Woods Macrobiotics Cooking Academy of Southeast Asia
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 II recipe
- Soybean acar
- Sweet millet cauliflower soup
- Sweet rice ball with soybean acar & shiso leaves
Recipe 1: Soybean acar
- Soybean 50g
- Garlic 1/4 teaspoon (optional)
- Chili flakes 1/4 teaspoon
- Cumin seeds 1/2 teaspoon
- Bay leaf 1 piece
- Sesame oil, 1 teaspoon
- Macrobiotic sea salt 1/4 teaspoon
- Shoyu 1/2 teaspoon
- Active Koji spent 2 tablespoons
- Sterilized glass bottle and utensils
- Rinse the soybeans and pick up the rotten ones. Soak in 3 times the amount of water and let stand overnight. Drain and rinse.
- Pan roast soybeans for about 10-15 minutes until slightly brown, add garlic, chili flakes and cumin seeds, continue cooking for a further 30 seconds. Add 3 times kombu dashi stock, bring to a boil, add bay leaf, and cook for about 20-25 minutes until the beans are soft. If water is boiled down, add extra water to cover the beans and continue cooking. Remove the bay leaf. Add oil, season with sea salt and shoyu.
- Remove from the stove, let cool, add koji spent, use a stick blender, crush into a grainy paste.
- Cover and ferment overnight at room temperature.
- Serve with bread, brown rice, noodles or porridge or use as a dip.
Recipe 2: Sweet millet cauliflower soup
- Dashi stock no. 1: 500 ml
- Instant wakame 1/2 teaspoon, soaked, drained
- Sweet millet 2 tablespoons, soaked, drained
- Red lentils 1 tablespoon, soaked, drained
- Cauliflower 60g
- King oyster mushroom, 2 slices, julienned
- Shoyu 1 teaspoon
- Macrobiotic sea salt 1/8 teaspoon
- Rinse cauliflower, cut into bite-size pieces.
- In a stainless-steel pot, add dashi stock, bring to a boil, reduce flame, add red lentils, cauliflower, mushroom and wakame. Simmer for about 5 minutes.
- Add sweet millet, continue boiling until lentils are soft, about 2-3 minutes.
- Season with shoyu and sea salt.
Recipe 3: Sweet rice balls with soybean acar and shiso leaves
- Sweet rice, cooked 300g
- Ume vinegar 1/2 teaspoon
- Apple juice 1/2 tablespoon
- Ao-green nori flakes 1/2 teaspoon
- Sea salt 1 teaspoon
- Red shiso leaves, blanched with a pinch of sea salt
- Soybean acar 2 teaspoons
- Mix cooked rice with ume vinegar and apple juice and ao-nori green flakes.
- Moist both palms. Apply a little sea salt on the palms, put half of the rice on the palm, add soybean acar, top with another half of the rice, shape into oblong round shapes. You may also use a piece of moist cotton cloth to wrap the rice balls.
- Wrap each rice ball with a piece of shiso leaf.
How to cook sweet brown rice.
Yield: About 300g of cooked rice
- 150g sweet brown rice
- Water 150g
- Pinch of sea salt
- Put sweet brown rice in a colander, rinse a few times in running water, squeeze the rice grains to remove dirt, if any. Drain. Soak sweet brown rice in a ceramic bowl with 150g of water overnight. Add sea salt.
- Steam with a medium low flame for about 30-35 minutes.
- Switch off the flame, continue to let the rice cook by itself for a further 5-10 minutes covered. Let cool.
How to make koji spent:
Soak 2 tablespoons organic brown rice koji in boiled cool water in a sterilized glass jar for 2 days at room temperature. Strain.
Copyrights Reserved @June Ka Lim 2011/11