Dans la lune

Strawberry cream mochi

Strawberry cream mochi

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Mochi, Sweet cooking

Servings: 15 mochi

Strawberry cream mochi

Ingredients

    For the filling :
  • 100ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 20g white sugar
  • 3g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

  • 60g strawberry - cut into small pieces

Instructions

  • 1. Start with the filling Whip chilled Whipping Cream (100ml) for a few seconds, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
  • 2. Add strawberries and mix.
  • 3. Prepare the "silicone mould" (here I used a 4cm diameter * 15-hole mould). Place the strawberry cream in each hole.
  • 4. Flatten the surface, using a bench scraper. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
  • 5. Mochi time! Once the cream is frozen, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover the bowl with cling wrap.
  • 6. Microwave the mixture for 1 minute. Then stir the dough with a wet spatula. put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min!) and stir. And once more for 30 seconds and stir. The mixture should be now very thick and translucent.
  • 7. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
  • 8. With your hands, take one of these pieces and flatten it into a circle. Then put a frozen cream ball from the freezer in the middle of the mochi disc. Now pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
  • 9. Keep in the fridge before you serve :)
https://www.atelierlalune.com/2020/03/strawberry-cream-mochi/

 

Homemade curry ramen with a pressure cooker

Homemade curry ramen with a pressure cooker

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Asian Noodles, Beef, Cooking, Everyday cooking, Fast & Yummy, Soup

Servings: 5 persons

Homemade curry ramen with a pressure cooker

Ingredients

  • 1 tbsp vegetagle oil
  • 350g beef - sliced
  • 2 garlic cloves - finely chopped
  • a thumb of ginger - finely chopped
  • 1 onion - sliced
  • 1 carrot - cut into small pieces
  • 1 beef bouillon cube
  • 1L water + 800ml water

Instructions

  • 1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic, ginger and fry until just fragrant. Add the beef and cook for a few min. Then add onion, carrot and stir-fry for about 5 min or until slightly wilted.
  • 2. Add water (1L) and beef bouillon cube. Put the lid on and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
  • 3. Remove the lid, add another 800ml water. Add the seasoning (hondashi powder, soy sauce, mirin, curry powder, sugar and - optionnaly - salt.
  • 4. Add the curry roux and bring the pot to a boil. Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Your curry soup is ready.
  • 5. Cook noodles according to the package instructions. Meanwhile, serve curry soup in a serving bowl. Immediately place the cooked noodles in the curry soup. Top up with chopped scallion and cheese if you want. Serve hot!
https://www.atelierlalune.com/2020/03/homemade-curry-ramen-with-a-pressure-cooker/

Homemade Shio Ramen

Homemade Shio Ramen

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

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

Servings: 5 persons

Homemade Shio Ramen

Ingredients

  • 2 or 3 boneless chicken thighs - discard excess fat
  • 1L + 1L water
  • some green parts of a leek (optional)

Instructions

  • 1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
  • 2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
  • 3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
  • 4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
  • 5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
  • 6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
  • 7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)

https://www.atelierlalune.com/2020/03/homemade-shio-ramen/

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 soy sauce (shoyu) ramen

Homemade soy sauce (shoyu) ramen

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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

Servings: 5 persons

Homemade soy sauce (shoyu) ramen

Ingredients

  • 4 boneless chicken thighs - discard excess fat
  • 1L + 1L water
  • green parts of a leek
  • fresh ginger (optional)

    For the topping :
  • 1/2 leek - cut into julienne

Instructions

  • 1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
  • 2. Remove from the heat. Take chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
  • 3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Season with salt and pepper. Cut into slices and set aside.
  • 4. making the soy sauce soup base In a small heat-resistant bowl, add the chopped leek (about 10cm) and garlic (grated). Set aside.
  • 5. In a small cooking pot, add soy sauce, cooking sake, oil, sesame oil, balsamic vinegar, hondashi powder and sugar. Heat over medium heat until almost boiled. Remove from the heat and pour the soy sauce mixture over the leek in a bowl.
  • 6. Add torigara powder and oyster sauce, mix well and set aside.
  • 7. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping with chicken and leek (julienne) over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how you like it.

https://www.atelierlalune.com/2020/03/homemade-soy-sauce-shoyu-ramen/

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/