1. In a small cooking pot, add all the soba tsuyu ingredients and bring it to a boil. Reduce the heat to low and simmer for about 1 min. Remove from the heat and set aside until it cools down. Then keep the sauce in an airtight container and store in the refrigerator until soba is ready.
2. In a large cooking pot, boil a potfull of water. Cook the soba noodles according to the package instructions (they depend on which kind of soba or brand you use). Or until your favorite tenderness.
3. Rinse the soba noodles in the cold water to get rid of starch before you serve.
4. Drain completely and divide soba among the serving plates. Garnish with shredded nori sheet on top.
5. Pour enough "soba tsuyu" from the fridge into a small bowl for dipping the soba and serve with a side of sliced leek and wasabi.
Asian & Wafu, Cooking, Egg, Everyday cooking, Fast & Yummy, Rice, Soup
180g steamed rice
400ml (or more) water
1/4 to 1/2 tsp salt
1 egg - beaten
1. In a medium size cooking pot, add the steamed rice and water. Bring it to a boil.
2. Once it boils, reduce the heat to low and simmer for about 15 to 20 min. Add more water if you like a more soup-like texture. The rice should be soft and thickened. Add salt and mix. If 1/2 tsp is not enough salt for you, then add more salt as per your taste.
3. Put the stove back to high heat and pour the beaten egg over the rice. Mix with a cooking paddle gently.
4. Serve in a rice bowl and garnish with green spring onion or another topping of your choice. I also like sesame, soja, umeboshi, furikake, konbu etc...
Cake, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking
For the base cake
40g plain flour/cake flour (T45)
45g white sugar
10g unsalted butter
220g to 250g coffee - mix with sugar (about 35g)
280g heavy cream/whipping cream - soft peak
250g mascarpone cream
60g cream cheese
90g white sugar
1 tsp vanilla paste
1 to 2 tbsp unsweetened cocoa powder
1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
3. Beat eggs with sugar in a medium bowl until creamy (about 3~5min) with an electric hand mixer.
4. Gradually add the flour and mix until the batter just turns smooth, using spatula. Scrape the bottom of the bowl to ensure all the ingredients have been incorporated evenly.
5. Pour the batter onto the prepared sheet pan and spread into an even layer. Flatten the surface with the spatula.
6. Bake for about 10~12min or until light golden in color.
7. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (you could even use printing paper sheets). Let the cake cool completely.
8. Place the sponge cake onto the plate you are going to use. Then spread coffee onto the cake evenly. Let it cool down to room temperature.
9. In a bowl, add mascarpone, cream cheese and sugar. Beat until just combined and smooth. Gently fold the whipped cream (soft-peak) into the cream mixture and mix well.
10. Spread the cream mixture over the sponge cake. Dust the top with cocoa powder.
11. Refrigerate for a few hours or overnight before serving.
1. Coat the block beef with salt, pepper and garlic and let sit for about 15min.
2. Grill the beef (only its surface) on all sides until well browned.
3. Put the beef inside a ziplock bag, let all the air out, and close it well.
4. Pour boiling water in the rice cooker and place the beef packed in ziplock in it. Top up with more boiling water to cover the beef but don't overflow the bowl. I also put a small dish as a weight to keep the beef down.
5. Close the rice cooker lid and turn on the KEEP WARM function. Leave it for about 40min. The exact time really depends on the size of the beef.
6. Remove the beef from the rice cooker and let it cool to room temperature. Then wrap it with saran wrap and let it sit.
7. Meanwhile make the sauce In a small cooking pan, heat 1 tbsp olive oil and cook the garlic and shallots until fragrant. Add the ingredient A and bring it to a boil. Set aside.
1. Cook macaroni in boiling water with salt according to the package.
2. In a frying-pan, heat 1 tbsp olive oil (or vegetable oil) over medium heat, and cook chicken until no longer pink.
3. Add onion, shallot and mushrooms, cook until the onion is softer.
4. Add butter and melt it at medium heat, then add flour and mix well.
5. Add milk little by little, stir constantly. When the sauce gets thicker, season with ingredient A. Heat it in a low heat for a couple of minutes until the milk starts bubbling (do not overcook), mixing constantly.
6. Add macaroni and let it be well coated with the sauce.
7. Transfer into the baking dish.
8. Cover with mozzarella cheese, (or your choice of cheese) and bake in the oven at 200℃ for 30 to 40 mins.