WHAT WE ARE

This is a group of loosely associated foodies working together to make life more delicious.  We love spending time in the kitchen and we want to share that joy with others who.  If you would like to be part of our little group fill out the easy little form we've provided to make it all simple for everyone:  This is the form.

WHAT WE AREN'T

We are not food service professionals.  This is a place of sharing, not selling.  Everything you swap will vary in taste, flavor, perfection.  These are homemade foods, not mass produced food stuffs.  The beauty is in the variety, the unpredictability, and the humanity of it all.  We aren't people who take ourselves to seriously and this is not a "western food only" zone.  It's open to every delicious thing you can come up with.

WHAT IT INVOLVES

How will I know when the swaps are happening?
Participants are asked to contribute on a schedule that suites them.  We will use these to make an annual calendar of events starting in March.

How often will I need to swap?
You will be expected to participate in swaps at least 3 times each year.

Do I have to be present to participate?
No, you do not have to be present to swap.  However, you must provide product to be swapped.  If you bring it or someone else brings with with a list of what you want, that's just fine.  We can have your items shipped to you wherever you are in Korea.

How will we make sure the trading is equal?
We will work out a fair marketing points system for items.  When you bring your items you will be given a certain number of points that can then be used to swap for other items at the swap.  We are working on a cute and clever name for these points, but for now they are called points.

THE 5 SIMPLE RULES

1. Don't be an ass.  
2. Give the good stuff.  
3. Respect the group.
4. Don't be high maintenance.
5. Be reliable.

 




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Where it all begins.  An idea.

THE KITCHEN

FROM: England
LIVING: South Korea

This last weekend we finally had the opportunity to visit one of Korea's most dedicated expat home brewers in his fantastic little home brewing hideaway on the outskirts of Seoul.  His small three bedroom apartment was decked out to the teeth in everything a person would need to make the beers of his dreams. 

On this particular Sunday a small group of beer making newbies and experienced brewers had gathered to make and IPA that our host, Rowan, had decided on.  It was delightful to have the opportunity to be part of a group so excited and willing to share their knowledge and passion for brewing.

Although our host, had quite the setup, most brewers in Korea make it happen in their studio apartments. So if you are interested in home brewing, don't worry about having as much space as our host.  With that said, here is how the day went:


We started the day by sampling the many grains Rowan had on hand.  We instantly found great value in this, not only as people interested in making beer, but also as beer drinkers.  Tasting the ingredients gave us a deeper insight into the flavors we have been tasting all these years.  It was like things we hadn't even known were a mystery finally made sense.


After that it was time to get started and grind up the grain for the beer.



While one group was working on grinding the grains, inside a second group was prepare the water for brewing.  Boiling, adding tablets, and filtering.  It quickly became clear that brewing is one of those magical things that is best done with a group of people who love talking, problem solving, and who aren't in a big hurry.  You know, the best kind of people.



Then there was the mixing of the grain, the water and getting it cooking.  We love stirring so we did that whenever we could.



After these basics were taken care of, it was time to break out a few of the past beers and give them a try.  They were of course, delightful.  As were the stories of how they weren't right, what could be done better, and the tales of all that had happened on that brew day.  Each bottle held a memory of community, adventures, dreams, hopes, and ideals.  It was like opening a moment in time that had been trapped in a bottle.



During each step of the process we tasted the progress.  To be honest, we would drink that as is.  The grains are just delicious.


For a long time it was mostly just sit and wait, but at a certain point, things started to go pretty quickly. 





And with the addition of a little soju and the yeast, bam, an IPA ready to ferment and eventually bottle.  That's sure a lot of beer.


On the long subway ride home we couldn't help but feel we had just witnessed the whole point of this expat life we have chosen.  It's about the stories we create with those around us and save in our memories for future lazy Sundays.  The stories that age into rich and vibrant tales of adventure and turn us all into heroes in someones mind.

To learn more about brewing your own adventures in Korea, check out these links.  There are so many stories yet to be brewed:
Seoul Brew Club: http://www.facebook.com/groups/161208454016072/ 
Seoul Home Brew: http://www.seoulhomebrew.com/
Home Brew Korea: http://www.homebrewkorea.com/

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 THE ITEM

Homemade Kimchi

When you are lucky enough to be offered homemade kimchi, just say yes.  Even if you hate it, take it and give it to a friend who loves it because it's culinary gold.  Personally, we find that unlimited kimchi is one of the many delicious perks to living in the countryside.  Our current supplier is one of our employers whose family has become like family to us.  This is just one of the boxes delivered this year during 김장 (kimchi making season).  In addition to this, we are allowed unlimited refiles for the rest of the year.  

You might be thinking, "Isn't this a bit of an overkill for a bunch of foreigners?  Not in our kitchen. We have already finished half of this giant tub in only last three months.  It's just magic in about everything we put it in.  We don't eat kimchi because we have to, we eat it because we love it.

The two kimchi based recipes we make the most of are these :

Kimchi Fried Rics:


Kimchi Jjigae:



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A sample 3-4 person basket

THE SERVICE

Organic Home Delivery

**** Special update :: WWOOF CSA contacted us and let us know that you can order weekly organic baskets without bread!  The will add additional produce in place of these items. ****

After our time together at AsiO Gusto exploring Asia's magical slow foods, our friends at WWOOF told us they were thinking about starting an organic home delivery service.  We were over the moon as soon as we heard.  This has been something we were dreaming might happen.

They sent us our first sample box in December, and then a second one came in January because the first had a bit of trouble finding us in the mail.  The lesson being, don't always trust your landlord with giving you an accurate address.  Double check your details in Naver.

The box contained enough things for a few simple meals.  One of the highlights, which we weren't expecting, were the fantastic eggs.   We immediately decided we wouldn't us them for baking or dumping in ramon, instead we saved them for breakfast (which you can see below).  The fruits and veggies were also excellent, and the greens were especially top quality.  It's always a plus, for us, when our veggies arrive covered in the dirt they grew in.  It added a little bit of magic to the experience.

Our only issue came in the form of the bread and the "side dishes" that we received.  Since we are driven to cook, in large part, by our allergies and chemical sensitivities we were sad to see so much of our basket were things we couldn't/shouldn't eat and - well - we also thought the bread was terrible and can't recommend it to anyone.  It tasted like a dry flour paste and it definitely had preservatives in it.

In order to solve this issue, we contacted WWOOF and suggested that customers be allowed to request substitutions.  They said that they would consider it, but for now they recommended ordering the vegan delivery option in order to avoid receiving the breads and side dishes.  This is what we will do.  So instead of getting bread and omelet, we will get more produce.

Despite our issues with some of the products, we are very happy with our WWOOF CSA delivery.  We feel confident that WWOOF listens to its community and will provide some sort of solution for those of us that can't use the bread and side dishes.   We will let you know what there final decision is and what to do if there are products in the boxes that you can't eat.

Who Is It Good For?

This box is great for busy people who want to eat healthy and always have a little something around the house.  Unlike the grocery store, where you usually have to buy a Korean sized portion, these boxes come with a nice amount of food for two busy people.  The catch is that the box we received (that you see in pictures) was the 3-4 person option.  So I don't really recommend even considering the 1-2 person box if you are more than one person.  That's right, pass-go and proceed straight to the 3-4 person box.

If you aren't sure that this service is right for you, there is also the option of ordering one box to give it try.  I recommend this as the best place to start.  You can't lose with $40 of organic food delivered to your door.

WHAT WE MADE WITH WWOOF CSA

Eggs Baked Over Tomatoes and Garlic
Topped with Rosemary Carrots
Garnished with Onion Bread

The great thing about this dish is that you don't need a real oven.  You can easily make it in a small toaster oven using tinfoil if you don't even have a pan.  We used this recipe from Whole Living.

Don't worry about making your eggs fit in the tomatoes though, it tastes just as good making a bed of medium sized tomatoes and cooking them only 20 min.  Then break the eggs evenly over the top of the cooked tomatoes before putting them back in the oven for 8 more minutes.  Maybe it's not as pretty, but it's crazy delish.

This recipe was so good we added it to our weekly breakfast routine.

Get signed up for organics from WWOOF CSA
www.wwoofcsa.com

Breakfast tasted like it was straight from the farm.


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This year we did something special and hosted an Expat Table Christmas Dinner that brought together people from all over the world.  It was a lovely day filled with stories, food, learning, and love.





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WHERE YOU CAN FIND US THIS WEEK

AsiO Gusto

This week Asia gets it's very own Slow Food festival and it's right here in South Korea.  AsiO Gusto is a massive undertaking for a continent which is just beginning to enter this global conversation.  Certainly, Asia has been filled with slow foods forever, but they have not minted themselves into the Slow Food movement, which started in Italy, until now.

We first heard about the festival via an online call-for-contestants for a Foreigner Cooking Competition happening during the event.  As big fans of the Slow Food movement in generally, our interest was immediately peaked and when we were ask to participate in the WWOOF  booth we jumped at the chance to get involved.  In addition to working with WWOOF, our Korean Falafel recipe will also be served at a special luncheon on Thursday.  It's going to be great fun.

Even though we aren't sure what to expect from the event, we are very excited to be a part of it.  This is a big moment for South Korea as they move to enter into the global food conversation and bringing a Slow Food festival to Asia is an important step forward.  On a personal level, this event will give us a chance to connect with people passionate about Asian Slow Food, something that can be hard to do from our countryside apartment and limited Korean speaking abilities.

In fact, we are super excited about the fact we will also be attending a Slow Food Iran Taste Workshop and another on local bees.  (Ever since come across Urban Bees Seoul we've been wanting to know more.) You can check all of the Asio Gusto Taste Workshops here.  If you love food, you will find something you like on the list.

In addition to the workshops, the conference seminars look pretty amazing:
(List taken directly from website for your convenience.)
 If it were possible we would go to every single one of these - but alas - we can't be in two places at once.

So, if you are inclined, will be able to find us at the WWOOF booth talking about food sustainability, buying local, and fusion cuisine on Wednesday, Friday, and Saturday from 11 am - 2 pm.  During that time we will be demonstrating recipes as well.  There might even be samples if you time it just right.

GENERAL INFORMATION


  • Address : San 95, Ipae-dong, Namyangju-si, Gyeonggi-do, Korea
  • Telephone Number : +82 (0)31-560-1301
  • Homepage : https://nyj.ncuc.co.kr/

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THE NEED

Cheesecloth

We have been wondering where to find cheesecloth in South Korea for a while.  We gave up on finding the real thing and started looking for a local solutions, hoping to find one that was readily available, affordable, and easy to work with.  If it had been a snake it would have bit us in the asp.

THE SOLUTION

Hemp Tofu Cloth

As it turns out, South Koreans weave amazing hemp cloth that they use to strain their tofu, and - well - it's everywhere you look.  We picked up ours at the local outdoor market, but it's in nearly every grocery store and kitchen store you come across.  

To top it all off, it's spectacularly effective.  In fact, we ended up with almost no loss during the cheese making process, thus ending up with 1/3 more cheese.  Cheese didn't get caught up in the fabric at all.  Then it easily slid off into it's container. 

Currently we are reeling a little overwhelmed by how much easier it is to work hemp tofu cloth.  It feels like it must have been a dream.  Tomorrow we are just tossing our old, traditional cheesecloth.  This is far superior in every way.  Ug, where has this been all our lives?





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 DEAR DIARY

Jessie & Ali

From: the USA and Iran Respectively

 Living In: Malaysia


The View From Her Kitchen
The Expat Table: Where do you hang your apron these days? (where are you living)
Jessie: I hang my apron in Bangsar, a funky neighborhood in Kuala Lumpur. 
TET: How did you end up in KL? 
Jessie:Long ago, I was a dirty backpacker and was passing through town en-route to Bali. However, destiny intervened. I ended up at a reggae bar in Chinatown, the night before my flight, and met my future husband, Ali.
TET: What inspires you to get in the kitchen?
Jessie:I like to create things, randomly. When I’m in the kitchen, I see what ingredients I have and depending on how I feel, I just make. 
A little magic in the kitchen.
TET: What does your kitchen look like? 
Jessie:  Well, we just moved into a funky studio. All the kitchen facilities are along one wall. Starting from the right, we have a hobbit refrigerator (Not a mini fridge but not a real fridge either), then a red and pink counter that takes up the rest of the wall. Underneath is storage, on top we have our coffee maker, some food, sink, stove top and the most important thing in our house, our shisha. We’re about to paint and are stuck on choosing blue or yellow. We also have a lot of food photos from markets around Southeast Asia. It’s sort of our thing.

TET: Do you make a lot of things from scratch? 
Jessie:  We do make excellent homemade yogurt and we cook home cooked meals but as for making cheese or dough, we don’t do it so much. 
TET: How has doing this changed your life? 
Jessie:  We make things from scratch because it’s something that we can do together. After a long day, it just feels good to listen to music, drink a glass of wine, and cook with my lover man. Also, I really hate buying prepackaged things, like yogurt. It’s wasteful and Malaysia isn’t huge on recycling yet. 
TET: When you are missing home, what do you cook? 
Jessie:  Tacos or Tex-Mex ( an awesome dip my mom makes). My mom makes the best of both and when I’m really missing her and days at home, I make ‘em. 
TET: What is the one ingredient you can’t live with out? 
Jessie:  It’s a tie between tomatoes and lemons. 
TET: How has KL affected your cooking? 
Jessie:  KL is a paradise for foodies. Food, GOOD food, of all kinds is readily available at all times. Dah makan is a common saying for, "Have you eaten?" And that just what we do here. During any given week, at some point, we’ll go to mamak (local eatery) for tea and tosai or roti, and usually at midnight. So, when we do cook at home, we make sure to eat fresh, raw, or wholesome. 
TET: Before you lived elsewhere in Southeast Asia.  How did living in Thailand/Malaysia affect your cooking? 
Jessie:  I never cooked in Thailand because food was cheap everywhere. Even fresh foods, not so much of that in KL.  I started to cook more in KL because Ali loves to cook and pretty much taught me what I know. 
TET: What do you do when you aren't in the kitchen? 
Jessie:  Most of the time, I write. I’m a freelance writer but I haven’t figured out how to survive completely on that. So, I also teach part time. When I’m not working, I’m crafting, going for walks, or traveling. 
TET: What do you want to make next?

Jessie:  Cheese!  A tradition Iranian breakfast is bread, cheese and walnuts. We eat this a lot. Sometimes for breakfast, lunch, and dinner. It’d be nice to make our own. 

TET: How has being married to your wonderful husband inspired you?

Jessie:  Honestly, he’s really the one that inspired me to get crafty in the kitchen. Before I met him I used to never cook. Only breakfast sometimes. But he showed me the light : ) and how amazing Iranian food is. 

TET: How is cooking related to homesickness? 
Everything is related! Sometimes, we’ll be cooking an Iranian dish and Ali will say, “Oh, in Iran the vegetables and spices are brighter and taste better than here…” and it just goes down that homesick path. 
The View From His Kitchen
TET: You moved from Iran, to Malaysia and are married to an American. How has this affected your cooking, your ideas about food.

Ali:  Well, I tried more western style food, like yogurt in the morning. That’s just weird. We eat yogurt as a side dish with lunch and dinner. 
TET: How is cooking related to homesickness?
Ali:  Well, you remember those days when you sit at home and your mom cooks Persian food for you. Food reminds me of Iran and makes me homesick. 
TET: Where do you hang your apron these days? (where are you living)
Ali:  Kuala Lumpur. Bangsar. 
TET: How did you end up in KL?
Ali:  To study. 
TET: What inspires you to get in the kitchen?
Ali:  Well, sometimes I’m tired of eating Malaysian and Indian food and I want to eat something good, like kebob. 
TET: What does your kitchen look like?
Ali:  It looks like shit right now. 
TET: Do you make a lot of things from scratch? 
Ali:  Not as much as I’d like, but I want to do it more often. 
TET: When you are missing home, what do you cook?
Ali:  When I miss home, I don’t cook. I go to a Persian restaurant.
TET: What is the one ingredient you can’t live with out?
Ali:  Spice. Black pepper and the yellow thing. Saffron
TET: How has KL affected your cooking?
Ali:  Well, I wasn’t used to eating spicy food but in KL, you have to eat spicy food. If you don’t get into it, you have to be hungry most of the time. 
TET: How did living in Iran affect your cooking?
Ali:  Well, in Iran because the ingredients are better and cheap, I can make better food. In Iran most people cook at home for all meals, its not common to eat out,  but here everyone eats out. 
TET: What do you do when you aren't in the kitchen?
Ali:  I play chess. 
TET: What do you want to make next?
Ali:  Actually, it’s a long time we haven’t made chicken rice and home and we make good chicken rice. 
TET: How has being married to your wonderful wife inspired you?

Ali:  It’s the best thing that could happen in my motherfucking life. I show more effort and now I know what I want to do in my life and planning for future is easier, its given me direction in my life. 
Originally from the Northwest United States, Jessie is a freelance writer currently based in Southeast Asia.  You can follow her work on The DFR and at Travel This.  You can also find her on Facebook and Twitter. 
 

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THE PERISHABLE 

Figs

You might not know this, but Korea grows amazing figs.  Like super awesome extra delicious figs.  They are grown in Mokpo and every summer we love to head south to purchase some of these delicious delights.  It's not like they are a secret, Zen Kimchi and others have blogged about them, but it still feels life folks don't give them enough attention.  However, we feel Sir-Mix-A-Lot described them best when he sang:

I like big figs and I cannot lie, 
you other brothers can't deny, 
that when a vender flies past 
with an itty-bitty case 
and a round fig in your face you get some.  

Wanna pull up quick 
'cause you noticed that case was stuffed
deep in the back country garden
I'm hooked and I can't stop starin'.

Oh, baby, I wann get wit'cha
and take yo, picture
the expats tried to warn me
but that big fig you got makes m-m-me so hungry. 
Breakfast Figs v.1:

Toasted brioche topped with baked figs, butter, and red ginseng with honey.

Breakfast Figs v.2

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THE ITEM

Red Ginseng with Honey

Recently we bought this on a whim.  It was surprisingly affordable and a pretty color which are two of the most important reasons to try a new food.  Plus, red ginseng tastes like dirt which seemed like an interesting flavor profile to mix with honey.

If you aren't familiar with eating red ginseng, our friend Norma Jean described it best as an angry carrot.  Its taste is unbelievably earthy and leaves you with impression you've been tricked into eating/drinking a mud pie that will somehow cure all your diseases.  Who knows if red ginseng is actually as helpful as they say, but it sure tastes like it.

That said, we kind of like things that taste a little bit like medicine and dirt. Kind of reminds us of the grit in our teeth after a gnarly day of motorcycles and mud. And, as it turns out, when you mix it with honey it's like kissing your hot boyfriend/girlfriend after said ride through the mud.

That's right folks, Red Ginseng with Honey tastes like dirt and kisses and we love it. 

Now, you can be a wussy pants and just put it on your toast, but we recommend a walk on the wild side.  We added it to our Raspberry, Blueberry Smoothies and it knocked our socks off by adding a sort of "garden fresh" flavor.  

Of course, don't go to crazy with it or it will taste like you are just licking the berries of the ground in your garden.  I mean, we did mention it tastes a bit like dirt.  Even delicious, tasty dirt has its limitations. 

This isn't everyone's cup-of-honey, but we love what we tasted and we will keep this in the pantry from now on.  



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DEAR DIARY

Norma Jean

From the USA to Indonesia with love.

THE EXPAT TABLE: Where do you hang your apron these days?
NORMA JEAN: Ubud, Bali
THE EXPAT TABLE: How did you end up in Bali?
NJ: I came on a vacation and met some friends who loved the songs I wrote and encouraged me to write an album!
THE EXPAT TABLE: What inspired you to get in the kitchen?
NJ: Most people in Ubud are transient and quite a few are on a "vacation high." There's great restaurants here - like WORLD CLASS great - but after awhile you need the space to nourish yourself to feel at home. Also, I started the Anti-Candida Diet, cutting out all sugar, fruit, bread, anything with yeast, and alcohol, so making my own food has become the easiest way to make sure my body's getting what it needs (and what it doesn't!)
THE EXPAT TABLE: What does your kitchen look like?
NJ: Ovens are like unicorns here, so I'm operating on a pretty basic scale. Sink, 2 gas burners, a lot of counter space. I bought a blender which has made my life infinitely easier. Also, my kitchen is outside and overlooks my lotus pond... one of those beautiful Bali things.

 THE EXPAT TABLE: Do you make a lot of things from scratch?
NJ: Yes. I find that making things from scratch brings more gratitude and enjoyment to the finished product.
THE EXPAT TABLE: How has doing this changed your life?
NJ: I'm more process oriented, and less results oriented. I guess you could say I'm more present about what I'm doing.
THE EXPAT TABLE: When you are missing home, what do you cook?
NJ: When I'm missing home, it's less about the recipe and more about the ingredients! I used to go straight for the cheese, now it's either avocados or almonds (I AM a California girl!) Also chicken soup is pretty reminiscent of home. I'm of the school of thought that says "Soup makes most things better."
THE EXPAT TABLE: What is the one ingredient you can't live with out?
NJ: Olive Oil. I know it's not local like coconut oil (which is so rich I use it in my hair more than my cooking) but sometimes you have to shell out for what's really important.
THE EXPAT TABLE: What is your favorite new ingredient from Bali?
NJ: Bali is an amazing place and there's a plethora of great, locally grown commodities.
A LOT of chocolate is grown here, and I started making my own chocolates with stevia (instead of sugar) that use local cocoa powder and cocoa butter! Even my friends who eat sugar are having me make them en mass!
I also like a lot of the local tea - Rosella is my favorite!
THE EXPAT TABLE: How has Bali affected your cooking?
NJ: Things are slower and less processed here. It forces you to insert yourself into the process to get the results you want.
THE EXPAT TABLE: How did living in Korea affect your cooking?
NJ: In California, everything is available year-round. It may be more expensive at certain times, but there's a general accessibility that anything can be had at anytime.
Living in Korea was not only the first time I lived anywhere with real seasons (or snow) but where there was a limited time-frame for certain foods, making things like eating locally and seasonally all that more conscious.
THE EXPAT TABLE: What do you do when you aren't in the kitchen?
NJ: I sing! I just finished my first album (it's on iTunes!)
Ubud is also a phenomenal place to live, there's so much to do, see, experience... There's great live music here every night of the week, so I go dancing a lot, practice yoga, and work for a magazine.
THE EXPAT TABLE:  What do you want to make next?
NJ: I've been on a Mediterranean kick recently, making hummus at least 2 times a week (I like to garnish it with sunflower seeds that I've freshly roasted in the pan with olive oil and a bit of salt.)
I think the next logical step is Baba Ganoush!










Norma Jean is a singer and Expat living in Ubed, Bali.  She just released her debut album The Devilicious Sessions.  You can find it on iTunes and playing around Bali.

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