Japanese recipes with Moroheiya.

[Ksandra]

Anyone know of any? gonna keep it brief, but it's called mulukhiyah in Egypt and is like the national food there. I never knew anyone else used the leaves to cook with until we found some fresh out in cali and a bunch of Japanese people were buying it. (you can't get it fresh in CT, my dad's been growing it in his backyard all his life). So I did a little research and found out that Japanese do put it in some of their dishes.

I have a fuckton of this stuff, because my dad was so excited they had it here, he bought a lot... I love the Egyptian soup, but I figured since that's all I've ever had with the leaf, it'd be fun to make some new things with it.

I did find a recipe for miso soup where you put some leaves in, but I'm wondering if anyone knows of any others.

It's a long shot though, I know, because it doesn't sound very mainstream for Japan.

for fun:

the plant:

http://hide-y150.cocolog-nifty.com/b...mulukhiyah.jpg

http://image.absoluteastronomy.com/i...w_img_0433.jpg

the soup:

http://www.sptsb.com/CityNoorMolukhia4.jpg

[aru]

If you search "Japanese recipes with Moroheiya" you'll get (this tread first) a ramen noodle and an udon recipe on the first page.

[Ksandra]

If you search "Japanese recipes with Moroheiya" you'll get (this tread first) a ramen noodle and an udon recipe on the first page.

those don't count, I checked already, the udon IS the moroheiya (ie you gotta buy the noodle and I think it must have the leaf in it somehow), I need recipes with the leaves because that's what I have.

[Not not Mattaru]

So I was reading on here: http://www.kikkoman.co.jp/homecook/s...lukhiya01.html after googling it in Japanese. I think I have had this before in Japan...in general it seems like it can be used like any leafy type vegetable you would put in side dishes or smaller entrees. Basically boil leafy and stalk part of it quickly and serve with certain fish, other veggies, whatever, as a side dish.

Found a soup recipe here too: http://dokushin-recipe.com/2006/08/post_337.php

I can translate it if you want.

[Ksandra]

So I was reading on here: http://www.kikkoman.co.jp/homecook/s...lukhiya01.html after googling it in Japanese. I think I have had this before in Japan...in general it seems like it can be used like any leafy type vegetable you would put in side dishes or smaller entrees. Basically boil leafy and stalk part of it quickly and serve with certain fish, other veggies, whatever, as a side dish.

Found a soup recipe here too: http://dokushin-recipe.com/2006/08/post_337.php

I can translate it if you want.

ooo yes please that looks yummy ty!

[Zalius]

where in egypt is your dad from?

[Deadgye]

where in egypt is your dad from?

Millions of Years Ago, 3 p.m., 1492, New York.

[Ksandra]

where in egypt is your dad from?

Cairo he was there until he was about 32, and has been here about 40 years.

[Not not Mattaru]

Recipe:

(Basic process) Get fresh Morohaiya, boil it once quickly, chop finely, mix with the soup.

The person who made this seasoned the soup with salt, pepper, and nutmeg (seems he/she wanted to try it with nutmeg and it turned out well, not sure if it is a common ingredient). Also, he/she added some small chopped tomatoes to go with the green color and to go with the slightly bitter taste of morohaiya.

Ingredient list for 2 servings of soup.

1/2 a bundle of Morohaiya
1/4 of an onion
1/2 garlic...I don't see the counter for a clove, so yeah I would say how much garlic you are comfortable with.
1 Tomato
1 tsp. Chicken stock (probably 1 little cube~)
1 tbsp. olive oil
Salt, Pepper, Nutmeg...too your taste/proper amount

Steps:
1. I'm not too sure about this line...but I think it says you should boil water, add a pinch of salt, boil quickly and then I think it says put it in some cold water to preserve the color/texture.
2. Put finely chopped garlic and olive oil in a pan and simmer until its aroma come out.
3. Add in sliced onions. Saute lightly.
4. Dissolve the chicken stock in the soup.
5. Add finely chopped Morohaiya to the soup, bring to a light boil, add salt and pepper.
6. Add diced tomatoes
7. Lastly, add nutmeg.

Some of the comments also mention adding egg. All of this is done in a nabe pot, which most people don't have laying around...so I would guess just sautee the onions, garlic, olive oil in a small non-stick pan. Dissolve stock in a pot, add the veggies to the pot, keep at a low boil, add Morohaiya, then add tomato and seasoning. As far as the first step goes, I guess you can just strain>add to cool water>strain> add to soup on step 5.

Usually recipes in Japanese cookbooks or more straightforward...but yeah.

[Meat]

wait now, you're Egyptian? a heavyset middle eastern girl is my dream

[aru]

wait now, you're Egyptian? a heavyset middle eastern girl is my dream

I think they prefer "African American"

[Mizango]

Millions of Years Ago, 3 p.m., 1492, New York.

I think they prefer "African American"

Fantastic x 2.

[takethistoyourgrave]

http://cookpad.com/category/1313

This site has 140 Japanese moroheiya recipies. Obviously it is in Japanese, but if you want anything translated, or there is a certain type of food you would like to cook with moroheiya, I would be happy to help.

[Ksandra]

Recipe:

(Basic process) Get fresh Morohaiya, boil it once quickly, chop finely, mix with the soup.

The person who made this seasoned the soup with salt, pepper, and nutmeg (seems he/she wanted to try it with nutmeg and it turned out well, not sure if it is a common ingredient). Also, he/she added some small chopped tomatoes to go with the green color and to go with the slightly bitter taste of morohaiya.

Ingredient list for 2 servings of soup.

1/2 a bundle of Morohaiya
1/4 of an onion
1/2 garlic...I don't see the counter for a clove, so yeah I would say how much garlic you are comfortable with.
1 Tomato
1 tsp. Chicken stock (probably 1 little cube~)
1 tbsp. olive oil
Salt, Pepper, Nutmeg...too your taste/proper amount

Steps:
1. I'm not too sure about this line...but I think it says you should boil water, add a pinch of salt, boil quickly and then I think it says put it in some cold water to preserve the color/texture.
2. Put finely chopped garlic and olive oil in a pan and simmer until its aroma come out.
3. Add in sliced onions. Saute lightly.
4. Dissolve the chicken stock in the soup.
5. Add finely chopped Morohaiya to the soup, bring to a light boil, add salt and pepper.
6. Add diced tomatoes
7. Lastly, add nutmeg.

Some of the comments also mention adding egg. All of this is done in a nabe pot, which most people don't have laying around...so I would guess just sautee the onions, garlic, olive oil in a small non-stick pan. Dissolve stock in a pot, add the veggies to the pot, keep at a low boil, add Morohaiya, then add tomato and seasoning. As far as the first step goes, I guess you can just strain>add to cool water>strain> add to soup on step 5.

Usually recipes in Japanese cookbooks or more straightforward...but yeah.

tyvm. That's actually very similar to the Egyptian way except the tomato and nutmeg, but that's awesome cause I want to try making it that way to see how it is!

http://cookpad.com/category/1313

This site has 140 Japanese moroheiya recipies. Obviously it is in Japanese, but if you want anything translated, or there is a certain type of food you would like to cook with moroheiya, I would be happy to help.

holy awesome! ya I'ma have to look through the pics and guess what I wanna try.

To start though this looks unique:

http://cookpad.com/recipe/418794

can you gimme a translation? <3 <3 <3

[Cantih]

I think they prefer "African American"

Oh god.

There was this white as hell Egyptian kid I went to school with. Halfway through middleschool which is when Eminem and gangster rap became super popular to the mainstream teen, he tried to go all thug and "African American".

Wanted to drive my goddamned head through a wall.

[Not not Mattaru]

To start though this looks unique:

http://cookpad.com/recipe/418794

can you gimme a translation? <3 <3 <3

I'll try and translate it, I just have to say...first thing I noticed was the good old "melting cheese". Yes, in Japan, there is cheese for melting, and not melting.

[Not not Mattaru]

Ingredients:
1 bag of Morohaiya
2 pieces of bacon (looks like thicker cut maybe)
Cheese, enough to cover/however much you want to melt (Whatever cheese that will melt in a toaster oven will work, we have much better cheese selection in the states)
1 tsp. soy sauce
1 tbsp. mayo
Salt and Black Pepper, pinch

Ingredient prep:
Wash Morohaiya, fill a pot with water, when it boils add the salt, from the stalk side put the Marohaiya into the pot for 15-20 seconds. "水気をきって3センチぐらに切ってお く" I'm not sure about this, but doubt it is that important, think it is just saying to cut the leaves at like 3 cm width...up to you I'd think.

Cut the bacon to 5 mm strips.

In a bowl, mix the soy sauce and mayo.

In one bowl mix the bacon and Morohaiya, then mix the other bowl's contents and add black pepper to taste.

Put contents into a gratin dish, add cheese on top, put in a toaster oven and cook for 5-7 minutes until the cheese looks slightly browned on top.

Important point: dont boil Morohaiya too long.


I don't know about cooking the bacon in the toaster oven alone. In general, a lot of meat can be eaten undercooked in Japan without as much risk of bad things happening if it is local, but that is always a risk and I would make sure the bacon is more fully cooked if you are in the states...

[Ksandra]

ty! that does sound yummy so for sure gonna make some this weekend wewt

[takethistoyourgrave]

Yeah, good old "melting" cheese. Haha.

I'll keep checking back in case you want to try any of the others and Mattaru isn't around.