French Cuisine series- Section 2 Dish 64~Dish 73

Wow, it almost has been 3 months I didn’t update anything. Actually I cooked these dishes months ago, cause become lazy bone after work >. < ….Sometimes you need to push yourself….


64-Sauteed Jumbo Shrimp with Chill & Garlic Butter

64-Sauteed Jumbo Shrimp with Chill & Garlic Butter

70 Garlic Chicken

70 Garlic Chicken


67 Goat Cheese Salad–Haha too large leaves

71-Chicken with red wine-Not into it :(

71-Chicken with red wine-Not into it 😦

72 Margret de Canard

72 Margret de Canard

73 Flammekueche

73 Flammekueche



The 12th Dish: Korean Food- Pork bone soup

Pork bone soup is one of my favorite Korean food. The first time when I taste this food was in a Korean restaurant in Toronto and that made me love this soup. I tried to cook this potato pork bone soup at home for several times, the taste is good but not same as the taste in Korea restaurant because I used Chinese soy bean paste and Hong Kong made red chili paste.  This time,  I used traditional Korean ingredients, the taste is finally similar with that in the Korean restaurant LOL.

I learn this soup from a video : (The language is English, for anyone interested in cooking this soup I can help to translate 🙂 )

Korean Food: Pork bone soup

Taste (bad1-excellent 5):

Time: 1 (the longer time cooking the pork bone, the softer the meat will be)

Skill (easy 1- hard 5): 3 (just follow the instruction)

Healthy (unhealthy 1-healthy 5): 4 (Suitable for a cold winter day)

Spicy (no-spicy 1 -very spicy 5): 3.5

The 11th Dish: Korean Food- Tofu Kimchi

This is byproduct of Kimchi. Tofu Kimchi is easy to cook and with nice taste. Besides tofu, you can use your imagination to cook meat, vegetables and rich with Kimchi.

Korean food: Tofu Kimchi


  • 90 cabbage kimchi (I used homemade cabbage kimchi :D)
  • 50g pork
  • 15ml vegetable oil
  • 1 garlic clove, thinly sliced
  • 5ml salt
  • 5ml sugar
  • 5ml sesame seeds (last step)
  • 5ml sesame oil (last step)
  • 1 block firm tofu (Actually, I just used a half block of tofu)

Taste (bad1-excellent 5):


Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 1 -very spicy 5):3 (depend on how spicy the Kimchi are)

The 10th Dish: Korean Food- Potato pancake


Korean chives is one of the ingredients in the recipe, however I forgot to buy it….I try to use cabbage instead of Korean chives, but it is a bad try. Although heating potato dough create lovely potato flavor, it unfortunately covered by a strong flavor of Chinese cabbage (I may also put too many Chinese cabbage on it).

Learning from this dish, I found that it is better to use less flour into the minced potatoes. Of course, you need to make sure the minced potatoes are able to hold tightly rather than falling apart.  Don’t use cabbage, if you insist, use less. Korean Food: Potato pancake

Recipe: (will update soon)

Taste (bad1-excellent 5): 2


Skill (easy 1- hard 5):3

Healthy (unhealthy 1-healthy 5):3

Spicy (no-spicy 1 -very spicy 5):0

The 8th Dish@World Cuisine Challenge: Korean Food–Classic cabbage kimchi

If you don’t know how to do Kimchi, how can you say that you can make Korean dish? So I am gonna challenge myself to try a very classic Kimchi–spicy cabbage kimchi! The problem is before I add spicy sauce on it, I have forgotten wash the cabbage to remove the salt!!! One day after, when I use the kimchi to cook other dish, I realized it is too salty!!! I immediately wash the cabbage again and put new sauce with the cabbage in a jar again. I haven’t try it yet, hope it will not taste too salty….Although it smells good!


  • 1 head Chinese leaves (Chinese cabbage), about 2kg salt

For the marinade

  • 50g cup coarse sea salt
  • 75ml water
  • 30ml table salt

For the seasoning

  • 2 oysters (options)(I didn’t add this)
  • 1/2 Chinese white radish, about 500g peeled and thinly sliced
  • 25g Korea chives (I forgot to buy this in Korea supermarket, but I asked my Korean friend, she said it don’t matter without it)
  • 25g minari, watercress or rocket (I put watercress in it)
  • 5 garlic cloves
  • 15 fresh root giner, peeled
  • 1/2 onion
  • 1/2 Asian pear, or 1/2 kiwi fruit (I used Asian pear)
  • 1 chestnut, sliced
  • 3 spring onion (scallions), sliced
  • 50g Korean chilli powder
  • 120ml Thai fish sauce
  • 5ml sugar
  • 1 red chili, sliced

Korean Food: Classic Cabbage Kimchi photo 5

The 7th Dish@World Cuisine Challenge: Korean Food-Beef & mushroom

This is a light,tasty and nutritious dish. Easy making and highly recommended. All kinds of mushrooms combine the flavor of the beef enhance the tasty of dish. It is very suitable for such a cold winter. You will feel warm and gain more energies after you enjoy such a nutrious dish, especially in a heavy snow day!

I found some interesting things from news that people in NYC expected a very very heavy snow coming soon, many store are empty by the panic people, the fact is the snow is not as heavy as they expected. It turns some people still worried some people feel exciting and have fun. BUT for people live in Canada, when they saw the news, they just he~ he~ because it is very normal in here! People are used to it. For me, I still feel exciting when I saw and experienced in a heavy snow day. But for many people here, it seems they don’t like snow.

Haha, no more inrelevant words, here is today’s recipe:


  • 150g beef
  • 2 dried shiitake mushrooms
  • 25g enoki mushrooms
  • 1 onion
  • 400ml water or beef stock
  • 25g oyster mushrooms
  • 6 pine mushrooms
  • 10 spring onions
  • 2 chrysanthemum leaves and 1/2 red and 1/2 green chilli, to garnish
  • Steamed rice, to serve
  • For the seasoning
  • 30ml dark soy sauce
  • 3 spring onions
  • 2 garlic cloves
  • 10ml sesame seeds
  • 10ml sesame oil

Source from ‘Taste of Korea’

Korean Food:Beef & Mushroom

Korean Food:Beef & Mushroom

  • Taste (bad1-excellent 5): 3.5
  • Time: 1 hr
  • Skill (easy 1- hard 5): 2.5
  • Healthy (unhealthy 1-healthy 5): 5
  • Spicy (no-spicy 1 -very spicy 5): 0

The 5th Dish @World Cuisine Challenge: Korean Food-Spinach namul

It looks like a kind of Chinese cold dish, but the sauce is different. Actually, I don’t quite like the taste, too light for me. In the end, I have to add vinegar for eating up. The good thing is that spinach has many nutrients and dietary fiber, especially good for ladies.


  • 500g spinach
  • 60ml dark soy sauce
  • 2 small garlic cloves
  • 20ml sesame oil
  • 3ml rice wine (really??)
  • 20mo sesame seeds
  • 30ml vegetable oil (I don’t think we need that)
  • Salt

photo 1

(My suggestion is to add vinegar to enrich the taste )

Source from ‘Taste of Korea’

Taste (bad1-excellent 5): 2

Time: 25min

Skill (easy 1- hard 5): 1

Healthy (unhealthy 1-healthy 5): 4

Spicy (no-spicy 0 -very spicy 5): 0

I know the picture is too plain, need extra light and polish…I hope will improve the quality of the picture very soon