Daejeon, once again

Mid-afternoon of Christmas Day found us winging our way to Daejeon, South Korea with our eldest daughter and her husband. It was the second time for me to visit the progressive city, where my second daughter and family are based. This was also my second time to use the airport’s Terminal 3.We found the airport as well as the Cebu Pacific check-in staff passenger-friendly. However, Pinoys will always be Pinoys – at least two families jumped the queue. Contrary to what we were told on the ground, dinner was served; we chose the chicken dish, which was good.

We were warned against the cold, the temperature going so many degrees below zero. Indeed, on touch down, we felt the chill. It was the early morning of Dec. 26, our son-in-law’s birthday, and British Boxing Day.

There starts our eating journey into the culinary world of Europe and South Korea. Maybe this will give our readers ideas for entertaining at home rather than going to a restaurant. Home gatherings are more comfortable and cozy, plus an exchange of recipes can be made among the diners.

One thing we always look forward to when dining with family is the stuffed roast turkey which our resident chef makes to perfection. We have yet to ask for his recipe, but suffice to it say, he fills the bird up with a mixture of chestnuts and spices. Of course we had cranberry jelly, roasted potatoes and gravy. Before this main course, we had slices of home-made ham. Dessert was an original Christmas pudding topped with a Santa Claus sugar figure, served with champagne-laced sauce. Wine and coffee completed the meal. The Christmas cake, akin to the American fruitcake, with white sugar frosting attractively decorated with the season’s traditional figures, tempting as it was, remained untouched until the following day.

One cannot be in Korea and not try the famous bulgogi (grilled meat cooked at the table).Thus for the second night, it was what we had for dinner. The tender meat was easier to cut with a pair of scissors, a technique we will adopt when we get back to the Philippines. Needless to say, a selection of kimchis (the spicy accompaniment for Korean food) was laid on the table.

On another night, we were treated to a typical Korean New Year dinner by a very gracious couple, Mr. and Mrs. Shin, who are my children’s friends. The lady of the house, like a typical housewife, prepared the delicious meal of chapchae, a flavorful noodle dish with meat, vegetables, and strips of scrambled egg. This was followed by the traditional thick soup, taeokgu, with slices of fish cake and meat dumplings. Fruits were served to cap the meal.

Finding ingredients is not a problem if ever anybody would want to cook any of the special meals we enjoyed on our trip. Supermarkets in Metro Manila, and maybe in big cities outside the metropolis, carry lots of European and Korean ingredients. You can also substitute chicken for the turkey. Korean mixes, like bulgogi and kalbi, are readily available. Get a recipe book and you’ll be okay.

Happy cooking!

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