Dans la lune

Dried curry with pear

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Dried curry with pear

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 5 people

Dried curry with pear

Ingredients

  • 350g ground beef
  • 2 garlic cloves - finely chopped
  • 1 carrot - finely chopped
  • 1 onion - finely chopped
  • 1 eggplant - chopped
  • 6 brown mushrooms - finely chopped
  • 1 european Pear - chopped
  • 1 red belle pepper - chopped

    - Ingredient A -
  • 100ml white wine or cooking sake
  • 200g tomato juice
  • 1 1/2 tbsp consomme or vegan bouillon powder
  • 2 to 2 1/2 tbsp curry powder
  • 3/4 tsp kosher salt
  • 2 tbsp worcestershire sauce
  • dash of salt to taste

  • 1 or 2 boiled egg - finely chopped (optional)

Instructions

  • 1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add carrot, onion, eggplant and brown mushrooms and cook until they are lightly wilted.
  • 2. Add ground beef and cook until no longer pink.
  • 3. Add European pear and red belle pepper and stir-fry for a few more minutes.
  • 4. Add all the ingredient A to season (add some salt if you want), stirring continuously until the sauce begins to boil.
  • 5. Serve over hot steamed rice and sprinkle chopped egg (optional)!
https://atelierlalune.com/2018/09/dried-curry-with-pear/

Chicken wings salty and sweet / Tebasaki amakara

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Chicken wings salty and sweet / Tebasaki amakara

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 5 people

Chicken wings salty and sweet / Tebasaki amakara

Ingredients

    - Ingredient A -
  • 1 garlic clove - grated
  • 1 tbsp sesame oil
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 3 1/2 tbsp sugar
  • 3 tbsp cooking sake or white wine

  • 1 to 2 tbsp white sesame

Instructions

  • 1. Coat both sides of chicken with katakuriko/poatto starch and shake off any excess.
  • 2. Add enough oil to cover the base of your frying-pan and shallow-fry chicken wings until no pink remains.
  • 3. Add all the ingredient A and bring it to a boil. Once it boiled, then cover and turn the heat to low, simmer for about 3 mins.
  • 4. Sprinkle white sesame and serve hot!
https://atelierlalune.com/2018/09/chicken-wings-salty-and-sweet-tebasaki-amakara/

Japanese potato croquette / Nikujaga taste korokke

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Japanese potato croquette / Nikujaga taste korokke

Prep Time: 45 minutes

Cook Time: 30 minutes

Yield: about 15 croquettes

Japanese potato croquette / Nikujaga taste korokke

Ingredients

  • 5 potato - about 900g - peel and cut to the proper size
  • 250g ground beef
  • 1 onion - finely chopped
  • 1 carrot - finely chopped

    - Ingredient A -
  • 2 tbsp white wine or cooking sake
  • 4 tbsp soy sauce
  • 1 tbsp hondashi powder
  • 4 tbsp mirin
  • 1 1/2 tbsp brown sugar
  • 1 tsp ginger powder
  • Pepper and salt to taste

  • some of plain flour or cake flour (T45)
  • some of panko/bread crumbs
  • 1 egg - mix with 3 tbsp milk

Instructions

  • 1. Boil potatoes in a pot until they are tender and mash them until no lumps remain. Set aside.
  • 2. In a frying-pan, heat 1 tbsp oil and cook onion, carrot for about 3 minutes. Then add ground beef, stir-fry until no longer pink. Add the ingredient A to season, cook for a few minutes. Leave it to cool.
  • 3. In a bowl, add mushed potatoes and ground beef mixture and mix well. Add pepper and salt to taste.
  • 4. Scoop some of the mixture and shape into a circle shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs.
  • 5. Gently place the potato croquette into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy.
  • 6. Transfer to a plate lined with paper towels to drain excess oil.
  • 7. Serve hot!
https://atelierlalune.com/2018/09/japanese-potato-croquette-nikujaga-taste-korokke/

Asian style ‘Yumen’ Noodle

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Asian style 'Yumen' Noodle

Prep Time: 40 minutes

Cook Time: 30 minutes

Yield: 5 to 6 people

Asian style 'Yumen' Noodle

Ingredients

    - Ingredient A -
  • 75g ketchup
  • 2 tbsp sugar
  • 1 tbsp soy asuce
  • 1 tbsp worcestershire sauce
  • 2 tbsp white wine or cooking sake
  • 1 garlic clove - grated or finely chopped
  • 1 tbsp balsamic vinegar

  • Some green vegetable - at your choice

  • asian style egg noodles for 5 to 6 people

Instructions

  • 1. Make garnish Salt and pepper the sliced pork fillet and coat them with katakuriko/potato starch, shaking off excess.
  • 2. Add enough oil to cover the base of your frying-pan, shallow-fry pork in batches. Transfer pork to paper towel to absorb excess oil after cooking. Remove the oil from the pan.
  • 3. Return the pork to the frying-pan and add all the ingredient A, bring it to a boil. Once it boils, reduce the heat to low and cook for another few minutes. Set aside.
  • 4. Make noodles In a frying-pan, heat 1 tbsp oil and fry the garlic until fragrant. Add all the seasoning (B) ingredients. Heat over medium heat, about 1 minute, stirring to dissolve sugar. Set aside.
  • 5. In a large pot of boiling water, cook egg noodles according to package instructions and drain well. Mix egg noodle and the seasoning until well combined.
  • 6. All together now Divide the noodles into a serving bowl, garnish with pork and green vegetable.
https://atelierlalune.com/2018/09/yumen-asian-fravor-noodle/

Ground beef garlic fried Rice

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Ground beef garlic fried Rice

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 5 people

Ground beef garlic fried Rice

Ingredients

  • 350g ground beef
  • 5 to 6 garlic cloves - thinly sliced
  • 1 leek - roughly chopped

Instructions

  • 1. In a wok, heat 2 tbsp oil and fry the garlic until lightly browned. Transferr to a plate and set aside.
  • 2. In the same wok, fry the ground beef until no longer pink then add the leek. Fry for a few minutes. Transfer to a plate and set aside.
  • 3. In a same wok, add 1 tbsp oil and cook the rice over high heat. Sprinkle white wine (or cooking sake) over rice, stirring continuously to avoid burning.
  • 4. Add fried garlic from #1 and cooked beef from #2 over the rice. Stir to combine for a few more minutes. Add all the seasoning ingredients and fry to mix.
  • 5. Add butter and fry for a few seconds more until the butter is melted.

  • Serve hot!
https://atelierlalune.com/2018/09/garlic-fried-rice-with-ground-beef/

Breaded Chicken Fingers

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Breaded Chicken Fingers

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 to 5 people

Breaded Chicken Fingers

Ingredients

  • 500g boneless skinless chicken breasts - cut into strips
  • 2 tbsp vinegar
  • 1 tbsp white wine or cooking sake

    - Ingredient A -
  • 3 tbsp plain flour or cake flour (T45)
  • 3 tbsp water
  • 5g mayonnaise
  • 1 garlic clove - grated
  • 5g sesame paste

  • some panko/bread crumbs

Instructions

  • 1. In a small bowl, soak chicken in vinegar and white wine (or cooking sake) for 15~30min.
  • 2. In a another bowl, combine all the ingredient A (batter) with the chicken from #1.
  • 3. Coat well with panko/bread crumbles. Repeat this process until you use up all the chicken.
  • 4. Add enough oil to cover the base of your frying-pan and shallow-fry chicken in batches. Transfer it to a paper towel to absorb excess oil after cooking.

  • Serve with mayonnaise.
https://atelierlalune.com/2018/09/breaded-chicken-fingers-pan-fried-chicken-strips/