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