Cooking Attempts: #12 - 17

I haven't been productive at all lately, so the recipes have been piling up since I got back from Toronto. I've made some yummy things though, so it seems a waste to not put up these pictures, even if I don't have the energy to write a complete recipe for each of them. Enjoy!


Cooking Attempt #12: Crepes for breakfast!
I used strawberry jam and Nutella. I think next time, I might use fresh fruit.




Cooking Attempt #13: 유부초밥 - Japanese rice balls in a bean curd pocket!
The bean curd pockets, vinegar sauce and veggie flecks come in an instant package. You just mix the latter two with warm rice and fill the pockets (which are a variation of tofu) with the mixture.




Cooking Attempt #14: Banana bread
I made this from scratch using a recipe I found on the internet, but I also added walnuts and chocolate chips for extra texture. It was yummy and healthy too!




Cooking Attempt #15: 국수 - Korean noodle soup
I used Korean vermicelli in an anchovy broth and added shrimps to the soup. The mixture on the top is green onions, hot pepper flakes and soy sauce. It turned out to be rather bland, which probably means that I didn't use enough anchovies to make the broth.




Cooking Attempt #16: 수제비 - Korean rice dough and beef soup
I made this, because I was just starting to get a cold and I wanted to warm myself up. It's basically like the beef and radish soup recipe, except it's got potatoes instead of radishes, more onion and chunks of dough made from rice flour. I could only make one serving at a time, because if you warm it up again, the dough in the soup doesn't taste as good as the first time.




Cooking Attempt #17: 카레 - Pork and veggie curry
After cooking the veggies and pork in a frying pan with a bit of oil, I scooped it all into a pot and covered it with water. After bringing it up to a boil, I added curry powder that comes in a package at Korean markets. Since I like my curry to be extra spicy, I also added a teaspoon of hot chili powder. Yum~

Cooking Attempt #11: 비빔밥 (Bibimbap - Korean "mixed rice")

I suspect that bibimbap was invented by a Korean who was too lazy to bother lifting up his chopsticks to pick up dainty portions of Korean side dishes to go along with every mouthful of rice, because it is essentially rice with lots of side dishes dumped on top of it and then mixed vigorously like you can't trust your stomach to do the churning up for you. (I fear the French version of this post will be a grammatical disaster.) You can't just mix anything though. The side dishes have to be very mildly flavoured. When I say mildly, you have to take it with a grain of salt, because it's Korean food we're talking about and Koreans love their kimchi which is about as subtle as bonking someone over the head with a sledgehammer to get their attention. (Seriously, my sentences are getting dangerously flamboyant for a multilingual post.) Unless of course, it's a Seoul-style kimchi. Those sissies.

Je soupçonne que bibimbap a été inventé par un coréen qui était trop paresseux et ne voulait pas soulever ses baguettes (that's chopsticks in French) pour ramasser portions délicats avec des bouchées de riz. C'est essentiellement du riz avec beaucoup de plats d'accompagnement posés dessus et puis mélangé vigoreusement comme si on ne peut pas compter sur son estomac pour le barratter tout seule. On ne peut pas mélanger n'importe quoi. Les plats d'accompagnement doivent être assaisonnés légèrement. Je dis "légèrement", mais la nourriture coréenne est relativement piquante, sauf laquelle de Seoul. Les gens de Seoul sont les vraies mauviettes.


Anyhoo, my main vegetables were spinach and bean sprouts, but you can add pretty much any veggies you like: zucchini, mushroom, potatoes, onions, cucumbers, etc. Just make sure that they're very lightly cooked, so that they don't lose their texture.

En tout cas, j'ai utilisé des épinards et des germes de soja, mais on peut ajouter n'importe quel légume qu'on veut: la courgette, les champignons, les pommes de terre, les oignons, les concombres, etc. Il faut les cuisiner légèrement pour qu'ils ne perdent pas leur texture.


Ingredients!

Spinach
Bean sprouts
Crushed garlic
Salt
Carrot
Thin beef slices (like in teriyaki)
Korean hot chili pepper paste
Sesame oil
Kimchi (cut into bite-size pieces)
Rice
Egg


Les ingrédients!

les épinards
les germes de soja
l'ail écrasé
sel
une carotte
les tranches fines de boeuf
la pâte de piments coréene
l'huile de sésame
kimchi (coupé en petits morceaux)
du riz
un oeuf


The nice thing about this recipe is that you can make vegetable side dishes on their own to eat with rice. They can also be made ahead of time and kept in the fridge. I bought one bunch of spinach and a 500g package of bean sprouts, which should last awhile.
Spinach and bean sprouts are tricky to cook, because if you cook them too long, they get too soft. First you put water on the stove with some salt. As soon as it starts to boil, dip the spinach (or bean sprouts) in the water, swirl it around and then fish it out (Is this blanching?). Rinse very quickly with cold water and drain. Then you put some crushed garlic (I like to put a lot, because I love garlic) and mix it thoroughly. And that's it!
Other vegetables should probably be cooked on a frying pan very quickly after being cut into bite-size pieces (Potatoes should be julienned.)

J'aime cette recette parce qu'on peut cuisiner les légumes tous seules pour manger avec du riz. On peut les faire en avant et les mettre dans le réfrigérateur. J'ai acheté une botte des épinards et un paquet des germes de soja. Ils peuvent durer un long temps.
Les épinards et les germes de soja sont difficiles à faire, parce que si on les cuisine pour un long temps, ils deviennent trop doux. On met de l'eau sur la cuisinière avec du sel. Dès que l'eau commence à brouiller, plongez les épinards (ou les germes de soja) là-dedans, tournoyez-les et repêchez-les. Rincez-les rapidement avec l'eau froid et égouttez-les. Mettez un peu de l'ail écrasé et mélangez. C'est tout!
Des autres légumes doivent être cuisinés dans une poêle très rapidement après qu'ils sont coupés en petits morceaux. (Il faut qu'on coupe pommes de terres commes les alumettes.)


I couldn't be bothered to julienne the carrots, so I cut it into slices like I normally do and cooked it with the beef in teriyaki sauce (and a dollop of honey).
Finally, I fried an egg sunny side up.
Put cooked rice into a bowl. Add little amounts of the side dishes (including kimchi) and the egg. Add as much chili paste as you like and sesame oil. Mix well. Eat with just a spoon like the lazy person that you are.

J'ai coupé la carotte et je l'ai cuisiné avec du boeuf dans la sauce teriyaki avec une cuillerée du miel.
Finalement, j'ai frit un oeuf sur le plat.
Mettez du riz dans un bol. Ajoutez les petites portions des plats d'accompagnement et l'oeuf frit. Ajoutez la pâte de piments coréene et l'huile de sésame. Mélangez bien. Mangez avec une cuillère comme le fainéant que vous êtes.



There's rice under there. After mixing...

Cooking Attempt #10: 오무라이스 - Japanese fried rice with egg blanket

I made omu-raisu (omelet-rice, get it?)! It's a Japanese recipe. Basically fried rice with an egg blanket.

1 small carrot
1 small potato
1 small onion
1 celery stalk
1/2 yellow pepper
10 small peeled shrimps (Instead of shrimps, you can use chopped up ham, Spam, tofu or beef.)
2 servings of rice
salt and pepper
2 eggs
ketchup

오무라이스 만들어봤어요!

조그만 당근 1
조그만 감자 1
조그만 양파 1
샐러리 줄기 1
노랑색 피망 반개
새우 10개 (새우 대신 잘게 썬 햄, 스팸, 두부나 쇠고기를 써도 됩니다.)
밥 2인분
소금, 후추
달걀 2개
케첩

J'ai fait omu-raisu! C'est une recette japonaise. Au fond, c'est du riz frit avec une couverture d'oeufs.

1 petite carotte
1 petite pomme de terre
1 petite oignon
1 trognon de céléri
1/2 poivron jaune
10 crevettes (Au lieu de crevettes, tu peux utiliser du jambon, du Spam, du tofu ou du boeuf.)
2 portions du riz
le sel, la poivre
2 oeufs
ketchup

While the rice is cooking, chop up the vegetables into small pieces. Put some oil into a frying pan and cook the vegetables and shrimps at medium heat.
밥을 하는 동안 채소를 잘게 다지세요. 후라이팬에 기름을 두르고 중간 불에 채소와 새우를 볶으세요.
Pendant vous faites du riz, coupez les légumes en morceaux. Mettez un peu d'huile dans la poêle et faites frire les légumes et les crevettes au chaleur moyen.



When they're almost cooked, put in the cooked rice and stir very well. Put in salt and pepper. I had some donkatsu sauce left over, so I put that in as well.
거의 다 익으면, 밥을 넣고 잘 저으세요. 여기에 소금과 후추를 넣습니다.
돈까스 소스가 남아서 그것도 조금 넣어 봤어요.
Quand la mixture est presque toute cuite, mettez le riz frit et tournez bien. Mettez du sel et de la poivre. J'ai la sauce pour donkatsu qui reste, alors j'ai mis ça aussi.


When the fried rice is ready, set it aside in another dish. Put some more oil in the frying pan. Whisk the eggs and cook slowly on the frying pan without stirring.
When it's cooked, put a serving of fried rice on half of the circle and fold the other half on top of the rice.
볶음밥이 다 되면, 그릇에 따로 놓고 후라이팬에 기름을 두르세요.
달걀을 휘저은 다음에 후라이팬에 천천히 익혀요.
다 익으면, 볶음밥을 동그라미 반쪽에 얹고 나머지 달걀으로 덮으세요.
Quand le riz frit est tout prêt, mettez-le dans un autre plat. Mettez plus d'huile dans la poêle. Battez les oeufs et cuisinez dans la poêle sans tourner.
Quand c'est cuit, mettez une portion de riz frit sur une moitié du cercle et pliez l'autre moitié sur le riz.



When my mom used to make omu-raisu, she wrote our names in ketchup. I tried it too, but I was a bit clumsy. I blame it on the big nozzle on the ketchup bottle. But it was still super yummy!
엄마는 이걸 만드실 때 케첩으로 이름을 쓰셨거든요. 저도 한번 해봤는데, 너무 서툴렀어요.
그래도 엄청 맛있었어요.
Quand ma mère faisait omu-raisu, elle a écrit notre noms avec du ketchup. J'ai essayé de faire le même, mais j'étais un peu gauche. Je rejète la responsabilité sur la bouteille de ketchup. C'était délicieux en tout cas!