Woods Macrobiotics Cooking Academy of Southeast Asia
Website: healthyfoodmalaysia.com
Email: woodsmacrobiotics@gmail.com
Class conducted by: June Ka Lim, macrobiotic vegan chef
Food quality: macrobiotic, organic, vegan, simple sugar-free
Ingredients available at: www.healthyfoodmalaysia.com/order
Part 1 recipe
Macrobiotic platter with tropical essence
- Radish quick pickles with ginger
- Almond ricotta cheese
- Sunflower tempe pate
- Seitan ricotta roast
- Smoked ham from Unsui Macrobiotics
- Mung bean chips from Unsui Macrobiotics
Recipe 1: Radish quick pickles with ginger
4 servings
Ingredients:
- Daikon Radish 250g
- Ginger torch flower 1 petal
- Instant wakame 1/4 teaspoon, soak in water until soft, drain
- Ginger 2 slices, julienned
- Macrobiotic sea salt 1/2 teaspoon
- Kaffir leaves 1 teaspoon, cut thinly
- Chili flakes 1/2 teaspoon
Marinating liquid:
- Brown rice vinegar 2 tablespoons
- Mirin non-alcohol 1 tablespoon
Method:
- Scrub daikon, and ginger clean under running water, drain and pat dry with a kitchen towel. Julienne the daikon and the ginger. Toss with sea salt and let stand for about 15 minutes. Squeeze to release excess liquid with a cotton towel.
- Drain the wakame, chop and let stand.
- Cut the ginger torch flowers thinly
- Add the remaining ingredients, mix, toss with marinating liquid, and set aside for at least 30 minutes before consuming.
Recipe 2: Almond ricotta cheese
4 servings
Ingredients:
- Almond 100g
- Koji cultured water 1/4 cup
- Shiro miso 1 teaspoon
- Macrobiotic sea salt 1/4 teaspoon
- Sourdough starter 1 teaspoon
- Sterilized glass jar and utensils
Method:
- Soak almonds in water overnight. Drain and pour boiling water over, covering the almonds. Let stand for about 15 minutes. Drain with a colander and let cool, peel.
- Use a container, add soaked almonds, koji cultured water, sour dough starter, shiro miso and puree. Keep the almond grainy if you wish for a chewy texture. Add sourdough starter, mix to combine.
- Transfer to a sterilized glass jar, cover and leave overnight to ferment.
- Drain 3 with a muslin cloth for at least 4-5 hours to drip-dry.
Recipe 3: Sunflower tempe pate
4 servings
Ingredients A:
- Sunflower seeds, hulled 30g
- Tempe 80g
- Red sweet pepper 10g
- Shiro miso 2 teaspoons
- Ume vinegar 2 teaspoons
- Black pepper, freshly crushed 1/4 teaspoon
- Plant-based milk 40g
- Brown rice vinegar 10g
- Garlic powder 1 teaspoon (optional)
Ingredient B (herbs):
- 10 fresh basil or mint leaves chopped
Method:
- Rinse and soak the sunflower seeds overnight. Drain.
- Puree with all the other ingredients with a hand blender.
- Mix with chopped herbs.
Recipe 4: Seitan ricotta roast
4 servings
Ingredients A:
- Wheat gluten 80g
- Whole wheat bread flour 20g
- Rosemary , dry, 1/2 teaspoon
- Garlic powder 1/2 teaspoon (optional)
- Macrobiotic sea salt 1/2 teaspoon
- Black pepper, freshly crushed, 1/4 teaspoon
- Almond ricotta cheese 4-5 tablespoons
Ingredient B:
Optional ingredient:
- Toasted sesame oil, 1 tablespoon
Method:
- In a mixing bowl, combine A.
- Add B gradually and stir with a pair of chopsticks while adding the liquid.
- Combine the dough with your hand and adjust the shape briefly.
- Press on a flat surface and roll with a stick to flatten.
- Spread with a layer of ricotta cheese, roll up with a sushi mat.
- Steam over rapid boiling water for about 30 minutes, medium flame.
- Transfer to a pan, brush seitan roll with sesame oil, pan roast until slight brown.
- Let cool and cut into 8 slices.
Assembling the platter: Arrange all the ingredients on a platter with dips. Chill out with a glass of probiotic sweet rice koji carrot drink. Bon Appetit.
Copyrights reserved @June Ka Lim 2021/11
