Name: Seafood Cream Croquette
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 5 persons
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)

January 1, 2020

Seafood Cream Croquettes

Seafood Cream Croquette

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

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!

November 12, 2019

Wafu Potato Salad

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Ingredients

3 large size potato (600g) – cut into thick slices
200g cucumber (about 0.5cm cubes) or broccoli (small pieces)
1 carrot – about 0.5 cm cubes
100g ham – thin slices, cut into small pieces (optional)
1/2 onion – thinly sliced, (soak in 1 cup water and 1 tsp vinegar and drain)
2 hard boiled eggs – chopped

For the seasoning :

80g mayonnaise
1 1/2tsp white sugar
2 tsp rice or apple vinegar
1/4 tsp salt
dash of pepper to taste
2 tbsp heavy cream

Instructions

1. Sprinkle salt over the cucumber. After about 15min drain them and set aside. In a small bowl, add 1 cup water and 1 tsp vinegar, then soak the thinly sliced onion for about 10min. Remove from the water, drain and set aside.
2. Add potatoes and salt (1 tsp) in a pot and pour enough water to cover them. Bring it to a boil and cook for 10~15min or until potatoes are tender. Remove from the heat and drain. Mash them until no lumps remain. Set aside.
3. Put the carrots in a small cooking pot, pour hot water and let it boil until the carrots are tender. Set aside.
4. Mix all the seasoning ingredients in a small bowl. Set aside.
5. In a large size bowl, mix all the ingredients (potatoes, carrot, onion, cucumber, ham (optional), egg) together. Add the mixed seasoning and mix to combine.
6. Add salt and pepper to your taste and chill in the fridge before serving.

March 25, 2019

Beef Wellington

Persons

Prep Time

40 minutes

Cook Time

50 minutes

Total Time

1 hour, 30 minutes

Ingredients

about 900 to 1kg beef fillet
3 garlic cloves - finely chopped
2 onions - finely chopped
10 basil leaves - finely chopped
1 carrot - finely chopped

Ingredient A

1 tsp hondashi
1 tbsp sesame oil
1 tsp soy sauce
100g raw ham
some sliced cheese (optional)
1 pack of puff pastry (28cm dia)

For the sauce

50g fresh basil
1 tsp soy sauce
60g sesame oil
2 tbsp white sesame
3 garilc cloves
2 tbsp mayonnaise
dash of salt
dash of sugar

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add onion, basil and carrot in order and cook until soft. Season with the ingredient A and let it cool. Set aside.
2. Season the beef filet with kosher salt and pepper on all sides. In a large pan, heat 2 tbsp oil over high heat. Once the oil is hot, sear the fillet on all sides until well browned. Set aside.
3. Remove the beef filet from the pan and let cool. Once cooled, cover with the cooked vegetables from #1. Wrap filet with raw ham.
4. Tightly wrap the filet, using the plastic wrap and seal ends. Refrigerate for about 20 to 30min.
5. Pre-heat the oven to 200C. Roll out a sheet of puff pastry, unwrap the beef filet onto the puff pastry, then wrap until the ends meet. Cut off any extra puff pastry. You can decorate your puff pastry with the any excess.
6. Brush the surface with the beaten eggs. With a fork or a knife, score a decorative design onto the surface of the puff pastry as you like.
7. Bake for 40min or more until the puff pastry is golden brown and an instant-read thermometer inserted into the beef filet reaches about 60C (140°C) for medium-rare.
8. In the meantime, prepare the sauce. Add all the sauce ingredients into your food processor and process until smooth.
9. Slice into 2~3cm thick slices, gently transfer to serving plates and drizzle over some sauce, or serve on the side.

September 19, 2018

Dried curry with pear

Persons

Ingredients

350g ground beef
2 garlic cloves - finely chopped
1 carrot - finely chopped
1 onion - finely chopped
1 eggplant - chopped
6 brown mushrooms - finely chopped
1 european Pear - chopped
1 red belle pepper - chopped

- Ingredient A -

100ml white wine or cooking sake
200g tomato juice
1 1/2 tbsp consomme or vegan bouillon powder
2 to 2 1/2 tbsp curry powder
3/4 tsp kosher salt
2 tbsp worcestershire sauce
dash of salt to taste
1 or 2 boiled egg - finely chopped (optional)

Instructions

1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add carrot, onion, eggplant and brown mushrooms and cook until they are lightly wilted.
2. Add ground beef and cook until no longer pink.
3. Add European pear and red bell pepper and stir-fry for a few more minutes.
4. Add all the ingredient A to season (and some salt if you want), stirring continuously until the sauce begins to boil.
5. Serve over hot steamed rice and sprinkle chopped egg (optional)!