Domestic Goddess
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Oh I forgot - the bright red hotdogs are knock-offs of the popular local brand Purefood Tender Juicy(brand name) hotdogs that come in a bright red casing. Yes the innards are pink mush but sometimes, you feel the need of a grilled Tender Juicy when you have parties in Christmas and New Year.
And the Ubod (it is actually the heart of a palm) is great also stewed with coconut milk. There is a nice recipe of ubod salad with vinegar and coconut cream. It makes you eat a lot more rice that you plan too.
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Peter - I actually found balut here in Korea. They are sold at my favorite snack truck/stand in the weekly street market. If you come here on Sunday, maybe you'll get a chance to try it. And what is fish snot? I have never heard of it. I know we eat fish poop but not snot.
Rona - the good Queso de Bola are the ones with the Dutch label. That's the one my dad would slice up and eat with his freshly backed pandesal (pre-ordered from the previous night and actually hand-delivered by the owner to their doorstep). That I miss, freshly baked-pandesal.
And the "sundot-kulangot" goodies, I had a cousin who was crazy about that. I just like the term "sundot" (to poke or fish out), kulangot (semi-hard sticky snot). What a graphic description!
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Hi Rona! Glad to see you're in our country for a visit. I echo your sentiment of not liking Manila. Too grey, too polluted and too much traffic. I wish I could visit Bacolod City (having spent my high school and college there). It's been about 2 decades since I've last saw it.
To clarify, what your mom calls "Iba" is called "Kamias" by us Tagalogs (Scientific name: Averrhoa bilimbi). It is the relative of the star-shaped fruit called "Balimbing" (which is also the pseudonym for many-faced one or traitor).
And the rice cake that your mom calls "Ibus" is generally called "Suman sa Ibus". This type of rice cake is wrapped in coconut leaves and usually served with a small saucer of white granulated sugar. To eat it, unwrap the leaves and dip the treat into the white sugar and eat. My grandmother would take day old suman sa ibus and fry it in a little oil. The crunchy coating makes it tastier.
One thing though, the cheese is called Queso de Bola and is a staple in many company Christmas Basket give-aways. I have never seen a Christmas in our house without the familiar red-wax covered cheese ball on the table.
My mom has a neat trick with dealing with vegetables in sinigang. She cooks them partially with the meat and broth and takes them out. She adds them to the serving bowls and adds the boiling soup and meat and then serves them. That way the vegetables are just cooked right and not boiled to death like most do. This she also does when she cooks "Nilaga" (Boiled Beef soup).
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Maggie, how did you manage to get a sparrowgrass' egg? And how did it taste in comparison to a fresh hen's egg?
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Terry Pratchett's description of a greasy eatery called Sham Harga's House of Ribs. There was a point when the description of a meal was it was mostly fat, glistening and dotted with crunchy bits. When you cut it (the skin of the fat) open with a knife, oil drizzled out of the crusted fat layer. The description was enough to make me swoon.
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Rona, thank you for finishing your posts with pretty amazing pictures. I would admit that your pics of the arachnid snacks actually made the hairs of the back of my neck crawl and I still have goosebumps. Yes, I have arachnophobia, bad.
Those silkworm cocoons being edible now that is new to me. It is common knowledge that silkworm larvae is a popular street snack food here in Korea. They say it helps clear up the complexion and gives a healthy, pink skin.
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I found tons of this growing on a rocky beach here in New Brunswick...it tastes quite salty with a light grassy herbaceous quality...kind of like eating a thin aloe vera plant. You can saute it quickly in brown butter, add a touch of vinegar and serve with fish...its quite good and definitely regional.
That's a vivid description -- I can't wait to try some. Have you actually tasted aloe vera?
Peter - I've tasted aloe vera here in Korea. It's like a very firm green Jello with a sweet and a very little tinge of saltiness. I've had it in a bottled drink that contained whole chunks of aloe vera floating in it. It is pleasantly refreshing and there's the treat of munching on jello while drinking it.
Korean adjumas (elderly ladies) eat aloe gel raw. They take huge leaves and cut one skin off. They them expose the glistening, raw transparent inner leaf meat and cut it into chunks. Next they pop these chunks whole in their mouths, giggling at one another.
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dmreed, these are unlaid eggs. As for getting them, it depends where you are. Basically, you can get them at any butcher or store that sells and kills (dress) live chicken. You can request for the unlaid eggs and other offal/innards that you want (hearts, intestines, liver, etc).
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How about those cone sushi? You can make 34 cones and still make the ingredients kid friendly - imitation crab meat, enoki, carrots, etc.
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Peter - can't wait for you and the boy to be here. If you're planning to eat some grilled intestines, please do bring me along. I've never tried it and my korean friends still haven't gotten around to bring me to a grilled intestine restaurant. I, in turn, will bring you to our favorite grilled kalbi restaurant here in our town.
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Reading this entire thread, I wanna add my thoughts on oyster size. In the Philippines, we get tiny oysters called sisi. This is about as small as your thumb and sometimes just a little bigger. The meat is plump and juicy, and very sweet.
Coming here to Korea, I see humungous oysters bigger than the palm of my hubby's hands (and he's got big hands). It's almost scary to eat them like that but theose monster oysters are usually found at seafood grill restaurant stalls that pop up at local festivals and fairs. Most oysters here in Korea are sold in a half shell (already shucked with most of the liqour gone) for about $10 a dozen, and shucked oysters in saline solution (?) for about $4 for 2 dozen.
I usually make oyster po 'boys or oyster cerviche to go along with grilled pork chops/spareribs. I always want to make oyster rockefeller but lack the herbs needed in the ingredients.
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I just wikipedia'd it and found out that it is TIKOY! I love it, epecially fried on banana leaves (so as no to stick to the pan). I love the banana flavor on the tikoy. My mom's chinese friends would give us flat round cakes of it. It's delicious with tea or as an afternoon snack.
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I wonder if this is also called "tikoy"? In the Chinese shops in the Philippines, white disks of these are sold during the beginning of Lunar New Year. We usually cut it into thin slices and dip in egg (to prevent from sticking on the pan) and fry. Sometimes, if we don't want to use egg, we fry it on a banana leaf and serve hot (it gets sticky).
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This morning when I was making garlic fried rice, while I was using a short handled spatula to press and crumble the rice into the pan, my hand slipped. My thumb came in contact with the hot pan and I heard it sizzle. It was a quick run to the sink and thank goodness - no blister. It did hurt like heck for a while.
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Ce'nedra - it's easy to make black ink pasta. Just add several drops of squid ink to your fresh pasta, knead until the color is distributed evenly and then cook the same way as you would with regular pasta. My mother would make arroz negra (squid ink rice) and bihon negra (squid ink rice noodles). The latter is a favorite of my brother where the savory black sauce is complemented with the addition of squid rings all throughout the noodles. We've always got fresh squid ink (from the squid heads themselves) and never tried the bottled ones. The squid ink adds a distinctive flavor to the pasta/dish/meal.
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I find it rather funny that at the end of a delicious beef stew I prepared, there's a nicely organized little pile of mushrooms off to the side of her plate. So, I simply slide them on to my plate.
Same here with me, I just slide that pile of mushrooms on my plate/bowl. Sometimes, its black olives. It makes me think of that Sandra Bullock/Hugh Grant movie where they were at the restaurant and both were taking stuff off their salads and putting it on each other's bowls. They never realized they were perfect together until the end.
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Susan - if you have a microwave, dump the rice in a bowl, cover (with saran wrap or plastic cover) and nuke for aout 1 minute. If your rice is about 2 cups, 1 min would do. If you don't have a microwave, steaming it is the next best thing.
If you really don't want the hassle, just take out the rice and leave it out until the chill is off. Then heat up your gumbo until it is very hot, dump your rice, stir thoroughly and enjoy.
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Nakji, in the Philippine wet markets you can get fresh hearts of palm every day. It is called ubod and is an ingredient in Fresh Spring Rolls (with garlicky sweet-savory sauce). I'll see if I can find a picture for you.
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I would really appreciate if somebody can post pics of cooking sake? I might be able to find them here in specialty food shelves in Seoul department stores.
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As a fun fact, here are the 3 different kinds of coconut meat. We Filipinos call them:
1. Mala-uhog (translated as like snot) - the youngest coconut meat will have a gel-like, mucus-like consistency. The meat could be cut so easily with a plastic spoon and should be clear and light colored.
2. Mala-kanin (like cooked rice) - this coconut meat would be older than mala-uhog and is uniformly white all over. It has the consistency of boiled rice and you would need a grater or baller to get the meat from the shell.
3. Mala-katad (like leather) - this one is a bit harder to scrape off the shell. It is tough and usually used to make sweets or extract coconut milk from.
Me, I prefer mala-uhog anytime but I don't like the coconut water.
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Diana, here's the recipe for Espasol
Espasol (Sweet Rice Cake)
2 cups sweet rice flour (glutinous rice flour) + 1/2 cup (for dusting later)
3/4 cups sugar
1 can coconut milk
1/2 tsp salt
1 cup young coconut meat, grated or sliced into thin strips
1. Toast rice flour on a cookie sheet until golden brown.
2. Bring sugar, coconut milk and salt to a boil in a heavy bottom pot. Add the 2 cups of toasted rice flour. Then add the young coconut meat.
3. Mix well and cook until thick, stirring constantly.
4. Remove from heat and let cool slightly. On a large cutting board, sprinkle evenly with toasted rice flour. With a rolling pin, flatten to an inch and cut into your desired shape, like:
a. diamonds - dust with more flour after cutting
b. little logs - as long as your finger and dust with more flour after rolling
c. longer logs - but roll them up in small pieces of banana leaf (very much like a cigar.
The finished product (without the banana leaf) should be thoroughly coated with rice flour. There is even a game played during the fiestas in the South of the Philippines where contestants would be given a handful of espasol to eat and the one who finishes chewing first should be able to whistle to win the prize. It's fun to see rice flour blowing out of the players' mouth.
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When watching a coroner on CSI Miami crack open a rib cage and then proceed to ladle some blood into a specimen jar, both you and your hubby turn to each other and say "Nice ladle."
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Michelle, I hear you about the going "fooding" with a friend. That's how I get my fix of seafood and exotic korean cuisine (like live abalone sashimi) fix. I would go out with my girlfriends and we would dine, chat up and enjoy the food. One doesn't have to give up his/her food choices if her SO/hubby/wife/insert-appropriate-title do not share it. One just has to find ways to enjoy it without the offending SO/hubby/wife/insert-appropriate-title.
Travelogue: Spring Break 2009 -- Seoul
in Elsewhere in Asia/Pacific: Dining
Posted
Hmmm, myeongtang, I should remember that word. It has everything I like soup and innards. I should look for a myeongtang restaurant here in Janghowon. My husband was asking what was the Boy's name and I forgot - good thing you posted his name here. And he also asked how old he was, I told him ah, early college? Was I right? Sorry if I made a mistake.