Simple waffles with 2 yellow twists.
You can see these bits in them. They are cubes of baked sweet potato.
Kurikogane potato (more here)
The second ray of sunlight is a generous teaspoon of turmeric in the batter. Mix. Heat the waffle-maker. Cook. Prepare coffee.
Healthy vegan burger that taste hundred times better than the standard take-out.
It's common in Japanese cuisine to make savory bits by sticking 2 slices of renkon (lotus root) around a small patty. This time, I made my "meat" with boiled azuki beans.
I roughly mashed them with a fork. Added some Thai red curry paste, ground sesame and a little potato starch for the binding.
Today, I’ve made tteokbokki that I call tokkpokki because that’s how I hear it and remember when I have no spell-checker. Yes, that’s hot !
Here are the ingredients :
-the ttoek are Korean mochi or blocks of rice paste. For this dish the cylinder shape is common.
-veggies (carrot, onion, garlic)
-sauce
-a protein, here tofu (that could be strings of meat, slices of fishcake or boiled egg)
The spicy Korean miso, gochujang. I’ve added paprika powder for more redness, and 2 dried hot chilis for spiciness. That way you can choose the level of hotness you wish.
Koyadofu is freeze-dried tofu. The hard blocks can be re-hydrated in water in a few minutes.
They become like sponges. I had one big block that I cut in slices.
I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot chili can be added to taste.
That’s ready.
Sanchu, Korean salad. That’s not what Koreans do but I like it as a side here.
A glass of makkoli rice drink.
The meal was complete with kimchi, and green jeon pancakes.
For more : Korean Compil’
It was raining, raining, raining today…
When it rains, the Koreans make jeon as the noise of cooking them is similar to the sound of rain drops falling. And they drink makkoli, because… Well, I guess they must be thirsty.
I’ve got makkoli from the convenience store. It’s written in Japanese but that’s the real thing. It’s a drink made of fermented wine, close to Japanese amazake (sweet sake). But the Japanese one is for kids, while the makkoli has 6% alcohol, like a wine. I have to be careful because that’s so sweet that I’d drink that like milk, well even more easily than milk. But then, I don’t make a merry tispy fellow, just a person suddenly feeling sick. So, let’s be reasonable.
Chijimi and jeon are both names of Korean pancakes, well in Osaka, it’s all chijimi and you’ve seen some before here.
That’s the fashion to make green nira chijimi. I’ve seen restaurants had them. That’s a good idea,
nira
I have added a whole bunch of nira (garlic chives) into the blender with flour, a piece of potato and potato starch. That’s not so solid as usual, but if you flip them carefully, no problem. The taste is very green. I’ve used the color of onion and yellow bell pepper to contrast.
Add a sauce (soy sauce, black rice vinegar, water, onion, chili), the drink…and enjoy the rain !
For more : Korean Compil’
Red favas (broad beans), raw and cooked.
The mujin yatai is like a market stand, but without anybody there to sell. They put a bank box. You take a bag, you put a coin. I think that's a good idea. Usually, they sell veggies, for a really low price. In the suburbs, farmers and amateur gardeners have some times too much produce for their family, so they do that.
Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.
That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).
Then this became popular to make sushi… So why not rolling in the veggies ?
(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)
And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.
Very simple, fresh, fruity… The story is not about a pumpkin transformed into a princess car, but it’s very similar.
栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.
This potato just need a few strokes of magic fork to become half a dozen of little cakes.
Very few ingredient :
-a delicious baked sweet potato
-1/2 lemon
-coconut cream
-vanilla powder
Mold the cake with hot potato (mashed + lemon juice), let cool and take out of molds. Then whip the cream, add vanilla.
Ready !
