Monthly Archives: April 2014

A Glance of Asean!!!


From this video, I hope you guys be able to have some information about ASEAN!!








Pho bo (Beef Noodle Soup) is the signature dish of Vietnamese cuisine. It is often eaten for breakfast, purchased from sidewalk vendors on the way to work or school. Pho bo is also a common home-cooked meal, and it is a fun dish to prepare for a group. It is also a popular street food in Vietnam. It is originated in the early 20th century in northern Vietnam,apparently southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune

Broth ingredients

  • 3 cans beef broth (low-salt suggested)
  • 2 carrots, julienne
  • 4 slices fresh ginger, chopped
  •  1 cinnamon stick
  • 1 star anise
  • 2 whole cloves
  • 2 cloves garlic
  • 2 teaspoons black peppercorns
  • 3 Tablespoons fish sauce
  • Accompaniments ingredients
  • ½ pound roast beef (may be purchased from a deli), sliced into very thin bite-sized strips
  • 1 onion, thinly sliced
  • 2 cups fresh bean sprouts
  • ¼ cup chopped cilantro
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh basil, coarsely chopped
  • 1 bunch fresh basil, coarsely chopped2 limes, cut into wedges
  • 1 package rice noodles, cooked

Procedure for preparation Pho Bo:

  1. For broth, pouring contents from three cans of broth into a large saucepan. Then, add carrots, star anise, ginger, cinnamon, cloves, garlic and peppercorns.
  2. Simmer covered for 20 minutes.
  3. Add fish sauce and simmer about 5 more minutes.
  4. Strain by pouring through a colander.
  5. To serve, arrange the following on a platter: beef, onion, bean sprouts, cilantro, basil, chilies, lime wedges, and noodles.
  6. Ladle the broth into bowls, and serve.
  7. Each person chooses items from the platter to add to his or her bowl of broth.





Nuoc cham is a most popular condement, it is a dipping sauce like a ketchup. It is usually diners dip everything from spring rolls to meatballs into it and present for every meal. Actually, the ingredients in nuoc cham are generally the same, but the proportions vary based on personal tastes and regions in Vietnam. There, a few spoonful over a bowl of plain rice can be considered an authentic Vietnamese peasant meal.


  • 1 teaspoon crushed red pepper flakes
  • 1 Tablespoon distilled white vinegar
  • ½ cup nuoc mam (fish sauce), available at Asian markets
  • ½ cup fresh lime juice
  • 4 cloves garlic, minced
  • ½ cup sugar

Procedure for preparation of Nuoc Cham:

  1. Firstly in a small bowl, red pepper flakes will soaked in the vinegar for 10–15 minutes.
  2. In a second bowl, combine the fish sauce, garlic, lime juice and sugar.
  3. Stir in 1½ cups boiling water and the pepper-vinegar mixture. Stir until the sugar is dissolved and allow it to cool.
  4. This dipping sauce can be serve at room temperature.*Store in a jar in the refrigerator for up to 30 days.









Mohingga is a traditional breakfast dish and is known as Burma’s national dish or as a mother of all Myanmar dishes. It is basically made a fish-based broth with rice noodes. Mandalay mohinga might include more pork or chicken, while a Rakhine mohinga will have more fish and spice.


For the broth:

  • 5 tablespoon gram flour
  • 2 tablespoonrice flour
  • 2 tins of mackerel in brine (~200g)
  • 1 tin of sardines in oil (~100g)
  • 500ml vegetable or fish stock
  • 2 large onions, quartered
  • Handful of shredded banana blossom
  • 1 tablespoon fish sauce (known in Burmese as ngan-bya-yay)

 For the spice paste:

  • 4 cloves garlic, peeled
  • 3cm knob of fresh root ginger, peeled
  • 2 lemongrass stalks, trimmed of woody bits
  • 1 small bunch of fresh coriander, stems only
  • 6 tablespoon groundnut or other neutral oil
  • 1 tablespoon mild chilli powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon hot paprika
  • 1 tablespoon freshly ground black pepper

To serve:

  • 600g dried rice vermicelli noodles
  • 200g ready-made fishcake, sliced (available from Oriental/Asian supermarkets)
  • Wedges of hard-boiled eggs
  • 1 small bunch of fresh coriander leaves, chopped
  • Fried shallots
  • Lime wedges
  • Fish sauce
  • Chilli oil
  • Yellow split pea crackers (be-gyun kyaw) (recipe to follow)
  • Crispy garlic oil (recipe to follow)

 Procedure for preparation

  1. Toast the gram flour and rice flour by tossing in a dry frying-pan on a medium-high heat for 5-6 minutes till fragrant. Then,l eave to cool and then sieve the toasted flours.
  2. Whisk the sieved flours with 500ml water in a bowl or jug till smooth. Set this flour solution to one side.
  3. Make the spice paste – blitz the garlic, ginger, lemongrass and coriander stems in a food processor until it become a purée.Heat the oil in a stockpot on medium-high and add the purée and the rest of the spices. Fry for 3-4 minutes till fragrant.
  4. After that, add the fish as well as the oil and brine from the tins to the stockpot and mash them with a masher or a fork till smooth. Stir to combine with the spice paste and then add the flour solution you made earlier.Bring to the boil, turn the heat down to medium and simmer vigorously for 30 minutes.
  5. The next step, add the quartered onions, the banana blossom if using and 2 litres of water, turn the heat down to medium-low and boil for 2 more hours, keep stirring from time to time
  6. Meanwhile, put the noodles into a heatproof bowl, generously cover with just-boiled water, untangle with a fork and then leave to soak for 15 minutes. Drain the noodles into a colander and rinse them thoroughly with cold running water.
  7. Leave the colander in the sink to allow any residual water to keep draining.
  8. Before ready to serve, heat 2 tablespoons oil in a frying-pan on medium, add the fishcake and fry for 5 minutes till golden. Set to one side.
  9. The next step, stir the fish sauce into the stockpot of broth.
  10. Now divide the noodles amongst pasta plates and ladle the hot soup on top.

  11. Garnish each dish with fishcake, chunks of split pea cracker, egg and coriander leaves and serve with lime wedges, fish sauce and chilli and garlic oil on the side.Now divide the noodles amongst pasta plates and ladle the hot soup on top.




  • 18 oz sliced boneless chicken meat
  • 1 inch knob ginger sliced
  • 6 cloves garlic
  • 6 roots coriander
  • 2 stalks lemon grass
  • 6 seeds pepper corns
  • 5 pods small green chilies
  • 7 leaves lime
  • 12 leaves coriander
  • 2 cups thick first water of coconut milk
  • 2 cups thin second water of coconut milk
  • ¼ cup fish sauce
  • ¼ cup lime juice

 Procedure of preparation Chicken In Coconut Soup

  1. Chop the garlic, coriander roots and lemon grass and put in a mortar, together with the peppercorns and half the ginger, then pound until smooth.
  2. Crush the chilies and shred the lime and coriander leaves. Bring half the thick coconut milk to boil, and stir fry for 4-5 minutes.
  3. Add chicken, remaining ginger and all the remaining coconut milk and bring back to the boil. Reduce heat and allow to simmer until the chicken is tender, then add the fish sauce, lime juice and chilies.
  4. Stir and cook for a further minute. Transfer to a soup tureen and sprinkle the shredded leaves as garnish.


Malaysian Traditional Cuisine that must give a try!!!





  • Kuih koci also know as Nyonya kuih koci or  Penang Nyonyakuih.
  • It is a traditional dessert in the community of Peranakan Chinese or also known as baba nyonya at Malacca.
  • It is a steamed dessert exists sugar glutinous flour and grated coconut with banana leaves, kuihkoci will be wrapped into the shape of pyramid.

History:The history of Nyonya kuih may be tied to that of Nyonya dishes. They were created as offerings to the local earth spirit, the Dato Kong, or to celebrate festive occasions such as Chinese New Year, or for the purpose of rituals and ceremonies, such as for MuaGuek, the baby’s full moon worship. The second half of the 19th century was a time of great prosperity for the Baba Nyonya community. The wealth generated also translated into the gentrification of their society, with the womenfolk cloistered, Victorian style, from view. Away in the kitchen, these ladies improve on the simple pastries to create the proliferation of NyonyaKuih that we know today

Ingredients for dough

  • 3 packets (1.5kg) of glutinous flour a.k.atepungpulut
  • Approximate amount of water
  • Clitoriaa.k.aBungaTelang (for natural colouring)
  • 4 pieces of pandan leaves
  • Plenty of banana leaves
  • Some sugar

Ingredients for filling:

  • 2 grated coconuts
  • 1 packet of palm sugar a.k.agula Melaka
  • 1.5kg of glutinous flour a.k.atepungpulut
  • Approximate amount of water
  • Some salt






Soba Noodles


  • A tradisional noodle dish in Japan which it can be served in a hot or cold soup.
  • It made from buckwheat flour (soba-ko)  and its  form is long, slender shape and roughly as thick as spaghetti.
  • Soba commonly eaten on  special occasions such as New Year’s Eve or when someone moving to a new place.
  • Soba symbolize as stability and longerity.
  • Other than that,toshikoshi (year-crossing) soba  also  consider as food  that can be cutting away the bad luck for the year where this is a tradition that has continued since the Edo period (1603-1868) cause by it is easier to cut than other noodles.

Types of soba :

  1. Zaru-soba (with nori seaweed topping) and Mori-soba( without nori topping),
  2. kakesoba
  3. Bukkake soba.


  • Soba was introduced during Jomon period in Japan where  some people said its originated from China.Then a grinder was introduced from china during  Kamakura period which it made easy to produce soba flour.Nowday soba dish was made into noodles sobakiri  as regularly eaten.
  • Kanto region:A soup for soba is dark-colored and strongly flavored, as it is prepared by boiling katsuobushi (bonito flake) dashi stock with koikuchi (dark-colored) shoyu, mirin, and sugar.
  • Kansai region:A soup whose flavorcenters that of bonito or kelp dashi stock. It is seasoned and lightly colored by usukuchi (light-colored) shoyu.



  • Sukiyaki is a combination of beef and sweetened soy souceflavor.
  • It is typically served during the winter months, when families gather around heated kotatsu tables used for both cooking and keeping warm.
  • It is also served during the winter holiday season at late December as“forgetting the year” parties called bonenkai.

History: Once upon time,eating meat was prohibited in Japan when Buddhism was introduce in this country.But after Japan opened up its ports,the culture eating meat was introduce at Kobe and Yokohama where place the foreign live when they came to Japan.At this time,meat or beef was imported from China,Korea and United stated because of this country does not has beef production industry. Later on,Japan was build a beef production industry at Kobe where it deliver beef to Tokyo  and Yokohama.Afterthat,beef become popular during Meiji Era (1868 until 1912) when Emperor Meiji tried and enjoyed to eat beef.Therefore,the common people were allowed to eat beef.


  • Usually  this food cooked at the table in a cast iron skillet.
  • It typically contains
  • thinly-sliced beef
  • cubes of tofu
  • a variety of fresh vegetables.
  • Noodles ( konnyaku ) may also be added.
  • Then, the ingredients are simmered in sake, soy sauce, and mirin, a sweet Japanese cooking wine.
  • Lightly beaten raw eggs are served as a dipping condiment for the sukiyaki ingredients
  • Kanto region:
  • the ingredients are combined in the skillet and simmered together in the broth.
  • Kansai region
  • the beef and tofu are first seared with oil or beef tallow in the skillet.
  • The vegetables are added, the broth is poured over them
  • The noodles are added last.



  • It is a tradiosional food that called as Japanese Pancake or Japanese Pizza  basically means “what you like, grilled”. Yaki -grilled or cooked. Okonomi – “what you want” or “what you like”

History: It was created in Japan prior to World War II and develop and become popular during and after the war.  The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) period where these were a special desert served at Buddhist ceremonies called Funoyaki.  After that, during the Meiji period (1868-1912) it change into  a sweeter dish called Sukesoyaki. The name Okonomiyaki started in the late 30’s in Osaka.


It made with combination of :

  • okonomiyaki flour
  • Eggs
  • Cabbage
  • shrimp or other seafood
  • Bean sprouts
  • Okonomiyaki sauce
  • Dried bonito flakes
  • Green onion
  • Dried sweed powder
  • Tempura


Knowing Philippine’s Cuisine!!







What is Majablanca?

  • Majablanca is a popular Filipino dessert made primarily from coconut milk. It is also known as coconut pudding. Usually when served in Philipine it will contain small kernels of sweet corn inside and topped with roasted coconut flakes. Often it will also have shredded Cheddar cheese on top.

History and Origin of Majablanca

  • This dessert is adapted from manjar  blanco which is of Spanish origin. The name means “white delicacy”.Majablanca is also known as majablanca con maíz, majamaíz, or majablancamaíz when corn kernels are used in the preparation. Maíz refer to corn in Spanish.

How to make MajaBlanca?


  • 1/2 cup water
  • 1/2 cup cornstarch
  • 1 cup coconut milk
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1/4 cup fresh sweet corn kernels
  • 1/4 cup sweetened flaked coconut


  • Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  • Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil and add the corn kernels.
  • Add the cornstarch mixture to the boiling milk mixture, stirring quickly to avoid lumps as it becomes very thick for about 3 minutes.
  • Pour the majablanca into the prepared dish, and let it cool until firm, about 2 hours.
  • Toast the coconut flakes in a pan. Careful not to let it burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.



ImageIt is a rice cake that is made from glutinous rice cooked in coconut milk, and often steamed wrapped in buli or buri palm (Corypha) leaves. It is usually eaten sprinkled with sugar. Suman is also known as budbod in the Visayan languages which dominate the southern half of the country. It is commonly served during wedding ceremony as the groom and bride believed that they’ll be forever “glued” together. Suman wrapping can use different materials such as banana, palm and bamboo leaves. Shapes of the suman depend on the wraping folds whereby the shape can either be heart, rectangular, longitudinal, pyramid-like shapes or a complex octahedral star


Food Trail to Indonesia!!





Bakso is an Indonesian dish made with meatballs and is often incorporated in soups. Bakso is a very popular street food in Indonesia.This dish is not only popular in Indonesian cuisine, but it is well-liked in other Asian cuisines as well including Malaysia. Depend on individual preferences, bakso can also be made from chicken, fish and even prawn. History and Origin of Bakso or Bak-So came from Chinese Hokkien word which mean ‘shredded meat’. Therefore it can be said that this dish is an invention of Indonesian Chinese cuisine

How to make bakso?


  • 250 g Beef Mince
  • 1 egg
  • 1 tsp (garlic powder, salt, corn starch, baking powder and baking soda).
  • 1/2 tsp black pepper
  • 2 tbps tapioca starch
  • a pinch of sugar


  • Firstly we just need to mix all the ingredients together in a bowl. After all the ingredients are well mixed put it in the refrigerator. Just keep it until the mixture is completely cold. (Couple of hours is fine)
  • After the mixture has completely cold fill a pot with water and heat the water over low heat until almost boiling.
  • Shape the cold mixture into a small ball. Directly put the meatball into the hot water.
  • Raise the heat and cook until all the meatballs float.
  • Pick up all the meatballs and drain.
  • Then use the water as the beef stock for the soup. Just simply add fried garlic and fried onion to the beef stock. Add a bit more of salt and sugar. After that put back the meatball into the beef stock.
  • Finally your bakso is ready to be served. You can either serve it with rice or egg noodles. For the last touch you can put some spring onions. For those who loves vegetables they can put some cabbages and bean sprout on top.



What is NasiTumpeng?

  • NasiTumpeng is a cone shaped rice that is surrounded by variety of other dishes. It is traditionally served in Salametancaremonies.
  • Salametan is the common feast from Java that is done to celebrate almost any occurrence, including birth, marriage, death and even moving house
  • The cone of rice is made by using bamboo leaves woven into a cone-shaped container. The rice can either be plain white steamed rice, uduk (rice cooked with coconut milk), or yellow rice (rice coloured with turmeric).
  • The cone of rice surrounded by various dishes, such as vegetables, fried chicken, semur (beef in sweet soy sauce), terikacang (little dried fish fried with peanuts), fried prawns, telurpindang (marblized boiled eggs), shredded omelette, tempeorek (sweet, dry fried tempeh), perkedelkentang (mashed potato fritters) and many more.
  • History of  NasiTumpeng
    • Nasitumpeng probably comes from an ancient Indonesian tradition that which believe that mountains as the abode of the ancestors and the gods.
    • Rice cone is meant to symbolize the holy mountain and it is served as some kind of thanksgiving for the abundance of harvest or any other blessings.


Food Role in Thailand’s Wedding

  •  Dishes are prepared by the bridegroom’s family a and presented as gift to bride’s family.

In Thai custom the bride’s family won’t accept a groom unless he brings these special foods. This show how much important the presence of food that symbolized the wedding ceremony.

Khanom Kareaw 



Khanom Kareaw is a sweet bread that’s woven together. Symbolizes a blessing that bride and groom will become joined together forever.

Khanom Tuay Foo 


Khanom Tuay Foo is a very light, fluffy dessert. Made from rice flour, sugar, baking powder, food coloring, and scented with jasmine essence.  It symbolizes growing strength of love, starting from a young love and maturing into the strongest relationship.

Met Khanoon 


Met Khanoon also known as “seed of jackfruit”. Met Khanoon made from peeled split mung bean, eggs, coconut cream and sugar in a brass wook. It symbolizes that whatever bride and groom do in life, they will have the support of others, and never lose sight of their dreams

Foy Thong  “golden silk threads”


Made of egg yolks and sugar syrup. The threads are long, and they symbolize everlasting love between the bride and groom–long like the foy thong. When it’s made for a wedding party, the person preparing it should try to get the longest possible strands

Khao neeo dang means “red sticky rice”


Thai sticky rice that’s soaked water with alum powder for 5 hours, rinsed, then steamed, then stirred up with hot sugar caramel & coconut milk. The shiny mixture is poured onto a tray, flattened out, cooled then shaped into a heart and sprinkled with sesame seeds on top.  It symbolize “Unity” between bride and groom.


Thong Yod means “Golden Tear Drop”


History: Dutch explorers who arrived in ancient Siam and taught local people how to make dessert from egg yolk. Thong Yod is made from egg yolk, sugar, rice flour, and jasmine essence. This dish symbolizes sweetness in love between bride and groom, and the gold color symbolizes good fortune in married life.

Pla Ngun means “Money Fish” 


It is a Chinese-style cake made in the shape of a fish, with silver money as scales. This symbolizes money and luck swimming to the bride and groom.

Khanom Chan


Made from rice flour, tapioca flour, coconut milk, sugar, water, and various natural ingredients (such as carrot and taro) to get the different colors. This symbolizes the bride and groom moving forward in life and building family.

Khan Mahk


Khan Mahk is a special tray prepared as a gift to the mother and father of the bride, and the tray has assorted betel nut chew ingredients such as whole betel nut, tobacco, betel leaves, lime paste, along with flowers







Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal such as:

o    hot (spicy), Sour,  Sweet, salty and bitter (optional).

Thai food is also known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. The ingredients of each dish helps to not only harmonize all different flavors but also to make it mouth waveringly delicious.

History of The Relationship Between Foods Prepare And Culture

The process of Thai cuisine explains Thai life: its traditions, customs and culture. It shows Thai families were large, in which its family members live together with a warm, close relationship. In cooking, Thai family members have their fair share of helping as a team. For example, in cooking curry dishes, the children would help with light work like nipping off basil leaves and adults could squeeze coconut meat and pound chilies and spices. Nowadays, Thai food is easy and simple to cook as you can find cooked or ready made ingredients in supermarkets. However, it lakes of traditional standard like in the past.


4 main region are: (North, Northeast, South, and Central)

The North

o   The dishes of Northern Thailand have light flavors, with a little spices, not very hot with chilies, not salty and most without sugar.

o   The differences between North and North east region dishes are, Northiest dishes tends to be more spicy and strong flavors of herbs because it is influence by Laos.

The popular dishes in North region are:



 Sai-ua (Thai northern sausages).



 Nam-Prik ( chili paste with fresh Thai vegetables. The chili paste sometimes has ground up shrimp in it. The vegetables can vary  but are usually exotic Thai ones



  ‘Khanom Jeen’ – fresh rice noodles and ‘Nam Ngiao’ – spicy tomato infused broth.  traditional preparation uses minced pork balls and generous chunks of jellified pigs blood, mixed with rices noodles and served in a thin, tomato and spice infused pork broth. 

The Northeast

o This region is perhaps the poorest region of Thailand, also known as Issaan.
o   Droughts are common, and the heat during the day can be oppressive.
o   Beef (including tongue, stomach, intestines, heart, and liver) is common, as are chicken, pork, and even boar. 
o   Cooking methods here include much roasting or broiling.
o   Dishes that most popular in Northeast are:


 Clear curries (because at northern there is no coconut tree). Yummy spicy jungle curry (“gkaeng bpah”) made with chicken, winged bean (“tua poo”), Thai and pea eggplants and other vegetables

Green Papaya Salad (Som Tam), often eaten with Sticky Rice.


The South

  • At South region there are many palm trees and white-sand beaches line the coast.
  • Fishing is another main industry. With its abundance of fresh fish and coconuts, southern cooking tends to be rich in Fish & Seafood dishes, including coconut and spicy herbs such as  turmeric. 
  • For example, the most signature dish is Kua Kling: 


Signature dish of the south that you must try if you are in PhuketSamui or Krabi. (extremely spicy, dry curry dishlike Rendang).Garnish it with some finely chopped Kaffir lime leaves and served it with fresh vegetables and jasmine rice.

Central Region

  • Known as one of the great rice bowls of Asia.
  • consisting of fertile rice farms. Originally this region was a swamp, and it is still prone to flooding during monsoon season. However, this abundance of water also allows for easier rice production. 
  •  In this region, tonnes of fragrant, jasmine-scented rice are exported around the world each year.
  • The cooking in this region includes :
Rice noodles

Rice noodles

Usually eaten for lunch or as a snack. The most famous of which is Pad Thai. Protein in this region varies from beef to chicken and fish, and desserts made with banana and mango are popular.








4 season Hallyu Popular Foods!!!




Different food for different season in Korea

Throughout the year, Korean ancestors prepared different foods for each holiday and enjoyed fresh foods grown in the spring, summer, fall and winter.

Spring mostly enjoyed food


Tangpyeongchae (means maintaining the balance) enjoyed in late spring. It  is a mix of green bean jelly, pork, dropwort and dried laver seasoned with soy sauce and vinegar. History: King Yeongjo allegedly created Tangpyeongchae out of a strong desire for balance among parties.

Summer mostly enjoyed food


Hwajeon (pan-fried dough with petal toppings) is one of the most beautiful Korean foods, and it represents spring. It is prepared by placing any edible flower petals such as azalea, chrysanthemum or yellow rose on top of round, flat biscuits of glutinous rice dough.

History: It has been made since the Goryeo Dynasty to celebrate spring. Korean ancestors made hwajeon with whatever flowers were in season at the time.It is prepared by placing yellow rose petals on top of round, flat biscuits of glutinous rice dough. 



It is a rice cake enjoyed in summer. It is prepared by mixing rice flour with liquor and then steaming the fermented dough. The dish has a sweet and sour taste and does not spoil even in high temperatures. It is also known by other names including jeungpyeon (steamed cake), gijeungbyeong (fermented and steamed cake) and isikbyeong (alcohol-fermented cake). History: The dish probably appeared first in the Goryeo period (918-1392) when wheat flour was rare and expensive, and therefore rice flour was used as a substitute.

Fall mostly enjoyed food

  • In fall, the harvest is at its peak and the new crop of the year is rich, as are the hearts of the people.
  • Chuseok is also called Gabae or Hangawi. In rural areas,New Year’s Day and Chuseok are considered as the most important holidays.
  • Fresh fruits are picked and offerings for ancestors are prepared to be used in a rite and called as the Chuseok rite.



It is a soup also called an elephant’s ear is a kind of foodstuff in Korea which has a pungent taste because of the calcium oxalate (has an antiphlogistic or anti-inflammatory effect) it contains. The unpleasant taste can be removed by boiling or adding vinegar before eating. History: Taro is a common soup ingredient for the residents of the Jeolla region while in various areas of the Yeongnam region (Gyeongsang-do provinces) torantang is a requisite dish for ancestral rituals.

Gamjasongpyeon or songpyeon


It is stuffed rice cake which made with potato is popular in Gangwon-do (Gangwon Province), as potatoes are one of the local specialties of the region. These rice cakes are made with potato starch with powdered rice and red bean or kidney bean filling. History: Songpyeon is traditionally put on the ancestral rites table on Chuseok day to show appreciation for the year’s harvest and ask one’s ancestors to help avoid misfortune. It is made with newly harvested rice and crops and cooked with pine tree leaves. 

Winter mostly enjoyed food

Dongji(the winter solstice) is the longest night and shortest day of the year. Meaning “a day that ushers in the following year. Offering the first harvest of the season to one’s ancestors and spreading red bean porridge on doors were popular customs that were believed to keep evil spirits away.

Red Bean porridge


was cooked using red beans. Glutinous rice powder was rolled into small balls to be added to the porridge, which is served with honey. History: Red bean soup are made to casting out demons and performing other supersititous acts. Korea beliefs that this red colored beans symbolized for positive ‘yang energy’ for warding off negative energy forces. 

Naengmyeon (cold noodles) is one of favorite seasonal choices in winter.


History:  In the late Joseon Dynasty, King Gojong was espcially fond of noodles and he enjoyed naengmyeon as a nighttime snack. Since King Gojong didn’t like spicy foods, the only garnishes on the noodles were slices of boiled meat, pear and pine nuts. Instead of beef stock, the noodles were added to dongchimi (water kimchi) with a lots of pear, which gave the noodles a very sweet and refreshing flavor.