Name: Shoyu Senbei - Senbei with soy sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 20g rice flour; 1/2 tsp sugar; 1/4 tsp fine salt; 1/2 tbsp grated parmesan; 1 tbsp white sesame; 20ml boiled water; 150g steamed japanese rice (reheat with a microwave if was frozen); ; For the dipping :; 1/2 tbsp soy sauce; 1/2 tsp mirin; 1/2 tsp sugar; ; 1/4 sheet of nori/seaweed - cut into small pieces

May 3, 2020

Soy Sauce ‘Shoyu’ Senbei

Shoyu Senbei - Senbei with soy sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Asian & Wafu, Bread & Pizza, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Rice, Sweet cooking

Shoyu Senbei - Senbei with soy sauce

Ingredients

20g rice flour
1/2 tsp sugar
1/4 tsp fine salt
1/2 tbsp grated parmesan
1 tbsp white sesame
20ml boiled water
150g steamed japanese rice (reheat with a microwave if was frozen)

For the dipping :

1/2 tbsp soy sauce
1/2 tsp mirin
1/2 tsp sugar
1/4 sheet of nori/seaweed - cut into small pieces

Instructions

1. In a heat-safe bowl, add rice flour, sugar, grated parmesan and salt. Mix well.
2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it for 30 sec at 600W if it was frozen) and sesame. Knead with your hand (or a spatula) until well combined. Pre-heat the oven to 200℃.
4. Spoon some rice mixture (about 1 to 2 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on a baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
NOTE : a thinner senbei will be crispier.
5. In a small bowl, add the dipping ingredients (soy sauce, mirin and sugar) and mix. Set aside.
6. Bake senbei 10 min, pull it out from the oven once and flip them all once. Brush the dipping sauce from #5 onto each senbei and sprinkle some nori over the sauce.
7. Then put it back to the oven and bake for another 10 min.
8. Transfer to a wire rack.

https://atelierlalune.com/2020/05/soy-sauce-shoyu-senbei/

April 28, 2020

Face mask – another design

Here is another face mask design. It is quite efficient as it requires less fabric than the previous one ;-) I also tried with Jersey fabric for the outer shell and it worked out very fine :-)

Download from the product page here – don’t worry it’s free of course!

April 25, 2020

Char Siu (BBQ pork belly)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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

Servings: 5 persons

Char Siu (BBQ pork belly)

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:)

https://atelierlalune.com/2020/04/char-siu-bbq-pork-belly/

April 16, 2020

Nutella ice cream with compressor machine

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Nutella ice cream with compressor machine

Ingredients

1 egg yolk
50g white sugar
400ml whole milk
1 tbsp glucose powder
120g nutella
150ml heavy cream

Instructions

1. In a bowl add egg yolk. Pour the milk in little by little, and mix. Add sugar and mix.
2. Transfer this milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add glucose powder and nutella into the milk mixture. Mix well with a spatula until all is dissolved. Let it cool down completely in a water bath.
4. Once the milk mixture is cooled completely, add heavy cream. Whisk until well combined.
5. Place the mixture in your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
6. Transfer the ice cream to a storage container, and let it freeze until you eat!

Notes

I use a Cuisinart ICE 100, but any other similar compressor machine will do.

https://atelierlalune.com/2020/04/nutella-ice-cream-with-compressor-machine/

March 26, 2020

Thai Yellow Curry with homemade paste

homemade yellow paste Thai Curry

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Soup

Servings: 5 to 6 people

homemade yellow paste Thai Curry

Ingredients

For the curry paste

5 garlic cloves
2 shallots
20g fresh ginger
1 tsp kosher salt
3 to 5 fresh kaffir lime leaves (or 1 skin of lime)
1 to 2 dried red chili
2 tbsp curry powder
1 tbsp turmeric powder
2 tsp white sugar
50ml vegetable oil
1 fresh lemongrass
1/2 tsp kapi (Thai shrimp paste) - (optional)
1 tbsp coriander powder
1 tbsp cumin seeds
400g pork belly
1 small size potato - cut into bite sizes
1/2 carrot - cut into small pieces
1/2 onion - sliced
1/2 red or green bell pepper - cut into bite sizes
1 tbsp vegetable oil
340ml coconuts milk
400ml water
1 tsp thai fish sauce
1 tbsp coconuts sugar or brown sugar

Instructions

1. In a small frying-pan, add coriander powder (1 tbsp) and cumin seeds (1 tbsp). Fry for a few minutes until they are fragrant and set aside.
2. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients (garlic, shallots, ginger, kosher salt, kaffir lime leaves, chili, curry powder, turmeric powder, sugar, oil, lemongrass, kapi) and also coriander powder and cumin seeds from #1.
3. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!
4. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Set aside.
5. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #3 a few minutes until fragrant.
6. Add coconuts milk gradually and mix well, then add water.
7. Add the cooked pork, and vegetables (carrot, onion and potato, but not the green bell pepper yet). Bring it to a boil. Once it is boiling, then reduce the heat to low and simmer for about 10 min with the lid on.
8. Lift the lid, add fish sauce, coconut sugar (or brown sugar) and red bell pepper. Bring it to a boil.
9. Serve hot with steamed rice!

https://atelierlalune.com/2020/03/thai-yellow-curry-paste/

March 22, 2020

Homemade soy sauce (shoyu) ramen

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Asian Noodles, Chicken, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Soup

Servings: 5 persons

Homemade soy sauce (shoyu) ramen

Ingredients

650g pork belly
1.2L + 1L water
green parts of a leek
fresh ginger (optional)
50ml cooking sake or cooking white wine

For the soy sauce soup base :

(A)
50ml vegetable oil
1 tbsp sesame oil
10cm leek - cut into small pieces
1 tsp katsuo flakes
3 garlic cloves - grated
(B)
100ml soy sauce
3 tbsp cooking sake or cooking white wine
2 garlic cloves - grated
1/2 tsp balsamic vinegar
1 tsp hondashi powder
1/2 tsp sugar
2 tbsp weipa, shantung, chicken stock powder
1/2 tbsp oyster sauce
(C)
50ml soy sauce
50ml mirin
2 tbsp honey
1 tbsp sugar
1/4 tsp hondashi powder

For the topping : your choice,

leek - cut into julienne
egg - boiled
char siu - sliced
grated white sesame

Instructions

1. making the soup stock In a big cooking pot, add 1.2L water, pork belly, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 30 min.
2. Remove from the heat. Take pork belly, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L (another) water more into the stock, then set aside.
3. In a frying-pan, add all the ingredient (C) and bring it to a boil. Place boiled pork skin side down. Cook for all sides until a nice golden brown. Cut into slices and set aside.
4. making the soy sauce soup base
In a small heat-resistant bowl, add (B) and set aside. In a samll cooking pot, add (A) and bring it to a boil, simmer for 2 minutes. Immediately strain (A) into (B). Mix well until combined. Set aside.
5. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping as you like. Serve hot!