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Dans la lune

January 1, 2020

Seafood Cream Croquettes

Seafood Cream Croquette

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Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Seafood Cream Croquette

Ingredients

  • 1 tbsp olive oil
  • 1 to 2 garlic clove - grated
  • 1 onion - thinly sliced
  • 50g unsalted butter
  • 40g plain flour/cake flour (T45)
  • 600g milk
  • 1 tsp kosher salt
  • 1 tsp soy sauce
  • 1/2 white sugar
  • pepper to taste

For the filling :

  • 100g small shrimps
  • 150g crab stick - roughly chopped
  • 2 tsp scallion - chopped
  • or
  • 250g small shrimps
  • 3 brown mushrooms
  • 1 egg mix with 50g milk
  • some panko/bread clumbs
  • some plain flour (T45)

Instructions

  • 1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant and add the onion, cook until lightly browned.
  • 2. Add the butter and melt completely, then add the flour. Stir and mix well.
  • 3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
  • 4. Add kosher salt, soy sauce, sugar and pepper. Mix.
  • 5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
  • 6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
  • (The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
  • 7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
  • 8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
  • 9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
  • 10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood

November 6, 2019

Cream croquette

Cream croquette

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Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Cream croquette

Ingredients

  • 2 garlic cloves - finely chopped
  • 2 shallots - finely chopped
  • 1 tbsp olive oil
  • 200g brown mushrooms - finely chopped
  • 90g ham - finely chopped
  • 100g shrimps - peel and remove vein - chopped
  • 70g canned scallops - finely chopped
  • 80g unsalted butter
  • 80g plain flour (T45)
  • 700g whole milk
  • 1/2 tsp fine salt
  • dash of pepper
  • 1 maggi seasoning cube - about 10g
  • 55g heavy cream
  • 1 egg mix with 80g milk
  • some panko/bread clumbs
  • some plain flour (T45)

Instructions

  • 1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant. Add the shallots and cook for a few minutes.
  • 2. Add shrimps, ham and mushrooms and cook until shrimps are done.
  • 3. Now add the butter and melt completely, then add the flour. Stir and mix well.
  • 4. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
  • 5. Add salt, pepper and maggi cube to season. Then add the heavy cream and scallop. Mix well.
  • 6. Remove from the heat and transfer the mixture on the plate or baking pan. Cover with plastic wrap and keep in for about 1 hour or until its firm.
  • 7. Lightly wet your hands with water and make small portions. (No need to be good shape at this stage.)
  • 8. Dip each croquette (in this order) in flour, egg then panko. Make sure to cover with panko evenly, making it round shape nicely.
  • 9. In a large frying pot, heat the oil on medium-high heat to about 180C degree or until small bubbles appear around your chopstick. Deep fry the croquette until all sides are nicely brown.
  • 10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking Recipe, Deep Fried, Everyday cooking, Seafood

October 23, 2019

Arancini Rice Balls

Arancini rice balls

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Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Arancini rice balls

Ingredients

  • 3 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
  • 3 rice cooker cups of water
  • 1/2 tsp safran
  • 1 maggi cube

For the filling

  • 3 garlic cloves - finely chopped
  • 350g ground beef
  • 1/3 tsp fine salt
  • 1/3 tsp sugar
  • 70g tomato paste
  • 1/2 tbsp mirin
  • 1 tbsp ketchup
  • 100 to 150g your favorite cheese
  • some of flour
  • some panko / bread crumbs
  • 1 or 2 eggs (mix with 100ml whole milk)

Instructions

  • 1. Wash the rice well and drain. Transfer the rice to the rice cooker bowl and add water, safran and bouillon cube. Press to start. Once it is done, let the rice set in for ~10min.
  • 2. Make the filling In a cooking pot, heat 1 to 2 tbsp olive or vegetable oil and fry the garlic until fragrant.
  • 3. Add the ground beef and cook until it is no longer pink. Add all the seasoning ingredients (salt, sugar, tomato paste, mirin and ketchup) and stir well to mix. Remove from the heat and let it cool to room temperature. When it has cooled, add the cheese and mix. Set aside until the rice is ready.
  • 4. Make round shape balls with rice, adding the beef filling in the middle to cover. Roll in flour, then dredge in egg mixture and coat in panko/bread crumbs. Repeat with remaining rice.
  • 5. In a medium saucepan, add about 3 cm depth of oil and heat over medium-high heat and deep-fry the Arancini until nicely golden brown, turn frequently to get brown evenly. Transfer onto a paper towel lined plate to drain excess oil.
  • 6. Serve hot with extra ketchup and mayonnaise.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Rice

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

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Persons
5
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Topinambour sandwich with pork

Ingredients

  • 5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
  • 3 to 4 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 520g graged pork
  • 1 leek - roughly chopped

Ingredient A

  • 1/2 tsp fine salt
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 2 tsp soy sauce
  • 2 tbsp katakuriko/potato starch
  • 2 tsp chicken stock powder or torigara chicken stock powder
  • 2 eggs - mix with 80ml milk
  • some cake or plain flour
  • some panko / bread crumbs

Instructions

  • 1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
  • 2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
  • 3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
  • 4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
  • 5. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Pork, Vegetables

March 26, 2019

Crunchy Tofu Balls

Crunchy Tofu Balls

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Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Crunchy Tofu Balls

Ingredients

  • 1 tofu (about 400g)
  • 400g grated pork
  • 1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
  • 2 garlic cloves - finely chopped
  • 80g steamed rice

Ingredient A

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 1 tbsp basil powder
  • 1/2 tsp hondashi powder
  • 15g Fresh green chili (optional) - finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 3 1/2 tbsp katakuriko/potato starch

Instructions

  • 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 crush it into tiny pieces, using your hands. Set aside.
  • 2. In a large bowl, add all the ingredients. Mix well to combine.
  • 3. Foam the mixture into balls.
  • 4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot!
© 2022 Copyright Dans la lune

 

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

May 30, 2018

Shrimp and tofu croquettes

Shrimp and tofu croquettes

Print this recipe
Persons
5
Shrimp and tofu croquettes

Ingredients

  • 500g tofu firm

- Ingredient A -

  • 160g peeled & deveined raw shrimp - chopped
  • 2 shallot - finely chopped
  • 1 leek - finely chopped
  • 2 garlic cloves - grated
  • 1 tbsp ginger powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • 40g panko/bread crumbs
  • 35g mayonnaise
  • panko/bread crumbs as needed

Instructions

  • 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 crush it into tiny pieces, using your hands. Set aside.
  • 2. In a bowl, add the crumbled tofu and the ingredient A. Mix together well.
  • 3. Moisten your hands and take a handful of the croquette mixture, then shape it into round or oval patties. Coat all around with panko/bread crumbles. Repeat this process until you use all the croquette mixture.
  • 4. Deep-fry the tofu croquettes, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot with your favorite sauce (like mayonnaise, soy sauce, ketchup, tonkatsu sauce, chili oil etc...)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Japanese, Seafood, Tofu

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