Jodie 的日記

日本京都精進料理課程


2016的夏天經過日本友人的安排,有機會來到京都妙心寺接受住持西川玄房和尚的指導,學習精進料理,在千年古剎裡體驗日本修行人的飲食傳統與創作,真的很榮幸有這機會
我們搭乘JR線在花園駅下車後步行約10分鐘來到妙心寺,又問了一下守門先生料理教室的方向,他很和氣的指示行走的方向。

我參加的這梯次是滿班,約有16個學生,完成繳費後,所有學生被領進添菜寮,每位學生都分配有一個工作檯面,四學生成一組,就續後,住持和尚才走來開始授課。師父,花了約30分鐘解釋今天的流程,與佛教進食五觀,並說明我們今天三道菜的做法,我們要開始工作前師父特別交待,要打開水龍頭以前一定要確定洗菜盆已放在水槽裡,我們才開始進行。

我的日語是一竅不通,不想隨行的朋友為我翻譯造成上課干擾,就跟著大家做,雖然語言跟不上,但操作的難度不高,但日本學生動作迅速操作細心效率很高,大家不僅一個小時內完成今天的小黃瓜冷麵、秋葵與茄子天婦羅與炸菀豆餅,連廚房都整理乾淨。

午餐除了學員自己燒的三道菜,寺院還準備了熱飯、味增湯與傳統的小菜,總共有八樣不同菜色的組合,這午餐吃起來很下飯也很舒服。



時間: 每週二、五,早上10:00~13:00
地點:日本京都區妙心寺東林院添菜寮
老師:妙心寺住持西川玄房師父
內容:手作三道精進料理,日式傳統寺院素食午餐
費用:每人日幣3,500 (包括食材與用餐)
上課語言:日語
報名辦法:先電話報名 ,再寄名信片(上需註明郵遞區號、住所、氏名、年齢、性別、電話、日期、参加人数),院方將以名信片回覆確認您的報名成功

Morning Market Tour and Dumpling Cooking Class Video

Recently I had the good fortune to cooperate with Tripinsiders.com in designing a new event for our guests, a morning market tour and dumpling cooking class. Tripinsiders made this beautiful two minute video to introduce me and the tour. 
 
 
I really appreciate the kindness and expertise of Rosa, Ray, Gabriel and everyone at Tripinsiders for helping me so much with this, and giving me an insight into their world. 

Making a video with TripinsidersYou can find out about this tour, including how to book it, at http://www.tripinsiders.com/service/10338568?locale=en. (And there you can also read about all the other interesting activities that Tripinsiders offer in Taiwan and other countries).


 

Dumpling engineering: How to cook pot stickers

Here is the procedure for frying pot stickers, a kind of fried dumpling (In Chinese, they are called Guo Tie, which is pronounced gwor tee-ay and written 鍋貼)

1) Turn on the heat and dry the frying pan.

2) Put about a tablespoon of oil into the pan, turn down the heat so you have time to put the dumplings side-by-side in the pan.

3) Turn the heat up to medium. Gradually you will notice the bottom of the dumplings becoming brown and a little crispy.

4) Add water right on top of the dumplings. Then cover the pan with a lid, and turn the heat high.

4.1) If you are cooking fresh dumplings, you usually need only half a cup of water for 10 to 12 dumplings. But if you are cooking frozen, add more water, and allow more time for the dumplings to be cooked.

Dumpling Engineering: Why is my dumpling dough coming out too sticky?

Why is my dumpling dough coming out too sticky?

This is a very common question that our students ask when making dumpling dough.

Obviously, there could simply be too much water for the amount of flour. You can avoid this problem by simply using the exact amounts of ingredients specified in the recipe.

Apart from that, there are other two common reasons that the dough will be too sticky: the dough was too warm when you started, or you're in a place with high humidity and temperature.

If you're noticing that your dough is too sticky, you need to use your own judgment to figure out the reason. If you think the dough is too warm, just allow it to rest for two to five minutes, and it will cool down naturally after a couple of minutes.

If you think the dough is too wet, then sprinkle a little flour on your hands, and gently knead the dough. If it still seems wet, repeat the same procedure..

Dumpling Engineering: The procedure for making dumpling dough

Ingredients

3 cups of all purpose flour, 1 cup hot water, ½ cup cold water.

 

Procedure for making dumpling dough:

1. Put 3 cups of flour into a mixing bowl, and mix in 1 cup of just boiled water. Stir the mixture with a stick or a fork, until the flour become flaky. (see Note 1)

2. Pour a ½ cup of cold water into the dough, and keep mixing, until it become a ball shape.

不知怎辦的香蘭葉


鄰居很熱情地送來一把的香蘭葉,這一把綠葉飄著淡淡的芋頭香、聽說它可以燒湯、煮茶,南洋人拿它煮椰漿糖水、做香飯、甜點,我記得泰國人烤魚時把香蘭葉塞到魚肚裡,也拿它來做包糯米的葉子,反正就拿它來增加料理的香氣,香蘭葉本身也有降肝火排毒的功效。

很謝謝鄰居的好意,他們知道我常燒菜,有好食材就往我這兒送,只是最近幾天家裡飲食簡單,這一大把的香蘭葉實在用不上,突然來的靈感就把它們擺進白色的量杯裡,這一束香蘭葉頓時有了它的舞台,孤單的角落也亮了起來。

2015年的中元普渡:小朋友們做批薩拜祖先


今年的中元節,我決定做批薩祭拜祖先與好兄弟們,希望小朋友們也能參與普渡的過程,便邀請他們來擔任祭拜的主廚,就由他們做批薩,他們從小愛做麵食,相信祖先們能感受到他們的誠意。

我先利用麵包機將麵團做好,小主廚們就負責揉麵、發麵、擀麵、鋪料。

Typhoon breakfast party

When a typhoon is passing near to Taipei, it can be the one of the most boring days of the year. There's often very heavy rain and extremely strong winds, so it's not really safe or pleasant to go outside for more than a minute. Anyway, many shops and other businesses are closed.

Living up on the mountain, twenty minutes walk away from the nearest shops, it's especially strange: I will usually spend the whole day indoors. After a while, I feel kind of disconnected from the outside world.

如何利用鳳梨皮的好方法

最近的外文讀者提供了一些如何利用鳳梨皮的好方法:做水果茶、室內芳香、泡藻美容、皮膚化妝水、讓高湯更甜美等請參考
如果您擔心鳳梨皮的安全,那就使用有機鳳梨皮!

1. I always brush the skin with lots of water and chop the skins into chunks and boil them with some red tea bag and then its Fruit tea you can drink it hot or either put them to cool in fridge.

2. Sometimes I use the skin to steam it to get the aroma in the house smells sweet and natural.

3. Sometimes I boil the skin and cool the water & soak myself and then rinse off ...finally I have beautiful shining healthy skin.

4. I use the skin to boil with soup, chicken and some veggies taste good..to make sweet & sour soup...no need to add vinegar

5. I also apply the skin on my face and let it rest for 15 mins and rinse ... try it u will feel your skin improving.. if you have any skin problem ..it heals faster


Dumpling Engineering: The Filling


The basic dumpling filling uses simple vegetarian ingredients and a bare minimum amount of seasoning. After you've mastered the art of making delicious dumplings with a basic filling, you can experiment with a wider range of ingredients and add meat if you wish.

Obviously we want dumplings to taste great, but dumplings are also an engineering challenge. We have to make sure our filling does not overwhelm the dough wrapping by being too heavy or too wet. The dough has to stick together and not get soggy, or, in the worst case, the wrapping will fail, and we will have a dumpling disaster.
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