Dans la lune

Wiener Sausage Bread

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Wiener Sausage Bread

Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy

Wiener Sausage Bread

Ingredients

  • 190g bread flour (T65)
  • 5g gluten flour
  • 30g plain flour/cake flour (T45)
  • 3.5g salt
  • 15g sugar
  • 100g milk
  • 20g water
  • 30g egg, sieved (keep the excess for brushing)
  • 15g unsalted butter
  • 3g dry yeast

    For the topping
  • mayonnaise
  • ketchup
  • aonori or basil flakes

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. With a pastry brush, gently brush the surface with egg.
  • 6. Gently place each sausage on the bread.
  • 7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
  • 8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.
https://atelierlalune.com/2020/01/wiener-sausage-bread/

Menma topping for Ramen

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Menma topping for Ramen

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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

Menma topping for Ramen

Ingredients

Instructions

  • 1. In a small cooking pan, heat 1/2 tbsp sesame oil and fry the garlic until fragrant. Add sliced bamboo shoot and stir lightly. Add water, all the seasoning ingredients and bring it to a boil.
  • 2. Reduce the heat to low and simmer for about 20 mins or until the liquids have almost evaporated.
  • 3. Let it cool to room temperature and store in the container with the remaining liquid in the refrigerator!
https://atelierlalune.com/2019/11/menma-for-ramen/

‘iri dofu’ Scrambled Tofu (easy)

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'iri dofu' Scrambled Tofu (easy)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Tofu

Servings: 3 persons

'iri dofu' Scrambled Tofu (easy)

Ingredients

  • 1/2 carrot - julienne
  • 3 brown mushrooms (80g)- sliced
  • 1/2 leek - julienne
  • 1 tofu (about 250g) - boil in hot water for 3min
  • 170g chicken thighs - cut into small pieces
  • 1 tbsp sesame oil

    Ingredient A
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 4 tbsp water
  • 1/2 tsp dashi powder

  • 1 eggs
  • dash of salt (optional)

Instructions

  • 1. In a frying-pan, heat sesame oil and cook chicken and carrot until meat is no longer pink. Add mushrooms and leek. Cook.
  • 2. Break tofu into several bite pieces and add them in. Tofu will naturally break more while stirring.
  • 3. Add ingredient A (mix them ahead of adding). Bring it to a boil, stirring constantly, then pour the beaten egg onto it. Scramble it all together gently. Add a dash of salt if necessary.
  • Serve hot!
https://atelierlalune.com/2019/11/easy-scrambled-tofu-iri-dofu/

Pilaf Rice

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Pilaf Rice

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Seafood

Servings: 4 people

Pilaf Rice

Ingredients

  • 1/2 carrot - finely chopped
  • 1/2 onion - finely chopped
  • 3 rice cooker cups - uncooked Japanese rice (1 rice cooker cup = 150 g, so about 450g)
  • 100 to 150g raw shrimp - peeled and deveined
  • 1 mushroom can - sliced or brown mushrooms (about 150g)
  • 20g unsalted butter
  • 10g mayonnasie

Instructions

  • 1. In a non stick frying pan, melt the butter and mayonnaise. Cook onion and carrot lightly. Add the uncooked rice and sear until the rice turns clear (takes a few minutes).
  • 2. Add the ingredient A, shrimps and mushrooms. Bring it to a boil.
  • 3. Once boiled, cover and simmer for 15min. Remove from the heat and leave 10min more to steam (with the lid). Meanwhile immerse the green bell pepper in boiling water and set aside.
  • 4. When the rice is done, remove the lid and put the green bell pepper, then mix. Salt to taste if you like.
  • Serve hot!
https://atelierlalune.com/2019/03/pilaf-rice/

Crunchy Tofu Balls

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Crunchy Tofu Balls

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Tofu

Servings: 5 people

Crunchy Tofu Balls

Ingredients

Instructions

  • 1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
  • 2. In a large bowl, add all the ingredients. Mix well to combine.
  • 3. Foam the mixture into balls.
  • 4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot!
https://atelierlalune.com/2019/03/crunchy-tofu-balls/

 

White Fish Filet in Chili Sauce

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White Fish Filet in chili sauce

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Cooking, Cooking Recipe, Everyday cooking, Fish

Servings: 4 to 5 people

White Fish Filet in chili sauce

Ingredients

  • 700g white fish filet - cut into bite sizes
  • pepper and salt
  • 5 tbsp katakuriko/potato starch

  • 3 garlic cloves - finely chopped
  • 2 carrot - cut into bite sizes
  • 1 green bell pepper - cut into bite sizes

    For the sauce
  • 2 tbsp white (cooking) wine
  • 80g ketchup
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 to 2 tsp chicken powder
  • 1 garlic clove - grated
  • 1/2 tsp soy sauce
  • 100ml water
  • 1 to 2 tsp katakuriko/potato starch - dissolve with 1 tbsp water (optional)

Instructions

  • 1. In a small bowl, add all the sauce ingredients and mix to combine.
  • 2. Season the fish filet with salt and pepper. Place on the paper towel to drain for about 10min.
  • 3. Then dust with katakuriko/potato starch.
  • 4. Shallow-fry the fish. Lay it on the paper towel to drain excess oil. Set aside.
  • 5. In a skillet, heat 2 tbsp oil and fry the garlic until fragrant. Add onion and carrot in this order and fry until lightly soft.
  • 6. Add the mixed sauce at a time and bring it to a boil. Once boiled, add the fish and green bell pepper. Cook for a few more minutes. Serve hot!
  • 7. If you want to make the sauce thicker, add the dissolved katakuriko/potato starch and cook for a few more seconds. Remove from the heat and serve!
https://atelierlalune.com/2019/03/white-fish-filet-with-chili-sauce/