Category Archives: Food & Beverage

Food & How To: Fried Tofu Stuffed with Rice (Yubuchobap: 유부초밥)

It’s just about the weekend, and what a long one we would have considering there would be no classes come Monday, as the country would celebrate its Independence Day. So, time for the last of summer outings with a tasty dish to bring along. Yey!

And what do we have? Yubuchobap. A Korean recipe of fried and marinated tofu stuffed with rice. Check this out.

So. So, so simple, right? This is why this recipe is ideal for picnics and even for your kids’ lunch packs. Easy to handle, carry, and generally cheap to make. Just make sure you know where the nearest Korean grocery store is for your Yubuchobap kit.

Yubuchobap kit

However, if there’s no such store in your area, do not worry about the exact ingredients. Instead, just try to use the closest substitutes; otherwise, try to experiment and make them yourselves. Like, the flattening and molding of the tofu wrap for one. Or using chia seeds instead of sesame seeds (this is everywhere, we’re just looking to experiment) to dip your Yubuchobap.

Experimenting is good since you could come up with a tastier dish to your liking instead of continuing with a food monotony. See?!

Consider the benefits of Chia seeds and try experimenting

And speaking of something tastier, remember also that you could still add some spices and vegetables like broccoli, carrot and onion for a more flavorful and healthy Yubuchobap. Just light fry those veggies before mixing them with your rice.

The dipping of the Yubuchobap on the seeds

Still, if you just want to save preparation time, the kit’s ingredients will do without any need to add anything anymore. Just try to use high quality rice not just for its taste but for fluffiness.

Enjoy!

Cocktail: How to Make a Planter’s Punch

Well, let’s start off the month with another summer cocktail — the Planter’s Punch! With the sweetness in Grenadine syrup plus the tartness of citrus in fruit juices and lime, hey, this is like drinking some mixed fruit shake at a mall, huh?!

But of course, there’s more to this cocktail than just fruits — that’s why it’s listed as a cocktail — so let’s first see how it’s done.

Oh, don’t be overwhelmed by the speed of the bartender in making this drink. You could go over the video, anyway. And also, if you are wondering why some Planter’s Punches are reddish or what, this is because of the dark rum — otherwise, it’s in its variations.

Basic Ingredients

Interesting here would be the stirring. I mean, if only for the drink to be immediately cold upon serving, bartenders put ice even before the rum and juices are mixed. Then again, this also dilutes the cocktail beforehand that’s why, and so..

Planter’s Punch

You got a perfect summer drink. A sweet and tarty punch!

Cocktail: How to Make a Pisco Sour

So, how about a cocktail that would somehow reenergize us and get us through a stressful week? After all, our featured drink has an ‘egg’ in it! Aaaand it is no other than the..

Pisco Sour. One of those popular drinks in South America!

The Ingredients

Consider the basic ingredients. Pisco Barsol Quebranta. Fresh lime juice. Simple syrup. Fresh egg white. Angostura bitters. Now, see how it’s done.

Know what would have made the drink a bit more tempting? The glass. He should have changed it with a ‘stemmed’ one or some smaller glass. See in the video, the one used was just a little too big as the drink was about half-full and without rocks in it. Yeah, presentation counts.

Then again, how does it taste anyway?

It’s a bit sharp but the aftertaste is more on the sweet side actually considering that Pisco is made of grapes with some syrup and egg white taming the drink — meanwhile, the term ‘sour’ is simply there because of the lime or the mixed drinks that contain the base liquor, Pisco. So in all, it’s a drinkable cocktail really!

In the end, it’s just a matter of preference — Peruvian or Chilean?!

Cocktail: How to Make a Negroni

Most, if not all, alcoholic drinks are said to be good for the stomach — especially after dinner; they do help in digestion obviously. So, drinking here is not about getting drunk, though it’s more than just a thirst quencher, you know.

T’is especially true with cocktails.

Yet our feature for today has a not so ideal reputation in terms of taste. It’s not like you’re drinking some real salty or bitter beverage, but the Negroni is a bit, well, ‘revolting’.. at least at first.

Hey, it ain’t so bad! Gin. Sweet vermouth. Bitters. Many cocktails are actually mixed with these stuff. So what’s the fuss? This only tells us that the ‘revolting’ thing is simply about the palate. Just like how it tasted when we sipped our first beer. Ugh, bitter.

The importance of squeezing the ‘oil’ from the wedge of orange

Although some gets used to the ‘bitterness’ and so gets to like what they drink, still, others just can’t get the hang of it. Especially in the case of Negroni. For a ‘sensitive’ palate, yeah, it’s like medicine.

Spirit here is like 100%, so just stir

And this version by Jamie doesn’t even have a Campari!

Okay then, take note of the alternatives — gin could be swapped for vodka while you could also top it with soda water. Hmm… Again, if only for ‘discovering our palate’, guess it’s worth a try.

The classic Negroni, looks good alright

After all, Negroni does stimulate our stomach. Yes.

Cocktail: How to Make a Tom Collins

Another weekend, another cocktail. And this time, we bring you the Tom Collins. By Tom Cruise and Phil Collins?? Nahh. John Collins. Hey, we are not talking ’bout entertainers, though we could be ‘entertained’ preparing and drinking this cocktail, so let’s have a look..

With basically just lemon, gin and soda — you got your Tom Collins.

Oh, don’t you think the bartender was just too excited here? More than just the squeezing of the lemon or the balancing of its taste (too sour, more sugar; too sweet, more lemon), guess there’s something important he overlooked, hmm..

The shaking of the drink instead of just stirring it. After all, it’s got citrus and sugar in it — not all liquor.

The Basic Ingredients

Important: The ‘texture’ is the deciding factor in mixing cocktail drinks, whether it is to be shaken or stirred. Liquor is obviously ‘thin’, so stirring will do the trick; however, outside of liquor like citrus and stuff, they’re kinda ‘thick’ and so they got to be shaken. This ain’t coffee, so shake it baby!

Finally, remember there are differences in the kind of ‘soda water’ you use — whether it’s a club soda (which is great for cocktails), seltzer, sparkling water, or tonic water. Click here to know more.

Till then, enjoy your weekend!

 

Food & How To: Omurice (오므라이스)

Among the many dishes in Korea, t’is one of those that intrigued us especially since it was the favorite meal in the 2012 Korean drama ‘Rooftop Prince’.

Still, without even trying to look at the preparation but merely seeing the ‘finished product’, obviously it’s an omelette; and so we now understand the name, Omeu-raiseu or ‘omelette rice’. Yep, it’s got a lot of stuff inside that yellow covering, err, ‘scrambled’ egg..

Wanna see how it’s done? Check this out.

Okay, there may be many ingredients but it’s actually very simple — or easy to make, so don’t sweat it. Speaking of ingredients, realize also that they are not cut in stone but replaceable especially the sausages where you could use just about any other meat instead. What’s important is the ‘slicing’ and the mixing of ’em all since you would be wrapping them up afterwards.

The Ingredients

Anyway, since we have seen the ‘Rooftop Prince’, we can not help but compare Maangchi’s Omurice to the drama version; like did you notice how they were actually turned into an omelette?? Maangchi first formed the cooked ingredients into the bowl before setting it aside and cooking a thin omelette — which she would then use to wrap the ingredients with.

Meanwhile, the ‘Rooftop Prince’ version had the cooked ingredients poured onto the omelette while it was being formed and fried. After a little heat, the omelette was shaped from the pan and served.

Hmm… Guess the drama version is more appealing, eh?! More so, it looks ‘neat’ to eat, too. Then, just let Maangchi’s ‘secret ingredient’ do its thing and sway your palate. Hehe. Don’t forget your ketchup!

Enjoy!

Cocktail: How to Make French 75

Well, it’s just about summer; and even for the season, there’s an appropriate cocktail for it, of course. As surely so, you’re in luck — for it’s today’s feature!

French 75, your perfect summer cocktail! Here’s how it’s done.

Ice cubes. Gin. Lemon juice. Simple syrup. Shaken not stirred. Then wine. Oh, classic yet so easy to find in stores. That’s what makes a drink like this more popular. The ingredients are just everywhere! Just remember, there are variations to just about any other drink — experimenting is part of discovering the real you, your palate.

Even as Patrick says so, “use whatever wine, all that matters is it’s sparkling and dry.” The issue for this tho is that since the amount of wine is just estimated — according to taste, that is — it’s sorta tough since the taste could vary with such,  and that you may no longer drinking French 75 but 76. Hehe.

Still for this version, it’s a mix of spiciness and ‘citrusy’ in flavor. You know, kinda like a sauce with chili and lemon juice? Wow, not that spicy! But just imagine the flavors. Better yet try it!

That’s why t’is great for summer. Gives you that kick to hoola! Enjoy!