Korean cooking forum topics:
I'm a dutch boy who stranded in the sea of cooking when i was 7yrs. My grandmother was befriends with Indish-people, and 1 teaching me the ways of cooking and herbs. on my 12yr i worked for a french-kitchen; as dishwasher. but sometimes i learn french cuisine too~ till my 14th. on my 15yr i was out house by my mom, and live by a aunt and a uncle, who are in fishers-business where and i learning how to clean different kind of fishes, like; paling and baarsen. on my 17yr i was moved to the east side of netherlands, because of problems of my mom. And i was shy when i came order a menu by a chinese family resturant, so the lady boss try to get a anser out my mouth, but when i see the kitchen door open i said; thats lot of dishes. and then it became a bond with the chinese family till now, i'm now 24yrs, and master the chinese style cooking, and japanese, and now i learn koreans dishes(i find them creative). also i work 5yrs for a dutch vineyard, learning a lot, making wine and i have a Kyoho(grape) in my garden. from japan. also im very creative person, i sell art too=3 please to meet you~
Welcome and thank you so much for sharing the photo of the food and the vineyard where you work! I feel like I’m in the vineyard! If you want to be featured on the Korean food fan page on my website, fill the interview answers out here:
made some more korean-food^o^
the first is korean green tea pasta, with rouge(hussle creamy egg) and with some daikon-cracker, and picckeld kimchi cabbage(sour, hot).
side dish: crunchy sweet patato~
Sweet korean soup; with the sweet rice flower, i learnend from maangchi heukimja(black sesame porridge) to using~ so this sweet mild korean soup is filled with vegetables, like; carrots, daikon, green long beans~ and sesame seeds~
the other two i buyed sweet patato, and saw maangchi making fried-ones from it, so i did it do, its was chruchy, and soft inside^-^
take some fresh Arbutus(Korean fruit, but for Chinese is it like a strawberry), use the juice for making ALC. ad cane sugar and disolve it in the juice when you heat it, and cool down puth it in the plastic/bottle. wait 4 days turns in 7%aALC(if you wait more days to 9 you have a nice sweet wine). this little sake is good by the dinner, very sweet taste~
dear christian. you post lovely dishes, but could you send better pictures??? than you food and drinks looks much better.. feels like I am drunk now :0)
thanx for saying im trying my best make it clearly, Susan~
It looks great. If you want, please post the recipe here! http://www.maangchi.com/talk/forum/reader-recipes
The Arbutus sake looks amazing! Where would you get the fruit and how much would you need for, say, a litre? (Perhaps you also have a ratio of cane sugar to Arbutus juice?)
Your other food also looks really good, so I will join in by saying that recipes for your creations would be awesome.
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