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February 14th, 2005

late night (totally excited through the exhaustion) (archive night) (in love with...) @ 03:55 am

Current Music: Rebellion (Lies)-The Arcade Fire-Funeral

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Date:February 14th, 2005 03:25 pm (UTC)
so what exactly does one do with ad(z)uki beans?
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Date:February 14th, 2005 09:57 pm (UTC)


while laying in bed "this morning" i imagined writing a page on my imaginary web page filled with recipies
this would definately be one


soak 1/2 cup of Adzuki beans overnight
pour out the water, rinse, set aside (rinse three times a day before you use them)

cut up some ginger
(enough to make about 2 tblspoons of finely chopped ginger, unless you are afraid of ginger... then use less. or none)

measure out
1/2 teaspoon of cumin
1/2 teaspoon of coriander
1/2 teaspoon of fennel
-- some (18 teaspoon?) asafoetida (hing)
1/2 teaspoon of a good salt (like a black salt of full sea salt, etc.)

if you have an electric water boiler, fill it up and turn it on

put the oil of your choice ( i would recommend coconut, a tablespoon or so)
in a pot, melt it, get it hot
if you're in the mood, carmelize some onions
when they're done, turn the heat to the lowest, or if no onions
then ad the ginger and spices

let them fry for about a minute, don't burn them

ad the adzuki beans and stir them in, mix them well

add the boiling water
(how much? say.. a quart (liter))
get it to boiling, simmer...

cut up a carrot
some parsnip
--- whatever roots of your choice
to fill up your pot not too full

you should let the beans and ginger simmer for at least 15 minutes... but a half hour is fine

have some astragalus root (two strips is good for this)

some seaweed (nova scotia dusle, ya canadaian! and kombu, definately combu... and wakame? whatever--i used those three last night)
how much? about a handful, all ripped up into little shreds, more if you like it... this adds most of the salt to the soup

put the roots (and astragalus) and seaweed in the water, stir, bring back to a boil, simmer

let this simmer for about 10 minutes or so
then turn it off
and let it cool for about 5/10 minutes
and then eat...

add miso to your bowl in cool water first (about a teaspoon, mix well) if you want some
fine without too

Very warming, grounding, cleansing to the kidneys, supportive of Yin, good for the blood, calming, makes ya happy

adzuki bean stew...

it's also the bean that is cooked down with sugar and used in chinese sweet red bean cakes and mochi
love the adzuki.
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Date:February 14th, 2005 11:18 pm (UTC)

ad[z]uki (addendum)

i forgot to mention
all simmering should be done with the lid on the pot, cooling too

and if you don't know what astragalus is
(it strengthens the wei-chi and compounds your own personal energy)
it's often sold in chinese groceries dried, cut in to thin slices, white
and it is not to be eaten: just to flavour and imbue the stew

asafoetida (hing) is an indian spice, can be found in some bulk herb sections
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Date:February 15th, 2005 05:37 am (UTC)

Re: ad[z]uki (addendum)

This is fabulous. May I post it (with credit) on the aka Amber Fox website?
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Date:February 15th, 2005 08:37 am (UTC)

Re: ad[z]uki (addendum)

ahhhh, ya

did you already cook it and eat it?

what is the Amber Fox website?
put a link to me on there with this
... i have a recipie for my favourite thing to do with Mung beans too (which look exactly like Adzuki, but they're green)

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Date:February 15th, 2005 02:40 pm (UTC)

Re: ad[z]uki (addendum)

aka Amber Fox is here: http://bill.torque.net/aaf/

which site do you prefer to link to, this one, the geocities one, something else ... ?
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Date:February 16th, 2005 03:07 am (UTC)

Re: ad[z]uki (addendum)

thank you
yeah, i think i saw that site a long time ago
i've certainly heard of the gatherings...

go ahead and link to my geocities page
it has a link to here, and photos, etc...


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