Name: Char Siu (BBQ pork belly)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 persons
Ingredients: 1kg skinless, boneless pork belly - cut in 2 or 3 long stripes; For the seasoning :; 50g white sugar; 2 tbsp soy sauce; 1 1/2 tbsp dark soy sauce; 1 garlic clove - grated; 1 thumb of ginger - finely julienne; 1 tbsp shaoxing cooking wine or cooking sake or white wine; 1 anise seed; 1/2 tbsp oyster sauce; 1 tbsp honey

April 25, 2020

Char Siu (BBQ pork belly)

Persons

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Ingredients

1kg skinless, boneless pork belly - cut in 2 or 3 long stripes

For the seasoning :

50g white sugar
2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 garlic clove - grated
1 thumb of ginger - finely julienne
1 tbsp shaoxing cooking wine or cooking sake or white wine
1 anise seed
1/2 tbsp oyster sauce
1 tbsp honey

Instructions

1. In a bowl add all the seasoning ingredients and mix.
2. Place the pork in a container or ziplock bag. Add the sauce (from step 1) and Marinate 24 to 48 hours in the fridge.
Next day
3. Preheat oven to 190℃.
4. Line a tray with foil and place the marinated pork. Bake for 20 minutes.
5. Remove from the oven once and flip the pork. Bake for another 15 minutes at 200℃.
6. Remove from the oven once more and flip the pork. Cook again, 8 to 10 minutes, at 200℃.
7. Meanwhile, prepare the sauce. Transfer the dipping sauce from the ziplock bag to a small cooking pan and bring it to a boil. Once it has boiled, simmer for a few minutes or until the sauce has thickened a little. Set aside.
8. Wait 10-15 minutes before slicing.
9. Slice the pork thickness as per your taste, then serve with sauce!

Notes

Char Siu is good for the ramen topping, also fried rice! Or why not make the char siu buns:)

February 13, 2020

Macaroni Gratin

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 onion - sliced
170g - ham
100g shrimps
200g macaroni or other short pasta
55g unsalted butter
35g plain flour (T45)
1L milk
2 tsp kosher salt
1 1/2 tsp sugar
2 tbsp heavy cream
1 tbsp parmesan cheese
Some shredded cheese for the topping

Instructions

1. Cook the pasta : bring water to a boil, stir in salt (1 tsp) and add the pasta. Cook the pasta according to the package directions. Drain well and set aside.
2. Heat 1 tbsp oil in a large frying-pan over medium heat. Add the onion and cook until wilted.
3. Add the butter in the pan and let it melt completely. Then add the flour to the mixture, stirring to combine with the onions.
4. Pour the milk gradually. Mix well each time. Once all the milk is incorporated, add shrimps and ham, mix well. Then add also the seasoning salt, sugar, heavy whipping cream and parmesan cheese, stirring frequently. Cook for a few minutes.
5. Finally, add the cooked pasta. Mix well.
6. Divide the mixture into each baking dish. Top with shredded cheese (of your choice), as much as you want, over the gratin.
7. Pre-heat the oven to 200℃. Bake the gratin for 15 min. Cover with alminium and bake 5 min more.
Serve hot!

January 6, 2020

Roast Beef in the oven

Oven Roast Beef

Persons

Prep Time

15 minutes

Cook Time

1 hour

Wait Time

1 hour

Total Time

1 hour, 15 minutes

Ingredients

1kg top round roast beef
3 garlic cloves - grated
1 tsp kosher salt
1 tbsp olive oil
dash of pepper

For the sauce

1 tbsp olive oil
2 to 3 garlic cloves - grated
1 shallot - finely chopped
20g unsalted butter
2 tbsp soy sauce
1 tbsp worcestershire sauce
1/2 to 1 tbsp brown sugar
2 tbsp mirin

Instructions

1. Coat the block beef with olive oil, salt, pepper and garlic and let sit for about 30 min.
2. On a frypan, grill the beef (only its surface) on all sides until well browned.
3. Preheat your oven to 110℃ degrees.
4. Place the roast beef onto a baking dish. I usually put aluminium foil on the baking dish. Bake for 50min or more. (Depend on how your beef is big.)
NOTE : Insert your meat thermometer into the thickest part of the meat, if it shows 60 to 63℃ degree, then the meat is ready!
5. Wrap the roast up tightly in the foil and let it rest outside the oven at room temperature. While it is resting, it will continue to cook.
6. In the meantime, making the sauce In the same frying-pan (just remove any burnt garlic bits) fry the garlic until fragrant. Add shallot and cook until browned. Then add butter. Once the butter is melted, add all the other sauce ingredients (soy sauce, worcestershire sauce, sugar and mirin). Bring it to a boil and add olive oil (1 tbsp). Then transfer to your serving plate. Almost ready!
6. Using a sharp knife, slice the roast beef into thin slices (as per your taste) and serve with the sauce!

December 17, 2019

Meat doria – Bolognese Rice Gratin

Meat doria - Bolognese Rice Gratin

Persons

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour, 20 minutes

Ingredients

2 rice cooker cups Japanese short grain rice
2 tbsp olive oil
3 garlic cloves - finely chopped
350g ground beef
1 onion - finely chopped
100ml white cook wine or cooking sake
1 canned tomatoes (400g)
1 tbsp tomato paste

Ingredient A

2 bay leaf
1 beef stock cubes
1 tsp white sugar
1/2 tsp worcester sauce
2 tbsp ketchup
2 tbsp olive oil

For the white sauce

1 garlic clove - grated
50g unsalted butter
30g cake flour / plain flour (T45)
1L whole milk
1 1/2 tsp kosher salt or more if necessary
1 tsp sugar
dash of pepper
cheese as much as you need

Instructions

1. In a large cooking pot, heat olive oil (2 tbsp) on medium high and cook garlic until fragrant. Then sauté onion until soft. Add ground beef and cook until the beef is no longer pink.
2. Add the cooking white wine and cook for a few minutes.
3. Add the canned tomatoes and tomato paste. Then add the ingredient A, bring it to a boil. Reduce the heat to low, simmer for about 20 min. Add the olive oil (2 tbsp) and set aside.
4. making white sauce : Melt butter in a saucepan, add the grated garlic and cook until fragrant. Then add cake flour. Stir continously until a paste forms, using a wooden spoon or a spatula. Add milk gradually, and stir thoroughly to loosen up the thick flour mixture.
5. Now using a whisk, and gradually, add the rest of the milk. Whisk vigorously until smooth and silky.
6. Butter the baking dish and put the steamed rice in. Pour the white sauce on top of the rice, and then cover with meat mixture. Sprinkle some cheese (as much as you like!) on top. Cover again with the white sauce on top.
7. Bake in oven on high heat (200℃) for about 20 to 30 minutes or until browned.

March 25, 2019

Beef Wellington

Persons

Prep Time

40 minutes

Cook Time

50 minutes

Total Time

1 hour, 30 minutes

Ingredients

about 900 to 1kg beef fillet
3 garlic cloves - finely chopped
2 onions - finely chopped
10 basil leaves - finely chopped
1 carrot - finely chopped

Ingredient A

1 tsp hondashi
1 tbsp sesame oil
1 tsp soy sauce
100g raw ham
some sliced cheese (optional)
1 pack of puff pastry (28cm dia)

For the sauce

50g fresh basil
1 tsp soy sauce
60g sesame oil
2 tbsp white sesame
3 garilc cloves
2 tbsp mayonnaise
dash of salt
dash of sugar

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add onion, basil and carrot in order and cook until soft. Season with the ingredient A and let it cool. Set aside.
2. Season the beef filet with kosher salt and pepper on all sides. In a large pan, heat 2 tbsp oil over high heat. Once the oil is hot, sear the fillet on all sides until well browned. Set aside.
3. Remove the beef filet from the pan and let cool. Once cooled, cover with the cooked vegetables from #1. Wrap filet with raw ham.
4. Tightly wrap the filet, using the plastic wrap and seal ends. Refrigerate for about 20 to 30min.
5. Pre-heat the oven to 200C. Roll out a sheet of puff pastry, unwrap the beef filet onto the puff pastry, then wrap until the ends meet. Cut off any extra puff pastry. You can decorate your puff pastry with the any excess.
6. Brush the surface with the beaten eggs. With a fork or a knife, score a decorative design onto the surface of the puff pastry as you like.
7. Bake for 40min or more until the puff pastry is golden brown and an instant-read thermometer inserted into the beef filet reaches about 60C (140°C) for medium-rare.
8. In the meantime, prepare the sauce. Add all the sauce ingredients into your food processor and process until smooth.
9. Slice into 2~3cm thick slices, gently transfer to serving plates and drizzle over some sauce, or serve on the side.

April 8, 2018

Egg in meatballs

Persons

Ingredients

350g ground beef
18 quail eggs
30g fresh ginger - finely chopped
2 garlic cloves - finely chopped
2 onion - finely chopped
250g - spinach - finely chopped

- Ingredient A -

1 tsp kosher salt
1 tsp bouillon beef - powder
1 tsp garlic powder
1/2 tsp sugar
1 egg
2 tbsp katakuriko/potato starch

For the sauce

4 tbsp white wine or cooking sake
4 tbsp soy sauce
2 tbsp sugar
2 1/2 tbsp ketchup
1 tbsp jam ( apricot, strawberry...)
1/2 tbsp worcestershire sauce
1 tsp dashi powder

Instructions

1. Place the quail eggs in a small saucepan. Add enough cold water to cover the eggs by about 3cm. Bring the water to a boil, then simmer over medium-low heat for about 5 mins. Drain hot water and fill saucepan with ice cold water. Cool the eggs for 3 to 4 minutes. Peel and refrigerate until ready to use.
2. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and the ginger until fragrant. Then add onion and spinach, fry until wilted. Add the ingredient "A" to season. Let it cool to room temperature.
3. In a bowl, add the vegetable mixture from #2 and ground beef. Combine well using your hands thoroughly until the mixture forms sticky and moist.
4. Take a small portion of the mixture (about 40g), and shape it into a flat, round disc shape, and then put an egg on it. Cover the egg with the meat mixture and make it into a round ball. Repeat until all of the meat mixture is used.
5. Preheat the oven at 200˚C and place them on a baking pan lined with baking sheet. Bake for about 25 mins.
6. In a saucepan, add all the sauce ingredient and bring it to boil. Place meatballs and simmer for about 10 mins or until the sauce is thick.