Fig tartelette, with peanut crust and shikwasa cream


A quick nutty and fruity dessert, very healthy. There is no added sugar, it’s pure fruit flavor. The crust is pleasantly soft with crunchy bits of peanut in it (don’t blend too much).


I had only one fig left. With half I’ve cut nice slices. I’ve used the white parts for the cream.


The crust : In the blender, 2 tbs of oatmeal, a handful of peanuts. When it’s roughly powdered, add a cut prune, a little water, a pinch of salt. Blend into a sticky dough. Garnish a mold. Bake till dry, about 6 minutes at 160 degrees C in the oven toaster.


Shikwasa is a small citrus from Okinawa. The size is about 1 centimeter of diameter. They are a little sour and extremely fragrant.

The cream : Without cleaning the blender, add the half of fig, 1/2 juice of shikwasa and a little grated zest, 2 tbs of silky tofu. Make a cream. Add a little prune to make it sweet to your taste.


Peanut red bean burgers, with fruity sauce


I really like peanuts, I often eat them just like that. Today, I’ve included them in some spicy bean patties to bring nuttiness and crunchiness.


I broke the peanuts in the mortar. I keep the red skin, it’s full of nutrient. Added in : Taisho kintoki red beans (boiled), onion, ginger, garlic and stalks of nira. It’s flavored with an Indian spice mix containing mango powder. A little potato starch for binding. Pan-fried.



The fruity sauce is made by blending carrot, 1/2 konatsu pomelo, a piece of onion, chili pepper and a pinch of salt.



Sides : salad with goya (bitter squash) and yamaimo simply diced.



Peanut, shiitake and black bean ‘pâté de campagne’

It is a chunky pâté with a woody flavor of nuts and fungi.

It looks like the meaty pâté de campagne.

classic pâtés

It’s not a faux. It’s a different one, with these ingredients :

Onion, garlic, black beans (kuromame), mashed black beans, soaked dry shiitake mushroom slices…

Crunchy and flavored…

After baking.

Painted with sweet chili sauce.

It has a spreadable texture. Well, it’s pâté. Perfect with buckwheat yuzu bread and a salad.

My gado gado

Let’s eat a gado gado, the Indonesian Malaysian salad meal. With fresh krupuk shrimp crackers.

You need a ton of ingredients, you have to run around town to find everything…
Well, no, I take what I have in stock. There is not one recipe, each family has one, so I’ve made mine. As long as you have peanuts and coconut, you can make something nice…
That said without krupuks, that would be sad.

I get the dry chips ready to fry and whenever I want some… I don’t fry. 90 seconds at 600 Watts in micro-onde. (check every 20 sec, as time and power may be different in yours)

Expanded !

Paste all that.

Mix with a cup of coconut milk, simmer till it thickens. Then it’s too thick ? Add water to make it creamy. I’ve also added yuzu lime juice.

Let’s gado gado… Mix match everything.
Here : boiled potato, eggs and snow peas, diced raw daikon and apple.
I like mixing different textures, some cooked, some raw, veggies and fruits.

Pour the sauce and place the krupuk crackers on top.
Enjoy !

Pasta Thai, amaebi pad Thai

Thai style stir-fried rice noodles… as *we* have a tsunami in Japan as they had in Thailand. And well, it’s a coincidence it’s today’s menu. I eat as usual.
There is no problem at all in Osaka. As say *we*, but in most of the country, we see the damages at the news.

Local ingredients : carrot, amaebi (nordic shrimps), shiitake, negi leeks, cabbage, bell pepper, okra.

Peanuts. Coriander and the chili are friend.

Pad Thai seasoning, egg, fish sauce, sugar…