Recipes:The Unknown World of Oils from Different C lt res 1
Introduction We use oil everyday in our real world but we only recognise and notice some oil. To know 'oil' you need to know di erent kinds o oil to discover w at eac is good or. n our modern society we look at in ormations rom medias so we will t ink like t is is ealt y but t is is not ealt y. owever want to say t at not ing is ealt y or un ealt y. T ere is a balance t at you ave to ollow to be ealt y. course some oils can be very ealt y but you ave to know ow to use and a ly it to your li e. astly t e original reci es ave made rom c a ter are ada ted rom ot er reci es so it is not com letely uni ue. T e oint o t is is to or you to notice ow oils can be used and notice t e im ortance o origin o oil t e cuisine. o e you en oy t is book and learn more about oils 2 rom ut or Yuka Saito
The original Recipes... The recipes are adapted and created by the author. It includes different kinds of oils to give out a different kind of taste. Nor ally all the recipes use another type of oil but the oils are changed to ake the recipe ore healthy and different. ou can also see that all the recipes represents different countries orea rance Nigeria eru and hina. This is because one of the origin the oil is originated fro co es fro the country. ope you en oy and arrange the recipes according to your o n taste.
Healthy and Easy Bibimbap amul Sauce - and tablespoon of sesa e oil - tablespoon of hite sesa e - tablespoon of soy sauce - teaspoon of salt e etables - bunch of spinach - of a carrot - ba of shiitake ushroo s - ba of bean sprout i im ap Toppin s add accordin to preferences - a ul - i chi - a e Onsen ta a o dependin on ho any ser in s - ice - Gochu an orean red chilli pepper Ingredients - Perilla Oil Ser es - people Directions irstly e ill ake the na ul arrot and shiitake ushroo s should be sliced into thin pieces around - c The spinach also has to be cut into a s aller si e around - c ea e it aside and start akin the sauce dd all in redients and i ell e t sli htly boil the e etables ith a lo fire in the order of carrot shiitake ushroo s bean sprout and spinach Put the in a food strainer after inutes to let out the ater Put the inside the bo l ith sauce and i ell The na ul is done It can also be used for other purposes e e ber to lea e it in the refri erator e t let s ake the Bibi bap Start ith the eat toppin i ochu an soysauce arlic in er and su ar ell dd oli e oil into the fry pan and cook inced eat ith oderate fire ry until the colour chan es to li ht bro n dd the sauce in and cook for around - inutes e t apply all the toppin s accordin to your o n preference t last add the ra e onsen ta a o on top and apply perilla oil dd ore Gochu an paste dependin on your preference of spiceness The eat toppin - of inced eat - table spoon of Gochu an - tablespoon of soy sauce a bit of arlic and in er rated - tablespoon of su ar - Oli e oil
fternoon Style Baked a e bert Ser es - people Ingredients a e bert clo e of arlic fe tips fresh rose ary Grapeseed oil pinch salt and pepper ried berries add accordin to preference i ed nuts add accordin to preference S all slices of rench Ba uette Directions Preheat the o en to Slice the rind of cheese the top hard layer of cheese off ou can take the cheese fro the bo slo ly and slice it or slice it hile the a e bert is in the bo Slice the peeled arlic clo e into pieces and poke it into the cheese ith spri s of rose ary ri le a little bit of rape seed oil on top Then bake the cheese in the o en for to inutes e e ber to place the bakin sheet underneath the bo of cheese and lea e the lid off Slice the rench ba uette into s all pieces Season the a e bert ith tiny pinch of salt and pepper lso sprinkle so e rose ary onto it and lay all of a tray ith a bakin sheet on it Pop in the o en and cook until it is crispy cook ith a e bert If it is not still crispy enou h hen you take it out ith a e bert cook for lon er ti e If you notice that it is crispy enou h hile it is still cookin ith a e bert take it out Prepare a bi ooden board to place the a e bert cheese and bread if you do not ha e a bi ooden board you can use plates accordin to your preference Place the dry berries and i ed nuts to ether you can slice the if you ant To ser e dip the s all pieces of rench ba uette into the a e bert cheese and the into the dry berries and nuts - reat ith ine
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S eet Soft onuts - anda i Ser es around anda is Ingredients - cup ar ater around - Directions issol e the dry yeast in a s all bo l inside a ar ater and i Set it aside for - inutes In a lar e bo l beat the e and add coconut ilk su ar salt and tablespoon of peanut oil Stir ell - cup su ar - cup coconut ilk - teaspoon acti e dry yeast - and cups all purpose flour - lar e e s all e s - teaspoon carda o spice - teaspoon nut e - inna on su ar decoration -Peanut oil - teaspoon salt In another lar e bo l add cups of flour nut e carda o spice and i ith hands fter it is i ed radually add dry yeast and re e ber to keep kneadin dou h to not et it too sticky Then add the e i ture in a oderate pace nead dou h until all in redients are incorporated hile add cup of flour radually Transfer the dou h into a flat area possibly on a board and knead until it is stretchy and soft inutes Place the dou h into a reased bo l and co er ith a cloth e alu inu foil napkin loosely to set it aside in a ar draft-free place for around - hours The dou h ill rise fter - hours roll the dou h out to be around - c thick and cut the into s all bite-si ed shape s uare or into trian les dd enou h peanut oil into a saucepan to fry the uncooked anda is If you don t add enou h oil your anda is ill flatter e e ber your saucepan also has to be hi h enou h to add enou h oil Start to fry anda is until the oil is heated and use ediu heat ry until the anda is are olden bro n Ser e ith sprinklin cinna on su ar on top to add a bit ore of s eetness 11
The Peru ian arinate - ish e iche Ser es - people Ingredients Preparation - and pounds fresh fish fillets - - spri s cilantro - tablespoon Sacha Inchi Oil - i arillo - red onion - cup li e le on uice -Salt To ser e - ettuce lea es - resh boiled corn - S eet potato - Sacha Inchi Oil - Salt and Pepper - abanero - hips any kind Directions ut the fresh fish into s all cubes or cut it like the shape of sasha i ash fish ell and pour cold ater ith tablespoon salt to place fish in It ill let the train fla or o a ay Instead of salt you can use tea oil too ea e it aside for around - inutes dd onions to another bo l ith tablespoon of salt included and cold ater Set it aside for - inutes Before placin in salt ater rinse it ell in ater inse fish to re o e salt Then co bine li e uice a i arillo salt and pepper sprinkle and Sacha inchi oil cilantro and red onion to ether fter bein co bined add the fresh fillets i ell then let it arinate in the refri erator for - inutes To ser e you can rill corn ith oli e oil or take corn ai e and cook it fry pan ith oli e oil like s eet oil Bake s eet potato ithout oil in o en until it is soft dd so e lettuce lea es and season the e etables ith salt and peper pply Sacha Inchi Oil and habanero to the fish arinate to increase seasonin 12
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Phasellus sed purus lectus estibulu tortor li ula accu san non ne ue nec luctus consectetur ante 14
Tea Oil Gilled ish Ser es - people Ingredients bi uropean Perch in edai is also fine Gin er ried chilli pepper ouchi paste ouchi bean is also possible ouban paste Soy sauce Garlic uan iu ello ine Shao in uadiao u is preferred Directions Preheat the o en to Slice the rind of cheese the top hard layer of cheese off ou can take the cheese fro the bo slo ly and slice it or slice it hile the a e bert is in the bo Slice the peeled arlic clo e into pieces and poke it into the cheese ith spri s of rose ary ri le a little bit of rape seed oil on top Then bake the cheese in the o en for to inutes e e ber to place the bakin sheet underneath the bo of cheese and lea e the lid off Slice the rench ba uette into s all pieces Season the a e bert ith tiny pinch of salt and pepper lso sprinkle so e rose ary onto it and lay all of a tray ith a bakin sheet on it Pop in the o en and cook until it is crispy cook ith a e bert If it is not still crispy enou h hen you take it out ith a e bert cook for lon er ti e If you notice that it is crispy enou h hile it is still cookin ith a e bert take it out Prepare a bi ooden board to place the a e bert cheese and bread if you do not ha e a bi ooden board you can use plates accordin to your preference Place the dry berries and i ed nuts to ether you can slice the if you ant To ser e dip the s all pieces of rench ba uette into the a e bert cheese and the into the dry berries and nuts - reat ith ine 1