Vegetable, chicken and tofu soup:
Wednesday, December 31, 2008
Vegetable, chicken and tofu soup:
The white fleshed fruit with a green layer was crunchy and flavorful. Unfortunately, I don't know its name.
Dragon fruit or red pitaya (top) was my favorite fruit last year in Thailand. Don't be fooled by its unusual black seeds and zany exterior (see below) - this fruit is quite bland, just the way I like it! Its texture reminded me of watermelon, and its tasted slightly like vanilla or coconut.
(Photo courtesy of Wikipedia)
Dragon fruit is high in vitamin C, fiber, and antioxidants, just like guava. It's actually the fruit of a cactus!
Jackfruit (right)...I'm not sure where to start with this fruit. First off, I just learned that jackfruit is another name for the infamous durian. If I had known I were eating durian, I would have been more hesitant. (Everyone knows that ripe durian smells nasty, so bad that carrying it on airplanes is illegal in Asia. The fruit is also very expensive and messy to cut.) Of all the fruit I purchased, the jackfruit was the only one I left behind. Something about the chewy texture and sharp, overly sweet taste made it difficult to eat.
I quickly learned that the yellow flesh hid a walnut-sized seed. The seed can be cooked and eaten like a chestnut.
Jackfruit is the largest fruit grown on a tree. According to Wikipedia, some jackfruits weigh 80 pounds and measure 10 inches in diameter! The fruit's interior contains the flesh-covered seeds.
I hope I can find delicious guava and dragon fruit at home. It's a shame that we are stuck in an apple-orange-banana world in the United States. Then again, Thailand is stuck in its pineapple-jackfruit-dragonfruit world. We all need to expand our horizons!
As soon as we left the store, tuk tuk drivers descended upon us. Our ride cost $6 for a mere 2 miles! No choice in the matter, as I was too tired to haggle:Believe it or not, we were eating peanut butter sandwiches up to the last day in Thailand. We're such creatures of habit!
A variation of Massaman curry, the Massaman curry pizza:
As you can tell from these photos, we ate most of our meals in our room. More on that subject later!
Tuesday, December 23, 2008
Saturday, December 20, 2008
I love the way Koreans use the English language. I'm not sure I even understand what this phrase means. The more I read it, the less sense it makes! My question is, do Koreans write this way on purpose, or is something lost in translation? Anyway, the box contained individually-wrapped apples and persimmons:
Friday, December 19, 2008
I prefer supplements, fruits, vegetables, or certain teas for antioxidants. I'm not a choco-holic,though, so I could care less about chocolate. Nevertheless, I did buy the 72% chocolate, and it tasted fine. I'm still a lifelong vanilla fan, though!
I tried a sugar one in the spirit of my Korean food blog. Of course I didn't care for the sweetness or aftertaste so I spit it in my napkin. (Unlike at Sancheon, where I simply returned a bitten kimchi fritter to the community bowl.)
(Photo courtesy of Studio Sans.)
We warmed ourselves with tea: citron, plum, and Chinese quince to be exact (from left to right). The server gave us a metal thermos of hot water to top off our tea cups. Thank goodness, since the teas were so sweet.
The menu contained all sorts of health claims for these teas, a no-no in the United States. For example, my plum tea supposedly treated constipation (probably true), and another tea addressed type II diabetes (not sure about that one).
After tea, we stopped by a popular shop where young, outgoing, attractive Korean guys make candy. The process requires two people. The first person mixes sugar/honey with starch. He pulls and tugs the blob until it forms thin strands:
Sunday, December 14, 2008
By the way, brownies are very easy to make from scratch. I will never use a box mix again!
Back to the party. Platters of cookies, ranging from coconut-chocolate chip bars to biscotti lined the tables.
English toffee bars, oatmeal raisin cookies, a soft flan-style dessert, frosted pumpkin cookies, and, to my delight, sliced fuyu persimmon!
Chocolate biscotti on the lower left, flavorful Spearmint mints in the center, walnut tea balls at the top, a store-bought cream puffs at right.
Hearty chocolate-peanut butter-oat cookies, snickerdoodles, and the pumpkin cookies.
I'm glad the party was during the afternoon this year. It gave my body enough time for digestion! Next year I would like to find a healthy holiday cookie book. I really do prefer to make and eat healthy treats, even during the holidays. I figured a mashed banana would provide a small quantity of fiber and potassium this year.
Thank you to the Bakers for a great afternoon!