Name: Char siu donburi Rice bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 500g char siu pork - Cut into slices; 1 leek - finely julienned; 5 eggs; ; For the sauce :; 5 tbsp soy sauce; 4 tbsp mirin; 3 1/2 tbsp white sugar; 3 tbsp cooking sake or cooking white wine; ; Mayonnaise; White sesame

August 16, 2020

Char siu donburi Rice bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pork, Rice

Servings: 5 persons

Char siu donburi Rice bowl

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

https://www.atelierlalune.com/2020/08/char-siu-donburi-rice-bowl/

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

Servings: 5 persons

Milky Tonkosu Udon with Soy Milk

Ingredients

2 tbsp sesame oil
2 garlic cloves - finely chopped
20g fresh ginger - thinly julienne
1L water
1L soy milk
500g Pork shoulder (or pork belly) - thinly sliced
2 tbsp white sesame

For the seasoning :

2 tbsp soy sauce
2 tbsp mirin
3 tbsp chicken bouillon powder or weipa
1 tsp sugar
1 tbsp oyster sauce
1 tsp kosher salt
1 tbsp sriracha
Udon noodles for 5 people

Instructions

1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
Enjoy!

https://www.atelierlalune.com/2020/08/milky-tonkotsu-udon-with-soy-milk/

August 1, 2020

Fresh pasta with Philips Pasta Maker

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

Servings: 5 persons

Fresh pasta with Philips Pasta Maker

Ingredients

400g fine semolina flour
190g bread flour (T65)
10g gluten flour
216ml = 2 eggs + water
katakuriko/potato starch to dust the pasta

Instructions

1. Mix the dry ingredients (semolina, bread flour, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. In a small cup, add the 216ml water mix (2 egg + water), mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
3. Slowly pour the water mix through the opening in the lid.
4. Pasta dough will begin to form and noodle will come out within a few minutes. Cut the first noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
5. The noodles will be extruded. Cut the pasta every 35cm (your choice).
6. Toss the pasta with a little bit of katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.
Enjoy your original pasta :)

https://www.atelierlalune.com/2020/08/fresh-pasta-with-philips-pasta-maker/

May 6, 2020

Japanese dry curry

Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Vegetables

Servings: 5 persons

Japanese dry curry

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

https://www.atelierlalune.com/2020/05/japanese-dry-curry/

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

Servings: 5 to 6 people

Tatsuta-age deep fried marinated chicken

Ingredients

5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

3 tbsp soy sauce
2 garlic cloves - grated
1 thumb of ginger (15g) - grated
2 tbsp cooking sake or cooking white wine
1 tbsp ketchup
1 tbsp sesame oil
1/2 tbsp garlic powder
1 tsp white sugar
1 tsp kosher salt
a dash of pepper
1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

1 red onion - finely chopped
3 pickles (12g) - finely chopped
70g mayonnaise
30g ketchup
1/4 tsp white sugar
dash of salt
160g katakuriko/potato starch
40g plain flour/cake flour (T45)

Instructions

1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
5. Serve hot!

https://www.atelierlalune.com/2020/04/tatsuta-age-deep-fried-marinated-chicken/

March 27, 2020

Homemade Shio Ramen

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Asian & Wafu, Asian Noodles, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

Servings: 5 persons

Homemade Shio Ramen

Ingredients

2 or 3 boneless chicken thighs - discard excess fat
1L + 1L water
some green parts of a leek (optional)

For the chicken sauce

2 tbsp mirin
2 tbsp cooking sake or cooking white wine
2 tbsp soy sauce
1 1/2 tbsp sugar

For the shio soup base :

1 leek - sliced (about 5mm) or roughly chopped
3 garlic cloves - grated
2 tbsp kosher salt
1 tbsp weipa, shantung or chicken stock powder
1 tbsp katsuo flake
30ml vegetable oil
2 tbsp sesame oil
3 tbsp cooking white wine or cooking sake
1 tsp soy sauce
1 tsp hondashi powder

Instructions

1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!