Dans la lune

Thai Yellow Curry with homemade paste

homemade yellow paste Thai Curry

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Soup

Servings: 5 to 6 people

homemade yellow paste Thai Curry

Ingredients

    For the curry paste
  • 5 garlic cloves
  • 2 shallots
  • 20g fresh ginger
  • 1 tsp kosher salt
  • 3 to 5 fresh kaffir lime leaves (or 1 skin of lime)
  • 1 to 2 dried red chili
  • 2 tbsp curry powder
  • 1 tbsp turmeric powder
  • 2 tsp white sugar
  • 50ml vegetable oil
  • 1 fresh lemongrass
  • 1/2 tsp kapi (Thai shrimp paste) - (optional)

  • 1 tbsp coriander powder
  • 1 tbsp cumin seeds

  • 400g pork belly
  • 1 small size potato - cut into bite sizes
  • 1/2 carrot - cut into small pieces
  • 1/2 onion - sliced
  • 1/2 red or green bell pepper - cut into bite sizes

  • 1 tbsp vegetable oil
  • 340ml coconuts milk
  • 400ml water

  • 1 tsp thai fish sauce
  • 1 tbsp coconuts sugar or brown sugar

Instructions

  • 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.
  • 9. Serve hot with steamed rice!
https://www.atelierlalune.com/2020/03/thai-yellow-curry-paste/

Homemade Egg Ramen w Philips Pasta Maker

Homemade Egg Ramen w Philips Pasta Maker

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pasta, Soup

Servings: 5 to 6 people

Homemade Egg Ramen w Philips Pasta Maker

Ingredients

Instructions

  • 1. Mix the dry ingredients (bread flour, 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 216ml water mix (1 egg + 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.
https://www.atelierlalune.com/2020/03/homemade-egg-ramen-w-philips-pasta-maker/

Homemade Ramen w Philips Pasta Maker

Homemade Ramen w Philips Pasta Maker

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

Servings: 5 to 6 persons

Homemade Ramen w Philips Pasta Maker

Ingredients

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.
https://www.atelierlalune.com/2020/03/homemade-ramen-noodles-with-philips-pasta-maker/

Homemade Udon w Philips Pasta Maker

Homemade Udon noodles w Philips Pasta Maker

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking

Servings: 5 persons

Homemade Udon noodles w Philips Pasta Maker

Ingredients

Instructions

  • 1. Mix dry ingredients (plain flour, gluten flour, katakuriko/potato starch) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
  • 2. Turn the machine on and set it for the quantity you're going to be making. Press Start.
  • 3. Slowly pour water through the opening in the lid.
  • 4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first soba is not smooth enough :-)
  • 5. The noodles will be extruded. Now cut the udon every 30~35cm.
  • 6. Toss the udon noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
  • 7. Repeat until the machine stops or the dough is finished!

  • Serve with hot soup or cold or for stir-fry :)
https://www.atelierlalune.com/2020/03/homemade-udon-noodles-with-philips-pasta-maker/

Soba in hot soup

Soba in hot soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Soup, Vegetables

Servings: 5 persons

Soba in hot soup

Ingredients

    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!
https://www.atelierlalune.com/2020/02/soba-in-hot-soup/

Teuchi soba with kitchenaid

Teuchi soba with kitchenaid

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Soup, Vegetables

Servings: 5 to 6 people

Teuchi soba with kitchenaid

Ingredients

  • 240g buckwheat flour
  • 320g bread flour (T65)
  • 40g gluten flour
  • 258ml water

Instructions

  • 1. In your stand mixer's bowl, add buckwheat flour, bread flour and gluten. Mix with a egg whisk. Then fit the KitchenAid with its dough hook.
  • 2. Slowly drizzle in the water, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until it comes together into a shaggy dough.
  • 3. Knead the dough by hand (as is, in the bowl) for a few minutes. Then transfer it out to your work surface and shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 4. Divide into 6 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
  • 5. Fit the Pasta Roller on the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
  • 6. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once, then setting 3. Dust with corn starch and set is aside.
  • 7. Repeat #5 and #6 with the rest of dough balls.
  • 8. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.

  • How to boil
  • Get a large pot of water boiling. Add the noodles to boil there for about 30 seconds or more. You can stir them gently but only at the very beginning. It is better not to touch the soba after that, or they might become very fragile and break down into short bits. Once the soba rise in the water then strain. Rinse in cold water gently to remove the gooey texture from the surface. Immerse the washed soba back in boiling water to warm them up (at least if you are going to eat it hot). Pull them out again of the hot water, and serve in a bowl before pouring the hot soup on them.

  • NOTE: Better boil the soba a small quantity at a time to avoid cutting them.

  • You can also enjoy cold udon, directly after the cold water rinsing with tsuyu.
https://www.atelierlalune.com/2020/02/teuchi-soba-with-kitchenaid/