Text 17704, 73 rader
Skriven 2008-12-11 21:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pie time 356
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 -=> Nancy Backus said to Carol Shenkenberger <=-

 > > CS> She used whole wheat, rye, and rice flour for a thin dense 'cake'. 
 > > CS> do not know the exact proportions.
 > CS> I think she was aiming for something a little like the mochi-cakes but
 > CS> not quite as dense.  Like me, she adapts alot but in different
 > CS> directions.  Sensible as her base of cooking is not the same.
 > OK, that sounds logical.  I always thought mochi was on the lighter
 > side, not dense.
 CS> Naw, mochi that i know and select is as dense as a cracker.
 NB> At Lee's Oriental, I saw something in the freezer case that looked
 NB> like it was some sort of ice cream like product, but it had mochi in
 NB> the name?  That doesn't sound like the same thing as what you are
 NB> talking about here... 

There are all kinds of mochi. Some is as dense as a cracker.
Some is goopy and glutinous and delicious. By the way, as I
understand it, glutinous rice contains little or no gluten -
it's named for its texture.

 CS> There was something else she did.  She'd grate 'sweet end' daikon and
 CS> add grated carrots then cook them up with lots of eggs into something a
 CS> little like quiche,  With my cholestrol needs, I didnt investigate too
 CS> hard but the few nibbles were very good.
 NB> That sounds good, too.  Another pairing of daikon and carrots, I see.

Pretty standard, and quite a nice combo. Myself, I like them
shredded in sweet-sour sauce with a bit of hot pepper.

-+-

      Title: Kochu Jang (Hot Sauce)
 Categories: Korean, Condiments
      Yield: 4 gallons

  7 1/2 c  Glutinous rice powder
  5 1/2 c  Chili powder
  5 1/2 c  Salt
      4 c  YEODKIREUM powder
           - (dried barley sprout malt)
      2 c  MEJU powder (soy bean malt)*
  8 1/3 c  Water

  * NOTE: Available in Korean markets. Consists of soy beans which are
  made into dumplings, fermented, dried, and then powdered.

  In a bowl, combine YEODKIREUM powder and water.   Mix well, then
  strain off liquid into a large pot.  Add glutinous rice powder to
  liquid and mix well.  Cook over low heat (113F, 45C).  Remove from
  heat and allow to stand until rice powder is dissolved.

  Heat to boiling, then reduce heat and let cook for 30 minutes.

  Transfer to a large bowl to cool.  When completely cool, stir in MEJU
  and chili powder and blend well.  Leave overnight.

  The next day, mix in 4 cups of the salt and transfer mixture to a
  large container.  Sprinkle remaining salt over, then cover with
  loosely woven cloth such as cheesecloth or gauze.  Leave in a sunny
  place to ferment, stirring occasionally, for one month.

  ADDITIONAL NOTES:
  Use a large container, as mixture rises as it ferments.  During
  fermentation, cover container at night.

  Adapted from a recipe in "Quick Easy Korean Cooking for Everyone"
  Typed for you by Karen Mintzias
  FROM: Chile-Heads Digest & Mailing List

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