• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

December 11, 2019

Curry rice without curry roux

Curry rice without curry roux

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Curry rice without curry roux

Ingredients

  • 2 tbsp vegetable oil
  • 4 garlic cloves - finely chopped
  • 15g fresh ginger - finely chopped
  • 500g pork or beef - cut into strips (then soak with 2 tbsp white cooking wine.)
  • 1 carrot - small cubes
  • 1 onion - roughly chopped
  • 50g butter
  • 80g cake flour/plain flour (T45)
  • 5 tbsp curry powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp paprika powder (not spicy)
  • 2 tbsp brown sugar

Ingredient A

  • 1 tsp instant coffee powder
  • 1/2 tsp kosher salt
  • 1/2 tsp soy sauce
  • 1 1/2 apricot jam
  • 2 beef stock cubes (20g)
  • 2 tbsp ketchup
  • 900g water or more water if necessary
  • dash of salt

Instructions

  • 1. In a small bowl, add all the flour ingredients and mix. (flour, curry powder, cumin, paprika, brown sugar) Set aside.
  • 2. In a frying-pan, heat 1 tbsp oil and cook pork (or beef) until no longer pink. Set aside.
  • 3. In a large cooking pot (non-stick is ideal), heat 2 tbsp oil and fry garlic and ginger until fragrant. Add onion and cook until lightly browned.
  • 4. Add carrot and cook for a few minutes. Add butter and melt it completely. When the butter is melted, then add the flour mix from #1 in one go. Mix well to combine evenly.
  • 5. Now add water. At the beginning add the water little by little and mix (mix well at each addition so that you don't make any lumps).
  • 6. Add the ingredient A, prepared meat and mix. Bring it to a boil, then cover and simmer for about 40 to 50min.
  • 7. Add some water if you think it is too thick. Adjust with salt and pepper to your taste.
  • 8. Serve hot with hot steamed rice!
  • (Sorry there was no picture with the rice as it was too dark to take a decent shot...)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Pork, Rice

June 19, 2019

Twice-cooked Szechuan pork Stir Fry

Twice-cooked Szechuan pork Stir Fry

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Twice-cooked Szechuan pork Stir Fry

Ingredients

  • 700 to 800g pork belly - thinly sliced - cut into bite sizes
  • 2 to 3 leeks - coarsely sliced
  • 5 garlic cloves - finely chopped
  • 30g fresh ginger - finely chopped

Seasoning

  • 1 tbsp doubanjiang
  • 1 1/2 tbsp fermented black beans sauce (Dou Chi)
  • 1 tbsp shaoxing wine or sake or cooking white wine
  • 1/2 tbsp tian mian jiang / sweet bean sauce
  • 2 tbsp white sugar
  • 1/2 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp sichuan peppercorn oil
  • 1 tsp dark soy sauce - optional

Instructions

  • 1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
  • 2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
  • 3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
  • 4. Add the leek and saute lightly. Serve hot!

Notes

If you want to keep more crispy for the pork :
After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce.
Serve hot!

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Everyday cooking, Food Yummy, Pork

May 27, 2019

Chicken Soboro / Ground Chicken / Bento

Ground Chicken (Chicken Soboro)

Print this recipe
Persons
5
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ground Chicken (Chicken Soboro)

Ingredients

  • 600 to 700g ground chicken
  • 70g sugar
  • 3 tbsp cooking sake or white cooking wine
  • 120g soy sauce
  • 1 tbsp fresh ginger - grated or 1 tsp ginger powder

Instructions

  • 1. Add all the ingredient into a cooking saucepan (I like to use a "Yukihira Saucepan" for this).
  • 2. Using chopsticks (5 to 6 chopsticks) mix them occasionally over medium heat until almost no liquid remains.
  • Serve with hot steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese

March 29, 2019

Mung bean noodles with eggplants

Mung bean noodles with eggplants

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Mung bean noodles with eggplants

Ingredients

  • 1 eggplant (big size) - cut into bite sizes
  • 30g fresh ginger - finely chopped
  • 2 garlic cloves - finely chopped
  • 350g ground beef

Ingredient A

  • 15g doubanjiang
  • 1 tbsp sugar
  • 50g white (cooking) wine or cooking sake
  • 12g oyster sauce
  • 3 tbsp soy sauce
  • 10g sweet bean paste / tian mian jiang
  • 50g water
  • 10g weipa, or chicken stock powder, or japanese komi paste or ajinomoto chicken stock
  • 1 tbsp sesame oil
  • 150g vermicelli bean threads - soak in water for about 1h and cut into about 5cm long

Instructions

  • 1. In a frying-pan, heat 2 or 3 tbsp vegetable oil, and fry the eggplants until lightly soft. Set it aside on the plate.
  • 2. In a bowl, add ground beef, ingredient A and mix. Set aside.
  • 3. In a same frying-pan, add 1 tbsp oil and fry ginger, garlic until fragrant. Add the beef mixture from #2 in one go and cook until the meat is no longer pink.
  • 4. Add the drained vermicelli and cook. Pour the sesame oil to taste.
  • Serve hot onto the hot steamed rice!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy

March 26, 2019

Pork Belly Rice Bowl (butabara donburi)

Pork Belly Rice Bowl (butabara donburi)

Print this recipe
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Pork Belly Rice Bowl (butabara donburi)

Ingredients

  • 500g pork belly/loin - finely slices
  • 2 garlic cloves - finely chopped

Ingredient A

  • 55g soy sauce
  • 2 1/2 tbsp mirin
  • 1 1/2 tbsp sugar
  • 1 tsp ginger powder
  • 65ml water
  • 1 1/2 tbsp cook white wine or cooking sake
  • 5g honey
  • 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

  • 1. In a skillet, heat 1 or 2 tbsp oil and fry the garlic until fragrant. Add the pork and cook until the meat is no longer pink. Transfer to the plate and set aside.
  • 2. Using the same killet from #1, add all ingredients A and bring to a boil. Once boiled, add the pork. Simmer for 4 to 5min.
  • 3. Add the dissolved katakuriko/potato starch to thicken the sauce.
  • 4. Serve the pork on a bowl of rice!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

March 24, 2019

Pork katsu donburi (rice bowl)

Pork katsu donburi (rice bowl)

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Pork katsu donburi (rice bowl)

Ingredients

  • 500g pork filet - sliced
  • pepper and salt

Ingredient A

  • 1 egg
  • 2 tbsp milk
  • 1 tbsp plain flour
  • about 1 cup of panko (bread crumbs)

Ingredient B

  • 35g unsalted butter
  • 2 tbsp worcestershire sauce
  • 3 tbsp ketchup
  • 150g cola or pepsi
  • 3 tbsp tonkatsu sauce or chuno sauce

Instructions

  • 1. In a small bowl, add all the ingredient A and mix. Set aside.
  • 2. Dust salt and pepper on pork slices and dredge them in the mix from #1. Coat with panko.
  • 3. Heat the oil to 170C and deep-fry until golden brown on both sides. Drain extra oil on paper towel. Set aside.
  • 4. In a sauce pan, add all ingredients B and bring to a boil. Put the tonkatsu in it. Simmer for about 2min, turning once at least.
  • 5. Serve rice in a Donburi bowl and place the tonkatsu on top. Serve with cabbage, eggs, salad and/or broccoli (as you prefer really) as side.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Rice

  • 1
  • 2
  • Next Page »

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom