitude of the dishes and food of Man Han QuanXi, no one could finish them all at each serving. In the past it often took a whole day or several days to finish the exuberant and costly feast.
 
Posted by Yuan Jia

Chinese Malatang

Malatang (simplified Chinese: 麻辣烫) is a common type of Chinese street food, especially popular in Beijing.It originated in Sichuan, but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot.

Typically a table with a big and flat saucepan is set up on the street, with a large number of ingredients in skewers being cooked in a mildly spicy broth. Customers sit around the table picking up whatever they want to eat. Given the large number of ingredients available, normally not all ingredients are in the saucepan at the same time, and customers may suggest what is missing and should be added.


All skewers normally cost the same. Currently in Beijing (as of June 2012) they cost one RMB each. Customers keep the used wooden sticks by their plates, and when a customer finishes eating, the price to pay is determined by counting the number of empty sticks




 

 
Posted by Yuan Jia