Korean Style Glazed Soy Steaks
Rice is a fundamental component of Korean cuisine. In fact, it is so important that during Three Kingdoms Period, it served as currency and to pay taxes.
It is a cuisine heavily based on rice, vegetables and various kinds of pickles. What is characteristic to the Korean way of eating is the presence of various side dishes.
Our dish is dressed in a rich and beautiful glaze and is inspired by the traditional ddangkong jorim (soy braised peanuts|). And true tor Korean tradition is composed of three little dishes: rice, refreshing lettuce and crunchy soy. We combined crumbed and fried soy steaks dressed with a sweet glaze and slightly spicy salad as a side. All of that rests on a side of simple boiled rice.
A benchmark of Hawaiian cuisine – the craze of Poke began when fisherman would season the cut-offs from their catch and eat it as snack.
That is also where poke gets its name, as Poke is a Hawaiian word that means “to slice, or cut crosswise into pieces”.
It is believed that the poke bowl was first prepared by native Polynesians, who made it with raw beef fish, seasoned with sea salt and seaweed, and topped with crushed candlenut.
For our poke bowl – we decided to go for sweet flavoured asian style rice, a quick radish pickle to cut through the sweetness and tofu as the base protein, coated in powdered samphire to impart the flavour of the sea. With all this, we think we have a perfect summer dish.
Sweet and Sour Stir Fry with Udon Noodles
In Japan, Udon noodles were first introduced in Shikoku by a Buddhist priest called Kuka.
In the most traditional way, udon noodles are used as the base to a simple broth. They are the thickest of Japanese noodles, and slightly more chewy than other noodles, thanks to the high gluten content.
We decided to step away from tradition and used the noodles as the base of our sweet and sour stir fry. Coated in creamy peanut butter, udon carries gentle sweetness right to your tastebuds. We use broccoli to add some crunchiness to the dish and bring some extra source of folic acid, that is important as part of a balanced plant-based diet.
Socca (Chickpea Flour Pancake)
The origin of the dish is unknown. One origin-story says farinata was invented by a group of Roman soldiers who roasted chickpea-flour on a shield.
The origins of Socca are not the only variable thing when it comes this dish. Socca has different names depending on the region of Italy (Cecina in Tuscany, Fainâ in Liguria and Fainè in Sardinia). Made of chickpea flour – this is a deliciously gluten-free replacement to fulfil your pizza cravings. No oven needed!
Our version of the dish has oasted aubergine, almost candied cherry tomatoes, and slightly salted tofu. We sprinkle fresh thyme over the top to take the dish to another level. So, grab those pans and start cooking!