tag:blogger.com,1999:blog-74597539555572255902024-03-13T09:12:09.045-07:00traditional snacks and dessertsthe recipes which come from many countries...Unknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7459753955557225590.post-7676132030116739452008-08-06T22:15:00.001-07:002008-08-06T22:29:40.556-07:00japanese - JELLIED PLUMS - KINGYOKU KAN<span style="font-family:verdana;"><br /><span style="font-weight: bold; color: rgb(51, 0, 153);font-size:85%;" >Serve : 4</span></span> <span style="font-weight: bold; color: rgb(51, 0, 153);font-family:verdana;font-size:85%;" ><br />Preparation time : 10 minutes</span><span style="font-weight: bold; color: rgb(51, 0, 153);font-size:85%;" ><br /></span><span style="font-weight: bold; color: rgb(51, 0, 153);font-family:verdana;font-size:85%;" >Cooking time : 10 minutes</span> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqPMXClysPDGd1Uuc2h7N_Roln9CEeTAMGfXhpErjie6eGgCEm72lOBmEv89w3qwYMkoV3M4wsmbGHXQKQxrIrTA3Zmk8znoNxKPu_wPxrid11sgBYm1owHXoB1fDcLpHZKHOUZCT2LQ/s1600-h/jellied+plum.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqPMXClysPDGd1Uuc2h7N_Roln9CEeTAMGfXhpErjie6eGgCEm72lOBmEv89w3qwYMkoV3M4wsmbGHXQKQxrIrTA3Zmk8znoNxKPu_wPxrid11sgBYm1owHXoB1fDcLpHZKHOUZCT2LQ/s200/jellied+plum.jpg" alt="" id="BLOGGER_PHOTO_ID_5231642408626108930" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(51, 0, 51);font-family:verdana;" >A simple but decorative dessert, with large grapes or plums set in jellied plum wine (umeshu). If Japanese plum wine is not available, substiture with any other fortified fruit wine, such as peach or rapsberry.</span><br /><br /><span style="color: rgb(102, 0, 204);font-size:130%;" ><span style="font-weight: bold;"></span></span><span style="font-weight: bold; color: rgb(102, 0, 204);font-family:verdana;font-size:130%;" >INGREDIENTS:</span><br /><span style="color: rgb(51, 0, 153);font-family:verdana;" >8 large seedless grapes or small plums</span> <span style="color: rgb(51, 0, 153);font-family:verdana;" ><br />25 g unflavored Japanese gelatin powder</span> <br /><span style="color: rgb(51, 0, 153);font-family:verdana;" >60 ml water</span> <span style="color: rgb(51, 0, 153);font-family:verdana;" ><br />1 small bottle Japanese plum wine (umeshu)</span> <span style="color: rgb(51, 0, 153);font-family:verdana;" ><br />30 g sugar</span> <span style="color: rgb(51, 0, 153);font-family:verdana;" ><br />1 tsp cognac or brandy</span><br /><span style="color: rgb(51, 0, 153);"> </span><span style="color: rgb(51, 0, 153);font-family:verdana;" >8 porcelain teacups or jelly molds</span> <span style="font-family:verdana;"><br /><br /><span style="color: rgb(102, 0, 204);font-size:130%;" ><span style="font-weight: bold;">HOW TO MAKE:</span></span></span> <span style="font-family:verdana;"><br /><span style="color: rgb(51, 0, 153);">1. Blanch the grapes or plums in hot water for about 10 seconds, drain and put in cold water to chill for a few seconds. Peel, halve and set aside.</span></span> <br /><span style="color: rgb(51, 0, 153);font-family:verdana;" >2. Stir the gelatin and water in a non-reactive saucepan. Simmer over medium heat, stirring constantly, until the gelatin is dissolved and smooth.</span> <br /><span style="color: rgb(51, 0, 153);font-family:verdana;" >3. Add the plum wine and sugar, stir until the sugar is melted. Remove from the heat, add the cognac and stir.<br /></span><span style="color: rgb(51, 0, 153);"> </span><span style="color: rgb(51, 0, 153);font-family:verdana;" >4. Portion the grapes or plums into the teacups. Pour liquid jelly into the teacups and chill until the jelly sets</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7459753955557225590.post-74323338477989116902008-08-06T22:05:00.000-07:002008-08-06T22:14:46.549-07:00japanese - Sweetened Azuki Bean Paste<span style="font-family: verdana;"><br /><span style="color: rgb(0, 51, 0);">This bean paste is the most popular in japanese custard. Easy to make and it goes perfectly with dora yaki.</span><br /><br /><span style="color: rgb(102, 102, 0);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br /><span style="color: rgb(0, 51, 51);">125 g dried azuki beans</span><br /><span style="color: rgb(0, 51, 51);">100 g sugar</span><br /><span style="color: rgb(0, 51, 51);">salt to taste</span><br /><br /><span style="color: rgb(102, 102, 0);font-size:130%;" ><span style="font-weight: bold;">HOW TO MAKE:</span></span><br /><span style="color: rgb(0, 51, 0);">1. Boil the azuki beans in water to cover, then lower the heat to medium and continue cooking until the wrinkles on the bean skin have dissapeared.</span><br /><span style="color: rgb(0, 51, 0);">2. Drain the beans,and pour in three times as much water as beans and return to a boil. Then simmer over medium-low heat until the beans are very tender.</span><br /><span style="color: rgb(0, 51, 0);">3. Drain the beans in a colander lined with a dish towel. To further remove excess moisture, gather the ends of the towel and squeeze out the water.</span><br /><span style="color: rgb(0, 51, 0);">4. Transfer the beans to a blender or food processor and process to a smooth paste.</span><br /><span style="color: rgb(0, 51, 0);">5. Place the paste in a saucepan, add the sugar and salt, and cook over medium heat, stirring constantly with a wooden spoon until the paste thickens.</span><br /><span style="color: rgb(0, 51, 0);">6. Remove the pot from the heat, stir to cool and freeze or store in the refrigerator for not more than a week.</span><br /><br /><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7459753955557225590.post-73180041747691447812008-08-06T21:27:00.000-07:002008-08-06T22:05:11.350-07:00japanese - RED BEAN PANCAKES - DORA YAKI<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb2DA4Id-uC_YBJ64xv01eCvkAzd0C78oKxNCRYon2-5KJ38YFJXWb-h9ddnG-sk2_tHiORIXRNqb3U696ZYTPRXAZSrPhZhcG4GNBHMq1Wm_CubwbSDVfv9LzdQwLp0-ZU3YpvA75xE/s1600-h/dora+yaki.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb2DA4Id-uC_YBJ64xv01eCvkAzd0C78oKxNCRYon2-5KJ38YFJXWb-h9ddnG-sk2_tHiORIXRNqb3U696ZYTPRXAZSrPhZhcG4GNBHMq1Wm_CubwbSDVfv9LzdQwLp0-ZU3YpvA75xE/s200/dora+yaki.jpg" alt="" id="BLOGGER_PHOTO_ID_5231637345889706242" border="0" /></a><br /><span style="font-family:verdana;"><br /><span style="color: rgb(51, 0, 0);">These pancakes is very popular in Japan and sold hot at stalls everywhere and can be found with a variety of fillings, including Western-style custard. <span style="font-weight: bold; font-style: italic;"> Azuki </span>bean is however the traditional favorite. Sweetened </span><span style="font-style: italic; font-weight: bold; color: rgb(51, 0, 0);">azuki </span><span style="font-style: italic; color: rgb(51, 0, 0);"></span><span style="color: rgb(51, 0, 0);">bean paste is also known as 'sweetened red bean paste'.</span><br /><br /><span style="color: rgb(255, 102, 0);font-size:130%;" ><span style="font-weight: bold;">INGREDIENTS:</span></span><br /><span style="color: rgb(153, 51, 0);">300 g cornstarch</span><br /><span style="color: rgb(153, 51, 0);">4 tsp sugar</span><br /><span style="color: rgb(153, 51, 0);">250 ml water</span><br /><span style="color: rgb(153, 51, 0);">1 egg white, beaten until fluffy</span><br /><span style="color: rgb(153, 51, 0);">Oil, to grease pan</span><br /><span style="color: rgb(153, 51, 0);">200 g sweetened Azuki bean paste</span><br /><br /><span style="color: rgb(255, 102, 0);font-size:130%;" ><span style="font-weight: bold;">HOW TO MAKE:</span></span><br /><span style="color: rgb(153, 51, 0);">1. Sift the cornstarch into a bowl and add the sugar. </span><br /><span style="color: rgb(153, 51, 0);">2. Stir in the water to make a smooth batter, then fold in the egg white. </span><br /><span style="color: rgb(153, 51, 0);">3. Heat the frying pan and grease lightly with oil.</span><br /><span style="color: rgb(153, 51, 0);">4. Drop about 1 1/2 tbsp of the batter into the pan, letting it spread by itself. When tiny bubbles begin to form on the pancake surface, turn over.</span><br /><span style="color: rgb(153, 51, 0);">5. Fry for 30 seconds, then remove. Make another pancake in the same fashion.</span><br /><span style="color: rgb(153, 51, 0);">6. Spread 1 heaped tsp of the azuki bean paste onto one pancake and cover with the second pancake. Repeat until all the batter is used up.</span><br /><br /></span>Unknownnoreply@blogger.com0