How To make Arame Rice Patties
1 1/2 c Brown rice; cooked
Egg replacer for 1 egg 1 1/2 c Whole grain bread crumbs
1/3 c Onion; finely chopped
1/3 c Arame; soaked
2 tb Natto or other type of miso
1 ts Thyme
2 tb Tahini
Place all the ingredients in a large bowl. Mix well, using your hands if necessary. Shape the mixture into 6 small patties, using your hands to firmly press the mixture together. Heat a small amount of oil in a skillet. Place the patties in the skillet and cook over medium heat until they are brown on the bottom. Turnthe patties over and brown them on the other side. Serve these patties with soup, in place of bread, or with a bean or tofu dish. From DEEANNE's recipe files
How To make Arame Rice Patties's Videos
Tteokbokki, one of my new favorite weeknight meals.
Tteokbokki or spicy Korean rice cakes have become one of my favorite weeknight meals recently, hope you give them a try!
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0:24 Two key components
2:18 Traditional Tteokbokki
4:28 Healthy-ish weeknight version
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Chickpea Crepes with Arame Carrot Filling
How To Make Edible Flexible Rice Paste Recipe - Rice Rubber
In this video I'll show you how to make Edible Flexible Rice Paste (aka Rice Rubber) . This recipe for making cake decorations that stay flexible for a very long time. Rice Rubber does not take wire but if you want you can use it for wireless flowers. Also you can make cake toppers (like chain, phone cable, hair...)
This recipe will stay flexible for a long time. The length of time all depends on your climate.
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RECIPE ;
40 grams White Rice Flour
30 grams Glutinous Rice Flour (Sweet Rice Flour)
1/3 cup Water
¼ cup Food Grade Vegetable Glycerin
60 grams Cornstarch
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Sweet & sour seaweed salad (Miyeok-muchim: 미역무침)
Today I’m going to recommend you make this easy, chilly, healthy delicious recipe called miyeok-muchim or Korean sweet & sour seaweed salad. I don’t make this dish all the time, but on hot summer days I especially crave it!
Full recipe!
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Raham Recipe || Guyanese Style || Ramadan Mubarak!- Episode 367
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Ingredients and Measurements:
2 cups rice flour
2 tbsp. unsalted butter (or ghee or coconut oil)
1/2 cup milk powder
1/8 tsp. black pepper
1/2 tsp. ground nutmeg
1 tsp. almond essence
1/2 tsp. vanilla essence
6 maraschino cherries finely chopped (OPTIONAL)
1 can condensed milk (remember the mixture may look sticky, but it will firm up as the rice flour absorbs the liquid)
***other additions- you can add finely chopped nuts of your choice, different spices/essences, or even finely chopped raisins.
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My Other Ramadan/Eid Desserts!
Sirnee-
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Fluffy Mithai-
Crunchy Mithai-
Watah Vamazelli-
Vamazelli Cake-
Sponge Cake-
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Guyanese Vamazelli Cake || Vermicelli Cake- Episode 311
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For My Mortar and Pestle!:
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Glass Bowls:
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Core silicone spoons:
Core silicone spoons (small pack):
Large Stainless Steel Spoons:
Nonstick Pot:
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Ingredients and Measurements:
2 packs Chief roasted sawine/vermicelli noodles (400 g/14 oz)
3 cans evaporated milk
1.5 cup whole milk
3 cups water
1 can condensed milk (depends on your level of sweetness- add more or less)
8 cloves
3 cinnamon sticks
1 tsp. freshly grated nutmeg
2 tsp. freshly ground cardamom/elychee
***I didn't do this in the video- but you can add 1 tsp. mixed essence (OPTIONAL)
4 tbsp. ghee or butter
1/2 cup chopped maraschino cherries
1/2 cup soaked raisins
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