shoyu as in, japanese, for soy sauce? but oh, pesto ravioli sound awesome.
Yeup! It was a soy sauce (shoyu) base with blended tomatoes, vinegar, a little bit of garlic, and a few other things (sorry, I’d have to look over my recipes that I made again, as it was the firs time that I had made it).
To be honest, it went better with the ravioli than the pesto did, but I wouldn’t have eaten it just by itself. Being able to switch between the pesto and the aka shoyu really made this an enjoyable dish with a lot more variety in taste than you’d think you could get from just one type of ravioli.
In 2012 I will start packaging and shipping bamboo, ginger, and green teas! Everything is grown by me, family members, and locally through small farmers and would be completely organic.
I will update with a website when my design is done :)
Thank you :) I’m working into compiling all of my recipes, so I’ll post them when I get the chance
- 2 tblspn sliced ginger
- 1/2 teaspn marjoram
- 2 teaspn chopped lemon grass, not dried
- 2 cups boiling water
goes perfect with my left-over curry
- 16oz chickpeas
- 1/4 cup tahini
- 1/8 cup canola oil
- 2 large jalapeno
- 30mL sriracha
- 15mL soy sauce
- 30mL squeezed lemon juice
- 5 large garlic cloves, chopped
- 10mL sage powder
- 20mL chopped cilantro stems
- sage pieces (tastes and looks better than powder, but doesn’t mix as well so I use it as garnish)
- cilantro leaves
I’ve worked for 3 months as a line cook and it’s been the worst, most disgusting culinary experience of my life. I’m going to continue working on my recipes and try to get a cookbook published, because I can’t go on living my food life like this.