Mountain of veggies green curry

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Yeah, all those veggies inside a curry trying to recreate the mountain green curry of the mountain people in the North of Thailand and South of China. It’s very sour, very bitter, very green… and the combination is refreshing. Well, that’s my arranged version with what I had in stock, as they surely never get favas and okras, but they have many local produce I can’t get.
I think the sansho (lemony, bitter), the goya (bitter), the ginger (hot) bring the good balance.

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Green sansho peppercorns (frozen), onions, ginger, bay leaves.

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Goya bitter cucumber, broad beans, okras, carrots.

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I used green curry paste, brown sugar, citrus juice for the broth.

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Ready.

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Served with jasmine rice.

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A side-dish totally fusion : white sashimi konnyaku, yellow bell pepper and balsamic reduction sauce.

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Soba and sansho peppercorns

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It’s the season of the lemony sansho peppercorns. Soba buckwheat noodles are also a popular Summer food. Even cooked. So here is a simple dish full of veggies.

soba compil’

About sansho

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It’s simply pan-fried with onion, carrot, bell peppers, lettuce and flavored with soy sauce. The sansho brings the tone.

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Served with ume pesto scallops.
The best part is what is stuck in the bottom of the pan :

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Greens for the heat

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We are having a dry or a late rainy season. It’s getting hot. We have to get used to it. Adapting the menu is very important.

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This natto is from a village called Tamba, famous for its soy bean. It’s a little more hand-made than the ordinary one.

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I’ve added negi leeks, nira garlic chives and green sansho peppercorns that are now in season, with dashi broth and a little soy sauce, mixed and let a few hours.

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Very large long beans. I’ve just cut them in 2 and blanched.

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Blanched ninniku no me (garlic stalks) and boiled tokk (Korean mochi rice cakes)

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The beans, stalks and tokk reheated in tomato sauce with lots of cut fresh oregano.

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To add a little sourness : tarragon pickles (made here).

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Tama tama tama, flavored bubbles for a well-rounded Japanese lunch



This menu rolls :
oyaimo taro balls,
miso gold yolks,
black bean green lemon balls.

Miso pickled yolks, on hot brown rice. See here for the recipe.

I attacked this oyaimo (big satoimo, Japanese taro).

The boiled flesh becomes purple. I just mashed it, added salt, walnuts and a secret flavor : sansho (Japanese Sichuan pepper).

They are cute, fresh, soft with crunchy bits.

The big ones are full of big chunks, with mashed kuromame (black soy bean) as a binder. They are seasoned with the minced zest of a green lemon.

Served with lemon.

Salad.

Soup.

That makes a full meal. Mmmm….

Stir-fry du jour : sansho and red cabbage

No need to introduce again the stir-fry.

It’s easy and always tasty.

Today’s red cab’ based.

It’s flavored with (frozen) sansho peppercorn (read about it).
Photos say it all.

The pompom.