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Dans la lune

May 21, 2020

Oreo Churros

Oreo Churros

Print this recipe
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Oreo Churros

Ingredients

  • 6 oreos cookies
  • 70g all purpose flour (T55) - sifted
  • 1 tbsp sugar
  • 1/3 tsp fine salt
  • 15g unsalted butter
  • 230ml water
  • 1 tbsp milk

Instructions

  • 1. Remove the cream layer inside the oreo cookies, process the cookies to a fine crumb in a food processor.
  • 2. In a small bowl, sift the flour and then add the oreo fine crumbs from #1 and mix. Set aside.
  • 3. In a medium saucepan, add water, milk, salt, butter and sugar. Heat until the butter is melted and the mixture start boiling (remove from the heat just before it boils). Add the flour mix from #2 and mix them to combine evenly using a wooden spoon. The dough will lump and pull away from the saucepan easily.
  • 4. Spoon the dough into a pastry piping bag fitted with a star tip. Add enough oil to a saucepan and heat to about 180°C over medium heat.
  • 5. Squeeze the dough into the hot oil and cut it to release into the oil with scissors. Fry the churros on each side.
  • 6. Transfer them on a paper towel-lined plate to drain, roll in sugar all sides to coat. Repeat this process with the remaining dough.
  • 7. Enjoy!
© 2021 Copyright Dans la lune

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

November 13, 2019

Lok Lak Beef with Red Rice

Lok Lak Beef with red rice

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Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Lok Lak Beef with red rice

Ingredients

  • 700g beef, sirloin steak or any tender loin area - cut into bite sizes bits

Ingredient A

  • 1 tbsp vegetable oil
  • 3 garlic cloves - finely chopped
  • 2 tbsp oyster sauce (thai oyster sauce is our preferred)
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1/4 tsp fish sauce
  • 1/2 tsp fine salt
  • 1/2 tsp balsamic vinegar
  • 1 tsp ketchup
  • black pepper - grated - as much as you want

For the red rice

  • 3 cups cooked jasmine rice or cooked long-grain rice
  • 3 to 4 garlic cloves - grated or minced
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • 1/2 tsp thai seasoning sauce
  • 1 tsp sugar
  • 70g tomato paste
  • 2 eggs

Instructions

  • 1. Making red rice Lightly whisk 2 eggs. Heat 2 tbsp olive oil in a wok or a frying pan for a minute or so, then add the garlic. Fry until fragrant. Pour in the egg mixture and immediately add the steamed rice onto the egg. Stir the rice to combine with the eggs.
  • 2. Add the tomato paste and stir to coat the rice, stirring constantly until the rice is heated through.
  • 3 Add the seasoning (salt, seasoning sauce, sugar) and continue to fry the rice for another 1~2min, to sear in the flavours. Remove from the heat, taste and add extra salt if necessary. Set aside until the meat is ready.
  • 4. Making the beef In a bowl, add all the ingredient A and marinate the beef.
  • 5. In a frying-pan, heat 1 tbsp oil, then add the marinated beef. Cook until the meat is no longer pink.
  • 6. Serve with hot red rice! Sprinkle more black pepper onto the beef to taste:)
© 2021 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking

May 16, 2018

Brioche loaf bread – with bread maker

Home Bakery

home barkery

Brioche loaf bread – with bread machine

Print this recipe
Persons
5
Brioche loaf bread – with bread machine

Ingredients

  • 150g all purpose flour (or 140g/T55 and 10g/gluten flour)
  • 100g plain flour or cake flour (T45)
  • 1 egg
  • 50g sugar
  • 5g salt
  • 50g butter
  • 10g whole milk powder
  • 70g whole milk
  • 70g water
  • 2.5g saf instant yeast

Instructions

  • 1. Add all bread ingredients in the pan of your bread machine (as per manufacturer instructions). Select basic or white bread setting and press start.
  • 2. When the bread is done, remove the bread from the machine. Let it cool to room temperature on a wire rack. Once bread has cooled, then slice with a serrated bread slicer knife.
  • Store the cooled bread in an airtight container at room temperature.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Sweet cooking

January 4, 2018

Chicken over rice

Chicken over rice

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Persons
5
Chicken over rice

Ingredients

  • 300g skinless chicken breasts - cut into bite size

- Ingredient A -

  • 100g yogurt
  • 2 garlic cloves - finely chopped
  • 1 tsp sweet paprika powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp olive oil
  • 1/2 tbsp ketchup
  • 1 tsp sugar
  • 1 tsp soy sauce
  • dash of salt to taste

- Ingredient B -

  • 50g sour cream
  • 1 tsp garlic powder

For the yellow rice

  • 2 cup Japanese rice or thai rice - wash the rice well and drain.
  • 2 cup water
  • 1 tsp turmeric powder
  • 15g butter

For the sauce

  • 35g yogurt
  • 40g sour cream
  • 1 tsp mayonnaise
  • 1 tbsp heavy cream
  • dash of salt
  • dash of sugar
  • some of lemon juice

For the eggplants topping

  • 1 egg plant - cut into bite size
  • 1 tbsp olive oil
  • 30g soy sauce
  • 30g balsamic vineger
  • 1 1/2 tbsp sugar
  • Lettuce or equivalent for garnish

Instructions

  • 1. In a bowl, add all the ingredient A and mix well. Marinade chicken in this sauce for 2 to 3 hours.
  • 2. Prepare the rice Put the washed rice in a rice cooker pot. Add the water to the rice.
  • 3. Add turmeric powder and butter over the rice. If there are any options on your rice cooker, then choose white rice. Click to start!
  • 4. In a small bowl, combine all the sauce ingredient and mix well. Set aside in the fridge until the meal is ready.
  • 5. Make the white sauce topping In a skillet, heat 1 tbsp vegetable oil and fry the chicken until no longer pink. Add ingredients "B" and continue to stir for another 1 to 2 min.
  • 6. Make the eggplant topping In a frying-pan, heat 2 tbsp olive oil (extra) over high heat and fry eggplants until wilted. Transfer them to a plate lined with paper towels to drain the excess oil. Set aside.
  • 7. Still in the same frying pan (without washing after cooking eggplants), add soy sauce, balsamic vinegar and sugar and bring it to boil. Once boiling, add 1 tbsp olive oil. Add eggplants to marinate for about 1 hour.
  • 6. All together now Serve each plate : First rice, then add chicken, lettuce garnish and eggplant on top of the rice. Finally top with the white sauce.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Food Yummy

January 5, 2016

Ice box cookies

ice box cookie2

ice box cookie3

Ice box cookies

Print this recipe
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ice box cookies

Ingredients

  • 60g unsalted butter
  • 45g confectioner's sugar
  • 12g egg yolk
  • 1/4 tsp vanilla paste (optional)
  • 85g cake flour - sifted

Instructions

  • 1. In a medium bowl, mix the butter and the confectioner's sugar until pale and fluffy. Add egg yolk and vanilla (optioanl) and mix well.
  • 2. Add the sifted flour and mix well until combined.
  • 3. Divide the dough equally in half. Here I add or coat with sweet potato powder, hazelnut praline powder, white chocolate chips and coarse sugar.
  • 4. Shape each piece of dough into a disc or square shape (your choice) and wrap in plastic wrap. Chill until firm for about 1 to 2 hours.
  • 5. Preheat the oven to 170 C degree.
  • 6. Slice the cookies dough about 0.5cm thick and place on the baking sheet you prepared.
  • 7. Bake the cookies for about 10-12 min or until the edges are lightly browned.
  • 8. Let them cool a little bit on the baking sheets, then transfer to the tray to cool completely. Store in an airtight container.
© 2021 Copyright Dans la lune

ice box cookie

ice box cookie1

 

Leave a Comment Filed Under: Cookies, Cooking, Cooking Recipe, Sweet, Sweet cooking

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