Dans la lune

Homemade “teuchi” Egg Noodles

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Homemade "teuchi" Egg Noodles

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking

Servings: 3 people

Homemade "teuchi" Egg Noodles

Ingredients

  • 250g bread flour (T65)
  • 50g plain flour/cake flour (T45)
  • 129g water
  • 1 egg yolk
  • 7g salt
  • 5g baking soda

Instructions

  • 1. Hand whisk together bread flour and plain flour in your stand mixer bowl. Fit it with the dough hook.
  • 2. In a small cup, add salt and baking soda. Mix well until dissolved, then add egg yolk. Mix well.
  • 3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 3 pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again at the thickest setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn dial to the next setting 2 and run dough through once or twice. Repeat (once or twice) at each following position until you reach setting 5 or 6.
  • 8. Repeat with the rest of dough balls.
  • 9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • 10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. Well, you can skip this step if you want to use them on the same day.
  • 11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

    TIP: You can also freeze the noodle bundles to use them later.
https://atelierlalune.com/2020/01/homemade-teuchi-egg-noodles/

Milky tonkotsu ramen with soy milk

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Milky tonkotsu ramen with soy milk

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

Milky tonkotsu ramen with soy milk

Ingredients

  • 400g pork belly - thinly sliced
  • 500g water
  • 2 tbsp cooking sake or white cooking wine

  • 25g lard (or 2 tbsp oil)
  • 3 garlic cloves - finely chopped
  • 1L soy milk
  • 500g water

  • Ramen noodles for 5 people

    For the seasoning
  • 3 tbsp chicken bouillon powder
  • 1 1/2 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp sugar

Instructions

  • 1. In a cooking pot, add 500g water and bring it to a boil.
  • 2. Add sake/wine and pork, bring it to a boil again. Simmer for a few minutes until pork is no more pink.
  • 3. Remove the pork on the plate and set aside. Keep the water in which you boiled the pork to make the soup. Strain the broth through a fine sieve into a bowl and set aside.
  • 4. In a large cooking pot, heat lard and cook the garlic until fragrant. Add the boiled pork and cook lightly. Remove from the heat.
  • 5. You can brown the pork with a kitchen torch if you have one (optional).
  • 6. Now add the broth in the cooking pot with the cooked pork, add soy milk and another 500g water.
  • 7. Add the seasoning ingredients and bring it to a boil. Skim off the top foamy layer.

    Now we put it all together :
  • 8. Boil the noodles according to the package directions, drain them very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with some vegetable and eggs of your choice. Sprinkle some ground toasted sesame seeds to taste.
https://atelierlalune.com/2020/01/milky-tonkotsu-ramen-with-soy-milk/

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

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Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking

Servings: 5 persons

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

  • 430g bread flour/strong flour/all-purpose flour (T65)
  • 20g gluten powder
  • 50g tapioca flour
  • 100g plain flour/cake flour (T45)
  • 258g water
  • 15g fine salt
  • 10 ~15g baking soda

  • katakuriko/potato starch

Instructions

  • 1. Hand whisk together the flour, gluten and tapioca in your stand mixer bowl. Fit it with the dough hook.
  • 2. In a small cup, add water, salt and baking soda. Mix well until dissolved.
  • 3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 6 equal pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn dial to the next thickness setting 2 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 4 or 5. Roll out the dough to your desired thickness.
  • 8. Repeat with the rest of dough balls.
  • 9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • 10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. You can skip this steps if you want to use them on the same day.
  • 11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

    For Yakisoba
  • If you want to use the noodle for YAKISOBA, first steam the noodles for about 5~6min and boil for 1~2min. Wash with cold water to remove the slimy bits from the noodles.

    NOTE: You can also freeze the noodle bundles.
https://atelierlalune.com/2019/11/teuchi-ramen-honemade-ramen-or-yakisoba-noodles-with-kitchenaide/

Menma topping for Ramen

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Menma topping for Ramen

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Vegetables

Menma topping for Ramen

Ingredients

Instructions

  • 1. In a small cooking pan, heat 1/2 tbsp sesame oil and fry the garlic until fragrant. Add sliced bamboo shoot and stir lightly. Add water, all the seasoning ingredients and bring it to a boil.
  • 2. Reduce the heat to low and simmer for about 20 mins or until the liquids have almost evaporated.
  • 3. Let it cool to room temperature and store in the container with the remaining liquid in the refrigerator!
https://atelierlalune.com/2019/11/menma-for-ramen/

Easy and quick roasted pork belly

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Easy and quick roasted pork belly

Prep Time: 30 hours

Cook Time: 40 hours

Total Time: 70 hours

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

Servings: 5 persons

Easy and quick roasted pork belly

Ingredients

  • 650g pork belly

Instructions

  • 1. In a large saucepan, place the pork belly and pour water to cover the pork completely (about 1cm more water above the pork). Add the ingredient A and bring it to a boil. Turn the heat to low and cook for about 30 to 40 min at low heat.
  • 2. In a frying-pan, add all ingredient B and bring it to a boil. Place the boiled pork from #1 on the sauce. Let it cook down while coating the sauce on all pork sides.
  • 3. Slice the pork and serve!
https://atelierlalune.com/2019/09/easy-and-quick-roasted-pork-belly/

Pork dandan noodles

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Pork dandan noodles

Prep Time: 30 hours

Cook Time: 30 hours

Total Time: 60 hours

Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pork

Servings: 5 persons

Pork dandan noodles

Ingredients

  • 600g ground pork
  • 3 garlic cloves - finely chopped
  • a thumb-size piece of ginger - finely chopped
  • 1 tbsp doubanjiang
  • 40g cashew nut - roughly crashed
  • 1 tsp szechuan peppercorns - roughly crashed

  • 1 leek - half chopped to fry, half stripe to garnish

Instructions

  • 1. In a frying pan, heat 1 tbsp vegetable oil and cook garlic and ginger until fragrant. Add doubanjian and cook.
  • 2. Add cashew nut and szechuan peppercorns and cook.
  • 3. Add ground pork and cook until no longer pink. Add chopped leek and cook lightly.
  • 4. Season with ingredient A. Cook for a few minutes and turn off the heat. Set aside.

  • 5. For the soup In a large saucepan, heat 1 tbsp oil, and cook garlic until fragrant. Add sesame, cashew nut and sesame paste and cook. Then add soy sauce and black vinegar. Set aside.
  • 6. In the prepared water (1600ml), add chicken powder to melt.
  • 7. In a large saucepan, add the soup from #6 gently. Bring to a boil. Then add sichuan peppercorn oil.
  • 8. Add dash of salt to your taste.
  • 9. All together now Cook noodles according to the package instructions and divide them between serving dishes and top with pork and leek/striped.
  • 10. Pour the soup over the noodles with some chili oil, if desired.
https://atelierlalune.com/2019/09/pork-dandan-noodles/