BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap. My version of my mom's sticky rice. Carolyn Jung Posted: 11/14/2007 01:38:47 AM PST0 Comments|Updated: 6 years ago My mom liked her sticky rice pretty basic. Me? I like to add a few more flourishes, such as freshly roasted chestnuts, slivered green onions and a splash of mirin (low-alcohol, sweet Japanese wine that's actually made from glutinous rice). I also like to add water chestnuts for a subtle crunchy contrast to the stickiness of the rice. Serves 10 1/2 cup dried shrimp 16 dried black mushrooms 2 tablespoons peanut oil 5 sweet Chinese sausages (lop chong), diced 1 tablespoon minced fresh ginger 14 roasted chestnuts, peeled, and coarsely diced 8 fresh or canned water chestnuts, diced (optional) 3 green onions, chopped 2 tablespoons mirin 4 tablespoons oyster sauce, divided use 2 teaspoons sesame oil, divided use 2 1/2 cups glutinous or sticky rice, washed and drained 1/2 cup jasmine rice, washed and drained 3 cups chicken broth 1 teaspoon dark soy sauce Soak dried shrimp in a bowl of warm water for about 20 minutes.
Ehoumaki (ehou maki): Lucky long sushi roll for Setsubun no hi. (Another one from the archives. Today (February 3rd) is once again Setsubun no hi. Unfortunately, what with trying pack up the house by the end of month when we are moving, and the Bento Challenge going on over at Just Bento, I haven’t had much time to do post-worthy cooking for Just Hungry. But some should come… In the meantime, if you want to eat a big whole sushi roll for luck today, here’s how! This year’s ehou (lucky direction) is a bit to the right of East-North-East. 2009 - East-North-East 2010 - West-South-West 2011 - South-South-East2012 - North-North-West Enjoy your ehou maki!
This year, setsubun no hi (節分の日) falls on the 3rd of February (some years it’s on the 4th). I grew up in and around the Kanto region, which is the area around Tokyo, so I didn’t know about ehou-maki （（恵方巻き）growing up, because it’s a Kansai region (the area around Osaka and Kyoto) custom for setsubun no hi. [Edit: ehou is pronounced eh-hoe by the way, not ee-haw.]
The ingredients for one roll. Unroll. Delicious dishes that are fit for a princess. Makiko Itoh SPECIAL TO THE JAPAN TIMES March 3 is Hina Matsuri, also known as Girls’ Festival or Momo no Sekku (Peach Day). This day was a traditional seasonal and religious event on the lunar calendar, during the period when peach blossoms were in bloom — around early April on the Gregorian calendar. (Japan has followed the Gregorian calendar since the late 19th century, so peaches are no longer in bloom during Hina Matsuri, but they are still symbolic of the festival.) During the latter half of the Edo Period (1603-1868), Momo no Sekku evolved into the festival it is now: a day to celebrate women and to wish for their health and happiness. While it’s not an official national holiday, it’s observed widely in Japan, especially by families that have young daughters. The centerpiece of Hina Matsuri is the ohina-sama or hina (princess) doll display, depicting the wedding procession of an imperial princess of the Heian Period (794-1185).
Not all Hina Matsuri foods are sugary though. 1 tbsp. Japanese Flavor Enhancers Dashi | AsianFoodGrocer.com, Shirataki Noodles, Miso Soup. Here you’ll find many flavor enhancers that will give you that true Japanese flavor. Probably the most relied upon and widely used of these is Dashi. Dashi is the authentic flavor of Japanese cuisine, and there is really nothing else like it. It is used as the base for almost all of Japan’s soups and broths. So experiment with the different flavors you see here, and for a taste of genuine Japanese cuisine try some Dashi.
Products Resource Center Japanese Seasonings 101 Today we're going to go over some of the various ingredients the Japanese use in their cooking, and the different results and recipes you can expect to get with these ingredients. Ten Pho Recipes from Around the Web - Vietnamese Pho Noodles. Lovingpho.com’s top pho recipe picks are now available. Go directly to “Top Pho Recipes You Must Try Yourself.” Updated 03-05-11. If people from all across the world are crazy about Vietnamese pho, that really comes as no surprise. Vietnamese pho, or simply pho for short, is a deceptively uncomplicated dish with very complex flavors and exotic textures. Its heartiness fills the stomach and its heat warms the soul. As many pho lovers already know, good pho depends first and foremost on the broth, which is what makes a difference between bad homemade pho and good pho, restaurant or otherwise. The way pho is made largely varies on the skill and dedication of the person cooking it.
Here are ten pho recipes you can try your hands at. One thing is for sure though: if you really want to try and make pho yourself, then select a recipe from a Vietnamese chef, preferably a respected one. The So-Sos and the Funnies Pho Bo Soup. The Pros Be Sociable, Share! Recipes. Scandikitchen: Scandinavian Food. Scandinavia is a big place, and filing our whole food culture in a box marked “pickled herring” isn’t going to cut the (dill) mustard. There’s a lot of talk in the press about something called the Nordic Diet. It all stems from a study about how eating the Nordic way can be very beneficial for your whole being. Read more about the actual Nordic Diet here (Link to be added here – need to write it too – wooo hooo – feel free to have a stab?) Scandinavian food is a bit like us, really: no nonsense, direct and occasionally your face. It is what it is. . • Grain and cereal such as rye and oats • Seafood and fish, mainly prawns, salmon, mackerel and herring • Meat both smoked and cured, including lots of game (sorry, Rudolf) • Stuff from trees, bushes and fields such as wild berries and mushrooms Scandinavian food is simple.
If you want a good introduction to the basics of what we like to eat, have a look at some of our top sellers (ADD LINKS TO SHOP): Scandinavian food is simple. Smörgåsbord Fish Meat.
Todd Caldecott | Home. Www.bearmedicineherbs.com/Library_files/Better digestion protocol.pdf. Welcome to Fasting Connection - Fasting Connection A Support Network For People Who Fast. This week didn't go as well for me. My first fast day was last Monday and I ate 637 calories, instead of eating only 500 like I was supposed to. Then the second fast day, Wednesday I ended up eating 1327 calories. I started the week at 129.5 and ended it at 131.5. Here is why: I got lazy with my food journal. Simplest thing in the world « threeForks. Mashed potatoes + cabbage sautéed in butter = GENIUS. Ok. Maybe I’m getting a little ahead of myself. But it’s creamy and a bit crunchy and savory and … have you smelled cabbage when it’s cooked in a bit of butter, and mixed with a bit of salt and pepper?
After the first minute or two (when cabbage-haters will ask whether you really plan on feeding them that stink), it transcends its humble reputation and smells warm and golden, somehow. Pure heaven, I say. But maybe it’s just the red hair talking. The dish I’m talking about is called colcannon. Colcannon Serves 4. The whey is totally optional, but does make the potatoes creamier and more savory. 8 red potatoes, cleaned and quartered.2 c. whey (optional), plus enough water to cover the potatoes1/2 head green cabbage, shredded. Put the potatoes in a pot and cover with water and whey mixture. Meanwhile, melt 1 T. of the butter in a heavy frying pan over medium high heat. This is even better the next day. Like this: Like Loading... 28 Cooks.
Kale Chips I've been seeing recipes for kale chips popping up all over. Everytime I see the idea, it intrigues me and I've wanted to make it for a long time. But it wasn't until I started doing this raw fast that I thought it'd be a great time to try them. The thing that always tempts me the most during any sort of detox or fast is always something crunchy. Always. I stood in front of a bag of tortilla chips for about 5 minutes yesterday, fighting off the temptation.
Enter the kale chips. The basic recipe I've been using is as follows, but I've also discovered it's much easier (and slightly tastier and healthier) to just liberally sprinkle them with a light italian or caesar vinaigrette and throw them in the oven. 3 or 4 large kale leaves, with stem removed and cut into 2" pieces2 tbsp apple cider vinegar1 tbsp Smart Balance oil or Extra-Virgin Olive OilA few pinches of kosher salt Preheat oven to 350 and line a baking sheet with parchment paper.