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Dans la lune

January 1, 2020

Seafood Cream Croquettes

Seafood Cream Croquette

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Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Seafood Cream Croquette

Ingredients

  • 1 tbsp olive oil
  • 1 to 2 garlic clove - grated
  • 1 onion - thinly sliced
  • 50g unsalted butter
  • 40g plain flour/cake flour (T45)
  • 600g milk
  • 1 tsp kosher salt
  • 1 tsp soy sauce
  • 1/2 white sugar
  • pepper to taste

For the filling :

  • 100g small shrimps
  • 150g crab stick - roughly chopped
  • 2 tsp scallion - chopped
  • or
  • 250g small shrimps
  • 3 brown mushrooms
  • 1 egg mix with 50g 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 and add the onion, cook until lightly browned.
  • 2. Add the butter and melt completely, then add the flour. Stir and mix well.
  • 3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
  • 4. Add kosher salt, soy sauce, sugar and pepper. Mix.
  • 5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
  • 6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
  • (The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
  • 7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
  • 8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
  • 9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes 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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood

November 20, 2019

japanese-style Karaage fried chicken

Karaage (japanese-style fried chicken)

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Karaage (japanese-style fried chicken)

Ingredients

  • 1200g chicken thigh without bone

Ingredient A

  • 50g cooking sake or white wine
  • 1/2 tbsp soy sauce
  • 1 tsp kosher salt
  • dash of pepper
  • 150g katakuriko/potato starch
  • 4 tbsp plain flour (T45)

Instructions

  • 1. Rinse chicken in cold water and drain. Cut into bite size pieces. Marinate chicken chunks with in a mixture of "Ingredients A" for 30min to 1h.
  • 2. In a small bowl add katakoriko and flour. Mix well.
  • 3. Drain excess liquid of chicken, dredge each chicken piece in the mixed flour and dust off the excess.
  • 4. Heat some oil (2cm or enough for a quick deep fry) in a wok or frying-pan. Heat it over medium-high heat. Check that it is ready by dipping a small piece of chicken in it. We need it about 160℃. The chicken will float to the surface if it's hot enough. Fry the chicken bits for about 7-8min over medium heat or until it is cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • Serve hot!
© 2022 Copyright Dans la lune

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

June 18, 2019

Vietnam Fried Spring Roll – Nem rán

Vietnam Fried Spring Roll – Nem rán

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Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
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)

For the seasoning

  • 1 tsp fine salt
  • 1 tsp sugar
  • 1 egg
  • 2 tbsp thai fish sauce
  • 15g lard (pork) - optional
  • some rice paper wrapper

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.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Pork

April 12, 2019

Topinambour Sandwich with pork

Topinambour sandwich with pork

Print this recipe
Persons
5
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Topinambour sandwich with pork

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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Pork, Vegetables

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