Store-bought mayonnaise had always been a staple in my household since I was young. But as I grew older, there was always this naggy feeling about it. One of the ingredients in mayonnaise is egg (perishable) but why is it that store-bought mayonnaise is shelf stable and has long expiry? So, I stopped buying and eating mayonnaise except when dining out (at sushi places). This went on for a few years until at last, I could not take it anymore. I want mayonnaise back in my life.
I’ve been making homemade mayonnaise for 3 years now. At first, it was challenging, but the more I make it the easier it becomes. Recently, I started to lacto-ferment the mayonnaise. Lacto-ferment increases the nutrient profiles of the mayo and makes it last longer naturally (fermentation is an ancient food preservation method). Besides that, it has that special tang to it that you cannot find in regular mayonnaise and store-bought mayo.
Making mayonnaise at home is the best way to pamper yourself. Really!
Ahh how time flies. It’s two months since I last posted here. I missed posting last month because my laptop was being repaired and after that, I was busy with tax submission. Anyway, all is well now and here’s a simple and delicious recipe for you all.
I first learned about French rillettes in the form of pork rillettes. While I haven’t tried making pork rillettes before I’ve made sardine rillettes many a time. Rillettes are meat cooked slowly in its own fat and then shredded and mixed with the warm fat and packed into small pots. The surface is then sealed with a layer of fat to preserve the meat (like pâté). In the case of sardine rillettes using canned sardines in oil, you only need to mix the sardines with the oil from the can, then shred and season.
Sardine rillettes is quick to whip up and tasty. Perfect food for when you’re busy!
I hope that your interest in the world of koji is in full throttle since the introduction of shio koji and shoyu koji. Here, I would like to share this easy pickled cucumber with shoyu koji recipe. It uses shoyu koji as a pickling agent.
In Japanese, this recipe is called きゅうりの醤油糀浅漬け or kyūri no shōyu kōji asazuke. It’s a type of tsukemono (Japanese preserved vegetables) called shoyukojizuke 醤油糀漬け/醤油麹漬け which utilizes shoyu koji to pickle the ingredient(s). Because pickling cucumber takes a short amount of time (ready in a few hours), this type of pickling method is called asazuke 浅漬け.
You’ll love this pickled cucumber with shoyu koji! ❤️❤️❤️
In this post, I’m going to introduce to you yet another umami seasoning made with koji. Previously, I’ve introduced shio koji 塩糀/塩麹 to my blog readers. Have you read it yet? Do run through it if you have not as it contains information on koji which will help you understand this post better.
Brewing my own traditional fermented soy sauce is beyond my reach right now. So I was excited to learn about shoyu koji 醤油糀/醤油麹/しょうゆ糀/しょうゆ麹. Shoyu koji is made by fermenting koji in shoyu (Japanese name for soy sauce). With the help of the famous Japanese fungus called Aspergillus oryzae aka koji, regular shoyu is transformed into super umami shoyu.
Delicious and umamilicious shoyu koji 醤油糀! 😋😋😋
Updated 30th April 2022.
I stumbled upon the world of koji (糀 or 麹) a year ago while I was researching the traditional method of soy sauce making. One thing led to another and here I am 10 months later an avid fan of shio koji. While my dream of making traditional fermented soy sauce is on a halt, I am learning to make other Japanese fermented food that utilizes koji. Shio koji is one of the easiest fermented food you can make at home.
Shio koji 塩糀 is ❤️❤️❤️
Christmas sablés or sablés de Noël are traditional Christmas cookies from the Alsace region in France. These Christmas sablés come in the shapes of angels, stars, snowflakes, Christmas trees, snowmen, etc. They can be tied to the Christmas tree as decoration by making a hole on the cookie pre-bake using the end of the chopstick and string with ribbon later. This is a wonderful holiday project for the family to gather, bake together and decorate the Christmas tree. 🎄
Thes Christmas sablé is unlike any I’ve tried. It’s rich and savory thanks to the use of some ground almond. Definitely feels like a piece of heaven as Jacquy Pfeiffer (pastry chef & for which this recipe is adapted from) mom’s experienced when she was little.
Christmas sablés or sablés de Noël ready to be gobbled up. 🤤❄️☃️❤️🎄🎅🤤
In fact I already did.