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Dans la lune

June 4, 2021

Homemade Udon with Philips Pasta Maker V2

Homemade Udon with Philips Pasta Maker V2

Print this recipe
Serving Size
3 to 6 people
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Homemade Udon with Philips Pasta Maker V2

Ingredients

  • Ingredients for 600g flour (for 5 to 6 people)
  • 400g cake flour/plain flour (T45)
  • 100g katakuriko/potato starch
  • 100g tapioca starch
  • 216ml water
  • Ingredients for 500g flour (for 4 to 5 people)
  • 330g cake flour/plain flour (T45)
  • 85g katakuriko/potato starch
  • 85g tapioca starch
  • 180ml water
  • Ingredients for 400g flour (for 3 to 4 people)
  • 270g cake flour/plain flour (T45)
  • 65g katakuriko/potato starch
  • 65g tapioca starch
  • 144ml water
  • Ingredients for 300g flour (for 2 to 3 people)
  • 200g cake flour/plain flour (T45)
  • 50g katakuriko/potato starch
  • 50g tapioca starch
  • 108ml water

Instructions

  • 1. Mix dry ingredients (plain flour, tapioca flour, potato starch) in a bowl and mix well. Transfer to "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
  • 2. Turn the machine on and set it for the quantity you are going to be making. Press Start.
  • 3. Slowly pour water through the opening in the lid.
  • 4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first udon is not smooth enough.
  • 5. The noodles will be extruded. Now cut the udon every 30 to 35cm following your preference.
  • 6. Toss the udon noodles with a little bit of flour or potato starch to prevent sticking.
  • 7. Repeat until the machine stops or the dough is finished.
  • Serve with hot soup or cold or prepare for stir-fry!
© 2022 Copyright Dans la lune

3 Comments Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy

May 23, 2021

Grilled Mochi Yakimochi

Grilled Mochi Yakimochi

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Persons
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Grilled Mochi Yakimochi

Ingredients

  • 100g glutinous rice flour
  • 200ml water
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • Dipping sauce :
  • Nutella
  • Soy sauce+sugar
  • Olive oil+balsamico
  • Salted butter, etc as you like!

Instructions

  • 1. In a heat-safe cooking bowl, add glutinous rice flour, sugar and salt. Mix.
  • 2. Add water and mix well.
  • 3. Cover lightly with saran warp and microwave 2 minutes at 600w. Mix with a rubber spatula gently. Cover again and microwave for another 2 min or more at 600w. Mix well.
  • 4. Dust a work surface with potato starch (katakuriko). Transfer the dough onto it. Dust potato starch over the mochi.
  • 5. Roll out the mochi to about 1.5cm thickness. Cut into bite pieces (here about 3x3 cm). Bake immediately - or when you are ready - both way are ok.
  • 6. Transfer to your baking tray and bake 10 to 12 min at 230℃.
  • 7. Prepare the topping of your choice and enjoy Yakimochi :) My personal favorite is a mix of soy sauce and sugar!

Notes

You can also bake with a mini oven (toaster oven), if you like.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cookies, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Mochi, Rice, Snack, Sweet cooking

May 1, 2021

Ice Cream Waffle Cone

Ice Cream Waffle Cone

Print this recipe
Serving Size
5 to 8 cones
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ice Cream Waffle Cone

Ingredients

  • 1 egg white
  • 15g white sugar
  • 15g brown sugar
  • 10g glucose
  • 12g hazelnut oil
  • 1tsp milk
  • 0.3g salt
  • 0.1~0.2g baking soda
  • 35g plain flour or cake flour (T45) - sifted

Instructions

  • 1. In a bowl, add egg white and mix lightly with a egg whisk. Add white sugar, brown sugar and mix.
  • 2. Add hazelnut oil, mix. Add milk and then mix.
  • 3. Add glucose syrup and mix. Then add salt and baking soda. Mix. Add sifted flour in a few times and mix. Let it sit for about 10 min.
  • 4. Heat your pan and brush with oil on both sides. Once the pan is hot, decrease the heat to low. Pour 1 to 2 tbsp batter on the pan, cook the cone until nicely browned on both sides, flipping occasionaly.
  • 5. Immediately move to your countertop to shape the cone. Form into a cone while it's hot, squeezing the end to seal. Repeat for the next.
  • 6. Enjoy with ice cream!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet cooking

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Thai Yellow Curry with Homemade Thai Curry Paste

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

  • 250g homemade thai yellow curry paste
  • 300g pork belly
  • 1 small size potato - cut into small pieces (thin)
  • 1/2 carrot - cut into small pieces (thin)
  • 1/2 onion - sliced
  • 1/2 red or green bell pepper - cut into julienne
  • 1 tbsp vegetable oil
  • 300ml coconuts milk
  • 300ml water
  • 1 tsp thai fish sauce
  • 1 tsp coconuts sugar or brown sugar
  • a dash of salt to your taste (optional)
  • Steamed rice

Instructions

  • 1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
  • 2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
  • 3. Add coconuts milk and mix well, then add water.
  • 4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
  • 5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
  • 6. Serve hot with steamed rice!
© 2022 Copyright Dans la lune

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

February 6, 2021

Genmai Baguette with Roasted Rice

Genmai Baguette with Roasted Rice

Print this recipe
Serving Size
2 medium size baguettes
Prep Time
1 hour
Cook Time
15 minutes
Wait Time
1 hour, 30 minutes
Total Time
1 hour, 15 minutes
Genmai Baguette with Roasted Rice

Ingredients

For the 'genmai' :

  • 50g white or brown short grain rice
  • 2 tbsp water

For the baguette :

  • 200ml water
  • 250g bread flour (T65)
  • 5g fine salt
  • 2g malt powder (optional)
  • 2g dry yeast (i use saf)

Instructions

  • 1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
  • 2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
  • 3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
  • 4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
  • 6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
  • 7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 8. Pre-heat the oven to 240℃ degree.
  • 9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
  • 10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
  • 11. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Rice

December 12, 2020

Homemade Olive Oil Sardines オイルサーディン

Homemade olive oil sardines

Print this recipe
Persons
2
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Homemade olive oil sardines

Ingredients

  • 10 sardines in filets - cleaned, scaled
  • 500ml water
  • 5g fine salt
  • olive oil - enough to cover the sardines

Ingredient A

  • 1 dried red chili or more
  • 1 to 2 bay leaves
  • 1 to 3 garlic cloves (or more!) - thinly sliced
  • 1 tsp soy sauce
  • some oregano flakes

Instructions

  • 1. Prepare the sardines, Remove if any bones left and cut in half. Remove skin if you prefer.
  • 2. Add 500ml water and add 5g fine salt (1%). Mix. Add the sardines in the salted water and soak for 1 hour.
  • 3. Wipe the sardines with a kitchen towel and place in the frying-pan. Pour some olive oil to cover the sardines. Then add all the ingredient A.
  • 4. Cook over medium-high heat and bring it to a boil. Once it is boiling, reduce the heat to low and simmer for about 40 minutes.
  • 5. Sprinkle salt to your taste. Remove from the heat.
  • 6. Serve hot or cold :)

Notes

You may keep it a few days in the fridge.

© 2022 Copyright Dans la lune

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

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