Alishan ‘Recipes’ Category
- 200g unbleached white flour
- 2g yeast/ sourdough
- 120g warm water
- 3g salt
- Blend the flour and yeast in a medium size bowl.
- Add the salt to the warm water and add to the bowl and knead well.
- Leave to rise for about 1 hr or until about doubled in size.
- Knock back the dough, divide into about 10 pieces, then roll out each piece into a circle.
- Fill each circle with the filling shown below and bring in the sides to make a ball.
- Steam over boiling water for about 15〜20 mins.
- 6〜7 dried shiitake (soak for a day in 500cc water & retain soaking wate)
- 1 Tbsp sesame oil
- 1 clove garlic
- 1/2 cup TSP (reconstitute in water for about 20 min)
- 50g bifun
- 1 Tbsp vegetarian BBQ sauce
- 2 Tbsp soy sauce
- 1 Tbsp kuzu
- Finely dice the rehydrated shiitake and garlic and squeeze out the TSP.
- Heat the sesame oil in a pan, the lightly fry the shiitake, garlic and TSP.
- Add the BBQ sauce, soy sauce and about 100cc of the shiitake’s soaking water.
- Allow flavours to mix for a few minutes, then add the bifun.
- Simmer until most of the liquid has been absorbed by the noodles, add the kuzu to thicken the sauce then set to one side.
A British favourite that I find myself craving from time to time. Make sure you have a warm spot for the dough to rise, and plenty of time to cook the crumpets.
- 2 cps flour
- 2 cps bread flour
- 1 1/2 tsp salt
- 1 cp water
- 1 1/2 cp plain soymilk
- 2 Tbsp canola oil
- 1 Tbsp sugar
- 1 sachet Red Star yeast
- 1/2 tsp baking soda
- 1/2 – 1 cp water
- Mix together the flour and salt.
- Warm the soymilk, then add the sugar and yeast. Leave for around 10 mins or until the mixture is frothy.
- Add the soymilk and oil to the flour and beat well to make a smooth batter.
- Leave to rise for an hour or so until doubled in size.
- Dissolve the baking soda in 1/2 cp water and add to the mixture.
- Leave to rise for another 30-60 mins.
- Ladle into crumpet rings (I used metal fried egg rings from the 100 yen shop) and cook on a low to medium heat for around 6 mins. You should see bubbles on the surface, the batter should be set and the underside a nice golden brown. Flip and cook the top for another couple of minutes.*
* This last step is the really tricky part. This mix makes a lot of batter, though, so you get plenty of goes to get it right! If it’s not bubbling add a little more water. I ended up adding a full cup of water to the mix, not the 1/2 cup the original recipe called for, and also made thinner crumpets. I think I had the heat too low as well, as I was afraid of burning the bottoms. I didn’t manage to get the bubbles on the top but the texture wasn’t bad and the taste was great, especially slathered in maple syrup!
A lovely, warming dish for the winter.
＜Ingredients＞ Serves 6
- 1 onion
- 1 clove garlic
- 2 cups TSP
- 5 Tbsp tomato paste
- spice (we used 3 tsp nutmeg, 1 tsp cayenne pepper, 3 tsp oregano and 2 bay leaves)
- 4 Japanese size eggplants
- 6 potatoes
- 2-3 Tbsp nutritional yeast (or to taste)
- 100 cc mimic cream
- dried parsley
- olive oil
- salt & pepper
- Soak the TSP in 3/4 cup hot water for about 10 minutes. Once soft, squeeze out all water and set aside.
- Thinly slice the eggplant and lightly fry in olive oil, addition salt and pepper to taste. Once softened, set aside.
- Peel and boil the potatoes until cooked through. Drain and mash.
- Finely dice the onions and garlic and saute in olive oil for around five minutes or until lightly browned.
- Add the tomato paste and mix well, then add the TSP and 200cc of water along with your choice of spices, salt and pepper. Boil to reduce to a thick sauce.
- Once reduced, stir in the eggplant and transfer to an oven proof dish.
- Mix the mashed potato with the mimic cream, nutritional yeast and salt and pepper to taste. Use to top the eggplant mix.
- Lightly drizzle with olive oil and sprinkle with parsley before baking at 200 degrees centigrade for 20 minutes or until lightly browned.