Showing Tag: "soybean" (Show all posts)

Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

Posted by Kroocrew on Monday, June 20, 2011, In : Thailand 

Rad Nah is a commonly seen dish on street stalls in Thailand. A good preparation is hard to beat but many times it is light on in flavour. Flavourant has to be added heavily as the starch gravy really neutralises a lot of this. Tasting while making is the essence of success.

  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 t...

Continue reading ...

Daun Kobis Berinti (Cabbage-Leaf Berinti)

Posted by Kroocrew on Wednesday, April 27, 2011, In : Malaysian (Malay) 

  • cabbage, 40 g (~5 leaves)
  • vegetable oil, 10 g (1 Tablespoon)
  • soy protein powder 50 g (2/3 cup). Soak with lukewarm water for 20 minutes. Pour off water.
  • onions, chopped 80 g (1 seed)
  • garlic 10 g (2 pips)
  • Turmeric powder, 3 g (½  teaspoon)
  • rice 70 g (½  cup)
  • Wood ear mushrooms, soaked and sliced small 6 g (2 pcs)
  • bran 30 g (2 Tablespoons)
  • green leafy vegetables such as spinach, mustard greens, etc. 50 g (½  cup)
  • green beans, cut into small pieces 15 g (2 Tablespoons)
  • carrots, shredded 10 ...

Continue reading ...

Hto Nau, Khae Tai Ner, Hto Nao Out, or Hto Nao Mong

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 

This is a couple of recipes for making soybean fermented products according to the Shan recipes.
The translation- a translation from Lashio Lao Hsai Ying's Tai Book,  is delightfully quaint and I don't presume that many would use the recipe for the purpose because of the language but still it is a record and authentic.

I don't have the original Shan manuscript.

(A) How to make Hto-Nau, Khae Tai Ner or Hto Nao Out

  • Hto Nau seed (Sarn Hto Nao), 1 Pae
  • Chillie powder, 2 Khan
  • Salt (as require...

Continue reading ...

Htamin Jin ထမင်းချဉ်‌

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan 

This Shan dish has a delightful sour edge with  a sour flavourant, tamarind extract, used for the purpose. There are local variations on presentation from serving as individual compressed balls of the rice mix or as a single layer on a plate. Other local variations add fish meat, typically Inle Lake Carp, to the rice potato mix.

  • Rice, 2 cups.
  • Tamarind pulp, 2 Tbsp.
  • Tomatoes chopped  1½ to 2 cups.
  • Garlic chives, bunch
  • Long beans or French beans
  • Shrimp paste (any source of this is OK) ...

Continue reading ...

Nattō なっとう

Posted by Kroocrew on Wednesday, March 30, 2011, In : Japan 

Nattō (なっとう or 納豆?) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis.

Traditionally the cooked soybeans are mixed with a starter culture of Bacillus subtilis, commonly occurring in straw. The history of the food has four possible beginnings, from the Jomon Period (10,000-300 BC) or China during the Zhou Dynasty ((1134 -246 BC), the story of a warrior, Minamoto no Yoshiie on a campaign in North eastern Japan between 1086 and 1088 to the most recen...
Continue reading ...

Khanom Mo-Ji ขนมโมจิ (Japanese Bean meal confection)

Posted by Kroocrew on Monday, October 25, 2010, In : Thailand 
 Thai Mo-Ji is often seen on the shelves of very "local" shops such as the Ma & Pop shops in local sois

Ingredients: (Filling)
  • 70 gms (2 ½ oz) Black and Red Soya Beans
  • 50 gms (1 ¾ oz) Sugar
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Oil
Ingredients: (Coatings)
  • 100 gms (3 ½ oz) Wheat Flour ( Bleached Wheat Flour if Available )
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Coconut Milk
  • 30 gms (1 oz) Sugar
  • 1/2 Teaspoon Salt
  • 2-4 Drops Jasmin Flavour
  • 2-3 Drops Food Colouring

  1. Soak the beans overnight, then rinse them ...

Continue reading ...

Lao BBQ Sauce

Posted by Kroocrew on Monday, January 25, 2010, In : Laos 

This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.

  • 1tsp of hot pepper paste (Kochujang)
  • 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesam...

Continue reading ...

La Phet Thote (Pickled Tea Leaves Salad)

Posted by Kroocrew on Wednesday, January 20, 2010, In : Shan 

  • 5 teaspoons laphet (*fermented tea leaves)
  • 2 teaspoons crispy fried garlic
  • 2 teaspoons crispy fried yellow beans
  • 2 teaspoons roasted peanuts
  • 1 teaspoon toasted sesame seeds
* I do not know the process of fermentation used for treating the leaves for this dish

Extra Ingredients:
  • Chopped Tomato
  • Chopped Cabbage
  • Dried Prawns
  • Peeled Garlic
  • Green chili

  • Dressing: 1/2 teaspoon limejuice 3 teaspoons peanut oil


  1. First, put laphet (fermented tea leaves) into a bowl. If you want your l...

Continue reading ...




Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.


  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.

  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

    Google Analytics