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Emointhekitchen
  • New Tastes In Green Tea
    Book Reviews,  Japan,  The Tea Corner

    New Tastes In Green Tea: A Novel Flavor for Familiar Drinks, Dishes, & Desserts By Mutsuko Tokunaga

    emointhekitchen Recently my daughter had the twelfth birthday. She inherited love for tea and passion for cooking, therefore, she often experiments in the kitchen. I was trying to choose a gift for her and at the local bookstore, I came across a unique cookbook with recipes for using green tea both as a beverage & a cooking ingredient by the Japanese food stylist & vice president of the World Green Tea Association Tokunaga Mutsuko. The book includes practical information about green tea and mouthwatering photographs. It begins with the interesting information about different types of green teas and explains the differences in the effects, the amounts of caffeine etc. We…

  • Congee
    Congee,  Treasures of Chinese Dietetics

    Congee – Health, Comfort & Simplicity

    emointhekitchen All over Asia, rice is not just a foodstuff but it has also its fixed place in religious symbolism and rituals, festivals, weddings etc. Rice is perceived as a gift of the gods and meal without rice is not considered a full meal. Rice is not considered to be just an ingredient or a side dish. There are various one-dish meals of rice soup or porridge cooked with plenty of water or broth (roughly 6 cups of water per 1 cup of rice), called congee. Congee or in mandarin zhōu (jook in Cantonese) is proof that some of the best-tasting things in life are at the same time the simplest.…

  • Tea Corner
    The Tea Corner

    Tea as a Way of Life

    emointhekitchen There are a lot of literary works, poetry, scientific, medical and philosophical essays dedicated to this noble beverage. I don’t wanna add to this pile but just share a few inner feelings of mine. When talking about tea I am very biased. I love its gentle influence on senses. As a European, I used to drink just a black tea with lemon and sugar or milk all my childhood. However, in the 90ties there was a massive wave of establishing teahouses in Japanese and Chinese style all over my hometown and I have discovered the real poetry of tea drinking. Gradually I came to the conclusion, that you don’t…

  • Dairy Homemade Yoghurt
    Dairy,  Other Stuff

    A few thoughts about dairy

    emointhekitchen not just from the TCM point of view These days there are a lot of scientific and less scientific studies on milk and other dairy products, many of them contradictory. However, let’s think of common sense. None of the other mammals except us normally consume milk after the end of the lactation period. Enzymes that help to digest breast milk gradually disappear from the body with age. Humans, though, have developed a genetic exception to that rule a few millennia ago. Lactase persistence gene A gene called “lactase persistence gene” which has evolved among people in Europe and Saharan Africa makes some of us able to keep making the…

  • Job's tears
    Job's-tears,  Treasures of Chinese Dietetics

    Job’s-tears

    emointhekitchen “Job’s tears” is an important part of Chinese dietetics. The home of this plant is China and India. It grows at higher altitudes, where rice and corn growing is not too successful. The name “Job’s tears” refers to the drip-like shape of seeds and the biblical figure of Job, a representative of great sorrow. The oldest story tied to this plant comes from China. Approximately in the year 41 AD, the Chinese emperor sent General Ma Yuan to suppress the rebellion on the southwest border. In these areas, there was a hot and humid climate that encouraged the spread of various contagious diseases. The local population prevented the infections…

  • okra soup
    Indian summer,  Soups,  Summer

    Okra Soup

    emointhekitchen This soup, in my opinion, fits both summer and the Indian summer. Thanks to okra, tomatoes and eggplants this dish is quite cool in nature. You will need: 500g of beef 2 bigger potatoes 1 onion sliced on wheels 100 g of butter (or healthier olive oil) 3-4 tomatoes 1 large red pepper 100 g of okra 2 eggplants 100 g green beans coriander, basil, parsley, salt, pepper Rinse the meat, cut into cubes and put it into the large pot. Add about 1 litre of cold water and boil on a mild flame for about half an hour. In other pot sauté the onions with the knob of…

  • Guacamole
    Starters and Snacks,  Summer

    Guacamole Super Easy

    emointhekitchen As stated in Wikipedia, guacamole is an avocado-based dip originally developed by Aztecs. The name comes from the ancient Nahuatl language and originally sounds āhuacamolli. Literally translated it means avocado concoction. Avocados aren’t linked to traditional Chinese cuisine, so getting them to Chinese households has been a gradual process. However, the Chinese are open to everything new. They eagerly accept and often adopt other cultures and their customs without prejudice. Moreover, when it comes to food, which is a great Chinese passion, Chinese curiosity knows no limits. There are many variations of this spread but I usually keep this very simple and light version without onion, garlic or other ingredients. You will…

  • Armenian Tabouleh
    Armenia,  Salads

    Armenian Tabouleh

    emointhekitchen This Armenian bulgur salad is called eech and it is very similar to tabouleh. However, while most ingredients in tabouleh remain in raw form, eech is, on the contrary, more or less cooked food. I prefer this Armenian version for its better digestibility. 1 chopped onion 4 crushed cloves of garlic 2 cups of chopped tomatoes pinch of black pepper pinch of chilli powder 1 cup of hot water 2 cups grade #1 bulgur lemon juice or apple vinegar chopped scallions and parsley arugula leaves extra virgin olive oil In a pan or pot sauté the onions and the garlic until the onion begins to be translucent. Add the…

  • Bozbash
    Armenia,  Indian summer,  Soups,  Summer

    Bozbash (Slightly sour Armenian soup)

    emointhekitchen The name of this dish was first mentioned in 1883 by Mirza ‘Ali Akbar Khan Aashpazbashi the head cook at the Persian court of Naser-al-din Shah in his cookbook Sofreh At’ameh’. Different variants of this thick and hearty soup can be found in Iran, Azerbaijan, Turkey and Armenia. While my Armenian version is rather cooler in nature and therefore fit into summer or Indian summer, the Iranian version Abgousht Bozbash, on the other hand, fits in very cold days since it contains many warming ingredients: lamb, turmeric, cinnamon etc. For Armenian Bozbash you will need: 500 g of diced beef 1 chopped onion 3 tablespoons of extra virgin olive…

  • Finikia Greek Pastries
    Armenia,  Greece,  Sweet Stuff,  Winter

    Finikia – Greek Pastries

    emointhekitchen Finikia is a type of Greek cookie. This is the Armenian variant that I learned from a friend from Yerevan. Greece and Armenia have always had a very friendly relationship, which is reflected also in the mutual exchange of recipes. In Armenia and I guess that also in Greece, these pastries are usually served at Christmas.  These are the healthier variant of sometimes too fatty and too sweet pastries served in festive time. There is no need to use butter, eggs or milk so you don’t compromise your diet that much and don’t have to live on baking soda to regain normal digestion. I kept the recipe in its…

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