1. In a small cooking pot, add water, sugar and glucose syrup. Heat over medium heat and bring it to a boil. Melt sugar completely. Place in a cold water bath to let it cool for a moment.
2. Purée the strawberries, using a hand blender, juicer or food processor.
3. Transfer the strawberry puree into a bowl. Mix in 1 tsp lemon juice.
4. Add the sugar syrup from #1 and mix.
5. Set the gelato mixing blade. Transfer the strawberry 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.
6. Transfer the gelato to a storage container, and let it freeze until you eat!
Asian & Wafu, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking
1 egg yolk
2 tsp white sugar
1/3 tsp mayonnaise
1 tsp milk
23g plain flour/cake flour (T45)
1/4 tsp baking powder
1 egg white
2 tsp white sugar
1/2 tsp lemon juice
1. Sift together flour and baking powder in a small bowl and set aside.
2. In an another bowl, add egg white and beat for a few seconds with a electric hand mixer. Add lemon juice and resume mixing for 1 minute. Then add sugar and continue mixing for 2 minutes more. Bowl upside down, the meringue should not slide out. Set aside.
2. In an another bowl, add egg yolk, sugar, mayonnaise and milk. Mix with an egg whisk. Then add the sifted flour, and mix with a spatula.
3. Using a rubber spatula, scoop out 20~25% of the meringue and add it to the egg yolk mixture. Mix well with the spatula. Then fold in the remaining meringue until almost combined (do not overmix).
4. Grease your round ring molds (I used 10cm dia and 4 to 5cm high.) or line them with baking paper.
5. Heat a nonstick skillet over the lowest heat and add a little bit of oil to coat the surface. Place the ring mold(s) on the skillet.
6. Fill each mold with the batter. Add about 1/2 tbsp water in the skillet and cover with a lid. Heat on the lowest heat for 5 to 6 minutes.
7. Remove the lid once, slide the ring mold off the pancakes and gently flip the pancake. Add 1/2 tbsp water and cover again with the lid. Heat it for another 5 to 6 minutes.
8. Serve the pancake with your favourite toppings (e.g. butter, maple syrup, whipped cream, matcha powder, ice cream, honey or any fruits!). Tadam!
How to check if the pancakes are done inside, poke the pancake with a bamboo skewer. The skewer should be without any batter sticking to them:)
1. In a heat safe bowl, add chocolate and melt it completely using a hot bath (about 50℃). Then add the corn flakes (crushed) and mix well. Spread over the baking tray and chill in the fridge until it has set.
2. In a bowl add egg yolk. Pour the milk little by little, and mix. Add sugar and mix. 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, stirring occasionally to avoid burning.
3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and condensed milk. Mix well to melt. Let it cool down completely in the water bath.
4. Once the milk mixture is cooled completely, add heavy cream. Mix well.
5. 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 is. In case, you should let it run until the mixture turns thick and creamy.
6. Bring out the chocolate flakes from the fridge and crush them to even smaller pieces. Transfer the ice cream to a storage container, adding the chocolate flakes in. Mix them together. Chill until it has set!
150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame
1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
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!
You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!
1. In a small frying-pan, add coriander powder (1 tbsp) and cumin seeds (1 tbsp). Fry for a few minutes until they are fragrant and set aside.
2. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients (garlic, shallots, ginger, kosher salt, kaffir lime leaves, chili, curry powder, turmeric powder, sugar, oil, lemongrass, kapi) and also coriander powder and cumin seeds from #1.
3. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!
4. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Set aside.
5. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #3 a few minutes until fragrant.
6. Add coconuts milk gradually and mix well, then add water.
7. Add the cooked pork, and vegetables (carrot, onion and potato, but not the green bell pepper yet). Bring it to a boil. Once it is boiling, then reduce the heat to low and simmer for about 10 min with the lid on.
8. Lift the lid, add fish sauce, coconut sugar (or brown sugar) and red bell pepper. Bring it to a boil.