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Mitzie Mee Blog

Opskrift: Dalgona – Koreansk slik

by Sanne
Dalgona candy recipe

For nogle år siden var Dalgona-kaffe kæmpestort, men de færreste vidste hvad slikket, som den nye, fancy kaffe fik sit navn fra, egentlig var. Det fik Squid Game dog ændret på, men hvis du ikke har set Squid Game, så kan jeg fortælle, at Dalgona er en slags traditionel sydkoreansk slik, som man typisk køber fra små boder på gaden. Det er rigtig let at lave, men svært at få til at se ud, som dalgonaen i Squid Game. Mine dalgona-slikkepinde er noget tykkere (og meget grimmere) end traditionel dalgona lavet af professionelle. Bagepulveret lavede nogle kæmpe bobler i skummet så overfladen af dalgonaen er lidt krateragtig og ikke så jævn og glat, som den skulle være. Jeg mistænker, at det er fordi, at jeg ikke fik rørt længe nok i skummet efter at have tilsat bagepulveret.

Har du alligevel mod på at give dig i kast med en gang dalgona (ja, det har du da!), så får du opskriften her. I videoen nedenfor, kan du se, hvordan jeg gjorde, men vil du vide, hvordan det rigtigt skal se ud, så har jeg lagt et videoklip i slutningen fra en dalgonabod i Seoul.

Opskrift: Dalgona - Koreansk slik
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Opskrift: Dalgona – Koreansk slik

Recipe by Mitzie Mee – Sanne
Course: Slik
Servings

1

slikkepind

Ingredienser

  • 1 spsk sukker

  • 1/4 tsk bagepulver

Sådan gør du

  • Smelt sukkeret i en lille pande. Jeg har en mini-stegepande beregnet til et enkelt æg, og den er perfekt for formålet. Har man et komfur med gasblus kan man også bruge en øse/slev/stor ske i rustfrit stål, men pas på ikke at brænde fingrene.
  • Jeg har set at andre opskrifter anbefaler at man rører i sukkeret kontinuerligt, men som alle, der har lavet brune kartofler ved, så er det ikke at anbefale. Rører man i sukkeret, før det er smeltet, krystalliserer det nemlig på skeen og bliver megasvært at få smeltet senere, så rør kun en lille smule efter at sukkeret er smeltet helt.
  • Tilsæt bagepulver når sukkeret er smeltet, og nu må du gerne røre alt det du vil, så bagepulveret bliver fordelt ordentligt og forvandler det smeltede sukker til et gyldenbrunt skum.
  • Skrab skummet over på en bageplade med bagepapir. Man kan også bruge andre fade eller slip-let overflader. Forsøg at holde formen på skummet nogenlunde rund.
  • Placer et træspyd, eller hvad du ellers kunne tænke dig at bruge som pind, i midten af den nederste halvdel af dalgonaen. Vent et par sekunder før du trykker dalgona-massen flad med et fladt objekt. Jeg anvendte bunden af en glasskål.
  • Inden dalgonaen størkner og bliver hård kan man presse mønstre i den med kageudstikkere.

Opskrift-video

Opskrift: Dalgona – Koreansk slik
Opskrift: Dalgona – Koreansk slik
Opskrift: Dalgona – Koreansk slik
Opskrift: Dalgona – Koreansk slik
Opskrift: Dalgona – Koreansk slik

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Hong Kong: Afternoon tea på Café 103 på Ritz-Carlton

by Sanne
Afternoon tea at Café 103, the Ritz-Carlton, Hong Kong

På min sidste dag i Hong Kong stod det ned i stride strømme. Check-ud fra hotellet var kl 12, men mit fly gik først om aftenen, så jeg skulle finde på noget at lave hele eftermiddagen. Min oprindelige plan om en gåtur langs vandet virkede pludselig ikke så tiltalende, så i stedet besluttede jeg mig for at bestille bord til afternoon tea på Café 103 på Ritz-Carlton Hong Kong.

Der var ikke nogen ledige borde ved vinduerne, så jeg selv om jeg var på 103. etage var der ikke meget udsigt fra det bord jeg blev tildelt. I stedet var der lagt forskellige magasiner frem, så jeg havde noget at bladre i under måltidet.

Jeg er faktisk ikke engang sikker på, at der overhovedet er borde helt henne ved vinduerne på Café 103, for jeg kunne ikke få øje på nogle derfra hvor jeg sad. Bortset fra udsigten (eller mangel på samme) var det dog en virkelig god afternoon tea. Først blev jeg bedt om at vælge hvilken slags te jeg kunne tænke mig. Det var et svært valg for alle sammen lød virkelig gode, men i samråd med tjeneren kom jeg frem til at starte med Sakura! Sakura! som var en grøn te med kirsebærblomster.

Ritz-Carlton i Hong Kong er kendt for at samarbejde med forskellige eksterne kokke og gourmet brands om deres afternoon tea, og da jeg var der, havde de fået hjælp til menuen fra Sugarfina, som er et gourmetslik-mærke, der er særlig kendt for vingummibamser med alkohol. En af desserterne var en skøn champagnecreme med jordbær og en champagne-bamse på toppen. Den kunne jeg godt have spist flere af:)

Det var en rigtig fin måde at tilbringe eftermiddagen på, men næste gang tror jeg, at jeg vil forsøge at få et bord med bedre udsigt. Chancen for dette er nok større på The Lounge & Bar, som ligger på 102. etage og som også serverer afternoon tea, for det lader til, at de har flere borde ved vinduerne. Ellers er der jo også altid Ozone, som er den imponerende bar på 118. etage på Ritz-Carlton.

Café 103, International Commerce Centre (ICC), 103/F The Ritz-Carlton Hong Kong, 1 Austin Rd W, West Kowloon, Hong Kong

On my last day in Hong Kong it was pouring down. I had to check out from the hotel at noon, but my flight was not until the evening, and my original plan to go for a walk along the water did not seem very attractive. Instead I called The Ritz-Carlton in Hong Kong and made a reservation for the afternoon tea at Café 103. My table was far from the floor-to-ceiling windows, so even though I was on the 103rd floor, I did not have much of a view. Instead they provided me with different kinds of magazine, so I wouldn’t get bored during my afternoon tea for one. Except for the view (or the lack of it), it was a really nice afternoon tea. First, I was asked to pick the tea I wanted, and it was more difficult than it sounds, because there were so many different kinds to choose among. After consulting the waiter, who turned out to be very well-versed in teas, I finally decided on the Sakura Sakura tea, which was a green tea with cherry blossoms and a mild and flowery flavor. The Ritz-Carlton in Hong Kong are known for collaborations with chefs and different gourmet brands for the afternoon tea, and when I was there, the menu was made in collaboration with luxury candy store Sugarfina, which are particularly known for boozy gummy bears. One of the desserts I had was a champagne cream with strawberry topped with a champagne-infused gummy bear, and it was exquisite. I could have eaten a whole family of those bears:) It was a nice way to spend the afternoon but next time I go, I will try to get a table with a better view. I did a little online research, and it seems like The Lounge & Bar, which is on the 102nd floor and also serves afternoon tea, has more window tables available, so maybe they are a better choice. Otherwise, there is always Ozone, which is the beautiful bar on the 118th floor at the Ritz-Carlton.
On my last day in Hong Kong it was pouring down. I had to check out from the hotel at noon, but my flight was not until the evening, and my original plan to go for a walk along the water did not seem very attractive. Instead I called The Ritz-Carlton in Hong Kong and made a reservation for the afternoon tea at Café 103. My table was far from the floor-to-ceiling windows, so even though I was on the 103rd floor, I did not have much of a view. Instead they provided me with different kinds of magazine, so I wouldn’t get bored during my afternoon tea for one. Except for the view (or the lack of it), it was a really nice afternoon tea. First, I was asked to pick the tea I wanted, and it was more difficult than it sounds, because there were so many different kinds to choose among. After consulting the waiter, who turned out to be very well-versed in teas, I finally decided on the Sakura Sakura tea, which was a green tea with cherry blossoms and a mild and flowery flavor. The Ritz-Carlton in Hong Kong are known for collaborations with chefs and different gourmet brands for the afternoon tea, and when I was there, the menu was made in collaboration with luxury candy store Sugarfina, which are particularly known for boozy gummy bears. One of the desserts I had was a champagne cream with strawberry topped with a champagne-infused gummy bear, and it was exquisite. I could have eaten a whole family of those bears:) It was a nice way to spend the afternoon but next time I go, I will try to get a table with a better view. I did a little online research, and it seems like The Lounge & Bar, which is on the 102nd floor and also serves afternoon tea, has more window tables available, so maybe they are a better choice. Otherwise, there is always Ozone, which is the beautiful bar on the 118th floor at the Ritz-Carlton.
On my last day in Hong Kong it was pouring down. I had to check out from the hotel at noon, but my flight was not until the evening, and my original plan to go for a walk along the water did not seem very attractive. Instead I called The Ritz-Carlton in Hong Kong and made a reservation for the afternoon tea at Café 103. My table was far from the floor-to-ceiling windows, so even though I was on the 103rd floor, I did not have much of a view. Instead they provided me with different kinds of magazine, so I wouldn’t get bored during my afternoon tea for one. Except for the view (or the lack of it), it was a really nice afternoon tea. First, I was asked to pick the tea I wanted, and it was more difficult than it sounds, because there were so many different kinds to choose among. After consulting the waiter, who turned out to be very well-versed in teas, I finally decided on the Sakura Sakura tea, which was a green tea with cherry blossoms and a mild and flowery flavor. The Ritz-Carlton in Hong Kong are known for collaborations with chefs and different gourmet brands for the afternoon tea, and when I was there, the menu was made in collaboration with luxury candy store Sugarfina, which are particularly known for boozy gummy bears. One of the desserts I had was a champagne cream with strawberry topped with a champagne-infused gummy bear, and it was exquisite. I could have eaten a whole family of those bears:) It was a nice way to spend the afternoon but next time I go, I will try to get a table with a better view. I did a little online research, and it seems like The Lounge & Bar, which is on the 102nd floor and also serves afternoon tea, has more window tables available, so maybe they are a better choice. Otherwise, there is always Ozone, which is the beautiful bar on the 118th floor at the Ritz-Carlton.
On my last day in Hong Kong it was pouring down. I had to check out from the hotel at noon, but my flight was not until the evening, and my original plan to go for a walk along the water did not seem very attractive. Instead I called The Ritz-Carlton in Hong Kong and made a reservation for the afternoon tea at Café 103. My table was far from the floor-to-ceiling windows, so even though I was on the 103rd floor, I did not have much of a view. Instead they provided me with different kinds of magazine, so I wouldn’t get bored during my afternoon tea for one. Except for the view (or the lack of it), it was a really nice afternoon tea. First, I was asked to pick the tea I wanted, and it was more difficult than it sounds, because there were so many different kinds to choose among. After consulting the waiter, who turned out to be very well-versed in teas, I finally decided on the Sakura Sakura tea, which was a green tea with cherry blossoms and a mild and flowery flavor. The Ritz-Carlton in Hong Kong are known for collaborations with chefs and different gourmet brands for the afternoon tea, and when I was there, the menu was made in collaboration with luxury candy store Sugarfina, which are particularly known for boozy gummy bears. One of the desserts I had was a champagne cream with strawberry topped with a champagne-infused gummy bear, and it was exquisite. I could have eaten a whole family of those bears:) It was a nice way to spend the afternoon but next time I go, I will try to get a table with a better view. I did a little online research, and it seems like The Lounge & Bar, which is on the 102nd floor and also serves afternoon tea, has more window tables available, so maybe they are a better choice. Otherwise, there is always Ozone, which is the beautiful bar on the 118th floor at the Ritz-Carlton.
On my last day in Hong Kong it was pouring down. I had to check out from the hotel at noon, but my flight was not until the evening, and my original plan to go for a walk along the water did not seem very attractive. Instead I called The Ritz-Carlton in Hong Kong and made a reservation for the afternoon tea at Café 103. My table was far from the floor-to-ceiling windows, so even though I was on the 103rd floor, I did not have much of a view. Instead they provided me with different kinds of magazine, so I wouldn’t get bored during my afternoon tea for one. Except for the view (or the lack of it), it was a really nice afternoon tea. First, I was asked to pick the tea I wanted, and it was more difficult than it sounds, because there were so many different kinds to choose among. After consulting the waiter, who turned out to be very well-versed in teas, I finally decided on the Sakura Sakura tea, which was a green tea with cherry blossoms and a mild and flowery flavor. The Ritz-Carlton in Hong Kong are known for collaborations with chefs and different gourmet brands for the afternoon tea, and when I was there, the menu was made in collaboration with luxury candy store Sugarfina, which are particularly known for boozy gummy bears. One of the desserts I had was a champagne cream with strawberry topped with a champagne-infused gummy bear, and it was exquisite. I could have eaten a whole family of those bears:) It was a nice way to spend the afternoon but next time I go, I will try to get a table with a better view. I did a little online research, and it seems like The Lounge & Bar, which is on the 102nd floor and also serves afternoon tea, has more window tables available, so maybe they are a better choice. Otherwise, there is always Ozone, which is the beautiful bar on the 118th floor at the Ritz-Carlton.
On my last day in Hong Kong it was pouring down. I had to check out from the hotel at noon, but my flight was not until the evening, and my original plan to go for a walk along the water did not seem very attractive. Instead I called The Ritz-Carlton in Hong Kong and made a reservation for the afternoon tea at Café 103. My table was far from the floor-to-ceiling windows, so even though I was on the 103rd floor, I did not have much of a view. Instead they provided me with different kinds of magazine, so I wouldn’t get bored during my afternoon tea for one. Except for the view (or the lack of it), it was a really nice afternoon tea. First, I was asked to pick the tea I wanted, and it was more difficult than it sounds, because there were so many different kinds to choose among. After consulting the waiter, who turned out to be very well-versed in teas, I finally decided on the Sakura Sakura tea, which was a green tea with cherry blossoms and a mild and flowery flavor. The Ritz-Carlton in Hong Kong are known for collaborations with chefs and different gourmet brands for the afternoon tea, and when I was there, the menu was made in collaboration with luxury candy store Sugarfina, which are particularly known for boozy gummy bears. One of the desserts I had was a champagne cream with strawberry topped with a champagne-infused gummy bear, and it was exquisite. I could have eaten a whole family of those bears:) It was a nice way to spend the afternoon but next time I go, I will try to get a table with a better view. I did a little online research, and it seems like The Lounge & Bar, which is on the 102nd floor and also serves afternoon tea, has more window tables available, so maybe they are a better choice. Otherwise, there is always Ozone, which is the beautiful bar on the 118th floor at the Ritz-Carlton.
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