Chestnut Porridge
….I made my mother’s tarak-juk (sweet chestnut porridge) with sweet, fresh chestnuts this fall. My mother didn’t make tarak-juk often because she did everything by hand, and I could feel the effort it took just by watching her. Chestnuts are nutritious, but the preparation process is quite labor-intensive. I vaguely remember helping to peel the chestnuts when my mother made tarak-juk, but I also remember sneaking bites of the delicious steamed chestnuts in between! Sometimes, I would say, “Mom! Let’s just eat the steamed chestnuts today!” and then I’d eat them all like a mischievous little kid… and my mother would just laugh.
Whenever I saw fresh chestnuts at the market, I would buy them and store them in the fridge, where they could be kept for a long time. Today, I soaked the steamed chestnuts in water to make peeling easier, then blended them smoothly with a hand blender, which made the process so convenient. I lightly toasted the wet sweet rice flour in a pot to bring out the flavor, adjusted the thickness with milk while cooking, and topped it generously with the blended steamed chestnuts. I also decided to stir-fry some vegetables and add them to one side for a quirky, yet different touch. The sweet, creamy tarak-juk with the crunchy asparagus on top kept the meal from feeling boring, making it refreshing to eat. Simple, but packed with nutrients, this chestnut tarak-juk has the comforting taste of my mother’s old recipe, but with the addition of stir-fried vegetables, it became my own special version.
Wishing you a healthy autumn!!!
Servings: 3–4
Time: 50 minutes, plus 30 minutes for peeling steamed chestnuts
Ingredients:
- 400 g chestnuts (before peeling), 250 g (after peeling)
- 2 1/2 cups milk (2% fat)
- 1 1/2 cups water
- 1/2 cup wet sweet rice flour
- 1 tsp olive oil (optional)
- 15 asparagus spears, cut into 1-inch pieces (optional)
- 1 tbsp Mat-Gan-Jang (optional)
Cooking Instruction:
- Heat a steamer over medium heat until the water begins to boil. Place the chestnuts in the steamer and cook for 20 minutes.
2. Place the chestnuts in a bowl of cold water for 10–15 minutes (this helps them peel easily).
3. Peel the chestnuts.
4. Put the chestnuts in a bowl, add the water, and blend them well with a hand blender. Set aside.
5. Heat a pot over low heat and stir-fry the wet sweet rice flour until it turns light brown.
6. Mix the chestnut into the sweet rice flour until smooth.
7. Add the milk to the pot and mix it well.
8. Stir while boiling, adjusting to the desired concentration. Turn off the heat.
9. Serve it topped with some ground steamed chestnuts.
10. You can also lightly stir-fry asparagus with olive oil and Mat-Gan-Jang, then serve it on top of the steamed, ground chestnut.
You can also view this recipe on Instagram.
