Monday, November 9, 2009


While watching Channel News Asia’s “A Taste of Asia” last month, I remember they had a feature on a Korean drink which is a hit among young Koreans, and the drink is called Makgeolli.

But what exactly is Makgeolli?

Makgeolli is a traditional alcoholic beverage and is said to be the oldest liquor in Korea. It is made from rice, thus it is also referred to as Korean rice wine. It is korean’s version of the Japanese sake, the Philippines tapuy, and Thailand’s sato. Since it is made from rice, it has a milky, off-white color and sweetness.

A popular drink since the Joseon Dynasty but saw its popularity dwindle due to its replacement by soju, beer and wine. However, since 2005, a new version of Makgeolli called the Makgeolli cocktail has been introduced and is responsible for the revival of the drink and, is also turning out to be a hit among young Koreans. Makgeolli cocktail is makgeolli added with fruits such as kiwi, peach, strawberry, blueberry, raspberry, and, now they even mix it with ginseng.

Makgeolli is also a health drink, because of its low alcoholic content, around 6%, it does not harm the body and it is said to relieve stress. And because of the yeast and lactobacillus microorganisms that are produced during the fermentation process, it is said to contain anti-cancer agents.


Besides bulgogi and galbi, samgyeopsal is another meat dish which I enjoy eating at any Korean restaurant.

Samgyeopsal or uncured pork belly is sliced very thinly and then grilled (you actually grill your own meat. As in any Korean restaurant, its either the tables are equipped with gas grills or a portable gas grill will be given to you for your use). 

This how I actually do my samgyeopsal:

1. Take a leaf or two of either lettuce or perilla.

2. Dip the grilled pork belly in a mixture of salt, sesame oil and 
    black pepper for added taste.

3. Place the meat on the leaf and then add a little rice, a dab of 
    ssamjang(fermented soy bean paste mixed with a bit of sweet 
    chilli paste).

4. You may also want to add a little kimchi or seasoned green 
    onion (shredded green onion mixed with sesame oil and red 

5. Wrap it up into a neat little packet.

6. Then bite in.

I enjoy eating it with a can or two of Coke. 


Monday, November 2, 2009

Asean Handicraft Promotion and Development (AHPADA)

I just had the chance to visit the Asean Handicraft Promotion and Development Trade Exhibit (AHPADA) which was held in Manila, Philippines from October 26 - 28. Although it was supposedly meant for Asean countries only, non-Asean countries such as Japan, China, and Korea were invited to have a booth or pavilion to showcase their products and services. This year's product focus is fiber.

Here are some of the photos I took during the Opening Ceremony.


Hope you like the pictures...