October 10, 2020

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pasta, Rice

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Ingredients

500g cake/plain flour (T45)
70g potato starch
15g gluten
15g rice flour
230ml water
5g fine salt
potato starch/katakuriko

Instructions

1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, potato starch and rice flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)

https://atelierlalune.com/2020/10/homemade-gyoza-wrappers-v1-with-philips-pasta-maker/

October 5, 2020

Mango mochi – Mochi Recipe

Mango mochi - Mochi Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Fast & Yummy, Fruits, Mochi, Sweet cooking

Mango mochi - Mochi Recipe

Ingredients

For the filling :

90g (about) mango - cut into small 15 pieces
100ml heavy cream/whipping cream
10g white sugar
2g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

For the mochi :

100g glutinous rice flour
50g white sugar
180 to 200ml water
Katakuriko/potato starch

Instructions

1. Start with the filling
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould).
2. In a small cup, add sugar and cream stabilizer. Mix and set aside. Better use stabilizer if your cream is less than 35% fat.
3. In another bowl, add whipping cream and blend with an electric hand mixer for a few seconds. Then add the sugar mix. Beat until firm peaks form.
4. Add the whipped cream in the moulds. About 1 tsp in each mould. Flatten the cream top. Place the mango bits on the cream. Then cover with the remaining whipped cream. Flatten the top.
5. Move to the freezer until firm.
6. Making mochi (Only once the filling is firm!)
In a bowl, add glutinous rice flour, sugar and water. Mix well. Transfer into a cooking pot.
7. Heat over medium heat, stir constantly, until smooth and silky (about 2 to 4 minutes).
8. Spread katakuriko/potato starch onto your working surface or chopping board. Place the mochi. Divide into 15 pieces.
9. Take one mochi and shape it in a small disk (a bit bigger than 4cm). Pull out one filling from the freezer. Pull the edges of the mochi disc over the filling so as to cover it. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board. Repeat with the others.
10. Keep in the fridge until the filling is unfrozen. Enjoy :)

https://atelierlalune.com/2020/10/mango-mochi-mochi-recipe/

September 4, 2020

Japanese Sesame Dressing

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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

Servings: 5 persons

Japanese Sesame Dressing

Ingredients

2 tbsp white sesame
1 tbsp sesame oil
1/2 tsp honey
50g mayonnaise
1/4 tsp sugar
1/3 tsp soy sauce
2 tsp water

Instructions

1. In a small frying-pan, cook the white sesame until lightly brown (about 2 to 3 minutes).
2. Transfer into a cup (or a bowl) for your hand blender. Add sesame oil and honey. Blend them, using a hand blender, until they turn into a paste. It is better if it's not completely smooth actually.
3. Transfer the sesame paste to a bowl, add mayonnaise, sugar, soy sauce and water. Mix well. Chill in the fridge until you serve. Better if served cold.
4. Serve with salad!

https://atelierlalune.com/2020/09/japanese-sesame-dressing/

August 28, 2020

Cold dan dan noodles

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

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

Servings: 5 persons

Cold dan dan noodles

Ingredients

Ingredient A

30g toasted white sesame
3 to 4 garlic cloves
2 tbsp vegetable oil
1 tbsp sesame oil

Ingredient B

30ml soy sauce
1 tbsp gold plum chinkiang vinegar or black vinegar
1 tbsp toban djan / chili bean sauce
1 tbsp + 1 tsp chicken bouillon powder or weipa
1 1/2 tsp kosher salt
1/4 tsp sugar
1/2 to 1 tsp sichuan peppercorn oil
800ml soy milk
1L water
ramen noodles for 5 people

For the topping :

Amakara beef
1 leek - cut into julienne

Instructions

1. In a bowl, add ingredient A and blend with your hand blender or food processor until a smooth paste.
2. In a cooking pot, cook the sesame paste from #1 and cook for a few minutes over medium heat.
3. Add all ingredient B and cook for about 1 minute. Pour soy milk and water, add kosher salt, sugar and sichuan peppercorn oil (optional) and cook until almost boiling (not boiling!).
4. Transfer into a heat-safe bowl and let it cool to room temperature. Then chill in the fridge until cold.
5. Cook your ramen noodles according to the package directions. Drain and rince under cold water. Set aside.
6. Pour the cold soup in a serving bowl and place the noodles. Top with amakara beef (or your choice) and julienne'd leek. Serve!

Notes

You can also enjoy with hot soup!

https://atelierlalune.com/2020/08/cold-dan-dan-noodles/

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup

Servings: 5 persons

Milky Tonkosu Udon with Soy Milk

Ingredients

2 tbsp sesame oil
2 garlic cloves - finely chopped
20g fresh ginger - thinly julienne
1L water
1L soy milk
500g Pork shoulder (or pork belly) - thinly sliced
2 tbsp white sesame

For the seasoning :

2 tbsp soy sauce
2 tbsp mirin
3 tbsp chicken bouillon powder or weipa
1 tsp sugar
1 tbsp oyster sauce
1 tsp kosher salt
1 tbsp sriracha
Udon noodles for 5 people

Instructions

1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
Enjoy!

https://atelierlalune.com/2020/08/milky-tonkotsu-udon-with-soy-milk/

August 12, 2020

Fried sweet potato chips

Asian & Wafu, Cooking, Cooking Recipe, Deep Fried, Snack, Sweet cooking, Vegetables

Fried sweet potato chips

Ingredients

2 asian sweet potatoes (about 500g) - thinly sliced
3 tbsp sugar
1 tbsp water
Oil for deep frying

Instructions

1. Soak sweet potato in the water for about 10 minutes.
2. Drain well on paper towels.
3. Fry the sweet potato chips in batches until golden brown.
4. Remove the chips from the oil, and transfer over kitchen towel to drain.
5. In a wok (or frying-pan) add sugar and water and melt the sugar. Add the fried chips and mix well to coat the sugar mixture evenly.

https://atelierlalune.com/2020/08/fried-sweet-potato-chips/