1. In a small bowl, add fish, cooking sake and katakuriko/potato starch. Mix and let it sit for about 10min.
2. In a medium bowl, add the fish from #1 and ingredients A. Mix well until combined.
3. 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 (right, left, then roll as per picture). Repeat until you use up the filling mixture.
4. Pour enough oil in a wok or 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 both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
5. Make the sauce In a small bowl, add all the sauce ingredients and mix.
70g white sugar (30g for egg yolk, 40g for beaten the egg white)
35g vegetable oil (I often use grape seeds oil)
75g cake flour / plain flour (T45) - sifted
1 tsp vanilla extract (optional)
For the filling
250g heavy cream
30 to 40g white sugar
1~2 tbsp cocoa powder (optional)
1. Making the batter In a bowl, add egg and sugar (30g) and whisk. Add the oil and mix well until combined. Then pour the milk gradually and mix.
2. Finally add the sifted flour and mix until smooth. Set aside. Add vanilla extract if you want.
3. In a large mixing bowl, beat the egg whites until foamy. Gradually add the sugar (40g) and continue beating until stiff and glossy. Set aside.
4. Add one third of this meringue to the batter (egg yolk mixture from #2) and thoroughly mix with an egg whisk. Add the remaining of the meringue and fold into the batter until evenly incorporated, using a rubber spatula.
5. Pour the batter into an un-greased "Angel Food Tube Cake Pan" (17cm diam). Do not coat the pan with butter or any oil. Mix gently the batter with chop sticks to remove any pockets of air inside. Pre-heat the oven to 170℃. Better remove the oven plate as I recommend baking on the wire rack.
6. Bake for about 30min. Or until a cake tester inserted into the center comes out clean.
7. Remove the cake from the oven. Let the cake cool completely in the pan upside down on the rack.
8. Once it is cooled completely, insert a long thin knife around the external sides of the cake (between the cake and the pan) and do the same with eg. a bamboo skewer on the internal sides to detach the cake from the center of the pan.
9. Flip the cake pan over on to a plate and gently remove the side of the pan. Insert the knife along the bottom to remove completely.
10. Whip the heavy cream with sugar (and sifted cocoa powder if you use any) until firm peaks formed and put into a piping bag with a small circle tip or a closed star tip.
11. Using a chop stick or a straw, make about 10 holes from the bottom of the chiffon cake. Pipe the whipped cream into the cake. (into all holes which you made.) Sprinkle with icing sugar over the cake. Chill at least 2 hours before serving.
220g all purpose flour (or 215g / T55 and 5g / gluten powder) - sifted
40 to 50g white sugar
dash of salt
2 eggs - beaten
16g melted butter
For the filling idea
Chocolate, heavy cream, banana, strawberry, just sugar etc...
1. In a bowl, add all ingredients A (flour, gluten, sugar and salt) and mix with a whisk.
2. In an another bowl, add egg and beat slightly, using a whisk. Pour the milk gradually and mix until well combined.
3. Pour this egg+milk mixture into the flour mixture from #1 gradually, stirring constantly to avoid clumping until smooth. Strain the crepe mixture once or twice.
4. Add melted butter into the mixture. Mix. Let it sit at least 1 hour at room temperature.
5. Heat a crepe pan over medium-high heat until hot. Grease the pan lightly with oil.
6. Pour a ladle of batter into the pan, and immediately tilt the pan until the batter covers all its surface.
7. Cook the crepe for about 1min until its underside is nicely brown, then use a crepe spatula (or a thin spatula) to flip it over. Cook the other side for just under a minute until nicely brown. Repeat with the remaining batter.
Serve with your favorite toppings : whipped cream, fresh fruits, jams, nutella, chocolate or simply butter & sugar.
1. Make the tortillas In a bowl add flour, salt, sugar, and corn flour. Mix well. Pour the water and mix well until smooth. Add the olive oil and mix.
2. Heat a frying pan over medium heat, then wipe it with oiled kitchen paper. Pour the batter onto it, quickly make a pancake shape using a ladle. Cook for about 1 minute or until the bottom surface is lightly browned. Flip the tortilla over and cook for a few mins or until you have a few brown spots. Repeat with all remaining mixture.
3. Transfer tortillas to a plate and cover with a clean dish cloth. Set aside.
4. Prepare the chicken In a small bowl, add chicken and mix with cooking sake (or wine) and katakuriko/potato starch. In a skillet, heat 1 tbsp oil and fry the chicken until no longer pink. Add ingredients A and bring to a boil. Reduce the heat to medium and cook until the sauce has slightly thickened. Let it cool to room temperature.
5. Once it has cooled, transfer to your food processor. Process until coarsely chopped. Set aside.
6. Make the Guacamole Cut the avocados in half and remove seed. Score the inside of the avocado, using a spoon. Place in a bowl.
7. Roughly mash the avocado, using a fork. Add all the rest of ingredients and mix. Chill until you serve.
For the cabbage Add the cabbage in a bowl, add 1 tsp salt and let it sit for 30~60min. Water will come out. Rinse and drain.
Assemble Place a tortilla on a clean surface or a plate. Spread chicken, cabbage, cheese, guacamole and roll it. Enjoy your tortilla wraps!
1. Make the meat mixture In a skillet, heat 1 tbsp oil and cook ginger and garlic until fragrant. Add bean sprout, leek and cook until wilted. Add the ground beef, stir-fry until the meat is no longer pink.
2. Add ingredients 'A' to season and mix well. Set aside.
3. Make the soup In a cooking pot, heat 1 tbsp oil and fry the garlic until fragrant. Add water and milk. Bring it to a boil. Add ingredients 'B' to season. Set aside.
4. Meanwhile, boil the udon by following the instructions of the package. Drain and divide noodles into serving bowls and pour the hot soup over udon. Top with the meat mixture from #2.
5. Top with onsen tamago / soft boiled eggs (optional) if you like.