Chilled molokhia and tarako soba

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To dishes refreshed for Summer. The green broth molokhia, raw and chilled. And tarako pasta, in cold soba mode.

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モロヘイヤMoloheya as they say here, or mulukhiyah, molohiya or molocha, corète potagère, mouloukhia… Well that herb of Pharaohs.

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Made into chilled soup. In the blender : a cup of leaves, a little harissa hot chili paste, a branch of coriander leaves and 2 ice-cubes. More coriander to garnish.

tarako

Tarako, salted fish roe.

2013-07-09

Juwari soba (100% buckwheat noddles), butter, tarako and shredded umaina greens.

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Mixed. Served at room temperature.

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Causa maki. Lima-Osaka fusion.

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A Japanese-Peruvian fusion. Causa rellena the Peruvian, stuffed mashed potato, and makizushi the sushi rolled in nori seaweed.

causa

PLUS

sushi

And that rocks. Of course, since the success of the food chain Nobu, Peruvian-Japanese fusion cuisine is famous over the world. Except here actually. There are many Peruvian residents (mostly people with Japanese origins that got a visa to come over the 80’s), but few Peruvian eateries and these tend to propose purely Peruvian dishes they may be nostalgic about, not a mix. That makes sense.

2013-06-13

Normally you need yellow potatoes. I colored some with turmeric, flavored with grated onion, habanero chili powder, salt and grated onion. Let that chill a few hours.

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Red onion : cut, salted, let a while, rinsed.

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Then carrot, negi leek greens and avocado.

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Rolled on a sheet of nori. That would need more support than a rice roll, so I’ll use 2 layers of nori next time but that was the last one.
Cut. I’ve eaten them like that, with nothing added, they were very tasty.

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