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Dans la lune

October 26, 2019

Ground beef samosa stick

Ground beef samosa stick

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Persons
4
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Ground beef samosa stick

Ingredients

  • 350g ground beef
  • 3 to 4 garlic cloves - grated
  • 1 shallots - finely chopped
  • 120g any cheese you like
  • 1 tsp cumin powder
  • 1/2 tsp fine salt
  • 1/2 tsp sugar
  • 1/2 tsp sweet paprika powder
  • 1 tsp soy sauce
  • some spring roll wrappers, as many as you need

For the glue

  • 1 tbsp flour mix with 1 tbsp water in a small cup

Instructions

  • 1. In a bowl, add all the ingredients and knead well to mix.
  • 2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal, then roll as per picture. Repeat until you use up all the filling mixture.
  • 3. Pour oil (1~2cm) in a wok or a large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook from all sides, turning occasionally, until nicely and evenly golden. Transfer to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
  • 4. Serve hot!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

September 18, 2018

Ground beef garlic fried Rice

Ground beef garlic fried Rice

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Persons
5
Ground beef garlic fried Rice

Ingredients

  • 350g ground beef
  • 5 to 6 garlic cloves - thinly sliced
  • 1 leek - roughly chopped

For the seasoning

  • 1 1/2 tbsp chicken broth paste or weipa or gara soup powder
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 2 tbsp white wine or cooking sake
  • 3 cups cooked white rice
  • 10g salted butter

Instructions

  • 1. In a wok, heat 2 tbsp oil and fry the garlic until lightly browned. Transferr to a plate and set aside.
  • 2. In the same wok, fry the ground beef until no longer pink then add the leek. Fry for a few minutes. Transfer to a plate and set aside.
  • 3. In a same wok, add 1 tbsp oil and cook the rice over high heat. Sprinkle white wine (or cooking sake) over rice, stirring continuously to avoid burning.
  • 4. Add fried garlic from #1 and cooked beef from #2 over the rice. Stir to combine for a few more minutes. Add all the seasoning ingredients and fry to mix.
  • 5. Add butter and fry for a few seconds more until the butter is melted.
  • Serve hot!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice

May 28, 2018

Quick ground beef and rice bowl

Quick ground beef in rice bowl

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Persons
4
Quick ground beef in rice bowl

Ingredients

  • 350g ground beef
  • 1 leek - chopped

- Ingredient A -

  • 2 tbsp cooking white wine or cooking sake
  • 2 tbsp mirin
  • 3 1/2 tbsp soy sauce
  • 3 tbsp sugar
  • 1/2 tbsp ginger powder
  • 1/2 tbsp miso

Instructions

  • 1. In a skillet, heat 1 tbsp oil and fry the meat and leek until meat is no longer pink.
  • 2. Add all the ingredient A to season, continue stirring for a few more minutes.
  • 3. Serve over the hot steamed rice!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice

April 22, 2018

Beef filled lotus – Renkon hasami yaki

Beef filled fried lotus – Renkon hasami yaki

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Persons
5
Beef filled fried lotus – Renkon hasami yaki

Ingredients

  • 500g (approx) lotus root/renkon - peel the skin, cut into thin slices, 2 to 3mm and soak in water for about 10 mins

- Ingredient A -

  • 350g bround beef
  • 25g fresh ginger
  • 1 leek - finely chopped
  • 1 egg
  • 2 tbsp katakuriko/potato starch
  • 1 tsp brown sugar
  • 1/2 tsp fine salt
  • 1 tbsp mirin
  • 1 tsp sesame oil
  • Some extra katakuriko to coat lotus root / renkon

For the sauce

  • 2 tbsp soy sauce
  • 3 1/2 tbsp white wine or cooking sake
  • 1 1/2 tbsp sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp mirin

Instructions

  • 1. In a bowl, add all the ingredient A and knead until well combined and sticky. Set aside.
  • 2. Gently pat the lotus root dry with a paper towel. On a slice of lotus root, place about 2 tbsp filling from #1 and spread. Cover with another slice of lotus root on top and press down to make a sandwich.
  • 3. In a small cooking pot, add the sauce ingredient and bring it to boil. Simmer for a few minutes until the sauce is slightly thickened. Set aside.
  • 4. Coat the lotus roots 'sandwich' with katakuriko thinly. When all are ready, add a generous amount of oil to a skillet on medium-low heat and place the sandwiches gently on it. Cook one side until browned and flip to the other side. Cover and simmer for about 5 mins or cook until meat is cooked through.
  • 5. Serve hot with the sauce!
© 2021 Copyright Dans la lune

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

April 22, 2018

Meat stick spring rolls

Meat stick spring rolls

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Persons
5
Meat stick spring rolls

Ingredients

- Ingredient A -

  • 200g spinach - chopped
  • 350g ground beef
  • 1 tbsp ginger powder
  • 1 tsp fine salt
  • 1 tbsp cumin powder
  • 2 tsp garlic powder
  • 40 spring roll wrappers (approx.) - I use 15cm x 15cm square

For the glue

  • 1 tbsp plain flour or cake flour (T45) - dissolve in 2 tbsp water

Instructions

  • 1. Add all the ingredient A into a bowl and knead it until well combined and sticky.
  • 2. I have 2 different ways for wrapping. Method shown on the second picture goes like this : Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
  • 3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :) Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
  • 4. Serve hot!
© 2021 Copyright Dans la lune

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

April 22, 2018

Hijiki and tofu meatballs

Hijiki and tofu meatballs

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Persons
4
Hijiki and tofu meatballs

Ingredients

  • 3 garlic cloves - finely chopped
  • 25g fresh ginger - finely chopped
  • 350g firm tofu
  • 80g zha cai - finely chopped
  • 350g ground beef

- Ingredient A -

  • 1 tbsp sugar
  • 1/2 tsp fine salt
  • 1 tbsp soy sauce

- Ingredient B -

  • 1/3 cup panko/bread crumbs
  • 1 tbsp mayonnaise
  • 1/2 tbsp ginger powder
  • 1 tbsp mirin
  • 10g hijiki - soak about 5 mins in water and drain
  • 1 egg

For the sauce

  • 2 tbsp bulgogi sauce / korean BBQ sauce
  • 1 tbsp ketchup
  • 1 tbsp tonkatsu or chuno sauce
  • 1 tbsp mayonnaise

Instructions

  • 1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
  • 2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
  • 3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
  • 4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
  • Serve hot with the sauce!
© 2021 Copyright Dans la lune

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

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