Name: Thai Yellow Curry with Homemade Thai Curry Paste
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
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

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Persons

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!

February 6, 2021

Genmai Baguette with Roasted Rice

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

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.

December 12, 2020

Homemade Olive Oil Sardines　オイルサーディン

Homemade olive oil sardines

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

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.

November 1, 2020

Salmon Flakes – Fish Recipe

Salmon Flakes

Serving Size

1 jar

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g salmon fillets - rinse with cold water and cut into about 2cm slices
a dash of salt
50ml cooking sake or white wine
50ml water

For the seasoning :

3 tbsp mirin
1/2 tsp or more kosher salt
1/4 tsp sugar
1/2 tsp soy sauce

Instructions

1. Sprinkle salt over the salmon fillets (on both sides) and let rest for 10 minutes.
2. Place salmon on a non-stick frying-pan (with no heat), add cooking sake (or white wine) and water. Turn on the heat to medium now. Cover with a lid and steam for 5 minutes.
3. Transfer the salmon to a plate. Take the skin off. Crush it to small pieces using chopsticks, a laddle or a fork.
4. Heat up a non-stick frying pan and add the salmon flakes, mirin, salt, sugar, soy sauce and cook for 2 to 3 minutes.
5. Transfer the salmon flakes into a cup. It needs to have been first sterilised with boiling water.
6. Serve with rice, spaghetti, sushi etc... And store in the fridge.

October 10, 2020

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Serving Size

about 50 pieces

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Ingredients

Ingredients for 600g flour (for 5 to 6 people)
500g cake/plain flour (T45)
70g potato starch
15g gluten
15g rice flour
230ml water
5g fine salt
Ingredients for 500g flour (for 4 to 5 people)
416g cake/plain flour (T45)
60g potato starch
12g gluten
12g rice flour
192ml water
4g fine salt
Ingredients for 400g (for 3 to 4 people)
330g cake/plain flour (T45)
50g potato starch
10g gluten
10g rice flour
153ml water
2.5g fine salt
potato starch/katakuriko to dust the noodles

Instructions

1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, potato starch and rice flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)

August 28, 2020

Cold dan dan noodles

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

Ingredient A

30g toasted white sesame
3 to 4 garlic cloves
2 tbsp vegetable oil
1 tbsp sesame oil

Ingredient B

30ml soy sauce
1 tbsp gold plum chinkiang vinegar or black vinegar
1 tbsp toban djan / chili bean sauce
1 tbsp + 1 tsp chicken bouillon powder or weipa
1 1/2 tsp kosher salt
1/4 tsp sugar
1/2 to 1 tsp sichuan peppercorn oil
800ml soy milk
1L water
ramen noodles for 5 people

For the topping :

Amakara beef
1 leek - cut into julienne

Instructions

1. In a bowl, add ingredient A and blend with your hand blender or food processor until a smooth paste.
2. In a cooking pot, cook the sesame paste from #1 and cook for a few minutes over medium heat.
3. Add all ingredient B and cook for about 1 minute. Pour soy milk and water, add kosher salt, sugar and sichuan peppercorn oil (optional) and cook until almost boiling (not boiling!).
4. Transfer into a heat-safe bowl and let it cool to room temperature. Then chill in the fridge until cold.
5. Cook your ramen noodles according to the package directions. Drain and rince under cold water. Set aside.
6. Pour the cold soup in a serving bowl and place the noodles. Top with amakara beef (or your choice) and julienne'd leek. Serve!

Notes

You can also enjoy with hot soup!