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Wednesday, August 27, 2008

 
I. Họ: Họ theo tiếng Hàn chính là số cuối cùng trong năm sinh của bạn. ( V dụ 1987 : --> 7 --> Lee )
- 0: Park.................... - 5: Kim
- 1: Kang.................... - 6: Han
- 2: Shin.................... - 7: Lee
- 3: Choi.................... - 8: Sung
- 4: Song an............... - 9: Jung

II. Đệm: Tên đệm trong tiếng Hàn chính là tháng sinh của bạn. (VD: tháng 6 ---> Sang )
- 1: Yong.................... - 7: Ha
- 2: Ji........................... - 8: Hyo
- 3: Je......................... - 9: Soo
- 4: Hye.................... - 10: Eun
- 5: Dong.................... - 11: Hyun
- 6: Sang.................... - 12: Rae

III. Tên : tên bạn chính là ngày sinh của các bạn đó (VD: ngày 3 --> Joon)
- 1: Hwa.................... - 16: Rim
- 2: Woo..................... - 17: Ah
- 3: Joon.................... - 18: Ae
- 4: Hee....................... - 19: Neul
- 5: Kyo....................... - 20: Mun
- 6: Kyung.................... - 21: In
- 7: Wook..................... - 22: Mi
- 8: Jin.......................... - 23: Ki
- 9: Jae......................... - 24: Sang
- 10: Hoon.................... - 25: Byung
- 11: Ra.......................... - 26: Seok
- 12: Bin......................... - 27: Gun
- 13: Sun......................... - 28: Yoo
- 14: Sub......................... - 29: Sup
- 15: Soo..........................- 30: Won.................... - 31: Ri

# posted by Jimmy @ 8:28 AM 0 Comments
 
_Họ : số cuối cùng trong năm sinh của bạn chính là Họ của bạn thời Cổ Đại:
0 : Liễu .........................5 : Đông Phương
1 : Đường...................... 6 : Đỗ
2 : Nhan........................ 7 : Lăng
3 : Âu Dương................ 8 : Hoa
4 : Diệp......................... 9 : Mạc

_Tháng sinh của bạn chính là tên đệm của bạn, thử tìm xem:
1 : Lam........................ 7 : Ngọc
2: Thiên...................... 8 : Kỳ
3 : Bích........................ 9 : Trúc
4 : Vô......................... 10 : ( ko có tên đệm )
5 : Song...................... 11 : Y
6 : Ngân..................... 12 : Nhược

_Ngày sinh của bạn chính là tên của bạn rồi:
1 : Lam........................... 16 : Điểm
2 : Nguyệt...................... 17 : Song
3 : Tuyết........................ 18 : Dung
4 : Thần.......................... 19 : Như
5 : Ninh.......................... 20 : Huệ
6 : Bình........................... 21 : Đình
7 : Lạc............................. 22 : Giai
8 : Doanh........................ 23 : Phong
9 : Thu............................ 24 : Tuyên
10 : Khuê........................ 25 : Tư
11 : Ca.............................. 26 : Vy
12 : Thiên........................ 27 : Nhi
13 : Tâm.......................... 28 : Vân
14 : Hàn........................... 29 : Giang
15 : Y................................ 30 : Phi........................ 31 : Phúc

# posted by Jimmy @ 7:59 AM 0 Comments
 
Moi ban vào đây xem tên VIP của mình :

_Số cuối của năm Sinh các bạn sẽ là Họ nha :
0 : Đạp......................... 5: Đù
1: Dãnh........................6 : Cầu
2: Danh........................ 7: Tỏi
3: Bành.........................8: Chão
4: Nạo.......................... 9: Ngọ


_Tên đệm: tháng sinh của bạn là tên đệm của bạn:
1 : Thị........................ 7: Tàn
2: Hôi........................ 8: Lũng
3: Trùm.................... 9: Cạp
4: Cùi...................... 10:Cà
5: Nhòi..................... 11: Mạc
6: Dăng..................... 12: Xì


_Tên : ngày sinh của bạn là tên của bạn:
1: Búa........................ 16: Sò
2: Nhão..................... 17 : Mực
3: Nghé..................... 18 : Hù
4: Nhục...................... 19 : Mùng
5 : Hèn....................... 20: Thùi
6 :Tòi......................... 21 : Đíu
7:Héo......................... 22 :Yểu
8: Thọt...................... 23 : Tọt
9: Thòn...................... 24 : Hến
10 : Mẹc...................... 25: Nổ
11 : Nỡ........................ 26: Hán
12 : Bé ba................... 27 : Mắm
13 : Gờm...................... 28: Sạt
14: Khạp...................... 29 : Bóng
15: Nhái....................... 30: Móng................ 31 : Mén

# posted by Jimmy @ 7:41 AM 0 Comments

Thursday, August 14, 2008

 
Mid-Autumn Festival in Vietnam

Tet Trung Thu, as it is known in Vietnam, or the Mid-Autumn Moon Festival as we refer to it in America, is a wonderful, ancient festival that revolves around children.
The Festival dates back as far as 15-20,000 years ago in Southeast Asia, and is traditionally held on the 15th day of the 8th Lunar Month. This year, the date of the Festival is Octorber 5, the same day as the full moon. The Mid-Autumn Moon Festival is one of the two most popular festivals in Vietnam, and has been important to families in Vietnam for many years.
It is said that originally, the Festival came about as a way for parents to make up for lost time with their children after harvest season. The harvest was done by September, (August in the Lunar calendar) and the parents were anxious to spend time with their children and do something special with them, as well as celebrate the harvest, after spending much time working hard and away from the family. It was held under the full moon, which represents fullness and prosperity of life.
The festival is very much like a combination of Halloween and Thanksgiving. Children parade on the streets, while singing and carrying colorful lanterns of different sizes. Some of the popular shapes include fishes, stars, butterflies and a lantern that spins when a candle is inserted, representing the earth circling the sun.
Dances are also traditional, and include the dragon dance and the flower dance.
It is customary to give Banh Trung Thu, boxes of moon cakes, which are traditionally very rich in taste. The cakes are filled with lotus seeds, ground beans and orange peels and have a bright yoke in the center to represent the moon.
Today, the Mid-Autumn Moon Festival, as well as encouraging affection for children, promotes education, poetry, dance and arts and crafts.
Many Vietnamese communities in the USA hold Mid-Autumn Moon Festivals, including Washington DC and San Jose. For families that don't live in an area with an organized Festival, have your own! It is a wonderful opportunity to share and learn about your child's culture, and a great opportunity for family fun too!
To help children get ready for the Festival, parents can help children make their lanterns and costumes for the lantern procession and discuss the history and culture of Vietnam.

Showing our love for our children and teaching of Vietnam's love for their children is a wonderful reason to celebrate

Vietnamese song that children like to sing in this holiday:

Tết Trung Thu rước đèn đi chơiEm rước đèn đi khắp phố phường

Lòng vui sướng với đèn trong tayEm múa ca trong ánh trăng rằm

Đèn ông sao với đèn cá chép Đèn thiên nga với đèn bướm bướm

Em rước đèn này đến cung trăng Đèn xanh lơ với đèn tím tím

Đèn xanh lam với đèn trắng trắngTrong ánh đèn rực rỡ muôn màu

Tít trên cao dáng tròn xinh xinhSoi xuống trần ánh sáng dịu dàng

Rằm tháng tám bóng Hằng trong sáng Em múa ca vui đón chi. Hằng

Tùng dinh dinh cắc tùng dính dínhTùng dinh dinh cắc tùng dinh dinh

Em rước đèn này đến cung trăngTùng dinh dinh cắc tùng dính dính

Tùng dinh dinh cắc tùng dinh dinh Em rước đèn mừng đón chi. Hằng

Tết Trung Thu bánh quà đầy mâm Em bé nhà ưa đứng quây quần

Đòi hạt sen bánh dẻo đầy nhân Em muốn ăn bốn, năm ba phần

Ngọt thơm như bánh dẻo bánh nướng Ngọt cay như mứt gừng mứt bí

Ăn mát lòng lại thấy vui thêm Hạt dưa nghe cắn nổ lốp đốp

Người vui hoan nói cười hấp tấpBao tấm lòng mừng đón trăng rằm.


# posted by Jimmy @ 10:05 AM 0 Comments

Wednesday, August 13, 2008

 
Lotus rice (Cơm chiên hạt sen)

Far from Cantonese fried rice , let's try Hue lotus rice .. fried with lotus seeds , shrimps and chicken !

Ingredients (for 4 persons) :

- 500g steamed rice
- 100g dried lotus seeds
- 100g shrimps
- 150g chicken
- 3 eggs Chicken fat
-3 small o­nions
- 1tsp chicken powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp seasoning salt
To prepare:
- Stew the dried lotus seeds and set aside
- Cut shrimps and chicken into small cubes; then mix with seasoning salt and set aside for five minutes.
- Pan fried egg and cut o­ne third of it into small cubes. Set the rest aside for garnish.
- Sautee the shrimps and chicken until well-done, then set aside.
- Add the chicken fat, sliced o­nion, salt, pepper; and chicken powder and fry until the rice becomes slightly dry; Add the shrimps; chicken, egg and lotus seeds and mix well.
- Cut the remaining egg into wedges and arrange it o­n a plate. Place the rice in the center.

# posted by Jimmy @ 9:24 AM 0 Comments
 
Mixed noodle soup (Bún thang)

Bun thang is ranked highly among the culinary specialities of Vietnam. Part of the disk is that it is not so easy to find and so o­ne does not get to taste it everyday. Moreover, bun thang might taste delicious in o­ne place but not neccessarily be as good somewhere else.
People often have a party serving bun thang o­n the 4th or 5th of the Tet holiday. When o­ne feels tired of banh chung or greasy food like pook pie, spring roll, trotter stew, meat pie, bun thang is the ideal dish. This delicacy satisfies all the requirements for an interesting soup full of sour, hot, and tasty flavours without being heavy or greasy.
Like other kinds of noodle soup, bun thangs delicacy uses similar ingredients: roung rice noodles blanched briefly in boiling water, broth, some protein, spices... However, to make it perfect requires particularly strict and rigorous cooking techniques.
A savoury bowl of bun thang depends fist and foremost o­n broth. The sweetness of the broth should not come from monosodium glutamate and should be free from the strong flavour of boiled ox or buffalo bones. Therefore, the broth has to be prepared from chicken broth cooked with prawns, shelled shrimp or sa sung (sea leech), and the aforementioned bones. These ingredients together bring about the required sweetness, which is neither fatty nor smelly and result in a clear broth.
The broth should be incessantly boiled right up to the time of serving. o­ne has to disperse the heat by blowing at the bowl before tasting the soup.
On top of a bowl of bun thang lies a layer of different ingredients, not mixed randomly together, but arranged so each element occupies a corner of the bowl: shreds of pork pie and thin-fried egg, soft chicken fillets cut into shreds, fluffy shredded sea shrimp, each in its place, each set off from the other ingredients.
Most of these have a yellow colour, though with different nuances: the ivory yellow of pork pie, the bright yellow of fried egg, the plain yellow of shredded sea shrimp, and the shiny yellow of chicken fillet, all situated against the background of very white rice noodles.
Several kinds of herbs can also add colour to a bowl of bun thang: the fresh green of coriander, the dark green of basil, the plain green of flagrant knotweed, the jet-black of pepper, and the bright red of chilli.
Bun thang, obviously, must be served in big bowls. Small bowls cannot keep the heat of the broth for a long time, thus reducing the deliciousness of the dish.The bowl of bun thang should also be filled up to the top with the broth, which is as clear and ivory-yellow as honey.
The essence of this specialty, the quintessence which bun thang cannot stand without, is belostomatid (cà cuống) , an essence squeezed from a particular kind of beetle. Just a little of belostomatid and a spoonful of shrimp paste perfectly highlight the rich flavour of the dish. The hot savour of belostomatid and the strong smell of shrimp paste, though they may be considered as two opposite musical notes, harmonise with each other to form a wonderful chord.

# posted by Jimmy @ 9:17 AM 0 Comments
 
Chicken simmered (Gà tần)


Chicken simmered (gà tần) is really different to the typical pho ga, mi ga, chao ga routine. The best bit is that it not o­nly tastes good, it is actually good for your health.

Chicken simmered is a Hanoi speciality and a deeply-guarded traditional recipe incorporating a special mixture of secret herbs and spices handed down from parent to child over generations. The result is a quarter of chicken bobbing in a tasty broth, which is believed to be something akin to a health tonic by Vietnamese connoisseurs. A bowl of chicken simmered will impart energy and vitality, gives strength to your tendons and bones, helps you sleep better and eases backache and asthma.

Preparation centers o­n choosing the right chicken for the job. An old chicken will be too tough and a spring o­ne may not impart the right flavour. But o­nce the perfect chicken has been found, it is drawn, quartered and marinated in salt and spices for about 20 minutes before being simmered with medicinal herbs, nuts and seeds.
We didnt see all of our chefs sacred ingredients, but what we did see going into the bowl of chicken simmered included artemisia, a member of the daisy family believed to ease headache, neurasthenia, rheumatism, irregular periods and other ailments. We also spot angelica root in the mix, which is known to soothe stomachache, constipation and menstrual cramps. Lotus seeds also entered the bowl, good for stress, dried fruit for the heart and root medicine for the blood. Then the whole lot is served up in a steamy bowl with sweet, fried bread.

Vietnamese people is not sure if this is part of the tradition, they found this meal was best washed down with a few glasses of young rice wine (rượu nếp cẩm).

# posted by Jimmy @ 9:04 AM 0 Comments
 
Duc cake (Bánh đúc)

Duc is a popular kind of steamed savory cake, which originated in northern Vietnam. In Hanoi, banh duc is usually sold at small food stalls and can be eaten throughout the day as a snack. This cake comes in two varieties, o­ne made from corn flour, the other from rice flour.
Other ingredients include water, peanuts and lime juice and the finished cake is soft, smooth and colourless.As a frugal but nutritious meal, banh duc is often eaten with steamed meat, sesame seeds and salt.
But today, in some places, especially in urban areas like Hanoi, banh duc is developed into a hot meal eaten with steamed meat, mushroom, fried o­nion and fish source. City dwellers enjoy this dish as it bring them a taste of simple life.

# posted by Jimmy @ 8:52 AM 0 Comments

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