Clayarch Gimhae Museum

For information about this museum, do visit their English website.

The place is just pleasing to the lenses. The colors bring so much life to an otherwise boring museum.

Unfortunately it was a cloudy day,the place looks gloomy and dull.

Outside they have a sample furnace. It looks like a furnace, does it not?

Cameras are not allowed inside the museum. I did slip my huge camera out and got a picture of clay works done by students who joined their short programs. 

Haemultang or Mixed Seafood Korean Stew

Haemultang (해물탕) is basically a combination of various seafood cooked in the traditional Korean Stew. This mix of seafood strongly combines an extra rich too-much-seafood-flavor which some people may not instinctively enjoy. The Korean spicy stew mix however, diminishes this too-much-seafood-flavor and blends in a perfect spicy broth. 

I got the fresh seafood from the supermarket and it comes with a free flavor packet. This is basically the entire flavor of the soup!

Bring the entire pot into a boil and watch the poor crab beg for his life. The shrimp attempts to peek as well. It's a tragic sight, but hey, you did get them from the supermarket. Don't back out now! It's just beginning to smell really good.

We love noodles. So it's a common option to add in Ramyeon-sari (라면사리). Not content with noodles, I had to add Odeng (오뎅). Here's my steaming hot bowl.

 

Attempted Art Murder

You know what they do with Caffe Lattes? That artsy thing they do, like in this link. Well, feeling like an artist myself, I tried it with Champorado. I wanted it nice and pretty but it ended up like a monstrous alien.

Tilapia Fillet

I don't have any recipe for this. I just got pieces of leftover peas, barbecue duck, lotsa garlic and bacon bits and mixed them all up with Gochujang for the fried rice. As for the fish fillet, this is Kirkland Signature Tilapia Loins. I just mixed them with salt, pepper and eggs then sprinkled them with bread crumbs. 

Junam Wetlands Park

For more information about this park please click here.

While you're here, do enjoy the photos below.  

There are park information centers throughout the reservoir. They have small museums for you to take cool refuge during the hot summer or warm up while enjoying some snacks during the freezing winter. Technically though, it's more of an educational center.

This reservoir is vast. Lucky to catch these Ruddy Shelducks in the air!

Basically, it's swamp-like. Furthermore, it is nature nearest it's pristine form.

In addition to birds, there are a variety of insects and bugs flying around.

I found a small area of persimmon trees beside a parking area. 

It was so tempting to pick a piece of fruit.

During the warmer seasons within this sanctuary, you'll find the side roads filled with giant sunflowers!

If you're staying 'til dusk, find yourself a nice spot and just enjoy the orange glare.

Instant Hot and Spicy

This morning, it was below freezing outside. Naturally our human bodies would prefer to shutdown and hibernate under the sheets. But life must go on. I didn't have any fresh ingredients in stock so I couldn't make myself some hot soup or porridge to warm me up. But I did have Korean instant noodles!

The fact that it's "instant" makes it a less healthier choice of meal. However, in a dire circumstance or when I am simply craving for it -I go for quick cooking noodles.

The best way to cook them is to first make sure your water is boiling vigorously. Don't add too much water, you might dilute the taste. Add the noodles first and let it boil for 3-4 minutes or as instructed in the package. Just when it's about ready, you pour the other packaged ingredients then let it boil for just a few more seconds. Enjoy them asap before they get soggy.

Extra Tips: Add an egg for extra protein. If you can't stand too much spice, add a slice of cheddar cheese after cooking and let it melt. 

Extra Info: In Korea, this is known as "Ramyeon" (라면). 

Caution: A typical Korean Instant Noodle pack is usually around 500 Calories! If you add egg and cheese, well... just do the math.

Microwave Brownie Mix

I wouldn't believe it at first too. But yes, here you are! 

You just need water and a microwave oven and you've got yourself some moist brownies!

At first I thought there's a problem with the procedure. 

Just 55ml water for that much mix?!

 But look how it blends perfectly:

I got a free plastic pan when I bought 2 boxes of Tous Les Jours Brownie mix!

I used it once. Next time however, I would rather use a glassware.

If you want to pretend to be a baker for a day, this mix should do the trick!

It's soft and moist. By itself it is sweet. 

Planning to add chunks of these to plain vanilla ice cream. Nyumm.

Here's how it looks up close. It's not perfect but the taste is up a level for its kind.

Extra information: As per package instruction, there are two styles to cook this mix: Brownie Style and Cake Style. The instructions differ only by quantity of water and number of minutes in the microwave. Photos above followed the Brownie Style.

Brownie Style:

55 ml Water

3.5 minutes for a 700 W Microwave

4    minutes for a 600 W Microwave

3.3 minutes for a 900 W Microwave

Cake Style:

70 ml Water

4    minutes for a 700 W Microwave

4.3 minutes for a 600 W Microwave

3.6 minutes for a 900 W Microwave

Famous Filipino Beef Tapa

Today I prepared everybody's favorite around here: Beef Tapa!

My personal recipe caters to those who love the garlic+vinegar combo. So far, everyone I know who's tasted this recipe loved it or rather, craved more of it.

You're gonna need:

3/4 cup vinegar

1/4 cup brown sugar

3 Tbsp Filipino soy sauce

1 Tbsp salt

1 Tbsp crushed peppercorns

2 Tbsp minced garlic 

3/4 kg beef sirloin sliced thinly

The type of beef could vary to your taste and budget as long as they are thinly sliced. Personally though, sirloin is my favorite.

Preparation procedure is too simple: mix the first six ingredients in a mixing bowl then add the beef! It should at least look like this, soaking in the juicy goodness of the marinade!

The longer you marinate, the more flavor your beef tapa shall have. I personally put it at a minimum of 6 hours. Best though to keep this in a cool dry place. I tried once to leave it out under the sun (note at that time it was a freezing winter outside), and the flavors just blended perfectly with the beef. However the texture after cooking is a bit dry similar to a jerky.

Cooking procedure is just as easy: put enough marinated beef in a non-stick pan (careful not to overcrowd the pan) then heat up the pan until it sizzles. When it does, put the fire on it's lowest to slow cook the beef. At this stage, juices would come out. When the juices are just about to cook dry, add some cooking oil (just enough to thinly coat the beef) put the fire up then stir fry to perfection.

This famous Filipino beef tapa is best enjoyed with garlic fried rice and sunny side up eggs. To the garlic+vinegar addicts, prepare a separate dipping sauce (vinegar with minced garlic) on the side for extra flavor to feed your addiction! For the acidic tummies, you can slice up some fresh tomatoes on the side for the extra flavor and vitamins!