My daughter likes an (red bean paste) sandwiches--something
suggested by a Japanese man on another ng--and I frequently
find myself with a large quantity of leftover an. Does anyone
here have some TNT recipe for it? I see recipes for cakes and
pancakes that contain it, has anyone made either of them? Any
other good ideas? Thanks!
--
Jean B.

Jean B. wrote:

> My daughter likes an (red bean paste) sandwiches--something suggested by a
> Japanese man on another ng--and I frequently find myself with a large
> quantity of leftover an. Does anyone here have some TNT recipe for it? I
> see recipes for cakes and pancakes that contain it, has anyone made either
> of them? Any other good ideas? Thanks!

It's commonly used as the filling in steamed buns. You can also wrap brioche
dough around it and bake, you can make red-bean-paste ice cream, or you can
smear pork strips with it prior to slow-roasting.

Bob

Bob Terwilliger wrote:

> Jean B. wrote:
>
>
>>My daughter likes an (red bean paste) sandwiches--something suggested by a
>>Japanese man on another ng--and I frequently find myself with a large
>>quantity of leftover an. Does anyone here have some TNT recipe for it? I
>>see recipes for cakes and pancakes that contain it, has anyone made either
>>of them? Any other good ideas? Thanks!
>
>
> It's commonly used as the filling in steamed buns. You can also wrap brioche
> dough around it and bake, you can make red-bean-paste ice cream, or you can
> smear pork strips with it prior to slow-roasting.
>
> Bob
>
>
Thanks, Bob. I was hoping for some TNT recipes, but I guess
no one has played with it!

--
Jean B.

"Jean B." wrote:
>
> Bob Terwilliger wrote:
>
> > Jean B. wrote:
> >
> >
> >>My daughter likes an (red bean paste) sandwiches--something suggested by a
> >>Japanese man on another ng--and I frequently find myself with a large
> >>quantity of leftover an. Does anyone here have some TNT recipe for it? I
> >>see recipes for cakes and pancakes that contain it, has anyone made either
> >>of them? Any other good ideas? Thanks!
> >
> >
> > It's commonly used as the filling in steamed buns. You can also wrap brioche
> > dough around it and bake, you can make red-bean-paste ice cream, or you can
> > smear pork strips with it prior to slow-roasting.
> >
> > Bob
> >
> >
> Thanks, Bob. I was hoping for some TNT recipes, but I guess
> no one has played with it!
>
> --
> Jean B.

Not certain what you mean by TNT other than as an explosive LOL.

On Mon 20 Mar 2006 05:35:51p, Thus Spake Zarathustra, or was it Arri
London?

>
>
> "Jean B." wrote:
>>
>> Bob Terwilliger wrote:
>>
>> > Jean B. wrote:
>> >
>> >
>> >>My daughter likes an (red bean paste) sandwiches--something suggested
>> >>by a Japanese man on another ng--and I frequently find myself with a
>> >>large quantity of leftover an. Does anyone here have some TNT recipe
>> >>for it? I see recipes for cakes and pancakes that contain it, has
>> >>anyone made either of them? Any other good ideas? Thanks!
>> >
>> >
>> > It's commonly used as the filling in steamed buns. You can also wrap
>> > brioche dough around it and bake, you can make red-bean-paste ice
>> > cream, or you can smear pork strips with it prior to slow-roasting.
>> >
>> > Bob
>> >
>> >
>> Thanks, Bob. I was hoping for some TNT recipes, but I guess
>> no one has played with it!
>>
>> --
>> Jean B.
>
> Not certain what you mean by TNT other than as an explosive LOL.
>

Wake up, Arri. Tried and true.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:

> On Mon 20 Mar 2006 05:35:51p, Thus Spake Zarathustra, or was it Arri
> London?
>>Not certain what you mean by TNT other than as an explosive LOL.
>
>
> Wake up, Arri. Tried and true.
>
Yup. Let's face it: we are all capable of finding numerous
recipes that may not have been tried. It's always better to
find something that other folks have cooked and deemed
meritorious.

--
Jean B.

Wayne Boatwright wrote:
>
> On Mon 20 Mar 2006 05:35:51p, Thus Spake Zarathustra, or was it Arri
> London?
>
> >
> >
> > "Jean B." wrote:
> >>
> >> Bob Terwilliger wrote:
> >>
> >> > Jean B. wrote:
> >> >
> >> >
> >> >>My daughter likes an (red bean paste) sandwiches--something suggested
> >> >>by a Japanese man on another ng--and I frequently find myself with a
> >> >>large quantity of leftover an. Does anyone here have some TNT recipe
> >> >>for it? I see recipes for cakes and pancakes that contain it, has
> >> >>anyone made either of them? Any other good ideas? Thanks!
> >> >
> >> >
> >> > It's commonly used as the filling in steamed buns. You can also wrap
> >> > brioche dough around it and bake, you can make red-bean-paste ice
> >> > cream, or you can smear pork strips with it prior to slow-roasting.
> >> >
> >> > Bob
> >> >
> >> >
> >> Thanks, Bob. I was hoping for some TNT recipes, but I guess
> >> no one has played with it!
> >>
> >> --
> >> Jean B.
> >
> > Not certain what you mean by TNT other than as an explosive LOL.
> >
>
> Wake up, Arri. Tried and true.
>
> --
> Wayne Boatwright o¿o


*yawn* Thanks wayne. Truly the first time I've seen that abbreviation
LOL.

Arri London wrote:

> "Jean B." wrote:
> >
> > Bob Terwilliger wrote:
> >
> > > Jean B. wrote:
> > >
> > >
> > >>My daughter likes an (red bean paste) sandwiches--something
> suggested by a
> > >>Japanese man on another ng--and I frequently find myself with a
> large
> > >>quantity of leftover an. Does anyone here have some TNT recipe
> for it? I
> > >>see recipes for cakes and pancakes that contain it, has anyone
> made either
> > >>of them? Any other good ideas? Thanks!

Do you make your own or purchase a commercial version? i have 2 recipes
one simple and the other adding tangerine peel and lard. Making your own
might give you better control over quantity.

Other than an hour or so to cook the red beans, the rest of the cooking
and preparing of the red bean paste takes about 5 - 10 minutes. The
simple version is just red beans, sugar and peanut oil.

Often used as a condimnet for poultry.
---
JL

> > >
> > >
> > > It's commonly used as the filling in steamed buns. You can also
> wrap brioche
> > > dough around it and bake, you can make red-bean-paste ice cream,
> or you can
> > > smear pork strips with it prior to slow-roasting.
> > >
> > > Bob
> > >
> > >
> > Thanks, Bob. I was hoping for some TNT recipes, but I guess
> > no one has played with it!
> >
> > --
> > Jean B.
>
> Not certain what you mean by TNT other than as an explosive LOL.

On 2006-03-19, Bob Terwilliger > wrote:

> It's commonly used as the filling in steamed buns. You can also wrap brioche
> dough around it and bake, you can make red-bean-paste ice cream, or you can
> smear pork strips with it prior to slow-roasting.

Is this a paste that is a dull red brick color and very sweet, almost
like an almond paste? I was once given something wrapped in a banana
leaf which held this oversized potsticker-like thingie full of this
sweet red paste. It was quite tasty, but I have no idea what is was.

nb

notbob wrote:
>
> Is this a paste that is a dull red brick color and very sweet, almost
> like an almond paste? I was once given something wrapped in a banana
> leaf which held this oversized potsticker-like thingie full of this
> sweet red paste. It was quite tasty, but I have no idea what is was.
>
> nb

That's most likely what it was--and your comparison to almond
paste makes me think of using it in recipes that normally
contain almond paste. Interesting!

BTW, there are also black and yellow bean pastes--and, I
think, off-white too.

--
Jean B.

"Jean B." wrote:
>
> My daughter likes an (red bean paste) sandwiches--something
> suggested by a Japanese man on another ng--and I frequently
> find myself with a large quantity of leftover an. Does anyone
> here have some TNT recipe for it? I see recipes for cakes and
> pancakes that contain it, has anyone made either of them? Any
> other good ideas? Thanks!
> --
> Jean B.

It is possible to buy it in a tin in any Asian market if the quantities
you make are too large.

The little pancakes filled with red bean paste are wonderful! Can also
enclose filling in a sweet yeast dough and steam them.

Or try this:
(from a Wei Chuan book)


Glutinous rice balls

1 cup red bean paste for filling cut into 16 pieces


Skin:

2 cups glutinous rice flour
5 tbs sugar
2/3 cup water

sesame seeds for coating


Mix the skin ingredients until smooth. Knead and cut into 16 pieces.
Flatten each piece into a 2 inch circle. Place a piece of filling in the
middle and gather the edges to enclose; pinch to seal. Roll each filled
skin into a ball. Dip in water and coat with sesame seeds.

Deep fry until expanded and golden. Remove, drain and serve.

Arri London wrote:

>
> "Jean B." wrote:
>
>>My daughter likes an (red bean paste) sandwiches--something
>>suggested by a Japanese man on another ng--and I frequently
>>find myself with a large quantity of leftover an. Does anyone
>>here have some TNT recipe for it? I see recipes for cakes and
>>pancakes that contain it, has anyone made either of them? Any
>>other good ideas? Thanks!
>>--
>>Jean B.
>
>
> It is possible to buy it in a tin in any Asian market if the quantities
> you make are too large.
>
> The little pancakes filled with red bean paste are wonderful! Can also
> enclose filling in a sweet yeast dough and steam them.
>
> Or try this:
> (from a Wei Chuan book)
>
>
> Glutinous rice balls
>
> 1 cup red bean paste for filling cut into 16 pieces
>
>
> Skin:
>
> 2 cups glutinous rice flour
> 5 tbs sugar
> 2/3 cup water
>
> sesame seeds for coating
>
>
> Mix the skin ingredients until smooth. Knead and cut into 16 pieces.
> Flatten each piece into a 2 inch circle. Place a piece of filling in the
> middle and gather the edges to enclose; pinch to seal. Roll each filled
> skin into a ball. Dip in water and coat with sesame seeds.
>
> Deep fry until expanded and golden. Remove, drain and serve.

Thanks, Arri! I think I'd better peruse my Asian cookbooks
too. I'd better do whatever it is quickly--or freeze the
excess.

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
>
> >
> > "Jean B." wrote:
> >
> >>My daughter likes an (red bean paste) sandwiches--something
> >>suggested by a Japanese man on another ng--and I frequently
> >>find myself with a large quantity of leftover an. Does anyone
> >>here have some TNT recipe for it? I see recipes for cakes and
> >>pancakes that contain it, has anyone made either of them? Any
> >>other good ideas? Thanks!
> >>--
> >>Jean B.
> >
> >
> > It is possible to buy it in a tin in any Asian market if the quantities
> > you make are too large.
> >
> > The little pancakes filled with red bean paste are wonderful! Can also
> > enclose filling in a sweet yeast dough and steam them.
> >
> > Or try this:
> > (from a Wei Chuan book)
> >
> >
> > Glutinous rice balls
> >
> > 1 cup red bean paste for filling cut into 16 pieces
> >
> >
> > Skin:
> >
> > 2 cups glutinous rice flour
> > 5 tbs sugar
> > 2/3 cup water
> >
> > sesame seeds for coating
> >
> >
> > Mix the skin ingredients until smooth. Knead and cut into 16 pieces.
> > Flatten each piece into a 2 inch circle. Place a piece of filling in the
> > middle and gather the edges to enclose; pinch to seal. Roll each filled
> > skin into a ball. Dip in water and coat with sesame seeds.
> >
> > Deep fry until expanded and golden. Remove, drain and serve.
>
> Thanks, Arri! I think I'd better peruse my Asian cookbooks
> too. I'd better do whatever it is quickly--or freeze the
> excess.


It freezes perfectly well. Just stir it up after defrosting the paste.

Arri London wrote:

>
> "Jean B." wrote:
>
>>Arri London wrote:
>>
>>
>>>"Jean B." wrote:
>>>
>>>
>>>>My daughter likes an (red bean paste) sandwiches--something
>>>>suggested by a Japanese man on another ng--and I frequently
>>>>find myself with a large quantity of leftover an. Does anyone
>>>>here have some TNT recipe for it? I see recipes for cakes and
>>>>pancakes that contain it, has anyone made either of them? Any
>>>>other good ideas? Thanks!
>>>>--
>>>>Jean B.
>>>
>>>
>>>It is possible to buy it in a tin in any Asian market if the quantities
>>>you make are too large.
>>>
>>>The little pancakes filled with red bean paste are wonderful! Can also
>>>enclose filling in a sweet yeast dough and steam them.
>>>
>>>Or try this:
>>>(from a Wei Chuan book)
>>>
>>>
>>>Glutinous rice balls
>>>
>>>1 cup red bean paste for filling cut into 16 pieces
>>>
>>>
>>>Skin:
>>>
>>>2 cups glutinous rice flour
>>>5 tbs sugar
>>>2/3 cup water
>>>
>>>sesame seeds for coating
>>>
>>>
>>>Mix the skin ingredients until smooth. Knead and cut into 16 pieces.
>>>Flatten each piece into a 2 inch circle. Place a piece of filling in the
>>>middle and gather the edges to enclose; pinch to seal. Roll each filled
>>>skin into a ball. Dip in water and coat with sesame seeds.
>>>
>>>Deep fry until expanded and golden. Remove, drain and serve.
>>
>>Thanks, Arri! I think I'd better peruse my Asian cookbooks
>>too. I'd better do whatever it is quickly--or freeze the
>>excess.
>
>
>
> It freezes perfectly well. Just stir it up after defrosting the paste.

Yes, I do freeze it sometimes but need to find better
containers for that. It is VERY hard to wrestle the lids off
the small ones I have....

My initial query may turn into looking for something my 15-y-o
daughter would cook. Maybe buns... Probably baked and not
steamed, because the baked ones would be better for school
lunches.... Since she makes pizza dough from scratch, I'm
sure she could also make buns.

--
Jean B.

Jean B. wrote:

> Arri London wrote:
>
> >
> > "Jean B." wrote:
> >
> >>Arri London wrote:
> >>
> >>
> >>>"Jean B." wrote:
> >>>
> >>>
> >>>>My daughter likes an (red bean paste) sandwiches--something
> >>>>suggested by a Japanese man on another ng--and I frequently
> >>>>find myself with a large quantity of leftover an. Does anyone
> >>>>here have some TNT recipe for it? I see recipes for cakes and
> >>>>pancakes that contain it, has anyone made either of them? Any
> >>>>other good ideas? Thanks!
> >>>>--
> >>>>Jean B.
> >>>
> >>>
> >>>It is possible to buy it in a tin in any Asian market if the
> quantities
> >>>you make are too large.
> >>>
> >>>The little pancakes filled with red bean paste are wonderful! Can
> also
> >>>enclose filling in a sweet yeast dough and steam them.
> >>>
> >>>Or try this:
> >>>(from a Wei Chuan book)
> >>>
> >>>
> >>>Glutinous rice balls
> >>>
> >>>1 cup red bean paste for filling cut into 16 pieces
> >>>
> >>>
> >>>Skin:
> >>>
> >>>2 cups glutinous rice flour
> >>>5 tbs sugar
> >>>2/3 cup water
> >>>
> >>>sesame seeds for coating
> >>>
> >>>
> >>>Mix the skin ingredients until smooth. Knead and cut into 16
> pieces.
> >>>Flatten each piece into a 2 inch circle. Place a piece of filling
> in the
> >>>middle and gather the edges to enclose; pinch to seal. Roll each
> filled
> >>>skin into a ball. Dip in water and coat with sesame seeds.
> >>>
> >>>Deep fry until expanded and golden. Remove, drain and serve.
> >>
> >>Thanks, Arri! I think I'd better peruse my Asian cookbooks
> >>too. I'd better do whatever it is quickly--or freeze the
> >>excess.
> >
> >
> >
> > It freezes perfectly well. Just stir it up after defrosting the
> paste.
>
> Yes, I do freeze it sometimes but need to find better
> containers for that. It is VERY hard to wrestle the lids off
> the small ones I have....
>
> My initial query may turn into looking for something my 15-y-o
> daughter would cook. Maybe buns... Probably baked and not
> steamed, because the baked ones would be better for school
> lunches.... Since she makes pizza dough from scratch, I'm
> sure she could also make buns.
>
> --
> Jean B.

Why stop with red bean paste, all sorts of veggies can be pureed to make
this type of paste, as well as other beans. Sometimes these are egged
and bread crumbed and sautéed or baked in a shape (with cheese?) that
can then be used to make a sandwich with. It is not uncommon to puree
various animals flesh, but especially sea food to add to this "paste".
Im partial to the garbonzo base for this 'humus' iirc?

Making balls or patties of humus and taking a small container of a
lemon, garlic vinaigrette to pour over them or any dip to go with them
is something i often do for my 'brown bag' and i like them at room temp.
There's a lemon cucumber yoghurt dip a local "eat a pita" place sells
that i have never been abel to quite duplicate but which they will sell
by the pint.
---
JL