Name: Cream croquette
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 5 persons
Ingredients: 2 garlic cloves - finely chopped; 2 shallots - finely chopped; 1 tbsp olive oil; 200g brown mushrooms - finely chopped; 90g ham - finely chopped; 100g shrimps - peel and remove vein - chopped; 70g canned scallops - finely chopped; 80g unsalted butter; 80g plain flour (T45); 700g whole milk; 1/2 tsp fine salt; dash of pepper; 1 maggi seasoning cube - about 10g; 55g heavy cream; 1 egg mix with 80g milk; some panko/bread clumbs; some plain flour (T45)

November 6, 2019

Cream croquette

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

2 garlic cloves - finely chopped
2 shallots - finely chopped
1 tbsp olive oil
200g brown mushrooms - finely chopped
90g ham - finely chopped
100g shrimps - peel and remove vein - chopped
70g canned scallops - finely chopped
80g unsalted butter
80g plain flour (T45)
700g whole milk
1/2 tsp fine salt
dash of pepper
1 maggi seasoning cube - about 10g
55g heavy cream
1 egg mix with 80g milk
some panko/bread clumbs
some plain flour (T45)

Instructions

1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant. Add the shallots and cook for a few minutes.
2. Add shrimps, ham and mushrooms and cook until shrimps are done.
3. Now add the butter and melt completely, then add the flour. Stir and mix well.
4. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
5. Add salt, pepper and maggi cube to season. Then add the heavy cream and scallop. Mix well.
6. Remove from the heat and transfer the mixture on the plate or baking pan. Cover with plastic wrap and keep in for about 1 hour or until its firm.
7. Lightly wet your hands with water and make small portions. (No need to be good shape at this stage.)
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to cover with panko evenly, making it round shape nicely.
9. In a large frying pot, heat the oil on medium-high heat to about 180C degree or until small bubbles appear around your chopstick. Deep fry the croquette until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
Serve hot!

October 23, 2019

Arancini Rice Balls

Arancini rice balls

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

3 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
3 rice cooker cups of water
1/2 tsp safran
1 maggi cube

For the filling

3 garlic cloves - finely chopped
350g ground beef
1/3 tsp fine salt
1/3 tsp sugar
70g tomato paste
1/2 tbsp mirin
1 tbsp ketchup
100 to 150g your favorite cheese
some of flour
some panko / bread crumbs
1 or 2 eggs (mix with 100ml whole milk)

Instructions

1. Wash the rice well and drain. Transfer the rice to the rice cooker bowl and add water, safran and bouillon cube. Press to start. Once it is done, let the rice set in for ~10min.
2. Make the filling In a cooking pot, heat 1 to 2 tbsp olive or vegetable oil and fry the garlic until fragrant.
3. Add the ground beef and cook until it is no longer pink. Add all the seasoning ingredients (salt, sugar, tomato paste, mirin and ketchup) and stir well to mix. Remove from the heat and let it cool to room temperature. When it has cooled, add the cheese and mix. Set aside until the rice is ready.
4. Make round shape balls with rice, adding the beef filling in the middle to cover. Roll in flour, then dredge in egg mixture and coat in panko/bread crumbs. Repeat with remaining rice.
5. In a medium saucepan, add about 3 cm depth of oil and heat over medium-high heat and deep-fry the Arancini until nicely golden brown, turn frequently to get brown evenly. Transfer onto a paper towel lined plate to drain excess oil.
6. Serve hot with extra ketchup and mayonnaise.

June 18, 2019

Vietnam Fried Spring Roll – Nem rán

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

Ingredient A

2 garlic cloves - finely chopped
280g ground pork
80g shrimp - minced
1 tbsp coriander - chopped (optional)
100g vermicelli noodles - soaked in water and julienned
90g leek - chopped
1/2 carrot - finely chopped (112g)

For the seasoning

1 tsp fine salt
1 tsp sugar
1 egg
2 tbsp thai fish sauce
15g lard (pork) - optional
some rice paper wrapper

Instructions

1. In a large bowl, combine all the ingredient A and the seasoning ingredients. Mix well. Add the lard (optional) as per your taste and mix.
2. Prepare a large flat tray with about 1cm of water depth (I add some soy sauce or cola in the water to get a nice brown color). Submerge one sheet of rice paper for a second, then lay it on your work surface.
3. Place 1 to 2 tablespoons of the filling (depending on your rice paper size) at the centre or the bottom third of the rice paper, fold each of the sides in and roll up till the end tightly.
4. Heat a generous amount of oil in the pan until the small bubbles appear around the chopstick. Reduce the heat to medium-low. Add a few of the nem rolls and deep-fry for about 5~7 minutes or until nicely brown on all sides and cooked through. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining spring rolls.

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

Persons

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Ingredients

5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
3 to 4 garlic cloves - finely chopped
25g fresh ginger - finely chopped
520g graged pork
1 leek - roughly chopped

Ingredient A

1/2 tsp fine salt
1 tsp sugar
1 tbsp sesame oil
2 tsp soy sauce
2 tbsp katakuriko/potato starch
2 tsp chicken stock powder or torigara chicken stock powder
2 eggs - mix with 80ml milk
some cake or plain flour
some panko / bread crumbs

Instructions

1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
5. Serve hot!

March 26, 2019

Crunchy Tofu Balls

Persons

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Ingredients

1 tofu (about 400g)
400g grated pork
1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
2 garlic cloves - finely chopped
80g steamed rice

Ingredient A

1 tsp fine salt
1 tsp ginger powder
1 tbsp basil powder
1/2 tsp hondashi powder
15g Fresh green chili (optional) - finely chopped
1/2 tbsp sesame oil
1/2 tbsp soy sauce
3 1/2 tbsp katakuriko/potato starch

Instructions

1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
2. In a large bowl, add all the ingredients. Mix well to combine.
3. Foam the mixture into balls.
4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve hot!