Dans la lune

Twice-cooked Szechuan pork Stir Fry

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Twice-cooked Szechuan pork Stir Fry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 5 people

Twice-cooked Szechuan pork Stir Fry

Ingredients

  • 700g pork belly - thinly sliced - cut into bite sizes
  • 1 to 2 tbsp katakuriko/potato starch
  • 2 to 3 leeks - coarsely sliced
  • 5 garlic cloves - finely chopped
  • 30g fresh ginger - finely chopped

Instructions

  • 1. Lightly coat the pork belly with katakuriko/potato starch. Shallow-fry the pork belly slices at high temperature until nicely golden and a crisp. Drain excess oil on kitchen paper. Set aside.
  • 2. In a skillet, heat 1 to 2 tbsp oil and fry garlic and ginger until fragrant. Add the leek and saute lightly.
  • 3. Add all the seasoning ingredients and cook for a few minutes. Finally add the pork belly from #1 and Saute for a minute. Serve hot!
https://atelierlalune.com/2019/06/twice-cooked-pork-szechuan-pork-stir-fry/

Pork noodles (udon)

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Pork noodles (udon)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 5 people

Pork noodles (udon)

Ingredients

  • 1 tbsp vegetable oil
  • 2 onion - thinly sliced
  • 2 carrots - thinly sliced
  • 400g - thinly sliced pork - cut into bite sizes
  • 1 tbsp katakuriko/potato starch

  • 1500ml water

    Seasoning
  • 2 tbsp sake or cooking white wine
  • 60g soy sauce
  • 40g mirin
  • 1 tsp kosher salt
  • 3 tsp dashi powder

Instructions

  • 1. In a sauce pan, heat 1 tbsp oil and cook onion and carrot until wilted. Add the pork and cook for a few minutes. Add the katakuriko/potato starch and mix well.
  • 2. Add the water and all the seasoning ingredients. Bring it to a boil and simmer for about 10 minutes. That's your soup.
  • 3. Bring a big pot of water to a boil. Once boiling, cook the udon until cooked through.
  • 4. Using a fine sieve to drain water and transfer to serving bowls.
  • 5. Pour the hot soup from #2 over the udon / noodles in the serving bowls. Try to put the meat and vegetable on top of the udon to decorate.
https://atelierlalune.com/2019/06/pork-udon-noodles/

Vietnam Fried Spring Roll – Nem rán

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Vietnam Fried Spring Roll – Nem rán

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 5 people

Vietnam Fried Spring Roll – Nem rán

Ingredients

    Ingredient A
  • 2 garlic cloves - finely chopped
  • 280g ground pork
  • 80g shrimp - minced
  • 1 tbsp coriander - chopped (optional)
  • 100g vermicelli noodles - soaked in water and julienned
  • 90g leek - chopped
  • 1/2 carrot - finely chopped (112g)

    For the seasoning
  • 1 tsp fine salt
  • 1 tsp sugar
  • 1 egg
  • 2 tbsp thai fish sauce

  • 15g lard (pork) - optional

  • some rice paper wrapper

Instructions

  • 1. In a large bowl, combine all the ingredient A and the seasoning ingredients. Mix well. Add the lard (optional) as per your taste and mix.
  • 2. Prepare a large flat tray with about 1cm of water depth (I add some soy sauce or cola in the water to get a nice brown color). Submerge one sheet of rice paper for a second, then lay it on your work surface.
  • 3. Place 1 to 2 tablespoons of the filling (depending on your rice paper size) at the centre or the bottom third of the rice paper, fold each of the sides in and roll up till the end tightly.
  • 4. Heat a generous amount of oil in the pan until the small bubbles appear around the chopstick. Reduce the heat to medium-low. Add a few of the nem rolls and deep-fry for about 5~7 minutes or until nicely brown on all sides and cooked through. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining spring rolls.
https://atelierlalune.com/2019/06/vietnam-fried-spring-roll-nem-ran/

Ground beef for Dan Dan noodles

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Ground beef for Dan Dan noodles

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ground beef for Dan Dan noodles

Ingredients

Instructions

  • 1. In a medium bowl, add ground beef and shaoxing wine (or cooking wine or sake) and mix.
  • 2. In a frying-pan, heat 1 tbsp vegetable oil. Fry the garlic until fragrant.
  • 3. Add the ground beef and stir-fry till no longer pink.
  • 4. Add the ingredient A. Stir for a few more minutes so that it is evenly coated with the seasoning.
https://atelierlalune.com/2019/06/ground-beef-for-dan-dan-noodles/

Rayu v3. – Chili oil

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Rayu v3 – Chili oil (peanut variation)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Rayu v3 – Chili oil (peanut variation)

Ingredients

    - Ingredient A -
  • 10 to 12 dried chili
  • 1 tsp sichuan pepper
  • 15g peanuts

  • 100g vegetable oil

Instructions

  • 1. Grind all the ingredients A to a powder (I use a grinder mill).
  • 2. In a cooking pot, bring the oil to a boil.
  • 3. Add powder A from #1 into the boiling oil and simmer for a few second.
  • 4. Remove from the heat, add Ingredients B, and stir well.
  • 5. When completely cooled down, transfer to a jar (sterilised in a boiling-water bath) and store in the refrigerator.
https://atelierlalune.com/2019/06/rayu-v3-chili-oil/

Rayu v2 – Chili oil

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Rayu v.2 – Chili oil

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Rayu v.2 – Chili oil

Ingredients

  • 100ml vegetable oil
  • 5g sichuan pepper - grated
  • 35g dried chili - grated

  • 5g fine salt
  • 1 tsp sugar

  • 5g white sesame - grated (Surigoma)

Instructions

  • 1. In a cooking pot, add oil, sichuan pepper and bring it to a boil until fragrant.
  • 2. Then add dried chili. Simmer for about 2 to 3min.
  • 3. Add salt and sugar then continue cooking for another minute.
  • 4. Remove from the heat and add the 'surigoma' sesame mix gently.
  • 5. When completely cooled down, transfer to a jar (previously sterilised in a boiling-water bath) and store in your refrigerator.
https://atelierlalune.com/2019/06/rayu-v-2-chili-oil/