1 lb split peas
1 1/2 cup sugar
1 tbsp gelatin
1 water
1 green food coloring
1 (if desired)
A Recipe for
Pea Jelly (Chinese Version Of Yokan)
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
This Recipe for Pea Jelly (Chinese Version Of Yokan) is one of thousands in the Recipes-to-go Asian Cookbook.
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
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This is a recipe for Pea Jelly (Chinese Version Of Yokan) from the recipe cookbook of Recipes-to-go (Asian)
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
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Soak split peas overnight in 6 c water. Drain. Pressure cook over low
heat in 5 c water for 1 hr or until very soft. You may cook on top of
the stove as for soup as well. Strain peas into a saucepan.
Soak gelatin in 1/2 c water.
Mix peas, sugar, gelatin, and food coloring. Let set in fridge at
least 4 hrs or until set. Cut into squares and serve.
From: Michael Loo
Serves: 12
Pea Jelly (Chinese Version Of Yokan) Recipe brought to you by Recipes To-Go