1. Make caramel sauce Combine sugar and water in a saucepan over medium heat, bring it to a boil. Continue stirring to caramelize the sugar. Remove from the heat and quickly add 1 tbsp boiled water. Mix well.
2. Pour the caramel sauce evenly into the pudding cups.
3. In a bowl, beat the eggs, sugar and salt. Mix well.
4. Gradually add the heavy cream and milk. Mix until combined but not foamy. Strain the pudding mixture twice through a fine sieve.
5. Pour the mixture over the caramelized sugar. Cover each cup with aluminum foil. Place them on the steamer. Cover and steam the pudding over medium heat for 5 minutes and then reduce the heat to lowest, let it cook for about 35min more. Remove from the heat and let it sit for 20min with lid on top (keep it well closed).
6. Remove the aluminum foil and chill the pudding in the fridge for a few hours before serving.
1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then put it into the food processor, process until smooth.
2. In a bowl, add the tofu, leek, garlic, tuna and all ingredients A. Mix and knead the mixture until it becomes smooth and elastic.
3. Form into patties and coat with flour. In a skillet, heat 2 tbsp oil and fry them on both sides until nicely brown and reduce the heat to low. Cover and continue cooking for about 5 more minutes or until cooked through.
4. In a small cooking pot, add all the sauce ingredients and bring to boil. Add dissolved katakuriko to thicken the sauce.
1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
1. In a bowl, add cooking sake and katakuriko and soak the beef for about 10min. In a skillet, heat 1 tbsp oil and fry the garlic and ginger until fragrant. Cook the beef until no longer pink. Add bamboo shoot and fry for a few more minutes.
2. Add all ingredients A to season. Toss well to coat the meat with the seasoning ingredients.
3. Add bell peppers and cook lightly. Serve hot with the steamed hot rice!
1. Make the tart Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with your hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate for at least 30min.
3. Roll the dough Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into a circle bigger than your tart mold. Take off from the bottom wrap and place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Take off the top wrap and prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30min).
4. Almond filling In a medium bowl, stir together the butter and sugar until smooth. Add beaten egg and mix. Finally add the almond flour and mix well until fluffy and thoroughly combined.
5. Assemble Spread the almond filling into the tart crust. Then arrange the pear slices and apple slices over the almond filling. Dot the top of the tart with tiny bits of butter, then sprinkle sugar as much as you want. Pre-heat the oven to 180℃.
6. Bake the tart for about 50~60min or until the top is nicely browned. Remove from the oven and let it to cool to room temperature.