Saturday, May 10, 2008
Mung beans 200 grams
Black glutinous rice 100 grams
Coconut milk 300-400 gram (preferably fresh)
Palm sugar 1 block (or as desired)
Pandan leaves a few
Soak the mung beans over night and boil in 1 litre water, with pandan leaves, till very soft and almost disintegrating.. Boil half a litre water separately and cook rice in it (wash the rice first).. Keep separate.. Now add coconut milk to the beans and continue cooking... Add sugar and cook a bit more.. To serve scoop out the porridge and top with rice.. Or, you could mix the rice in the cooking pot as well. Served cold and hot.. Add plantain/ sweet potatoes for extra flavors...
This dish was prepared by Jacintha in Hale Manoa Kitchen...
Thursday, April 3, 2008
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 teaspoons sesame seeds
2 medium onions, chopped
2 small tomatoes
2 tablespoons natural peanut butter
2 cloves garlic
2 teaspoons ginger paste (or 1 teaspoon minced fresh ginger)
1/2 teaspoon turmeric
1 teaspoon red chilli pepper or cayenne (or to taste)
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon tamarind concentrate (or substitute)
2 tablespoons coconut (dried, fresh, or frozen)
1/2 tablespoon agave nectar or sugar
salt to taste
10-12 small Thai or Indian Eggplants (or use one large eggplant)
1 cup cooked chickpeas
In a dry, non-stick skillet, toast the coriander, cumin, and sesame seeds until the sesame seeds begin to turn golden, about 1-2 minutes. Be careful not to burn them. Remove from pan and let cool. Then transfer to a blender or grinder and grind to a paste. (Magic Bullet owners can do this in the small jar with the flat blade.)
Add the onions to the pan and cook until they begin to brown. Transfer to a food processor and add the ground spices and all remaining ingredients except the eggplant and chickpeas. Puree to a smooth paste.
Remove the stems of the eggplants and cut them into quarters. (If you're using small purple eggplants, you may choose to leave the stem attached and cut a deep cross up through the bottom of each eggplant; if you're using a regular eggplant, cut it into 1-inch cubes.) Spray the skillet lightly with oil or non-stick spray, add the eggplants, and cook, stirring, until they begin to brown on the outside. Add the spice paste, the chickpeas, and 1/2 cup of water. Stir well and cover. Simmer, adding more water if the sauce seems to thick, until the eggplants are tender. (The time will vary depending on the eggplants you use, but count on at least 15 minutes.) Garnish with chopped parsely or cilantro, if desired, and serve over rice.
Makes 4 servings.
Sunday, January 20, 2008
A Jewish Dessert....
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
A powder made from steamed rice that has been dried, toasted, and ground. It is mixed with cold water and sugar or honey to make a popular summer drink.
Misutgaru is a mixture of different roasted grains. the recipe varies widely. but it often has ground rice, ground sweet rice, ground roasted black beans, ground corn meal, roasted ground barley...
It is often used as a substitute meal and in the army can be used as emergency food. which is a little strange (as an emergency food) because it goes rancid/moldy very quickly, more so than plain ground grains alone. even if you keep it in the freezer, you have to use it up pretty quickly.
Misutgaru HwachaeMisutGaru [1/2 cup]
Sugar [1/2 cup]
Water [4 cups]
Water Melon [1/6]
Caned Pineapple 
Mix all and serve.
Misutgaru patbingsoo recipe
[미숫가루 팥빙수] (Roast grain powder bingsoo)
A more traditional twist on the basic patbingsoo; has a nutty, satisfying taste
- misutgaru powder (roast grain powder, do not confuse this with malt powder)
- cereal (corn flakes, frosted flakes, captain crunch, etc)
- chapsal dduk (sweet rice cake)
- a scoop of vanilla ice cream
- crushed ice
- red bean
- condensed milk
Make the patbingsoo according to the regular recipe and then top with cereal, then ice cream, then rice cake, and finally sprinkle the misutgaru powder over the whole thing!