Resort Hotel Manila Angeles Clark Pampanga Subic » About Korean Cuisine and Korean restaurant

Korean Food-July 26,2011

hotel clark — Tue, 26 Jul 2011 06:48:35 +0000

Korean foods are definitely different from foods elsewhere in the world. The one attribute which stands out the most is spiciness. The other is that many dishes are served at room temperature (yet some are served boiling hot). Korean food has a distinctive flavor, with the use of various vegetables and spices to complement the meats. Hanjongshik (한정식) literally means “full course Korean meal” which consists of grilled fish, steamed short ribs, and multiple side dishes. The usual Korean meal is rather elaborate when served in a restaurant even if defined only by the quantity offered.
The staple of the Korean diet is kimchi (김치). It has become, through tradition and enduring style, almost a religious activity to prepare. Kimjang (김장), which occurs in the autumn harvest season, is the most important annual social event of Korea, at which time the dish is prepared in great quantities. The ingredients are trucked in in huge piles. The women gather in groups to spend hours cutting, washing and salting the cabbage and white radishes. Then they are rubbed with red pepper, then garlicked and pickled. The concoction is then buried in huge earthenware crocks to keep it fresh yet fermenting though the winter months. By the time the moment arrives for people to feast upon the final product, it is fiery hot. Some kimchi is milder, such as a light brine kimchi, usually prepared in the summer months when it is difficult to retain its freshness. There is also a type of light kimchi soup – fermented water with vegetables which is usually served aside a variety of other side dishes.
Numerous meat dishes are available. The most popular of these is pulgogi (불고기), or “fire beef,” which is thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced pork. Some call it barbecued beef, and is appreciated by many Western people. It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the meal. Kalbi (갈비), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than pulgogi. Shinsillo is a delicious mixture of meat, fish, vegetables and bean curd. It is served simmered in a beef broth over a charcoal broiler with a small chimney. It is also sometimes served with eggs and gingko nuts.
Pibimbap (비빔밥) is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. It is sometimes prepared with koch’ujang (고추장), a red pepper sauce. Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and spices. Broiled to-mi (도미) is red snapper served with sweet and sour vegetables. Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (김밥), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled radishes.
Vegetable dishes are also very popular in Korea. In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its flavor. Naengmyon (냉면) is a single, independent dish of cold noodles, and jajangmyon (짜장면, 자장면) is noodles with black sauce. Mandu (만두) is steamed dumplings.
Soups (국) in Korea vary in taste and potency. Maeuntang (매운탕) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg. Twoenjang-guk (된장국) is a fermented soybean paste soup with shortnecked clams in its broth. Miyok-guk (미역국) is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed. Also popular is a light broth boiled from highly seasoned dried anchovies.
The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties. Mugworts, aralia shoots, sowthistle, and shepherd’s purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C.
Korean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The serving style of multiple side dishes and at-your-table cooking creates a warm, homely feel. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation. Korean food is in a class by itself.

Source: http://www.zkorean.com/about_korea/korean_food

Recent surge of investments going into Clark Philippines drained Clark Freeport of prime land available for long-term leases. Investors now look for partnerships and acquisition opportunities with existing businesses located in Clark Philippines. Clark Pampanga is a fast growing city and businesses in Manila are making their move to either expand into or relocate to Clark Philippines.

Three new casinos, another world-class 36-hole golf course, several new hotels and resorts of varying class of luxury have opened in Philippines Clark Freeport over the last six months. Samsung Electronics just broke ground for a US$5 billion electronics plant, coincidentally in a location adjacent to the US$2 billion plant of US chip manufacturer Texas Instruments. Hundreds of hectares of prime land in the 4200-hectare main zone of Clark Freeport have quickly been occupied. Almost the entire central business district has gone off the map of available land in this fast-growth investment destination.

With its near-zero crime rate, low pollution levels, absence of traffic congestion and a favorable tax structure, Clark Freeport is well known among foreign investors as the destination of choice. Now that the Clark International Airport (DMIA) has flung into full operations with dozens of flights linking Clark to all major cities in Asia and some beyond, Clark Freeport, Pampanga has come of age.

This web site contains articles and information that will be helpful to visitors, residents and tourists traveling out of town from Manila on a short getaway to Subic, Angeles City, Pampanga and Clark Philippines. There are several web sites that contain information that might also be pertinent to what is happening in North Luzon, Subic, Tarlac, Pampanga, Clark Freeport Philippines.

Wedding couples looking for wedding reception venues and beach wedding venues can log on to this Philippines Wedding Venue web site for free information and assistance:

Yats International Leisure Philippines

For assistance with lodgings, accommodations, hotels and resorts near Manila in Subic, Pampanga, Angels City and Clark Philippines log on to http://www.HotelClarkPhilippines.com

While in Clark, one might as well add to the itinerary a visit to the famous Clark Wine Center, the largest wine shop in Philippines which offers over 2000 selections of fine vintage wine from all wine regions, vintages spanning over 50 years covering all price ranges.

http://www.ClarkWineCenter.com

As Manila becomes more congested and pollution becomes frustratingly intolerable, many families opt to spend a few quality nights and relax in this hotel in Angeles City Clark Pampanga. It is fair to say that YATS Clearwater Resort and Country Club is known for its faithful rendition of the American suburban lifestyle, all there for the enjoyment of all ages and all members of the family.

This resort hotel is different from other hotels in Clark Philippines or hotel in Angeles City. This Clark Freeport Hotel has large space for children to play and adults to enjoy some peace and quiet in the picnic grounds near the lake. Clark Philippines is lucky to have such a hotel. Travel agencies think it is also a nice event venue for company outings, wedding, team building and planning session in the Philippines. They don’t think Angeles City, Manila or Subic has event venues like those in this beach resort in Pampanga.

New camping sites and picnic grounds in Philippines are now available for family outings in Philippines at Yats Clearwater Resort & Country Club in Pampanga Angeles City near Manila Philippines. Just bring camping equipment and enjoy the fun and ambience of outdoor living camping in Angeles City Philippines under safe, secured and clean conditions.

This breakfast garden café is absolutely the most idyllic restaurant in Angeles City Clark Philippines. You named it right – Clearwater Breakfast Garden and Café. This is exactly what Clark Freeport needs, a nice simple bistro café where one can get good quality breakfast and enjoy the food in peace at leisure pace. This is the best hotel restaurant in Angeles City Clark Philippines and the eggs Benedict as well as American Breakfast and the pancakes are really world-class.

Traffic along the North Expressway NLEX from Manila to Clark is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Easy Korean Dinner Party Menu – 11July18

hotel clark — Mon, 18 Jul 2011 08:10:36 +0000

To throw a stress-free dinner party serving Korean food, it’s important to choose a few dishes that can be made in advance and are still delicious when warmed up. This easy Korean dinner party menu includes rice, broiled salmon, noodles (chapchae), braised short ribs (galbi jim), kimchi and spinach side dishes, bean sprout soup, and barley tea. Everything but the salmon and short ribs can be made well in advance, and even these two gorgeous main dishes require very little hands-on time.
1. Kimchi

It’s not a Korean dinner without kimchi, so plan to make this at least 2 days before your party. If you eat a lot of Korean food at home like I do, then you might already have this in your refrigerator. If you’re a late planner, then I hope you’re lucky enough to live close to an Asian grocery store!

2. Bean Sprout Soup (Kongnamulgook)

You can make this the day before your dinner party and it will still taste fresh reheated. Put it in a soup pot and bring to simmer. Take it off the burner, cover it, and ladle it into bowls when you are ready to serve dinner.
3. Seasoned Spinach (Sigumchi Namul)

Sigumchi Namul is served as a cold side dish, so you can make it the day before or the morning of your dinner party and store it in your refrigerator. You can plate it and serve it directly whenever you are setting the table.
4. Stir Fried Korean Noodles (Chapchae)

These sweet potato noodles reheat well, whether you choose to warm them up on the stove or in the microwave. You can make this dish the day before your dinner party or the morning of, and then just reheat and plate it as your guests arrive.
5. Braised Short Ribs (Galbi Jim)

These Korean short ribs require a couple hours of cooking, but then almost no hands-on time after the initial prep work.
6. Barley Tea (Bori Cha)

Barley tea is an easy thing to make after the short ribs are cooking in your pot, and you can serve it directly from your stove since it is good served hot, warm, or cold on ice.
7. Broiled Salmon with Soy Honey Glaze

Broiled fish tastes best when eaten immediately, so this is the one dish that I would try to make right before you are about to eat. But the good thing about this menu is that everything else should be done: kimchi, rice, spinach, and sweet potato noodles waiting on the table, and the short ribs, bean sprout soup, and tea waiting on the stove to be plated and served. Enjoy!

Source: http://koreanfood.about.com/od/reviewsandrecommendations/tp/Korean-Dinner-Party.htm

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Korean Food – 11jULY18

hotel clark — Mon, 18 Jul 2011 08:05:56 +0000

Source: http://www.zkorean.com/about_korea/korean_food

Frequently visited resort hotel in Pampanga Angeles City Clark Freeport Zone shares news, articles, suggestions and ideas on matters that might enhance your visit to Subic and Clark Pampanga for vacation and travel, as well as to organize, plan or attend a corporate or social event near Manila.

The best hotels outside Manila in Pampanga and Subic are listed here including a beach resort which is a semi-private establishment located in the central business district near shopping, business, entertainment, airport and other conveniences of Philippines Clark Freeport Zone. This 13 hectare lake beach resort near Manila Philippines is highly recommended for family tourists with children or couples and individuals hoping to relax and enjoy peace and quiet in a laidback American suburban lifestyle.

Adding to the charm and attractiveness of the resorts and hotels in Clark Philippines are certain unique factors including safety, a keen sense of security and privacy that the main zone of Clark Freeport Zone offers. Angeles Philippines, Subic or Manila cannot offer the same sense of security like Clark Philippines.

Pampanga is an important province of the Philippines slated to be the next business and tourism center of the country. Already international traffic prefers the Clark International Airport and tourists find Clark Freeport Zone easier to get around than Manila. Safety, low crime rate, no traffic and low pollution levels all contribute to making Pampanga Angeles City Clark Freeport Zone a preferred destination for local and international tourists.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177 ask for Pedro or Rechel

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit
http://www.ClearwaterPhilippines.com

For assistance with wedding venues, organizing and planning a wedding reception or to find wedding services and consultants, log on to
www.philippinesweddingvenue.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Wine lovers and gourmands looking for good place to eat, fine dining restaurants and family resto bar may want to log on to www.YatsRestaurant.com

In the Freeport zone of Clark, there is a large wine shop that sells excellent vintage wine called Clark Wine Center which offers over 2700 selections of fine wine ranging from p500 to p500,000 a bottle and up. Log on to www. ClarkWineCenter.com for more information.

The Wonderful World of Korean Food

hotel clark — Thu, 24 Mar 2011 06:22:09 +0000

Enter the wonderful world of Korean food with this overview of Korean cuisine, dining etiquette and food traditions.
About Korean Food

Korean food is casually represented by bulgogi and kimchi. In fact, however, Koreans are proud of their diet, quite varied and full of nutrition. It is richly endowed with fermented foods, vegetables and grains, soups, teas, liquors, confectionery and soft drinks. Kimchi and doenjang paste made of soybeans are the best-known examples of Korean fermented foods, and these have recently become highly valued for their disease-prevention effects. Korea boasts hundreds of vegetable and wild green dishes. The Korean meal is almost always accompanied by a big bowl of hot soup or stew, and the classic meal contains a variety of vegetables. Korean foods are seldom deep-fried like Chinese food; they are usually boiled or blanched, broiled, stir-fried, steamed, or pan-fried with vegetable oil.
Korean Etiquette

Korean families usually eat rice, soup, and three to four side dishes including the sine qua non, kimchi. From each person’s left are arranged rice, soup, spoon, and chopsticks, while stews and side dishes are placed in the center to be shared by all members.
Koreans use a spoon to eat rice, soup, and stews and chopsticks for rather dry side dishes, but spoon and chopsticks are not used simultaneously. Koreans also do not hold their bowls and plates while eating. When the meal is over, the spoon and chopsticks are placed back where they were.
Koreans generally believe that sharing food from one bowl makes a relationship closer. Still, one who does not wish to share the one-for-all dish can courteously ask the host for an individual bowl or plate. Today most Korean restaurants offer individual bowls and plates.
In the olden days, talking was not allowed at the dinner table, but today, eating etiquette has become more liberal. Chopsticks may be used to eat rice.

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Food in Every Country

hotel clark — Thu, 24 Mar 2011 06:21:16 +0000

1 GEOGRAPHIC SETTING AND ENVIRONMENT
The Korean Peninsula is a large finger of land that extends south from the northeastern border of China into the ocean parallel to Japan. It is surrounded by the Sea of Japan and the East China Sea. Until World War II (1939–1945), Korea was a single country. After World War II, Korea was divided in half to form the Democratic People’s Republic of Korea (known as North Korea) with a communist form of government, and the Republic of Korea (known as South Korea) with a democratic form of government.
Both North Korea and South Korea have problems with air and water pollution, and both governments have passed laws to control pollution. Higher elevations are found in North Korea, while South Korea has fertile plains suitable for agriculture in its southern region. The climate supports agriculture, and South Korea grows enough rice to support its population. The main rivers, the Han and the Kum, help to provide adequate water supply for the agricultural lands.
2 HISTORY AND FOOD
Since the country was divided into North Korea and South Korea, the government of North Korea has not welcomed outsiders. Because of this, information about its food and the cooking style of its people is not readily available. Most of the descriptions and recipes included here come from South Korea, although the same foods are probably enjoyed by North Koreans and people of Korean descent living anywhere in the world.
The seas surrounding the Korean peninsula—the Yellow and East China seas, and the Sea of Japan—provide not only many types of seafood, like tuna, king crab and squid, but moisture for the fertile soil needed to grow rice and grains.
For centuries, the Koreans have eaten the products of the land and sea. They began
growing grains thousands of years ago, and rice cultivation was introduced to some parts of the country around 2000 b.c. During this time they also grew millet (a type of grass grown for its edible seed), soybeans, red beans, and other grains. They cured and pickled fish, were skilled in making wine and bean paste, and often used honey and oil in cooking.
Chinese and Japanese invasions during the fourteenth through twentieth centuries gave rise to a culinary influence on Korea that remains today. Like the Chinese and Japanese, Koreans eat rice with almost every meal and use chopsticks. Eating with chopsticks means the food is usually cut up into little pieces that are easy to pick up. Food cut this size cooks fast, which cuts down on the use of fuel.
Unlike China and Japan, however, Korea was never a tea-drinking nation. Historically, China and Japan had to boil their water for it to be fit to drink. Korea’s water was pure, which led them to discover other beverages, such as ginseng and ginger drinks (made from herbs of the same name), wines, and spirits. Soo Chunkwa (ginger drink) is often served on joyous occasions during the winter, and especially at New Year’s.
Soo Chunkwa (Ginger Drink)
Ingredients
• ½ pound ginger (the actual root, not powdered)
• 10 cups cold water
• ¾ pound dried jujubes (red dates used in sweet dishes), or substitute brown dates
• 1 jar (16-ounce) of honey
• Pine nuts (can be found at the local supermarket)
• Cinnamon
To prepare jujubes
Note: This step applies only if jujubes are being used. Skip this step if using dates.
1. Wash the jujubes under cold running water.
2. Place them in 4 cups of water and bring it to a boil. Cook for 30 minutes. Cool to room temperature.
Procedure
1. Wash, but do not peel the ginger.
2. Slice it paper-thin.
3. Place the ginger in a large pot and add 10 cups cold water.
4. Bring to a boil, lower heat, and simmer for 2½ hours.
5. Scoop out all of the ginger with a slotted spoon and throw it away.
6. Heat the ginger water to boiling again, and add the honey.
7. Boil on high heat for 5 to 10 minutes or until the honey has been completely dissolved.
8. Let the ginger water cool to drinking temperature (just warm).
9. Place a jujube (or date) at the bottom of each glass.
10. Add the ginger water; top each glass with 2 pine nuts and sprinkle with a dash of powdered cinnamon.
Makes about 10 servings. Soo Chunkwa will keep, refrigerated, for a few days.
3 FOODS OF THE KOREANS
Korea shares many similarities with other Asian cuisines such as the importance of rice and vegetables and cooking methods such as stir-frying, steaming, and braising (food first browned in oil, then cooked slowly in a liquid). As is true of the rest of Asia, Koreans eat far less meat than people in the Western world. Red meat is scarce and very expensive, so it is usually saved for special occasions. Chicken or seafood is more commonly eaten.
Korean food is often very spicy. Red pepper paste, green onion, soy sauce, bean paste, garlic, and ginger are just some of the many seasonings Koreans use to flavor their dishes. The food is served with a bland grain such as rice to cool the heat of the spices.
Dried jujubes, available at Asian specialty markets, resemble raspberries. One jujube is placed in each glass of soo chunkwa (ginger drink). Before they can be used in most recipes, jujubes must be presoaked.
EPD Photos
The Korean way of preparing and eating their dishes makes for healthy eating. Generally speaking, Koreans are thin people. Being overweight is considered a sign of wealth and dignity and seen particularly among the rich, and high officials.
A meal served for a group of people often includes several large dishes and as many as twenty side dishes. Unlike other Asian cuisines, Korean cuisine includes many uncooked vegetables served in the form of salads and pickles. Traditional Korean meals include soup, served hot or cold depending on the season, like kamja guk (kahm-jah gook; potato soup), and hin pap (heen pop; white rice).
Kamja Guk (Potato Soup)
Ingredients
• 2 cans beef or chicken broth
• 2 large potatoes, peeled and cut into bite-sized pieces
• 2 medium carrots, peeled and cut into bite-sized pieces
• ½ cup mushrooms, chopped
• 1 green onion, chopped
• Pinch black pepper
Procedure
1. In a large saucepan, combine broth, potatoes, and carrots.
2. Bring to a boil over high heat, and cover.
3. Reduce heat to low and cook for 10 minutes, or until vegetables are tender.
4. Add mushrooms, green onions, and black pepper.
5. Stir well and cook for 2 minutes more.
6. Serve hot.
Kimchi (pronounced kim chee), a common spicy Korean side dish, is considered a national dish. Kimchi comes in a variety of flavors depending on family tradition. The main ingredients are cabbage and radish, which are fermented with red chilies, salt, and other vegetables. Kimjang is the traditional Korean custom of making kimchi in the early winter to prepare for the cold months.
Kimchi is served with almost every meal in Korea. It is usually homemade, but it may be found in many large grocery stores and specialty markets.
EPD Photos
Kimchi
Ingredients
• 1 cup medium cabbage, chopped
• 1 cup carrots, thinly sliced
• 1 cup cauliflower, separated into small pieces
• 2 Tablespoons salt
• 2 green onions, thinly sliced
• 3 cloves garlic, thinly chopped, or 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 teaspoon fresh ginger, finely grated, or ½ teaspoon ground ginger
Procedure
1. Combine cabbage, carrots, and cauliflower in strainer and sprinkle with salt.
2. Toss lightly and set in sink for about one hour and allow to drain.
3. Rinse with cold water, drain well and place in a medium-size bowl.
4. Add onions, garlic, red pepper and ginger.
5. Mix thoroughly.
6. Cover and refrigerate for at least 2 days, stirring frequently to mix flavors.
7. Allow kimchi to sit for 1 or 2 days to ferment. The longer it sits, the spicier it will become.
Hin pap (heen pop; white rice) remains the main staple and is the biggest crop produced in South Korea. It can be eaten in many different ways. There are ogokbap (boiled rice mixed with four grains), yakbap (a sweet rice dish), and over fifty varieties of rice cakes.
Hin Pap (White Rice)
Ingredients
• 2 cups short-grain white rice (not instant)
• 2⅔ cups water
Procedure
1. Pour the rice and water into a deep saucepan, and stir to combine.
2. Bring to a boil over high heat.
3. Boil, uncovered, for 2 to 3 minutes. Stir.
4. Cover pan, reduce heat to low, and simmer rice 20 to 25 minutes, or until all water is absorbed.
5. Remove pan from heat.
6. Keep covered for 10 minutes.
7. Fluff with a fork and serve hot.
Serves 6 to 8.
Other common dishes include kalbi (marinated beef short ribs) and sinsollo (a meal of meat, fish, vegetables, eggs, nuts, and bean curd cooked together in broth).
4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Traditional Korean holidays have developed under the influence of the seasons, rural agricultural life, and the religions of Buddhism and Confucianism. As of the twenty-first century, traditional holidays still held significant meaning in the daily lives of the Korean people.
Toasted Sesame Seeds
Toasted sesame seeds are an ingredient in many Korean recipes, such as Chap Ch’ae, Ch’o Kanjang, and Shigumch’i Namul.
Ingredients
• 4 teaspoons sesame seeds
Procedure
1. Measure sesame seeds into a small frying pan (do not add oil).
2. Cook, stirring constantly over medium heat 2 to 4 minutes or until the seeds are golden brown (be careful not to burn).
3. Remove the seeds from heat and pour into a large bowl. Crush with the back of a wooden spoon.
The Lunar New Year, or Sol, is the first day of the new year. Koreans traditionally hold a memorial service for their ancestors, after which they perform sebae , a formal bow of respect, to their elders as a New Year’s greeting. The day is always celebrated with a bowl of ttokkuk , or rice cake soup. Other popular foods eaten on Lunar New Year are chapch’ae (noodles with meat and vegetables), pindaettok (mung bean pancakes), and sujonggwa (cinnamon flavored persimmon punch). At weddings, yakshik , a sticky rice ball loaded with chestnuts, jujubes, raisins, and pine nuts to symbolize children, is served.
Chap Ch’ae (Mixed Vegetables with Cellophane Noodles)
Ingredients
• 5 dried black mushrooms (button mushrooms, or one small can of mushrooms may be substituted)
• 1 cup hot water
• 4 Tablespoons soy sauce
• 2 teaspoons sugar
• ½ teaspoon garlic, finely chopped
• 4 teaspoons toasted, crushed sesame seeds (see above on how to make)
• 1 boneless, skinless chicken breast cut into bite-sized pieces
• 1 package cellophane noodles (can be found in the supermarket)
• 6 Tablespoons vegetable oil
• 1 large onion, peeled and chopped
• 3 carrots, peeled and cut into medium strips
• 1 cup bean sprouts
• ½ cup fresh spinach, chopped
• 5 teaspoons sesame oil
Procedure
1. If using dried black mushrooms, put them into a small bowl and pour hot water over them. Soak for 20 minutes or until soft.
2. Marinate chicken: In a medium bowl, combine 2 Tablespoons soy sauce, 1 teaspoon sugar, garlic, 2 teaspoons sesame seeds, and chicken. Set aside.
3. Prepare noodles: Heat 3 cups of water to a boil in a large saucepan. Add the cellophane noodles and return to a boil.
4. Reduce heat to medium to high and cook uncovered, for 5 to 7 minutes or until soft. Drain the noodles and rinse briefly in cold water. Place in large mixing bowl and set aside.
5. Prepare chicken and vegetables: In a large frying pan or wok, heat 1 Tablespoon vegetable oil over high heat for 1 minute.
6. Add chicken mixture and fry, stirring frequently, for 3 to 4 minutes or until chicken is white and tender. Remove pan from heat and add chicken to noodles.
7. When pan has cooled, wash and dry it completely.
8. Heat 1 Tablespoon vegetable oil over high heat for 1 minute. Add mushrooms and cook, stirring frequently, for 1 minute or until soft.
9. Repeat with remaining vegetables, cooking each one separately. (It is not necessary to wash and dry the pan between vegetables.)
10. Add 2 tablespoons soy sauce, 1 teaspoon sugar, 2 teaspoons sesame seeds and 5 teaspoons sesame oil to noodle mixture and mix well. Serve warm or at room temperature.
Serves 2.
Honoring a family’s ancestors is an important part of Korea’s heritage. Four generations of ancestors are honored on the day before the anniversary of a person’s death. Food is served in dishes with special stands to prevent the plates from touching the table. Food is arranged and combined according to strict ancient customs. For example, at least three different colors of fruits and vegetables are set on the table: red fruits and fish to the east, and white fruits and meat to the west. A special dish that may be served is kujolpan , which is served in a nine-compartment dish. These compartments are filled with nine different kinds of brightly colored meats and vegetables. These foods are wrapped in thin pancakes and eaten at the table.
Another traditional holiday in South Korea is called Yadu Nal , or Shampoo Day, on June 15. Friends and family gather at a stream or waterfall to bathe in the clear water, a ceremony they believe will ward off fevers for the rest of the year. A picnic meal is packed and may include mandu (mahndoo; dumplings), sweet rice cakes, grilled fish or meat, and watermelon.
Mandu (Korean Dumplings)
Ingredients
• ¼ pound ground beef
• 1 cup vegetable oil
• 1 Tablespoon vegetable oil
• ½ small onion, peeled and finely chopped
• ¾ cup cabbage, shredded
• ½ cup bean sprouts
• 1 green onion, finely chopped
• 1½ teaspoons black pepper
• Salt, dash
• 25 wonton wrappers (can be found at a supermarket)
• 1 egg
Procedure
1. In a large frying pan or wok, cook meat until brown, mashing with a fork to break into small pieces. Remove meat, using a slotted spoon to drain off fat, and set meat aside in a bowl.
2. Once cool, wash frying pan or wok and dry thoroughly.
3. Heat 1 Tablespoon vegetable oil over high heat for 1 minute.
4. Add onions and cook 2 to 3 minutes or until crisp and tender.
5. Add cabbage and continue to cook, stirring frequently until cabbage is crisp and tender.
6. Add bean sprouts and green onion, mix well, and cook for 1 to 2 minutes more.
7. Remove pan from the heat and drain vegetable mixture.
8. In a large bowl, combine meat, vegetables, salt and black pepper and mix well to make the filling.
9. Place 1 wonton wrapper on a flat surface and cover remaining wrappers with a damp paper paper towel (not dish towel) so they won’t dry out.
10. Beat the egg in a small bowl. Brush all 4 edges of the wonton wrapper with the beaten egg.
11. Place about 1 Tablespoon of the filling mixture just above the center of the wonton wrapper.
12. Fold wrapper in half over filling and press the edges together to seal, forming a dumpling.
13. In a large frying pan or wok, heat 1 cup vegetable oil over medium heat for 1 minute.
14. Carefully place 6 dumplings into oil with tongs and fry 3 to 4 minutes or until golden brown.
15. Turn and fry the other side, 2 to 3 minutes.
5 MEALTIME CUSTOMS
There is little difference in what Koreans eat for breakfast, lunch, or dinner. Breakfast, the biggest meal of the day, may include a cold soup, such as oi naeng guk (oh-ee nayng good; cucumber soup), steamed peppers, and saeng son jon (fish patties). Pulgogi (pool-goh-gee; grilled beef) is one of Korea’s best-known meat dishes.
Pulgogi (Korean Beef)
In Korea, Pulgogi is prepared on a small grill at the table.
Ingredients
• 2 pounds beef sirloin
• ½ cup soy sauce
• ½ cup water
• 1 Tablespoon sesame oil
• 1 Tablespoon sesame seed
• 1 Tablespoon garlic powder
• ½ teaspoon ginger
• 3 Tablespoons brown sugar or honey (white sugar may be substituted)
Procedure
1. Before beginning, place meat in the freezer for 10 minutes to make it easier to slice. Slice beef as thinly as possible.
2. Cut meat slices into bite-sized squares. Lightly score the surface of each square to prevent the meat from curling when cooked.
3. Put the meat pieces into a large mixing bowl. Add all the other ingredients, and stir with a wooden spoon to mix everything together.
4. Cover the bowl and refrigerate for several hours (at least one hour) to allow the meat to absorb the flavors of the marinade.
5. Transfer everything to a large saucepan. Heat over medium-low heat until the mixture begins to simmer. Cover and cook about 30 minutes, until the meat has been thoroughly cooked. Stir every 5 minutes to prevent meat from sticking.
6. Serve with rice and kimchi.
Serves 8 to 10.
Ch’o Kanjang (Vinegar Soy Sauce)
Ingredients
• 4 Tablespoons soy sauce
• 3 Tablespoons vinegar
• 1 teaspoon sugar
• 1 teaspoon green onions, finely chopped
• 1 teaspoon toasted sesame seeds (see recipe)
Procedure
1. Combine all ingredients in a small bowl. Stir to dissolve sugar.
2. Vinegar soy sauce will keep up to a week, covered, in the refrigerator.
Lunch could be kamja guk (kahm-jah gook; potato soup) and mixed vegetables with chap ch’ae (chop-chay; cellophane noodles made from mung bean flour). For dinner, perhaps kalbi guk (kahl-bee gook; beef short rib soup), shigumch’i namul (shee-guhm-chee nah-mool; spinach salad), pulgogi (pool-goh-gee; Korean beef), and steamed chicken is eaten. Of course, all three meals would be served with white rice and kimchi . A good Korean cook will try to include five colors at every meal: red, green, yellow, white, and black. Koreans seldom serve dessert, but often eat fresh fruit instead.
Shigumch’i Namul (Korean Spinach)
Ingredients
• ½ cup water
• 1 pound fresh spinach, rinsed with water
• 2 teaspoons soy sauce
• 1 Tablespoon sesame oil
• ½ teaspoon garlic, finely chopped
• 1 Tablespoon toasted sesame seeds (see recipe)
Procedure
1. In a large saucepan, bring water to a boil.
2. Add spinach, cover, and reduce heat to medium to high. Cook for 2 to 3 minutes, or until bright green.
3. Pour into a strainer. Cool.
4. Gently squeeze out excess water with your hands.
5. Chop spinach and place in a large bowl.
6. Add remaining ingredients and mix well.
7. Serve at room temperature.
Serves 6 to 8.
Meals are considered an important event in the day to Koreans and much time is spent in its preparation. In fact, Koreans find eating so important they want to concentrate all of their attention on it, and consider it impolite to talk while eating. They avoid conversation until the end of the meal. At mealtime, the dishes of food are placed in the middle of the table and individual bowls of rice are set in front of each person.
The Korean table setting is much different than the table setting used in the United States. The tables, finished with shiny red or black lacquer, are only 10 inches high. Diners are seated on cushions placed on the floor around the table. Beautiful patterns in mother-of-pearl decorate the tables. When the table is not being used, it is hung on the wall like a picture.
Students carry lunch boxes to school that are quite unlike those of U.S. students. They are little tin boxes with several compartments built into them for chopsticks, rice, dried fish, and other foods. Small children have small chopsticks, and as they grow bigger, they use bigger chopsticks.
For snacks at home, Korean students like to eat fruit, either fresh or dried, and sometimes little cakes made from sugar, honey, dried fruit, and rice flour. They are much less sweet tasting than the cookies and cakes made in the United States. The popular kimchi is always in the kitchen and easy to eat as a snack.
6 POLITICS, ECONOMICS, AND NUTRITION
Almost all Koreans receive adequate nutrition in their diets, with the World Bank reporting that less than 1 percent of the population is malnourished and nearly all have access to adequate sanitation and safe drinking water. Korean farmers grow enough rice to meet the country’s needs, and fruit growers produce abundant crops of apples, pears, persimmons, and melons. The main vegetable crops are white radish, known as mu , and cabbage. Both are used in kimchi, the national dish.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177 ask for Pedro or Rechel

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit
http://www.ClearwaterPhilippines.com

For assistance with wedding venues, organizing and planning a wedding reception or to find wedding services and consultants, log on to
www.philippinesweddingvenue.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Wine lovers and gourmands looking for good place to eat, fine dining restaurants and family resto bar may want to log on to www.YatsRestaurant.com

Food in Korea

hotel clark — Thu, 24 Mar 2011 06:20:09 +0000

The Choson Dynasty (1392-1910) marks the period when Korea’s culinary culture was refined. In the early part of the Choson Dynasty, agriculture books were also widely published. Moreover, researches in the fields of astronomy and meteorology began to invent new equipment to observe the celestial bodies and the weather, which contributed to improvements in farm cultivation. Significant strides in medical research were also made and they focused on the salutary benefits of a balanced diet which included a combination of rice, beans, vegetables, fish and meat. The traditional dining table was classified into a three-ch’op, and five-ch’op, and a seven-ch-nop table, depending on the number of side dishes (panch-an). On the table, food was arranged in order to promote a balanced nutrition.
Small amounts of medical herbs that were known to aid digestion were also sometimes added, particularly in the food of those who frequently suffered from indigestion. A variety of herbs were also mixed into water to make different kinds of healthful tea. These ingredients could be easily cultivated at home.
During the Choson Dynasty when Confucianism gained a stronghold in society, the culinary culture of Koreans underwent some significant changes. Since food preparation had to be made for many members of the household of varying ages, special techniques were required to cook and manage these large quantities of food. Women, for the most part, took on this burden among themselves. Also, given Confucianism family-oriented world view, special rites and ceremonies were often performed for family members, both living and deceased, and ceremonial food had to be prepared. in the course of preparing these frequent banquets, the families of the Choson period developed their own specialty foods according to regional and social standing. Variations in styles and preparation of these foods have certainly contributed to the variety of Korea’s contemporary culinary culture.
BASIC SAUCES
The basic sauces of most Korean homes during the Choson Dynasty were soy sauce, bean paste, barley paste, and red pepper paste. The soy sauce and bean paste were cured with soybean malts, barley paste with barley malts, and red pepper paste with red pepper powder and malts made of glutinous rice, bean and rice. Since many Korean dishes are seasoned with these sauces, they are the key to what makes Korean food taste Korea. Soybeans are boiled in the early winter to make malt, which is then dried during the winter season Between late February and early March, the malt is soaked in water and fermented for 60 – 100 days. Later, some portions of the malt is sterilized by heating and made into soy sauce; the remaining dregs become bean paste.
CEREMONIAL FOOD
During the Choson period, ceremonies were an important part of every family household and as a consequence, special goods for those ceremonies were developed. In particular, on the occasions of marriage and Hwan-gap, a special table-setting was arranged, which featured a variety of foods stacked to about 30-50 centimeters high in a shape of a big cylinder. It was a matter of course that long years of experience was needed to stack to products successfully. Of the many ceremonial dishes, rice cakes and confectionaries were popular.
Rice cakes, or ttok, are made of rice, and beans or other grains. In ancient times, rice cakes were eaten both during ordinary meal times and during ceremonies of rituals. It was only later, after the Three Kingdoms period, that rice cakes became primarily associated with ceremonial foods. Thus, rice cakes boast of a long tradition in the Korean history. Being indigenous and widely favored, there are many varieties. Rice cakes fall into three categories by cooking methods; steamed, and hen pounded, and fried. Most of them are made of rice, but other ingredients such as bean, red bean, chestnut, flowers, and herbs are also added to make variations of marvelous flavors, scents and colors. The records of Choson show as many as about 250 different types of rice cakes.
Traditional confectionaries are mostly made of wheat flour, honey and oil. Since these ingredients were rare in Korea, the confectionaries were prepared only for parties and ceremonies. Some popular traditional Korea confectioneries include yakkwa, kangjong, tashik, chon-gwa, yot-kangjong, and kwapyon.
Yakkwa is made of wheat flour kneaded with oil, honey and alcohol. The batter is fried and then dipped into honey. Yakkwa comes in different sizes and shapes. It was often made in the shape of flowers or fish, and during the Choson period, some yakkwa were prepared as large as 7 centimeters wide and long and 3 centimeters thick. They were displayed in stacked form.
Kangjong is made of glutinous rice flour mixed with alcohol. The batter is kneaded, divided, and then dried. The dried batter is fried and coated with honey.
Tashik (Powdered grains and pollen) is kneaded with honey and shaped into decorative molds. Beans, pine pollen, sesame, and rice usually used.
Chon-gwa is made of ginsen, Chinese quince, ginger, lotus root, steamed rice, and jujube, which are boiled in honey.
Yot-kangjong are roasted beans or sesame mixed with grain-glucose and then hardened.
Kwapyon is made from the flesh of strawberries, wide berries or cherries smashed up and hardened in honey.

TABLE MANNERS AND TABLE SETTINGS
From ancient times, Koreans have used a spoon and chopsticks are their eating utensils. The spoon was for scooping steamed rice, soup and stew, while chopsticks were used to eat a variety of prepared side dishes. Koreans are trained to use the spoon and the chopsticks correctly from childhood. Using both of these utensils at the same time is considered bad manners.
Meals were served on either high or low tables until the Koryo Dynasty. However, during the Choson Dynasty, the low table came to be predominantly used due to a type of under the floor heating system (ondol) that came into vogue at that time. The tables were often beautifully shaped and decorated. During the rituals and palace ceremonies, however, the high tables continued to be used, preserving the ancient tradition. Nowadays, the seated dining table with chairs is becoming popular while many families still use low tables.
A Traditional Korean Meal
Pansang is the usual meal of steamed rice, soup and side dishes.
Changkuksang is the main dish, and it is arranged with kimchi, cold greens, mixed vegetables, pan-fried dishes, confectionary, fruit and fruit punch. This simple meal can be served as lunch as well.
Chuansang – Alcoholic drinks (chu) and accompanying side dishes (an) are set on the table. The dishes vary depending on the kinds of liquor or wine.
Kyojasang is a large table prepared for banquets. Alcoholic beverages and a large variety of side dishes, rice cakes, confectionaries and fruit punch are all placed on the table. After the liquor is finished, noodle soup is served.
The Traditional Ceremonial Meal
Paegil (100th day after the birth of a baby) – Steamed rice, brown seaweed soup, white rice cakes, rice cake balls.
Tol (first birthday) – Steamed rice, brown seaweed soup, white rice cakes, rice cake balls, rice cakes of five different colors steamed on a layer of pine needles.
White rice cakes represent sacredness, rice cake balls, escape from misfortune, and rice cakes of five different colors, the five elements and the five virtues.
Marriage – The parents-in-law of the bride and bridegroom both prepare special dishes to express their mutual happiness and congratulations. The food includes fruit, confectionaries, and rice cakes which are stacked 30-60 centimeters high. This kind of table setting is called, “kyobaesang.”
Hwan-gap (60th birthday) – Kyobaesang is also prepared to celebrate one’s 60th birthday.

Comparison of crime rates between Philippines Angeles City and Clark Freeport Zone sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

It is important to many families to feel safe in a hotel in Angeles Pampanga. That is one of the main reasons that many tourists and local visitors from Manila choose to stay in a hotel in Clark Freeport Zone just outside Manila Philippines. Many tourists traveling with families and children do not like the hotels in Subic or some of the hotel in Angeles Pampanga. The resorts in Philippines Angeles City do not make guests feel comfortable and secure.

New developments from Clark Philippines that may be pertinent to businesses and investments in Pampanga Clark Freeport Zone are posted on HotelClarkPhilippines web site. Clark Philippines is a fast growth economic and business city comparable to Manila Philippines.

Retirement in Philippines is an interesting investment opportunity for foreign companies. Many investors are looking for a destination near Manila that offers safety and quietness to develop residential and retirement projects and Clark Pampanga seems to be an attractive business proposition. Investment opportunities in Clark Philippines include hotel and resorts, retirement village, vacation rentals, condominiums and other residential projects, and other leisure, tourism and hospitality businesses. Land in the main zone of Clark Freeport is not easy to find and is not as cheap as before but Clark is still much more attractive compared to other investment destinations in Philippines.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Korean Food

hotel clark — Thu, 24 Mar 2011 06:17:55 +0000

The resorts and hotels in Clark Philippines are, to many, a fine example to leisure lifestyle of suburban city in America. In the top resorts of Clark Pampanga, lake, beach, 13 hectares of picnic grounds covered with trees and green all put together to deliver a memorable getaway experience for foreign tourists visiting Angeles City Clark Philippines and residents of Manila driving up to Clark for a day trip or a weekend family outing. The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

Family with children can enjoy the picnic grounds and several large and small spots for swimming and water sports inside this resort in Pampanga. Parents can enjoy a day in leisure and relaxation in the shade provided by large Acacia trees throughout this resort. The ambience and beautiful view of the outdoor facilities of this beach resort in Clark Pampanga attracts visitors to go out of town from Manila for a getaway in the north.

Does anyone know how difficult it is to find a decent beach wedding venue in the Philippines? Sure, there are a lot of beautiful beaches but to find a beach where we can have a wedding ceremony in Philippines is next to impossible.

Beach wedding venue is very popular in Manila, Subic, Pampanga Angeles City and
Clark Philippines. Young wedding couples prefer outdoor beach wedding followed up by garden styled outdoor wedding receptions in Philippines. Best beach wedding venue in Philippines is Clearwater Resort wedding venues near Manila, Angeles City, Clark Philippines.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

The characteristics of Korean food

hotel clark — Thu, 24 Mar 2011 06:16:28 +0000

For centries,the Koreans have eaten the the products of the sea,the field, and the moutain because of the features of Korean peninsula and a distinguish climate makes Korean food more abundant.Korean foods are very special,exotic,and particular. The most distingushing feature of the Korean food is the spiceness. The basic seasonings-red pepper,green onion,soysauce,bean paste, garlic,ginger,sesame,mustard,vinegar,wine have been combined in various ways to enhance Korean foods.

Korean food has various side dish. Favorite side dishes are beantaste soup, broiled beef,fish,cabbage “kimchi”, and steamed vegetables. “the full course Korean meal “is called “Hanjoungshik”.It is composed of grilled fish, steamed short ribs, and other meat and vegetable dishes with steamed rice,soup,and”kimchi”.

“Kimchi” is the best known Korean food. It is vegetable dish, highly seasoned with pepper,garlic,etc. It is served with every kinds of Korean meals and it stimulates the appetite like pickles. Large quantities of “kimchi” are usually made in late fall or early winter for the winter. the making at this time is called “kimchang”. “kimchi” contains amounts of good nutritions such as vitamin C,and fiber.

Koreans also like meat dishes. is one of the famous dish to Westerners. “pulgoki” is generally called “Korean barbecue”. It is marinated in a sause made with soysauce,garlic,sugar,sesame oil ,and other seasonings, and cooked over a fire in front of table. For the other special food, “kalbi” , the short ribs of beef or pork is also good.The recipe is similar to “pulgoki”.

Soups ,”guk” and “cchigue” in Korean vary in taste and potency. Through the history, the soup culture was developed because of the famine or cold weather.When our ancestors were short of food, they made soup with small amount of vegetables and beef bones . Also the hot soup could play a role in protecting the cold . “maeuntang” is spicy,hot seafood soup that includes white fish,vegetables,boybean curd,redpepper powder. “twoenjang-guk” is a fermented soybean paste soup with baby clams in its broth. For the soups, there are other kinds of soups such as “miyok-guk”,”kimchi-cchigue”.

Vegetable dish is also popular in Korea. We, Korean traditionally eat more vegetables with rice in main meal than meats and the vegetable dishes are various in kinds and tastes. Korean call dishes made with only vegetables “namool”.There are two kinds of which are “saengche” , cold and raw “namool” and “saengche” , warm and steamed “namool”.

Korean table settings are classified into the 3-”chop”,the 5-”chop”, the 7-”chop”,9-”chop”,12-”chop” setting according to the number of side dishes served except rice,soup, and”kimchi”. The average family takes three or four sidishes. When a family hold celebrations or party ,a dozon or more delightful dishes are served. Korean food is shared by diners in one table,except rice and soup. All the dishes but hot soups are set at one time on a low table at which diners sit to eat.Chopstick and spoons are used for eating. Different from Japanese and Chinese,Korean use more thin chopstick made by metal,not wood.

Generally, the Korean diet uses much grains and vegetables which add fiber and protain from both vegetables (bean curd, beansprouts,bean paste, ,soy sauce) and meats.Korean food has moderate calories and low fat and sweet taste- very healthy and well-balanced. The Korean diet is changing and the Korean food industry is developing as fast as the speed of train. Even though the Western style and fast food diet are more and more famous in Korea in terms of curiosity and conveinence, the basic diet remains.

The best hotels outside Manila in Pampanga and Subic are listed here including a beach resort which is a semi-private establishment located in the central business district near shopping, business, entertainment, airport and other conveniences of Philippines Clark Freeport Zone. The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

This Pampanga resort hotel is different from other hotels in Clark Philippines or hotel in Angeles City. This Clark Hotel has large outdoor space for children to play and adults to enjoy some peace and quiet in the picnic grounds near the lake. Guests like the Hotel’s café breakfast garden which serves the best breakfast in Pampanga. Clearwater Resort has nice ambience and wide space, much better than the other hotels in Angeles City and Manila Philippines.

Many guests like staying at Clearwater Family Inn Hotel Room in the picnic grounds of this resort in Clark Pampanga. Some like the trees in the resort camping grounds. One can stay in other hotels in Angeles City but it is not often one finds amenities and ambience like Clark, not like Clearwater Resort in Angeles City Philippines.

Those who are lucky enough to get a room at this lake resort in Clark Philippines will be able to enjoy the magical sunrise across the lake of Clearwater Resort at dawn. This is the only hotel in Clark Pampanga that guests can really enjoy viewing sunrise.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

The new Seoul Food

hotel clark — Thu, 24 Mar 2011 06:15:29 +0000

Crunchy, moist and recklessly sauced, Korean fried chicken is what we should think when we hear KFC.
Maybe it will attract more fans now that it’s being made to order in the North York branch of Galleria Supermarket.
A whole chicken costs $19.99 and takes 30 minutes to make.
Recipes: Gamjatang (pork bone soup)and Bibimbap
You can watch as the pieces are coated with a seasoned flour and water mixture and deep-fried for 15 minutes. You can see the gorgeously fried pieces tossed with a spicy sauce made from gochujang (red pepper paste), soy sauce, a sweetener and sesame seeds. The result is full-on spicy but not incendiary. The riot of textures is saucy over crispy over moist.
“If you go to KFC you can get four side dishes,” says Galleria’s executive assistant/coordinator Won Ha, referencing the Colonel’s chain. “In Korea, we offer vinegar-pickled radish.”
Sure enough, the crunch of radish cubes is a cooling, crunchy replacement for slaw or celery sticks with blue cheese dip.
Galleria has proudly branded it’s poultry “Mom’s Chicken” and sells it fried, seasoned or seasoned and spicy.
We can already get Korean fried chicken at the two branches of Ajuker Fried Chicken and the Home of Hot Taste in Thornhill.
But the popular Korean snack food, best washed down with beer or soju, hasn’t taken off here like it has in New York City, where foodies frequent BonChon Chicken and Unidentified Flying Chickens.
Fried chicken is just one highlight of the second branch of Galleria at 865 York Mills Rd. The 40,000-sq.-ft., $7 million store opened in November with 540 parking spaces.
Galleria’s first outpost boasted bilingual staff, product signs and receipts when it opened with a splash in Thornhill in 2003. A third location will open in Mississauga next year.
The North York branch, west of Don Mills Rd. (the entrance is off Upjohn Rd.), expects customers will be 70 per cent Korean, 20 per cent Chinese and 10 per cent “other Canadian.”
You’ll find bilingual self-checkouts (Galleria developed its own software), bilingual signage and impressive prepared food offerings and a café. The store is even rebranding its logo so it’s English only.
On Friday, the Canadian Federation of Independent Grocers toured Galleria on a trip that included Longo’s Maple Leaf Square, Summerhill Market and the new Pusateri’s in Bayview Village Shopping Centre.
“It’s a wild store — you’re rocking,” Pete Luckett, the flamboyant entrepreneur behind Pete’s Frootique in Nova Scotia, told Galleria management.
“I always believe in creating a unique experience and separating yourself from what the other guys are doing. Also this will attract a lot of us white folks.”
Across North America, Korean food is picking up fans.
In Toronto, Cookbook Store manager Alison Fryer believes Korean food could be the new Thai food (but hopes it never becomes as ubiquitous as Japanese sushi). She predicts Korean barbecue, rubs, spices and cookbooks “will be everywhere” this year.
“We have such a huge Korean community and Korean food is already a staple in the Toronto food scene,” she observes. “I don’t think it’s a trend or a fad that’s going to go away in a year and a half. We’d never consider Greek food or Indian food that way.”
In the United States, TheDailyMeal.com declared Korean food and kimchi (pickled vegetables) to be tied for #17 spot on its list of top 25 trends for 2010. (It also called Korean fried chicken a “phenomenon” that’s “giving KFC a run for its money.”)
Two names creating Korean food buzz are Korean-American chef David Chang of the Momofuku empire in New York, and Kogi BBQ, a fleet of five Korean fusion taco trucks from California run by a Filipino-American married to a Korean.
Toronto’s Korean restaurant scene is clustered in Koreatown on Bloor St. west of Bathurst, and Yonge St. around Finch. Among Koreans, the North York shops are more popular.
“Now that Bloor St. Koreatown is starting to dwindle and more Koreans are opening their stores in North York, the new name for North York Koreatown is North Korea,” says Sam Lee, owner of the new Bi Bim Bap restaurant on Eglinton Ave. W.
Like T&T, the Asian supermarket chain now owned by Loblaw, Galleria has enough prepared food to qualify as a restaurant.
It has hired cooks from Korea and local restaurants to run its buffet, ready-to-eat, made-to-order and side dish areas.
Customers can watch most of the chefs work. In three open rooms at near the café, staff also roast seaweed, roast sesame seeds and press sesame oil, make fish cakes, bake walnut cakes, and produce tofu and soy milk.
Says Ha: “We want to be able to offer the most authentic recipes possible.”
Starting with its house-brand KFC.

Philippines wedding planners and wedding reception caterers recommend Clark Philippines as this year’s premier destination for beach weddings and garden receptions. Wedding couples in Philippines no longer prefer traditional indoor venues and hotel ballrooms for wedding receptions in Manila, Angeles City, Subic and Clark Freeport.

Selecting a good and safe event venue in Philippines is not that easy. Many public event venues in resort hotels in Philippines can’t deliver assurances of safety and security. This exposes our corporate and private events to risks that are not acceptable to us as event organizers in Philippines.

This hotel in Angeles Philippines has the perfect ambience for a romantic beach wedding and a garden style wedding reception, exactly the kind of wedding venue we have been looking for to get married in the Philippines. Angeles City is near Clark Philippines and just 90 minutes from Manila.

Garden style wedding reception can take place within a few meters from the beach of this hotel in Clark Philippines so guests and observe the ceremony at the comfort of their seats on the table.

It is important to visitor that the family feels safe in a hotel in Angeles Philippines. That is a main reasons that we choose to stay in this hotel in Clark Pampanga outside of Manila Philippines. Many don’t like the hotels in Subic or some of the hotel in Angeles City Pampanga. This highly recommended hotel in Angeles city Clark Philippines does not make them comfortable and secure.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Easy Korean Dinner Party Menu

hotel clark — Thu, 24 Mar 2011 06:14:23 +0000

2. Bean Sprout Soup (Kongnamulgook)

These Korean short ribs require a couple hours of cooking, but then almost no hands-on time after the initial prep work.
6. Barley Tea (Bori Cha)

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com