Cook-It-Yourself Ethnic Recipes


Eat-a-Lot Wakame Sea Vegetable Soup


Tis soup satisfies a body’s call for a dish rich in minerals and vitamins. Yields: 4 servings


1 Tbsp sesame oil 2 garlic cloves, minced 1 Tbsp peeled and julienned ginger 3 scallions, both green and white parts, cut into thin disks


4¼ cups chicken or vegetable broth ¼ cup sake 1 Tbsp instant wakame sea vegetable, soaked in cold water for 2 minutes and drained


Smoky Yellow Split Peas (Tamatar Chana Dal)


Tis vegan and gluten-free recipe traces its roots to Southeast India, where roasting spices to yield nutty-hot flavors creates a layered experience.


Yields: 6 cups


1 cup yellow split peas 1 lb potatoes (Yukon gold or russet), peeled and cut into ½-inch cubes


¼ tsp ground turmeric 2 to 4 dried red cayenne chiles (like chile de arbol), stems discarded


1 Tbsp coriander seeds 1 tsp cumin seeds 1 medium-size tomato, cored and diced 2 Tbsp finely chopped fresh cilantro leaves and tender stems


1½ tsp coarse kosher or sea salt


Measure the peas into a medium-size saucepan. Cover with water and rinse the grains by rubbing them in-between fingertips. Drain and repeat three to four times until the water, upon rinsing the peas, remains fairly clear.


Measure and pour 4 cups of water into the pan and bring it to a boil over medium- high heat. When some foam arises, scoop it out and discard it.


Add the potatoes and turmeric to the peas, stirring once or twice. Lower the heat to medium-low and cover the pan. Stew the


20 Central Florida


mélange, stirring occasionally, until the peas are tender, but still firm-looking and the potatoes are cooked, 20 to 25 minutes.


While the peas and potatoes cook, preheat a small skillet over medium-high heat. Once the pan feels hot (a palm held close to the bottom usually feels the heat within 2 to 4 minutes), sprinkle in the chiles, coriander and cumin.


Toast the spices, shaking the pan very frequently, until the chiles blacken and smell smoky-hot and the seeds turn reddish brown and smell strongly aromatic (nutty with citrus undertones), 1 to 2 minutes.


Transfer this spice blend to a blender jar and plunk in the tomato. Purée, scraping the insides of the jar as needed, to make a smooth, reddish brown paste with a smoky aroma.


Once the peas are cooked, scrape the spicy, well-seasoned tomato paste into the pan. Stir in the cilantro and salt.


Set the heat to medium-high and vigorously boil the dal, uncovered, stirring occasionally, to allow the flavors to mingle and the sauce to slightly thicken, 12 to 15 minutes. For a thicker sauce, mash some of the peas and potatoes with the back of a spoon. Serve warm.


Recipe courtesy of Raghavan Iyer (RaghavanIyer.com).


1 Tbsp white sesame seeds, toasted in a skillet


Tamari to taste Ground white pepper to taste


In a medium pot, heat the sesame oil over medium heat until it’s hot, but not smoking. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the white part of the scallions, reserving the green part, and cook, stirring, for 1 minute.


Add the chicken broth and sake, then bring the mixture to a boil. Add the wakame and the sesame seeds. Season the soup with a few drops of tamari and ground white pepper, and add the green part of the scallions.


Aſter a few strong stirs, serve piping hot in individual bowls.


Recipe of Hiroko Shimbo from The Japanese Kitchen; permission from Quarto Publishing Group USA.


photos by Stephen Blancett


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