Name: Strawberry Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 60g salted or unsalted butter - softened; 40g strawberries; 20 to 25g white sugar; a dash of salt if you used unsalted butter

February 23, 2021

Strawberry Butter

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

60g salted or unsalted butter - softened
40g strawberries
20 to 25g white sugar
a dash of salt if you used unsalted butter

Instructions

1. In a small cooking pot, add strawberry and sugar, cook until strawberries are soft.
2. Transfer into a safe-heat bowl and blend until smooth. Then set aside.
3. In an another bowl, add the butter (softened), and mix with an electric hand mixer until smooth. Then add the strawberry puree little by little (or else butter and puree would separate). Mix well at each addition, continue until you use it all up.
4. Add a dash of salt if you used unsalted butter. Mix. Transfer into a small cup, cover and chill in the fridge.
Enjoy with a slice of bread or anything else you like!

February 6, 2021

Salmon Donburi Rice Bowl

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Ingredients

200g salmon tartare
1/2 onion - thinly sliced
2 tbsp mayonnaise
a dash of salt and sugar
2 eggs
some chopped scallion

For the sauce (but you can also use off-the-shelf tsuyu)

2 tbsp soy sauce
1 to 2 tsp sugar
some sesame oil

Instructions

1. In a cooking pot, bring the water to a boil and cook eggs for 6 minutes. Soak in cold water for 5 to 10 minutes and remove the shell. (Set it aside)
2. In a small cooking bowl, add sliced onion and soak in water for a few minutes. Drain well and add mayonnasie, salt and sugar, mix well. Set aside.
3. In a small cup, add all the sauce ingredients and mix. Microwave 20 sec, set aside.
4. Serve the steamed rice in the first serving bowl, place the onion and salmon tartare (100g). Roast with a cooking torch if you like. Top with egg and pour the sauce! Sprinkle chopped scallion.

Notes

If you have TSUYU, then you can use as the sauce without making your own sauce. I usually use Triple-concentrated one.

February 6, 2021

Genmai Baguette with Roasted Rice

Serving Size

2 medium size baguettes

Prep Time

1 hour

Cook Time

15 minutes

Wait Time

1 hour, 30 minutes

Total Time

1 hour, 15 minutes

Ingredients

For the 'genmai' :

50g white or brown short grain rice
2 tbsp water

For the baguette :

200ml water
250g bread flour (T65)
5g fine salt
2g malt powder (optional)
2g dry yeast (i use saf)

Instructions

1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
8. Pre-heat the oven to 240℃ degree.
9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
11. Remove from the oven and let it cool down on a wire rack.

February 6, 2021

Hot and Sour Soup

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

1 tsp vegetable oil
100g pork belly - thinly sliced, pepper-and-salted
1 tsp potato starch / katakuriko
about 250g soft tofu - cut into cubes
1/2 carrot (~50g) - cut into julienne
2 to 3 shiitake (~60g) - sliced
60g leek - cut into julienne
2 to 3 eggs

For the Soup :

800ml water
3 tsp Chinese chicken bouillon powder
1 tbsp cooking sake or white wine
1 to 2 tbsp apple cider vinegar or rice vinegar
2 tbsp soy sauce
1 to 1.5 tsp kosher salt (adjust to your taste)
1 tbsp oyster sauce
1 tbsp potato starch / katakuriko dissolved in 1.5 tbsp water

Instructions

1. In a cooking pot, heat 1 tsp vegetable oil and cook the pork. When the pork is almost cooked, add carrot, leek and shiitake. Stir-fry for a few minutes.
2. Pour the water (800ml) and bring it to a boil, adding chicken soup powder, cooking sake, soy sauce, kosher salt, oyster sauce.
3. Once it has boiled then add tofu and bring it to a boil again. Add vinegar (1 or 2 tbsp, depending on your taste). Pour the dissolved potato starch to thicken the soup. Then add the beaten eggs but don't mix them in until the eggs are cooked.
4. Serve hot! Add Ra-yu (chili oil) or homemade rayu if you like spicy!

February 1, 2021

Pink Udon – Philips Pasta Maker

Pink Udon

Serving Size

5 to 6 people

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

80g cooked beetroot - cut into cubes
150ml water
250g cake flour / plain flour (T45)
5g gluten powder
35g katakuriko / potato starch
10g tapioca flour
5ml water

Instructions

1. In a blender cup, add beetroot and water. Blend until a smooth paste. Sieve twice, first with a large mesh, then with a fine mesh sieve. Set aside 108ml of it.
2. In a cooking bowl, add plain flour, potato starch, tapioca powder and gluten powder and mix well.
3. Set the disc for Udon and transfer the dough into the pasta machine's tank. Start the machine. Add 108ml of beets juice and then 5ml water.
4. Prepare the tray and sprinkle potato starch. Noodles come out! cut the first 10cm and put it back in the tank. Resume the program.
5. Dust the udon as it comes out with flour and cut them when you reach the length you want.
6. Continue until the machine stops or the dough is all used up.
Enjoy!

January 15, 2021

Crispy Apple Pie with Filo Pastry

Crispy Apple Pie with Filo Pastry - Tourtière aux Pommes à la pâte filo

Serving Size

25cm round cake

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

1 hour

Crispy Apple Pie with Filo Pastry - Tourtière aux Pommes à la pâte filo

Ingredients

For the filling

15g unsalted butter
2 apples (about 250g) - cut into small pieces
1 tbsp sugar

For the butter mix

75g unsalted butter
50g sugar
1 tbsp maple syrup
a dash of cinnamon powder
6 sheets filo pastry

Instructions

1. In a frying-pan, add the butter and cook over medium heat. Add the apples, cook for a few minutes then add sugar. Cook until the apple is lightly wilted. Transfer to a plate to let it cool down. Once it has cooled, sprinkle cinnamon powder (optional) and mix. Set aside.
2. In a heat-safe bowl, add butter and microwave it for about 1 minute at 600w. In the melted butter add sugar and maple syrup. Mix until well combined. Set it aside.
3. Prepare the mold
Place parchment paper on the mold and set it aside.
4. Put one sheet of Filo on your work surface and brush it with the butter mix from #2. Then place it in the mold. Repeat with 2 more sheets.
5. After 3 sheets are in, add half of the apple filling. Brush a 4th sheet and place in on top, over the apple filling. Then add the remaining apple filling.
6. Brush a 5th sheet and place it on top. Fold the edges over the center. Fill the gap in the center with more brushed sheets.
7. Sprinkle the remaining butter mix and some sugar if you like.
8. Bake 15 to 20 minutes at 190℃. Transfer to a wire rack.
Enjoy!