1. Mix dry ingredients (plain flour, tapioca flour, potato starch) in a bowl and mix well. Transfer to "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
2. Turn the machine on and set it for the quantity you are 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 udon is not smooth enough.
5. The noodles will be extruded. Now cut the udon every 30 to 35cm following your preference.
6. Toss the udon noodles with a little bit of flour or potato starch to prevent sticking.
7. Repeat until the machine stops or the dough is finished.
Serve with hot soup or cold or prepare for stir-fry!
150 to 200g sugar (use more or less depending on your taste)
a dash of salt
water, as much as necessary
1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.
1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
3. Add coconuts milk and mix well, then add water.
4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
1. Prepare a mold (15x15cm square), insert parchment paper. (Paper must be higher than the mold, by 3 to 5cm). Cover the bottom of the mold with 2 aluminium layers. Set aside.
2. In a cooking bowl, add the oil and unsalted butter. Microwave 2 min at 600w to reach about 80℃. Add the flour, using a cooking sieve and mix well with an egg whisk. Set aside.
3. In a small cup, pour the milk and add the vanilla extract. Mix and microwave 20 sec at 600w to reach about 40℃. Then add it to the cake mixture in one go. Mix well.
4. Add egg yolks in 3 to 4 times. Mix lightly at each addition. Set aside.
5. In an another bowl, add white egg and whisk with an electric hand mixer. Once it starts getting harder, start adding the sugar in 3 to 4 times. Whisk until medium peaks form.
6. Add 1/3 of the egg white to the egg yolk mixture, mix well. Add another third, mix gently together. Finally add all the remaining white egg. Mix with a rubber spatula until egg whites and yolks are well combined.
7. Transfer into the prepared mold and flatten the surface with a rubber spatula. Remove bubbles using a chopstick.
8. In a oven-safe pan, over a folded cloth, place the cake mold. Add warm water (about 40℃), 2 to 3cm deep, and bake in a preheated oven (without fan) at 150C° for 1h ~ 1h 10mn.
9. Drop from about 10cm height to prevent deflating. Unmold and transfer onto a wire rack. Gently remove the parchment paper.
10 Cut in half the cake and slice to serve! You can also sandwich whipped cream in it and fruits to enjoy :)
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.