KINPA 

2006年11月26日(日) 15時17分
This is called KINPA, is one of
the Korean food. They usually
make it for picnic. My housemate
made it for our breakfast before
worship to the charch.
What difference is that we use
vinegar for sushi, but KINPA is
used Sesami oil.I love it

Tea Shop168茶坊 in Toronto 

2006年11月23日(木) 21時39分
Do you know Bubble Tea
It is a tea beverage of recent
Taiwan origin.
The term " bubble" refers to the
tapioca balls in the drink.
These chewy tapioca balls are
consumed along with the
beverage through a wide straw.

Tea Shop168

Buk Chang Dong Soon To Fu 

2006年11月23日(木) 13時00分
We went to the Korea Town in Toronto. This was not so huge
compare with the one in NYC. However, this restaurant I went
was much better. When I entered inside, almost all of
customers were Korean, so I mean its taste was loved
from native
Also, they only have only a few menu. One is Soon To Fu that
is one of the hot soup including Tofu and vagetable and meat
or seafood.Another one is Bul Kog that is kind of Yakiniku.
It's my favorite.



This restaurant locates near Christie Station like for 3 minites on foot.

Spring rolls 

2006年11月22日(水) 21時19分
Actually, I hadn't had real Thai food ever in my life.
This restaurant had a good mood and wonderful taste

I ordered Pad Thai with tigar shrimp and chicken.
This is rice noodles in lime juice, tamarind and tomato souce.

Also, I ate Tom Yum Goong soup. This was much better than I expected.

Spring rolls
11am-11pm

Frankz Hot Dog Palace in Toronto 

2006年11月22日(水) 15時06分
Wow ! So delicious. It's better than hamberger
They use 100% quality beef for hot dogs and 100% Canola oil
for fries.Also, we can choose how we want it like steamed,
BBQ'd or grilled.
This is Mashroom & Cheese Dog and Fresh Cut Fries.
It's nice conbination, isn't it


On the second day in Toronto, I visited here again
This is Chili Dog and Onion Rings !


335A Yonge street, Toronto

Cream rolls 

2006年11月20日(月) 15時32分
You can put everything what you want into this rolls such as Sliced onion & Sausage or Tuna with meat sauce etc.....

Ingrediens
260g All-purpose Flower
2 tablespoon sugar
1 teaspoon salt
1 tablespoon skim milk(if you have)
2 teaspoon Dry yeast
170cc warm water
2 tablespoon butter
1 egg

Directions
1)Stir together the flour, sugar, salt and skim milk with a whipper.
2)Make a hole in the center, and add warm water, dry yeast and butter and mix well with your fingers until well blended.
3)Knead on a floured surface until smooth and elastic, about 5-10mins.
4)Place dough covered a plastic wrap in a bowl with a damp cloth. Let rise in a warm place about 1 hour
5)Punch down and divide into four parts, shape each into round balls. Then let rise 10 mins with a damp cloth
6)Roll the dough into a rectangle about 15×20cm. Spread the custard cream.
7) Roll the dough up tightly , starting with the long side. Press the edges to seal.
With a knife, cut the roll into 3-4cm. Place the pieces in the round baking pan that has been spread butter.
8)Cover with a damp cloth and let rise in a warm place about 30 mins
9)Brush each loaf with egg
10)Bake at 180℃ for 15-20mins.

Cold Stone 

2006年11月18日(土) 23時01分

This is one of my favorite ice cream stores in USA Recently, it has opened in Japan. Actually, I knew Cold Stone sometime in 2004 when I was a student in Delaware. I remeber that I went there many times after drinking. My recomendation is Cheesecake ice with Almond and Yellow cake. Also, you can taste some before you order

Dampling 

2006年11月18日(土) 19時00分
This is the best dampling I've ever known
I made it to my housemate,from Korea. I hope that she liked it, too

ingredients
〜Daugh〜
All-Purpose Flour... 2 cups (Japan:strong flour 1.5 cup & flour 1/2 cup)
Sesami Oil... 1 tablespoon
Salt... little
Hot Water... 1/2 cup(maybe a little more)
Katakuri-ko

Directions
1)Mix together the flour, sesami oil, salt and water and whisk with a chopsticks.
2)Use your hands to mix the dough until is smooth and soft like ears and no longer sticky, adding more flour or water as needed.(10-15mins)
3)Cover the bowl with wrap and a wet towel for 30mins
4)Put the Katakuri-ko on the cutting board, then divide the dough into two.
5)Roll the dough longer like 2cm×20cm, then cut it in twelve.
6)Shape it into a ball and push it with a hand, then roll it until is 8cm with roller.
Don't forget to put Katakuri-ko for thier face !!

ingredient
〜Filling〜
Ground Pork
3 Green Onion, chopped
3-4 peices of Cabbege, boiled and chopped
3 White mushrooms, chopped
〜Sauce〜
Ginger
Sake... 1 tablespoon
Sesami Oil... 1 tablespoon
Say sauce... 1/2 tablespoon
Suger... 1/2 tablespoon
Salt & Pepper... little
Katakuri ko... 1 tablespoon

1)Mix all of ingredients until are sticky.
2)Wrap them with the daugh.
3)Cook them with sesami oil for a few mins, then put the boiling water. Put the top on a frying pan.
4)If there is no water anymore, take the top off and put some sasemi oil and baked more a few mins.

Potluck Party 

2006年11月18日(土) 5時18分
Today, I had a Potluck Party. I made Spring rolls , damplings and gratin with My housemate made Buffalo Chicken and Shrimp cocketail. Also, we got great bartender. He made some cocketails
Don't you think it sounds great

Rock Climbing in Niagara 

2006年11月17日(金) 23時48分
My university has some activities for students like shopping tour or canoe etc.It's great opportunity to join them
Today, I did rock climbing in Niagara Rock Climbing Center. You know what high walls, ropes, holds, and crash pads add it all up and there's suprisingly exhilerating and exciting time ahead. And some of routes are much easiler than they look.
If fact, if you try it once, you may find it hard to stay on terra firma



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