Weekly Photo Journal

July 27, 2014 @ 1:41 pm (Permalink)

What a week! I thought after last weekend, I’d have a more relaxing week and weekend. That didn’t turn out to be the case, but I am not upset by it. It was a fun-filled week, and I’d rather have that than be bored off my butt. Like last week, I had a lot of yummy food, and unlike last week, I explored a new part of Seoul, and bought some random stuff!

Indian food at Agra in Itaewon

My first adventure took me to Agra in Itaewon. I’ve been craving Indian food, and Bunny-unnie who likes Indian food as much as I do recommended Agra because you get unlimited plain naan or rice after 5:00pm. We headed over there, and she ordered spicy chicken makhani, and I ordered the butter chicken makhani. That spicy one was SPICY. Bunny-unnie couldn’t even finish it all! I enjoyed my butter chicken one, but it wasn’t anything special in my opinion. It was not the same as Tiger Masala’s makhani :( But otherwise, I did enjoy the unlimited naan :D I had three before I called it quits!

Cakes from By92

After Agra, Bunny-unnie and I walked to By 92 cafe in my neighbourhood because we both were craving their delicious cake. We got the banana mousse cake and the chocolate mint cake with coffee. So yummy! Their cakes are really delicious — super pricey, but so worth it.

Wall at Anguk Station.

On Saturday, Chibi Toaster came up to Seoul again, and this time we started off by going to Insa-dong. We took the subway, and when we got to Anguk Station, we saw paintings hung around like in a gallery, and then we saw this wall. I love all the tiles were all individually designed! Some are two-dimensional paintings, some added textures to the tile like with a newspaper plate (so cool!), and others made it into a three-dimensional artwork. I just love the concept of the tiles showing diversity through art!

Awesome coasters from Insa-dong

Walking around Insa-dong, Chibi Toaster found a pipe, and I found some coasters in one of the kitschy Korean souvenir shops. The lady sold me a pack of six for 10,000 won. I really like the design, and the bottom is cork, so I figured these were worth the buck. At least these will not warp on me like the cheap ones I’ve already got!

Hirekatsu at Katsuya in Insa-dong

We decided to get some lunch. We went to 까스야 (Katsuya or Ggaseuya), this tonkatsu restaurant I’ve been to years ago, and I ordered the hirekatsu set for 10,500 won. Very delicious and filling.

Yongsuyeom snacks from Insa-dong

After lunch, we headed towards Samcheong-dong, but we stopped by the Tong-in shop to watch these blokes make these honey thread Korean sweets called “yongsuyeom”. I bought the chocolate cookie flavour. Ten pieces for 7,000. I first discovered these years ago, but I’m still fascinated by how you can get honey to become these thin treads.

Cute, cheap notebooks from Alpha

We enjoyed our exploration in Samcheong-dong, and then we headed over to Alpha in Namdaemun. Chibi Toaster picked up more things she wanted, and I picked up these cute, cheap notebooks :) I love these because they are the right size with paper that’s not flimsy. In fact, I picked up another notebook to replace the Moleskine ones I got. It’s not pictured here, but it’s much better quality and so much cheaper than Moleskine. After Alpha, we headed to my neighbourhood to relax at Chansbros. I watched Chibi Toaster draw, and I broke in my new non-Moleskine notebook. We had dinner at Son’s Kitchen, where we shared this brisket dish (forgot to get a picture!), and then she went back home.

Breakfast consisting of buckwheat pancakes, eggs, and bananas

And for Sunday, I decided to finally try making buckwheat pancakes. With eggs. And bananas. Mum helped me make the pancakes and the eggs. Turns out I am not good at flipping the pancakes X_X; Regardless, I love buckwheat pancakes, now! Even my parents like them, so I think we’ll be having these instead of the regular pancakes from now on. YUM!

4 Comments » | Filed Under Food, Korea, Materialism

Avocado Chicken Salad

July 16, 2014 @ 6:53 pm (Permalink)

Avocado Chicken Salad

I’ve been wanting to try this particular avocado chicken salad recipe since last year when one of my co-workers suggested the idea of combining avocado and chicken together, but the timing never seemed right. The times when I wanted to make it, we had no avocados, or we’d have avocados, but I wasn’t in the mood to make them. Well, today proved to be the right day — we had avocados, and I wanted to make them. So with my mum’s help, we made this salad, and adsfjkl;adsfjkl; this is so good! Obviously this wouldn’t be good if you don’t like avocados, but if you do . . . NOM NOM NOM. I think next time, though, I’ll add some diced jalapenos or something to give it a kick :D Daddy wouldn’t like the kick, but Mum and I will!

Avocado Chicken Sandwich
5 boneless and skinless tenderloins (or about 2-3 breasts)
2 avocado
1/2 onion diced
1/2 – 1 lime juiced
salt and pepper for taste

1. Boil the chicken, cool, and shred.
2. Mix in the other ingredients.
3. Serve as a sandwich or eat it straight!

3 Comments » | Filed Under Food

Almond Snowball Cookies

July 14, 2014 @ 6:26 am (Permalink)

Almond Snowball Cookies

Plant, the vegan restaurant/cafe/bakery in Itaewon, sells these gluten-free lemon drop cookies. That inspired me to try making my own. I found this recipe to try, but I ran into a couple problems. I didn’t have any lemon juice or lemon extract. Instead, I had vanilla and almond extract along with sliced almonds . . . so I had the idea to try an almond variation!

It turned out pretty good. I felt like the cookies were underbaked in the centre, but according to the original recipe, it’s supposed to be “moist and soft” . . . so maybe that’s it? Perhaps next time I will try decreasing the temperature and set the cookies to cook longer. But regardless, my parents both liked the cookie, and so did I, so I guess this cookie is a hit. ^^

Almond Snowball Cookies
1 cup almond flour
1/3 cup white sugar
1 large egg white (beaten)
1 tsp almond extract
1 tsp vanilla extract
1/4 ~ 1/3 cup sliced almonds
confectioner’s sugar

1. Mix the flour and the sugar in a medium-sized bowl.
2. Beat the egg and add the extracts to the egg mixture.
3. Combine the wet and dry ingredients and mix until the dough is formed.
4. Add the sliced almonds to the dough and mix.
5. Chill the dough for at least 2 hours, or overnight, in the fridge.
6. Preheat oven at 350F.
7. Roll out the dough into 2-inch balls and place them on a parchment-covered baking sheet.
8. Bake the cookies for 10-12 minutes, or until the bottom is golden brown.
9. Cool the cookies for 5 minutes and then roll them in powder sugar.

2 Comments » | Filed Under Food

Banana Avocado Chocolate Pudding

July 13, 2014 @ 6:46 pm (Permalink)

Vegan Chocolate Pudding

A few months ago, I think it was on Buzzfeed, I saw something about how one can make pudding with an avocado of all things. Since then, I’ve been really curious as to how this “avocado pudding” would taste. I finally got my chance to try it today, and I based it off of this recipe. Again, I wasn’t able to make this 100% vegan because I didn’t have almond or soy milk — I had to settle with regular milk. And again, I decided to use agave syrup instead of honey. I also forgot about the salt, but that’s okay! In the end, the pudding tasted good. I really like how I couldn’t taste the avocado, instead I tasted the banana more than anything. My dad found it to be bitter, but perhaps that’s because I didn’t use honey. Perhaps I should cut back on the cocoa powder if I use agave syrup. Either or, I like this pudding. I’ll be making it again in the future!

Banana Avocado Chocolate Pudding
1 ripe avocado (pitted & peeled)
1 overripe banana
1/4 cup unsweetened cocoa powder
1/4 cup agave syrup
1/4 cup almond milk
1 tsp vanilla extract
1/4 tsp sea salt
1-2 tbsp sliced almonds (for garnish — optional)

1. In a blender or food processor, combine all the ingredient (except the almonds) and puree the mixture.
2. Serve in a bowl with sliced almonds (or whatever substitute you want, like fruits).

1 Comment » | Filed Under Food

Mexican Hot Chocolate Snickerdoodles

July 12, 2014 @ 10:41 pm (Permalink)

Mexican Hot Chocolate Snickerdoodles

In Itaewon, there is this vegan bakery I like to check out once in a while call Plant. I’m not vegan, but I am still interested in trying out vegan products and comparing them to the non-vegan products. Anyway, on one of my visits, I decided to try their Mexican hot chocolate snickerdoodles, which was 1,500 won ($1.50 USD) per cookies. I ended up really liking it. The spiciness mixed with chocolate was a great combination for me. However, I couldn’t justify paying that much for a single cookie . . . so I scoured the Internet to find a recipe for me to try. I found this recipe and I decided to give it a whirl.

They turned out great! They aren’t 100% vegan because I didn’t have any non-dairy milk. I also replaced maple syrup with agave syrup . . . but it still turned out great. My mum loves it, and my dad said they’re great, but he’s not too keen on the cayenne pepper. XD Oh, well! At least I saved myself some moola by baking my own!

Mexican Hot Chocolate Snickerdoodles
Dry ingredients
1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt

Wet ingredients
1/2 cup canola oil
1/4 cup agave syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons milk (regular, soy, or almond)

Sugar coating
1/3 cup granulated sugar
1 teaspoon cinnamon

1. Preheat the oven to 350 F.
2. Sift the dry ingredients into a bowl.
3. Mix the wet ingredients in another bowl.
4. Slowly mix in the dry mixture to the wet mixture until well mixed.
5. Roll into a 2-3 inch ball (or use a cookie scoop), flatten it, and apply the sugar coating to one side.
6. Lay the cookies sugar-side up on a parchment paper covered baking pan.
7. Bake 12-14 minutes.

2 Comments » | Filed Under Food, Korea