Name: Japanese dry curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
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

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

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.

March 22, 2020

Homemade Ramen w Philips Pasta Maker

Serving Size

3 to 6 persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

Ingredients for 600g flour (for 5 to 6 people)

560g all purpose flour (T55)
30g katakuriko/potato starch
10g gluten flour
4g baking soda for cooking
4g fine salt
216ml water

Ingredients for 500g flour (for 4 to 5 people)

470g all purpose flour (T55)
22g katakuriko/potato starch https://amzn.to/3aF1pGO
8g gluten flour https://amzn.to/3jg3cG7
3.5g baking soda for cooking
3.5g fine salt
180ml water

Ingredients for 400g (for 3 to 4 people)

370g all purpose flour (T55)
23g katakuriko/potato starch https://amzn.to/3aF1pGO
7g gluten flour https://amzn.to/3jg3cG7
2.5g baking soda for cooking
2.5g fine salt
144ml water

Instructions

1. Mix the dry ingredients (all purpose flour, katakuriko/potato starch, 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 baking soda and fine salt, then add the 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. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen 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 ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.

February 5, 2020

Chicken Yakitori

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

4 chicken thighs and skin - cut into bite sizes
1 chicken breast - cut into bite sizes
1 or 2 leeks - cut into about 3cm and cut in half

For the sauce

80ml soy sauce
80ml mirin
30ml cooking sake or white cooking wine
3 tbsp sugar
1/2 tbsp brown sugar

Instructions

1. In a small bowl, add all the sauce ingredients and set aside.
2. Thread chicken pieces and leek on skewers and grill or broil, turning occasionally until lightly browned from both sides.
3. Reduce the heat to low and cover. Simmer for about 5 min.
4. Pour the sauce over the skewers and cook until the sauce has thickened, turning them a few times.
Serve hot!

February 4, 2020

Soba in hot soup

Persons

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

For the soup

2L water
1 pack of katsuobushi powder (optional)
2 tbsp soy sauce
3 tbsp mirin
1 tbsp sugar
2 tbsp hondashi powder
2 tsp kosher salt

For the tenkasu

60g cake flour (T45)
100ml water
1/4 tsp salt

For the topping

2 leek - finely sliced
Soba for 5 people

Instructions

1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
2. Add all the soup ingredients and bring it to a boil. Set aside.
3. Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
Serve hot!

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 4, 2020

Coleslaw salad

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Ingredients

500g cabbage - finely chopped
1 onion - finely chopped
1 carrot - finely chopped
2 tsp salt

For the dressing

2 tbsp heavy cream
60g mayonnaise or more
1 tbsp apple cider vinegar
30g sweetened condensed milk
1/2 tsp honey mustard (or just mustard)
a dash of pepper
a dash of salt to taste (if necessary)

Instructions

1. In a bowl add cabbage, onion, carrot and salt (2 tsp). Toss to combine. Let it sit for about 30min to draw out excess water. Drain well.
2. In a big bowl, combine all the dressing ingredients and mix. Add the vegetables from #1 and stir until combined well.
3. Cover and refrigerate before serving.