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Asian Food
Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts
Monday, September 30, 2013
Friday, July 12, 2013
Sweet and Sticky Korean Fried Chicken
Great food blogs are meant to be discovered and shared. I met the young and very talented Chung-Ah from Damn Delicious at an event in Los Angeles and fell immediately in love with her work. Hop over to Damn Delicious and you will know what I mean. How can you not love a talented home cook who can bake and also cook (check out her recipe index) very well, plus her food photography are simply mouthwatering and irresistible! Today, she is sharing a very popular Korean recipe with us: sweet and sticky Korean fried chicken wings. Please welcome her to Rasa Malaysia and don’t forget to bookmark her site.
Hi everyone – it’s Chung-Ah from Damn Delicious! I am so incredibly thrilled to be here guest posting for Bee today. I had the amazing opportunity to meet her at a Glam event a couple months back and in all honesty, I was kind of nervous to be around her. After all, she’s a foodie celebrity! But once we started talking, I immediately loved her. She’s incredibly sweet and so down-to-earth, and she comes up with the best recipes! I’ve made a countless number of her recipes, from her honey walnut shrimp and her spam fried rice and they all never failed to deliver.
So when Bee asked me to guest post, I knew I just had to share one of my all-time favorite Korean recipes. It’s actually the boyfriend’s mom’s recipe, one that she’s been making for the past 20 years. And with just 3 ingredients of chicken wings, soy sauce and sugar, these chicken wings will rock your socks off. These babies are double-fried to the most crunchy, crisp texture and then slathered in a reduced soy sauce glaze, leaving these wings to be so incredibly sticky and sweet. I highly recommend doubling the batch for these wings because once you take a bite into the sticky goodness, you won’t be able to stop!
(Click Page 2 for the Sweet and Sticky Korean Fried Chicken Recipe)
Saturday, June 30, 2012
Korean Kalbi Taco
Korean Kalbi Taco pictures (1 of 5)If you live in the Los Angeles area, I am sure you have heard of Kogi food truck and its famed Kogi taco. Kogi tacos pretty much launched the food truck culture and craze in the United States. For the longest time, I have wanted to share the recipe here and finally I got to do it over the weekend.
I had Kogi taco once. The food truck comes to the Orange County area from time to time and I was lucky to have tried it. I remember the line was as long as the Space Mountain ride at Disneyland as eager diners waited patiently for their turn to place the order. I thought the tacos were delicious but I was mostly impatient with the long wait. Kogi taco is basically Korean Kalbi taco, so I decided to create a similar recipe and share it with you.
I personally like my creation (Mr. Rasa Malaysia gave his thumbs up). For the Kalbi, I referred to the guest post from Diana at Eating Richly. I might be biased but the end result was a lot more refreshing than Kogi taco. I opted out the salsa in Kogi’s and serve it with diced tomatoes, red onion, and cilantro. Plus, the seasoned Romaine lettuce and the tangy dressing with a lemony note complement the tastes very well.
If you are making Korean Kalbi this summer, do save up a few pieces of the Kalbi and make them into this Korean Kalbi tacos. I am sure the delightful flavor will entice your taste buds!
(Click Page 2 for the Korean Kalbi Taco Recipe)
Pages: 1 2Tagged as: Beef • Lettuce • Summer
Everyone loves Korean BBQ, especially those juicy, tender, and flavorful kalbi or Korean BBQ beef short ribs. Today, Diana of Dianasaur Dishes is sharing her kalbi recipe with us. Diana lived in Korea as a young child, then lived in Hawaii for 15 years during which she traveled all over Asia including Malaysia and Singapore as a volunteer disaster relief…
Whenever I shop at Korean grocery stores, I love checking out the marinated meats section where buckets of pre-marinated meats are ready for sale. Other than the regular kalbi or beef short ribs for Korean BBQ, there is always a bucket of marinated chicken meat labeled as chicken stew. I always buy the chicken stew and make it at home but it…
My husband has a good Korean friend whose mother-in-law runs a restaurant in LA’s Korean Town. She always makes kimchi from scratch and he would always give us some. Whenever life gives us homemade kimchi, I make kimchi fried rice, which is easily one of the most delicious fried rice recipes ever. Kimchi fried rice takes practically 15 minutes to…
Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon),…
Saturday, January 21, 2012
Mandu (Korean dumplings)
Mandu (Korean Dumplings) pictures (1 of 6)
Lunar New Year is celebrated throughout Asia, notably China, Hong Kong, Taiwan, Korea, and Southeast Asia countries such as Malaysia, Singapore, and Vietnam. Even though I know that Koreans celebrate Lunar New Year, I don’t really know much about the traditions. I invited my friend Hyosun at Eating and Living back to share a Korean mandu recipe with us, as well as educate us about Korean Lunar New Year. (Previously, Hyosun shared her delicious bulgogi recipe with us.) Please welcome Eating and Living and enjoy her kimchi mandu!
Hi! I’m Hyosun from Eating and Living, the Korean home cooking blog. I am delighted to be back here at Rasa Malaysia, especially when Bee is featuring a series of special recipes for the Lunar New Year’s celebration. This time, Bee asked if I could share a mandu (Korean dumplings) recipe, which Koreans enjoy as part of the New Year’s festivities. Celebrated for three days, the Lunar New Year (Seollal) is the most significant traditional holiday in Korea. It is a time for families to gather and pay respect to ancestors, through an ancestral rite (charae), and enjoy traditional food and games. Young people also honor their elders, by wishing them a prosperous and healthy New Year, with a deep bow (sebae) and receive gifts (usually money) in return. Growing up, this was one my favorite activities of New Year’s day. We always wore a new traditional dress (hanbok) and visited the elders of relatives and family friends to perform sebae. I remember I was a happy little kid with lots of money in my special little pouch made for the occasion.
Food, of course, is a big part of the New Year celebration in Korea. As is the case in many cultures, it’s a tradition to gather around the table to make the dumplings in preparation of the New Year’s feast. There are many variations of Korean dumplings. Here, I decided to share a dumpling recipe made with kimchi. What can be more Korean than a dish made with kimchi? Kimchi mandu is especially popular for making manduguk (dumpling soup) or tteok-manduguk (a variation of rice cake soup, tteokguk, with dumplings), which is a must-eat New Year’s dish. With its pungent flavor and crunchy texture, the kimchi version adds a nice contrast to the mildly flavored broth and soft rice cake slices. I steamed the dumplings for this post, but you can cook them your favorite way. I hope you make some Korean dumplings as part of your lunar New Year celebration! Happy New Year!
(Click Page 2 for the Mandu Recipe/Korean Dumplings)
Pages: 1 2Saturday, December 3, 2011
Korean Spicy Chicken Stew
Korean Chicken Stew pictures (1 of 3)Whenever I shop at Korean grocery stores, I love checking out the marinated meats section where buckets of pre-marinated meats are ready for sale. Other than the regular kalbi or beef short ribs for Korean BBQ, there is always a bucket of marinated chicken meat labeled as chicken stew. I always buy the chicken stew and make it at home but it was pricey.
I decided to learn how to make it and found a similar braised chicken recipe in the Kimchi Chronicles cookbook. The main flavoring ingredients are Korean chili paste “Gochujang” and Korean chili powder. From the market, I found two types of Korean chili powder—one type is a fine powdered form and the other is slightly coarse. I am not sure about the difference so if you are a Korean cook, please let me know.
I love the addition of potatoes and carrots to this spicy chicken stew. The end result is a spicy and hearty chicken stew that I really enjoy eating. It was simply delicious and comforting.
(Click Page 2 for the Korean Spicy Chicken Stew Recipe)
Pages: 1 2Tuesday, October 11, 2011
Korean Seasoned Spinach (Sigeumchi Namul)
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Saturday, October 1, 2011
Korean Style-kong Namul Muchim/Soyabean sprout salad
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Friday, September 2, 2011
Prince of Peace, Instant Korean Panax Ginseng Tea, 100 Tea Packets
Instant Korean Panax Ginseng Tea contains Korean Ginseng (Panax Ginseng), an adaptogen with yang properties, that has an arousing and stimulating metabolic effect on the central nervous system, brain, head, and blood vessels, and may benefit blood sugar levels, histamine levels, inflammation, stress levels, mental and physical abilities, impotency, anemia, artery hardening, depression, diabetes, ulcers, edema, immune and lung function, appetite, libido and may offer protection against radiation exposure and easement with cocaine withdrawal.Price: $18.15
Wednesday, August 24, 2011
Pajeon (Korean Scallion Pancake)
Pajeon (Korean Scallion Pancake) pictures (1 of 4)Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon), omelet, and more. Sometimes, I stuff myself eating the banchan so much that by the time the main entree comes, I am already full…
In the Korean restaurant near my house, the ones that we often go to, pajeon or Korean scallion pancake is always served as a banchan. I love their pajeon because they are mini in shape, slightly orange in color because kimchi juice is added. I can’t get enough of the mouthwatering pajeon and often ask for more.
This is my pajeon recipe, based on the ones I have at my favorite Korean restaurant. I also made a spicy soy-vinegar sauce to go with the pajeon.
(Click Page 2 for the Pajeaon/Korean Scallion Pancake Recipe)
Pages: 1 2Saturday, July 2, 2011
Imperial Elixir Ginseng, Korean Red, 100 Capsules
Imperial Elixir - Korean Red Ginseng (Panax ginseng, C.A. Meyer) The best ginseng roots in Korea are purchased by the government and cured into Korean Red Ginseng. It is called the "King of Ginsengs," and is considered to be the most yang stimulating variety, reputedly increasing energy and stamina. Imperial Elixir uses only the authentic Korean Red Ginseng purchased directly from the Korean government to ensure high potency. Korean Red Ginseng -- Each capsule contains 300mg of Korean Red Ginseng root powder.Price: $31.50
Wednesday, May 18, 2011
Prince of Peace Korean Ginseng Tea(instant) 0.07 Oz X 10 Bags X 10 Boxes
NET WT. 7oz.(200 g)0.07oz X 10 bags X 10 boxes
Our Korean ginseng tea (instant) is of superior quality. It is packed in individual tea bags (it contains granules).
We, Nature & Herbs, hereby guarantee that this is genuine product. You'll enjoy it.
Nature & Herbs
These are great teas! They're are made from top-grade ginseng root extracts and are lightly sprayed with glucose for a delicately sweet taste. Our teas are packaged in a variety of sizes. Our fine wooden boxes make these great gift items. For convenience and freshness, they are packed in individual foil envelopes.
Price:
Monday, April 25, 2011
Royal King Korean Ginseng Tea (Instant) 2gx100bags
Korean Ginseng (Korean Panax) is considered and adaptogen and general tonic that may be helpful for stress; fatigue; immune system strength; lowering cholesterol; depression; stamina; protect cells from radiation; CNS stimulant; regulates adrenal glands; nervous exhaustion; gastrointestinal motility and improve physical performance. Instant Korean Panax Ginseng Tea contains Korean Ginseng (Panax Ginseng), an adaptogen with yang properties, that has an arousing and stimulating metabolic effect on the central nervous system, brain, head, and blood vessels, and may benefit blood sugar levels, histamine levels, inflammation, stress levels, mental and physical abilities, impotency, anemia, artery hardening, depression, diabetes, ulcers, edema, immune and lung function, appetite, libido and may offer protection against radiation exposure and easement with cocaine withdrawal
Price:
Wednesday, March 30, 2011
Sea's Gift Korean Seaweed Snack (Kim Nori), Roasted & Sea Salted, 0.2-Ounce Bags (Pack of 24)
Roasted & sea salted snack pack. No MSG. No sugar. A gift from the ancient sea. Eat traditional style with rice ball and spice. Or snack on like potato chips! Use in salads. Add to soup. Try as a pizza topping! Product of Korea.Price: $23.76
Saturday, March 5, 2011
Sea's Gift Korean Seaweed Snack (Kim Nori), Roasted & Sea Salted, 0.2-Ounce Bags (Pack of 24)
Roasted & sea salted snack pack. No MSG. No sugar. A gift from the ancient sea. Eat traditional style with rice ball and spice. Or snack on like potato chips! Use in salads. Add to soup. Try as a pizza topping! Product of Korea.Price: $23.76
Monday, February 14, 2011
In <b>Asian Food</b> Truck News: Korilla to Peddle Korean BBQ, Malaysian <b>...</b>
In other mobile Asian food news, the Malaysia Kitchen Food Truck will hit the streets of Manhattan and Queens October 11 through November 19, offering free samples from local Malaysian restaurants, as part of Malaysian Kitchen for the World, an initiative by the country's trade ministry to promote Malaysian food and culture worldwide.
The truck, which will feature dishes from Cafe Asean, Penang, Nyonya, and Fatty Crab, will be parked in various locations throughout the month. Find out where by following @malaysiakitchn on the Twitter.
Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.
Wednesday, February 9, 2011
Mandu, a Korean fav
Also known as gyoza, or potstickers. It's a pork and zucchini filled dumpling with a thin wrapper. These are boiled, and can be served as is. Usually, you see these guys deep fried as well, with dipping sauce. In Korea, for the new year, they're put into a soup with rice cakes and is very tasty.
RECIPE (from my mom's magic recipe book)
Ingredients:
1 package of gyoza wrappers (50ct) - may be bought at any Asian food store
1/2 lbs coarsely chopped pork (NOT ground)
1 tsp salt
1/2 tsp pepper
1 medium sized zucchini ("Asian" zucchini preferred)
1 medium size onion - finely chopped
1 egg
1. Combine all filling ingredients into bowl and mix well. Drain as much fluid as possible.
2. Then take a wrapper, place 1/2 tsp of filling in the middle of the wrapper, wet the edges of the wrapper lightly, and then close the edges, sealing well. Be careful not to overfill.
3. Once all the mandu are assembled, bring a pot of water to a raging boil and carefully drop into the water. Boil for 5-6 minutes.
4.Remove from the pot, drain, then lightly drizzle with sesame seed oil and may be served as is with soy sauce, or may be dried and deep fried.
Tuesday, February 8, 2011
Korean Chicken Noodle Soup (Dahk Kahl Gooksoo) | <b>Asian Food</b> <b>...</b>
This Korean soup uses a couple of skills that are good to master. One is making a suitable soup stock and the other is how to saute some vegetables. The rest is just construction and everyone can do that. It is my mom’s and my take on Kahl Gook Soo ( ???). The Kahlgooksoo in Korea tends to be very very starchy and it is really about the homemade knife-cut noodles. The broth is the second major player in the dish and the rest is more for decoration or garnish. I’m not such a huge fan of eating a massive amount of boiled starch and neither is my mom, so we tend to add a more protein and a lot more vegetables to bring the dish into a more balanced state of nutrition. I like a good flavored broth to go under the noodles and then really nicely seasoned vegetables to go on top. The finishing touch is a sauce that flavors the entire dish and makes it YUMMY!
Serves 4-5
Chicken Broth
5 quarts of water
1 or 2 chicken breasts, still on the bone, but skin off (bones add flavor, skin only adds fat)
1/2 of an onion
3-5 cloves of garlic
1 inch knob of ginger root, peeled and sliced
Rinse chicken breasts under cold running water. Place into a large stock pot with the water, onion, garlic and ginger root. Place covered pot over high heat and bring to a hard boil. Once soup is boiling, reduce heat so that the broth continues to simmer. Skim any scum or fat off the top of the soup.
Total cooking time 1 hour. Remove garlic, onion and ginger from broth and discard. Remove chicken from broth and set aside.
Vegetable Saute Topping
2 zucchini, cut julienne (or if you can find it, 1 nice Korean zucchini with the light skin)
2 carrots, cut julienne
1/2 onion, sliced thinly
1 package of enoki mushrooms
3-4 tablespoons of oil
2 tablespoons toasted sesame seeds
salt and pepper to taste
Heat a fry pan over medium high heat, and then add one tablespoon of oil. Add zucchini and quickly saute. Add a pinch of salt and pepper, and cook, until zucchini is slightly wilted, but still with texture, about 2 minutes. Remove zucchini from pan.
In the same fry pan, over medium high heat, add one tablespoon of oil, and carrots and saute. Add a pinch of salt and pepper and cook, until carrots are cooked, but wilted, about 3 minutes.
In the same fry pan, add one tablespoon of oil, onions, salt and pepper and saute. Cook until onions are translucent and golden brown, about 3-4 minutes.
In the same fry pan, add a dash of oil and the enoki mushrooms and quickly saute for 30 seconds. Add all the cooked vegetables and mix together, checking seasoning (add more salt and pepper if necessary) and then finish off with toasted sesame seeds. Remove from heat and set aside until needed.
Chili Scallion Soy Sauce
1/4 cup finely chopped scallions
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon Korean chili powder (gochugaru ????) (2 tablespoons if you like it spicy.)
1 tablespoon toasted sesame seeds
Mix all ingredients together in a bowl. Set aside.
Assembly
Shred cooked chicken.
1 to 1.5 lbs of noodles – I use fresh knife noodles, which I can find at my Chinese supermarket, but you can use whatever dried Asian wheat noodle you have on hand.
Set aside about 3 cups of the chicken stock. I do this in case I need to thin out the broth later, as cooking the noodles in the broth often makes the soup really thick (which I personally don’t like…others do.)
Bring remaining stock to a rapid boil and add noodles and cook according to package directions. (fresh noodles cook in about 4-5 minutes.) When noodles are fully cooked, then prepare to serve. Portion out noodles into each bowl, the broth (using the reserved broth if necessary) and top with mixed vegetables and shredded chicken. Serve and pass the scallion sauce separately, allowing people to serve themselves.
Monday, January 31, 2011
Korean Ginseng Tea 100 Pak Instant Tea
Instant Korean Panax Ginseng Tea contains Korean Ginseng (Panax Ginseng), an adaptogen with yang properties, that has an arousing and stimulating metabolic effect on the central nervous system, brain, head, and blood vessels, and may benefit blood sugar levels, histamine levels, inflammation, stress levels, mental and physical abilities, impotency, anemia, artery hardening, depression, diabetes, ulcers, edema, immune and lung function, appetite, libido and may offer protection against radiation exposure and easement with cocaine withdrawal.Price: $18.15
Saturday, January 29, 2011
Korean Braised Short Ribs (Kalbi Jjim)
Slow-cooking meat in a nice enamelled cast iron Dutch oven is a pretty sublime experience. I've done my fair share of braising in metal pots, woks, Crock-Pots, and even sauté pans, but really, nothing compares to the ease of searing and stewing everything in the same pot, and one that needs minimal heat to stay bubbling hot. When most of your favorite dishes (boeuf bourguignon, coq au vin, chicken adobo, red-cooked pork) are braises or stews, you start salivating over the Le Creusets and Staubs upon entering any kitchen supply store.
I've used Le Creusets a good number of times when teaching at cooking schools, but hadn't actually own a proper Dutch oven until now. This Christmas I received a lovely red Staub "cocotte" from my chief taste tester/bf and have been using it as much as possible. (A great present, by the way, for someone craves chicken adobo every other day and can make it in her sleep.)
The sauce can't be easier, made with ingredients your pantry probably already has. Don't worry about the measurements; neither the saltiness from the 1/2 cup or soy sauce nor the sweetness from the 1/2 cup of sugar are overpowering. Such is the beauty of slow-cooking (and a little help from the sesame oil, wine, and garlic.)
You can, of course, use cuts of beef other than short ribs, such as chuck or brisket. But braising bone-in beef makes the meat much more tender, and the collagen in the bones lends a richness to the sauce. In Korea, the authentic way to make kalbi jjim is to first boil the beef in water for 10 to 15 minutes to remove impurities (some cooks add the step of soaking the beef in cold water overnight, then boil it the next day.) Then you slice grooves into the beef (each piece will look somewhat like a hand with 3 or 4 fingers), so the beef absorbs more flavor from the braising liquid and becomes fork-tender. If you're short on time, you can skip this step and still have very succulent beef, but it really does make a difference.
A pot of short ribs with this recipe will feed 6 hungry diners or 4 very hungry folks. I don't have 5 other people to feed, but I added sides of kimchi from and rice and was golden for 4 meals. The only thing missing, and still made me miss Korea, was a liquor store nearby that sold makkoli...
_________________________________________
Korean Braised Short Ribs (Kalbi Jjim)
Serves 4 to 6
2 pounds short ribs, cut to 2- or 3-inch lengths
2 tablespoons peanut or vegetable oil
1 medium yellow onion, cut into large dice
5 or 6 garlic cloves, finely chopped
2 cups water
1/2 cup soy sauce
1/2 cup white wine
1 tablespoon sesame oil
1/2 cup sugar
3 carrots, cut into large dice
1 potato, cut into large dice
Salt and pepper to taste.
1. Trim some of the excess fat from the short ribs (but don't go crazy). Score the meat by slicing 1/2-inch deep groves in the meat, against the grain. This helps the meat to absorb more of the braising liquid and results in more tender short ribs.
2. Place the ribs in large pot. Add enough water to cover the ribs. Bring the water to a boil, then reduce the heat to a simmer. Allow the beef to simmer for 10 to 15 minutes to remove excess blood and fat. Transfer the ribs to another dish with a slotted spoon, shaking off excess water. Discard the water.
3. Heat the oil in a Dutch oven or large pot. Sauté the onions and garlic until aromatic and the onions are soft and beginning to brown. Pour in the water, soy sauce, white wine, and sesame oil. Add the sugar and stir until it is fully dissolved. Add the drained short ribs, carrots, and potatoes. Bring the liquid to a boil, then reduce the heat to a simmer. Cook with the lid off, stirring occasionally, for 40 minutes, until the beef is tender but not yet falling off the bone. Season to taste with salt and black pepper.
4. Transfer the beef and vegetables to a serving dish and ladle the sauce on top. Serve with rice, maybe with a little kimchi on the side.
_________________________________________
More beef recipes to try:
Sichuan Boiled Beef in Fiery Sauce (Shuizhu niurou)
Thursday, January 27, 2011
Korean Christmas Cakes 2010
Stacks of Christmas cakes waiting to be boughtOkay, we get it. It’s winter. Can we have the sun and warm weather back please? We’ve just had the coldest December day in thirty years. A perfect day to go out and take pictures of Christmas cakes.
As snarky as I may get about some of the cakes, I admire the creativity and artistry that goes into these cakes. Remember that these are mass produced for sale at chain bakeries, ice cream parlors and doughnut shops. And they each come out pretty sharp. We saw a few cakes from last year and some repeated themes, but it’s still been a cool year for the phenomenon known as the Korean Christmas cake.
We start out with DD, which is sort of the B-team of Christmas cake makers. But they’ve improved a good deal this year. It’s better than some of the big chain bakeries a few years ago.
And actually, this would be up my alley. Coffee cake coffee! I don’t think those berries are edible.
I think this is some reindeer-bear crossbreed. I think I saw it on an episode of Avatar: The Last Airbender (the good anime one, not the movie).
A Christmas cheesecake.
Oh, I get it. I thought it was our only bundt cake entry this year. It’s a cake shaped like a doughnut!
BR came out with some new character ice cream molds. Remember that the ice cream cakes in Korea have no actual cake. They’re all ice cream. Check out Ssing Ssing Ski Bear up there. Quite the star.
BR still has restricted itself to one holiday, so we have the singular wish for one single Happy Holiday–all supplemented by an angel with a keytar.
Santa is king of the hill and has won his present fair and square.
Cute Nixon says, “Hi.”
I see we’re going for more cookies this year, something that was started last year. Ya know, it’s only a few more easy steps to put actual cake in those ice cream cakes. It was so cold on Christmas Eve that they didn’t have to worry about any of these melting.
Santa is king of the tree stump! Good for you, Santa.
This character is quite satisfied with a job well done. No idea what that job was.
Ooh, a ski snowman–very appropriate for an ice cream cake.
Chocolate decadence with an angel and a keytar. Isn’t that one of the twelve days of Christmas?
Roadkill reindeer?
This snowman is building a fort of delicious.
Oh, cute Nixon returns to say, “Goodbye.”
The undisputed king of Christmas cakes, Paris Baguette’s theme this year was “You are not alone.” I don’t know if they were quoting a Michael Jackson song, if it was a reference to Christmas being a couples holiday in Korea, or a positive message for people who get depressed this time of year. Most all the PB outlets had this child-sized cardboard snowman cut-out for picture taking. No one would take my picture for me.
Now to the cakes.
Gingerbread men are always fun. How many bodies do you see here?
Determined polar bear catches a chocolate wave.
I think this was our angel from last year. No wings, but she has a star. And I dig those snowflakes.
A documentary into the secret life of the cake penguin, who lives in an igloo and hangs his laundry on a line.
Drying out laundry? On a cake? Do kids fight over who gets to eat the hat?
Speaking of which, it looks like Santa lost his hat in that volcano.
“Seriously, Madge, there is a deadly mushroom this big right behind you!”
Hoop skirt Santa is doing his laundry too. Well, he is not alone.
And neither are you. That’s a lot of foliage. I think Queens looked like this when that tornado struck.
Santa has killed the elusive winged snowman and poses with his prize.
Yea! Big cookies are still here! Santa is trying to sneak into that gnome’s house. I guess that gnome has a trick up his sleeve.
Another Santa doing his laundry.
Think about it. That’s a pretty elaborate cake for a bakery chain.
I wonder what lucky kid got this one? The danger with this is that there’d better be a Thomas train set under the tree to accompany that.
Santa pushes his sleigh in the desert. Ya know, it’s really hard to do Christmas themes on a sweet potato cake.
Another tornado struck Strawberry Shortcake’s trailer park.
Choux cream snow folks. Cool!
This shouts PRINCESS! The shape disturbs me.
Ah, the offset layer cake that we first saw last year. This was the only example I found of it this time. That actually looks good.
Classy. I think this is a tiramisu with macarons.
Pororo makes an appearance. I wonder if this place had the rights.
Not quite the fruitcake I had in mind.
Actually, this was the first time I was ever told to not take photos. I guess this bakery, which will only be initialed, TLJ, saw what we did last year and didn’t want to participate in our fun. I wonder if they thought I was a corporate spy. But it’s not like their cakes are secrets. They print them up in order forms. The only reason for being shown the door was, “This is a franchise.”
Well, okay. I’ll just go back to Paris Baguette.
All pics are on Flickr
Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
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