Sybaritica

Tiger Peppers, or so 虎皮尖椒 (hu pi jian jiao) are so named because of the characteristic patterns that form on chillies when seared at very high, giving them a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.

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Spicy grilled corn-on-the-cob will be something of a revelation to those who are only accustomed to corn being boiled and served with butter and salt. Freshly shucked corn is actually grilled and made spicy all around the world, of course, but today’s recipe has its roots in South-East Asia.

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Agedashi Tofu is basically tofu that is first lightly deep-fried, and then served in a dashi based broth.

In Japanese cuisine, an agemono dish is any dish in which the main ingredient is deep-fried, while ‘age tofu’ would simply mean any preparation of deep-fried tofu. In agedashi tofu, the dashi can be any form of the basic Japanese cooking stock (plain seaweed, mushroom, or seaweed and bonito), but usually the chosen dashi is extended with other ingredients including soy sauce. Much of the time, a ‘noodle-soup’ type broth, or ‘Kakejiru’ is used.

Her is how to make Agedashi Tofu using a prepared Kakejiru…

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