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Roast sesame seeds in small pan. Keep shaking.

When it starts popping and smells good, pour into grind bowl.

With wooden stick, draw circles along the bottom edge slowly.

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If I rush, grind quickly, seeds jump up, get away.

 

Focus on the movement of stick.

Grind slowly, smoothly, firmly.

Focus on the sound, color, fragrance with joy.

Mind-free.

 

Add cooked veggies. Mix up with Dashi and Soy-sauce.

Serve as a dish for body and mind.

gommae2

無心

 

小鍋で胡麻を煎る。

パチパチはぜていい香りがしたら、すり鉢へ。

擦りこぎで底に沿って円を描いて胡麻を擦る。ゆっくり。

 

焦って早く擦ると、胡麻は跳ねて逃げ出してしまう。

 

擦りこぎの動きに集中する。ゆっくりと、滑らかに、確実に。

音に、色に、香りに集中する。その喜び。

無心になる。

 

茹でた野菜を加え、出汁と醤油と和えて、身体と心のための一皿になる。

Then I thought ‘Why I need to cook soup separately, even we drink boiling-noodle-water in restaurant?’

In Japanese Soba- buckwheat noodle restaurant after finish noodle plate, we drink the water as tradition. It is tasty. Good nutrition from Soba is mainly there, not in noodle.

Go lazy and healthy! Why not?

lazy buckwheat noodle

Lazy Buckwheat noodle

In a pot place 5cm square Konbu-dried kelp and 250cc water. Leave 20 min.

Take out extended kelp. Cut into thin lines. Back into the pot.

Heat the pot over medium flame.  After boiling up, add Sake 1Tbs, Mirin-sweet sake 1Tbs, soy sauce 2Tbs, salt 1 pinch. Wait until boiling up.

Add dried Soba noodle. Stair lightly for not sticking each other. Boil according to the package instruction.

Add veggies or whatever you like. In the photo I added Bean-card and sweet peas.

Taste the soup. If it’s too light taste, add tick sweet sauce.

Serve in a bowl. I placed Tororo Konbu-shaved kelp on top. Sprinkle Shichimi-Japanese seasoned chili.

Easy!

 

In Soba restaurant fresh Soba noodle is made from mostly buckwheat. The dried Soba in the supermarket has more range.

For drinking soup I need to choose 80-100% buckwheat. Others have wheat more than buckwheat and the soup is very salty. 80% Soba is called Hachi-wari Soba ‘八割蕎麦’. 100% Soba is called Jyu-wari Soba ‘十割蕎麦’. Or check the ingredients. Buckwheat must be the first one. If wheat comes first, it means wheat is more than buckwheat.

Oh! Run out of Pasta. But it’s storming now,,,

Wait. I must have Japanese dried buckwheat noodles, which aunty gave me.

 

It turned out good result.

buckwheat pasta

Buckwheat pasta

Boil dried buckwheat noodles according to the instruction on the package.

Put sliced garlic and some olive oil in a pan. Heat it. Fry until turning into golden color. Remove garlic.

In the pan, fly other veggies, nuts, dried tomato, chili and boiled noodles.

Sprinkle boiling-noodle-water, olive oil, salt and pepper. Remove from heat.

Serve on plate. Sprinkle fried garlic.

 

Wow! Nice healthy Al-dente!

 

 

I love Japanese pickles but didn’t like pickles because of its sharp sourness.

I changed my opinion. Now I love pickles. My home-made pickles is fresh like salad!

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‘Cut cleaned cabbage, pound it, mix with salt and spice, squeeze into a bottle.

It’s simple.’ ‘Is that all?’ ‘I’ll show you and tell the techniques.’

 

I went a workshop how to make pickles without vinegar but with fermentation, which was like experiments. I can’t write the detail and technique in here.

You might learn from him at my favorite restaurant in Bangkok.

 

Life is experiments. Try and error. Try again. Experience it.

If it’s succeed, enjoy until the bottom of the bottle. Why not?

 

Well,,, I wanna have a pancake with crispy, fluffy, nutty, healthy  and easy to cook all together.

That sounds avaricious. Umm. Think about it.

I murmured myself.

IMG_4702

Thickly Nutty Wholewheat pancake

Put 12g butter in small cup. Soak the butter in hot water. Let butter melt.

In a cup place 1 Tbs yogurt, 1 Tbs peanut butter. Mix them well. Add cream (or milk) till total 100cc. Add 1 egg york, 1 pinch salt and 1 Tbs honey. Mix well.

Whisk 1 egg white till solid.

In a bowl place place 40g wholewheat powder and 1/4 tsp baking powder. Draw circle 10 times with whisk. Add mixture, egg white and butter. Mix gently from the bottom with spatura. Stop mixing when you still see small egg-white chunk.

Heat non-stick flying pan (egg pan diameter 12cm, deeper profile) over midum-low heat. Fill tap-water in a bowl or sink. When the pans get hot, sink the bottom of the pans a moment for making even temperature. Pour the mixture in the small pan.

Turn the heat into low. Place the small pan on it. Start heating another bigger pan. When bottom is cooked, turn onto bigger pan. Keep small pan on it. Cook over low heat. Wait patiently.

Serve on a plate with sweet-sour fresh fruits. Sprinkle powder sugar on top.

 

全粒粉のパンケーキ

 

うーん。表面カリカリで、中身はふわふわで、濃厚で健康的で、かつ簡単に作れるパンケーキってないかな?無理っぽい?いやいや、試してみなくちゃ、と呟いてみる。

バター12gを小さなカップに入れて、そのカップを熱湯につけておく。バターを溶かす。

小さなボールにヨーグルト大さじ1、ピーナッツバター大さじ1を入れて、よく混ぜてから全部で100ccになるよう生クリーム(又は牛乳)を加える。卵黄1つ、塩ひとつまみ、蜂蜜大さじ1を加えてよく混ぜる。

卵白はツノが立つまで泡立てる。

大きなボールに全粒粉40gとベーキングパウダー大さじ1/4を加えて、泡立て器で10回円をゆっくり描いて混ぜ、液体のタネ、バター、卵白を加えて、底から返すように優しく混ぜる。若干、卵白の白い塊が見える程度とする。

直径12センチ、やや深めのノンスティックのフライパンを中火で温める。別のボールに水を張り、フライパンが熱くなったら、底を水にさっと浸けてフライパンを均等な温度にする。タネを注ぐ。

弱火にし、先のフライパンをかける。別の大きめのフライパンを温めておき、小さなフライパンの中身の底が焼けたら、大きなフライパンの上に返す。小さなフライパンを蓋にしたまま、弱火で両面を焼き上げる。

お皿に移し、甘酸っぱい果物を添えて、粉砂糖を振りかけて。

 

Here buckwheat again as my friend’s request and my own interest.

It turned out my favorite breakfast.

It doesn’t take time to cook, has crisp outside and fluffy inside.

IMG_4654

Buckwheat pancake

Serve 3-4 for 1-2 persons.

Fill hot water in a bowl. Put 1Tbs(12g) butter in a smaller bowl and place in the hot-water bowl. Butter will melt down.

In a cup place 1 Tbs yogurt, 1 Tbs sesame paste. Mix them well. Add milk till total 100cc. Add 1 egg york, 1 pinch salt and 1 Tbs honey. Mix them gently.

Whisk 1 egg white till solid.

In bigger bowl place place 4 Tbs (35g) buckwheat powder and 1/4 tsp baking powder. Draw circle 10 times with whisk. Add mixture, butter and egg white. Mix gently from the bottom with spatura.

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You might cook on a non-stick flying pan, turing in the air. But it is very soft. So,,,

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Heat 2 non-stick flying pan over midum-low heat. Fill tap-water in a bowl or sink. When the pans get hot, sink the bottom of the pans a moment for making even temperature.

Place the 1/3 or 1/4  mixture in a pan. When bottom is cooked, cover the another pan over the pan. Turn them. Cook another side. Then never broken.

Place the next mixture on first pan. Keep going until all cooked.

Serve on plate with sweet-sour fresh fruits. Sprinkle powder sugar on top.

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Enjoy simple healthy breakfast.

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Every morning I pick up a small bottle.

Shake it. Baked salt, nuts and  seeds jump onto the breakfast.

On brown rice, porridge, sandwiches or salads.

Every bites has small surprise with various flavor, has good protein and nutritions.

Start a healthy day with their tiny cheering.

Avocado sandwich

Salty sprinkles

Place salt, sesame, nuts and seeds in non-stick pan. Cover with strainer. Heat over small flame.

When cracking sound starts, shake it. Add a bit soy sauce. Shake. Pour into small bottle.

salty sprinkles

In photo

pine nuts, pumpkin and sunflower seeds

in seed-baking pan.

Friend’s name comes up at the corner of Facebook, saying birthday today.

I write message ‘Happy Birthday!’

as I think Birthday is the day to be celebrated.

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After childhood was over, I thought it is too girly to ask to be celebrated, though.

Sushi-cake for birthday

In the morning of first birthday which I  had completed breast cancer treatment,

I got a lots of messages from my friends. Long long thread.

I realized I was and should celebrate my survival.

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Yes. I’m still alive. I’m smiling and tearing. I’m happy from bottom of my heart.

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Celebrate our life, our one-year effort in this difficult world. For each one of us.

Happy Birthday!

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Sushi cake

Make Sushi rice. Place hot rice in a wet mold neatly. Let it cool down. Turn and place on a plate.

Place sliced cucumber,  Sahimi (raw fish), scrambled egg (cool downed) and herbs. Whatever you like.

Serve with Sushi-nori (seaweed for Sushi). Sing birthday song!

Place what you want on seaweed. Add the mixture of Soy sauce and Wasabi (ground Japanese Radish).

Roll, hold and bite it!

In my tropical home – Bangkok, I got a lots of dried fruits.

Many kinds of them are available in Royal project shops, Lemon farm.

Bake bars from fruits paradise. Get Sunny vibe for today.

IMG_3599

Tropical bar

8cm x 4cm 9 pieces or 18cm square

Put following in a big bowl.

150g dried fruits (Mango, Cherry tomato and raisin etc. cut into small size, if it needs), 80g mixed nuts (Macadamia and Cashew nuts etc. ground), 50g rolled grains, 50g whole wheat flower, 1.5tsp baking powder, 50g desiccated coconuts, 30g pumpkin seeds, 1 piece of banana(fresh, ground until puree) and 1 pack of coconuts cream (200ml).

Mix from the bottom until nearly mixed. Don’t knead.

Place into the mold. Flatten the surface by finger tips gentry. Don’t push.

Bake it in 180 degree 25min.

If it’s in square mold, make cuts into bar shape. Sprinkle ground sea salt a bit.

Let it cool down. Take out from the mold. Keep in fridge.

Busy busy busy in the morning. Not enough time.

Still sit down, have breakfast, breath morning air. Space for smile.

For earning relax time, I bake fruits bars in one of the afternoons.

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Fruits bar

8cm x 4cm 9 pieces or 18cm square

Peel and cut 3 apples into thin slice. Place in a pot with 50cc apple juice. Cover the lid.

Heat over medium low flame. Cook 10 min without open lid. Shake occasionally.

By stick blender grind into puree. If the puree doesn’t enough to 300cc, add some apple juice and mix well.

Pour the puree into a big bowl.

Add 150g dried fruits (cut into small size, if it needs), 80g mixed nuts (ground), 50g rolled grains, 50g whole wheat flour, 1.5tsp baking powder, 20g desiccated coconuts, 30g pumpkin seeds, 1.5Tsp coconuts oil.

Mix from the bottom until nearly mixed. Don’t knead.

Place into the mold. Flatten the surface by finger tips gentry. Don’t push.

Bake it in 180 degree 25min.

If it’s in square mold, make cuts into bar shape. Place a bit jam on.

Let it cool down. Take out from the mold. Keep in fridge.

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Before eat, better to keep in room temperature for getting back softness.

Or crush bar, mix with yogurt. Eat as granola as well.

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Have healthy energy. Good start of the day. Cheers!

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Cocoon Studio

Tuesdays and Thursdays 10:30am to noon and 3pm to 4:30pm. 4 classes a week.

Chapter of life is re-newing. Nat’s class in Cocoon studio will ends on Thursday 27th March 2020. Thank you for your support for 5 years and 11 months.

コクーン・スタジオ

毎週火曜と木曜の午前クラス(10時半から正午まで)と午後クラス(3時から4時半まで)週4クラスです。

2020年2月27日木曜日をもって、コクーンスタジオでのクラスを、閉講することになりました。5年11ヶ月にわたるサポートをありがとうございました。

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