commit: 27b779d2cdb591b4be2114fde962e75ac7ec0626
parent ddd0f2aaf2b224944617d94a7d1254cf977125b1
Author: rekkabell <rekkabell@gmail.com>
Date: Sun, 24 Mar 2024 09:49:59 -0700
*
Diffstat:
1 file changed, 15 insertions(+), 15 deletions(-)
diff --git a/src/recipes.c b/src/recipes.c
@@ -278,18 +278,18 @@ add_part(&black_sesame_syrup, &black_sesame_syrup_syrup);
// breaded veggie fingers
Recipe breaded_chickpea_tofu_fingers = create_recipe("breaded chickpea tofu fingers", sidedish, "20 servings", 20150330, 90);
-set_description(&breaded_chickpea_tofu_fingers, "<p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 4 extra tablespoons(1/4 cup) of flour.");
+set_description(&breaded_chickpea_tofu_fingers, "<p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. Burmese tofu is made with chickpea flour, one of our staple foods. We first learned about this kind of tofu by reading The Burmese Kitchen by Aung Thein. The process for making this kind of tofu is usually much longer, if you're interested in making it the correct way the process is described at length on <a href='https://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html' target='_blank'>this page</a>(which was copied digitally from The Burmese Kitchen). Our recipe suggests a quick way to make chickpea tofu, which was inspired by <a href='https://www.veganricha.com/chickpea-flour-tofu/#recipe' target='_blank'>this recipe</a>. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p><b>Besan flour</b>. In this recipe I use chickpea flour, ground from whole dry chickpeas(garbanzo beans), besan/gram flour comes from ground brown chickpeas(sometimes peas too) and usually comes out finer, smoother when ground into flour. If using besan(gram) flour, remove 60 ml of water, or add 1/4 cup of flour. It's also possible to make chickpea tofu by soaking the beans, to blend them and to use that to make the batter(cooked, of course).</p><p><b>Thicker chickpea tofu.</b>. If you prefer a firmer chickpea tofu, use 450 ml of vegetable broth instead of 500 ml.</p>");
RecipePart breaded_chickpea_tofu_fingers_chickpea_tofu = create_part("chickpea tofu");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "In a pot, add <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a> and bring to a rolling boil. Reserve the remaining 200 ml of vegetable broth for the next step.");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>8 g (~3 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add the rest of the <a href='water.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free.");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>4 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Stir in <i>250 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Add the rest of the vegetable bouillon(<i>250 ml (1 cup)</i>) to a pot and bring to a rolling boil.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Lower the heat to medium, pour in the chickpea flour mixture from the first step and whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Remove from heat, fold in <i>2 diced stalks</i> <a href='scallions.html'>scallions</a>(optional). Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.");
add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into strips</i>. <img src='../media/recipes/breaded_veggie_fingers.jpg'/>");
-add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &vegetable_bouillon, "450 ml");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &vegetable_bouillon, "500 ml");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chickpea_flour, "125 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &salt, "1.25 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &ground_turmeric, "2.5 g");
-add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chili_pepper_flakes, "8 g");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chili_pepper_flakes, "4 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &scallions, "2 stalks");
add_part(&breaded_chickpea_tofu_fingers, &breaded_chickpea_tofu_fingers_chickpea_tofu);
RecipePart breaded_chickpea_tofu_fingers_breading = create_part("breading");
@@ -1523,7 +1523,7 @@ add_part(&cheesy_sunflower_seed_sauce, &cheesy_sunflower_seed_sauce_sunflower_sa
// sweet mock eel nigiri
Recipe sweet_mock_eel_nigiri = create_recipe("sweet mock eel nigiri", maindish, "2 servings", 20150224, 50);
-set_description(&sweet_mock_eel_nigiri, "<p>Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p>The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p>");
+set_description(&sweet_mock_eel_nigiri, "<p>Burmese tofu is made with chickpea flour, one of our staple foods. We first learned about this kind of tofu by reading The Burmese Kitchen by Aung Thein. The process for making this kind of tofu is usually much longer, if you're interested in making it the correct way the process is described at length on <a href='https://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html' target='_blank'>this page</a>(which was copied digitally from The Burmese Kitchen). Our recipe suggests a quick way to make chickpea tofu, which was inspired by <a href='https://www.veganricha.com/chickpea-flour-tofu/#recipe' target='_blank'>this recipe</a>. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p><b>Note</b>: This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p><p><b>Besan flour</b>. In this recipe I use chickpea flour, ground from whole dry chickpeas(garbanzo beans), besan/gram flour comes from ground brown chickpeas(sometimes peas too) and usually comes out finer, smoother when ground into flour. If using besan(gram) flour, remove 60 ml of water, or add 1/4 cup of flour. It's also possible to make chickpea tofu by soaking the beans, to blend them and to use that to make the batter(cooked, of course).</p><p><b>Thicker chickpea tofu.</b>. If you prefer a firmer chickpea tofu, use 450 ml of vegetable broth instead of 500 ml.</p>");
RecipePart sweet_mock_eel_nigiri_rice = create_part("rice");
add_instruction(&sweet_mock_eel_nigiri_rice, "Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.");
add_instruction(&sweet_mock_eel_nigiri_rice, "Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.");
@@ -1543,21 +1543,21 @@ add_serving(&sweet_mock_eel_nigiri_sauce, &natural_brown_sugar, "15 g");
add_serving(&sweet_mock_eel_nigiri_sauce, &sake, "15 ml");
add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_sauce);
RecipePart sweet_mock_eel_nigiri_chickpea_tofu = create_part("chickpea tofu");
-add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bring <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.");
-add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>125 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Stir in an additional <i>200 ml (around 3/4 cup + 2 tbsp)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free, set aside.");
-add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Lower to medium heat, and pour in the mixture from the previous step. Whisk continuously for <u>5-10 minutes</u>, until thickened.");
+add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, and <i>1.25 g (1/4 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Stir in <i>250 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.");
+add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Add the rest of the vegetable bouillon(<i>250 ml| 1 cup</i>) to a pot and bring to a rolling boil.");
+add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Lower the heat to medium, pour in the chickpea flour mixture from the first step and whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.");
-add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.");
+add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate(or let rest) for a little while longer before cutting, this will give the 'tofu' time to set.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Preheat oven to <u>180 °C (350 °F)</u>.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Line backing sheet with a baking mat, line up pieces of chickpea tofu.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>. <img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/>");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.");
-add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &vegetable_bouillon, "450 ml");
+add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &vegetable_bouillon, "500 ml");
add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &chickpea_flour, "125 g");
-add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &sea_salt, "1.25 g");
-add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &ground_turmeric, "5 g");
+add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &salt, "1.25 g");
+add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &ground_turmeric, "1.25 g");
add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_chickpea_tofu);
// // teriyaki carrot patties
