{"id":2225,"date":"2024-11-08T02:57:15","date_gmt":"2024-11-08T02:57:15","guid":{"rendered":"https:\/\/alchemist.sg\/?p=2225"},"modified":"2024-11-08T02:57:15","modified_gmt":"2024-11-08T02:57:15","slug":"kochi-vegetable-recipe-by-chef-si-han-from-supply-demand","status":"publish","type":"post","link":"https:\/\/alchemist.sg\/ja\/2024\/11\/08\/kochi-vegetable-recipe-by-chef-si-han-from-supply-demand\/","title":{"rendered":"Kochi Vegetable Recipe by Chef Si Han from Supply &#038; Demand"},"content":{"rendered":"<p><b>Yuzu Crab Pasta<\/b><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100g spaghetti<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100g crab meat<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">15g butter<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">15g yuzu juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">10g shishito peppers, diced<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">5g chives, chopped<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt and pepper to taste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">5g olive oil<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Instruction<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Boil the spaghetti in salted water until al dente, drain and keep a little of the pasta water for sauce later.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add olive oil, add diced shishito peppers and crab meat.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pour in the yuzu juice and cook spaghetti in the pan with a bit of saved pasta water.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add butter and toss everything together. Season with salt and pepper to taste.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Remove from heat, sprinkle with chives and garnish.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>Shishito Sorbet<\/b><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">140g lime puree<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">210g lemon puree<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">260g sucrose<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">90g glucose powder<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">650g water<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4g fabbri neutron sp(stabilizer)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">10g shishito leaves(chopped)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">70g lime zest<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">70g shishito peppers(chopped)<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a pot, combine lime zest, chopped shishito peppers, sucrose and water, heat the mixture gently for about 15 minutes to allow the flavors to infuse. After 15 minutes, strain the mixture to remove the solids, collecting the infused liquid.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Using a blender, combine the lime puree, lemon puree, glucose powder, fabbri neutro sp, chopped shishito leaves and infused liquid, blend till mixture is fully dissolved and smooth.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pour the mixture into a batch freezer and use the sorbet function to churn until ready.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Once the sorbet is ready, garnish with additional lime zest before serving.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>Japanese Piman Dip<\/b><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250g Piman(roasted and peeled)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60g yellow onion (chopped)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">10g garlic (minced)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">16g olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">15g sushi vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">9g yuzu juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">20g white miso paste<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60g whipping cream<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt and pepper to taste<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place pimans over the flame on the stove or under a broiler, turning them until their skins are charred.\u00a0 Once charred, place them in a bowl and cover to steam for a few minutes.\u00a0 Peel off the skins and roughly chop the capsicums.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a small pan, heat the oil over medium heat, add the chopped onion and garlic, vinegar, yuzu juice, miso paste, and cream.\u00a0 Blend until smooth.\u00a0 Season with salt and pepper to taste.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>Apple Pickled Myoga<\/b><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4-5 myoga (Japanese ginger)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">100g apple cider vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">15g sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3g salt (optional)<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a bowl, mix the apple cider Vinegar and sugar until the sugar dissolves completely.\u00a0 Add salt if desired.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Place the sliced myoga in a jar or small container.\u00a0 Pour the vinegar mixture over the myoga, ensuring it is fully submerged.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Let it sit for at least 1 hour at room temperature.\u00a0 For a stronger flavor, refrigerate and allow it to marinate overnight.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drain it as a tangy side, garnish, or topping for salad, rice bowls, or grilled dishes.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b>Cucumber Myoga<\/b><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">30g yuzu juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">15g rice vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">15g soy sauce<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">5g sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">45g light olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">3g sesame oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salt and pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 pickled myoga<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 Japanese cucumber<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Yuzu zest<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Using the prepared pickled myoga, thinly slice and set aside for assemble.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Thinly slice the Japanese cucumber and place it in a mixing bowl.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a small bowl, whisk together yuzu juice, rice vinegar, soy sauce, sugar till well combined, slowly drizzle in the olive oil and sesame oil while whisking continuously to create an emulsion.\u00a0 Season with salt and pepper to taste.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Toss the sliced cucumber with the yuzu vinaigrette to coat with sliced pickled myoga, garnish with toasted sesame.<\/span><\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>Yuzu Crab Pasta Ingredients 100g spaghetti 100g crab meat 15g butter 15g yuzu juice 10g shishito peppers, diced 5g chives, chopped Salt and pepper to taste 5g olive oil &nbsp;&#8230;<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/posts\/2225"}],"collection":[{"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/comments?post=2225"}],"version-history":[{"count":1,"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/posts\/2225\/revisions"}],"predecessor-version":[{"id":2226,"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/posts\/2225\/revisions\/2226"}],"wp:attachment":[{"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/media?parent=2225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/categories?post=2225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alchemist.sg\/ja\/wp-json\/wp\/v2\/tags?post=2225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}