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Dans la lune

November 19, 2020

Eggplant mapo

Eggplant mapo - Mapo nasu

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Eggplant mapo - Mapo nasu

Ingredients

  • 2 big eggplants (about 500g) - cut into small cubes
  • 50 to 55ml vegetable oil
  • 1 tbsp sesame oil
  • 1 leek - roughly chopped
  • 400g ground pork
  • 3 garlic cloves - grated
  • 1 thumb of fresh ginger - finely chopped

Ingredient A

  • 50ml cooking sake or white wine
  • 1 1/2 tbsp sweet bean sauce/tenmenjan or 1 1/2 tbsp white miso and 1/2 tsp white sugar
  • 1 to 2 tbsp chili bean sauce / toban djan
  • 2 tsp chinese chicken bouillon powder
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 200ml water
  • 1 1/2 tbsp katakuriko/potato starch - dissolve with 3 tbsp water

Instructions

  • 1. In a small bowl, add all ingredient A and mix. Set aside.
  • 2. In a wok, add vegetable oil (~50ml) and 1 tbsp sesame oil. Add eggplants and cook until it softens. Then transfer the eggplants onto a plate and set aside. In the same wok, fry the garlic and ginger until fragrant. Add the ground pork and cook until the meat is no longer pink.
  • 3. Add back the eggplants and cook together with the meat. Then add leek and cook for a few more minutes.
  • 4. Add ingredients A (mixed) and cook for a few minutes.
  • 5. Stir katakuriko/potato starch dissolved with water thoroughly. Thicken the sauce. Bring to a rolling boil again and turn off the heat.
  • 6. Serve with hot steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Rice, Vegetables

March 11, 2020

Eggplant and tomato sauce pasta

Eggplant and tomato sauce pasta

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Persons
4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta, Vegetables

March 29, 2019

Mung bean noodles with eggplants

Mung bean noodles with eggplants

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Mung bean noodles with eggplants

Ingredients

  • 1 eggplant (big size) - cut into bite sizes
  • 30g fresh ginger - finely chopped
  • 2 garlic cloves - finely chopped
  • 350g ground beef

Ingredient A

  • 15g doubanjiang
  • 1 tbsp sugar
  • 50g white (cooking) wine or cooking sake
  • 12g oyster sauce
  • 3 tbsp soy sauce
  • 10g sweet bean paste / tian mian jiang
  • 50g water
  • 10g weipa, or chicken stock powder, or japanese komi paste or ajinomoto chicken stock
  • 1 tbsp sesame oil
  • 150g vermicelli bean threads - soak in water for about 1h and cut into about 5cm long

Instructions

  • 1. In a frying-pan, heat 2 or 3 tbsp vegetable oil, and fry the eggplants until lightly soft. Set it aside on the plate.
  • 2. In a bowl, add ground beef, ingredient A and mix. Set aside.
  • 3. In a same frying-pan, add 1 tbsp oil and fry ginger, garlic until fragrant. Add the beef mixture from #2 in one go and cook until the meat is no longer pink.
  • 4. Add the drained vermicelli and cook. Pour the sesame oil to taste.
  • Serve hot onto the hot steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

March 24, 2019

Eggplant and minced beef sauce spaghetti

Eggplant and minced beef sauce spaghetti

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Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Eggplant and minced beef sauce spaghetti

Ingredients

  • 1 eggplant (about 300g) - cut into 1cm cubes
  • 2 garlic cloves - finely chopped
  • 2 onion - roughly chopped
  • 350g ground beef
  • 100ml white wine

Ingredient A

  • 2 tbsp tomato paste
  • 1/2 tsp soy sauce
  • 1 beef stock cube (10g)
  • 2 diced tomato can (400g x 2)
  • 2 tsp white sugar
  • 2 tbsp ketchup
  • a dash of salt
  • 1/2 tbsp maple syrup
  • 250g mozzarella cheese (as much as you want) - cut into small chunks
  • 1 pack of spaghetti or your preferred pasta (500g)
  • Olive oil to cook

Instructions

  • 1. In a skillet (or cooking pan) add 2 tbsp olive oil and stir-fry eggplants until wilted. Transfer into a plate and set aside.
  • 2. In the same skillet (or cooking pan), heat another 1 tbsp olive oil and fry the garlic until fregrant. Add onion and cook until the onion is wilted.
  • 3. Add ground beef and white wine, cook until the meat is no longer pink.
  • 4. Add the ingredients A and bring it to boil. Cover and simmer for about 30 min.
  • 5. Uncover and and maple syrup, simmer another 10 minutes.
  • 6. About 10 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, check for doneness a few minutes before the suggested cooking time.
  • 7. Take the sauce off from the heat and toss in the cooked pasta. Add mozzarella cheese and lighlty mix together.
  • 8. Sprinkle parmesan cheese over the spagettie and serve straight away.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Vegetables

June 26, 2018

Eggplants and Bean sprout pasta sauce

Eggplants and Bean Sprout Pasta Sauce

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Persons
5
Eggplants and Bean Sprout Pasta Sauce

Ingredients

  • 2 eggplants (about 500g) - cut into small cubes
  • 250 to 300g bean sprout - roughly chopped
  • 1 onion - roughly chopped

- Ingredient A -

  • 1 tsp fine salt
  • 2 tbsp tsuyu

- Ingredient B -

  • 20g butter
  • 150g sour cream
  • dash of salt to taste
  • Any pasta for 5 people (about 500g)

Instructions

  • 1. In a skillet, heat 2 tbsp oil and fry eggplants, onion and bean sprout until wilted. Add ingredients "A" to season. Let it to cool to room temperature.
  • 2. Transfer to your food processor, pulse a few seconds at a time, until smooth or the desired consistency.
  • 3. Transfer the paste mixture into a skillet. Turn the heat to medium-high and bring it to boil, then add butter and sour cream. Mix with boiled (cooked) pasta to serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pasta, Vegetables

June 3, 2018

Sweet and spicy eggplant – asian style

Sweet and spicy eggplant – asian style

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Persons
1
Sweet and spicy eggplant – asian style

Ingredients

  • 1 eggplant (about 350g) - quartered lengthways and cut into 1.5cm slices on a diagonal

- Ingredient A -

  • 50g sweet red chili sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp sugar

Instructions

  • 1. In a medium bowl, add all ingredients A and mix. Set aside.
  • 2. In a skillet, heat a generous amount of oil and fry eggplants, stir continuously until wilted and nicely browned.
  • 3. Immediately transfer the cooked eggplants (still hot) into the bowl from #1 and marinate for at least 30 minutes. Keep in the fridge until you serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Vegetables

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