1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
1. In a medium cooking pot, add the all seasoning A ingredients and bring to a boil. Set aside. (not katakuriko/potato starch here yet.)
2. In a frying pan, heat 1 tbsp oil and add garlic and ginger, fry them until they are fragant. Add leek and shimeji (or the sliced button mushroom) and cook until they are tender. Sprinkle salt (1/3 tsp) and cook for a few seconds. Remove from the heat and let it to cool a bit, then add crab stick, mix well.
3. Beat eggs in a small bowl, and pour it over the vegetables to mix.
4. In a small cup, combine potato starch and water to mix. Bring again to a boil the soup which you made at step #1, and add potato starch mixture at the same time. Mix well to thicken sauce.
5. In a small fry pan, heat 1/2 tbsp oil (about), pour portion of the egg mixture and form a circular omelette using a spatula. Gently shake the fry pan to cook the egg mixture until desired consistency. Do not over cook. Cook halfway!
6. Place the egg over the steamed rice. Pour the thickened sauce on it.
5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
20g white sugar
fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)
1. Preheat oven to 100 - 110 degrees C.
2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
3. Whisk in the vinegar and sifted corn starch.
4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
about 70g to 100g dark, milk or hazelnuts chocolate - melted
1 tbsp coconut oil
1. Preheat the oven to 160C degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15 to 20 minutes, or until the hazelnuts fragrant.
2. Remove from the oven and let cool them down. Then use your hands to roll the nuts around and remove most of the skins. They don’t need to be perfect, just try to get as much off as possible.
3. In a food processor, add hazelnuts to a food processor, then process them until a fine grind. Depending on your food processor it may even get creamy.
Once the hazelnut butter is as creamy and smooth as possible, add confectioner's , cocoa powder, coconut oil. Process again until well combined.
4. Transfer the hazelnut butter into a medium bowl, add the melted chocolate and continue to mix the butter, stopping to scrape down the sides of the bowl, as necessary.
5. Transfer to a clean jar (hot water sterilized) and store for everyday use : at room temperature for about 1 weeks or in the fridge for up to 2 weeks. (Please note that it will get hard in the fridge)
To melt chocolate : Microwave for about 1.5 minutes at 600w or place in a hot water bath until melt.
1. Peel the lotus root skin, slice them 3 to 4 mm thick and add water and vinegar, then soak for about 10 mins.
2.Meanwhile making the filling , in a medium bowl, put together well drained canned tuna and onion. Pour into mayonnaise, sugar, salt and soy sauce. Mix well and set aside.
3. For the lotus root, gently pat them dry with a paper towel, then add salt and pepper both sides. On a slice of lotus root, place about 2 tbsp filling and spread. Cover another slice of lotus root on top and press down to make a sandwich! Repeat until you use all renkon and filling.
4. In a bowl, add egg and milk. Mix well. Coat renkon sandwich with flour thinly, then dip into egg-milk mix, and finally coat thoroughly with Panko (bread crumbs).
5. Put a tiny amount of panko to check the oil is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Removing excess panko, press them gently. Fry them on both sides until browned.