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

Homemade Easy Ramen

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

For the soup base

25g weipa or chinese chicken stock powder
2 1/2 tsp hondashi powder
5 tsp kosher salt
3 garlic cloves - grated
2 1/2 tbsp vegetable oil
1 1/4 tsp [kobucha japanese kelp tea|https://amzn.to/314Gtoh (optional)|]
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Ingredients (for 1 person) :
5g weipa or chinese chicken stock powder
1/2 tsp hondashi powder
1 tsp kosher salt
1/2 garlic cloves - grated
1/2 tbsp vegetable oil
1/4 tsp kobucha japanese kelp tea (optional)
Ramen noodles for 1 person

Instructions

1. In a cooking bowl, add all the soup base ingredients and mix well.
2. Add some soup base in a serving bowl. Set aside.
3. Cook your ramen according to the package instructions.
4. Pour soup stock or boiled water into a serving bowl and mix to dissolve the soup base.
5. Add ramen and your favorite topping. Today I top with char siu, scallion and sesame.
Enjoy :)

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!

February 6, 2021

Genmai Baguette with Roasted Rice

Serving Size

2 medium size baguettes

Prep Time

1 hour

Cook Time

15 minutes

Wait Time

1 hour, 30 minutes

Total Time

1 hour, 15 minutes

Ingredients

For the 'genmai' :

50g white or brown short grain rice
2 tbsp water

For the baguette :

200ml water
250g bread flour (T65)
5g fine salt
2g malt powder (optional)
2g dry yeast (i use saf)

Instructions

1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
8. Pre-heat the oven to 240℃ degree.
9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
11. Remove from the oven and let it cool down on a wire rack.