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End of year I used to go grandma’s house to make Mochi for New Year.

Aunties, uncles, nieces and nephews together steamed rice. Pounded, balled it up.

Grandma gave us fresh mochi-ball with red bean paste. It was soft and sweet.

 

Can I make that with my favorite bean curd?

beancard-mochi

Bean curd mochi

Place 150g bean curd, 3 Tbs Tapioca flour and some sweet such as sugar, maple syrup in small pan. Mix completely like smooth paste with hand blender.

Heat tha pan over medium flame. Keep stirring by spatula until it become sticky.

Off the flame. Keep stirring for a while. Pour into glass cups. Leave them till cool down. Keep in fridge.

Serve with some sweetness such as red bean paste, soya bean powder with sugar or ice cream.

Enjoy healthy sweetness!

 

豆腐わらび餅

 

年末になると、お正月のお餅つきにお祖母さんの家に行ったものだった。

親戚が集まって、もち米を蒸して、杵でついて、わいわい丸めた。

お祖母さんができたてのお餅とあんこをくれたっけ。甘くて、まだ柔らかい。

豆腐大好き。これで作れないかな?

 

作り方

豆腐150グラム、タピオカ粉大さじ3と砂糖やメープリシロップなどの甘味適量を、小さな鍋に入れる。ハンドブレンダーで、なめらかなペースト状になるまで混ぜる。

中火にかける。ヘラで混ぜ続ける。粘りが出たら火を止めて、もうしばらく混ぜる。

ガラスのコップに入れ、粗熱が取れたら冷蔵庫で冷やす。

あんこやきな粉、アイスクリームと一緒にいかが?

甘くてヘルシー!

‘It’s yours!’ my friend gave me with big smile.

Thank you. This is the Vietnamese kitchen tool I’ve been looking for.

That is for tearing Water Morning Glory stem into tin lines.

greenish peperoncino

Greenish green Peperoncino

Wash Walter morning glory. Take off leaves with stem and top.

Insert the needle into the bottom of stem. Carefully pull the stem.

Make a lots of thin green lines.

Blanch the lines for a while. Drain and leave for cooling down.

Slice garlic. Cut dried tomato. Tear Eringi-mushrooms. Cut paprika into tin pieces.

Place olive oil and garlic in non-stick pan. Place over medium flame.

Stair till getting good small.

Add other ingredients salt, pepper and sliced chili. Add more oil.

When everything is cooked, serve on a plate.

vietnamease kitchen tool

Sprinkle Parmigiano cheese as you like.

Oh! It’s all right. The calories are very low!

Special thanks to Aosawa-san. The recipe is based on her book.

After the morning class I need to put fuel in me.

Love to have lunch in local food court with students.       Chat chat chat.

Come back to studio. I need to refresh my body, mind,,,   and my breath.

fennel seeds

Have a tea spoon of non-oil-stirfried Fennel seed.     Crunch crunch crunch.

Lay down for a while with sweet cool breathing.

Ready for afternoon class.

Hello girls!

‘This is my favorite. But not so many restaurant make this.’

I complained over Chinese dishes.

‘Then you make it. You have fryer.’ My friend replied smiling.

Oh! Yeah. Why not?

Non-fried Tropical spring roll

Non-fried Tropical spring roll

Cut fresh mango into bars.

Spread spring roll skin.

Place mango, prawns, sesame paste and mayonnaise near a corner of skin.

Roll that corner once, cover the ingredients.

Fold two side corners towards center. Roll completely.

Spray oil on both sides. Heat Airfryer 200 degree. Place into basket.

Fry until crispy about 12 min.

Serve with fresh mint. Sprinkle black pepper.

Hurry up! Crunch! Wow hot yellow cream comes out!

 

I like chips.

But I regretted every time after finish them because of stomachache.

Now no regret but full enjoyment. Crunch crunch crunch until finish,,,  already?!

Smile.

chips

 

Non-fried veggie crisp

AirfryerPotato and lotus root

Cut into thin slice. Soak in water more than 10 min. Drain and dry them. Spray olive oil. Sprinkle sea salt.

Heat Airfryer 170 degree. Place veggie in its basket. Fry until crispy about 10 min.

 

Eringi, Asparagus, lady’s finger, carrot and etc.

Tear or cut, if it is needed. Spray olive oil. Sprinkle sea salt.

Heat Airfryer 180 degree. Place veggie in its basket. Fry until crispy about 10 min.

 

Sprinkle herbs, spice, seaweed as you like. Enjoy!

 

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.

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!

IMG_4955

‘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.

*

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

*

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.

*

Enjoy simple healthy breakfast.

*

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.

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