Gotgamssam Salgussam 곶감쌈 (Walnuts wrapped in Persimmon/Apricot)

One of my favorite snack recipe that I learned from Maangchi is Gotgamssam Salgussam.  I enjoy how easy it is to make these and I also love how healthy and filling it can be.

It’s been a couple of years since I last made some of these but last week, I was able to buy good quality dried persimmons at our local Korean Market (H-Mart).  I also purchased organic dried Turkish Apricots from a Persian market here in Laguna Niguel.

It is always best to use whole walnuts but I only found halves and pieces at Trader Joes.

When you try it, have it with your favorite Tea.  Enjoy!



Kids Photo Shoot


Green is her favorite color.  That’s the reason why I am using green fonts for this post.

In a few days, our younger daughter is turning 4.  I’ve been asking around OC Mom groups about finding a good photographer who can do a mini-session with my daughter so that I can have a photo memory of her turning 4 years old. Money is an important consideration so after contemplating on it, I realized that I was the one who took all the pictures of my eldest daughter years ago, so why not grab my cameras, bring some toys, extra cute clothes and put them in my mommy bag and start heading for the nearest park.

We spent almost 2 hours playing, running, talking, and laughing and I ended up taking 60+ shots of her and I will be keeping around 15 compositions that truly captured great memories of her.

Next plan… another photo shoot – this time with her big sister. 

kids photo shoot

It’s a Princess!

It’s been months; I agree.  I have my reasons and here’s my proof 🙂

It’s not a joke to undergo first trimester specially if you’re the kind of woman that I am.  I’ve been sick (to my stomach) – worst case of morning sickness ever.  If you put yourself in my shoe, I don’t know if you will have the energy, will-power and motivation to write up something on your blog as well (LOL!!!).

I am 20 weeks pregnant now and we are expecting a baby girl Spring of 2011.  My precious Jade will be a big sister soon.  Bok and I will be parents to two beautiful princesses.  I really can’t wait… ahhhh… uhmm… actually, I “can” wait.  I want to enjoy each day that I am pregnant because this is all part of our family history.  Now that I am feeling much better, I am more content.

I cannot blog on new recipes yet because since I had an extreme case of morning sickness… I stopped cooking for 3 months!!!  IMAGINE THAT?  3 long months!  I just can’t stand the smell and my energy was to it’s extreme low.  So to all of you who are awaiting for another “secret” recipe (as if… LOL!) by me, you’d better be more patient. 

I was thinking of sharing recipes on how to make baby food when our new baby arrives.  Wouldn’t that be interesting?

Okay, now I need name suggestions for a girl.  Feel free to message me! 

Before I go, I just wanted to say that my favorite ultrasound photo is the last one at the bottom right.   She was nibbling on her cute tiny foot 🙂

Happy Holidays to all!

Igname Patbingsu (Purple Yam Patbingsoo)

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Summer is the season I am not so excited about. Not only because of the heat, but because of the yearly wild fires in California.  What makes summer fun and exciting?  Creating and whipping up refreshing meals and desserts to cool down my family on a very hot and windy summer day.

Patbingsu is a famous Korean snack/dessert served with shaved-ice, mixed fresh fruits, some rice cakes, sweetened azuki beans (known as “Pat”) and frozen yogurt or ice cream. 

Living in a community that doesn’t have any Filipino restaurants, I sometimes crave for my childhood favorite summer treat, Pinoy Halo-Halo (translated to English as Mix-Mix).  Patbingsu is the closest I could find that is similar to Halo-Halo.

I wanted to create something that I could call my own so instead of putting frozen yogurt or green tea ice cream, I tried Igname (purple yam) ice cream and it turned out great! purple yam (or Ube in tagalog) ice cream is a very famous ice cream flavor for Filipinos and I remember eating this as I was growing up.  Buying from street vendors known as “mamang sorbetero.”  I always ask for the purple yam flavor and the classic cheese ice cream.

I first heard about Patbingsu from a friend who is married to a Korean and she always goes to a korean market who sells Patbingsu.  My first taste of this dessert did not really give me too much excitement but that was because the seller’s version wasn’t that good.  When I tasted another kind of Patbingsu with a good quality frozen yogurt on top, I really started to like it. 🙂

Luckily, I live close to a Korean Market so I have all my ingredients easily available.  It’s very easy to make:


  • Fresh strawberries (sliced or diced)
  • Golden kiwi (sliced or diced)
  • Canned sweetened Azuki beans
  • Fresh melon (diced into small pieces)
  • Cold seedless watermelon (diced into small pieces)
  • Shaved-ice
  • Sweetened condensed milk
  • Small pieces of tteok (rice cakes)
  • Bananas (optional)
  • Corn flake cereal (optional)
  • Purple Yam ice cream (available in your local Chinese/Filipino supermarket)

To assemble, start dicing and slicing the fresh fruits.   Shave some ice to cover about 1/3 of a bowl or cup.  Top the shaved ice with the fruits, tteok, corn flakes and azuki beans. Pour a little bit of condensed milk according to sweetness that you desire.  Then finally,  put one scoop of purple yam ice cream.

Enjoy and stay cool!!!!! 🙂

Jade Avenue

jade avenue
Originally uploaded by doyd74

I’ve been swamped! Yes, I was so busy… I couldn’t even find time to write up a short blog thru my iPhone.  I’ve been meaning to share some photos on my blog but I truly want to spend at least 10-15 minutes of quiet time writing something and not thinking of other work to do.

I chose this new picture I took last April, I hope you like it.  My brother and sister-in-law gave this “Jade Avenue” sign to Jade during our trip to their home in New Jersey.  I wish I had seen the Amish County on that trip but our schedule was too tight.

I will try my best to post another recipe this weekend.  My daughter advised me to post the Filipino Pork and Chicken Adobo recipe.  I cooked it last night and she had two servings 🙂 You should try it!  It’s really tasty…

I will buy ingredients this weekend and will share my American Adobo recipe 🙂

Samgyetang (Korean/Chinese) Ginseng Chicken Soup

Samgyetang (Ginseng Chicken Soup)_4604902853_l

I’m sure most of you will like this recipe because it’s one of the easiest, nutritious and delicious soup of all time.

I consider this as one of our family’s comfort-soup aside from our classic Sinigang and Tinola.

This soup is made with Ginseng or other Traditional Vegetable Root Tea available in your Asian Market. It is believed by a lot of Asians to help cure and prevent ailments.

If and only “IF” your closest Asian Market do not have fresh or dehydrated ginseng, you can also use a couple of pure ginseng tea bags as a replacement.

Here’s how to make Korean/Chinese Ginseng Chicken Soup:


1 Whole medium size Chicken (or large cornish hen)

2 Stalks of Green Onion

1/4 cup of Garlic Cloves

1/3 cup of Glutinous Rice

7-10 pieces of Red Dates (Jujube)


Ginseng (Fresh or Dehydrated)

5 pieces of Chestnuts

Cold Water

Salt and Pepper (optional)

Prepare all ingredients. Soak Glutinous Rice for 5 hours or overnight.

Wash your chicken and remove any excess fatty skin. Stuff the cavity of the chicken with the soaked glutinous rice, some garlic, half of the dates and chestnuts and some ginseng. Don’t forget to crush the ginger and add it as well.

Close the opening of the chicken with toothpicks. If you don’t have toothpicks, you can keep it open but place the chicken in a big pot carefully. Put in the extra garlic, ginseng, dates and chestnuts with the whole chicken then pour water enough to cover all the ingredients.

Start to boil for 20 minutes with a foil on top of the pot to cover. When boiling, make sure to remove all the scum to keep the soup clean and clear. Add more water if necessary. When it boils back, cover again with foil then simmer the soup for another 40 minutes to an hour on medium to medium high heat (depending on the kind of pot you’re using).

Before serving, you may add some freshly ground pepper and sea salt and some minced green onion.

Enjoy each slurp of this nutritious soup and each bite of the ginseng, dates, chestnuts, and tender young chicken. I love to eat the garlic on this soup because it melts in your mouth 🙂

If you have questions, feel free to comment and I will be glad to help answer your question/s so you can make your own version of this recipe.

Thanks for reading!!!