by : Reiko Bread

Garlic Tomato Oil
ガーリックトマトオイル

I saw an Italian restaurant making something like this when I was watching a show on Food Network.

I didn’t have time to write down the ingredients or how to make them, but I kind of got the idea.

I thought it would be great to enjoy it as dipping oil for my sourdough bread.

I just sliced the bread and cut them into smaller pieces.

Doesn’t this look good?!

Garlic Tomato Oil: Cook sliced garlic (from a whole) in olive oil, add crashed tomatoes from a can, agave syrup, salt, crushed red pepper, and more olive oil.

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by : Reiko Asian Food, Beans/Lentils

Mung Bean Crepes
ムング豆クレープ

Since I liked the pancakes I made, https://sideb.culinarytribune.com/2020/04/10/bindaetteokノクトゥジョン/ so much that I decided to make crepes with mung beans as well.

Okay they are a little thicker for “crepe” but too thin to call it pancake.

So I go with crepe.

Mung bean crepe batter: mung beans (soaked in water for 4 hours; about 2 cups after soaked), 2 teaspoons of soy sauce, 1 clove garlic grated, 1 tablespoon canola oil; combine all and puree in mixer. Add water until it achieves the preferred consistency.

Ginger tofu pate, sautéed bean sprouts and king mushrooms, fresh tomato, and cilantro were placed on one side of the crepe.

Served with some fresh vegetables and garlic chili sauce.

Super tasty.

Since the crepe does not contain rice or wheat flour, this dish is satisfying while being wonderfully light.

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