Asari shellfish and tagliatelle

DSC00699-001

DSC00692-001

A colorful pasta, veggie, seafood one-dish meal.

2013-10-06

Tagliatelle made with durum semolina plus a little matcha green tea powder.

DSC00669-001

Asari shellfish.

DSC00675-001

Cooked with garlic, chili, white wine, tomato paste…

DSC00670-001

…konnyaku, capers, favas (broad beans)

DSC00678-001

… stalks on mitsuba. The leaves decorate the serving plate.

DSC00709-001

Aka endo-mame okayu, red pea rice porridge

DSC08994-001
DSC08973-001

Here is an okayu, a congee, a rice porridge.

DSC08952-001

Brown rice, soaked. Red peas boiled (Hokkaido aka endomame). A little salt. Lots of water. 3 hours simmering slowly in a rice cooker, a crockpot, or on a stove.

DSC08954-001

Umeboshi with red shiso.

DSC08961-001

To garnish : umeboshi flesh, cut shiso (from the umeboshi), stalks of mitsuba and black sesame.

DSC08931-001

Frozen tofu.

DSC08989-001

Refried briefly with Indian spice mix and turmeric.

DSC08984-001

A quick brunch.

DSC08996-001

Mexiiiiiico…ooosaka !

DSC08941-001

Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…

DSC08949-001

Home-made whole wheat tortillas

DSC08943-001

Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.

DSC08945-001

Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.

Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.

DSC08946-001

Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.

As a dessert, double chocolate muffins :

DSC08934-001

Deconstructed inari soba and 4 treasure mozuku soup

DSC08806-001DSC08815-001

Inari-zushi are sushi in little pockets like this (click). I wanted to make a variation , inari soba, with soba noodles instead of rice but I made a technical mistake, so the taste is here, delicious, but the shape, not at all… The second dish is a seaweed and veggie soup.

2013-09-071

Abura-age (fried tofu) simmered in a broth of soy sauce, paprika, with a little chili and garlic.
MY MISTAKE : I forgot to open the pockets before simmering. And later, that was… impossible without tearing all apart.

DSC08755-001 I have made kujo negi into threads :

DSC08775-001

I’ve salted slightly and mixed with fresh soba buckwheat noodles (boiled 1 minute, then cooled in iced water, drained).

DSC08812-001

So I’ve placed the noodles on top of the pockets. The project was to fill them.

DSC08784-001

Fresh edamame from kuromame (black soy beans)

DSC08785-001

You need to cook them. It’s possible to rub the pods with salt and boil them that way, or to open as I did.

2013-09-07

Inspired from a Chinese soup. I’ve cooked green and black edamame, dices of kabocha pumpkin and slices of okra. I’ve added sea salt and mozuku seaweed to the cooled broth. A few slices of sudachi lime bring fruity acidity.

DSC08804-001

Mixed baby leaves, plus mitsuba and cherry tomatoes.

DSC08801-001

My lunch !

DSC08821-001

DSC08824-002

Pineapple biryani

DSC06604-001

logo

That’s biryani party at the Daring Cook’s challenge.

Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!

I had a weird one in archives :

fusion biryani

I made 2.

DSC07256-001 seafood biryani (coming soon)

And this veggie biryani with a fruity touch :

DSC06612-001

Pineapple biryani. I took the recipe at the end as a guideline…I drifted away a little to adapt to my products.

DSC06579-001

Pineapple is the accent.

DSC06572-001

Pearl sweet corn.

DSC06576-001

Okra and red bell pepper. I used these season veggies for the gravy. I replace the coriander by mitsuba leaves.

DSC06583-001

The gravy, with home-made ghee.
Besides I prepared a ghee flavored rice with turmeric, cashew nuts and pineapple dices.
I had no basmati or other biryani specific rice. The only long grain rice I could get is Thai jasmine rice. I cooked it in the rice-cooker.

DSC06589-001

Layer rice and gravy, close the lid and reheat slowly.

DSC06560-001

First side dish : chick pea raita. I mixed boiled chick peas, coconut yogurt, very little grated garlic, salt, lemon juice and stalks of mitsuba. Let a few hours in the fridge.

DSC06595-001

Aubergine chutney as a second side.

DSC06600-001

Basic recipe from the challenge :

Vegetable Biryani:

Servings: 6

Ingredients

4 tablespoons (60 ml) (2 oz) (60 ml) ghee
½ teaspoon cumin seeds
2 cloves garlic, finely chopped
½ inch (2½ cm) ginger, peeled and finely chopped
1 onion, finely chopped
4 tablespoons (60 ml) (2/3 oz) (20 gm) desiccated coconut
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon chilli powder
½ teaspoon turmeric
Salt
14 oz (400 gm) canned tomatoes
9 oz (250 gm) frozen sweetcorn, thawed
5 oz (150 gm) paneer, cut into ½ inch (1 cm) pieces
2 tablespoons fresh coriander, chopped
2 tablespoons (30 ml) lemon juice
1 tablespoon fresh mint, chopped

Rice:
6 tablespoons (90 ml) (3 oz) (90 ml) ghee
1 teaspoon cumin seeds
4 whole cloves
4 whole black peppercorns
1 small cinnamon stick
2 bay leaves
1 cardamom pod
1 onion, thinly sliced
1 cup (240 ml) (6½ oz) (185 gm) basmati rice, soaked for 30 minutes and drained
1 teaspoon garam masala
1 teaspoon cumin
Salt
1 cup (250 ml) (6-1/3 oz) (180 gm) raisins
½ cup (120 ml) (85 gm) (3 oz) blanched almonds, halved
½ cup (120 ml) (85 gm) (3 oz) cashews, halved
2 cups (500 ml) water
Directions:

1. Melt the ghee in a large saucepan over medium high heat and fry the cumin seeds until fragrant. Add the garlic, ginger, and onion and fry until golden brown. Stir in the coconut and fry for 2 minutes. Stir in the spices, salt, tomatoes, sweet corn, and paneer. Cook for about 20 minutes or until all the liquid has been absorbed. Stir in the coriander, lemon juice, and mint. Remove from the heat.
2. For the rice, melt the rest of the ghee in another large saucepan and fry the whole spices until fragrant. Add the onion and fry until golden brown. Mix in the rice and fry for 2 minutes, stirring constantly. Stir in the spices, salt, raisins, nuts, and water and bring to a boil. Cover and cook over low heat for 10 minutes or until the rice is dry.
3. Layer the rice and vegetables in thin layers in a large saucepan, starting and ending with a layer of rice. Cover and cook over low heat for 5 minutes.

DSC06615-001

Reba-sashi, but fake. What could replace the Japanese carpaccio…

DSC07396-001

レバ刺し reba sashi (liver sashimi). It’s an immensely popular food in Japan. A few years ago all the yakiniku, yakitori and izakaya restaurants proposed it. I find it delicious too.
BUT…
I guess you are wondering if it’s healthy to eat raw liver. The answer is unfortunately that it’s risky and a number of food poisoning cases have occurred, so now the delicacy has disappeared from menus. And people miss it. So food industry made “safe liver sashimi”. It’s planted based, maybe not fully vegan (I’m not sure about all coloring ingredient) but at 99%. It’s made of konnyaku.

DSC07379-001

That’s how it is in the package. The faux-liver is in a liquid, you just need to rinse it. There is a sauce to marinate or to dip and sesame seeds. Sold less than 200 yen, that’s expensive for konnyaku but cheaper that the original liver.

DSC07380-001

Perfect appearance. Taste ? None. You will only have the taste of the sauce. Let’s try.

DSC07399-001

Served with mitsuba and onions (salted, rinsed).

DSC07416-001

A dip in the sauce.

DSC07417-001

Catching toasted sesame seeds and chili flakes that I’ve added.

VERDICT : YES… but NO.
Yes for the idea. As I said, you don’t have the liver flavor, it’s lost. but the texture and freshness is pleasant and goes well with the oily dressing. That could be good… with another sauce.
No, because I don’t like their sauce, this brand’s sauce. It’s too dominated by soy sauce and onion, too salty.

The classic sauce is usually simpler : a good ra yu (flavored sesame oil, infused with garlic and chili) and very little soy sauce.

DSC07421-001

I made my version with argan oil, natural sea salt, a few drops of soy sauce, dry garlic chips, dry chili flakes. Mix, and after 15 minutes, place the faux-liver in it 5 minutes. The great taste of the oil is showcased.
You have a nice appetizer.

DSC07383-001

DSC07391-002

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