연예인 2011. 11. 24. 05:55

Jang Jin-young

Jang Jin-young (Hangul: 장진영; or spelled Chang Jin-yeong; June 14, 1974 – September 1, 2009) was a South Korean actress. Her death came after a year-long battle with stomach cancer.Jang began her career as a model, and participated in the 1993 Miss Korea beauty contest, before making the switch into acting. After making her film debut in 1998, Jang received critical praise and won a number of awards for her work. She became only the second winner of two Blue Dragon Film Awards for Best Actress, having won in 2001 for Sorum, and again in 2003 for Singles. As of 2008, Jang was one of the highest paid stars in the Korean film industry, earning in the region of \400 million per film.
Jang as aviation pioneer Park Kyung-won in the 2005 biopicBlue Swallow.
n 2006, Movie Week magazine compiled a list of Korea's 25 most beautiful faces, which named Jang as the sixth most beautiful woman. The results were taken from a poll of 86 of the top domestic photographers.Jang was one of the guests at the "Curtain Call" section of Star Summit Asia, a side event of the inaugural Asian Film Market to showcase established Asian stars for the international marketplace. Speaking at the press conference she professed a love foraction films, and expressed a desire to one day star in a Chinese action film.During a regular health check on September 22, 2008, Jang was diagnosed with stomach cancer. This was considered a strange and tragic coincidence as she was well known for her role in Scent of Love as a woman dying of stomach cancer.She had been suffering from pains while eating, but had believed the cause to be a stomach ulcer. In a telephone interview aired on MBC's After News programme on 29 November 2008, Jang told the public that she had been undergoing Western medical treatments coupled with traditional herbal remedies, and that her health was improving. Eventually, her condition continued to deteriorate and Jang was hospitalised in Seoul, where she died at approximately 4:04 p.m. on September 1, 2009.http://www.firstnamestore.com/?p=30897


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음식 2011. 11. 24. 05:46

Green Curry

Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than phanang/padang curries.[citation needed] However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.[citation needed]The main ingredients for the sauce consist of coconut milk, green curry paste, aubergine, pea aubergine, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, kaffir lime peel, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of palm sugar. Finally, kaffir lime leaves, phrik chi fa ("sky-pointing chilies", large mild chilies) and Thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, krachai (wild ginger, Chinese keys) is added. Thai green curry can be made using readily available commercially made curry paste.
a grey, stone mortar is shown from above, containing a bright green, slightly lumpy paste
Freshly made green curry paste in a mortar
Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry is usually eaten with rice or with round rice noodles known as khanom chin (ขนมจีน).Green Curry Thai Cuisine 3513 Ditmars Boulevard, Astoria, NY 11105-2108(718) 777-7013 ‎
[mappress mapid="105"]


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음식 2011. 11. 24. 05:45

Nasi goreng

Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.Nasi goreng is considered the national dish of Indonesia.There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.Bali Nusa Indah 651 9th Avenue, New York, NY 10036(212) 265-2200 ‎balinusaindahnyc.com[mappress mapid="261"]http://cooksns.com/?p=227

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음식 2011. 11. 24. 05:33

Beef Chow Fun

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
  • 1 lb beef flank steak
  • 5 teaspoons dark soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar
  • a few drops sesame oil
  • 1 teaspoon cornstarch
  • 1/2 pound fresh rice noodles
  • 1 8-ounce can baby corn
  • 2 garlic cloves
  • 1 tablespoon Chinese black bean sauce
  • 1 1/2 to 2 tablespoons oyster sauce
  • 5 tablespoons oil for stir frying, or as needed
Preparation:
Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak for 15 minutes.While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain. Smash, peel, and chop the garlic cloves.If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce.Yuen Yuen Restaurant61 Bayard St # 1, New York, NY 10013-4937(212) 406-2100 ‎[mappress mapid="82"]


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이름 2011. 11. 24. 05:24

Bathsheba

BathshebaLocal Origin of Name: EnglishFrom the Hebrew name BathshebaMeaning:(Batsheva), 'Daughter of an oath to God' 2 Samuel 11:3 Emotional Spectrum The seasons affect  her emotions more than most. Personal Integrity  • Friends know that Bathsheba  can keep a secret. Personality • A quiet person, but quite a person.Relationships Likes her friends to be prompt!Travel & Leisure • The intrigue of foreign travel  lures her. Career & Money • She has a natural  business sense, and will go far.Life's Opportunities A person who welcomes new technology, Bathsheba will go far.Bathsheba's Lucky Numbers: 45 • 38 • 36 • 18 • 7 • 57v>http://www.firstnamestore.com/?p=14136

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음식 2011. 11. 24. 05:16

American fried rice

American fried rice (Thai: ข้าวผัดอเมริกัน, RTGS: khao phat amerikan, IPA: [kʰaːw pʰat ʔameːrikan]; Malay: Nasi Goreng USA) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons. Other ingredients like pineapple are optional. Because it was invented during the Vietnam War era to serve to United States Marine Corps and United States Air Force personnel stationed in Thailand, it is generally not found in Thai restaurants outside Thailand. With the recent[when?] proliferation of Thai restaurants, American fried rice is now appearing on Thai restaurant menus in the United States. The name comes from the fact that most of the ingredients are American or at least Western in origin.The Malaysian equivalent of American fried rice, called Nasi Goreng USA, is made with many of the same ingredients.Zengo622 3rd Avenue, New York, NY 10017(212) 808-8110 ‎richardsandoval.com[mappress mapid="260"]http://cooksns.com/?p=224

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