[TRAVEL KOREA] Dongdaemun’s “Hobby Markets”

Photos by Fielding Hong

Most people know Dongdaemun as the pulsing, round-the-clock fashion and shopping mecca that never sleeps. Clothes, shoes, handbags, accessories – you name it, you can find it in Dongdaemun. Huge shopping complexes like Migliore and Doota are packed wall-to-wall, nine stories high, with stalls of vendors selling any and all of your fashion needs. And the buildings are open until the wee hours of the morning for those occasions when you need a new top at 3 a.m.

But what many may not know about Dongdaemun is that its many markets offer more than your everyday shopping experience. In the alleys and areas around the main shopping drag, smaller markets or shopping clusters offer some of the city’s most unique, one-stop shopping destinations for all of your hobby supplies.

Since the shopping areas are within easy walking distance of each other, you could easily spend a day wandering through them, choosing your next do-it-yourself hobby.

Bangsan Baker’s Market

	Photo by Fielding Hong

For those of you who like to make your own homemade confections and goodies, you were probably disappointed the first time you went to your local grocery store or even large supermarket and walked down the baking supplies aisle. If there are any at all, the supplies are few and often limited to standard flour, sugar, step-by-step cookie mix boxes, miniature cake pans and tiny pouches of uninspiring chocolate chips and sprinkles. No vanilla, no coconut, no bricks of bittersweet baker’s chocolate, none of the stuff that gives a baker’s sweets their own personal touch.

Enter Bangsan Baker’s Market. The market – just a street really – is in a hidden corner of the larger Bangsan Market and contains everything you need to bake just about anything you can imagine. The stores sell many ingredients that are hard to find in other places, such as dried fruits, assortments of nuts, molasses and fruit glazes, rye and wheat flour, along with various purees and extracts. You can find all of the other baking accoutrements you need for baking cookies, cakes, breads, muffins, brownies, tarts, tortes and pies. Baking equipment and tools are sold here, too, such as electric mixers (for serious bakers, you can even find KitchenAid mixers), cookie cutters, cake pans and baking utensils that aren’t commonly found in other kitchen supply stores or markets. Finally, the stores also offer the cutest decorative boxes, cellophane, ribbons and stickers so that you can wrap up your treats to look as sweet as they taste when you share them with your family or friends.

Not only is the variety of baking products vast, the prices are competitive, even for common ingredients such as sugar, flour and butter. As with most markets in Korea, vendors are sometimes willing to negotiate, especially if you are buying large quantities or are purchasing some more expensive items.

There are a couple of ways to get to Bangsan Baker’s Market. From Jongno 5-ga Station (line No. 1), go out exit 7 and cross over the Cheonggye Stream. From there, you’ll see the arch for the Bangsan Market entrance. From Euljiro 4-ga Station (line No. 2 or 5), go out exit 4 and turn right at the first intersection. From there, you’ll walk until you see the sign for Bangsan Market and turn right into the market, where you’ll find 20 to 30 baking supplies shops clustered together.

For those of you who are too busy to visit the market, you can shop for your baking needs online and have your order delivered to your house for a small delivery fee (orders over a certain amount typically get free delivery). Visit some of the Web sites www.bakeking.co.kr,www.bakingmall.com and www.happybaking.com (Korean only).

One popular store, Bread Garden, with locations in Bangsan, Hongdae, Gangnam and the Express Bus Terminal, also offers baking classes. For more information, visit their Web sitewww.breadgarden.co.kr (Korean only).

Dongdaemun Shopping Complex and Shopping Town Fabric Market

For those of you who enjoy making your own outfits instead of shopping off-the-rack, the four buildings of the Dongdaemun Shopping Complex and Shopping Town house one of the most dizzying arrays of fabrics, buttons, zippers, lace, silks, threads and sewing machines that you’ve likely ever seen. Amateur and professional clothing designers alike shop at this fabrics market for the newest Asian trends in textiles and fabrics.

Not just for seamstresses, this market also has materials for those who like to knit, crochet and try their hand at other handicrafts. There are also vendors selling home decorations such as curtains, plates and other home furnishings. The buildings, each six and seven stories, can be hard to navigate, especially if you’re not there to browse but to find one or two specific things. There is a general order to the chaos, but of course none of the floor schemes are set in stone.

According to the Visit Korea Web site, the buildings contain over 5,000 vendors.

Vendors typically sell fabrics in large quantities so be ready for a little bit of grumbling if you’re requesting only small swatches at a time. Fabric vendors may be willing to negotiate, especially if you’re buying fabrics or other materials in bulk, but the general consensus is that those selling hanbok fabrics and silks are less likely to waver on their prices.

For knitters and crocheters, yarns and needles are also available, but some vendors may only want to sell yarn balls in packs, rather than individually. It may be helpful to go with a friend who is also buying, in order to get breaks in prices or share bulk materials. Of course, becoming a regular customer is also helpful in getting discounts in the future, so if you do find a particular stall that you like, be sure to write down the stall number so you can find your vendor again. Many of the vendors sell fabrics unique to their stalls only, so if you have the time, you can spend a long afternoon there perusing all of the fabrics.

To get to Dongdaemun Fabric Market, go to Dongdaemun Station (line No. 1 or 4), and go out exit 9. Dongdaemun Shopping Town is the large, white building on the left side.

Cheonggye 7-ga Exotic Pet Store Row

Most of us have probably already heard of Chungmuro’s Pet Street, which houses pet shop after pet shop of adorable puppies and kittens. But for those who like their pets with a little less fur, the pet store row in Dongdaemun should be more up your alley. Exotic Pet Store Row, located near the Cheonggye Stream in Dongdaemun, has plenty of shops that specialize in animals that are beyond your typical house pets. Parakeets, cockatiels, lizards, snakes and piranhas are just among a few of the rare pets that you can find on this unusual block. In addition to the pets themselves, the stores also stock all of the supplies that you need to raise the pets in your home, such as food, aquariums and cages. Less exotic pets are also sold here, including fish, hamsters and other smaller pets that are typically easier to raise than dogs or cats.

To get to Exotic Pet Store Row, go to Dongdaemun Station (line No. 1 or 4), and go out exit 7. Walk along the Cheonggye Stream until you see the Dongdaemun Pyeonghwa Fashion Town building. Exotic Pet Store Row is on the opposite side.

Dongdaemun Sporting Goods Street

Finally, for those of you with a more active lifestyle, you can find all the athletic equipment you desire at Dongdaemun Sporting Goods Street.

The area was traditionally called Dongdaemun Stadium because the area was once home to Dongdaemun Stadium, which opened in 1926 and was the major sports facility in the city until the 1988 Seoul Olympic Games. It has since been demolished to make way for the Dongdaemun History and Culture Park.

Although the stadium is no longer there, the sporting goods stores that cropped up around the area have remained in business and can cater to all of your sports equipment needs.

You can find around a hundred stores hawking your typical fare of baseball, basketball, football and taekwondo equipment and uniforms, as well as stores that sell tennis, badminton, bowling, golf and general exercise equipment. For newcomers to sports, shop owners typically have a lot of knowledge about the best equipment and products to jump-start your hobby.

To get to the Sporting Goods Street, go to Dongdaemun History and Culture Park Station (line No. 2, 4, or 5), and go out exit 4.

This article can also be found in the JoongAng Dailyhttp://joongangdaily.joins.com/article/view.asp?aid=2922672

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

[TRAVEL KOREA] Seoul’s Food Streets

By Shannon Heit, 2010-07-06

 www.seoulcityblog.com.

For those of you who have lived in Seoul for a while, you may have already discovered that there are many areas of Seoul where a particular product is sold in a high density, thus creating streets with certain reputations. Photographers know if you’re in the market for high quality photography equipment it’s either Namdaemun’s Camera Row (for the latest digital cameras) or Chungmuro’s Camera Street (for classic film cameras). Near Chungmuro, you can also find a row of motorcycle shops, deemed “Motorcycle Street.” Going to Jongno will give you a chance to visit “Jewelry Store Row,” with stores hawking gold, diamonds and pearls up and down both side of the street between Jonggak Station and Jongno 3-ga Station. “Printer’s Row,” “Baking Street,” the list goes on and on.

What you may not know, however, is that there are also such specialized areas for food. Actually, these food streets are sometimes quite small and often hidden, so some of them are even unknown to Koreans.

Hoegi Station (near Kyunghee University area) – Jeon

Jeon, sometimes called buchimgae, is a popular food among both Koreans and expats. Usually called a Korean pancake, jeon uses a wheat flour and egg batter and can be made with a variety of other ingredients such as onions (for pajeon), kimchi (kimchijeon), potato (gamjajeon), or even pieces of seafood (haemuljeon) before it is fried in a skillet, similar to a pancake. Whatever the ingredients, jeon is typically served with a dipping sauce, a mixture of soy sauce, sesame oil, vinegar, and red pepper flakes. Jeon is also similar to another popular dish, bindaetteok, which is thicker and made with ground mung beans.

Jeon is sometimes eaten as a side dish to a traditional Korean meal but it is also often eaten as an accompaniment to traditional Korean liquors, in particular makgeolli and dongdongju, as a snack or drinking food. One small street that is known for its jeon is a small alley near Hoegi Station, a cramped alleyway with tiny, worn-looking pajeon restaurants lining both sides of the street.

On the suggestion of a friend who lives in the neighborhood, we selected Nakseo Pajeon, literally “doodling pajeon,” since the walls of the small shop are covered in scribbles and drawings of past patrons of the past 28 years. Here, the jeon is thick, almost as thick as a Chicago thick-crust pizza. Each jeon is stuffed full of kimchi and seafood, pan-fried to perfection with a crispy edge. We ordered the modeumjeon (7,000 won), or the jeon with everything, and makgeolli, and were not disappointed.

Go to Hoegi Station (Line No. 1, Exit 1) towards Kyunghee University. Turn left into the small alley when you see an SK Telecom store.


Sindang-dong – Tteokbokki

Sindang-dong has long been famous for its tteokbokki, or pan-fried spicy rice cakes. Ubiquitous street food, it might seem pointless to go somewhere specifically for tteokbokki when you can find it nearly everywhere in Seoul, but Sindang Tteokbokki isn’t a snack, it’s a meal.

This street has become so famous for its rice cakes that the official street name is actually Tteokbokki Road and both ends of the street are bookended with arches that welcome you to Tteokbokki Town. Between the arches, everything is tteokbokki or bust. There are a few famous restaurants in Tteokbokki Town and each restaurant boasts its television appearances on the walls. But the most famous of these restaurants is certainly Ma Bok-Rim Halmoni’s Sindang-dong Tteokbokki, the oldest restaurant on the block. You may not know it, but tteokbokki as we know it today is a relatively new food and Ma halmoni, or Grandma Ma, is actually credited as the person who created tteokbokki in its current, spicy conception. Before Grandma Ma started selling the spicy version in 1953, tteokbokki was a mild-flavored food served with meat and eggs. The tale goes that Grandma Ma was eating the rice cake when it accidentally fell into her jjajangmyeon sauce (black bean sauce) and after tasting it, she realized it might taste even better mixed with gochujang (red pepper paste).

So what makes Sindang-dong Tteokbokki so special? Grandma Ma says it’s her secret recipe, which she’s only just now told her daughter-in-laws after she retired, but go into any of the other dozen or so shops that line Tteokbokki Town and you’ll see a similar formula. Instead of the simple combination of tteokbokki and odaeng (fishcake) that you typically see at street food stalls, Sindang-dong Tteokbokki restaurants offer huge pans of rice cake, fishcake, ramen noodles, jjolmyeon (spicy cold noodles with vegetables), egg and dumplings to be cooked at your table. We went to Samdae Halmeonae, another popular establishment, where a two-person portion will cost you a measly 10,000 won and if you’re feeling adventurous, most stores along the street also offer dalkbal (chicken feet) as a specialty.

Go to Sindang Station (Line No. 2 or 6, Exit 8) and turn left immediately. You should be able to see the large, bright sign for Tteokbokki Town after just a minute or two.


Gongdeok Station – Twigim

Twigim, or Korean style tempura, is often sold on the street and made with shrimp, octopus, sweet potato, dumplings, seaweed and noodle rolls.

Tucked away in an alley near Gongdeok Ogeori, this area is also known for jokbal (pig’s feet) and bindaetteok. In fact, although the most popular restaurant’s name is Won-jo Mapo Halmoni Bindaetteok, the endless assortment of twigim will probably be the thing that impresses you the most. The restaurant, which has been around for 25 years, has been featured on a variety of TV broadcasts and is a neighborhood institution.

Here, you can easily find over 20 varieties of twigim and jeon, ranging from the usual suspects to more interesting combinations such as whole boiled eggs, crab with onion and spam (typical during Korean holidays), and hot peppers. You can pick and choose the twigim that you want to eat before going into the restaurant, or for the indecisive, the restaurant offers a modeum-twigim or modeumjeon option, which gives you a representative selection (both are 7,000 won for the small or 14,000 won for the large portion). There’s even a mixed option that gives you both twigim and jeon (14,000 won). As with jeon, most people like to pair their twigim with a bottle of makgeolli.

Go to Gongdeok Station (Line No. 5, Exit 5) and walk straight about 100 meters. To make sure you’re going the right direction, you should walk past a Qook and Show store and a Blue Club Hair Shop.


Ojang-dong – Naengmyeon

Naengmyeon, or cold noodles, is a Korean dish that originated in North Korea.

There are two different kinds of naengmyeon. Mul (water) naengmyeon is served in an icy-cold broth and bibim naengmyeon is served with a spicy red pepper sauce. Both dishes are served cold and with a boiled egg, cucumbers and usually Korean pear for a refreshing touch. Naengmyeon is further differentiated by the noodle and the North Korean city in which it was made. Pyongyang naengmyeon is made with buckwheat noodles while Hamheung naengmyeon is made with sweet potato starch noodles.

This dish is popular in the summertime heat so Ojang-dong, which is known for its naengmyeon, is particularly busy during the dog days of summer. The oldest restaurant in the area, Heungnam House, which opened in 1953, is known for its consistent flavor and reasonable price. It is also known for slightly milder bibim naengmyeon. As bibim naengmyeon is traditionally very spicy, those who crave the flavor without the full throttle of spiciness find that Heungnam House’s bibim naengmyeon is a nice compromise. Other popular restaurants in the area are Hamheung Naengmyeon, which opened in 1955, and Shinchang Myeonok, which opened in 1981.

Go to Euljiro 4-ga Station (Line No. 2, Exit 8 ) and walk towards the Jung District Office intersection where you’ll turn left and walk about 50 meters before you see the first naengmyeon shop.


Majang-dong – Meat Market

Since this area originally housed many slaughterhouses and butcher shops, it has become synonymous with the freshest meat in the city. Although the slaughterhouses are no longer there, due to complaints from local residents, the butcher shops are still intact, providing the cuts for up to 70 percent of the meat bought and sold in the capital region. Around the area, more than a dozen saeng- gogi (fresh meat) barbeque restaurants have sprouted up, making it a famous place to get the freshest cuts of meat for your table.

Go to Majang Station (line No. 5, exit 2) and go straight until you see Hyundai Oil Bank gas station and turn left. Walk straight about 5 minutes until you see the entrance to the Majang-dong Meat Market.

For more information about living in Seoul, visit the Seoul Global Center’s unofficial blog at www.seoulcityblog.com.

By Shannon Heit — shannon.sgc@gmail.com

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

[K-POP] Singapore Korean Pop Night Artists Lineup Released~! (WIN HQ UNTAG PHOTOS)

In the event of SHINee and FT Island coming back to Singapore again, we have a photo giveaway!

Just tell us ONE PICKUP LINE you’ll say to ANY OF THE 5 revealed GROUPS! Post them as comments here!

Contest ends 26 August 11:59:59PM (SG Time). 5 winners will be chosen! Good luck!

Woo hoo~! This is the moment you have all been waiting for!

The anticipated list of artists for the Korean Pop Night 2010:

Big Bang

SNSD/ Girls' Generation

FT Island

Shinee

Infinite

OR…

The Korean Pop Night is back to Singapore again, and this time round bringin you some new groups to Singapore!

So far 5 groups have been released:

Big Bang, Girls’ Generation, FT Island, SHINee and Infinite…

Last but not the least, the last group.

Do you think it would be a girl group or a boy group??

GUESS AWAY~!

and don’t forget to SCREAM~~!

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

Basic Mayonnaise Recipe

Homemade mayonnaise is fast and easy to make in a blender or food processor. Flavored variations are also included.

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 1 large egg
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1-1/2 teaspoons white wine vinegar
• 1 cup oil, peanut or corn
• 1 to 2 Tablespoons lemon juice

Preparation:

Place everything but the oil and lemon juice in the blender or processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer.

Yield: 1-1/4 cups

Mayonnaise Variations
(Except for Remoulade, each starts with one cup.)

Aioli: Add 4 cloves garlic mashed with 1/8 teaspoon salt and 1/2 teaspoon lemon juice. Add 1 to 2 tablespoons olive oil, enough to make a soft consistency. Good with fish soups, fish, poached or boiled eggs, vegetables.

Creamy: Stir in as much as an equal amount of sour cream or unflavored yogurt. For salad dressing, use cream or buttermilk.

Green Goddess: Add 1 small clove garlic, chopped, 2 to 3 chopped anchovy fillets, 3 tablespoons chopped parsley, 6 tablespoons sour cream and lemon juice to taste. Serve on salad or with fish and shellfish.

Herb: Puree 2 tablespoons chopped fresh herbs with an equal part lemon juice. Press out liquid, stir into mayonnaise. Nice with fish, poached or boiled eggs, vegetables.

Horseradish: Add horseradish to taste. Serve with ham, beef, corned beef.

Remoulade: Add to 1-1/2 cups mayonnaise 1 finely chopped hard-cooked egg, 1 tablespoon chopped capers, 1 tablespoon chopped parsley, 1 teaspoon lemon juice. Classic accompaniment to cold poached or boiled eggs, fried fish, cold vegetables, cold meats.

Scandinavian Mustard: Add 2 tablespoons Dijon mustard, 4 teaspoons brown sugar, 2 tablespoons fresh dill. Sweet and luscious with smoked or fresh salmon, ham, cold meats.

Tartar Sauce: Add 1 tablespoon minced pickles, 1/2 tablespoon minced onion, 2 teaspoons parsley, 1 teaspoon lemon juice. A little dried tarragon is optional. Serve with fish and shellfish.

Thousand Island or Russian: Stir in 1/4 cup chili sauce, 2 tablespoons chopped gherkins, 1 chopped shallot or green onion, 1 teaspoon grated horseradish. Serve with boiled eggs, fish, shellfish, cold meats, cold vegetables, green salad or a Reuben sandwich.

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

Homemade Japanese mayonnaise without tears (Basics)

By maki

Created 2006-02-21 04:06

If there is one food that has defeated me over the years, it's mayonnaise. For the longest time I couldn't figure out how to make a good mayonnaise. I read the instructions in numerous cookbooks. I watched the Good Eats episode about it. I tried using a food processor, a stick blender, whipping by hand.
Every time, I'd end up with a mess - eggy globs floating in a sea of oil, sort of like a Chinese eggdrop soup. Eggdrop soup is delicious, but eggdrop oil is not.
Why would I even bother to make mayonnaise? All I can say is that once you've tried homemade mayonnaise made with real fresh eggs, the store bought stuff would just not be enough. Even my favorite commercial mayonnaise in the world, Kewpie Mayonnaise [1], pales in comparison.
But finally and completely by accident, I discovered how to make mayonnaise that is creamy, eggy, and smooth without fail.
So if you have had mayonnaise problems too, read on....

Technorati Tags: mayo [2], mayonnaise [3]

The ingredients

You will need:

• 2 large, fresh, organic or pasteurized eggs. The egg is not cooked so it must be certifiably fresh and/or pasteurized. This is not just to avoid any problems with salmonella and so on, but because fresh eggs emulsify much better. I use date-stamped eggs, or the fresh ones I can buy from a local farm.
• 1 to 1 1/2 cups of oil. The choice of oil varies based on what you intend the mayo to be used for. Normally I use a flavorless oil such as peanut or safflower, but for making a mayo for dipping vegetables in, or as a basis for aioli (garlic mayonnaise) I use either a mixture of safflower and extra virgin olive oil, or olive oil alone. If you use all olive oil, the predominant taste in your mayo will be olive oil. My usual preference is for the egg flavor to be more forthcoming.
• 1-2 Tbs. lemon juice or white wine vinegar. Again, the amount of acidic liquid you add will influence the flavor of your mayo.
• 1/2 to 1 tsp. salt, to taste.
• Optional: 1/4 Tbs mustard powder, OR 1 Tbs. mustard. Again...the type of mustard and the amount will also change the flavor. I actually prefer no mustard at all, or just a smidgen of mustard powder.
• Finally, all the ingredients (and equipment) should be at room temperature.

The equipment

• I prefer to make mayonnaise with an electric whisk. You can use a food processor or a stick blender, but I find that both of those methods make a mayo that is very stiff. Whisks seem to make a lighter mayo. A hand whisk would work too, but electric is easier. The hand-cranked type of beater will not work because it requires two hands. One hand for your beater of choice, one hand for the squeeze bottle, is what you will need.
• 2 small to medium sized bowls.
• A moistened kitchen towel, to place under the bowls to keep them from moving about. This is critical since you will be using both hands as mentioned above.
• A plastic squeeze bottle with a small nozzle. Mine is a $1 'dressing bottle' that I bought at the almost-everything-for-$1 store in Japantown in San Francisco.

• Optional equipment: an iPod. You'll be standing around drizzling oil s-l-o-w-l-y for some time so the iPod will keep away the boredom. (You may choose to substitute another MP3 player.) For maximum effect use noise-cancelling headphones to shut out most of the egg beater racket.

The procedure

Put your chosen oil into the plastic squeeze bottle. My pink capped bottle just happens to hold exactly 1.5 cups.
Separate the egg yolks from the whites; discard the whites or keep them for something else. Put the two egg yolks in the two bowls - one yolk per bowl. Why? You will see.
Add about 1/2 tsp of salt and the optional mustard to one of the bowls.
Start beating at low speed. In short order the egg yolk will look rather sticky. Add the oil, drop by drop, to the egg yolk mixture. And I do mean drop by drop. This is really critical to creating the emulsion that is the basis of mayonnaise.
Keep adding the oil, drop by drop.

After a while you'll get tired and bored and start thinking, it's safe to add the oil faster now, and you'll squeeze that bottle a bit harder. It's human nature to do so, and besides, the books tell you that you can add the oil faster once the emulsion has started. Now, if you are lucky your mayo will still be smooth and cohesive. But in my case this is rare. Usually it separates into that icky eggdrop oil:

This is where the second yolk comes in. Transfer your whisk or beater to the other bowl, the one with the second yolk. Beat this one like the first one until it looks a bit sticky. Now add the egg-oil mixture from the first bowl to this, one spoonful at a time, making sure to beat each spoonful in. Here you see the eggdrop oil mix going into the new emulsion:

It's quite safe to add that partially emulsified but separating mixture in spoonfuls rather than drop-by-drop to the new egg yolk emulsion. Just be sure that each spoonful is incorporated. Keep adding until all the eggdrop oil is gone. At this point you can resume adding the rest of the oil in the squeeze bottle, in a thin stream - keep beating, and it will not separate.

When all the oil is added, add the lemon juice. Start with 1 tablespoonfull, beat in, then taste. Add more if you want it a bit more lemony. The lemon juice will lighten the color of the mayo. Adjust the salt too, if needed.
You will end up with approximately 2 cups of beautiful mayonnaise.

This is pure, preservative-free mayonnaise, so use it up within a couple of days. Store it well covered in the refrigerator.

Variations and uses

• Add 1 to 2 crushed garlic cloves to turn mayonnaise into aioli.
• To make saffron aioli like you are served with a bouillabase in Marseilles, soak a pinch of saffron threads in a tiny bit of warm water. Whisk this into the garlic aioli above.
• For Japanese style mayonnaise a la Kewpie, use rice vinegar for the vinegar component, a neutral flavored oil such as canola or safflower oil, and add a little sugar (about 1/2 teaspoon) when you add the salt.
• Add about 1/2 cup of finely chopped pickles to turn it into tartar sauce.
• Add a bit more lemon to the mayo than you normally might, and use as a sauce for seafood like shrimp and other shellfish. (At a certain restaurant in Strasbourg, France, they serve a humongous assiette de fruits de mer (seafood platter with a variety of steamed and chilled shellfish) with home made mayonnaise that is almost green because of the use of extra virgin olive oil.)
• To lighten up mayonnaise, mix with plain yogurt or totally emulsified (in the food processor) cottage cheese.
• Add chopped hardboiled eggs, or even just the egg yolks, to make it very eggy. Incease the amount of egg to make it egg salad.
• My stepfather loves to eat grilled himono (dried fish), especially dried octopus or squid, with mayonnaise sprinkled with a little red pepper powder.
• Mayonnaise is used as a sauce for okonomiyaki [4] - Japanese savory pancake, and takoyaki [5]

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

Homemade Mayonnaise Recipe

You'll be amazed at the bright flavor of homemade mayonnaise. It's really very simple and fast to make with a blender or processor. Variations are given for flavored mayonnaises as well.
Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

Preparation:
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Variations
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.

Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.

Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.

Source: About.com

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.

[TRAVEL KOREA] Restaurants go Hallyu

The tourist boom fueled by the Korean Wave is nothing new. Nor is the impact of the hit television series "A Jewel in the Palace" on the popularity of Korean cuisine abroad.

Hallyu stars and their dramas have become an effective medium through which to attract tourists, primarily from Japan, China and Southeast Asia.

The continual influx of Hallyu fans into Korea has spurred the proliferation of Hallyu-related tourist attractions, including restaurants run by the stars and entertainment companies that stand at the epicenter of the Korean Wave.

The increase in such eateries has given Hallyu fans the opportunity to enjoy cuisine inspired by their favorite dramas or dine in restaurants run by their favorite stars during their trip here.

Here are three Hallyu-related establishments -- one a karaoke-meets-restaurant venue -- that fuse two major components of the Korean Wave: food and entertainment.



S.M. goes gastronomic

S.M. Entertainment, the entertainment and media group that spawned K-pop icons TVXQ! and Girls` Generation, opened multi-entertainment space "e" last September.

A five story -- plus a basement floor -- complex where fans of S.M. Entertainment`s stars can sing, dine and splurge on idol paraphernalia, e attracts visitors from all over Asia.

"20 to 30 percent of our customers are Hallyu fans," said an S.M. Entertainment representative, who said cites Taiwanese and Chinese tourists as a big part of the entertainment space`s customer base.

Even though it is a weekday afternoon, quite a few Asian fans are checking out the wide range of star souvenirs on sale on the second floor.

Souvenirs run the gauntlet from SuperJunior mirrors to TVXQ! blotting paper for the face. Several of the items on display already sport sold-out signs, evidence of the overwhelming popularity of the paraphernalia and the K-pop icons who grace them.

In mid July, "I STAR SHOT" -- a sticker photo booth where fans can take pictures that feature their favorite stars -- opened. Up until Aug. 9, SuperJunior star shots were available. Starting this week, visitors can get glossy snaps that feature the boy band SHINee.

The snack bar, e-block is slated to open in mid August, says an S.M. Entertainment representative. According to S.M. Entertainment Food and Beverage Team Leader Kwon Yong-ki, e-block will serve up yogurt ice cream, noodles and tteokbokki made from two different kinds of chili powder.

Customers can drop by e.table for upscale Korean cuisine. Located on the fifth floor, the cozy yet chic joint dishes out elegant fare, but not before inducting customers into the world of Korean cuisine with a complementary glass of "makgeolli" (rice wine).

"Kimchi is brought in from Jeolla Province," Kwon attests to the high quality of the ingredients used at e.table. "No MSG or artificial food additives are used."

Excellent judgment is used in both the presentation and seasoning of each dish. Yuzu marmalade and two kinds of chili powder play up the sweet flesh of the butterfish, while imbuing it with a citrusy fragrance and a bit of kick.

While e.table alone merits a visit, S.M. Entertainment`s "everysing" -- their karaoke space -- lives up to its name.

Three floors worth of colorful and clean karaoke rooms offer major perks to K-pop fans and aspiring singers.

Fans can request rooms that SuperJunior, Girls` Generation, SHINee and TVXQ! have filmed in, check out making-the-video montages of their favorite stars and sing songs where the choruses feature the voices of the K-pop singers.

Aspiring singers will be pleased to know that all the songs sound like they are straight off the album, meaning that guitar chords, real voices and pianos, etc. will be playing in the background.

"Our karaoke system uses real sound, so that our trainees can practice," an S.M. representative explained. "Our artists come with their friends frequently to sing and practice."

In regards to the current legal action taken by members of TVXQ! against S.M., the representative stated that it would not affect the sales of TVXQ! paraphernalia or the use of TVXQ! songs at e.



Mr. Tears hits Myeong-dong

In mid-May 2010, Hallyu star Kwon Sang-woo opened a coffee shop in tourist hotspot Myeong-dong.

On a weekday afternoon Kwon`s TEA`US is brimming with Japanese customers. While the storefront and stairs leading up to the cafe sport life-sized pictures of the "Stairway to Heaven" star, the spacious shop itself is surprisingly devoid of Kwon paraphernalia.

Photos of him are stealthily hung here and there and a secluded area to the right showcases montages of the star on an LCD screen.

Hardcore fans can still get their Kwon fix by nibbling on cookies and cupcakes that bear edible pictures of him.

"Fans tend to know when Kwon Sang-woo is here," said TEA`US director Kim Yoon-kwan.

When asked how, Kim divulged the secret to catching a glimpse of the star.

"Because he always comes when there are not many people," said Kim, who stated that Kwon visits his shop on a near daily basis.

"When he isn`t busy he visits the shop once a day and supervises the employees, checks the menu -- and also develops and tastes new items," Kim elaborated.

Kwon`s involvement in the menu resulted in the creation of three special teas, each bearing a reference to the star and "Mr. Tears" -- the nickname given to him by his Asian fans, after which the shop is also named.

"Kwon Sang-woo tried each tea," said Kim. "He selected three teas that truly reflected his tastes, him and that suited his image and made them into special teas."

Titled Natural Tears, Mr. Tears and August Five (in reference to the day he was born), the three blends top the menu hanging above the counter.

The August Five blend incorporates the tang of yogurt into the brew, which suits the slightly bitter green tea base of the drink.

Natural Tears fuses apple, hibiscus, peach and apricot for a fruity brew, while Mr. Tears blends rooibos and orange peel.

The gelato, which is made at TEA`US, is respectable. The Bon Bon, in particular -- a luscious chocolate-based Italian ice cream with a nutty flavor -- is good.

According to Kim, their gelato and waffle dessert is one of their most popular dishes.

A mug bearing the slogan, "Taste coffee, tea and him," is on sale for those who want to take home a souvenir.



`Sikgaek` restaurant open

The set where scenes of the restaurant Unamjeong were filmed for the hit SBS drama, "Sikgaek," was transformed into an upscale restaurant and opened its doors on July 10.

Located in High1 Resort in Gangwon Province, the restaurant features elaborate courses that start at 35,000 won, including a multi-course meal based on dishes featured in the original comic book series that inspired the drama.

"I believe the `Gourmets Set Meal` is the most popular," said a High1 Resort representative.

According to the representative, 90 customers a day visit Unamjeong, sampling delicacies like red sulfur duck and badger.

Dishes are served up on artisanal pottery, which, according to the representative, is collectively worth 370 million won ($302,50).

Guests can also experience the art of ceremonial tea-making and take a stroll through the scenic grounds.



Details

Multi-entertainment space e

Opening hours for everysing are from 11 a.m. to 3 a.m. daily. Karaoke prices range from 10,000 won to 35,000 won per hour. Teens are allowed. No alcohol is available at everysing and will not be served at e-block.

Opening hours for e.table are from 11:30 a.m. to 3 p.m.; 6:30 p.m. to 2 a.m. Reservations are required for dinner. Multi-course meals cost 15,000 won to 70,000 won per person.

To get there go to Apgujeong Subway Station Line 3, Exit 2 and walk towards Galleria Department Store. Before reaching Galleria, turn right onto Rodeo Drive. e will be on your right, before you reach Starbucks.

To make reservations at e.table call (02) 545-6676. For more information call (02) 6404-9850 or visit www.everysing.com



TEA`US

Opening hours are from 7 a.m. to midnight, daily. Drinks cost 3,300 won to 6,500 won. Food costs 1,300 won to 10,000 won, take-out gelato not included. To get there go to Myeongdong Subway Station Line 4, Exit 6. TEA`US is located across the street from Migliore. For more information call (02) 2079-0990 or visit www.tea-us.co.kr



Unamjeong

Opening hours are from noon to 3 p.m.; 6 p.m. to 10 p.m. daily. Multi-course meals start at 35,000 won and can run as high as 350,000 won. The restaurant is located at High1 Resort in Jeongseon-gun, Gangwon Province. For more information call (02) 1588-7789 or visit high1.co.kr

(oh_jean@heraldm.com)

By Jean Oh

☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

专属天使の悪戯なKiss　m(~_~)m

동방신기,

언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...

그대 곁에서 기다릴께 ...

Nothing better than that...

[Color - Melody & Harmony]

誰かのために

For someone’s sake

僕らはここで

we are here,

小さな事しかできないけれど

Although we can only achieve small things,

一秒だけでも

Even just for 1 second,

世界上に涙止めて

We still want to stop all the tears in this world,

笑顔になってくれるのなろ

And turn them all into smiles

My music is my life

For you, for your smile..

.