Craditionnal trumpets. Nearly…


Let’s make those bee wax textured British pancake. Not sure they are the real thing. That’s the easy way, but I will show you how you can fail them anyway… You need a circle (a heart, any shape) and the rest is probably in your pantry already.

Batter per crumpet :
1/2 cup (100 ml) of lukewarm coconut milk, 1/4 ts of yeast, 1/4 ts of sugar. When bubbly, 1/2 cup of flour, enough water to get a liquid cream. Blend. Cover.


One hour later if it’s a hot day. A little salt, a few sprinkles of baking soda on top, stir slowly. Heat a pan or a hot plate.


Grease a circle of about 8 cm wide. Grease it better than I did. Place it in the hot greased pan.



Start on very low heat. Pour the dough till 3/4 of the mold.


Cover. After 5 minutes, pass on low heat. Let 10 minutes.


At this point, one side is done. Take away the circle. And flip. If you can…


DRAMA ! Yep, the circle was not well greased.


Rescue : I’ve saved it. Cook 2 more minutes.


Done !


The inside is fully crumpeted.


Serve tea. You can do that later and toast the sliced crumpet to reheat it.


Pressed tofu from beans, the Okinawan way (day 2)

Let’s make this delicious 島豆腐 Shima tofu. Okinawan tofu, so we can eat it in 15 minutes.

You have all the material and ingredients ready ? If not, read the previous post. Let’s make that tofu in 15 minutes.

1 : rinse the soaked beans, place them in a blender, add 2 or 3 volumes of clear water (what is easier for your blender, anyway the water won’t stay)
2 : juice it (not too thinly if your blender is powerful)
3 : transfer in a sauce pan, bring slowly to near-boiling heat and cook 1 or 2 minutes
4 : pour into the cloth, squeeze to extract as much milk as possible*
5 : add a little amount of nigari (about 1 ts per liter) and stir a little
6 : wait till the milk curds well (about 5 minutes)
7 : pour into the box and cloth, let the water pass, fold the cloth on top and add the lid of the box
8 : press very strongly during 2 minutes. DONE !

*the grounds left in the cloth are okara (click here for ideas to use it).

You can open, it’s ready. It’s flat. Well, I have made only a small amount for the tutorial, but your can make big blocks with the same recipe.

As you can see, it takes exactly the shape of the fabric.

Inside, it’s very grainy. It’s firm too. You can use it to cook an Okinawan dish.
Or just pour a little soy sauce and enjoy :

More info about tofu in this compil’

Pressed tofu from beans, the Okinawan way (day 1)

That’s a tutorial to make VERY firm tofu. (read about tofu texture, types, recipe of soft tofu, click here)

In Osaka, this tofu from Okinawa is quite expensive as it seems it travels by plane in first class, or just because it is uncommon so there is a rarity tax. I wanted to make mine. It’s not complicate, that takes 5 minutes to soak the beans and 15 minutes to make it later. I wonder why I have not done it years ago.

This is not a personal recipe, I have taken it here and even if it’s in Japanese you should go to see the photos. The author is the owner of a store selling Okinawan products.

Shopping list :

-Dry soy beans
Nigari, the curding product
-Cotton gauze or cheese cloth

-Pressing box (optional)

You will also need a simple blender (or a very good hand-cranked vegetable mill).

I use medical cotton gauze (sterile, pure cotton, no added product) because they sell it cheaply in any pharmacy. Cheese clothes, well tofu clothes or similar pieces of fabric work too.

The box is optional. You can squeeze the tofu in the gauze and press it in any spring form mold for cake or whatever box you have. And if you have no box, squeeze the cloth strongly, and you will get a ball of tofu.
Mine is not a specific tofu press, it’s a box to make oshizushi (pressed sushi) and I already had it. It’s very similar to a wooden tofu press :

tofu boxshop

These days makers also use metal boxes.
This, below, is a vegetable press, to make tsukemono (Japanese pickles), Sauerkraut, etc.
tsukemono-ki shop
I don’t think that would be the most convenient in this case as you can’t close it with the cloth. I’d buy it for the pickles. Confidence: I own one that I have never used in years as I squeeze them with my hands and then I remember the existence of the gadget.

Ingredients :

You need soy beans, of course. They are called 大豆 daizu in Japanese. Here GMO plants are totally forbidden, and unless they are cheating us, all those we buy are non-GMO.

Soaking :

The night before, rinse some, and place them in a bowl with 4 or 5 volumes of clean water. The time depends on the weather and age of the beans. They double of volume and take a longer bean shape.

にがり Nigari is made traditionally from sea water. We buy it in bottles. It mostly contains magnesium chloride. From wikipedia :

Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (にがり, derived from the Japanese word for “bitter”), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China, it is called lushui (卤水). Nigari or lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk.

Convenient set-up :

That’s to make the soy milk : I place a cloth in a metallic sieve, an prepare a salad bowl.

That’s to shape the tofu : I wash my box (or whatever) and a cloth, and I install them in a dish-washing basin.

So put the beans to soak and come back tomorrow (or jump here if you are reading from the future).

Quick dashi from scratch… or from fish flakes (via Gourmande in Osaka)

LY : the first step of Japanese cooking

Quick dashi from scratch... or from fish flakes Fish flakes… I am cheating, I could start with a block of dried fish and shave it, but I don't do that. You can buy this "kezuri katsuo", bonito flakes in Asian grocery stores. Dashi is the stock. It will take 2 minutes of your time to do it. That's a basic for decent Japanese cooking. What's wrong with instant dashi ? Not much, only MSG, preservatives, flavoring and higher price. This is one recipe, among others. I use a combo of 3 ingredients … Read More

via Gourmande in Osaka

La génoise apprivoisée (taming the genoise)

My first génoise ! YEAH !
It’s really silly but that took me decades to decide to make one. I was sure that sponge cake was very difficult to make without pro equipment and I don’t even have an electric egg beater.
I was wrong !

The shape is nice for a first try, I think. I didn’t even put paper in the mold. I only greased it with butter. No problem to get the cake out.

In addition as my kitchen scale is broken, I totally eyeballed ingredients.

1 egg (medium size)
3 tablespoons (very full) of flour
3 tbs of sugar (or vanilla sugar , or sugar + vanilla essence)
1 tbs of unsalted butter

Prepare the flour (sieve it). Put the butter in a cup. Break the egg in a metal bowl, add the sugar, beat.
-Bring a saucepan 2/3 full of water to boil, stop.
Bath the butter cup to melt it, set aside.
-Bath the metal in the water and beat till it triples of volume in a nice foam (10 minutes).
Get out of the water, keep beating a while (5 minutes).
-Add 2 tbs of egg to the butter, mix.
Add the flour to the rest of egg, stir carefully. Add in the butter. Pour in greased molds (2/3 of height).
-Bake at 180 degrees C. It’s done when the top is brown and a toothpick gets out dry. That took 20 minutes.
-Take out of the mold. Let cool on a grill.

Texture was perfect, soft, delicious…