Rei-kishimen, fresh noodles for a tropical lunch

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We are now having a nice Summer weather, as during official Summer, we were inside a sauna. So it’s ideal to lunch with rei men (chilled noodles) and enjoy hot weather fruits.
You don’t see the noodles ? It’s because they are hidden under.

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They are kishimen, a type of flat udon particularly popular in Aichi, the region of Nagoya. (read more)
Served cold, they remind some white Chinese noddles they serve in Pekin’s streets.

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Salmon slices ready for sashimi (it has to be frozen, don’t forget if the fishmonger didn’t do it).

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Ceviche : I just covered with kabosu citrus juice cut at 50% with water, kabosu zest, a little sea salt. Let only a few minutes. The more you wait, the more your fish will be cooked.

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My grandma’s technique to cut parsley thinly (yep, with scissors).

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4 layers :
-a bed of grated cucumbers and minced parsley, slightly salted and later pressed to get out excess water
kishimen noodles, boiled, refreshed in iced water
-onion slices (salted, let, rinsed) and kikuna chrysanthemum greens
-salmon kabosu ceviche

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Mix and you have a very fresh salad meal.

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Dragon fruit and litchis for dessert. Natto-wasabi as a side :

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Pumpkin potato samosas

Let’s make those crispy and spicy triangle parcels with a season flavor.

It’s a combination of potato and kabocha pumpkin purees. The flavor comes from fried spices (mustard, cardamom, ajowan…), onion, and kabocha rind. All that is mixed.

Triangle ? I don’t have the technique to fold them, and I didn’t want to stop in the middle to research that. Next time…

Squares are easier.

Fried ! Yes, that’s a bit greasy. I have grated cabbage with them to help digesting that.

Kabocha slices cooked in the pan.

With brown rice and ume plum chutney (here).


A mini shrimp ceviche with green lemon and chili pepper.

So let’s crunch in them… mmmm. Delicious.

Ceviche , c’est le Perou…

Ceviche mixto.

This month’s Daring Cook Challenge : “¡Me Encanta Perú! – Ceviche and Papas Rellenas”.
It is hosted by Kathlyn of Bake Like a Ninja.
See others’ dish and the recipes there.

This post is the ceviche.
Papas rellenas are here (click or next post).

I have followed the recipe faithfully. Yes, that happens.

Sweet potato, red onion, lime and aji limo chili pepper.

It’s frozen. Remember, I got a stash of chilis :
post about chilis
Aji limo is the typical one of Peru, ideal for ceviche.

The marinade is made with lime, garlic, onion, salt and a little aji chili.

The shrimps need longer time to get marinated.

The tai fish, less time.

Scallops change of colors in minutes… even the time to take the photos.

The gold of the Incas ? Sides are boiled sweet corn and sweet potato. I had mines hot.
That was a delicious meal. I was in Lima for a while.