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Dans la lune

March 28, 2021

Homemade Easy Ramen

Homemade Easy Ramen

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Homemade Easy Ramen

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)|]
  • ---------------------------------------
  • 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 :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork

February 27, 2020

Hayashi rice with pressure cooker – Hashed beef with rice

Hayashi rice with pressure cooker - Hashed beef with rice

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Hayashi rice with pressure cooker - Hashed beef with rice

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 2 onions - sliced
  • 550g beef (sliced, strips)
  • 4 tbsp plain flour (T45)
  • 15g (1 tbsp) unsalted butter
  • 50ml cooking sake or cook white wine
  • 500ml water
  • 3 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 2 tbsp ketchup
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 2 tsp kosher salt

For the topping (optional)

  • some heavy cream
  • some aonori or parsley flakes

Instructions

  • 1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the onion and cook until lightly browned. Add the beef and cook for a few minutes.
  • 2. Add the flour, stirring to combine with the onions. Then add the butter and melt it.
  • 3. Pour the cooking sake and then water. Bring it to a boil.
  • 4. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
  • 5. Remove the lid, add the seasoning (tomato paste, worcestershire sauce, ketchup, soy sauce, sugar and kosher salt ). Using a wooden spoon, mix gently.
  • 6. Serve the steamed rice on the plate and pour the "hayashi sauce" over the rice.
  • 7. Pour some heavy cream and sprinkle some green flakes to decorate if you like.
  • Serve hot!
© 2021 Copyright Dans la lune

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

February 13, 2020

Macaroni Gratin

Macaroni Gratin

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Macaroni Gratin

Ingredients

  • 1 onion - sliced
  • 170g - ham
  • 100g shrimps
  • 200g macaroni or other short pasta
  • 55g unsalted butter
  • 35g plain flour (T45)
  • 1L milk
  • 2 tsp kosher salt
  • 1 1/2 tsp sugar
  • 2 tbsp heavy cream
  • 1 tbsp parmesan cheese
  • Some shredded cheese for the topping

Instructions

  • 1. Cook the pasta : bring water to a boil, stir in salt (1 tsp) and add the pasta. Cook the pasta according to the package directions. Drain well and set aside.
  • 2. Heat 1 tbsp oil in a large frying-pan over medium heat. Add the onion and cook until wilted.
  • 3. Add the butter in the pan and let it melt completely. Then add the flour to the mixture, stirring to combine with the onions.
  • 4. Pour the milk gradually. Mix well each time. Once all the milk is incorporated, add shrimps and ham, mix well. Then add also the seasoning salt, sugar, heavy whipping cream and parmesan cheese, stirring frequently. Cook for a few minutes.
  • 5. Finally, add the cooked pasta. Mix well.
  • 6. Divide the mixture into each baking dish. Top with shredded cheese (of your choice), as much as you want, over the gratin.
  • 7. Pre-heat the oven to 200℃. Bake the gratin for 15 min. Cover with alminium and bake 5 min more.
  • Serve hot!
© 2021 Copyright Dans la lune

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

February 13, 2020

Chicken wrap

Chicken wraps

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Persons
4
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Chicken wraps

Ingredients

  • 4 boneless, skinless chicken thighs

For the seasoning sauce

  • 80ml soy sauce
  • 4 tbsp sugar
  • 2 tbsp cooking sake or cook white wine
  • 1 tsp fresh ginger - grated
  • 2 1/2 tbsp vegetable oil
  • 2 tbsp mirin
  • Some wraps (homemade)
  • 1 leek - finely julienne

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix. Set aside.
  • 2. Stab the chicken thighs with a fork. Place them in the seasoning mix and soak for about 30 min.
  • 3. In a frying-pan, heat 1 tbsp vegetable oil and place the chicken (skin side down first), removing excess seasoning sauce. Cook until lightly browned. Cover and simmer for about 3 min.
  • 4. Pour the remaining sauce and continue cooking until it's syrupy or until reaching your desired thickness.
  • 5. To serve, spread some sauce and mayonnaise on each wrap. Top up with leek (or cucumbers), chicken. Roll up and eat!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Cuisine, Everyday cooking, Fast & Yummy

February 7, 2020

Katsu curry

Katsu curry

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Katsu curry

Ingredients

  • 500g boneless pork shoulder - cut into sliced 1 to 2cm thickness each
  • 2 eggs - mix with 30 ml milk
  • some panko/bread crumbs
  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 1 carrot - finely chopped
  • 2 onion - finely chopped
  • 1 thumb of ginger (8g) - finely chopped
  • 1/4 apple - grated
  • 1.2L water
  • 1/2 tbsp worcestershire sauce
  • 170 to 190g curry roux (depends on your taste)
  • 1 tsp sugar (optional)

Instructions

  • 1. In a big cooking pot, heat 1 tbsp oil, cook the garlic and ginger until fragrant. Add carrot and onion and cook until the onion is lightly browned. Then add the grated apple and mix.
  • 2. Pour the water. Add the worcestershire sauce and bring to a boil.
  • 3. Add the curry roux. You can use 170~190g or you can simply stop when get the thickness you like. Add sugar if you like.
  • 4. Now make the katsu Stab the pork with a fork. Season the pork pieces with salt and pepper, then dust with flour. Now dip them in the beaten egg mixture. Finally coat with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
  • 5. In a frying pan, heat up the cooking oil over medium high heat until it reaches 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
  • 6. Slice the cooked tonkatsu into strips. Serve the steamed rice in a plate or bowl and place the sliced tonkatsu on top. Now pour curry sauce. Garnish with the chopped green long onion or with beni shoga over the rice if you like.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese, Pork, Soup

February 6, 2020

Zaru Soba – Cold Soba Noodles – buckwheat noodles

Zaru Soba - Cold Soba Noodles - buckwheat noodles

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Zaru Soba - Cold Soba Noodles - buckwheat noodles

Ingredients

For the soba tsuyu (dipping sauce)

  • 250 ml water
  • 1 tbsp dashi powder
  • 50ml mirin
  • 30ml soy sauce
  • 1/2 tbsp sugar
  • 1 or 2 nori seaweed sheets
  • 1 leek - thinly sliced
  • Soba noodles for 5 people
  • wasabi (optional)

Instructions

  • 1. In a small cooking pot, add all the soba tsuyu ingredients and bring it to a boil. Reduce the heat to low and simmer for about 1 min. Remove from the heat and set aside until it cools down. Then keep the sauce in an airtight container and store in the refrigerator until soba is ready.
  • 2. In a large cooking pot, boil a potfull of water. Cook the soba noodles according to the package instructions (they depend on which kind of soba or brand you use). Or until your favorite tenderness.
  • 3. Rinse the soba noodles in the cold water to get rid of starch before you serve.
  • 4. Drain completely and divide soba among the serving plates. Garnish with shredded nori sheet on top.
  • 5. Pour enough "soba tsuyu" from the fridge into a small bowl for dipping the soba and serve with a side of sliced leek and wasabi.
© 2021 Copyright Dans la lune

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

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