Dans la lune

‘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/

Japchae

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Japchae

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Japanese, Vegetables

Servings: 6 persons

Japchae

Ingredients

  • 400g beef - cut into strips
  • 1/2 tbsp garlic powder

    For the seasoning
  • 4 garlic cloves - finely chopped
  • 5 tbsp sempio soy sauces or [https://amzn.to/31tjq5O]
  • 1 tbsp dashida
  • 4 tbsp cooking sake or cooking white wine
  • 4 tbsp sesame oil
  • 2 tbsp white sugar
  • 2 tbsp brown sugar

  • 150g spinach (1/4 tsp fine salt and dash of pepper)
  • 1 carrot - julienned
  • 1 onion - thinly sliced
  • 100g - shiitake mushroom or brown mushroom - thinly sliced
  • 1 red bell pepper - julienned

  • 350g korean vermicellie noodles

    For the topping
  • 2 tbsp white sesame
  • 2 eggs

Instructions

  • 1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
  • 2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
  • 3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
  • 4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
  • 5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom, leek and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
  • 6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
  • 7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
  • 8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
  • 9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.
  • Serve hot or at room temperature!
https://atelierlalune.com/2019/10/japchae/

Twice-cooked Szechuan pork Stir Fry

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Twice-cooked Szechuan pork Stir Fry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Asian & Wafu, Cooking, Everyday cooking, Food Yummy, Pork

Servings: 5 people

Twice-cooked Szechuan pork Stir Fry

Ingredients

  • 700g pork belly - thinly sliced - cut into bite sizes
  • 1 to 2 tbsp katakuriko/potato starch
  • 2 to 3 leeks - coarsely sliced
  • 5 garlic cloves - finely chopped
  • 30g fresh ginger - finely chopped

Instructions

  • 1. Lightly coat the pork belly with katakuriko/potato starch. Shallow-fry the pork belly slices at high temperature until nicely golden and a crisp. Drain excess oil on kitchen paper. Set aside.
  • 2. In a skillet, heat 1 to 2 tbsp oil and fry garlic and ginger until fragrant. Add the leek and saute lightly.
  • 3. Add all the seasoning ingredients and cook for a few minutes. Finally add the pork belly from #1 and Saute for a minute. Serve hot!
https://atelierlalune.com/2019/06/twice-cooked-pork-szechuan-pork-stir-fry/

Vietnam Fried Spring Roll – Nem rán

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Vietnam Fried Spring Roll – Nem rán

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Pork

Servings: 5 people

Vietnam Fried Spring Roll – Nem rán

Ingredients

    Ingredient A
  • 2 garlic cloves - finely chopped
  • 280g ground pork
  • 80g shrimp - minced
  • 1 tbsp coriander - chopped (optional)
  • 100g vermicelli noodles - soaked in water and julienned
  • 90g leek - chopped
  • 1/2 carrot - finely chopped (112g)

Instructions

  • 1. In a large bowl, combine all the ingredient A and the seasoning ingredients. Mix well. Add the lard (optional) as per your taste and mix.
  • 2. Prepare a large flat tray with about 1cm of water depth (I add some soy sauce or cola in the water to get a nice brown color). Submerge one sheet of rice paper for a second, then lay it on your work surface.
  • 3. Place 1 to 2 tablespoons of the filling (depending on your rice paper size) at the centre or the bottom third of the rice paper, fold each of the sides in and roll up till the end tightly.
  • 4. Heat a generous amount of oil in the pan until the small bubbles appear around the chopstick. Reduce the heat to medium-low. Add a few of the nem rolls and deep-fry for about 5~7 minutes or until nicely brown on all sides and cooked through. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining spring rolls.
https://atelierlalune.com/2019/06/vietnam-fried-spring-roll-nem-ran/

Chicken Soboro / Ground Chicken

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Ground Chicken (Chicken Soboro)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Japanese

Servings: 5 to 6 people

Ground Chicken (Chicken Soboro)

Ingredients

  • 600g ground chicken
  • 115g sugar
  • 3 tbsp cooking sake or white cooking wine
  • 150g soy sauce
  • 1 tbsp fresh ginger - grated

Instructions

  • 1. Add all the ingredient into a cooking saucepan (I like to use a "Yukihira Saucepan" for this).
  • 2. Using chopsticks (5 to 6 chopsticks) mix them occasionally over medium heat until almost no liquid remains.

  • Serve with hot steamed rice!
https://atelierlalune.com/2019/05/chicken-soboro-ground-chicken/

Korean chicken spring rolls

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Korean chicken spring rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking

Servings: 5 people

Korean chicken spring rolls

Ingredients

  • 470g boneless breast chicken - boiled and torn into narrow strips
  • 140g cheese - cut into small cubes (about 0.5cm)
  • 1 leek - finely chopped

    'glue' mixture
  • 1 tbsp plain flour
  • 2 tbsp water

    Ingredient A
  • 20g gochujang
  • 1 tsp fine sat
  • 20g mayonnaise
  • 1 tsp sugar
  • 2 to 3 garlic cloves - grated

  • 50 spring roll wrappers (approx) - I use 10 x 10 cm square

Instructions

  • 1. In a bowl, add all the ingredients A and mix.
  • 2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal (right, left, then roll as per picture). Repeat until you use up the filling mixture.
  • 3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook for both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
  • Serve hot!
https://atelierlalune.com/2019/03/korean-chicken-spring-rolls/