Wednesday, July 28, 2010
This delicate Japanese candy is made by me using a wooden mold crafted by a master in Asakusa. I bought the mold 8 years ago I think and I used Wasanbon sugar with a bit of Kudzu and colour. The result is alright but not perfect and too fragile. I need to improve on the technique. The only way I am afraid will be to take a class in Kyoto at one of the famous Wagashi Houses.
Saturday, July 24, 2010
Indian special dish:
1. Tindora which is coccinea grandis, washed, and sliced thinly.
2. Deep Fry tindora for less than 5 minutes in hot oil.
3. Stir fry some spices (tumeric, pepper and salt) with candlenuts and peanut crushed, then add some green celery or celantro chopped finely, when fragrant, then add tindora and turn off heat.
4. add some mint or herb on top to garnish.