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Dans la lune

December 4, 2019

Pork lettuce wraps

Pork lettuce Wraps

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Persons
5
Pork lettuce Wraps

Ingredients

  • 680g ground pork - mix with 2 tbsp chinese shaohsing rice cooking wine or cooking sake or white cooking wine
  • 2 garlic cloves - finely chopped
  • 20g fresh ginger - finely chopped
  • 1 carrot - cut into about 5mm cubes
  • 200g canned bamboo shoot or canned hearts of palm - cut into small pieces about 5mm
  • 3 brown mushrooms - chopped

For the seasoning

  • 1 1/2 tbsp chicken bouillon powder
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 2 tbsp katakuriko/potato starch dissolve with 3 tbsp water
  • 1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
  • 20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.

Instructions

  • 0.!Preparation step if you are going to add vermicelli:
  • Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
  • 1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
  • 2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
  • 3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
  • 4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
  • Serve the pork in lettuce cups!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Salad

September 23, 2019

Pork dandan noodles

Pork dandan noodles

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Persons
5
Prep Time
30 hours
Cook Time
30 hours
Total Time
60 hours
Pork dandan noodles

Ingredients

  • 600g ground pork
  • 3 garlic cloves - finely chopped
  • a thumb-size piece of ginger - finely chopped
  • 1 tbsp doubanjiang
  • 40g cashew nut - roughly crashed
  • 1 tsp szechuan peppercorns - roughly crashed

  • 1 leek - half chopped to fry, half stripe to garnish

Ingredient A

  • 3 tbsp tianmian jiang (sweet bean sauce)
  • 1 tbsp dark soy sauce
  • 2 tbsp chinese cooking wine
  • 1 tsp chinese black vinegar
  • 1/2 tbsp sichuan peppercorn oil
  • 1 tsp brown sugar
  • dash of kosher salt

For the soup

  • 1600ml water
  • 3 tbsp chinese chicken powder
  • 2 tbsp garlic cloves - finely chopped
  • 1 tbsp sesame
  • 20g cashew nut - finely chopped
  • 2 tbsp sesame paste
  • 1/2 tbsp soy sauce
  • 1/2 tbsp chinese black vinegar
  • 1/2 tbsp sichuan peppercorn oil
  • dash of salt
  • ramen noodles or thick egg noddles for 5 persons

Instructions

  • 1. In a frying pan, heat 1 tbsp vegetable oil and cook garlic and ginger until fragrant. Add doubanjian and cook.
  • 2. Add cashew nut and szechuan peppercorns and cook.
  • 3. Add ground pork and cook until no longer pink. Add chopped leek and cook lightly.
  • 4. Season with ingredient A. Cook for a few minutes and turn off the heat. Set aside.

  • 5. For the soup In a large saucepan, heat 1 tbsp oil, and cook garlic until fragrant. Add sesame, cashew nut and sesame paste and cook. Then add soy sauce and black vinegar. Set aside.
  • 6. In the prepared water (1600ml), add chicken powder to melt.
  • 7. In a large saucepan, add the soup from #6 gently. Bring to a boil. Then add sichuan peppercorn oil.
  • 8. Add dash of salt to your taste.
  • 9. All together now Cook noodles according to the package instructions and divide them between serving dishes and top with pork and leek/striped.
  • 10. Pour the soup over the noodles with some chili oil, if desired.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pork

June 18, 2019

Pork noodles (udon)

Pork noodles (udon)

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Persons
5
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Pork noodles (udon)

Ingredients

  • 1 tbsp vegetable oil
  • 2 onion - thinly sliced
  • 2 carrots - thinly sliced
  • 400g - thinly sliced pork - cut into bite sizes
  • 1 tbsp katakuriko/potato starch
  • 1500ml water

Seasoning

  • 2 tbsp sake or cooking white wine
  • 60g soy sauce
  • 40g mirin
  • 1 tsp kosher salt
  • 3 tsp dashi powder

Instructions

  • 1. In a sauce pan, heat 1 tbsp oil and cook onion and carrot until wilted. Add the pork and cook for a few minutes. Add the katakuriko/potato starch and mix well.
  • 2. Add the water and all the seasoning ingredients. Bring it to a boil and simmer for about 10 minutes. That's your soup.
  • 3. Bring a big pot of water to a boil. Once boiling, cook the udon until cooked through.
  • 4. Using a fine sieve to drain water and transfer to serving bowls.
  • 5. Pour the hot soup from #2 over the udon / noodles in the serving bowls. Try to put the meat and vegetable on top of the udon to decorate.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

March 24, 2019

Baked Pork Chops

Baked Pork Chops

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Persons
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Baked Pork Chops

Ingredients

  • 4 medium pork chops
  • salt and pepper
  • some plain flour (T45 or cake flour)

For the sauce

  • 1/2 onion - finely chopped
  • 3 tbsp soy sauce
  • 2 1/2 tbsp sugar
  • 1 tbsp oyster sauce
  • 50ml water
  • 1 tbsp ketchup
  • 1/2 tbsp maple syrup
  • 1 tbsp mirin
  • 1/2 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped

Instructions

  • 1. In a small bowl, add all the sauce ingredients and mix. Set aside.
  • 2. Make light cuts on the surface of the pork with the tip of a knife. Season them with salt and pepper. Set aside.
  • 3. In a skillet, heat some oil over medium heat. When the skillet is hot, place the pork chops gently. Sear until golden, turning occasionally. The cooking time will depend on the thickness of the meat.
  • 4. Pour all the sauce in one go onto the pork and simmer for about 2 to 3min.
  • 5. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

July 5, 2018

Pork and Cheese gyoza

Pork and Cheese gyoza

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Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Pork and Cheese gyoza

Ingredients

  • 430g minced pork or boneless pork(cut into small pieces)
  • 150g cheese - cut into small pieces
  • 120g leek - roughly chopped
  • 1 tbsp soy sauce
  • a dash of pepper
  • 5 to 6 garlic cloves ( about 45 g )
  • 60ml milk
  • 40ml water
  • 1 tbsp olive oil
  • 1 tsp fine salt
  • 1 to 2 pack of gyoza wrappers

For the sauce

  • 2 tbsp rice vinegar / apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/4 tsp sugar

Instructions

  • 1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk (or your hand blender). Mix with olive oil and salt. Set aside.
  • 2. In a bowl, add pork, cheese, chopped leek, pepper, soy sauce and garlic (from No.1) and mix well.
  • 3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
  • 4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 100 to 120ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
  • For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.
  • 5. Serve hot with steamed rice!
© 2022 Copyright Dans la lune

 

 

Leave a Comment Filed Under: Cheese, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pork

June 14, 2018

Japanese-style ginger grilled Pork (Shogayaki)

Japanese-style ginger grilled Pork (Shogayaki)

Print this recipe
Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Japanese-style ginger grilled Pork (Shogayaki)

Ingredients

  • 800g sliced pork
  • 50ml white cooking wine or cooking sake
  • 1 tsp fresh ginger - grated

- For the ginger sauce -

  • 30g fresh ginger with skin - grated
  • 2 tbsp sugar
  • 2 tbsp white cooking wine or cooking sake
  • 3 tbsp mirin
  • 4 tbsp soy sauce
  • 2 tsp ketchup
  • Shredded cabbage - as much as you want

Instructions

  • 1. Place the sliced pork in a tray and soak with cooking sake (50ml) and 1 tsp grated ginger.
  • 2. In a small bowl, add the sauce ingredient and mix. Set aside.
  • 3. In a skillet, heat 2 tbsp vegetable oil over medium high heat and cook the sliced pork on both sides until heated through.
  • 3. Add the ginger sauce from #1 to the pan, cook for a few minutes, stirring continuously to coat the pork with sauce.
  • 4. Serve hot with shredded cabbage, mayonnaise and steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork

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