Random Dialogue

My favourite actor is Oh Ji Ho.
제가 제일 좋아하는 배우는 오지호에요.
Je-ga je-il jo-ah-ha-neun bae-wooneun Oh-Ji-Ho ee-eh-yo.

What do you want to do?
뭐하고 싶어요?
Mo ha-go shi-poh-yo?

I am going to school soon.
잠시 후 학교에 갈거예요.
Jam-shi-hoo hak-gyo-eh gal-guhye-yo.

I am going to the market to buy vegetables.
야채를 사러 시장에가요.
Ya-chae-reul sa-ruh shi-jang-eh ka-yo.

I am exercising in the park.
공원에서 운동하고 있어요.
Gong-won eh-suh oon-dong-ha-go ee-suh-yo.

Source: Kozine Magazine, June 2009

Korean traditional house and Winter Sonata famous spot

OK, this is my first article published in KoKi Tuesday, 26 June 2007.
Rumah Adat Korea
KoKi edisi Selasa, 26 Juni 2007

OK deh, ini oleh-oleh saya pas di Korea plesir-plesir sama sohib awal Mei lalu. Edisi pertama di Nami Island. Edisi selanjutnya kalau saya gak males ya...
Pulau Nami itu tempat syuting standar -- banyak turis domestik dan mancanegara. Ke sana harus naik feri buat nyebrang.
Nami Island is a standard shooting place -- a lot of domestic and foreign tourists. We have to take ferry to cross the sea.

Ini gambar rumah adat Korea yang standar (yang di Pulau Jeju jelek deh soalnya ada atap penahan badai). Korea cuma ada satu suku, yakni Han. Jadi secara budaya, kalah jauh dari Indonesia.

This is a picture of a standard Korean house (in Jeju Island is quite ugly because they have storm-resistant roof). In Korea, there is only one ethnicity, i.e. Han. Culturewise, they are far less diverse than Indonesia.

Ini gambar jalan terkenal pas syutingan Winter Sonata -- saya gak nonton, jadi gak ngeh. "You must see it so you can appreciate", kata sobib saya yg traveling bareng. Lorong ini berganti musim, berganti warna. Saya pergi musim semi.

This is the famous road for Winter Sonata -- I did not watch it, so I did not understand the sentimental value. "You must see it so you can appreciate", said my best friend who travelled with me. This venue is changing color by season change. I went there on spring.

Dialogue: Office

Which floor is your office at?
사무실이 몇 층에 있어요?
sa-mu-sil-yi myeot cheung-eh yitseoh- yo?

My office is on Level 3.
3 층에 있어요
sam-cheung-eh yit-seoh-yo.

What is your phone no?
전화 번호가 몇 번이에요?
jeon-hwa beon-ho-ga myeot beonyi-yeh-yo?

My phone no. is 9876 – 5432
9876 - 5432예요. 구 팔 칠 륙에 오 사 삼 이예요.
gu-pal-chil-lyuk-eh o-sa-sam-yiyeh-yo.

Source: Kozine Magazine, April 2009

Dialogue: 생일 축하하기 (Birthday)

Minsu, do you have time for me tomorrow?
민수씨, 내일 시간 있어요?
Min-su Ssi, Nae-yil Si-gan Yitseoh-yo?

Yes, I do, why?
네, 시간 있어요. 왜요?
Neh, Si-gan Yit-seoh-yo. Wae-yo?

Please come to my house. Tomorrow is my birthday.
우리 집에 오세요. 내일이 제 생일이에요.
Wu-ri Jip-eh O-seh-yo. Nae-yil-yi Jeh Saeng-il-yi-yeh-yo.

Oh, really? Happy Birthday.
그래요? 축하합니다.
Geu-rae-yo? Chu-ka-ham-ni-da.

Source: Kozine Magazine, March 2009

Teddy Bear Museum, Jeju, Korea

Here is the archive of my articles about Korea trip in KoKi (previously under Kompas newspaper), in Indonesian. Translation in italics.
Anyway, KoKi edisi Senin, 2 Juli 2007
Monday, 2 July 2007

Boneka Teddy termahal di dunia (karena pakai Louis Vuitton)
The most expensive Teddy bear in the world (because she is wearing Louis Vuitton)

Penduduk Korea zaman dahulu kala dari Tiongkok, sama seperti orang Jepang dan bahkan orang Indonesia. Tapi sekarang, orang Korea tidak mau dihubungkan dengan orang Cina, orang Korea itu ya orang Korea. Korean Chinese sendiri cuma 20 ribu orang total di Korsel. "Han" sendiri juga dipakai sebagai nama sungai (di Seoul, Sungai Han membelah kota).

Korean people came from China long time ago, just like Japanese and even Indonesian. But now, Korean is no longer linked to Chinese. Korean is Korean. Chinese Korean in total is only about 20,000 people in whole South Korea. "Han" is also used to name the river (in Seoul, Han River is dividing across the city)

Ini oleh-oleh dari Pulau Jeju, Teddy Bear Museum (katanya buat syuting Princess Hours, tapi saya tidak nonton juga hehehe). Museumnya ada 3 lantai. Kita masuk itu dari atas, terus makin turun. Lantai paling bawah buat jualan suvenir... Pulau Jeju katanya terkenal dengan hasil jeruk mini (yang makannya harus sekulitnya). Musimnya cuma setahun sekali, April -- saya kebagian dikit. Tapi rasanya tidak terlalu enak (menurut saya lho).

This is what I share from Jeju Island, Teddy Bear Museum (they said it was used to shoot Princess Hours, but I didn't watch it hehe). The museum is 3-storey building. We enter from the highest floor, and go down. The basement is used for souvenir shop. Jeju Island is famous with her mini oranges (you have to eat with the skin). Once a year only, in April -- I tasted a bit. But I didn't really like the flavor (IMO).

Boneka Teddy terkecil di dunia (pakai lup)

The smallest Teddy bear in the world (using magnifying glass)

Karena dikotaki kaca, ya fotografer amatir masih ada pantulan-pantulan.
All are boxed up in glasses, as amateur photographer, there were reflections.

Asking Questions in Korean

What is this? / What is that?
이게 뭐예요? / 저게 뭐예요?(Yi geh muo ye yo? / Juh geh muo ye yo?)

This is an apple. / That is a banana.
이건 사과예요. / 저건 바나나예요.(Yi gon sa gua ye yo. / Juh gon Banana ye yo.)

What’s your name?
이름이 뭐예요?(Yi rum yi muo ye yo?)

My name is Kim Min Su./ I am Kim Min Su
김 민수라고 합니다. / 김 민수입니다.(Kim min su ra go hahm ni da. / Kim min su yim ni da.)

Where are you from?
어디에서 왔어요?(Oh di eh suh wa ssuh yo?)

I’m from Singapore.
싱가폴에서 왔어요.(Singapore eh suh wa ssuh yo.)

How old are you?
나이가 어떻게 되세요?(Na ee ga eo ddeo ke dwae se yo?)

I’m twenty years old.
스물입니다.(Seu mul im nida.)

Where do you live?
어디에 사세요?(Eo di eh sa se yo?)

I live at joong-gu in Seoul.
서울시 중구에 삽니다.(Seoul si joong-gu eh sam ni da.)

Source: Kozine Magazine, February 2009

인사 (Greetings)

Perhaps what we all know is only Annyeong Haseyo and Thank you, i.e. 감사합니다 (gam sa ham ni da) or "gomab sumnida"

Here is a list of additional greetings in Korean.
Your welcome! /Don’t mention it!
아니에요. (a ni yeh yo)

It’s Ok
괜찮아요.(goaen cha nah yo)

I am sorry.
미안합니다. (mi an ham ni da).

Good night! / Sweet dreams!
Adult & Elderly
안녕히 주무세요. (an nyeong hi ju mu seh yo)
The answer is the same.

Friends & Kids
잘 자.(jal ja)
The answer is 너도 잘 자 (neo do jal ja)

Nice to meet you.
만나서 반갑습니다. (man na seo ban gap seum ni da)

Nice to meet you, too.
네, 반갑습니다. (ne, ban gap seum ni da)

Have a nice weekend.
주말 잘 보내세요. (ju mal jal bo nae seh yo)

Thanks, have a nice weekend, too.
네, 주말 잘 보내세요. (ne, ju mal jal bo ne seh yo)

Source: Kozine Magazine, January 2009

Idea behind Viol-in-Love (Book 3)

Book 3: Simfoni Cinta (Love Symphony)

In chapter "Viol-in-Love", I tell you that Sonny, another suitor of Nana, i.e. her lifelong friend (since kindergarten) actually plays violin. He and Nana went to the same music course together. When they were small, Nana fared better in her piano. However, when they grew up, Sonny was proven a prodigy - a talent late in blooming.

I compare Sonny with Sarah Chang, the famous child violin prodigy from Korea. Here is one interview article with her from Kozine Magazine, January 2009 (by Lydia Soh)
----------
Born to a violinist father and composer mother, it is no surprise that Sarah Chang is remarkably musically – inclined. Such a whiz is the young Korean – American lady with the violin that she auditioned for the prestigious Julliard School at the tender age of six. And the extraordinarily gifted classical musician has since collaborated with famed orchestras and conductors worldwide, wielding her bow at Carnegie Hall and the Kennedy Center in Washington D.C… just to name a few. But there is more to Sarah Chang than just rare, incredible talent, as KOZINE discovers.

What would you be if you were not a professional violinist?
I can’t imagine doing anything else, since I’ve devoted so much of my life to the violin. I do love the music industry though, and would have loved to be involved in some aspect of the music business. Be it the recording industry or dealing with concert promotion etc.
Do you have any favourite pieces of music?
I love anything and everything Brahms wrote.Shostakovich and Sibelius are also my favourites.

Any pre-concert rituals?
Not really! I give too many concerts a year to be locked down into any sort of ritual. I do try to get plenty of rest before a concert; I almost always take a nap and have my own personal quiet time before a concert.

Some classical musicians have chosen to go down the commercial or pop route. Would you ever consider doing that?
No. I don’t feel that it is necessary. I have a wonderful, loyal fan base and I love the work that I do and the music that I have devoted myself to. Some people are better suited for the crossover/pop route but I’m not one of them. I like the integrity and the honesty of the classical music world. You can dress things up or fluff it up in other fields. But with classical music, it truly does come down to whether or not you can deliver on-stage and whether you play well every performance.

I realise that I’m young, and I love fashion, clothes and going out with friends. But that’s the personal part of my life. When it comes to being onstage I like to keep things pretty straightforward. I have done commercials and advertisements for Movado watches and jewellery, I’ve also done advertisements for music/string companies. And I recently did a TV commercial for IBK Bank in Korea. I do make sure though that the companies and names I’m associated with are of the highest quality and only select projects that mean something to me.

Did you know?
• She is currently playing a 1717 Guarneri del Gesu violin
• Yale University dedicated a chair at Sprague Hall in her name in 2005
• She speaks three languages - English, Korean and German

알고 있었나요?
• 장영주는 현재 1717년Guarneri del Gesu 바이올린을 켜고있으며
• 예일대학교에서 그녀의 이름으로 Sprague Hall에 의자를 기부했다.
• 장영주는 영어, 한국어, 독일어 3개국어를 구사한다.

Your most memorable or unforgettable performance to date.
Too many to count! All my debuts were pretty special - my Carnegie Hall debut, my Berlin Philharmonic debut, etc. I played in Pyong Yang several years ago, that was an eye-opening experience for me. I have also played at the Olympic Stadium in Korea and also the World Cup Stadium, all those outdoor events were pretty spectacular.

Tell us something about yourself that people would not normally expect of or associate with you.
That I love to have fun, love to dance and can’t drink to save my life. And I’m also hopeless in the kitchen.

Cold Kimchi Noodle

By Chef Park

As Singapore’s weather is hot, he recommends cold kimchi noodle.

Ingredients: (for 4 people)
• 200 g well fermented kimchi
• ½ tbsp kimchi seasoning (sesame oil, sesame, sugar)
• 2 cups kimchi gravy soup
• 3 cups frozen anchovy broth
• 250 g soft noodle (so myun)
• 1 cucumber
• 2 tbsp vinegar
• salt and white pepper for taste.

1. Take out the stuffing from the kimchi and squeeze out the excess gravy and cut it in small cubes. Mix it well with the kimchi seasoning by hand.
2. Drain the kimchi gravy soup through the drainer. Mix the pure soup with the defrosted anchovy broth. Then put a bit of vinegar and pepper for taste.
3. Boil the noodle and drain the water. Put the noodle in a bowl and put the prepared kimchi and chopped cucumber on top of the noodle. Pour the cold mixed kimchi soup and anchovy gravy.

한상 쉐프 박정우씨가 알려준 간단 레시피
싱가폴은 일년 내내 더우니까 시원한 김치말이 냉국수를 소개합니다.
재료: (4인기준) 잘익은 김치 200g, 김치양념(참기름, 깨소금, 설탕1/2t), 김치국물 2컵, 멸치육수 얼린것 3컵, 소면 250g, 오이 1개, 식초2T, 소금, 흰후추가루 약간씩

-잘 익은 김치는 소를 떨고 국물을 꼭 짜서 송송 썰어 김치양념을 넣어 조물조물 무친다.
-김치 국물을 체에 받쳐 맑은 국물만 사용하고 얼린 멸치 육수를 해동시켜 섞은 다음, 식초 소금 흰후추가루로맛을 내어 준비한다.
-소면을 삶아 물기를 뺀 다음 그릇에 소면을 적당히 담고 김치 무친것과 오이채를 차례로 올리고 차게 만든김치 국물을 붓는다.

Source: Kozine Magazine, April 2009

Spicy Soft Tofu Stew

Spicy Soft Tofu Stew
순두부 찌개

Soondooboo Chigae is a spicy stew made with soondooboo (soft tofu). There are multiple variations of this dish that consists of seafood, beef, pork and/or vegetable. There are popular restaurants that specialise in only soondooboo chigae in Korea. The most common soondooboo chigae is usually made with some added pieces of pork, several small clams, chopped garlic, and chilli powder along with chopped leeks and sesame oil.
The ingredients and spicy broth are added to a generous amount of soondooboo in a ttukbaegi (stone bowl) and boiled over intense heat. A raw egg may be included to add flavour as well as thickness, which can dilute the spiciness of the broth.

Source: Prime Magazine, May-June 2010
Click to enlarge

Recipe Ingredients
• 1 pack of soondooboo (soft tofu)
• 8 small clams – cleaned
• 4 oz pork (or beef) - sliced
• 1/4 cup kimchi - roughly chopped
• 1 red hot chili - sliced
• 2 green hot chilies - sliced, 2 green onions - sliced
• 1 egg
• 1 tbsp kochukaru (Korean chili powder)
• 1 tbsp vegetable oil
• 1 tsp minced garlic
• 1/2 tsp juice of ginger
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 3 cups water

Directions
1. Marinate pork with ginger juice, soy sauce, sesame oil and minced garlic.
2. In a pot, add vegetable oil and saute pork.
3. Add kochukaru and keep stir.
4. Add water and kimchi, bring to a boil.
5. Put in soondooboo with a spoon.
6. Reduce heat, add chilies, green onions and clams. Cook for a minute or so.
7. Place the raw egg in the centre and a dash of sesame oil.
8. Serve with rice.

Source: Kozine Magazine July 2009

Kimchi Fried Rice

K.O.R.E.A. Keep Optimistic Regardless of Every Adversity

Fried rice seems to be associated with any Asian countries, including Korea. Here is a recipe from Kozine magazine (July 2009).

Kimchi Fried Rice
김치볶음밥

Kimchi Bokeum Bop (Kimchi Fried Rice) is a simple but tasty dish for Kimchi lovers.
At home, we usually use well fermented (or riped) kimchi for the fried rice or kimchi chigae (soup), as it is a bit too sourish to eat on its own.
There is no standard recipe or cooking procedure for this particular dish, as you can add anything you have in your fridge. You can add other vegetables such as onion, spring onion and garlic. And you can also choose to add luncheon meat, egg, tofu, beef and so on. It’s just like any other fried rice, but of course the essence of the dish is the kimchi and its gravy.
Below is one recipe. But as mentioned, you can always replace the meat with luncheon meat.

Recipe Ingredients

(2 Servings)
• 2 cup of cooked rice
• 1/2 cup of kimchi with liquid
(pickled fermented vegetables)
• 50g of minced pork or ground beef
• 1 tbsp soy sauce
• 1/4 onion
• 1 egg
• 1 clove of garlic
• 2 roots of green onion
• Vegetable or olive oil
• Salt,pepper,sugar

Directions

1. Cook rice.


2. Chop kimchi into small pieces. Save kimchi gravy (liquid) to add to rice, if desired.


3. Dice and mince green onions, onions, and garlic.


4. Season the minced pork or beef with soy sauce, minced garlic and powdered pepper.


5. Saute the pork (or other substitutes) with vegetable or olive oil in frying pan.


6. When the pork is cooked, add chopped onions, kimchi and cook for 5 minutes.


7. Add minced garlic and green onion. Cook a little more and turn off the heat.


8. Add cooked rice and mix all ingredients well.


9. Add 1-2 tbsp of sesame oil and re-heat again.


10. Add salt, pepper and sugar to meet taste.


11. Cook egg sunny side up (or scrambled).


12. Put rice on a dish and place a fried egg sunny side up on top.

Sino Korean number

The second numeric system is Sino-Korean. It is used for value or phone number, account number, money, exam score, hotel room, etc.

0 = gong

1 = il ("eel" in English)

2 = i ("e" in English)

3 = sam ("some" in English)

4 = sa

5 = o

6 = yuk

7 = chil ("chill" in English)

8 = pal

9 = gu

10 = sip
...

11 = sip il

12 = sip i...

....
20 = i sip

21 = i sip il...

...
30 = sam sip

40 = sa sip...

100 = baek

1,000 = cheon

10,000 = man

100,000 = sip man

1,000,000 = baek man

10,000,000 = cheon man

1,123 = 'cheon baek i sip sam' --> omit the "eel"

15,000 = 'man o cheon'
100,590 = 'sip man o baek gu sip'

Credit: David Sentanu

Survival Korean: Countable Number

When you take a picture, you say "hana, dul, set!"
OK let's start counting in Korean. They have complicated numeric system. The first one is for countable things, e.g. age, number of persons, number of fruits...

1 = hana
2 = dul
3 = saet
4 = naet
5 = daseot
6 = yeoseot
7 = ilgop
8 = yeodorp
9 = ahop
10 = yeol

11 = yeol hana
12 = yeol dul
...

20 = seumul
21 = seumul hana
22 = seumul dul
...
30 = seoreun
40 = maheun
50 = suin
60 = yesun
70 = ilheun
80 = yeodeun
90 = aheun
100 = baek

credit: David Sentanu

PK's birthday bouquet

Dear readers and future director of Schoolaholic movie / TV series

Today I will write about PK's birthday. It is 14 March, the same as Albert Einstein's birthday. I purposely chose this date because this is also my lil sis' birthday (the one who looks like Rain - the Korean star).

If you read Book 3 Simfoni Cinta, you recall that Nana was down with sore throat, so she went to a doctor to get an MC (medical certificate). Then, she went to PK's apartment to hand-deliver his birthday present ^.^ and Phil's manager (Manager Bae) was stunned when he looked at what she brought for a birthday present!

Here is what I have in mind when Nana created a chocolate bouquet for her boyfriend Phil.

Well, actually I was highly inspired by Ferrero Rocher TV ad when the bride had a chocolate bouquet instead of a normal flower bouquet - and she was sad when she had to throw away the bouquet... It was one of my all-time favorite advertisements.

Source: various gift shops

Miyeokguk 미역국 (Seaweed Soup)

On PK's birthday, his manager ordered a traditional Korean dish for his birthday - Seaweed Soup. Phil said to Nana that the soup is good for her sore throat ^.^ (Book 3 Simfoni Cinta).

Here is recipe of what they eat for lunch: Seaweed Soup (Miyeok Guk)

From All recipes.com

Korean-style Seaweed Soup

Rated: Submitted By: Eunah Lee Photo By: Christopher Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 4

"This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding."

INGREDIENTS:

1 (1 ounce) package dried brown seaweed 1/4 pound beef top sirloin, minced 2 teaspoons sesame oil 1 1/2 tablespoons soy sauce

1 teaspoon salt, or to taste 6 cups water 1 teaspoon minced garlic

DIRECTIONS:

1.	Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
2.	Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Casting for Phil Kim

Hahaha, you are allowed to laugh or even ROFTL

As I mentioned before, handsome guys had inspired me to create the character of Phil Kim. I had my hillarious moments with my sister(s) when I have just finished writing book 2 Romansa Singapura and I was just back to Singapore.

In daily life, I am pretty much composed and some may consider me as a serious person. You will almost never catch me off guard or stunned - except when I saw the following guys for the first time, on TV.

Can you guess who they are? ^.^ ^_^ ^.^

I screamed to my sisters: Really, he is what I have imagined as Phil Kim!!!!

Well, you know, I think JK Rowling will understand my feelings hahaha... When the character you wrote - suddenly you see the life version - and he is REAL. Someday, when this trilogy is really made into the screen - both movies and TV series, (oh I hope those two guys will still stay handsome!!!) - the casting director should know my expectation!

Answer: the first guy is Daniel Phillip Henney - the handsome doctor (Dr Henry Kim) in My Lovely Samsoon (2005) aka Agent Zero in X-Men Wolverine (2008) and VJ Dom from Channel V

Do you think they look similar? I think both of them are the perfect combination of Asian and Caucasian. They still retain most of their Asian parentage - including their black jet thick hair and yet, having perfect English, longer nose, taller-hotter bods hahaha

My sister(s) look like Korean Stars - Li Joon Ki (3)

Finally I got it... There is one incident, our Korean teacher in Korea Plaza, always remembers my sister because of Li Joon Ki's giant poster in front of the class :P

In person should be like twin separated by year ^.^

My sisters look like Korean stars - Song Hye Kyoo (2)

Disclaimer: only valid when this sister is slimmer HAHAHAHA (evil laugh)

Photo was taken in our cousin's wedding, 2007

My sister(s) look like Korean stars: Rain (1)

Woo hoo, my lil sis will scream at me when she reads this posting.

It is genetic, indeed :P My family does look like Koreans.

My lil sis does look like Rain - especially when she was smaller and (cuter) - without braces.

And here is my favorite pose in Hallyu, Seoul. I really want to be able to dance hip hop as smooth as Rain! (Hoa ting, Yunisa!)

Boys Over Flower and me

Aside from Schoolaholic thing, when I was heading to Cupertino last April, I cropped my long hair. My hair still has the remaining color from the Japanese hair makeover in September 2008. And it was the shortest hair in the last 9 years, perhaps. Everyday when I looked myself on the bathroom's mirror in the hotel, I asked myself: who is this person with such an ugly hair (my sisters said it was very neat, so unlike me) - but I do not feel the haircut suited my round face shape.

Look at me posing nearby Apple office in Cupertino.

Then when I was back to Singapore, Channel U aired this OK, this Korean version of F4. The Taiwanese Meteor Garden, the Japanese, and now the Korean - my sister(s) watch all of them. (Even the Indonesian tried to plagiate as well).

Then I realized something is weird, indeed.

Yun Ji-hu (originally Hanazawa Rui) is familiar. It's like when I was looking at the mirror everyday in my hotel's bathroom! His hair and white apparels were definitely similar to my style!!!

My sisters all laughed and agree. Phew, thank God now my hair is longer...

Kujolp'an: 9-in-1 appetizer menu

In Romansa Singapura (book 2) when Nana met her boyfriend's mother for the first time, it was a special celebration, so they ate Kujolp'an to celebrate Phil's mom's birthday.

The first time I encountered this dish when I was in Elementary school, reading my mom's magazine (I was so into recipe etc LOL). They described it very detailed there, and when I wrote the novel, (another coincidence? - I don't think it was a coincidence... It was destined ^.^) I found that same old magazine on my cupboard! The rest is history.

I think this is a more healthy way of eating pancakes - an Asian tradition - Indonesian lumpia, Singaporean popiah, Vietnamese rice paper, and Korean Kujolp'an. The not-so-healthy is Peking duck pancake!

Recipe from Food Network

Ingredients

FOR THE PANCAKES:

1 cup flour
2 egg whites
1 cup water
1/2 teaspoon salt
1 tablespoon oil

FOR THE FILLINGS:

1/4 pound sirloin steak, trimmed and cut into very thin strips

• 1 tablespoon soy sauce
• 1/2 tablespoon sesame oil
• 1 garlic clove, finely chopped
• 1 scallion, minced
• 1 teaspoon honey
• Freshly ground black pepper
• 1/4 pound shrimp, peeled and deveined
• 1/2 chicken breast
• 1 pound spinach
• 3 tablespoons sesame oil, or more to taste
• 8 dried shiitake mushrooms, hydrated
• 1 carrot, julienned
• 2 eggs, separated into whites and yolks, beaten
• 1 tablespoon vegetable oil

Directions
Make the pancakes:

1. In a bowl, combine the flour, egg whites, water, and salt and stir until the batter is smooth.


2. To a heated non-stick pan, add the oil. Drop in tablespoons of batter to form thin pancakes about 3-inches in diameter.


3. Fry lightly on both sides. Transfer to a plate. Using a 3-inch ring mold or cup, cut the pancakes into a perfect circle.

Make the fillings:

1. In a bowl, combine the beef, soy sauce, sesame oil, garlic, scallion, honey, and black pepper. Saute the mixture in a pan until the beef is cooked through, about 5 minutes. Set aside.
   Poach the shrimp in salted water, about 3 minutes. When cool enough to handle, julienne the shrimp. Set aside.


2. Poach the chicken in salted water until cooked through, about 10 minutes. When cool enough to handle, shred the chicken. Add salt and pepper to taste. Set aside.


3. Blanch the spinach for about 1 minute and then quickly transfer to an ice bath. Squeeze excess water from the spinach and julienne. In a bowl, combine the spinach with 1 tablespoon of the sesame oil, salt and pepper to taste. Set aside.


4. Squeeze excess water from the shiitake mushrooms, remove the stems and discard, and julienne the mushroom caps. To a heated pan, add 1 tablespoon sesame oil. Add mushrooms, salt and pepper to taste and saute until mushrooms are soft, about 1 minute. Set aside.


5. Add another tablespoon sesame oil to the pan with the carrots, salt and pepper to taste. Saute until the carrots are slightly cooked but not completely soft, about 1 minute. Set aside.


6. Add a pinch of salt and pepper to the whites and yolks and stir to combine. To a heated non-stick pan on moderately low heat, add 1 tablespoon of oil. Pour the egg whites into the pan and swirl the pan around to form a thin layer with the egg whites. Once the eggs have cooked through, turn them out onto a plate. Repeat the process with the yolks. Let cool, then julienne the whites and yolks. Set aside.


7. When ready to serve, place each filling into a compartment of the kujolpan dish, with the pancakes in the center compartment. Alternatively, pile the pancakes in the center of a large platter and arrange the 8 fillings around the pancakes. To eat, take a pancake and fill it with any combination of fillings to taste.

From this Japanese website

(1)
3 cups -- wheat flour
2 -- yolk of eggs
1/2 -- salt
3 cups -- water
　
Thoroughly mix the ingredients. After half an hour, sieve the mixture well and mix again. Put a small amount of oil on a hot flying pan, and fry the mixture. Cut the pancake to the size of the round center of the wooden bowl.
　
(2)
200g -- beef
1 tbsp. -- sesame oil
2 tbsp. -- soy sauce
1 tbsp. -- wine
2 tsp. -- toasted sesame
1 tsp. -- sugar
A little -- ginger juice, pepper, mashed garlic
　
Slice beef into thin strips and fry them in sesame oil after mixing them with the seasonings.
　
(3)
6 -- giant mushrooms
1 tbsp. -- sesame oil
1 tbsp. -- soy sauce
1 tbsp. -- sugar
1 tbsp. -- toasted sesame
　
Slice mushrooms into thin strips and fry them in sesame oil, and season them with soy sauce, sugar and toasted sesame.
　
(4)
100 g -- cucumbers
A little -- sesame oil, salt, pepper, toasted sesame
　
Slice cucumbers into thin strops and fry them in sesame oil, and flavor them with salt, pepper and toasted sesame.
　
(5)
100 g -- carrots
A little -- sesame oil, salt, pepper, toasted sesame
　
Prepare carrots in the same way as cucumbers.
　
(6)
150 g -- skinned prawns
A little -- toasted sesame, salt, vinegar
　
Wash skinned prawns in salt water, boil them in water with salt and vinegar, allow them to dry and season them with toasted sesame.
　
(7)
5 -- green peppers
A little -- sesame oil, salt, pepper, toasted sesame
　
Slice green peppers into thin strips after removing the seeds, boil and season them with sesame oil, salt, pepper and toasted sesame.
　
(8)
4 -- eggs
A little -- salt
　
Fry the yolk and white of eggs with salt and slice them. Put them into different sections of the bowl.
　
(9)
30~40 -- crown daisies
　
Put the wheat flour pancakes and crown daisies alternatively in the central part and al the other dishes in different sections.
　
(10)
3 tbsp. -- soy sauce
1 tbsp. -- minced green onion
1 tbsp. -- toasted sesame
1~1/2 tbsp. -- vinegar
A little -- lemon juice
　
Mix the ingredients. This is the dip sauce.

N Seoul Tower as cover background

As you can see, the background for the final book is Seoul Tower. Personally I like towers (perhaps with an exception of Tower of London with horrible bloody history). Since I do really like modern towers, and I always try to visit any tower landmark in whichever city I went to, I always have good feeling about observatory towers.

Because Phil Kim is half Korean, plus Nana and Phil were in Seoul, they should go to Seoul Tower. BTW, I wrote the book first before I went to the real Seoul Tower ^.^ Too bad it was foggy when I was up there. Anyway, back to the story. I think it is logically romantic (CMIIW) when someone proposed his girl friend up there... That was the reason behind the special cover design that I requested... (I was such a pain for the cover designer LOL).

PS: The Boys Over Flower - they also use N Seoul Tower as a romantic scene, don't they?

How to wear hanbok

Hanbok Handbook
by Lydia Soh
Kozine Magazine, January 2009

The customary Korean outfit is elaborate yet quietly exudes a dignified air. There are various versions for different seasons and events. For non-Koreans, expert guidance is needed when putting on a hanbok due to the considerable number of items that make it up.

Looking for a hanbok?
Hanbok House sells and rents hanboks. Borrowing rates range from $55 (child) to $90 (adult) for a three-day period.
Hanbok House is at #03-22, Katong Mall. Tel: 63487940

How to wear a hanbok

1. The underskirt goes on first. For some flounce and volume, a ‘moojiki’ (shown here) would be a better alternative.
2. Slip on the ‘chi-ma’ (skirt) by first pulling on the shoulder straps. Wrap the ‘chi-ma’ around.
3. Attach the ‘nori-gae’ (traditional brooch) before tying the ‘chi-ma’.
4. The ‘jeo-go-ri’ (top) is next.Fasten the inner ‘go-reum’ (ribbon) first before tying the outer ‘go-reum’.
5. All dressed up!

*‘sok-baji’ (underpants) is traditionally worn beneath the underskirt. But these days, it is sometimes done away with.

Hair-y details
One’s mane is usually styled according to your marital status, especially for long hair. Your tresses are fashioned in a bun at your nape if you are married or in a single long braid if you aren’t. If you wish to add accessories, there are very pretty options available. Like the ‘baessi denggi’ (hairband), ‘jokdoori’ and ‘ayam’ .

Korean costume: Hanbok

Hanbok is traditional Korean costume, almost like kimono, without the pillow and the waist is up, just like empire cut dress - so pregnant women should have no worries :P

I describe this hanbok in Book 2 Romansa Singapura, chapter "Meet the Parents". There is chogori with two long ribbon tied in a special way to make otkorum.

Here is my favorite hanbok moment with my best friend, Magda when we were in Korea.

Posing in hanbok for a lifetime memory to share with our future grandchildren.

Friends for life. From Seoul with love.

PK's Inspiration (2): Akira Sendoh of Slam Dunk

If you read in details, you will remember that Phil Kim's resemblance to Nana's comic is too good to be true. Well, it happens in reality.

I only know Akira Sendoh when my sister showed me her comic in late 2004. She liked the main male lead, while Sendoh is an additional character (not important). Then I started reading them - and even collected the original Japanese manga (darn expensive, bought in Kinokuniya) so that I can have the original drawing of Akira Sendoh. He is so cool ^.^ Tall, athletic, sportive, rhytmic, just-in-time (like me hahaha).

That is why I make the main female lead (Nana) to have Ryu Akira as her comic's idol - and suddenly she met the real RA look-alike... (deriving from my sister's real experience - she kept thinking - do I know this man, why does he look so familiar hahaha).

For more about Sendoh, you can open

http://www.absoluteanime.com/slam_dunk/akira.htm

PK's Inspiration (1): Uncle Director

The second book of this Schoolaholic Princess trilogy (Romansa Singapura - literally: Romance in Singapore) was only writen in a week. Thanks to a K-drama I followed everyday in Indosiar (if I'm not wrong). It was September 2005, I was still back in Indonesia. The title is Sassy Girl Chun Hyang. All together, they were 13 episodes.

Yes, it took me about a month to compile my memory on schooling in Indonesia for book 1 (The Miracle Boys), however the character of Phil Kim has only appeared in book 2. Phil Kim is the only son of a Korean diplomat and a successful Indonesian businesswoman. Hence, he is multilingual. His parents met when they were studying in the US. (A typical character I love to make haha).

There are several male characters I use for this Phil Kim (PK). His full name is Philip Chae Pil Kim. Kim is his surname. So in Korean, he is Kim Chae Pil. This name comes from a real person named Dr Sou Chae Pil (medical doctor) a.k.a Philip Jaisohn - an educated independence campaign leader in the US, and he established the first modern newspaper in Korea called Nip Shinmun (Independence). This information I got from the mini book given by the South Korean embassy when I was doing my high school project before Internet was widespread.

I believe, there is no such thing as coincidence. My first interest on Korea has started when I was barely 16, doing geography project, and my group was assigned to present South Korea (by random lottery). That time I started to know that the education system in Korea is similar to Indonesia (12 years, i.e. 6-3-3).

Back to PK. From Sassy Girl, I was interested in the early episodes when "uncle director" acts so cool and so kind (but not so at the end...). All the females in my family were addicted to this K-drama and we all love "uncle director" until he turned bad (my mom was disappointed haha).

The TV was not high definition in 2005, so we were not paying particular attention of the acne scars LOL.

You know, when I see handsome guys although they are fiction, and on TV only, I feel inspired to write :P

Sakura - Cherry Blossoms in Korea

Oh well, Yunisa is into Korean things as well... If not, you will not find me inventing a Korean-Indonesian character in this trilogy :P

Starting today, I will try to write regularly on Korean subjects on this blog, e.g. what inspires me of writing Phil Kim - the main lead in Schoolaholic Princess, the K-drama series I watch (plus my crazy comments, as usual), Korean stars and cosmetics (all vanity stuff), my tour experience in Korea, my Korean language learning (seriously, first mention goes to David-ssi, my junior in Junior High School...)

Why I am interested in learning Korean?

I plan to go to Korea again someday... free & easy, so I need to pick up the language a little bit :P

Will I write some more novels with Korean background, perhaps history such as my first novel Sakura Bersemi di Yokohama?

Well, the door is still open :)

OK, first day on posting about Korea.

I love cherry blossoms. I planned to go to Japan in 2007 but the cherry blossom prediction failed. It arrived one week earlier, hence my tour was cancelled. God is good, I still managed to see my first sakura in 2007! (In 2008 I was in Japan for Sakura, and in 2009 I was in San Francisco for sakura!). Wow. This is what I called as God's grace.

Taken and edited from my first novel's blog

Here are my pictures with real Sakura in Korea (HAHAHA)...

Author with Sakura at Nami Island, South Korea

Author posed with fallen sakura at the oldest temple in Korea

Foto Gramedia Pekanbaru dari Robbie

Mohon maaf karena kemalasan saya... Ini foto-foto dari kamera Mas DJ Radio Aditya (DJ Robbie) dikirimkan 3 Maret 2009.

It is also uploaded in his blog:
http://bajajmania.blogspot.com/2009/03/bareng-yunisa-penulis-cinta-bersemi-di.html
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hi mbak...
Apa kabar ?ini ada beberapa foto waktu di Gramedia Mal Pekanbaru...mudah2an bisa buat nambah koleksi foto dari pekanbaru :)gimana aktifitasnya ?

Berpose bersama Mas DJ Robbie

Wawancara lewat telepon (siaran langsung)