A sort of herb or vegetable gathered at a beach in Goseong, Gangwon Province. With rice, it was excellent. Flavourful with a bit of sour and bitter taste. Later I tried to find out the name. It must be coastal hog fennel(Peucedanum Japonicum). Koreans call it Bada Bang Pung(바다 방풍나물).
I made my first poached egg, but the stupid timing made the york harden. Watching the egg and self-admiring a bit too long, I missed the right time to put ramen. The result was not satisfying, but I have learned how to make a beautiful poached-egg.
Had striped beakfish en papillote for an entrée. Before the fish entering the oven, I doubted whether it be right, but found it excellent and delicious.
I had a meal at a restaurant in the fishing village, Gampo. The restaurant used to serve excellent fish soup. Fish varies depending on the availability since they use fresh wild ones only. The day’s fish was round-nose flounder(Eopsetta Grigorjewi; Mizu Karei in Japanese; Mizuguri in Korean). The fish went to the soup. And voila, […]
I thought it an odd combination: spicy pork and bean sprouts. However, they were quite good, not only in taste and but also in texture. My son cooked it for me.
Had a pleasant full course meal prepared and made by a friend. It was his first trial of a chef. Salad with mayonnaise, tomato-sauced pasta, grilled lamb with Roquefort cheese sauce, cheese and dessert. The incident got better with meticulously chosen wines.
Stopped by a dim sum restaurant, on the way to another one, Tim Ho Wan, for I saw many aged people inside the restaurant. I always believe that the restaurant with the old never fails. However, found that they were so and so. But one dumpling that I would like to take notice was shark […]
I had a baguette with evening primrose seeds. The baguette was good, and the seeds gave an extra flavour. The evening primroses(Oenothera), or suncups or sundrops, are abundant in wild. But it’s the first time that I took their seeds. I liked baguette with the seeds more than the one without them. The seeds tasted […]
A few months after preserving bo tree fruits in a glass jar, the liquid got alcohol. It turned into a fantastic fizzy drink. A bit sweet and pleasingly tangy. It was beautiful that I wanted to have endless one more shot. Hurtfully wonderfull!