Pakuchi som tam papaya, and baby corn

DSC01298-001DSC01402-001

I took my mortar to prepare a little Thai style lunch around cilantro/coriander green papaya salad.

2013-10-03

So now we have local green papaya, let’s grate it.

2013-10-16

Garlic, green hot chili. Then red hot hot hot chili (very little, it’s so hot), ami ebi salty shrimps, toasted peanuts, kabosu lime juice, a little sugar, nam pla fish sauce. Then red sweet chili, green papaya, coriander leaves and stalks.

2013-10-161

Tam ! Tam ! Tam ! Tam !

DSC01376-001

Fresh baby corn from Thailand.

2013-10-162

I’ve used it for a stir-fry. Just oil and a little garlic, to cook the white parts of negi leeks, shishito green peppers, edamame beans, then the baby corn. I garnished with sweet chili sauce.

DSC01396-001

Brown rice.

DSC01408-001

A nice 3 dish meal.

DSC01395-001

DSC01400-001

Pumpkin curry with wined chestnuts, cilantro falafels

DSC01017-001
DSC01000-001

A deliciously flavored soup curry, with kabocha, wine flavored kuri chestnuts and hanamame giant beans. And a side of cilantro falafels. Some people are genetically designed to hate cilantro/coriander and it takes a really bad taste in their mouth. That’s really sad. I have to luck to appreciate this herb and I never have enough of it.

2013-10-10

Soaked chick peas, mixed with onion, coriander (root, stalk, leaves), chili flakes, Sichuan pepper, salt.

2013-10-102

Served with a dip of harissa… well it’s mixed with tomato sauce. Cucumbers, cilantro (the leaves) and shikwasa citrus salad.

DSC01009-001

Mmm… a dream if you love both falafels and coriander.

DSC01011-001

Kabocha pumpkin curry :
A cut of steamed kabocha, steamed with skin. Pasted with 1/2 block of tofu, 1 tbs of Japanese curry spice mix, 2 tbs of sakekasu sake lees, salt, water. I simmered the mix till it became thick. Garnished with hanamame beans and wined chestnuts :

2013-10-101

White wine chestnuts :
That’s ideal if you have chestnut that start to dry a little.
Soak them 2 hours, then you can easy cut out the hard shell.
In fresh water, soak overnight, you can then take away the inner skin. Most of it. A large part of it. Actually, you want to leave a small amount for flavor. Break them in 2 or 3 parts.
Then I’ve drained the chestnuts, put in rice cooker, added a glass of white wine, a little sugar, a pinch of salt, 1/2 glass of water (to cover). Switched on. That stopped when the liquid had evaporated. You can do it in a pan or a crock-pot, simply simmer very gently.
They are good to add to sauces and dishes, just a few to pinpoint. You will discover the refined taste.

DSC01002-001

A nice meal, rich in legumes and fragrances.

DSC01031-001

DSC01022-001

Black bean sesame burgers and waxy squash red SE-Asian soup

DSC07154-001
DSC07145-001

Beans patties and a soup with flavors of Thailand in company of its exotic rice.

DSC07150-001

The patties are a random mix : boiled kuromame (soy black beans), black sesame seeds (pasted), grated garlic and ginger, minced onion, green chili and black miso. A little potato starch to bind. Pan-fried. Glossed with sweet chili sauce. On the place, yellow bell pepper and mitsuba stalks.

DSC07141-001
Boiled cubes of tougan (waxy squash) and tororo kombu seaweed.

DSC07162-001

I have added red Thai curry paste and fresh coriander to the broth.

DSC07142-001

Add Thai jasmine rice. That’s a yummy lunch.

DSC07158-001

Chilled shirataki noodles with black gomadare sauce

DSC07111-001DSC07126-001

And advantage of shirataki (konnyaku noodles) is unlike other noodles, you don’t need to boil them again then chill. All you need is rinsing them in clear water.

DSC07100-001

The 4 elements of my dish.

DSC07107-001

A : rinse the shirataki noodles.

DSC07109-001

B : cut cubes of fresh tofu.

DSC07105-001

C : prepare veggies like bell pepper, red chili, goya, onion and coriander.

DSC07110-001

D : make the dressing.
Gomadare is the classic sesame dressing. Today it’s black as I’ve used black sesame and the black douchi :

DSC07132-001

Douchi, Chinese fermented black soy beans.

DSC07115-001

Fish and broccoli green curry, steamed sticky rice

DSC07165-001DSC07187-001

Variation on a classic. The green coconut milk curry and balls of rice to dip in it.

DSC07168-001

The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.

DSC07171-002

The sticky rice in bamboo basket (recipe).

DSC07174-001

Served in a bowl with pakuchi (coriander).

DSC07183-001

Grab a little rice and enjoy…

DSC07180-001

Dukka truffles

DSC06708-001

This is not a sweet but a savory appetizer or a veggie side dish. Green and fresh inside, nutty and spicy around.

DSC06736-002

I already made something similar (see here).

DSC06678-001

Take boiled edamame (fresh soy beans) and paste them very roughly.

DSC06679-001

Add avocado.

DSC06682-001

Sprinkle juice of yuzu citrus.

DSC06700-001

Mix well and form balls.

DSC06719-001

Roll them in dukka, the Middle-East spice mix.

DSC06702-002

Nuts, herbs and spices, that’s dukka

DSC06694-001DSC06648-001

I had never heard about this product. Originally from Egypt, dukka (duqqa) is a kind of spice mix used in Middle-Eastern cuisines. The quickest way to taste it was to make mine. That’s without warranty of having the authentic flavor but that doesn’t matter as long as it’s good. Some day I’ll go there to taste the original.

2013-07-21

Spices : black pepper, coriander seeds, raw sea salt, dry mint.
“Nuts” : sesame seeds, walnut, cashew nut.
I roasted them in 2 batches. I’ve added cumin powder and paprika powder. And in a mortar, ground finely the spices and more coarsely the nuts.

DSC06557-001

Boiled chick peas were waiting to become hummus. I’ve added garlic, a little yuzu juice, olive oil on top.

DSC06720-001

I eat it as a dip for veggie sticks (red bell pepper and cucumbers).

DSC06653-001