user_deleted, posts by tag: temple food - LiveJournal (original) (raw)

| | Korean Templestay recipessource - Templestay magazineshttp://eng.templestay.com/index.asp==DEEP FRIED SWEET POTATO BALLS2 sweet potatoes20g pine nuts2c oil5g starch powderBATTER1c flour1c water1/2c starch powderpinch saltSAUCE2T ground perilla seeds1T soy sauce1T roasted sesame seeds2T homemade grain syrup (Jocheong)Steam, cool, and them crush the sweet potatoes.Crush the pine nuts and mix with the sweet potatoes.Divide into pieces and shape each into balls.Roll the balls in the starch powder and bread them with the batter. Deep fry twice in oil at 180C.Put the grain syrup and the sauce sauce in a pot and heat until boiling. Add sesame seeds and perilla seeds. Roll the balls in the sauce to make them sweet.note - The thinner the layer of powdered starch, the better the balls will be breaded with the batter. Test the oil temp by dripping in batter and waiting for them to float.==RADISH DUMPLINGS, PUMPKIN DUMPLINGS IN SOUPRADISH DUMPLINGS800g Korean radish1/3 block of tofu100g spinach100g pine nuts3 shiitake1tsp salt3tsp perilla seed oil1tsp soy saucePUMPKIN DUMPLINGS800g pumpkin50g pine nuts100g shepherd's purse1/2 block tofu3 shiitake1tsp salt3 tsp perilla seed oil1tsp soy sauceSOUP500g Korean radish20g dried Chamgajuk1T soy sauce20g roasted matrimony vine3 shiitakeSEASONED SOY SAUCE1 green chili pepper1tsp sesame seeds1tsp soy sauceWRAPPER SKINS1c flour1/4c waterMake the wrappers the day before. Mix, knead, refrigerate overnight.1. Cut the radish into thin strips, sprinkle with salt. After a few minutes, stir fry them in a pan. Let cool. Cook the spinach in the same way but with less salt.2. Prep the pumpkin the same as the radish, and cut the shepherd's purse.3. Squeeze water out of the tofu, and stir fry. Mince the peanuts and the pine nuts.4. Chop shiitake, mix with perilla seed oil and soy sauce, then stir fry.5. Mix #1 with #3 and #4.(pumpkin> Mix #2 with #3 and #4.6. Make the wrappers into 4" circles.7. Fill the wrappers. Press the edges to seal.8. Boil dumplings in soup for about 3 min.note - original recipe is missing the peanuts in the ingredients.==NOODLE WITH STIR FRIED EGGPLANT2 eggplants,5 fresh shitake mushrooms,6 button mushrooms, 2 Tbsp perilla oil, NOODLE DOUGH1/2 zucchini,10 sesame leaves, 3 cups flour, 1 tsp saltSEASONING4 Tbsp Korean chili paste,2 Tbsp grain syrup,1 tsp home-made soy sauceCut the eggplants length-wise and slice them into diagonal pieces. Slice fresh shitake and button mushrooms.2 Combine zucchini and sesame leaves in a blender and blend until smooth. Transfer to a bowl, and mix with flour and salt to make the noodle dough. Knead the noodle dough thoroughly.3 Flatten and roll out the dough with a rolling pin and cut it into long, thin strips.4 Preheat and oil the pan with perilla oil. Sauté eggplants and mushrooms lightly. Season with Korean chili paste, grain syrup and soy sauce.5 Cook the noodles in boiling water. Transfer to a bowl and add sautéed eggplants and mushrooms on top.==Beoseot Chilbochae(Seven kinds of mushrooms with stir fried vegetables)30g black mushroom, 60g shiitake mushroom, 50g oyster mushroom, 90g button mushroom, 90g carrot, 20g broccoli, 90g zucchini, 20g walnut,20g ginkgo nut, 1/2 or 40g green & red bell pepper (each) 2 chestnuts, 2 tbsp soy sauce, 1 tbsp sesame seed oil, black pepper & black sesame seed to garnishSAUCE150g apple, 500g pineapple, 2 tbsp vinegar, 1 tbsp starch1 Grind apple and pineapple in a blender. Wrap the mixture with cotton cloth and squeeze the juice out.2 Add vinegar and starch in the juice and mix. 3 Slice all the mushrooms into bite size pieces.4 Half the carrot and zucchini and slice them lengthwise. 5 Remove seeds and membrane from the bell peppers; cut them into bite size pieces. 6 Cut the broccoli into bite size pieces. 7 Heat the soy sauce and sesame seed oil in the pan on medium heat. Stir fry carrot first, and later add zucchini. 8 When they are half cooked, stir in the mushrooms.9 Add bell peppers and broccoli to the pan; later, add ginkgo nuts and walnuts. 10 Stir fry until cooked. Then, stir in the starch into the juice mixture, add it to the pan and quickly stir fry on high heat. 11 Serve on the plate and sprinkle with pepper and black sesame seed to garnish. NOTE - Stir fry lightly and quickly so that the mushrooms and vegetables are not overcooked. ==Tofu & Deulketang (Perilla stew with tofu)350g tofu, 100g zucchini, 60g button mushroom,30g oyster mushroom, 70g shiitake mushroom, 30g cilantro, 1 tbsp perilla seed oil,2 tbsp rice powder, 3 tbsp perilla seed powder, 1 tsp salt Vegetable stock5 cups of water, 30g dried shiitake mushroom, 20g dried kelp 1 Make the vegetable stock by adding dried shiitake mushroom and dried kelp to the water and bringing it to the boil. Simmer for seven minutes.2 Parboil the tofu and set aside.3 Slice oyster mushrooms, button mushroom and shiitake mushroom into bite size pieces.4 Slice zucchini into bite size pieces. 5 Blend rice powder and perilla seed powder with a little vegetable stock into a paste.6 Heat perilla seed oil and 3 tbsp of vegetable stock in the pot and bring it to the boil. Add mushrooms and lightly stir fry them.7 When mushrooms are half cooked, add sliced zucchini and stir fry. 8 Add the rest of the vegetable stock to the pot. Stir in the tofu and crush it. Bring it to the boil.9 Stir in the rice powder and perilla seed powder paste. Add salt to taste.10 Bring it to the boil. Add cilantro before serving. • When making the vegetable stock, do not rinse the dried kelp with water but wipe it with dry dish towel. • Perilla seed oil can be replaced by sesame seed oil, soybean oil or olive oil.• Be moderate in the use of salt in order to bring out the natural savory flavors of the ingredients as much as possible.Tags:korean, temple food, vegetarian Top of Page | | 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