Come on in. Sit down. Have some stuffed squid--it's really delicious! Life in Sokcho, South Korea
토요일, 12월 31, 2005
Memories of 2005
Memories of 2005 - Peppero Day
Memories of 2005, part 2
Memories of 2005
Steamed Sweet Potato Bread
For those of you who left your oven at home (or if you have reliability issues with your oven, like me), a good option for some of your favorite recipes is to steam them. When I made pumpkin or banana loaves, they would inevitably burn on the bottom before being cooked through, due to my bottom-only gas heat (and a puny fan).
Last weekend I mixed up my own version of a sweet-potato raisin loaf, and decided to try steaming it instead of baking. I lined a flat-bottomed sieve (easy to find in Korean kitchenware or dollar stores) with a cheesecloth, poured in the dough, and put it in our steaming pot. About 40 minutes later, it was cooked through and ready to eat, piping hot!
I don’t see why this wouldn’t work with any other soda bread (banana, pumpkin, etc)—just cut back a bit on the liquids so it won’t run through the cheesecloth. I’ll report back soon—I have accumulated a fair bit of mashed banana in my freezer that should be used soon.
The only drawback to steaming is that you’ll need to eat it fairly quickly—it’s not so good after a day or two. Not that it will last that long, anyway.
My in-laws usually taste my baking cautiously, pronounce it to be delicious, and then stick it in the corner until it is moldy enough to be thrown away. Not this time.
Now here’s the recipe for
Sweet Potato Raisin Nut Bread:
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp nutmeg
1/2 lb mashed cooked sweet potatoes (about 1 1/3 cups)
4 tbsp brown sugar
½ cup melted butter, shortening, or oil
2 small eggs
½ cup raisins
Sift the dry ingredients (except the sugar) together in a bowl and set aside.
- Beat the Mashed potatoes with the brown sugar, butter, and eggs until mixed.
- Add the flour mixture, and mix just until moist. Stir in the raisins.
- Line a steamer or flat-bottomed sieve with cheesecloth. Pour in the dough, and arrange the walnuts in a decorative pattern on top. Lay the cheesecloth lossely over the top of the dough.
- Steam over boiling water for about 30 minutes, or until done. Unwrap and serve immediately.
Getting to know Sokcho
I've been trying to find some good maps of Sokcho to refer to on this site. There are a variety available on the Naver and Yahoo Korea portals, but they require a bit of Korean knowledge to navigate. So here are a few links to maps of Sokcho.
This map shows Sokcho and the surrounding coast in an ilustrated BeetleMap. You can find paper copies of this map at the Sokcho tourist booths next to the bus terminals. You must be using Internet Explorer to view it.
If you click on this map, an interactive map will pop up in a new window (also Internet Explorer only).
There is some good Tourist information available in English on the Sokcho Tourism site. This is also probably the best place to go for English Hotel Information.
(BTW, there is a big new Best Western hotel going up near Daepo harbour, but I can't find any information about it yet.)
What I would really like to know is where I can generate a good map to show where the resteraunts are that I am reviewing? That's so much easier than trying to follow an address.