Aeri's Kitchen

Nowadays, I’m learning how to make American food and desserts. It’s fun to bake. Unfortunately, one weird thing about me is that I don’t like sweet things: ice-cream, candy, cake, pie, or cookies except fruit flavor candy. But I love cooking, baking, and eating. Good grief, if I liked to eat desserts, my belly will be 10 times bigger than now. hehe … Plus, my honey loves desserts, so I can enjoy baking desserts and he can enjoy eating them. Anyway, I tried a cookie recipe from a baking book that I got recently. It is a 500+ page heavy duty book that got on sale for only 5 dollars. ASSA!!! The recipe was called “Raspberry Sandwich Cookies.” Since I didn’t have any raspberry jam, I used homemade strawberry jam that my sister-in-law made instead. It worked pretty good. Maybe it was because of her yummy strawberry jam? hehe My husband gave 4 stars out of 5 for this recipe. Here is the recipe for you, if you want…hehe

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DaSiMa (다시마) also called Kombu (konbu in Japanese or haidai in Chinese) are edible kelp from widely eaten in East Asia.

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Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.

Red bean paste is used in various Korean snack foods and desserts; including: Baram Dduk, BungEoPpang (붕어빵), HoTteok (호떡), PatBingSu (팥빙수), PatDanJa (팥단자), PatJuk (팥죽), PatTteok (팥떡)

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Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, most tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

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In Korea, squid is often made into JeotGal (in Korean). Heavily salted squid is left to ferment, sometimes with its innards, for up to a month, and is sold in small jars. This salty, strong flavored item is served in small quantities as a side dish (BanChan), or an accompaniment to white rice or alcoholic drinks. In Korea, dried squid is also a popular accompaniment for alcoholic beverages, called AnJu. Dried squid is often served with peanuts. Squid is also served roasted, with hot pepper paste and/or mayonnaise as a dip sauce. Steamed squid, or boiled squid, is also a delicacy.
In Korea, live squid is freshly taken from a tank, killed, cleaned and served quickly. Unlike octopus served in a similar fashion however, squid tentacles do not usually continue to move for long enough to reach the dinner table. This type of fresh squid is called 산 오징어 (‘san ojingo’) (also with small octopuses called nakji). The squid is served with wasabi/soy sauce, chili pepper sauce or sesame sauce with salt and often wrapped in lettuce or pillard leaves.

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