Sweet corn masala and tartelette a la mangue

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A fusion version of the Indian dal masala (lentil curry). Really quick and easy. And a gorgeous dessert.

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Stir-fried sweet corn with green soy beans and onion, The spices are a dal masala mix and turmeric.

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Added enoki mushrooms, and some greens (umaina). A little lemon juice.

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The earthiness of the soy beans.

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The sweet freshness of corn.

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With leftovers of dough for the gâteaux basques, I baked the crust of a tartelette and a few cookies. On the crust, big dices of mango. Plus a pinch of ground salt and hot chili. You have to try that, just a pinch on mango, and it enhances spectacularly the flavor of a fruit that is already delicious.
Great dessert.

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banbanji and green soy

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A variation around banbanji, the Chinese cold chicken dish. I’m using a bean not so common, even here in Japan :

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緑大豆midori daizu. Green soy beans. Also called 青大豆 ao daizu. Blue soy beans.
They are dry soy beans that are green/blue, while the regular ones are white, and sometimes black :


They are not edamame, the fresh (not dry) soy beans.

Edamame. See this post about preparing them.

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Cooked. The process is the same as for other beans, soaking, boiling…

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The base of banbanji is chicken slowly boiled in water with ginger and leek, then let cool in the broth. Later the meat is very tender. Then mungo bean sprouts, maitake mushrooms, red bell pepper, grated ginger…all are raw.
Plus the green soy beans.

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Soaked, and boiled.

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The sauce is goma dare (sesame, rice vinegar, garlic, ginger, a little sugar).

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Chickpeas three ways for a casual Summer lunch

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Transforming a bowl of freshly boiled chick peas into 3 dishes.

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Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.

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Pan-fried.

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Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.

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Served with salad spinach.

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Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.

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Avocado edamame breakfast croquettes, my simple recipe

Avocado + edamame !
These green croquettes are really addictive and so easy to make. That’s the 3rd time I make them already.

I have seen them on ads for a chain of fast-food. Apparently they were not the first to make them. The version they propose is deep-fried, served in a bun, with shredded cabbage, a sweet red sauce, a big slice of bacon…in a menu with fries and soda. No, thanks. I’m not a breakfast person and seeing that super-size menu in the morning would make me feel really bad.

That’s what you need. Edamame are green soy beans. In this season I got them frozen, so I defrost and cooked them 3 minutes in the micro-wave. 1/2 avocado, a little lemon juice, jalapeno sauce, salt.

I used a mortar, but a plate and a fork can do the trick. Keep aside 1/4th of the beans, mash the rest. Add seasoning, mash in the avocado. Add the whole beans and form croquettes.

I rolled them in toasted bread crumbs.

In Summer, they’d be nice cool, but it’s a bit chilly. Just reheated them before serving.

Green and creamy inside. Perfect taste ! With a salad and green tea. That’s my brunch.


Home-made jade

This is edamame tofu fully made of edamame beans, which are fresh green soy beans.

The other ingredient is kudzu. It is the starch from a plant. It is sold in the form of a powder, in Japanese groceries and also in some Western health stores (and you will probably find it expensive). It is very close to arrow-root and can surely be substituted.

Recipe of edamame tofu

You can un-mold it or serve it in cups as you like. Un-molding works better with the version with agar or gelatine , but the version simple is more creamy.
Make your choice.

Version simple
edamame (weighted cooked and shelled) 120 g
kombu dashi 300 g (300 ml, 1.75 cup)
kudzu 20 g

Version +1
kudzu 15 g
gelatine 5 g

Version +2
kudzu 15 g
instant agar-agar powder 5 g

A -Rub the pods of edamame with coarse salt and rinse them. Boil them in their pods in slightly salty water. That takes 4~5 minutes till they get soft.

B-Blend together the shelled beans, the dashi and the kudzu powder. If you want a perfectly silky result sieve the liquid. Pour it in the sauce pan.
C-Heat on medium-low, while constantly stirring with a wooden spoon. After a few minutes, it thickens. Add in the gelatine if you use it. Stir well.
D- Pour in containers or molds. Let cool. Then put in the fridge a few hours.

Version +
-If you use gelatine, rehydrate it with a little dashi in a cup, add it to the beans after 1 minute.
-If you use agar-agar, add it to a little dashi in the sauce pan, bring to a boil, add the bean mix to it.

It can be served as a savory dish. Or as a sweet, as you will surely find the taste very sweet.

The jade aspect is beautiful. The texture is not like white tofu either.

Ideas to serve it : click here.