ChessWidow:
I’m so excited! Just had lunch with a friend at an authentic mandarin restaurant and next door is a Korean bakery! I’ve never had it before but got a red bean bun, a mocha bread, another cream bun, and an almond red bean bread. Too full to try it now but I think I’ll have something with some tea for dinner later. I’m happy to have found some bakery items I always see on K-dramas. :)
Please report back on how they tasted. I’ve always been curious to know. :)
I just had the red bean bun and it was delicious. It was a bread with a sweet red bean paste filling topped with black sesame seeds. I took a picture but can’t get it to let me share it here in the forum. :( Hubby ate the mocha cream bun, which was basically like a coffee flavored muffin. Not really any chocolate flavor like you would expect from a mocha flavor. Will definitely buy the red bean buns again, not so sure about the mocha bun.
I can’t get pictures to load here either. They sound good and now you know where to get more. :)
roseprincess:Estelll:
Today we had fresh peas stew derbiye (derbiye in Greece=flour & lemon sauce, although the word comes from the Turkish word terbiye=egg & lemon sauce, which in Greece is called avgolemono=literally egg and lemon!), some leftover burgers, boiled beetroots & beet greens, and broccoli for salad. :)
My husband and I split beets. He likes the roots and I like the greens. ;)
Are the peas served in the egg and lemon sauce but called stew?
Schmetterling:
My husband and I split beets. He likes the roots and I like the greens. ;)
Are the peas served in the egg and lemon sauce but called stew?
First of all, Greek derbiye is flour & lemon, not egg & lemon, as I explained.
We stew the peas (water, olive oil, along with basically what one would expect with peas, like carrots, onions, and potatoes) and then, when they're ready and cooked thoroughly, we mix the juice of about 2 lemons with a tea spoon of flour in a bowl, pour it in the pot, and let it come to boil for max 5 minutes more, stirring carefully, until it thickens. Fresh dill green goes well with peas for flavour, if available.
It's basically the same way we usually cook chick-pea soup here in Greece - minus the carrots and potatoes.
Derbiye is also great with fish, and some vegetables!
If you want to make egg & lemon sauce (it goes well with any meat, and also with some vegetable dishes), it's similar with derbiye, meaning you add it at the end of cooking, before serving the food.
You whip 1-2 eggs, then stir them with lemon juice in a bowl (amount of lemon juice depends on how thick you want the sauce to be). But you need to make sure to pour some of the hot liquor/broth/juice that's already on the pot to your bowl with the eggs-lemon mix, to stir thoroughly to warm up, keep stirring madly until you pour it in the pot, and keep stirring after you put it in the pot, until it thickens - otherwise you'll basically have a soupy scramble eggs sauce instead of egg-lemon (avgolemono) sauce, lol!
If that sounds complicated, it's because it is, but it becomes incredibly simpler if 2 people make it together! :D
Happy cooking!! :)
First
Thanks for clarifying. Somewhere in the derbiye, terbiye, avegolemono descriptions my tired brain got confused.
Thank you also for the recipes! :)
I am definitely trying the chickpea soup version. I’m always looking for new ways to serve them. My husband loves peas and this sounds like a fresh way to make them. Thank you so much.
I messed up tempering my eggs once and ended up with a scrambled egg sauce before. Yuck. :(
