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Dans la lune

February 6, 2021

Hot and Sour Soup

Hot and Sour Soup

Print this recipe
Persons
3
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Hot and Sour Soup

Ingredients

  • 1 tsp vegetable oil
  • 100g pork belly - thinly sliced, pepper-and-salted
  • 1 tsp potato starch / katakuriko
  • about 250g soft tofu - cut into cubes
  • 1/2 carrot (~50g) - cut into julienne
  • 2 to 3 shiitake (~60g) - sliced
  • 60g leek - cut into julienne
  • 2 to 3 eggs

For the Soup :

  • 800ml water
  • 3 tsp Chinese chicken bouillon powder
  • 1 tbsp cooking sake or white wine
  • 1 to 2 tbsp apple cider vinegar or rice vinegar
  • 2 tbsp soy sauce
  • 1 to 1.5 tsp kosher salt (adjust to your taste)
  • 1 tbsp oyster sauce
  • 1 tbsp potato starch / katakuriko dissolved in 1.5 tbsp water

Instructions

  • 1. In a cooking pot, heat 1 tsp vegetable oil and cook the pork. When the pork is almost cooked, add carrot, leek and shiitake. Stir-fry for a few minutes.
  • 2. Pour the water (800ml) and bring it to a boil, adding chicken soup powder, cooking sake, soy sauce, kosher salt, oyster sauce.
  • 3. Once it has boiled then add tofu and bring it to a boil again. Add vinegar (1 or 2 tbsp, depending on your taste). Pour the dissolved potato starch to thicken the soup. Then add the beaten eggs but don't mix them in until the eggs are cooked.
  • 4. Serve hot! Add Ra-yu (chili oil) or homemade rayu if you like spicy!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup, Tofu, Vegetables

January 23, 2020

Beni shoga (red pickled ginger)

Beni shoga (red pickled ginger)

Print this recipe
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Beni shoga (red pickled ginger)

Ingredients

  • 80g fresh ginger - julienne
  • 1/2 tsp salt
  • 80g apple cider vinegar
  • 20g white sugar
  • a drop of natural red food color

Instructions

  • 1. In a small cooking pot, add the ginger, then add the boiling water. Bring it to a boil. Reduce the heat to low and simmer for about 1 min.
  • 2. Drain and let it cool to room temperature.
  • 3. Add vinegar, salt, sugar and red food coloring in a sterilized container/jar. Mix well.
  • 4. Transfer the ginger into the container. Cover and let it sit in the fridge overnight.
  • 5. The ginger will change color to a light pink.
  • Serve with Yakisoba, Okonomiyaki or anything else!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Vegetables

November 20, 2019

Easy homemade pickles for burgers

Easy homemade pickles for burgers

Print this recipe
Serving Size
half of a jar
Easy homemade pickles for burgers

Ingredients

  • 250g cucumber - sliced (2 to 3 mm)

Ingredient A

  • 100g apple cider vinegar
  • 50g water
  • 1 bay leaf
  • 2 1/2 tbsp white sugar
  • 1/2 tsp fine salt

Instructions

  • 1. In a cooking pot, add all the ingredient A and bring it to a boil.
  • 2. Add the sliced cucumbers and simmer for about 10min or until most liquid has evaporated.
  • 3. Let it cool to room temperature then store in a container filled with the remaining liquid in your refrigerator!
© 2021 Copyright Dans la lune

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

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