Dans la lune

Wafu potato salad

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Wafu potato salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 5 persons

Wafu potato salad

Ingredients

  • 3 large size potato (600g) – cut into bite sizes
  • 90g cucumber (about 0.5cm cubes) or broccoli (small pieces)
  • 1 carrot – in about 0.5 cm cubes
  • 100g ham – thin slices, cut into small pieces
  • 1/2 onion – thinly sliced, (soak in 1 cup water and 1 tsp vinegar and drain)
  • 2 boiled eggs – chopped

    For the seasoning :
  • 2 tsp sea salt
  • 2.5 tsp tsuyu (If you don't add "tsuyu", then add more mayonnaise and salt to adjust the taste.)
  • 1 tbsp white sugar
  • 6 tbsp mayonnaise
  • 1/2 tbsp rice vinegar
  • Salt and pepper to taste

Instructions

  • 1. Sprinkle some salt over the cucumber. After about 15 mins, rinse and drain them, set aside (if you use broccoli, then ignore this process). In a small bowl, add 1 cup water and 1 tsp vinegar, then soak the thinly sliced onion for about 10 mins. Remove from the water to drain and set aside.
  • 2. Add potatoes in a pot and pour enough water to cover the potatoes. Boil for about 10 to 15 minutes or until potatoes are tender. Remove from the heat and drain. Mash them until no lumps remain. Set aside.
  • 3. Put the carrots in a small cooking pot, pour the water and let it boil until the carrots are tender. Set aside (about 5 to 10 mins).
  • 4. Mix all the seasoning ingredients in a small bowl.
  • 5. In a large size bowl, mix all the ingredients (potatoes, carrot, onion, broccoli or cucumber, ham, egg) together. Add the mixed seasoning and stir to combine.
  • 6. Add salt and pepper to your taste and chill in the fridge before serving.
https://atelierlalune.com/2019/11/10607/

Cream croquette

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Cream croquette

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Servings: 5 persons

Cream croquette

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!
https://atelierlalune.com/2019/11/cream-coroquette/

Japan Road Trip Day 2 : Nagoya and Gero Onsen

As if we hadn’t visited enough cities we stopover in Nagoya. Evening driving in the area was bad on day 1 but today it’s kind of smooth. Nagoya has a castle but we’ll leave the cultural bits safely out of our way for now hahaha.

The center has pretty nice buildings like the Mode Gakuen Spiral Towers. It’s literally twisted. We took a quick look in the mall above the JR Station where Tokyu Hands has a very good stationery section. We also snatched stuff from the “to b. by Agnes b” shop including japan-market-only T-shirts :-) Btw it was summer of 2019 so we were hitting quite high temperatures…

day 2 – nagoya and into the wild wild east
We target Takayama and have decided to go via Gero. Hot spa bathing should be possible if we are not too late in Gero Onsen. When we arrive the weather starts changing and we are greeted by a massive rainfall. We blitz-visit the Gassho Village. To be honest it is not as memorable as Shirakawago in winter but it’s alright. Back downtown the matsuri is on. There is traditional dancing and food stalls from which we get excellent skewers. After a walk in the Onsen-Gai we pick Ogawaya, it was a good choice. Finally we arrive at night in the beautiful Higashiyama-An for an excellent rest and stay.

 

Mode Gakuen Spiral Towers
Find everything at Tokyu Hands
Including Plarail mega boards

I am serious it was very hot
Gassho village houses
Vintage pachinko machine

Skewers from the street stalls
Charlie Chaplin Statue in Gero
Before getting spirited away

 

Oreo Ice Cream (with compressor machine)

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Oreo Ice Cream (with compressor machine)

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Servings: 1L oreo ice cream

Oreo Ice Cream (with compressor machine)

Ingredients

  • 400g whole milk
  • 1 egg yolk
  • 80g white suagr
  • 30g inverted sugar syrup
  • 20g glucose syrup
  • 200g heavy cream

  • 10 to 12 oreo cookies - remove the filling cream and break into pieces gently by hand

  • we use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

  • 1. In a bowl, add egg yolk and sugar. Mix well.
  • 2. In a small pan, pour the milk and warm up (to 50~60℃). Pour the milk into the mixture from #1, little by little, and mix.
  • 3. Using a fine mesh filter (your usual sieve will do), strain the milk to the small pan, and heat up to 75~80℃ over medium heat. Turn the heat to low and simmer for 3min.
  • 4. Transfer the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
  • 5. Once the milk mixture is cooled completely, add heavy cream and mix.
  • 6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case your should let it run until the mixture turns thick and creamy.
  • 7. Now just before you stop the machine, add in the oreo bits and keep it running for 2~3min more. You could also simply add and mix the oreos once the machine has stopped.
  • 8. Transfer the ice cream to a storage container, and let it freeze until you eat!
https://atelierlalune.com/2019/10/oreo-ice-cream-with-ice-cream-maker/

Ground beef samosa stick

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Ground beef samosa stick

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Servings: 8 persons

Ground beef samosa stick

Ingredients

  • 650g ground beef
  • 2 garlic cloves - grated
  • 2 shallots - finely chopped
  • 250g any cheese you like
  • 2 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp fine salt
  • 1/2 tsp sugar
  • 1 tsp sweet paprika powder
  • 50g mayonnaise

  • some spring roll wrappers, as many as you want to make

    For the glue
  • 1 tbsp flour mix with 2 tbsp water in a small cup

Instructions

  • 1. In a bowl, add all the ingredients and knead well to mix.
  • 2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal, then roll as per picture. Repeat until you use up all the filling mixture.
  • 3. Pour oil (1~2cm) in a wok or a large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook from all sides, turning occasionally, until nicely and evenly golden. Transfer to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
  • 4. Serve hot!
https://atelierlalune.com/2019/10/ground-beef-stick/

Japchae

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Japchae

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 6 persons

Japchae

Ingredients

  • 500g beef - cut into strips
  • 1/2 tbsp garlic powder

    For the seasoning
  • 4 garlic cloves - finely chopped
  • 5 tbsp soy sauce
  • 1 tbsp dashida
  • 4 tbsp cooking sake or cooking white wine
  • 4 tbsp sesame oil
  • 2 tbsp white sugar
  • 2 tbsp brown sugar

  • 150g spinach (1/4 tsp fine salt and dash of pepper)
  • 1 carrot - julienned
  • 1 onion - thinly sliced
  • 120g - brown mushroom - thinly sliced
  • 1 green parts of leek - julienned
  • 1 red bell pepper - julienned

  • 500g korean vermicellie noodles

    For the topping
  • 2 tbsp white sesame
  • 2 eggs

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
  • 2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
  • 3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
  • 4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
  • 5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom, leek and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
  • 6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
  • 7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
  • 8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
  • 9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.
  • Serve hot or at room temperature!
https://atelierlalune.com/2019/10/japchae/