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the foods taste was terrible. The

main chef put too much salt in thefood so it was too salty, even bit-ter. I looked around at my familysreaction, but they were all goodexcept me. I tried to stand it and

keep eating the dish I was served,but my stomach began to hurt. Icouldnt stand it anymore and I

told my family that I couldnt eatany longer. After I complained mydishes, family members tasted mycuisine finally. And they were sur-prised about its taste. They could-nt believe how salty mine was. My

aunt called over the server andexplained our problem. She under-stood and gave me a new dish, butI was full enough so I couldnt eat

anymore. Before I finished mydinner, she already noticed I could-

nt eat anymore. So she gave us adiscounted price. I dont want to

go to that restaurant again, but thewaitress service was awesome.

By Lydia LiIn China, I want to review lots

of restaurant because there aremany nice and wonderful ones.However, In Irvine, Id like to re-

view a restaurant which is called

the Cheesecake factory. It is a verygood restaurant.

First of all, when I went to theCheesecake factory, their insideattracted me. The chair was verysoft, and I like the table near thecasement window. The chair is likea sofa. People sit there very com-fortably. Then, the waiters andwaitresses are very friendly. Theysmile when serving the guests.They all wear white clothes. Itlooks very presentable. I thinktheir inside is good for lovers andit looks romantic. The food is also

wonderful.Secondly, I went there againand I ordered different food. Iordered Bang-Bang Chicken andShrimp, Char-grilled CoulotteSteak and Corn Succotash. Theywere all very wonderful. I really

like them and they look very nice.The plant was beautiful, too.

In short, I want to go thereagain. The food, service, and insideare all very good. The price is justa little bit high. All of it was won-derful.

By Lindsay Chun

I went to the Cheesecakefactory the first day I came toAmerica because that day was mycousins birthday. So every familymember gathered together in therestaurant, and we ordered maindishes. The waitress was good but

ByAkane NozakiI would like to introduce Thai

Bamboo. I went there with myfriend because my friend recom-mended this restaurant. Actually, Ilove spicy food, so I usually go toThai Spicy with Kaho, but thisrestaurant inside was not like ThaiSpicy.

First, they gave us rice por-ridge. It was so healthy. I havent

eaten it in America. I think itsgood for your health and body.Second, they gave us three dishes:chicken, fried rice, and salad.When I saw the fried rice, I wassurprised because the plate was apineapple. It was so cute that Itook a picture. Ill never forget it.

Other dishes were also good anddelicious, but we ordered toomuch so we couldnt finish everydish.

After two weeks, I went thereagain, but I ordered differently. Iregretted this. It was good, but thepineapple fried rice was betterthan this one so next time I willorder pineapple fried rice. And Iwant to ask them how to cook it.

Cheesecake Factory: Yes or No?

I N S I D E

T H I S I S S U E :

Korean-Style

Pancake

3

Sour-Pepper

Soup

3

Mackerel and

Miso

4

Nikujagas

Recipe

4

Paella 5

Kimbap 6

Bulgogi 6

Thai Bamboo

( P M ) H I G HI N T E R M E D I A T E

Live to EatA P R I L 2 0 1 3V O L U M E 1 , I S S U E 1

S P E C I A L

P O I N T S O F

I N T E R E S T :

Honey Pig

BBQ

Hondaya

Rainforest

Caf

How to Cook

Rice

How to Cook

Steak

Indonesian

Noodles

Salmon Steak

Pork Braised

in Brown

Sauce


2/6

P A G E 2

If you have time ,

you should go

there and TRY

it!!!!

Hondaya

Tea and Milk

Honey Pig BBQBy Kaho Akiya

Since I came to America, I

eat Korean food a lot of the

time. Actually, I really like

Korean food. Thats why Iwent to a Korean restaurant.

This special restaurant is Hon-

ey Pig BBQ in Irvine. Its a new

restaurant that opened maybe

2 months ago.

First, I like this restaurant

because the place is clean

since its new. Actually, it is a

small restaurant, but there are

a lot of seats.

Second, the food tastes so

nice. The style is old Korean

BBQ. My friend told me this. A

lot of Korean restaurants have

American Korea food, but thisrestaurant has a real Korean

taste, like a Kimuche, meat and

rice.

Third, the service is also

better than other restaurants.

And the service is so quick.

Speed is very important for a

Korean restaurant. This is the

Korean culture.

Finally, the reasons above

are why I like that Korean

restaurant. I want to go every

week, but that restaurant is a

little expensive. If the pricewere cheaper, I could go every

week.

fried chicken balls that have a

spicy flavor.

The way it looks from

inside is simple. There are four

tables and three large sofas

with one big table.

The price is good for each

meal except for the Tea and

Milk because it is 7$ and in my

country it costs 0.26$!!.

By Faisal Alashari

Ive gone to a

restaurant next to the

Subway near the

Kaplan Institute on

Jamboree road.

The food was

awesome; Ive tried

The service is standard.

You get your own meals by

yourself once your name is

called.

At night, you get gas be-

cause of the garlic and white

pepper that is mixed with the

chicken.

Izakaya. Moreover, the taste

is good. It is not an imitation

made by people who do not

know authentic Japanese food.

There are so many kinds of

Japanese traditional foods. The

prices are not expensive. It is

almost the same as in Japan. Ifyou pay $30, you can be full.

The service is also good.

There are only Japanese assis-

tants, so the service is very

polite. I think Japanese service

is the best.

As I mentioned above,

Hondaya has good atmos-

phere, food, prices, and ser-

vice, so I recommend going to

Hondaya to you!!

By Yuki Saito

Hondaya is a Japanese res-

taurant in Tustin. I went there

two weeks ago. It was very

good, and the food I ate there

reminded me of Japan.

The inside of the restau-

rant is very nice. There is fur-niture made of trees and a

menu written in Japanese is on

the wall. The atmosphere of

the restaurant is Japanese

L I V E T O E A T


3/6

Korean-Style Pancake

P A G E 3V O L U M E 1 , I S S U E 1

By Jade Kim

Ingredients (standard for a per-

son): 80g flour, 1 egg, 80g chives, onion, 60g mysis relicta, 60g cuttle-

fish, 1 mashed red pepper, 24g

olive oil, 150cc warm water, 5g soy

sauce, 2g sesame, 1g vinegar, 4g

salt.

First of all, you need to put the

flour in a bowl and then add egg

with warm water. Make sure that

the water is neither too hot nor

too cold because if the water is too

hot, the dough can be sticky. Also if

it's too cold, it can't come togeth-

er. After that, you should stir until

the dough thickens. Make sure the

dough does not have lumps andthen add a little bit of salt. Put that

into refrigerator for a while with

wrap. You need to prepare washed

chives, mysis relicta, and cut the

cuttlefish fairly small. Also, thinly

slice the onion and pepper. When

ready, take out the dough from

fridge and then put the chives,

sliced onion, pepper, and cuttlefish

in the bowl with the dough. When

ready to cook, heat up a frying pan

with oil. Put a ladle of ready dough

into the pan and put chives on it.

After a few minutes, turn it on its

other side to be fried. While theycook, prepare a little bowl and put

soy sauce with a little bit vinegar

and sesame. The dish is ready to

eat!

burgers, and so on). The price of thefood is reasonable. It just depends onwhat food you want. I ordered themost expensive dish in there. It wasawesome and worth it. I rememberthere was fire shrimp balls, salad withbeans, and shrimp with cheese. Itcost me $25 dollars, but I was happyto eat there and spend an enjoyablehour with my friend.

By Linan HuangI remember a restaurant I went

to called Rainforest Cafe. Inside therestaurant, it looks like a rain forest.There are big trees and a waterfall.Moreover, there are some animal likeapes. It is an amazing restaurant whenyou get inside.

The feeling of sitting inside therestaurant is good and the waiterprovided me good service. They offerseveral dishes like most Americanrestaurants do (like salad, soup, ham-

Now, lets make the sour-

pepper soup. First, wash these

ingredients; second, cut the mush-

rooms, soft tofu, carrot and bam-

boo shoot into wires and then

marinate the tenderloin with cook-ing wine. The next step is: mix the

egg, and fry all the ingredients, and

pour 400ML water into the pot.

Then put in the soy sauce and boil

it for 2 minutes. After that, put the

rest of the seasonings into the

soup. Finally, the sour-pepper soup

is finished. Its really easy to make

and also delicious.

By Yitong Wei

The ingredients: a small piece of

tenderloin, one bamboo shoot, half

piece of soft tofu, an egg, 1/3 car-

rot, some mushrooms, 400ML

water.The seasonings: 1.5 teaspoon of

soy sauce, 1 teaspoon vinegar, the

right amount of white pepper,

cooking wine.

Sour-Pepper Soup

Rainforest Caf

The price of

the food is

reasonable. It

just depends

on what you

want.


4/6

P A G E 4

If you follow

these five steps,

you will eat the

most amazing

steak ever.

Mackerel Cooked With Miso

Nikujagas Recipe

How to Cook Steak in a Frying PanBy Mohammed Alsuwaidi

Things you need:

Frying pan (stainless steel is

suggested if you want to make

a pan sauce); a fork and knife;stove; a plate to keep food

hot.

Steps:

Rinse steaks with cold

water, then pat dry. Let the

meat come to room tempera-

ture before cooking, taking it

out of the fridge 30 to 60 min.

before it hits the pan.

Pour oil into the frying pan,

preferably stainless steel or

cast iron.

Check the sear after a few

minutes; check the undersideof the steak to see how the

sear is developing.

Cook through when the

cut is well seared, flip it and

wait a few more minutes, de-

pending on the thickness of

your cut and how long the

sear took to develop.

Finally, remove the steak

just before its done. Let the

meat rest for 5 to 10

minutes. The residual heat of

the steak will cook it to medi-

um-rare perfection.

If you follow those fivesteps you will eat the most

amazing tasting steak ever.

You can add your own touch-

es like putting white sauce or

red sauce as you like and enjoy

your steak.

es. Put the vegetables in withthe meat in the order of: on-

ions, carrots, and potatoes.When the color of the onionschange, add water, and theother seasonings (soy sauce,sugar, mirin, sake). Next, sim-mer it over medium heat untilthe liquid is reduced by half orless. In the end, put greenpeas

By Yuki SaitoIngredients:

Potatoes, onions, carrots,meat (beef or pork), greenpeace; water, soy sauce, sake(cooking wine), mirin (sweetseasoning), sugar.

Directions:First, peel the vegetables

and cut them. Next, stir frythe meat until the color chang-

in to give it a better appear-ance.

Nikujaga is a Japanesehome style dish. It is easy tomake, and it is very popular in

Japan. Every child likes it sowomen who cant makeNikujaga will not be able toget married.

How to make it:

Flow hot water to mackerel

to get rid of the bad smell.

Put all seasonings in flying

pan without ginger.

Cook on medium flame until

boiling

Put mackerel and ginger inflying pan.

Put the lid on and simmer 10

minutes.

End.

Opinion

Its suited to rice.

You should eat with white rice.

By Yuto Nakahara

Necessary for cooking:

4 pieces of sliced mackerel

1 piece of ginger

100cc of water

50cc of sake (Japanese alco-

hol)

Three tablespoons of

sweet sake (mirin)Three tablespoons of sugar

Three tablespoons of miso

One table spoon of soy

sauce

L I V E T O E A T


5/6

Second, you need to wash the

rice. Soak the shellfish in water to

freshen it if it had been salted. Next

cut the bacon and onion to 1cm. The

paprika also has to be cut. Grill the

shrimp and squid. Next, put the olive

oil and garlic in the pan. Put the on-

ion and bacon to be grilled in the

same pan (until the onion is a clear

color) Fry up the paprika. Next, also

put the rice also put in the pan. Add

white wine. And then add the 540cc

By Kaho Akiya

When I was 11 years old, I

learned Flamenco with my mom. My

dance teacher held a party at home.

We brought some food and she

made Paella for us. That was the first

time I ate the dish. Id never eaten

this kind of taste before. The food

impressed me. Sometimes, I make

Paella myself. Now Im going to intro-

duce a Paella recipe.

First, you have to prepare the

ingredients: rice 3 go (about 400 ml);

shrimp 250g (10pieces); shellfish

200g; squid 100g; 1 piece of bacon;

onion; paprika (yellow and red) each

1/3; little bit of garlic; white wine

40cc; tomato; 1 lemon; proper

amount of olive oil; proper amount

of Saffron & turmeric; thyme & bay

leaf.

of water, saffron, turmeric, salt, and

bay leaf. Put in pan to boil. Check the

taste.

We had grilled the shrimp and

squid before in a different pan. The

shrimp and squid now have to be put

in the main pan.

Cook rice with low heat. Third,

turn up the heat high for about 2

minutes and then turn the heat off.

Let the rice steam for awhile after

being cooked.

An arrangement of Paella is deco-

rated with watercress, tomato, and

lemon for looks.

Finally, this food isnt difficult to

cook. We can cook it quickly.

Indonesian Noodles

Paella

www.facebook.com/

kicirvine

By Mohammed Almugairin

The ingredients: noodles, lemon, salt, and

pepper.

These kinds of noodles are so popular in ourcountry and so tasty. It becomes yellow and

some people like the water of the noodles. And

the amazing thing is that it only takes fifteen

minutes to cook so its not going to take time

from you. Also, its very cheap. This means that

you might eat your dinner for one dollar. Finally,

thats the only thing that I know how to cook.

How to Cook RiceByA. Waleed Al. Jebreen

There are hundreds of different varieties of rice grown

worldwide, but most cooks only need to know a few basic

pointers to cook rice perfectly.One cup of raw rice yields about three cups of cooking

rice.

Needed: cup of white rice, salt, spices, and oil

Put 1 cup of rice and 2 cups (some kind may will need

more water ) of water in small pot.

Put in the oil and the spices and stir it for while .

Add the rice to the big pot and add the water too.

Reduce the heat to very low. If the temperature is too

high, the rice at the bottom of the pot can scorch while the

top rice is still undercooked.

Set a timer for 20 min.

Remove the lid and fluff the rice with a fork to separate

the grains.


6/6

The Sauce:5 TBS High quality mayo; 1TBS

Shredded pickles

Mix all the ingredients together.

*Everything you mix with the

mayo gives it flavor after one to two

weeks in the refrigerator. You have

better make the sauce one week

before the fish.

By Lindsay ChunI want to talk about Kimbap. Kimbap is a common food in

Korea. It is popular because it is easy to cook. Most Koreans eat

Kimbap at picnics like most Americans eat sandwiches at picnics.The word Kimbap means seaweed and cooked rice. Actually,Kimbap comes from Japans Maki sushi, but as time passed, itchanged so now Kimbap is different from Maki.

To make Kimbap, you should prepare the ingredients: sea-weed, cooked rice, radish pickled in vinegar, carrots, eggs, ham,a little sesame oil, 1 tsp of salt, and 1 and 1/2 tbsp of olive oil.But you can put any ingredients in Kimbap, like tuna, cheese, oranything else that you want.

When all the ingredients are ready, cut the pickled radish,carrots, ham, and cooked eggs into a long length. And then putthe sesame oil, salt, and olive oil into the rice and mix. Afterthat, place the seasoned rice on the seaweed and put the otheringredients on the rice. The next step is to roll the Kimbap tomake a long round shape, like a pole. To prevent the seaweed

from tearing, you should put some sesame oil on the surface ofthe Kimbap. Finally, you can cut the Kimbap and eat it. Delicious!

By Faisal Alashari

Ingredients:1 Slice of Salmon; 1 TBS Salt;

TBS Black Pepper; 1 TBS Butter

*not optional in this recipe*; 2

Lemons *large*; 4 TBS water

Mix all of the ingredient in a

bowl, pour the liquid on the slice

and put it in the oven for about 20

minutes on 300 degrees. Turn off

the oven and leave the fish inside

about 15 to 20 moments and then

enjoy the perfect slice of salmon.

*You can filter the liquid if you

want your fish look normal.

By Youngho Song (Will)Have you ever tried

Bulgogi? The word Bulgogiliterally means fire meat inKorea. It is a Korean dish thatusually consists of grilled mar-inated beef. Bulgogi is listed atnumber 23 on the Worlds 50most delicious food readerspoll compiled by CNN Go in2011. Although Bulgogi is notmy favorite meat, its reallyeasy for foreign people toenjoy. That is why I selectedBulgogi to introduce to my

classmates.Ingredients:1/2 pound of beef, thinly

sliced, 2 big spoons of soysauce, 2 teaspoons of sesame,3 teaspoons of crushed garlic,2 big spoons of brown sugar,1/2 piece of fresh pear, 2teaspoons of red peppersauce, little bottle of water.

Directions:Mix all of the ingredients

in a big bowl; toss the ingredi-ents with your hands for tenminutes; put in the refrigera-tor for one hour; ready a bigfrying pan, and a little spoonof sesame oil; mix it together,and roast the beef and ingre-dients. When finished, enjoy.

Reference:Dont roast the beef for

too long.

By Lydia Li

Prepare:

500g pork steak, one cinnamon stick, 3 anise (also called Daliao), fivepieces of ginger, 6 red dates (also do not put)

Condiments:

2 teaspoons of dark soy sauce (30ml), 1 teaspoon salt (5 grams), 3

teaspoons of sugar (15g)

The first step:

Cut into 2cm wild-pigs and peel ginger slice. Then put oil into cinna-

mon and anise. After fry out the fragrance with small fire, turn it into a big

fire and put in the pork steak. After frying out the stirring coloration, con-

tinue to saut 2 minutes until oil is absorbed.

The second step:

Put in dark soy sauce, sugar, salt and mix all the condiments well. Then

continue to fry and stir 5 minutes to make meat colored and tasty. And

then add water (it must be boiled water). Water will submerge the meat.After boiling, skim froth.

The last step:

Put in red dates and ginger, put a lid on the pot, turn the fire down and

simmer 40 minutes. During this period, pay attention to the water in the

pot, add a little boiling water when the water becomes insufficient. After

40 minutes, open the lid, turn up the fire and mix the soup, so it will have

a lager of stiff rich sauce for each pork braised in brown sauce.

My Salmon Steak

Bulgogi Pork Braised in Brown Sauce

Kimbap

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