Name: Oven Roast Beef
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5 persons
Ingredients: 1kg top round roast beef; 3 garlic cloves - grated; 1 tsp kosher salt; 1 tbsp olive oil; dash of pepper; For the sauce; 1 tbsp olive oil; 2 to 3 garlic cloves - grated; 1 shallot - finely chopped; 20g unsalted butter; 2 tbsp soy sauce; 1 tbsp worcestershire sauce; 1/2 to 1 tbsp brown sugar; 2 tbsp mirin

January 6, 2020

Roast Beef in the oven

Oven Roast Beef

Persons

Prep Time

15 minutes

Cook Time

1 hour

Wait Time

1 hour

Total Time

1 hour, 15 minutes

Ingredients

1kg top round roast beef
3 garlic cloves - grated
1 tsp kosher salt
1 tbsp olive oil
dash of pepper

For the sauce

1 tbsp olive oil
2 to 3 garlic cloves - grated
1 shallot - finely chopped
20g unsalted butter
2 tbsp soy sauce
1 tbsp worcestershire sauce
1/2 to 1 tbsp brown sugar
2 tbsp mirin

Instructions

1. Coat the block beef with olive oil, salt, pepper and garlic and let sit for about 30 min.
2. On a frypan, grill the beef (only its surface) on all sides until well browned.
3. Preheat your oven to 110℃ degrees.
4. Place the roast beef onto a baking dish. I usually put aluminium foil on the baking dish. Bake for 50min or more. (Depend on how your beef is big.)
NOTE : Insert your meat thermometer into the thickest part of the meat, if it shows 60 to 63℃ degree, then the meat is ready!
5. Wrap the roast up tightly in the foil and let it rest outside the oven at room temperature. While it is resting, it will continue to cook.
6. In the meantime, making the sauce In the same frying-pan (just remove any burnt garlic bits) fry the garlic until fragrant. Add shallot and cook until browned. Then add butter. Once the butter is melted, add all the other sauce ingredients (soy sauce, worcestershire sauce, sugar and mirin). Bring it to a boil and add olive oil (1 tbsp). Then transfer to your serving plate. Almost ready!
6. Using a sharp knife, slice the roast beef into thin slices (as per your taste) and serve with the sauce!

January 1, 2020

Seafood Cream Croquettes

Seafood Cream Croquette

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

1 tbsp olive oil
1 to 2 garlic clove - grated
1 onion - thinly sliced
50g unsalted butter
40g plain flour/cake flour (T45)
600g milk
1 tsp kosher salt
1 tsp soy sauce
1/2 white sugar
pepper to taste

For the filling :

100g small shrimps
150g crab stick - roughly chopped
2 tsp scallion - chopped
or
250g small shrimps
3 brown mushrooms
1 egg mix with 50g milk
some panko/bread clumbs
some plain flour (T45)

Instructions

1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant and add the onion, cook until lightly browned.
2. Add the butter and melt completely, then add the flour. Stir and mix well.
3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
4. Add kosher salt, soy sauce, sugar and pepper. Mix.
5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
(The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
Serve hot!

December 9, 2019

Chirashi Sushi

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

2 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
2 rice cooker cups of water

Ingredient A

45g rice vinegar or apple cider vinegar
35g white sugar
8g fine salt
1 tbsp white sesame

For the garnish:

2 eggs
1/4 tsp fine salt
1/3 tsp sugar
150g smoked salmon - cut into small pieces
100g crab sticks - chopped
1 tbsp mayonnaise
150g cooked Shrimp - cut into half
15cm cucumber
50g Ikura (salmon roe)

Instructions

1. In a small pan, add the ingredient A. Bring to a boil. Set aside, this is the sushi vinegar.
2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.
3. Transfer the rice to a sushi rice mixing tub or a medium size bowl. Pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Add white sesame and mix. Let it cool down.
4. Egg Whisk the eggs, add sugar and salt. Whisk to combine well. Heat a non-stick frying pan and grease it, wipe off the excess oil. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When it is cooled, roll up and cut into thin ribbons. Set aside.
5. Crab sticks In a small bowl, add crab and mix with mayonnaise. Set aside.
6. Arrange sushi with all the toppings you’ve prepared. Decorate your chirashi sushi as you like! (Here is was I did here : First I spreaded the shredded egg over the rice, then from edge to center crabs, shrimps, smoked salmon. Spread cucumber. Finally place ikura as you like.)
Enjoy!

December 4, 2019

Pork lettuce wraps

Pork lettuce Wraps

Persons

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!

December 3, 2019

Hazelnut ice cream with compressor machine

Serving Size

1L oreo ice cream

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour, 20 minutes

Hazelnut ice cream with compressor machine

Ingredients

400g whole milk
1 egg yolk
50g white sugar
100g hazelnuts
30g white sugar
2 tbsp whole milk
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
200g heavy cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Preheat the oven to 160~170℃ degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15~20min, or until the hazelnuts become fragrant.
2. Remove from the oven and let them cool down. Then roll the nuts with your hands to peel the skin off, or most of it at least. They don’t need to be perfect, so just try to get as much as you can.
3. Add the hazelnuts in your food processor, then process them until just coarse-grained. Set aside 30g from these processed hazelnuts and keep them for further use. Then add sugar (30g) and whole milk (2 tbsp). Continue to process until the remaining is creamy and smooth. Transfer the hazelnut paste into a medium bowl. Set aside.
4. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
5. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
6. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
7. Once the milk mixture is cooled completely, pour it little by little into the hazelnut past bowl. Mix well.
8. Add heavy cream and mix.
9. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
10. Meanwhile make "caramelized hazelnuts : Put the sugar in a small pan, and melt it completely. Over medium heat, shake the pan gently to redistribute the melting sugar, but do not stir sugar at this point. When the sugar dissolves, add the coarse-grained hazelnuts from #3. Stir continuously with a wooden spoon until the nuts are caramelized. Transfer it onto the baking paper. Once it is cold enough, crush them using a wooden stick or spoon. Set aside until the ice cream is ready!
11. Mix the caramelized hazelnuts to the ice cream.
12. Transfer the ice cream to a storage container, and let it freeze until you eat!

November 27, 2019

Pressure cooked Shank Beef (or just beef meat) Japanese Curry

Pressure cooked Shank Beef Japanese Curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Pressure cooked Shank Beef Japanese Curry

Ingredients

650g beef shank without bone - cut into bite pieces
2 garlic cloves - finely chopped
2 carrots - cut into bite sizes
2 onions - roughly sliced
2 bay leaf
700g water
1 tsp soy sauce
1 tsp mirin
5g black chocolate
4 to 5 cubes curry roux - hot, medium hot or mild
Steamed rice for 5 persons

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
5. Serve hot with steamed rice!