Dans la lune

Homemade Shio Ramen

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)

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!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)

https://www.atelierlalune.com/2020/03/homemade-shio-ramen/

Japanese Teriyaki Chicken

Japanese Teriyaki Chicken

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Uncategorized

Servings: 5 persons

Japanese Teriyaki Chicken

Ingredients

Instructions

  • 1. In a small bowl, add the seasoning (soy sauce, mirin, sake, sugar and hondashi powder) and mix. Set aside.
  • 2. Heat 1 tbsp vegetable oil in a frying pan (I love to use "Steel Fry Pan" over medium heat. Place the chicken skin side down and cook for about 3~4 min or until a nice golden brown.
  • 3. Flip the chicken and cook for 3~4 min or until nicely brown.
  • 4. Pour the teriyaki sauce over the chicken and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat.
  • 5. Slice the chicken into bite-size pieces.
  • 6. Serve hot with the steamed rice, drizzle the remaining sauce over the chicken!
https://www.atelierlalune.com/2020/03/japanese-teriyaki-chicken/

Vanilla panna cotta

Vanilla panna cotta

Prep Time: 15 minutes

Cook Time: 15 hours

Total Time: 15 hours, 15 minutes

Chilled Desserts, Cooking, Cooking Recipe, Fruits, Sweet cooking

Servings: 5 persons

Vanilla panna cotta

Ingredients

  • 300ml whole milk
  • 200ml heavy cream/whipping cream
  • 70g white sugar
  • 1/2 tsp vanilla extract or vanilla beans
  • 5.5g gelatin - dissolve with 1.5 tbsp water

    For the sauce
  • 170g strawberry - cut into chunks
  • 40g white sugar
  • 1 tsp lemon juice

Instructions

  • 0. Dissolve the gelatine into 1.5 tbsp water.
  • 1. Add the milk, heavy cream and sugar into a cooking pan and cook over medium heat until just before it starts boiling (about 60℃). Remove from the heat and add the gelatine from #0. Stir until it has dissolved completely. Add vanilla and mix.
  • 2. Divide the mixture among 5 ramekins (or glass cups) and leave them to cool down. Place into the fridge for 5 to 6 hours, or until fully set (even overnight).
  • 3. In the meantime, make the coulis In a small sauce pan, combine strawberries, sugar and lemon. Bring to a low boil and cook 5 to 6 min or until syrupy.
  • 4. Remove from the heat and let it cool down to room temperature.
  • 5. Pour the strawberry mixture into a blender and puree until smooth. You could skip this step if you like it.
  • 6. Pour the strawberry sauce on top of the panna cotta and then serve.
https://www.atelierlalune.com/2020/03/vanilla-panna-cotta/

Eggplant and tomato sauce pasta

Eggplant and tomato sauce pasta

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta, Vegetables

Servings: 4 persons

Eggplant and tomato sauce pasta

Ingredients

  • 2 to 3 tbsp olive oil
  • 2 garlic cloves - finely chopped
  • 1 shallot - finely chopped
  • 1 eggplant - cut into small size square pieces (about 1cm)
  • 50ml cooking sake or cooking white wine
  • 1 canned tomatoes - diced
  • 1 tsp sugar
  • 1/2 tsp fine salt
  • 1 tbsp tomato paste

  • 400g of your favorite pasta
  • 1 tsp fine salt

  • 2 tbsp olive oil
  • pepper and salt

Instructions

  • 1. In a frying-pan, heat 2 to 3 tbsp olive oil and fry the garlic until fragrant. Add the shallot and stir fry for a few minutes.
  • 2. Add the eggplants and cook until wilted.
  • 3. Add the cooking sake, canned tomatoes, sugar, salt and tomato paste. Bring it to a boil. Once it boils, reduce the heat to low and simmer for about 20min (no need to cover).
  • 4. Add another 2 tbsp olive oil. Add salt and pepper to your taste.
  • 5. Meanwhile boil the pasta according to the packet instructions until al dente, and drain.
  • 6. Add the boiled pasta to the sauce and toss until well coated.
  • 7. Serve into bowls immediately. Top with grated cheese (your choice) as much as you want. Enjoy!
https://www.atelierlalune.com/2020/03/eggplant-and-tomato-sauce-pasta/

Hayashi rice with pressure cooker – Hashed beef with rice

Hayashi rice with pressure cooker - Hashed beef with rice

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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

Servings: 5 persons

Hayashi rice with pressure cooker - Hashed beef with rice

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 2 onions - sliced
  • 550g beef (sliced, strips)

  • 4 tbsp plain flour (T45)
  • 15g (1 tbsp) unsalted butter
  • 50ml cooking sake or cook white wine
  • 500ml water

  • 3 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 2 tbsp ketchup
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 2 tsp kosher salt

Instructions

  • 1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the onion and cook until lightly browned. Add the beef and cook for a few minutes.
  • 2. Add the flour, stirring to combine with the onions. Then add the butter and melt it.
  • 3. Pour the cooking sake and then water. Bring it to a boil.
  • 4. 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 8 minutes. Turn off the heat and let the pressure come down naturally.
  • 5. Remove the lid, add the seasoning (tomato paste, worcestershire sauce, ketchup, soy sauce, sugar and kosher salt ). Using a wooden spoon, mix gently.
  • 6. Serve the steamed rice on the plate and pour the "hayashi sauce" over the rice.
  • 7. Pour some heavy cream and sprinkle some green flakes to decorate if you like.
  • Serve hot!
https://www.atelierlalune.com/2020/02/hayashi-rice-with-pressure-cooker-hashed-beef-with-rice/

Frozen yogurt with compressor machine

Frozen yogurt with compressor machine

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet cooking

Frozen yogurt with compressor machine

Ingredients

  • 400g greek yogurt (14 ounce / 1 3/5 US cups)
  • 150 ~ 170g milk
  • 50g heavy cream/whipping cream
  • 90g white sugar
  • 3 tbsp glucose powder
  • 1 tbsp vanilla syrup - (optional)

  • We use a Cuisinart ICE 100 but any other similar compressor machine will do.

Instructions

  • 1. In a bowl, add yogurt, sugar, glucose powder, milk and heavy cream (vanilla syrup), mix well.
  • 2. Set the gelato mixing blade. 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 the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
  • 3. Transfer the ice cream to a storage container, and let it freeze until you eat!
https://www.atelierlalune.com/2020/02/frozen-yogurt-with-compressor-machine/