So, when I went to H-Mart, I picked up a few things on impulse. I was looking through the pantry today, and decided that it’s time to figure out what I can do with them, or if I need to go back for more ingredients first.
The first thing that caught my eye was fermented soy bean flour. The back of the bag indicates that I could make soy bean paste, provided I have 40 days to wait. I’m guessing that this is similar to miso? I could also make hot bean paste, if I got back for malt flour and wheat flour. My favorite part of the recipe is the note at the end: “For soup use (Chigae), you’d better add more soy bean flour.”
I’m tempted to try to make some doenjang jjigae. Bean paste vegetable stew. We’ll see.
I also got some hot red pepper paste. It lead me to a korean fried chicken recipe. Intriguing. I seem to remember that it can be used in making kimchi, too, but I could be way off base.
I also got some pickle vegetable hot pot seasoning… that one seems easy enough to follow.
I think I need to go to the store with more of an idea what I want to make.. Maybe next time. Or does anyone know a good English-language source for Korean recipes?
Vanilla extract // http://www.marthastewart.com/article/vanilla-extract-how-to
This isn’t quite the recipe I use, but it’s the same principle.
Cherry vanilla bitters // http://www.chow.com/recipes/12040-cherry-vanilla-bitters
This goes in one of our favorite drinks with rye over rocks. Chris just dictated the recipe to me: 1/2 oz cherry-vanilla bitters 1/2 oz sweet vermouth, 2-3 oz rye ON ICE.
Sriracha // http://www.seriouseats.com/2010/04/homemade-sriracha-chile-sauce.html
First two are in regular rotation. I’m looking for an excuse to try making sriracha.
Also, there’s a recipe for tahini in this post // http://www.seriouseats.com/recipes/2010/04/grilling-baba-ghanoush-ganoush-eggplant-dip-recipe.html
Talking to Monette, a famous eater and a maker-of-turkducken, I realized that I might as well make a list of cookbooks I’d like to try. This is not the most creative list, but I have this fear that the ones I want to try now will disappear from my memory in the future. Here’s a, hopefully temporary, resting spot for their memory.
In no particular order:
Posted in To try