"The PlanetZ Cookbook"

nprime · Post by **nprime** » Wed Sep 29, 2004 10:11 pm

but....the wakame...it's a match made in heaven (or at least Japan).

You can always add a pinch of sugar if you like that sweetness.

R

kensuguro · Post by **kensuguro** » Wed Sep 29, 2004 11:16 pm

wakame helps clean your digestive system (it's got lots of fiber) and it's also good for your hair. (gloss) Or, so it is said in Japan. Can you even get that stuff outside of asia?

I've got a bunch of Taiwanese recipes under my belt..

Here's a simple one: Chinese chicken broth
Get a whole chicken, with or without head is fine. You can even use the left over abdomen part. (without meat or skin)
Get some ginger, peel it, and keep the skin.
Get some garlic, peel it.

Throw as much of any of these into a huge pot and cook. Start off with strong heat, and then down to bare simmer. Remove any "icky stuff" that arise from the bones and meat. (what's that "icky stuff" called anyway?)
So, now you've got the traditional stock. Use it for noodles, soup, etc.

Another one: Hot Sesame Oil
It's a standard Chinese food item. I suppose you can just buy a pre-fab one, but it's cool to have your very own version.

Get a bunch of chilli pepper. Ones from Thai are really hot. Korean ones aren't quite as hot, but have more aroma. But that's if you have the option of choosing your chilli peppers. Anything will do. A bunch is like a bowl full.

Get a bottle of sesame oil. Sesame oil as in the ones that have the sesame aroma. There are ones that have the aroma removed so be careful. Try different sesame oils, they all have different scent.

Dice the chilli peppers and fry with the whole bottle of sesame oil. Keep temperature low. (so it's not really fry, but more like cook) When you feel that all the "hot stuff" has been sucked out of the chilli pepper, filter out the chilli pepper as you pour out the sesame oil. There you have it, hot sesame oil. Try it in small portions so if you mess up, you'd have ingredients to start over. It takes practice to find your favorite ratio of chilli pepper/sesame oil, temperature, and how long you cook.

Another yet simple recipe: Tomato with soysauce
Cut tomato as you like.
Peel some ginger, and grate it.
Put ginger into soysauce, add some sugar. (so soysauce is about half salty and half sweet)
Dip tomato into this sauce and eat.
It may sound strange, but I think the whole Taiwanese population would agree it's good. lol

nprime · Post by **nprime** » Wed Sep 29, 2004 11:56 pm

how long would you cook this broth mixture?

R

samplaire · Post by **samplaire** » Thu Sep 30, 2004 4:31 am

On 2004-09-29 20:07, hubird wrote:
I'd prefer apple cider vinegar...

...and I'd prefer apple

Counterparts · Post by **Counterparts** » Thu Sep 30, 2004 5:33 am

kensuguro wrote:
wakame helps clean your digestive system (it's got lots of fiber) and it's also good for your hair. (gloss) Or, so it is said in Japan. Can you even get that stuff outside of asia?

Certianly can. Kombu, arame, hiziki (sp?), dulse, nori...

They still harvest Carrageen in the British isles (mostly Ireland) - used in making breads and puddings. Some other types of sea veg too (from the Atlantic coasts mainly).

Royston

kensuguro · Post by **kensuguro** » Thu Sep 30, 2004 6:59 am

how long would you cook this broth mixture?

Around 3-4 hours most of the time. Probably could get away with less with one of them pressure pots. Also, don't forget to salt to taste.

<font size=-1>[ This Message was edited by: kensuguro on 2004-09-30 07:59 ]</font>

Post by **hubird** » Thu Sep 30, 2004 7:18 am

On 2004-09-30 05:31, samplaire wrote:
On 2004-09-29 20:07, hubird wrote:
I'd prefer apple cider vinegar...
...and I'd prefer apple

and that was the idea

Counterparts · Post by **Counterparts** » Thu Sep 30, 2004 8:51 am

...and that leaves me with the cider.

Oh dear! (flash-back to age 18...the last time I drank cider)

Royston

ReD_MuZe · Post by **ReD_MuZe** » Sun Oct 10, 2004 3:44 am

This is the most popular dish in our house!

1) Grill and eggplant.
2) Fry Minced meat (Mix of Beef and Sheep with a little sheep fat) untill its dry with a little salt.
3) Make Tehina:
mix in a bowl:
1 glass of tehina,
1 glass of water,
add pepper, salt, lemon and garlic acording to taste. make it a bit runny more than usual so it can later mix with the meat better.
4) roast some pine seeds (be quick they burn fast) and chop some parsily

presentation:
This is a ceremony you do on the table infront of the guests or people eating.
becouse its nice to see and it tastes beter fresh:
Cut the Eggplant into half (from head to tail) and spread on the plate as is.
put a little salt on the eggplant, and on top of that put the fried minced meat. pour tehina on that, and top it with the pine seeds and fresh parsily.
and dig in!