{"id":160,"date":"2010-08-27T06:49:33","date_gmt":"2010-08-26T22:49:33","guid":{"rendered":"https:\/\/www.auntiepasto.com\/?p=160"},"modified":"2010-08-27T06:52:00","modified_gmt":"2010-08-26T22:52:00","slug":"tamarind-morokyu","status":"publish","type":"post","link":"https:\/\/www.auntiepasto.com\/?p=160","title":{"rendered":"Tamarind Morokyu"},"content":{"rendered":"

I’m currently reading a handful of food books — I do that all the time. The one I’m poking at today, though, is Eric Gower’s The Breakaway Cook<\/em><\/a>. (He’s also the gentleman who writes the Breakaway Cook <\/a>blog — tasty stuff over there — go check him out!)<\/p>\n

Anyway, so I have this pile of cucumbers because my yard is being overly productive, and one of the recipes in The Breakaway Cook <\/em>is for “Moroccan Morokyu”. This is basically a variant on Japanese morokyu, which is simply cucumbers dipped in yellow miso paste and eaten as a snack.<\/p>\n

Me, I’m thinking any interesting way to eat cucumbers is a good deal right now, especially because it’s hot as blazes here and our A\/C is down, and cucumbers are nice and refreshing.<\/p>\n

This Moroccan version calls for pomegranate molasses, which I don’t currently have in the house, and yellow miso paste, which I don’t currently have in the house. Hm. No problem, right? I have white miso paste, so that’s fine, and I have … hmm … want something sour and sweet. I have tamarind concentrate! That’ll work, right?<\/p>\n

Actually, it did, but tamarind concentrate is very sour, and I suspect not as sweet as pomegranate molasses. And the dip wanted a bass note that it wasn’t getting. So I grabbed the regular molasses. That worked!<\/p>\n

Tamarind Morokyu<\/h2>\n

Inspired by Eric Gower’s Moroccan Morokyu<\/p>\n

    \n
  • lemon cucumbers, well scrubbed to remove the spines and sliced into eighths<\/li>\n
  • 1 generous Tbsp. white miso<\/li>\n
  • 1 tsp. tamarind concentrate<\/li>\n
  • 1\/2 tsp (or to taste, I didn’t really measure) blackstrap molasses<\/li>\n
  • water to thin<\/li>\n<\/ul>\n

    Combine miso, tamarind concentrate, and molasses in a small bowl, and stir to combine. Add water bit-by-bit and stir, to thin to a smooth and creamy dip. The dip will be an earthy dark-brown color that contrasts prettily with the cucumbers, but might be intimidating if you don’t know that it’s tasty. It’s tasty!\u00c2\u00a0 Dip the cucumbers in the tamarind-miso sauce and enjoy.<\/p>\n

    This is strong stuff! A little goes a long way, but it’s good!<\/p>\n","protected":false},"excerpt":{"rendered":"

    I’m currently reading a handful of food books — I do that all the time. The one I’m poking at today, though, is Eric Gower’s The Breakaway Cook. (He’s also the gentleman who writes the Breakaway Cook blog — tasty stuff over there — go check him out!) Anyway, so I have this pile of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,3],"tags":[57,80,82,81,10],"class_list":["post-160","post","type-post","status-publish","format-standard","hentry","category-improv","category-recipes","tag-cucumbers","tag-miso","tag-molasses","tag-tamarind","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6CUdQ-2A","_links":{"self":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=160"}],"version-history":[{"count":0,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/160\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}