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.



Ingredients:
  • 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...

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Daun Kobis Berinti (Cabbage-Leaf Berinti)

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





Ingredients:
  • 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 ...

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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

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

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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.




Ingredients:
  • 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) ...

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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...
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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

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

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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.




Ingredients:
  • 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...

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La Phet Thote (Pickled Tea Leaves Salad)

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





Ingredients:
  • 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

Method:

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

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