Moving my site from http://washokufood.wordpress.com/ to this new site has taken considerable time, intricate process more than I had expected. I knew this was not going to be an easy migration from wordpress.com managed site to a self-hosted site (at wordpress.org) .
This site japantokyo.life still needs considerable tweeking to make thing better and easier for viewer to look for what may be useful information for each reader and visitors, whatever it may be, whether on the topic of cooking, food or information on Tokyo or Japanese culture, etc.
This is a seasonal recipe which when the apricots come avail. I’ve been eating and loved ‘annin tofu’, quite a familiar dessert served at Chinese restaurants and always believed with no doubt, a soft pudding quickly made from almond powder. Never in my mind, thought that ‘annin tofu’ was made from ‘apricot seed flavor’. The kanji character ‘杏’ reads ‘apricot’, never in mind to doubt why? the dessert uses the apricot kanji character.
But of course!, to find the genuine recipe of making ‘annin tofu’ from scratch. It uses the apricot inner (white) seed, the core which produces the distinct ‘annin tofu’ aroma. The making process is not difficult once you have left over apricot seeds after jam making.
私にとっては目にうろこのような本物の「杏仁豆腐」作り。
中華料理屋さんでは毎回同じみにデザートでアーモノドパウダーで作るものだとてっきり思っていました。「杏仁豆腐」には何故、「杏」の漢字がついていることを深く追求せず本日まできてしまいました。
本物の「杏仁豆腐」作り。本格レシピではないのかもしれませんが「杏」の種を割ると出現する白い種を使って作ると本格的な高級中華料理屋さんで出てくる「杏仁豆腐」ができます。杏の季節にしか手に入りませんが、是非騙されたと思って作ってみてください。私は取り出した種は冷凍保存して夏のお楽しみに保管してあります。
Inner apricot seeds
Extracted seeds
Food process the seeds
With water
Drain through a cheese cloth or paper towel


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