Name: Thai Yellow Curry with Homemade Thai Curry Paste
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 250g homemade thai yellow curry paste; 300g pork belly; 1 small size potato - cut into small pieces (thin); 1/2 carrot - cut into small pieces (thin); 1/2 onion - sliced; 1/2 red or green bell pepper - cut into julienne; 1 tbsp vegetable oil; 300ml coconuts milk; 300ml water; 1 tsp thai fish sauce; 1 tsp coconuts sugar or brown sugar; a dash of salt to your taste (optional); Steamed rice

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

250g homemade thai yellow curry paste
300g pork belly
1 small size potato - cut into small pieces (thin)
1/2 carrot - cut into small pieces (thin)
1/2 onion - sliced
1/2 red or green bell pepper - cut into julienne
1 tbsp vegetable oil
300ml coconuts milk
300ml water
1 tsp thai fish sauce
1 tsp coconuts sugar or brown sugar
a dash of salt to your taste (optional)
Steamed rice

Instructions

1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
3. Add coconuts milk and mix well, then add water.
4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
6. Serve hot with steamed rice!

March 28, 2021

Taiwanese Castella Cake

Serving Size

15x15cm mold

Prep Time

30 minutes

Cook Time

1 hour, 30 minutes

Total Time

2 hours

Ingredients

55g vegetable oil (I use colza)
5g unsalted butter
70g plain/cake flour (T45)
4 eggs
70g sugar
60ml whole milk
1/2 to 1 tsp vanilla extract

Instructions

1. Prepare a mold (15x15cm square), insert parchment paper. (Paper must be higher than the mold, by 3 to 5cm). Cover the bottom of the mold with 2 aluminium layers. Set aside.
2. In a cooking bowl, add the oil and unsalted butter. Microwave 2 min at 600w to reach about 80℃. Add the flour, using a cooking sieve and mix well with an egg whisk. Set aside.
3. In a small cup, pour the milk and add the vanilla extract. Mix and microwave 20 sec at 600w to reach about 40℃. Then add it to the cake mixture in one go. Mix well.
4. Add egg yolks in 3 to 4 times. Mix lightly at each addition. Set aside.
5. In an another bowl, add white egg and whisk with an electric hand mixer. Once it starts getting harder, start adding the sugar in 3 to 4 times. Whisk until medium peaks form.
6. Add 1/3 of the egg white to the egg yolk mixture, mix well. Add another third, mix gently together. Finally add all the remaining white egg. Mix with a rubber spatula until egg whites and yolks are well combined.
7. Transfer into the prepared mold and flatten the surface with a rubber spatula. Remove bubbles using a chopstick.
8. In a oven-safe pan, over a folded cloth, place the cake mold. Add warm water (about 40℃), 2 to 3cm deep, and bake in a preheated oven (without fan) at 150C° for 1h ~ 1h 10mn.
9. Drop from about 10cm height to prevent deflating. Unmold and transfer onto a wire rack. Gently remove the parchment paper.
10 Cut in half the cake and slice to serve! You can also sandwich whipped cream in it and fruits to enjoy :)

March 12, 2021

Salmon Donburi Rice Bowl – Quick Lunch

Salmon Donburi Rice Bowl - Quick Lunch

Persons

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Ingredients

200g salmon tartare - cut into small cubes
1/2 onion - thinly sliced
2 tbsp mayonnaise
a dash of salt and sugar
2 eggs

For the sauce (but you can also use off-the-shelf tsuyu)

2 tbsp soy sauce
1 tsp sugar
some sesame oil

Instructions

1. In a small cup, add all the sauce ingredient and mix. Microwave 20 to 30 sec at 600w. Set aside.
2. Soak the onion in water for about 10 min and then drain well. Transfer into a small bowl and add mayonnaise, salt and sugar. Mix and set aside.
3. In a cooking pot, boil water and cook eggs for 6 mins (or more if you like harder eggs). After they are done, soak them in cold water until use.
4. Serve the hot steamed rice in your serving bowl. Add onion slices on top, then salmon. Roast with a cooking torch if you like (optional). Pour the sauce and sprinkle chopped scallion.
5. Place the boiled egg (cut in half), enjoy!

Notes

You can also use off-the-shelf tsuyu / 3x concentrated (つゆ), in this case silute 1 part tsuyu with 3 parts water. Adjust adding water to your taste.

February 23, 2021

Strawberry Butter

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

60g salted or unsalted butter - softened
40g strawberries
20 to 25g white sugar
a dash of salt if you used unsalted butter

Instructions

1. In a small cooking pot, add strawberry and sugar, cook until strawberries are soft.
2. Transfer into a safe-heat bowl and blend until smooth. Then set aside.
3. In an another bowl, add the butter (softened), and mix with an electric hand mixer until smooth. Then add the strawberry puree little by little (or else butter and puree would separate). Mix well at each addition, continue until you use it all up.
4. Add a dash of salt if you used unsalted butter. Mix. Transfer into a small cup, cover and chill in the fridge.
Enjoy with a slice of bread or anything else you like!

December 12, 2020

Chocolate Mochi

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

Ingredients

100g glutinous rice flour
70g white sugar
120ml water
100ml milk
60g chocolate (i use milk chocolate) - cut into small pieces
cocoa powder (unsweetened)

Instructions

1. Spread some cocoa powder onto a plate and set it aside.
2. In a bowl, add glutinous rice flour, sugar and mix well.
3. Add milk and water, then mix well. Transfer to a cooking pot.
4. Cook over medium heat. Mix gently with a silicone spatula. Once it starts to be thick, add chocolate and mix constantly until completely incorporated.
5. Cook until it all comes together, silky and smooth. Spread some cocoa powder onto the workspace and place the mochi on it. Spread more cocoa powder over the mochi.
6. Coat mochi with cocoa powder on all sides. Shape it to an about 2cm thickness. Cut into bite sizes, dust with more cocoa powder on all sides and place mochi on the plate you prepared.
7. Cover with saran wrap and chill in the fridge before eating.

December 12, 2020

Homemade Olive Oil Sardines　オイルサーディン

Homemade olive oil sardines

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

10 sardines in filets - cleaned, scaled
500ml water
5g fine salt
olive oil - enough to cover the sardines

Ingredient A

1 dried red chili or more
1 to 2 bay leaves
1 to 3 garlic cloves (or more!) - thinly sliced
1 tsp soy sauce
some oregano flakes

Instructions

1. Prepare the sardines, Remove if any bones left and cut in half. Remove skin if you prefer.
2. Add 500ml water and add 5g fine salt (1%). Mix. Add the sardines in the salted water and soak for 1 hour.
3. Wipe the sardines with a kitchen towel and place in the frying-pan. Pour some olive oil to cover the sardines. Then add all the ingredient A.
4. Cook over medium-high heat and bring it to a boil. Once it is boiling, reduce the heat to low and simmer for about 40 minutes.
5. Sprinkle salt to your taste. Remove from the heat.
6. Serve hot or cold :)

Notes

You may keep it a few days in the fridge.