Monday, August 20, 2012

Crispy fermented soybean relish (ရွမ္းပဲပုတ္ေစ့ေၾကာ္)


Crispy fermented soybean relish (Shan Pe Pote Says Kyaw) is a Shan traditional favorite dish. Fermented soy bean is a symbol of Shan dish. There are many kinds of fermented soybean in a paste, dry, and bean types. The way to serve this dish are varied. Simply eat with hot rice and sour soup or eat with Shan tomato rice.

Tuesday, August 14, 2012

Summer



Nagaoka Firework (Photo from blog-imgs-45-origin.fc2)
Hello dear readers,
Summer is the season of holiday in most of the country. Summer starts from early July to August in Japan. The temperature is around 25 C to 37 or so depending on the area. Recently it becomes hotter than before as a result of global warming.

Monday, August 6, 2012

Japanese Seafood Curry


Japanese curry is very easy and tasty dish to prepare. Curry is eaten all year round and popular for all ages in Japan. Spiciness of curry roux usually available  in 3 range; mild sweet (for child), middle hot and hot taste. I usually choose middle spicy one. There are many curry roux mixes blend like Java curry, Vermont curry, Kokumaro curry and so on. In summer adding additional summer vegetables are a way to enjoy healthy curry. Today I am making a seafood curry which is light and delicious. Using fresh seafood really makes the taste better than using frozen one. 

Friday, August 3, 2012

Roasted Barley Tea -Mugicha (麦茶)


Roasted Barley Tea- Mugicha is all time favorite tea in Japan. Serve hot in winter and cold in summer. Mugicha is very healthy tea as it's free of caffeine and contains a lot of minerals. The taste is very delicious as well natural sweet and nice aroma of roasted barley. You can easily find a bottle of Mugicha on vending machine or in a convenient store in Japan. But It can be easily prepared at home as the ready made teabag is also available. There are many brands available in the market in a form of teabag or roasted loose grain type. I prefer to buy a teabag type as I do not need to measure each time to simmer it. It's very common that Mugicha is served at Japanese restaurants before a meal or even after meals as a hot one. 

Benefit of drinking this tea is;
  • Reduce stress
  • Control cholesterol
  • Antibacterial
  • Impurities the body
  • Contains vitamin B1, B2 and iron
  • Moistens the skin

Preparation method
1 or 1.5 liter water
1 teabag

Hot brewing:
  1. Bring water to boil, add tea bag and turn heat off.
  2. Leave it for 5 minutes 
  3. Take out the tea bag and leave it cool.
  4. Chill it in the fridge  
 Cold brewing:
  1. Put the tea bag in a cold water jug.
  2. Chill it in the fridge for 2 hours.
  3. Take teabag out
  4. When it gets chilled it ready to serve.
I personally prefer the hot brewing type as its more robust and tasty. Cold brewing gives a lighter taste but also refreshing  as hot brewing. For hot serving, skip cooling process. Serve immediately after simmering.


Edamame (枝豆)


Edamame is a Japanese  young green soybean that can be eaten fresh. A Summer popular snack that is served throughout the day. The best way is to serve with a jug of cool beer. Edamame is a good nutritious snack which is rich in protein, dietary fiber, manganese, carbohydrate, vitamin A, U1, C , and many more. Apart from snack, it's also popular to make a soup or tofu due to the decent light green color it really turns food into a beautiful color. So far I enjoy as a snack most. The bean has a very nice aroma and decent sweet taste. Adding less salt is the best to enjoy the real taste of the bean.

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