Name: Char siu donburi Rice bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 500g char siu pork - Cut into slices; 1 leek - finely julienned; 5 eggs; ; For the sauce :; 5 tbsp soy sauce; 4 tbsp mirin; 3 1/2 tbsp white sugar; 3 tbsp cooking sake or cooking white wine; ; Mayonnaise; White sesame

August 16, 2020

Char siu donburi Rice bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pork, Rice

Servings: 5 persons

Char siu donburi Rice bowl

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

https://www.atelierlalune.com/2020/08/char-siu-donburi-rice-bowl/

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

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

Servings: 5 persons

Milky Tonkosu Udon with Soy Milk

Ingredients

2 tbsp sesame oil
2 garlic cloves - finely chopped
20g fresh ginger - thinly julienne
1L water
1L soy milk
500g Pork shoulder (or pork belly) - thinly sliced
2 tbsp white sesame

For the seasoning :

2 tbsp soy sauce
2 tbsp mirin
3 tbsp chicken bouillon powder or weipa
1 tsp sugar
1 tbsp oyster sauce
1 tsp kosher salt
1 tbsp sriracha
Udon noodles for 5 people

Instructions

1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
Enjoy!

https://www.atelierlalune.com/2020/08/milky-tonkotsu-udon-with-soy-milk/

August 4, 2020

Nutella cream cheese cake

Cake, Chocolate, Cooking, Cooking Recipe, Sweet cooking

Nutella cream cheese cake　

Ingredients

For the base cookie crumb :

50g plain flour/cake flour (T45)
12g almond powder
50g sugar
2 tbsp unsweetened cocoa powder
dash of salt
45g unsalted butter

For the nutella cream layer :

100ml heavy cream
1/2 tbsp white sugar
110g mascarpone cheese
5g gelatin sheet
150g nutella paste

For the topping :

2 tbsp your favorite nuts ( I used Praline here) - crushed

Instructions

1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
4. In a bowl, add the heavy cream and whip to soft peak, set aside.
5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
7. Add whipped cream (step 4) and mix gently with a spatula.
8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.

https://www.atelierlalune.com/2020/08/nutella-cream-cheese-cake/

August 1, 2020

Juicy Japanese Gyoza

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

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

Servings: 5 persons

Juicy Japanese Gyoza

Ingredients

400g cabbage - finely chopped (washed and drain)
1 tsp fine salt

Ingredient A

300g ground pork
50g lard
2 tsp ground fresh ginger
3 garlic cloves - grated
80ml water
1 1/2 tsp chicken bouillon powder
1 tbsp oyster sauce
1 tbsp sesame oil or negi (leek) oil
1 tsp white sugar
2 tbsp katakuriko/potato starch
1 tsp onion flakes (optional)

For the dipping sauce :

2 tbsp soy sauce
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
gyoza wrapper as much as you need

Instructions

1. In a bowl add cabbage and 1 tsp salt, let sit for about 15 minutes. Set aside.
2. In a bowl, add all the ingredient A and cabbage (drained well from #1) and knead the mixture with hand until it becomes pale in color and sticky.
3. Place a gyoza wrapper on a cooking board. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Wet the edge of wrapper with fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Remove from the heat once to place gyoza, and cook them until golden brown and crispy on the bottom.
5. Pour boiled water (about 100ml), cover pan with the lid and let it steam over medium heat until all water evaporates. Repeat with the remaining gyoza.
6. For the dipping sauce, mix all the ingredient in a small bowl.
7. Place a plate on top of gyoza. Flip the pan upside down. Cook the remaining gyoza.
8. Serve with dipping sauce.

https://www.atelierlalune.com/2020/08/juicy-japanese-gyoza/

July 20, 2020

Oreo layer cake

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Cake, Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Sweet cooking

Oreo layer cake

Ingredients

For the bottom cookies :

45g unsalted butter
50g plain flour/cake flour (T45)
12g almond flour
50g sugar
1 tbsp instant coffee powder
a dash of salt

For the cream layer :

8 oreo cookies
90g mascarpone cheese
3 kiri cheese (about 60g)
100g heavy cream/whipping cream
40g white sugar
1 tbsp vanilla syrup - optional
4g gelatin sheets - soak in the water for about 5 min before usage

For the chocolate layer :

100ml heavy cream/whipping cream
150ml whole milk
120g milk chocolate - cut into small pieces
4g gelatin sheets - soak in the water for about 5 min before usage
1/2 tbsp sugar (optional)

Instructions

Making the bottom layer
1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
Making the cream layer
4. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
5. In a bowl, add mascarpone and kiri and mix with a electric hand mixer. Add sugar and mix. Then add vanilla syrup and mix.
6. Soak the gelatin sheet in the water for about 5 min. In a microwave safe bowl, add the soaked gelatin sheet and microwave for 15 sec at 600W. Gently pour the melted gelatin into a cheese mixture (step 5) and mix well until smooth.
7. In an another bowl, beat heavy cream until soft peaks. Add the whipped cream into the cheese mixture (step 6) gradually and mix well. Add the crushed oreo (step4) and mix.
8. Transfer oreo cream over the cookies base which you have made at step 3. Let it set in the fridge.
Making the chocolate layer (once the cream layer has set.)
9. In a cooking pan, add haevy cream and milk and sugar (optional) and heat over medium heat. When it has almost boiled, remove from the heat and add chocolate. Mix well until the chocolate is melted completely. Using a fine mesh filter, strain the chocolate mixture into a heat-safe bowl. In a microwave safe bowl, add the *soaked*gelatin sheet and microwave for 15 sec at 600W. Pour into a chocolate mixture and mix well.
10. Once the chocolate mixture is at room temperature, gently pour over the oreo cream layer and chil in the fridge until it has set.
11. Unmold the cake and serve:)

Notes

Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.

https://www.atelierlalune.com/2020/07/oreo-layer-cake/

July 18, 2020

Bagna Càuda

Prep Time: 30 hours

Cook Time: 30 hours

Total Time: 60 hours

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Salad, Sauce, Seafood, Snack

Bagna Càuda

Ingredients

50g garlic cloves
100ml water
50ml milk
20 to 25g anchovies in oil jar
40ml + 1 tbsp olive oil
1/2 tsp soy sauce
1/3 tsp sugar

Instructions

1. In a small cooking pot, add milk, water and garlic. Cook over medium heat until garlic is soft. Drain and transfer the garlic into a bowl.
2. Put together anchovie filets and olive oil (40ml) with the garlic, blend with your hand blender or (food processor) until it turns into a paste. Then add soy sauce and sugar. Mix.
3. Transfer into a small cooking pot and add 1 tbsp olive oil. Cook over medium high heat until it boils. Remove from the heat.
4. Serve the sauce warm or cold with raw or cooked vegetables, bread etc.....

https://www.atelierlalune.com/2020/07/bagna-cauda/