Do you use real soy sauce (water + soy + flour + salt) or one of those 'cocktail' soy sauces that contain sugar and whatnot? I ask cos the real soy sauce has a stronger taste and in my experience recipes that call for it usually need only half the amount.
We have a platter tradition (mezedes) in Cyprus too, like other Mediterranean countries. But our sides are protein-filled, so with enough of them you are basically having a proper meal. And what I like about mezedes is, like you mentioned, that you basically eat a bit of everything, which is always more interesting than just one dish. Preparing them at home tho takes as much time as cooking a proper meal, so I mostly eat that kind of arrangement in restaurants, who can cook them in bulk but serve them in small plates.
I just checked out mezedes, never tried this, but it looks like something I would enjoy very much. I will have to try it next time I get the chance.
The soy sauce I use in the recipe is real soy sauce. It is very salty, contains no sugar, and is not watered down. I would recommend starting with half a table spoon, and then adding more to taste (I usually end up with an entire spoon in there but I cut it in the recipe to be healthy ;P) The amount will vary depending on how much spinach you use. I didn't weigh it, but if I had to guess about 200g to 250g or half a pound.
Yes I wanted to ask about what 'a bunch' means too, but didn't wanna seem too anal :D But bunches here and bunches in other countries can differ by a large margin. Portions in Cyprus are generally large. We have tourists complaining that the food they order is too much for a single person, believe it or not! So some restaurants adapt by giving smaller portions at the same price. But that's not good for us normal Cypriots!
I already bought a bunch today and it looks like something around that gram area. I will cook it sometime this week, and perhaps post a pic here.
I hope your side dish turns out great and would like to know how it goes.
I'm kinda new when it comes to writing about recipes and I tend to forget that using vague terms like a bunch can be confusing.
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I'll try it!
Do you use real soy sauce (water + soy + flour + salt) or one of those 'cocktail' soy sauces that contain sugar and whatnot? I ask cos the real soy sauce has a stronger taste and in my experience recipes that call for it usually need only half the amount.
We have a platter tradition (mezedes) in Cyprus too, like other Mediterranean countries. But our sides are protein-filled, so with enough of them you are basically having a proper meal. And what I like about mezedes is, like you mentioned, that you basically eat a bit of everything, which is always more interesting than just one dish. Preparing them at home tho takes as much time as cooking a proper meal, so I mostly eat that kind of arrangement in restaurants, who can cook them in bulk but serve them in small plates.
I just checked out mezedes, never tried this, but it looks like something I would enjoy very much. I will have to try it next time I get the chance.
The soy sauce I use in the recipe is real soy sauce. It is very salty, contains no sugar, and is not watered down. I would recommend starting with half a table spoon, and then adding more to taste (I usually end up with an entire spoon in there but I cut it in the recipe to be healthy ;P) The amount will vary depending on how much spinach you use. I didn't weigh it, but if I had to guess about 200g to 250g or half a pound.
Yes I wanted to ask about what 'a bunch' means too, but didn't wanna seem too anal :D But bunches here and bunches in other countries can differ by a large margin. Portions in Cyprus are generally large. We have tourists complaining that the food they order is too much for a single person, believe it or not! So some restaurants adapt by giving smaller portions at the same price. But that's not good for us normal Cypriots!
I already bought a bunch today and it looks like something around that gram area. I will cook it sometime this week, and perhaps post a pic here.
I hope your side dish turns out great and would like to know how it goes.
I'm kinda new when it comes to writing about recipes and I tend to forget that using vague terms like a bunch can be confusing.
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I hope to bring more content including easy to make Korean recipes.
Thank you for sharing a delicious and healthy 반찬!
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STOPI love that!
I just had one two days ago after topping the spinach in my veggie garden :)
cheers!