Dans la lune

Salt Flavor Pork Bowl (Shio-buta don)

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Salt Flavor Pork Rice Bowl (Shio-buta don)

Yield: 5 people

Salt Flavor Pork Rice Bowl (Shio-buta don)

Ingredients

  • 750g pork belly (bara) - thinly sliced
  • 2 garlic - finely chopped
  • 1 leek - chopped

Instructions

  • 1. In a skillet, heat 1 tbsp oil and cook the garlic until fragrant. Add the pork and stir-fry at medium heat until pork is cooked through.
  • 2. Add all the ingredient A to season and cook for a few minutes.
  • 3. Then add the leek, cook about 1 minute more.
  • 4. Serve over the hot steamed rice and sprinkle some of white sesame to taste.
https://atelierlalune.com/2019/02/shio-buta-don-salted-pork-bowl/

 

Langues de Chat Biscuits

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Langues de Chat Biscuits

Prep Time: 15 hours

Cook Time: 1 hour

Total Time: 16 hours

Yield: about 30 cookies

Langues de Chat Biscuits

Ingredients

  • 100g unsalted butter - softened
  • 130g icing sugar - sifted
  • 2 egg whites (65~68g)
  • 120g cake flour, plain flour or T45 flour - sifted
  • 1 tbsp heavy cream

    For the chocolate cream :
  • about 130g chocolate (white, milk or black)

Instructions

  • 1. Preheat the oven to 170℃ and line two baking trays with baking parchment.
  • 2. Mix together the softened butter and icing sugar in a bowl using an electric hand whisk.
  • 3. Add the egg whites, a little at the time, and mix until smooth.
  • 4. Add the sifted flour and mix. Add the heavy cream and mix.
  • 5. Pipe the mixture into rectangular shapes or use the mold to shape them up (I used a silicone kitchen mat to make the mold in the pictures).
  • 6. Bake in the preheated oven at 170C for 6~8 mins or until the edges turn nicely golden brown.
  • 7. Transfer to a wire rack to cool.
  • 8. Melt the chocolate and put some of it on a cookie. Cover it with another cookie. Repeat for the rest of the cookies.
  • NOTE : You can also use the cookie mold to shape the chocolate into squares. Spread the melted chocolate in the mold, remove the mold and put it in the fridge until firm.
https://atelierlalune.com/2019/02/langues-de-chat-biscuits/

 

Caramel Candies – Hard or Soft and Chewy

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Caramel Candies – Hard or Soft & Chewy

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 15 x 15 cm

Serving Size: 15cm x 15cm

Caramel Candies – Hard or Soft & Chewy

Ingredients

  • 450g whole milk
  • 150g sugar
  • 12g honey
  • 1 tsp vanilla extract

  • 150g heavy cream
  • 30g butter

Instructions

  • 1. Prepare the caramel mold : line an about 15cm x 15cm square caramel mold with parchment paper. Set aside.
  • 2. In a medium non-sticky saucepan, combine milk, sugar, honey and vanilla. Bring it to a boil to melt the sugar. Shake the pan gently to redistribute the melting sugar over medium heat, but do not stir sugar at this point.
  • 3. When the sugar dissolves, add heavy cream and butter. Whisk gently over medium-low heat.
  • 4. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm as shown in the pictures.
  • 5. The mixture will get bubbly and thick (see pictures). The process will take about 40 to 60 mins (Depend on the heat level).
  • 6. Stirring the caramel will become harder. If you like soft caramels, then stir less. You will get a better feel for the perfect timing after several trials :-)
  • 7. Pour the caramel mixture into the prepared mold. Sprinkle with sea salt if you like.
  • 8. When the caramel cools to room temperature, refrigerate until cooled and hardened. If you have made harder caramel, I recommend you cut it before refrigerating as otherwise it will very difficult to cut.
  • 9. Cut caramel into small pieces as you like them and, if desired, wrap them up in wax paper.
https://atelierlalune.com/2019/02/caramel-candies-hard-or-soft-chewy/