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Dans la lune

May 6, 2020

Japanese dry curry

Japanese dry curry

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Japanese dry curry

Ingredients

  • 3 garlic cloves - finely chopped
  • 650g ground beef
  • 1 onion - finely chopped
  • 1 red onion - finely chopped
  • 1 carrot - finely chopped
  • 1 green bell pepper - roughtly chopped

For the seasoning :

  • 2 tbsp vegetable oil
  • 3 tbsp cooking sake or cooking white wine
  • 1 1/2 tbsp soy sauce
  • 2 tbsp worcestershire sauce
  • 2 tbsp honey
  • 1 tbsp ketchup
  • 40g tomato paste
  • 1 1/2 tsp kosher salt
  • 3 tbsp curry powder
  • 1/2 tbsp paprika powder
  • 1 tsp mustard
  • 1 tsp sugar
  • 3 to 5 hard boiled egg for topping

Instructions

  • 1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
  • 2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
  • 3. Add mustard and sugar. Stir well.
  • 4. Serve with hot steamed rice, top with an egg over the rice.
© 2021 Copyright Dans la lune

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

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Chicken amakara - sweet and sour with egg sauce

Ingredients

  • 700g boneless, skinless chicken breasts - cut into bite sizes
  • 60g katakuriko/potato starch

Ingredient A

  • 2 tbsp cooking sake or cooking white wine
  • 1 tsp white sugar
  • 1/3 tsp fine salt

For the seasoning sauce

  • 2 1/2 tbsp soy sauce
  • 150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
  • 2 to 3 tsp white sugar
  • 2 tsp vinegar (apple cider vinegar)

For the egg sauce

  • 2 egg - hard boiled and chopped
  • 1/4 onion - finely chopped, soaked in water, then drained well
  • 60g mayonnaise
  • 1 garlic - grated
  • 1 tsp white sugar
  • 1/4 tsp fine salt

Instructions

  • 1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
  • 2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
  • 3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
  • 4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
  • 5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
  • 6. Uncover and cook them until both sides are nicely brown.
  • 7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
  • 8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)
© 2021 Copyright Dans la lune

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

March 26, 2020

Homemade Thai Yellow Curry Paste

homemade yellow paste Thai Curry

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Persons
5
Serving Size
about 250g
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
homemade yellow paste Thai Curry

Ingredients

For the curry paste (about 250g)

  • 5 garlic cloves
  • 2 shallots
  • 20g fresh ginger
  • 1 tsp kosher salt
  • about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed
  • 1 to 2 fresh red or green chilli
  • 2 tbsp curry powder
  • 1 tbsp turmeric powder
  • 4 tsp coconut sugar or brown sugar
  • 50ml vegetable oil
  • 2 fresh lemongrass
  • 1/2 tsp kapi (Thai shrimp paste) - (optional)
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder

Instructions

  • 1. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients.
  • 2. 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!
© 2021 Copyright Dans la lune

 

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

February 27, 2020

Hayashi rice with pressure cooker – Hashed beef with rice

Hayashi rice with pressure cooker - Hashed beef with rice

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
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

For the topping (optional)

  • some heavy cream
  • some aonori or parsley flakes

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!
© 2021 Copyright Dans la lune

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

January 23, 2020

Wiener Sausage Bread

Wiener Sausage Bread

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Serving Size
6 to 8 breads
Prep Time
1 hour, 15 minutes
Cook Time
20 minutes
Total Time
1 hour, 35 minutes
Wiener Sausage Bread

Ingredients

  • 190g bread flour (T65)
  • 5g gluten flour
  • 30g plain flour/cake flour (T45)
  • 3.5g salt
  • 15g sugar
  • 100g milk
  • 20g water
  • 30g egg, sieved (keep the excess for brushing)
  • 15g unsalted butter
  • 3g dry yeast

For the topping

  • mayonnaise
  • ketchup
  • aonori or basil flakes

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. With a pastry brush, gently brush the surface with egg.
  • 6. Gently place each sausage on the bread.
  • 7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
  • 8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy

November 20, 2019

Menma topping for Ramen

Menma topping for Ramen

Print this recipe
Serving Size
1 jar of jam
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Menma topping for Ramen

Ingredients

  • 200g canned sliced bamboo shoots
  • 1 garlic clove - finely chopped
  • 1/2 tbsp sesame oil
  • 150g water

For the seasoning

  • 1 tbsp chinese chicken bouillon powder
  • 3 tsp white sugar
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp onion powder (optional)

Instructions

  • 1. In a small cooking pan, heat 1/2 tbsp sesame oil and fry the garlic until fragrant. Add sliced bamboo shoot and stir lightly. Add water, all the seasoning ingredients and bring it to a boil.
  • 2. Reduce the heat to low and simmer for about 15 to 20 mins or until the liquids have almost evaporated.
  • 3. Let it cool to room temperature and store in the container with the remaining liquid in the refrigerator!
© 2021 Copyright Dans la lune

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

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