Category Archives: Food & Beverage

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!

Food & How To: Emergency Kimchi (yangbaechu-kimchi: 양배추김치)

Was pleasantly surprised when we found out that there’s in fact this Kimchi version called ’emergency kimchi’. Really? You know, all along we thought that Kimchi was just the traditional one, or if ever there’s a variation to it — it’s not like ’emergency’. Whoa??

Anyway, that’s our food feature for the day, ‘Emergency Kimchi’!

Hmm… Cabbage, ‘hot pepper flakes’, fish sauce, green onion, garlic, salt and carrot. The ingredients are pretty much the same (and quite common, wherever, even the sesame seeds) actually except for the cabbage where the traditional kimchi uses the ‘napa cabbage’ instead of the regular one.

Some of the Ingredients

Well, perhaps one reason that made this an ’emergency’ kimchi is that Maangchi brought her own ‘hot pepper flakes’ —  assuming that it maybe hard to find in an unfamiliar place or country. So.

Also, as we all know, ‘freshness’ is always important in food. Whatever it maybe.

In storing, be sure to make it air tight

Just take note, for recipes that require mixing fresh, uncooked ingredients — those powder, sauces and all would be harder to ‘stick and sink’, so make sure you use a bigger bowl where you could mix them better; otherwise, don’t just mix it batch by batch but do a ‘remix’. Sounds like music. Hehe.

Till next time.. Ciao!

Cocktail: How to Make a Martinez

Hey, it’s a Monday! And we’ll have a drink?? Sure, why not?! Having a sip is different from getting drunk, ya’ know. Just trying to relax. So, what’s our featured cocktail for the day?

Martinez. And here’s how it’s done.

Notice the ingredients? Sweet vermouth. Old Tom Gin. Maraschino liqueur. Angostura bitters. Orange bitters. Lemon. Well, they’re a little more complex than the cocktail ingredients that we have featured before. And t’is a drier version. A predecessor to the Martini, yep, another one of those classic cocktails.

The Ingredients
The Ingredients

Still, one noticeable part in its preparation is the stirring. Yes, it’s not shaken. And while others stir this drink for only around 15 seconds, this version takes about 45 seconds. Whew! So smooth. Hehe.

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And so, if you’re wondering how it actually tastes? Kinda sweet in fact, considering the Old Tom gin (which is some sweetened gin) and the ‘sweet’ vermouth both of which takes the most part of the mix. No wonder it’s a perfect post-dinner cocktail drink, eh?!

Enjoy!

Cocktail: How to Make an Old Fashioned Cocktail

Our featured cocktail drink for the day may sound uninteresting — but actually, it’s intriguing. After all, it’s Old Fashioned even in modern times!

Yep, that’s what it’s called; and with basically these simple ingredients: syrup, bitters, citrus peel and Bourbon.

See how it’s done..

Oh, isn’t it kinda hard to make? Or maybe this ‘how to’ video is sort of in ‘slow mo’? Hehe. Geez, the citrus peel made the bartender look like he’s having a hard time preparing the drink!?

Then again, it’s for viewers to get it right. Okay.

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Now altho sugar could be used in place of syrup, yes just in case you didn’t have any at that instance; still, if only for easier preparation then it would be best stock up on syrup for future use. For then, you’d not need to muddle and dissolve syrup unlike sugar anymore!

Aaand when everything is said and done. T’is cocktail is in fact kinda strong, what with the much bigger amount of whiskey compared to the other ingredients in the mixture! Hey, you could also use rum, gin or brandy in place of whiskey if ever, and with not much effect to its quality and taste.

Till next time.. Enjoy!

Cocktail: How to Make a Brooklyn Cocktail

Probably one of the ‘hardest’ cocktail drink, if not the only bar drink you’d actually sweat on finding is the Brooklyn. Why? Consider the ingredients..

Rye Whiskey. Dry Vermouth. Amer Picon. Maraschino Liqueur.

See? One of the ingredients, the Amer Picon, is in fact not readily available in some places; thus, you’d have to settle for substitutes — like the Ramazzotti, yeah, even as many drinkers suggests.
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Would it still be a Brooklyn then? Of course, though the taste could vary depending on the kind of whiskey and vermouth you use. As for the Maraschino, try the Luxardo which is rather sweet to make up for the dryness in vermouth.

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Just take note, Brooklyn is stirred not shaken. And if you prolong it, you’d have more than something that’s not only cold. Ice melts, remember?!

Till next time.. Enjoy!

Food & How To: Spicy Rice Cake (Korean Ddeokbokki: 떡볶이)

If you have been watching Korean dramas, our featured food for the the day is one of the most mentioned delicacies you would hear; and that’s the Ddeokbokki, or the Spicy Rice Cake.

The Ingredients
The Ingredients

The Ingredients: 1 pound of cylinder shaped rice cake, water, 7 dried anchovies, 6 x 8 dried kelp, 1/3 cup hot pepper paste, 1 tbsp sugar, 3 green onions.. Optional: 2 hard boiled eggs and 1/2 pound fish cakes.

So now, let’s see how it’s done..

Know what, if you’re not familiar with Korean food, you might wonder why is this dish like soaked in ‘liquid’? Isn’t it rice, and a cake at that?! Incidentally, doesn’t this rice cake look like the street food ‘squid ball’ in the Philippines? At least the shape is street-food like.

Ddeokbokki with egg
Ddeokbokki with egg

Anyway, while the dish is called a ‘spicy rice cake’, it’s not really a key ingredient to Ddeokbokki’s flavor — but the dried anchovies. And so, as Maangchi says, try not to forget this particular ingredient; if you do, it wouldn’t be the ‘spicy rice cake’ many came to love.

Anchovy and Kelp
Anchovy and Kelp

As for issue of finding the other Korean ingredients, well, don’t you worry — specialty stores has been sprouting like mushroom, not to mention that they could already be found in leading supermarkets in the country, and yes, across the globe as well.

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Finally, while spicy food has been a staple in many Asian countries, it has been gaining more ground the world over. Hey, after all it’s the Korean Wave! So, try this and enjoy!