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Dans la lune

May 12, 2020

Japanese Miso Soup – Miso Shiru with Tofu

Japanese Miso Soup - Miso Shiru with Tofu

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Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Japanese Miso Soup - Miso Shiru with Tofu

Ingredients

  • 800ml water
  • 1/2 onion - finely sliced
  • 55g white miso paste
  • 1/2 tbsp hondashi powder
  • 240g tofu (soft or firm) - (cut into bite size pieces.)
  • *I like soft tofu for miso soup.

Instructions

  • 1. In a cooking pot, add water and onion. Bring it to a boil, then add miso paste.
  • 2. Once miso paste is melted completely, add tofu and hondashi powder. Bring it to a boil.
  • 3. Serve hot!
© 2022 Copyright Dans la lune

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

March 31, 2019

Baked Chicken

Baked Chicken

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Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Baked Chicken

Ingredients

  • 750g chicken breast - boneless - cut into slices

Ingredient A

  • 4 tbsp soy sauce
  • 4 tbsp sugar
  • 3 tbsp Cook wine white or cooking sake
  • 1 1/2 tbsp sesame oil
  • 10g chili bean sauce (toban djan)
  • 3 to 4 garlic cloves - finely chopped
  • 1 tsp ginger powder
  • 2 tbsp mirin
  • 2 tbsp ketchup

Instructions

  • 1. In a bowl, add all the ingredient A and mix. Marinate the chicken for about 30min.
  • 2. In a frying-pan, heat 1 or 2 tbsp oil and stir-fry chicken until tender and browned.
© 2022 Copyright Dans la lune

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

March 28, 2019

Shallow-fry – Chicken breast strips

Shallow-fry – Chicken breast strips

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Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Shallow-fry – Chicken breast strips

Ingredients

  • 600g chicken breast strips

Ingredient A

  • 25g mayonnaise
  • 2 garlic cloves - grated
  • 1/2 tbsp apple cider vinegar
  • 5g weipa, or chicken stock powder, or japanese komi paste

Ingredient B

  • 70g panko/bread crumbs
  • 1 1/2 tbsp katakuriko/pototo starch
  • dash of salt to taste

For the sauce

  • 3 tbsp soy sauce
  • 2 tbsp vinegar
  • 3 tbsp sugar
  • 5 tbsp water
  • 1 tsp sesame oil

Instructions

  • 1. In a bowl, add the ingredient A and mix, then add the chicken to marinate. In a another bowl, add the ingredient B and mix.
  • 2. Dip the chicken in the Panko mix (ingredient B).
  • 3. Shallow-fry the chicken on both sides until golden brown, then cover and simmer for about 1min. In the meantime, prepare the sauce. In a small cooking pot, add alll the sauce ingredients and bring to a boil.
  • Serve the chicken with the sauce!
© 2022 Copyright Dans la lune

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

March 26, 2019

Crunchy Tofu Balls

Crunchy Tofu Balls

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Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Crunchy Tofu Balls

Ingredients

  • 1 tofu (about 400g)
  • 400g grated pork
  • 1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
  • 2 garlic cloves - finely chopped
  • 80g steamed rice

Ingredient A

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 1 tbsp basil powder
  • 1/2 tsp hondashi powder
  • 15g Fresh green chili (optional) - finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 3 1/2 tbsp katakuriko/potato starch

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!
© 2022 Copyright Dans la lune

 

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

April 22, 2018

Easy breaded white fish

Easy breaded white fish

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Persons
4

Ingredients

  • 700g (approx) white fish fillets - I used haddock
  • Pepper and salt to taste

- Ingredient A -

  • 50g panko/bread crumbs
  • 1/2 tbsp garlic powder
  • 1 tbsp aonori / seaweed
  • 25g mayonnaise
  • 2 tbsp tsuyu
  • 20g butter - cut into thin slices

Instructions

  • 1. Sprinkle both sides of the fish pieces with salt and pepper. Set aside.
  • 2. In a small bowl, add "A" and mix well. Pre-heat the oven to 180℃ degree.
  • 3. Arrange the fish fillets on the prepared baking sheet or in a lightly buttered baking dish.
  • 4. Spread the panko/bread crumbs mixture over the fillets. Sprinkle the butter over it.
  • 5. Place in preheated oven and bake for about 30 to 35 minutes.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Seafood

November 7, 2015

Homemade Nutella

Homemade nutella

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Persons
about half cup
Homemade nutella

Ingredients

  • 100g hazelnuts
  • 80g confectioners’ sugar
  • 10g cocoa powder unsweetened
  • about 70g to 100g dark, milk or hazelnuts chocolate - melted
  • 1 tbsp coconut oil

Instructions

  • 1. Preheat the oven to 160C degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15 to 20 minutes, or until the hazelnuts fragrant.
  • 2. Remove from the oven and let cool them down. Then use your hands to roll the nuts around and remove most of the skins. They don’t need to be perfect, just try to get as much off as possible.
  • 3. In a food processor, add hazelnuts to a food processor, then process them until a fine grind. Depending on your food processor it may even get creamy.
  • Once the hazelnut butter is as creamy and smooth as possible, add confectioner's , cocoa powder, coconut oil. Process again until well combined.
  • 4. Transfer the hazelnut butter into a medium bowl, add the melted chocolate and continue to mix the butter, stopping to scrape down the sides of the bowl, as necessary.
  • 5. Transfer to a clean jar (hot water sterilized) and store for everyday use : at room temperature for about 1 weeks or in the fridge for up to 2 weeks. (Please note that it will get hard in the fridge)

Notes

To melt chocolate :
Microwave for about 1.5 minutes at 600w or place in a hot water bath until melt.

© 2022 Copyright Dans la lune

homemade nutella1homemade nutella

Leave a Comment Filed Under: Chocolate, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Sweet, Sweet cooking

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