Recipe - Jaulo-Nepali (A Rice And Pulse Meal)

One half cup Pine nuts
1 cup Water
4 Dried jujubes (korean dates)
soaked in water 2 hours
2 teaspoon Honey
One fourth cup Rice flour; dissolved in 1/2
cup water; left 5 minutes
One fourth teaspoon Sugar
1/8 teaspoon Salt

"The porridge, it is not quite a soup, is usually served on three different
occasions. The first is for breakfast as a special treat, since pine nuts
are expensive everywhere. The second is as a restorer of strength for
persons who are ill or debilitated. The third occasion is as a snack
anytime of day when special friends meet not the tea or coffee hour but
pinenut soup time."

1. Grind the pine nuts in a processor with One half cup water for about 1/2
minute. Add the balance of the water and process the mixture until smooth.
Pour through a metal strainer and rub the particles through, preferably
with a wooden spoon. Discard the small amount of residue, which is mostly
the "eyes" or buds of the pine nuts.

2. When the jujubes are ready, cut out and discard the pits. Cut the
jujubes into thin slices and mix with the honey. Set aside.

3. Simmer the rice flour paste in a pan over low heat, stirring constantly
with a wooden spoon until the mixture just starts to bubble. This is the
soup thickener.

4. Add the pine nut mixture, the sugar and salt to the rice flour and bring
to a low boil for 2 minutes. The lightly thickened porridge, smooth and
creamy, is now ready.

Pour it into individual bowls and garnish with a teaspoon of the jujube and
honey.

Serve warm.

Source: "The Korean Kitchen" by Copeland Marks
Posted to MMRecipes Digest V4 #012

From: Linda Place placel@worldnet.att.net

Date: Sat, 11 Jan 1997 20:57:34 +0000