Koyadofu tteokbokki, cooking Korean street’s sticks of fire.

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’

Vivid Spring one plate lunch

Another quick and delicious meal full of veggies.

Stir-fry in olive oil, young onion, a dry chili. Add it ninniku no me (garlic stalks), green peas, fava beans, a cucumber cut in thick slices and al dente pasta.

Add tomato sauce (passata) and turmeric powder.

When sauce is absorbed, add spinach, and cut parsley …

…as a topping, with a few ribbons of raw new onion.

It’s crunchy and so green.

Pâtes fraîches au fromage frais (milk curd pasta)

Pâtes fraîches au fromage frais. Fresh cheese on fresh pasta.

That’s being made…

I’ve curded some whole milk with a little rice vinegar. That’s not exactly cheese, but that’s close enough.

The liquid makes a nice sour drink.

The curd seasoned with salt, pepper, olive oil, onion, tarragon, parsley and marjoram. Let the flavors mix during 2 hours in the fridge.

Shiruna (chard or beet greens).

Stir-fried.

Then, freshly made egg spaghetti, in tomato sauce :

Serve the pasta topped with fresh curds, the greens as a side…

Matcha pasta on a flower bed

There is green tea in my pasta and my plate looks like a garden today. Happy !

Add 1 tbs of matcha (green tea powder) to 1 cup of flour or semolina, mix well and make pasta as usual.
I like them thick and thin, that depends on days. This time, the mood was for thick tagliatelle.

I used what was in the fridge : like leafy mini daikon (leaves had been eaten, I wonder by who…), red cabbage and carrot. A dry chili. New onion. Stir-fry in olive oil. Season with sea salt and freshly ground pepper.

Add in the cooked pasta. Yes, there were 2 volumes of veggies for one of pasta. That’s the perfect ratio.

Serve with 2 sides, well 2 desserts…

A season citrus. It’s a sort of pomelo. It’s very sweet and flavored, not bitter at all.
子夏 (konatsu) or 日向夏　(hyuganatsu). The first name means “little Summer”.