Lib-Time Snackie and Another Award!

Kimchi Kimchi Kimchi *pronounce them fast hehe* Kimchi Kimchi Kimchi *humdrum!* Yep… get a slight kick of ennui from continual Kimchi posts, eh? So, let’s be away a while from Korean food Parade. To neutralize this ennui, now I come across with my lib-time snackie post. Lib-time snackie? You know, going to the library looking for references for my last “big project” is the most frequent activity I did recently, so I sometimes bring some snackies to enjoy while I’m dating some lovely books there in the library hehehehe. Is it allowed? I’m not sure but I think it’s not, but there’s still no announced official rule about it hehe (^^)v *bad student*. But, don’t worry… my snackie box is very small *though in the picts it isn’t*. I can slip it into my big pen and pencil case. My breakfast time in the morning is between 9 to 10 and I often go to the library at that time - but I can’t force myself to have breakfast earlier since at 9 to 10 I’ll get hungry again eventhough I had breakfast before, so queer eh? Now it’s clear that I bring snackie to the library in order that I can feed me myself on the right time my belly needs to be feed. I usually bring small sandwiches with Blueberry or Strawberry jam, mini KitKat, candies and gums, fruits, croquettes, and fruity box drinks. If I manage visiting library for a moderate time I’ll only have some mini snackies and candies, and I’ll bring a bigger portion for a longer time.

Actually there’s a small canteen in the lib on the second floor, but the food and snacks available there are mostly deep fried ones accompanied by cold soft drinks – ugh… not so good and healthy for breakfast *give me another reason to bring my own snacks*. I love to enjoy my lib-snackies on the cozy warm-carpeted lib corner on the second floor near opened glass window where there’s a long low desk I usually place my laptop and a stack of books and hide my small snackie box under it hehehe. This place is so strategic; no one has discovered me having my snackies. But there’s once when I was enjoying fragrant dices of Gadung mango flesh, two girls passed through in front of my desk and one of them asked her friend --> “Do you smell any mangoes?”. And her friend replied, “Yes, but where does this good smell come from? Ah, may be from those ripe mangoes out there on the trees, see?”. The first girl said, “Ah yeah, I think so. Great, our campus will harvest a good amount of sweet mangoes this year!”. Both girls then laughed and walked away from me (^^). What I could do was only laughing hard inside while hiding my face behind an opened book I was holding on *LOL*. Yup, I was saved by a fact that my campus library is surrounded by many trees of some kinds of fruit tree including mango trees that now are in season and produce many fragrant ripe mangoes (^^)v.

O yea, I am SO HAPPY too for I got another award from dear blogger fellow Mbak Lia of Bentolicious, mochas gracias hermana Liaaaaaa (^^) yippee!!! Mbak Lia is a genuine bento maker talent. Her bento ideas are always creative and inspiring. Her bentos often make me amazed and spent couples minutes starring at her lovely bento photos. I personally believe that she’s gonna be a pioneer of bento mom in Indonesia hehehe. I’ll always be your biggest supporter mbak :). This third award needs me to mention 7 things about myself then I have to nominate 7 other bloggers for this award. And these are 7 things about myself:

7 Things about Me

1. Laaaaaaaazzzyyyy gal and Dreamer Princess! Hehehe. Don’t need to explain further more about it hehehehe.

2. Barbie Phobia!!!! Haaa???? What a shame! Yes, tell me about it! Actually I’m not afraid when I see Barbie pictures or watch Barbie movies, I like it, and she’s beautiful. But, when I’m showed a real Barbie directly in front of me… Help me!!! Will run away and hide somewhere. I can’t explain exactly the reason of my phobia, just afraid when I meet her directly. I sometimes have a scary thought when someday in the future I have a daughter that asks me to buy her a Barbie, what should I do then???

3. A big fan of Korean dramas – yes, just like Mbak Lia (^^). Lee Min Ho!!! Ahahahae. And now I’m suffering from fever of recent phenomenal Korean Drama, The Great Queen Seon Deok. Great drama, great drama, great drama! You’ve to watch it! (^^).

4. A shy girl, hehehehe, am I??? I say, YES!!!

5. Philatelist, yes I’m a stamps collector. But, in this facebook, blog, and e-mail era, it’s kinda difficult to continue this hobby. So sad…. :’(

6. Have a big desire of becoming a web designer but have no serious efforts to do so hihihihihi.

7. *Still* A big fan of Irish Boyband, WESTLIFE :D. But if I let you go… I will never know… What my life would be holding you close to me… Will I ever see you smiling back at me... How will I know... If I let you go... (^^)

And eighth *seven is not enough actually!* --> I LOVE to laugh laugh laugh laugh and laugh, hahaha hihihi heuheuheu hohoho ehehehehehe (^^)v. The first requirement to state 7 *ehm, eight!* things about myself is done. And now… Ah, I hate when it comes to the choosing session. So, I looked for my friends who I haven’t given an award yet to before, and this award goes to…

Bundazasha of Cozy Corner
Mbak Rachmah of Kedai Rachmah
Jessiah Thieleta of ~ Hello thar! ~ (^_^)..y
Mbak Shelvy of LS Food
Mbak Lina of Sisi-Lina
Atut of The Story Goes
Mushima Hawani of Fun Time of Being Mom

I’d also like to give this award for my boardinghousemate Sari of My L1fe, for she has been working hard recently learning blogging on her new blog :), enjoy this award sista! Yang semangat belajar ngeblog yooo nduuukkk genduukk!!! Ngkok lek gak iso tak warai… hehehehe, keminter yoo aku ikii?? :P

And these are pictures of new great Korean drama, The Great Queen Seon Deok…

Photos are taken from HERE

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KIMCHI JUN - Kimchi Omelet

Alhamdulillah… Thanks God… everything went well for my “big project” *though it’s still in the early chapters :D - but I’ve worked hard for them*, so I can spend little time to write a recipe for updating my blog *yay!!!!* --> it feels like a reward for me :D.

Phew… Not much I can tell you about what I did recently except “dating” some stacks of books in the library regularly hahahaha *LOL* plus terrible fever, flu, sore throat, cough, headache --> aaarrrgghhhh. Ow, my sleeping habit also has changed now. I used to suffer from insomnia and fall asleep after 3 am. But, now I have to go bed so early – at 7.30 or 8 pm *after Isya’* for I have to stay awake from 1 am ‘til morning doing my “big project” :D. I can’t work or study at the normal time in the night since the situation in my boardinghouse hohohoho is always sooooo noisy! Loud music, cacklings, tv, etc etc etc, aaarrrgghhh…. I’m one who cannot bear any sounds distractions when studying – those sounds are totally a big destroyer for my concentration. Staying awake from 1 am ‘til morning is actually almost the same with insomnia, but at least I have slept before. Working at a time when all of my boardinghousemates are falling asleep is much easier for me - the situation is completely so quiet and peaceful, and the air is so fresh *I like to open my room door when I’m studying, and that fresh morning air filling my room is just like natural AC hehehe*. Sometimes, I was also entertained by a frog family which was happily singing for me on a little Koi Fish pond on the base floor *their songs are better for me than my friends’ noisy singing concerts ha ha ha*.

Okay, now I come across with Kimch Jun/Jeon aka Kimchi Omelet/Pancake for my Korean Food Parade. This is my most favorite Korean Food version using Kimchi. I always love the idea of mixing eggs with any ingredients to make omelet – and no exception with this Kimchi omelet idea. I fried the omelet by using my little non stick pan – it resulted thick omelets that I really loved. For the dipping, instead of following the one used in Kevin’s blog which uses some sounds-from-fairy-land ingredients, I made my own simple version *but I’d rather to call mine “sauce” than “dipping”. I had my Kimchi Jun while reading Anita Woolfolk’s Educational Psychology hehehe. Hello… Its not only my brain which needs to be feed with knowledge, my belly also needs to be feed with snackie :P

KIMCHI JUN/JEON
Kimchi Omelet

Ingredients:
1 glass Rolled Kim Chi (with the liquid), drained first then chopped
1 tbsp gochujang *opt*
3 tbsp all purpose flour
2 eggs
A little pinch of salt to taste
Oil to fry
Green onion, angled-sliced to garnish

Sauce:
3 tbsp sweet tomato sauce
2 tbsp hot tomato sauce
2 tbsp pure honey

Gochujang (REMEMBER --> You only need 1 tbsp, you can save the rest in the fridge to make Kimchi Jjigae and Bi Bim Bop):
1 ½ tbsp soy sauce
1 tbsp sesame oil
1 tsp palm sugar/javanese sugar
1 tbsp chopped green onion,
1 tsp toasted sesame seeds

Directions:
1. Sauce: Mix all ingredients.
2. Omelette: Mix all ingredients except oil and green onion. Heat oil on a non-stick pan, pour the batter and cook until its both sides are golden brown in color and done.
3. Serve with the dipping and garnish with green onion.

KIMCHI JUN/JEON
Omelet Kimchi

Bahan:
1 gelas Kim Chi (plus cairannya), tiriskan dulu lalu iris halus/cincang
1 sdm saus Gochujang *opt*
3 sdm tepung terigu
2 telur
Sedikit garam
Sedikit Minyak untuk menggoreng
Daung bawang untuk hiasan

Saus:
3 sdm saus tomat
2 sdm saus sambal tomat
2 sdm madu murni

Saus Gochujang (INGA’2 TING! Cuma butuh 1 sdm lho yaaa, sisanya bisa disimpen di kulkas buat bumbunya Kimchi Jjigae ama Bi Bim Bop. Tapi gak pake saus ini juga gak papa, gak ada yang marahin hehe):
1 ½ sdm soy sauce
1 sdm minyak wijen
1 sdt gula jawa
1 sdm daun bawang cincang

Cara Membuat:
1. Saus: Campur semua bahan.
2. Omelet: Campur semua bahan kecuali minyak dan daun bawang. Panaskan sedikit minyak di wajan anti legket, tuangkan adonan Kim Chi. Masak sampai kedua sisi omelet berwarna coklat keemasan dan matang.
3. Hidangkan dengan sausnya dan taburan daun bawang.

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(Kind-of) HIATUS

Kind-of? Yes, I use “kind of” since it feels so hard for me to use only “Hiatus”. By looking at the picture I’m sure you can guess the reason of my kind-of hiatus. Yup, now I have a hard time to up date my blog for I have to concern with my study’s “last big job” to get my S1 degree title. My kind-of hiatus will run may be for next 3 to 5 months. But, since it’s “kind-of” - not a “pure” hiatus, I will still up date my blog (insya Allah) yeah…. may be once in one or two weeks – at leats once in a month *sounds so tragic for me actually – but it’s better than nothing at all LOL*. Believe me, it IS so hard for me :’( - but my study is my highest priority for this time. So, for my dearest foodie bloggermates: keep up your good works! Gonna miss to see and drop some comments to your posts *sure I will visit your blogs and leave some comments when I’m googling looking for additional references for my “big Job” :D. Now I welcoming myself to a world where I have to spend almost of my entire time reading hundreds of thick and heavy reference books and typing in front of my laptob *hope these tedious activities won’t add any minus for my lens LOL*. Wish me luck! :D

Hugs,

TataBonita

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KIMCHI BOKKEUMBAP – Kimchi Fried Rice

Voila! Another simple yet tasty popular food from one of 2002 FIFA World Cup host countrys, Kimchi Bokkeumbap aka Kimchi Fried Rice! I’m a Fried Rice maniac and I love my Kimchi fried rice. Kimchi fried rice is pretty versatile and dead easy to make. You can add any favorite veggies and meat. Instead of beef, you can use chicken, shrimp, squid, pork, or anything you like. You can also go with the simple version without any veggies and meat additions – go with the Kimchi itself will have already made your fried rice tasty. There were a lot of mouth-watering Kimchi Bokkeumbap recipes I got from Uncle Google. But seemingly, it was Kevin’s recipe which had stolen my heart to try it out :D. From Kevin's blog, I also tried out some different Korean food recipes by using Kimchi – Kimchi Jun (Kimchi Omelet) and Kimchi Jjigae (Kimchi Stew). I also tried to make Korean Bulgogi and Bi Bim Bop (Korean Mixed Rice). Yeah… my next posts will be Korean Food Parade hehehehe. But, you have to be patient in waiting their posts for I will post my blog’s (kind-of) HIATUS announcement after this fried rice post – Ooooppss!!! What happens??? Check it out on my next post :’(

KIMCHI BOKKEUMBAP
(Kimchi Fried Rice)

Ingredients:
½ (or more) glass Rolled Kim Chi, cut the veggies into about 1 inch wide strips
2 plates of leftover rice
2 shiitake mushroom, sliced
2 eggs, beaten
50 gram beef, thinly square slice
2 cloves of garlic, chopped
1 green onion, angled-sliced
1 tsp sesame oil
1 tbsp cooking oil

Directions:
1. Heat sesame oil and cooking oil, sauté the beef until changes in color.
2. Add shiitake mushroom, sauté for a few minutes.
3. Add garlic and continue sautéing for a minute.
4. Add the egg and stir evenly (scrambled the egg). Bring in the rice and stir well again.
5. Cook until the rice get hot, add the Kim Chi. Stir evenly. Cook again for some minutes ‘til done.
6. Serve fried rice with angled-sliced green onion and extra fried egg :D.

KIMCHI BOKKEUMBAP
(Nasi Goreng Kimchi)

Bahan:
½ gelas Kim Chi, potong-potong sayurannya --> Kalo pengen nambah ya boleh lah
2 piring nasi
2 Jamur Shiitake, iris tipis
2 telur, kocok
50 gram daging sapi, iris kotak tipis
2 siung bawang putih, cincang
1 daun bawang, iris serong
1 sdt minyak wijen
1 sdm minyak

Cara Membuat:
1. Panaskan minyak wijen dan minyak goreng, tumis daging sampai berubah warna.
2. Tambahkan jamur Shiitake, tumis lagi bentar.
3. Tambahkan bawang putih, tumis.
4. Masukkan kocokan telur, orak-arik telur. Masukkan nasi dan aduk rata.
5. Masak sampai nasi panas, tambahkan Kim Chi, aduk rata. Masak lagi untuk beberapa saat sampai matang.
6. Hidangkan nasgor Kim Chi dengan irisan daun bawang dan telur ceplok ekstra :D.

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Rolled Kimchi

I’m back! Yes, just arrived in my boardinghouse – pretty tired actually *two hours journey from home with heavy stuffs*. But I can’t stand any longer not to see and update my dear blog :D. So, let’s start blogging!

Movies, TV Dramas, ads, songs, and other TV programmes do give a big influence to the people’s lives globally. They can act as an effective and powerful culture ambassador – they influence they way people think, the way people behave in society, what people wear, etc. through what they show and convey. They even can create their own new trends and culture. We can easily imagine how many people in this world fall in love with other countries’ cultures, languages, clothes, and even cuisines simply because they had watched or heard foreign movies and songs. This happens to me too. I’m included to a big fan of Korean Dramas. Initially, my great love to Korean Dramas brought me to the interest in learning Korean language and culture *its traditional clothes and custom especially*. But later, it also drew me to the curiosity to learn some of its well-known cuisines. My three most favorite Korean Dramas are “Jewel in the Palace/Jang Geum”, “Full House”, and “Boys before Flowers”. Through these three dramas, I could see, know, and learn some of Korean foods. Remember, Song I Phab (Korean Mixed Rice), my first trial making Korean food? Yes, I often saw it had its scenes on “Full House” drama for many times and it looked so yummy – so I made it and I loved it! And lately, Kimchi and Bento that for certain times became “the guest stars” in “Boys before Flowers” had intrigued me to try another kind of Korean food. And Kimchi was the first choice that dropped in my mind!

(Wikipedia) Kimchi (pronounced /ˈkɪmtʃɪ/, Korean pronunciation: [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is any one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish. Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii. The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. *WOW!!!!*

My Kimchi post looks different with the usual Kimchis that you might have already known and seen – yup, I rolled them instead of cut them into strips. Since it’s my very first time making Kimchi I used the same ingredients and spices recommended by the recipe I found HERE except for the Korean red chili flakes since I didn’t have one - I altered it with ground hot red curly Indonesian chilies. One thing that I did regret to following the same ingredients with the recipe was the use of white radish! I hate the smell of raw white radish. Eventhough I only used fewer amounts than as suggested in the recipe, still… it created so terrible fishy aroma to my Kimchi and made my Kimchi’s spices watery :’(. So, I do reckon you to use only white cabbage or with carrot. One more, its better for you to slice the white radish and carrot with slicer tool or machine to result thin and beautiful slices – not like mine, I sliced them only by using knife that later made the slices so thick and hard and stiff to be rolled *tears again :’(*.

And what was my opinion for Kimchi after I ate it? IT’S SO DAMN HOT!!! Only hot, hot, and hot! It burned my mouth and ears – sounds little bit exaggerating actually, but that was a fact for me, felt like there were fire bursts came out from my ears when I swallowed my Kimchi. I wondered… was it caused by the use of fresh ground curly chilies? Ah, I didn’t know. When I made the Kimchi, I actually wanted to do a little cheat by giving the spices some sugar to adjust my Javanese taste buds that love hot and sweet flavors. But, I threw away that idea for I did want to try a “new Asian taste”. But again… I’ve to admit that… “Nothing beats my home foods” – sorry for my honesty (^^)v. Yes, tongues can never lie :D

Rolled Kimchi

Ingredients:
1 white cabbage
½ yellow onion, thinly sliced
Carrot, thinly long sliced
White radish, thinly long sliced
4 stalks green onion, thinly sliced
2 tbsp grated garlic
1 tsp grated ginger
½ glass chili powder
½ glass Korean red chili flakes (I used 6 ground fresh red curly chilies)
2 tsp salt
1 tbsp sugar
½ glass coarse salt
1 glass water
¼ glass Korean fish sauce
1/3 glass water
1 tbsp all purpose flour

Directions:
1. Rinse well the white cabbage and discard the undesired part. Drain, set aside.
2. Dissolve ½ glass of coarse salt with 1 glass of water in a big bowl. Bring in the white cabbage into the bowl and marinate the cabbage for 6 to 8 hours or overnight. After that, rinse and dry.
3. Bring to boil 1/3 glass of water, 1 tbsp all purpose flour and ground red curly chilies in a saucepan. Stir evenly. After boiling, remove from heat, cool down.
4. After the flour and water mix cooled down, add the chili powder, 2 tsp salt, sugar, Korean fish sauce, grated garlic and ginger. Mix well then bring in the all veggie ingredients (white cabbage, carrot, white radish, and green onion).
5. Take 1 sheet of white cabbage, place 1 sheet of white radish and 1 sheet of carrot slices on it. Take another white cabbage, and place on it. Roll the veggies sheets. Apply to all the rest veggies. Place the veggie rolls in a sealable container, pour the rolls with the left hot spices.
6. Seal the container and let it ferment on room temperature for overnight. After that, place the container in the fridge and let ferment for another 2-3 days.

Untuk resep Indonesiyahnya bisa liat DISINI yaaa… sama kok, cuma bedanya Kimchi-ku ku gulung-gulung trus yang Korean red chili flakes kuganti sama cabe keriting soalnya gak punya hehehe. Trus pemakaian lobaknya aku kurangi, gak suka lobak mentah, bauuuuuuuuu. Pokoknya kapok pake lobak mentah, gak momo lagi. Mau rewriting cuapek poooolll nih… dadah bebei… Hoaaaaemm… ngantuuukk…

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