Lupin Tabbouleh – Gluten Free

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This is another “replace” recipe of Lupin. Bulgur Wheat, which is normally used in Tabbouleh, is not really common in Australia. So I just thought why can’t we use our Western Australian produce – Lupin instead.

If you are already familiar with Lupin and have made my Lupin Banana Bread   or Lupin Bechamel Sauce, there should be some Lupin flakes left in the kitchen cabinet that you would like to finish off??

Or, if you are new to Lupin, maybe you can make this tabbouleh along with my Lupin Hummus, and then you can have a Middle Eastern style dinner! Lupin is so versatile so I like it. Gluten free is certainly a bonus as well.

Hope you like it.

Ingredients: 

80ml Lupin Flakes

300ml finely chopped Flat-leaf Parsley Leaves

50ml finely chopped Mint Leaves

2 Tomatoes – chopped

1 Lebanese Cucumber – chopped

1 Onion – chopped

150ml Lemon Juice (about 2 lemons)

3 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce (for gluten free option, please use gluten free soy sauce)

Sea Salt and Black Pepper to season

 

Method: 

  1. Prepare Lupin. Place lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Put it aside.
  2. Put all of herbs and vegetables into a large bowl. Add the lupin, lemon juice, olive oil and soy sauce to the bowl as well. Mix thoroughly and season it with sea salt and black pepper. Serve it cold. It will be better the next day when the flavour has settled.
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The Easiest Ever “MY”Brownie – Gluten Free

I think I found my basic brownie measurements! I am writing down the recipe here before I forget.

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I am a chocolate lover – especially good quality dark chocolate. This brownie is super rich and full of chocolate, but not too sweet, just as I like it.

This brownie is also very versatile. You can mix nuts, dried fruits and/or chocolate chips in it. If you bake in a round tin and arrange some toppings on it (such as strawberries, mascarpone cream or frosting), this will be a gorgeous rich chocolate cake. This time, I have put salted caramel sauce on top (see photo). The saltiness of the sauce and the richness of the brownie are just perfect. The choice is endless.

In addition, it is super easy to make. All you have to do is just keep adding ingredients one by one. Gluten free is certainly a bonus. If you need a chocolate fix, this is the perfect brownie for you. Hope you like it.

Ingredients (20cm square cake tin): 

120g Unsalted Butter – room temperature

180g good quality 70% Dark Chocolate

2 Eggs -room temperature

70g Dark Sugar

100g Cream

50g Almond Meal – shifted

Method: 

  1. Preheat oven to 170 ºC. Line a cake tin with baking paper. Break dark chocolate into small pieces.
  2. Place the dark chocolate and unsalted butter in a saucepan. Place it over a low heat and allow them to melt, while stirring occasionally. Remove the saucepan from the heat once they become a smooth chocolate sauce. Put it aside.
  3. Place 2 eggs and dark sugar in a bowl. Whisk them together until it looks thick and creamy. I recommend using a hand mixer. It takes about 10 minutes.
  4. Add the chocolate sauce (Method 2) and cream into the egg mixture (Method 3). Gently combine them together.
  5. Add almond meal into the mixture. Combine them gently until they are homogenised. Do not mix, otherwise the cake will be dense.
  6. Pour the mixture into the prepared square tin. Bake it for 20 minutes or until it is just cooked (until a wooden skewer inserted into the centre of the cake comes out clean).
  7. Take it out of the oven and cool it down in the tin. Once it is cooled down, remove the cake from the tin carefully (the cake is very fragile when it is warm). Cut into small squares. You can keep them in the fridge.

 

Gluten Free -Brown Rice Shiitake Risotto

 

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This risotto is one of our regular menus but the recipe has never been written down before.

Spring came to Australia. I was researching about seasonal food in spring. At the time, I learnt that Shiitake was actually in season twice a year – spring and autumn. I did not know that! I always thought it was only in autumn! So I just thought it was about time for me to write this down, just because it is spring.

The key is using dried Shiitake’s soaking liquid and Japanese Awase Dashi Stock as broth. These 2 key ingredients make the risotto unique- a combination of Japanese and Italian cuisine. Depth of Shiitake flavour and delicate Japanese stock go well in the traditional Italian dish. If you do not have time to make your own dashi stock, of course you can use one from shops.

You can enjoy a full amount of umami in this risotto. Hope you enjoy it.

 

Ingredients (Serving 4)

320ml Brown Rice

25g Dried Shiitake Mishrooms

400ml Water for Shiitake

½ Tablespoon of Olive Oil

2 cloves of Garlic – finely chopped

1 Onion – chopped

130g Button Mushrooms – sliced

100g Broccoli – cut into small florets

600ml Awase Dashi Stock

½ Teaspoon of Sea Salt

80g Parmesan Cheese

 

Method:

  1. Rinse brown rice and soak it in water. Put it aside.
  2. Preparation for dried shiitake mushrooms. Rinse and soak them in 400ml of water for about 20 minutes or until they become soft. If you are in a furry, use warm water to make them soft quicker. Keep the soaking liquid. Once they become soft, give a gentle squeeze to expel excess water. Remove the stem and slice them.
  3. Heat awase dashi stock in a sauce pan. Do not make it to boil, but make it stay hot all the time while cooking risotto.
  4. Heal olive oil in a large sauce pan over medium heat. Place garlic into the pan. Once the garlic is fragrant, add onion and button mushrooms, and sauté them for 2-3 minutes or until the onion becomes translucent.
  5. Add brown rice to the pan. Stir them until the rice is coated with the oil. This will take about 1 minute. Please do not make the rice burn.
  6. Add the shiitake mushrooms and the soaking liquid (from Method 2) into the pan. Cook it with a lid on, stirring with a wooden spoon occasionally.
  7. Once the liquid is almost absorbed, add 400ml of the dashi stock and sea salt to the pan. Cook it with the lid on, stirring occasionally.
  8. Once the liquid is almost absorbed, add 100ml of the dashi stock. Keep cooking it with the lid on, stirring occasionally.
  9. When the liquid is almost absorbed, add broccoli and remaining of dashi stock to the pan. Keep cooking with the lid on, stirring more constantly to prevent the rice from burning.
  10. When the liquid is almost absorbed, the brown rice should be cooked perfectly as al dente. However if the rice is still hard, you can add hot water to keep cooking until the rice is done.
  11. Once the brown rice is cooked as al dente, turn the heat off and let it sit for 5 minutes with the lid on.
  12. Stir Parmesan cheese in the risotto and serve while hot.

 

Mapo Tofu “ish” – Quick and Easy

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Mapo Tofu is one of the popular Chinese dishes in Japan. The dish contains Tofu and meat (normally beef or pork mince) quickly simmered in a spicy sauce. It originated from Sichuan province, from which you can easily imagine that the dish is very hot and spicy! Although the Japanese version is much milder, it still has some kick and we love eating it with rice.

It is very easy and quick to cook, well…, if you already have the 2 important ingredients in your kitchen – Doubanjang (fermented broad been and chilli paste) and Dou-chi (fermented black bean paste), which make this dish “Mapo”.

Yes…, I know some Asian stores sell them…, however if you are like me and do not cook much Siuchuan food, these 2 jars will be sitting and doing nothing in the kitchen cabinet for a next 3 months… So I asked myself “Can I replace them with something that I already have to make Mapo Tofu- ish dish??”.

The Answer is YES. In this recipe, I use very common Japanese ingredients – Miso, Soy Sauce, Cooking and Chilli, which gives a depth and spiciness to the dish. I also add a lot of vegetables, so that this will be a complete dish especially when you serve it on rice (like me serving it on brown rice in the picture).

For meat, I like using Kangaroo mince as I love its leanness and sustainability in Australia, but you can use any meat you like. Beef or pork mince will be lovely. Same with vegetables. Although I recommend Daikon Radish (or normal while radish) as the freshness and crunchiness works in this dish well.

If you need something quick, easy, and something different, please try this recipe. Hope you like it.

 

Ingredients (Serving for 4):

350g Kangaroo mince (or any meat you like, such as beef or pork mince)

1 clove of Garlic – minced

1cm cubes of Ginger – minced

1 Red eye Chili (or as many as you like) – minced

1 Onion – diced

1 Zucchini – diced

½ Red Capsicum – diced

200g Daikon Radish – about 10cm long – diced

200g Silken Tofu – cut into about 2cm cubes

1 Teaspoon of Corn Starch or Potato Starch

½ Teaspoon of Sesame Oil

2 Spring Onions – finely chopped

 

Sauce A – combined all together

1 Tablespoon of Miso

½ Tablespoon of Soy Sauce

½ Tablespoon of Sugar

½ Teaspoon of Chili Powder

 

Sauce B – combined all together

150ml Water

1.5 Tablespoon of Soy Sauce

1 Tablespoon of Cooking Sake

1 Tablespoon of Miso

 

Method:

  1. In a frying pan, heat a small amount of oil (not included in the ingredients’ list above) on medium/high heat. Stir- fry kangaroo mince, garlic, ginger and red eye chilli, while breaking up the mince with a spatula or wooden spoon. In order to bring the kangaroo’s best flavour, please stir fry it very well. When the mince starts becoming brown, oil from the mince will come out. Even though the mince has become brown and looks cooked, please keep cooking until the oil has disappeared.
  2. Add Sauce A and cook all together for about 1 minute or until the mince is well coated by the sauce. If the sauce starts burning in the frying pan, add s splash of water to it (not included in the ingredients’ list above).
  3. Add onion, zucchini, capsicum and daikon radish to the frying pan. Stir fry them for about 2 minutes or until the onion becomes translucent.
  4. Add Sauce B to the frying and and bring it to the boil.
  5. Place the tofu into the frying pan. Stir and cook the tofu gently in the sauce. Please work gently not to break down the tofu. Simmer it for about 2-3 minutes on medium heat.
  6. Take 3 tablespoons of the sauce out from the frying pan to a small bowl. Add corn starch to the bowl and whisk it until the corn starch has completely dissolved. Add the mixture back to the frying pan and mix it into the sauce gently. Cook it for another 1-2 minutes until the sauce becomes thickened. Turn the heat off and add sesame oil.
  7. Top with spring onions and serve while hot. You can serve it on your choice of rice.

 

Japanese Sesame Dressing

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You might feel “strange” or even “modern” when you hear that I use a well-know Middle Eastern food – Tahini in Japanese cooking.

In fact, roasted sesame seed paste is called “Neri Goma” and is commonly used in Japan. Apparently Neri Goma has a nuttier flavour than Tahini as sesame seeds for Neri Goma are roasted longer than for Tahini…. Well.., from my point of view (taste), they taste pretty much the same.

We often use Neri Goma to make Sesame Dressing. This dressing is very versatile and matches with both vegetables and most meats proteins (beef, chicken, pork and tofu). It can also be used as a dipping sauce for Japanese Hot Pot (Nabe). The bonus of my recipe is the measurement – very easy to remember!

Middle East and Japan might be far away, but I like the fact we enjoy the same food in spite of the distance.

 

Ingredients:

1 Tablespoon of Tahini (hulled)

1 glove of Garlic – minced

1 Tablespoon of Lemon Juice

1 Tablespoon of Soy Sauce

1 Tablespoon of White Vinegar

1 Tablespoon of Olive Oil

1 Teaspoon of Dark Sugar

½ Teaspoon of Sesame Oil

Method:

Place tahini in a bowl. Using a whisk, stir all other ingredients one by one into the tahini. Mix them very well until the dressing becomes smooth.

Lupin Banana Bread

Healthy Banana Bread with my new super food – Lupin Flakes.

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Well…, after enjoying the beauty of “doing nothing” on Hamilton Island, I have 1.5 kg to get rid of from my body….  Since I LOVE eating sweets and it is really hard for me to carry out any diets without a small pleasure, I have made this recipe – my healthy “go-to” sweet using Lupin Flakes. I quite like the unique texture of Lupin Flakes in this cake – kind of popping or chewy.  It is a light and yet very satisfying dessert.

I would recommend using a small loaf pan, as it does not raise as much as normal banana bread due to no sugar and only a small amount of flour added.

Ingredients (1 x small loaf pan 17.5cm x 8.5 cm x 6cm)

3 well ripened Banana – mashed

2 Eggs

2 Tablespoons of Honey

30g of Milk

60g of Olive Oil

½ Teaspoon of Vanilla Paste

50g of Self-raising flour- sifted

100g of Lupin Flakes

Method:

  1. Preheat oven to 180◦C. Line a loaf pan with baking paper. Sift self-raising flour.
  2. In a large bowl, beat mashed bananas, eggs and honey well.
  3. Add milk, olive oil and vanilla paste to the bowl, and combine them well.
  4. Add the self-raising flour and lupin flakes into the mixture. Combine them gently until they disappear. Do not mix as gluten will come out and the cake will be dense*.
  5. Pour the mixture into the prepared loaf pan. Bake them for 40 minutes or until it is just cooked (until a wooden skewer inserted into the centre of the cake comes out clean).
  6. Take it out of the oven and cool it down on a wire rack.

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Note: *how to combine dry ingredients into wet ingredients gently.

I use a whisk. Scrap and scoop the mixture with the whisk and lift up and drop it. Repeat this until dry ingredients disappear into the mixture. It helps to work quickly when you turn the mixing bowl in the opposite direction of the whisk scrapping the mixture.

Simmered Taro Roots (Satoimo no Nikkorogashi)

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For the last decade, I had been wondering if this vegetable called Taro roots in Asian veggie shops was actually the same as “Satoimo”. “Satoimo” is a common vegetable in Japan. It is a small round vegetable with brown and hairy skin. Once the skin is peeled, the inside is white. The texture is very similar to potato, but the difference is that it is slimy.

We sometimes call “Satoimo” as “Taroimo”. OK, the name is similar. Their looks are quite similar too, but the “Taro Roots” that I had seen before was quite big compared to “Satoimo”. So I had never had the courage to try “Taro Roots” as I was not quite sure.

Then the other day, I saw this “Small taro Roots” in an Asian veggie shop in Subiaco, which looked exactly the same as “Satoimo”. I took a photo of it and sent it to my mother to see what she thought. She confirmed that it WAS “Satoimo”. Great!!!

The only dish that I can think of with this “Small Taro Roots” is Simmered Taro called “Satoimo no Nikkorogashi” – one of my favourites among my mother’s simmered dishes. I have to admit that Satoimo might not be for everyone – especially for people with a Western background, as I believe that slimy food might not be as common as in Asia. However, I would really recommend if you would like to try something different or are interested in traditional Japanese food. Of course, the flavour is guaranteed.

When you prepare it, please be careful with your knife as it is slimy – quite slippery. Please also wash your hands carefully after dealing with it. Your hand might feel itchy if the sliminess is left on your skin. Hope you enjoy.

 

Ingredients:

400g of Small Taro Roots (Satoimo)

2 Tablespoons of Salt

200ml of Dashi Stock

50ml of Cooking Sake

1 Tablespoon of Sugar

1 Tablespoon of Soy Sauce

1 Tablespoon of Mirin

 

Method:

  1. Preparation for Taro Roots. Slice a little bit of the top and bottom of the taro off, and then peel the skin. It will be easier and look better if you peel it from top to bottom. If the taro roots are big, cut them into about 3 cm cubes. Place them into a bowl and sprinkle with salt. Wash and rinse them by hand. This is to remove the unnecessary sliminess, and to make the taro absorb flavour easily.
  2. Place the taro roots, dashi stock and sake in a saucepan. Heat it over medium/high heat. Once it is boiled, reduce the heat to low/medium and add sugar. Simmer it for 10 minutes with a drip lid.
  3. Add soy sauce to the saucepan and simmer it for another 10 minutes with the drip lid on, or until the taro roots are cooked.
  4. Remove the drop lid and turn the heat to medium/high. Add mirin to it and simmer it for 30 seconds to 1 minute or until the sauce becomes shiny.
  5. Turn the heat off and let the taro cook down in the sauce. Serve it warm or at room temperature.