Name: Cream croquette
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 5 persons
Ingredients: 2 garlic cloves - finely chopped; 2 shallots - finely chopped; 1 tbsp olive oil; 200g brown mushrooms - finely chopped; 90g ham - finely chopped; 100g shrimps - peel and remove vein - chopped; 70g canned scallops - finely chopped; 80g unsalted butter; 80g plain flour (T45); 700g whole milk; 1/2 tsp fine salt; dash of pepper; 1 maggi seasoning cube - about 10g; 55g heavy cream; 1 egg mix with 80g milk; some panko/bread clumbs; some plain flour (T45)

November 6, 2019

Cream croquette

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

2 garlic cloves - finely chopped
2 shallots - finely chopped
1 tbsp olive oil
200g brown mushrooms - finely chopped
90g ham - finely chopped
100g shrimps - peel and remove vein - chopped
70g canned scallops - finely chopped
80g unsalted butter
80g plain flour (T45)
700g whole milk
1/2 tsp fine salt
dash of pepper
1 maggi seasoning cube - about 10g
55g heavy cream
1 egg mix with 80g milk
some panko/bread clumbs
some plain flour (T45)

Instructions

1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant. Add the shallots and cook for a few minutes.
2. Add shrimps, ham and mushrooms and cook until shrimps are done.
3. Now add the butter and melt completely, then add the flour. Stir and mix well.
4. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
5. Add salt, pepper and maggi cube to season. Then add the heavy cream and scallop. Mix well.
6. Remove from the heat and transfer the mixture on the plate or baking pan. Cover with plastic wrap and keep in for about 1 hour or until its firm.
7. Lightly wet your hands with water and make small portions. (No need to be good shape at this stage.)
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to cover with panko evenly, making it round shape nicely.
9. In a large frying pot, heat the oil on medium-high heat to about 180C degree or until small bubbles appear around your chopstick. Deep fry the croquette until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
Serve hot!

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

Persons

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Ingredients

5 to 6 topinambour (about 500g) - cut into slices (about 3mm) and soak in vinegar (lemon) water for about 30min.
3 to 4 garlic cloves - finely chopped
25g fresh ginger - finely chopped
520g graged pork
1 leek - roughly chopped

Ingredient A

1/2 tsp fine salt
1 tsp sugar
1 tbsp sesame oil
2 tsp soy sauce
2 tbsp katakuriko/potato starch
2 tsp chicken stock powder or torigara chicken stock powder
2 eggs - mix with 80ml milk
some cake or plain flour
some panko / bread crumbs

Instructions

1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
5. Serve hot!

September 19, 2018

Japanese potato croquette (Nikujaga korokke)

Persons

Japanese potato croquette (Nikujaga korokke)

Ingredients

5 potato - about 900g - peel and cut to the proper size
250g ground beef
1 onion - finely chopped
1 carrot - finely chopped

- Ingredient A -

2 tbsp white wine or cooking sake
4 tbsp soy sauce
1 tbsp hondashi powder
4 tbsp mirin
1 1/2 tbsp brown sugar
1 tsp ginger powder
Pepper and salt to taste
some plain flour or cake flour (T45)
some panko/bread crumbs
1 egg - mix with 3 tbsp milk

Instructions

1. Boil potatoes in a pot until they are tender and mash them until no lumps remain. Set aside.
2. In a frying-pan, heat 1 tbsp oil and cook onions and carrots for about 3 minutes. Then add ground beef and stir-fry until no longer pink. Add the ingredient A to season, cook for a few minutes. Leave it to cool.
3. In a bowl, add mashed potatoes and ground beef mixture. Mix well. Add pepper and salt to taste.
4. Scoop some of the mixture and shape into a circular patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs.
5. Gently place the potato croquette in the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy.
6. Transfer to a plate lined with paper towels to drain excess oil.
7. Serve hot!

July 26, 2018

Tofu meatballs

Persons

Ingredients

- Ingredient A -

5 brown mushrooms ( about 80g )
550g tofu firm
4 garlic cloves - finely chopped
1 leek - finely chopped
1 egg
1/2 tsp fine salt
1/2 tsp sugar
1 tsp ginger powder
2 tsp chicken bouillon powder
3 tbsp katakuriko / potato starch
1 tbsp sesame oil
80g Zha cai (preserved vegetable) - finely chopped
some of panko / bread crumbs or plain flour (T45) to coat meatballs

- For the sauce -

70g water
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp chinese shaohsing rice cooking wine or cooking sake
2 tbsp sugar
80g ketchup

Instructions

1. In a small frying-pan, heat 1 tbsp sesame oil and cook zha cai until fragrant. Set aside.
2. 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.
3. In a bowl, add the crumbled tofu, all the ingredient A and zha cai (from No.1). Mix together well.
4. Moisten your hands and take a handful of the croquette mixture, then shape it into round (about 3 cm diam). Coat all around with panko/bread crumbles or plain flour. Repeat this process until you use all the mixture.
5. Deep-fry the tofu meatballs, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
6. In a small bowl, add all the sauce ingredients and mix. In a frying-pan, add the sauce and place meatballs and bring it to a boil over medium-high heat. Reduce the heat to low, stirring occasionally for about a few minutes to evenly coat.
Serve hot!

May 3, 2018

Beef and potato croquette – baked or fried?

Beef and potato croquette - baked or fried

Persons

Beef and potato croquette - baked or fried

Ingredients

600g potato - peeled and cut into bite-size
350g ground beef
1 onion - finely chopped
3 garlic cloves - finely chopped
1 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water

- Ingredient A -

1 tbsp PS olive vegetables HK - chopped (option)
1 tbsp beef bloth base powder
dash of salt to taste
2 tbsp tsuyu
1 tbsp mirin

- Ingredient B -

1 tbsp mayonnaise
dash of salt
30g panko/bread crumbs

For the breading

some of flour
1 egg - mix with 2 tbsp milk
some of panko/bread crumbs

For the sauce

Tonkatsu sauce, ketchup, mayonnaise etc.. your choice

Instructions

1. Place potatoes in a large saucepan and add enough water to cover. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 15~20min or until easily pierced with a fork. Drain well.
2. Transfer potatoes in a bowl and mash the potatoes until creamy with a potato masher or fork. Set aside.
3. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add onion and cook until soft. Add the ground beef until no longer pink, then add the ingredient "A" to season. Turn the heat to high and pour the dissolved katakuriko/potato starch to thicken the sauce.
4. Add the beef mixture from #3 to the potatoes in the large bowl from #2. Add the ingredient "B" and mix well.
5. Form the mixture into ball shapes and flatten them. Prepare flour, egg and panko/breadcrumbs in individual plates or bowls. Coat each croquette with flour, egg, then panko/breadcrumbs.
6a. If you want to deep-fry heat enough oil in a deep fry pan over medium heat. Deep-fry the croquette until nicely golden brown for both side (as they are already cooked, no need to overfly them).
or
6b. If you want to just fry heat about 3 tbsp vegetable oil in a skillet, and gently place the croquettes and cook until they are nicely brown for both side.
Serve hot with sauce.