3 Simple Korean Temple Food Dishes скачать в хорошем качестве

3 Simple Korean Temple Food Dishes

Today I am going to cook 3 of my favourite Korean temple dishes from the recipe book “Wookwan’s Korean Temple Food: The Road to the Taste of Enlightenment”. Recipes are slightly adjusted from the original recipes (as I cannot find some of the ingredients in the UK), but still so delicious. 🎬 Timestamps 00:00 Intro 00:52 Creamy Red Date Porridge 02:44 Korean Chilli Tofu Pancakes 04:47 Grilled King Oyster Mushrooms ----------------------------------------------------------------------- 🥣 Creamy Red Date Porridge Short-grain brown rice 100g Dried red dates, pitted* 50g Water, for blending 120g Plant-based milk 360g *Can be found in Asian grocery stores, or can use date syrup instead 1. Wash and rinse brown rice. Soak in water for at least 4 hours. 2. Soak the dried red dates in boiling water for half an hour. 3. Blend the soaked rice and dates in a blender with 120g water, until the mixture is completely smooth. 4. Cook the blended mixture in a non-stick pot with low heat, stir while adding plant-based milk little by little, until the rice is fully cooked with a porridge-like consistency. 5. Add more plant-based milk if needed. 🌶️ Korean Chilli Tofu Pancakes Green chilli peppers, seeded and minced 1 Red chilli peppers, seeded and minced 1 Firm tofu, crushed and drained 100g All-purpose flour 70g Korean chili paste 1 tbsp Korean soybean paste 1.5 tsp Vegetable stock or water 1 tbsp 1. Mix all ingredients together to make a light dough, then make 5-6 small pancakes. 2. Heat a non-stick pan and add some vegetable oil. 3. Pan-fry pancakes until both sides are golden. 🍄 Grilled King Oyster Mushrooms King Oyster Mushrooms Green chilli, seeded and finely minced 1 Pine nuts, finely minced 1 tbsp Vegetable oil 1 tbsp Soy sauce 2 tbsps Rice syrup 1 tbsp 1. Mix vegetable oil, soy sauce and rice syrup in a small bowl. 2. Cut the king oyster mushrooms into halves, lengthwise. 3. Score the outside (not the cut sides). 4. Blanch mushrooms in salted boiling water, then shock in iced water. Drain and dry well. 5. Grill the mushrooms (you can use a non-stick pan like me) until the mushrooms are browned. 6. Add the sauce to the mushrooms, cook until sauce thicken. 7. Sprinkle minced chilli and pine nuts on top. ----------------------------------------------------------------------- 💚 Want to see more healthy and delicious plant-based recipes ? Remember to subscribe to see the latest video! If you have any questions regarding the recipe, comment below, I will try my best to reply them.