Onion, nira (garlic chives), peppers…
The batter is flour and potato starch. I cook them in neutral oil and add sesame oil to finish.
Cut in squares.
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,
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’
That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…
Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.
Green egg shaped edamame (boiled green soy beans).
Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.
With sencha green tea. That’s all what you need.
La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…
The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.
Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.
A big pounti pie, and 2 small ones…
I made this dish before and there is some explanation of its origins as a French peasant dish :
about the “pounti aux pruneaux”
I had really lots of herbs around. Can you name them ?
Starting easy : Spinach.
Shiruna, beet greens.
Karashina (takana), mustard greens. If you follow this blog you’ve seen them (here)
A milky cuke salad, flavored with fresh lemon balm. I had big huge cucumbers like in France. The local ones are much smaller usually.
There are prunes in the pountis. The sweet and savory contrast is excellent.
It seems the Cinco de Mayo, 5/5 on the calendar is the day when the Mexicans eat Mexican food. So I want some too.
So here is the menu : burritos colorados (in red sauce), 3 baked veggies. That’s how I imagine Mexican food.
I made these burritos from scratches. Home-made tortillas, strips of chicken grilled after being marinated in lemon juice, powdered jalapeno, salt and parsley, dices of avocado, parsley, onion…
Covered with a spicy tomato sauce. With soy yogurt, cabbage, avocado dices.
Nagai togarashi, they are local green sweet peppers.
I’ve filled them with sakekasu (sake lees) mixed with minced onion, paprika, turmeric, salt, a little olive oil and lots of cumin.
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.
After being baked. I’ve also baked classic potatoes.
Colorful falafels and a creamy sour sauce today…
Quick and fun.
Yes, red cabbage brings the color.
I blended the cabbage, then added the soaked chick peas, some onion, cardamome seeds and ajowan (a little), salt.
They become pink in the pan…
The sauce is soy yogurt, with lemon juice, coriander seed, salt and pepper.
Mmm, purple pillows…