Archive for the ‘17000 Other Countries’ Category

03/24/2011 Rice Flour Cheese Bread (Failure)

Thursday, March 24th, 2011


  • 118.1 g Rice Flour (上新粉)
  • 10 g powdered cheese (Parmesan Cheese)
  • 37.1 g Colby & Monterey Jack Cheese, shredded
  • 1 EGG
  • 60 cc milk
  • some salt


  1. Mix every ingredient, refrigerate for 30 min.
  2. Shape into balls.  Place on Silpat lined half-sheet pan.
  3. Bake at 375F for 25 min.


I wanted to make Pao de Queijo like crackers with rice flour.  But it became too dry and untasteful.

03/13/2011 Rice Flour Pancake

Sunday, March 13th, 2011

Ingredients: 5-6 slices (10-12 cm diameter pancake)

  • 115 g rice flour (imported from Thailand)
  • 23.1 g sugar
  • dash salt
  • 3 g baking powder
  • ===============
  • 37.8 g egg, beaten
  • 110.5 g milk
  • 11.7 g lemon juice
  • ———————–
  • some vegetable oil
  • ——————-
  • butter/margarin/spread (for topping)
  • pancake syrup (for topping)


  1. In a bowl, whisk rice flour, sugar, salt, baking powder.
  2. Add egg, milk, lemon juice and mix.
  3. In a skillet, heat the oil, over medium heat.  Wipe off the oil with papet towel.  Reduce the heat to low. 
  4. Wet the paper towel and pat the bottom of the skillet on the wet paper towel for 1 sec to slightly cool the skillet.
  5. Return the skillet back to the low heat. Pour the dough to form 10 – 12 cm diameter circle.
  6. When the bubble forms, flip and cook.
  7. Transfer to the serving plate.
  8. Repeat step 5 – 7 until all dough is gone.
  9. Top with margarin and syrup.


Reference: もっちりヨーグルト・パンケーキ、野口英世、All About「スピードレシピ・料理」ガイド。 (Japan)

Substitutions: Yogurt -> Milk + lemon juice

The first batch was the darkest.  Then the skillet cools over low heat setting to produce pale pancakes.  Upon increasing the heat setting in the end, it started to fail even browning.  Temperature control on electic oven top is difficult.

03/01/2011 Pao de Queijo

Tuesday, March 1st, 2011

Ingredients: 17 pieces

  • 153.4 g tapioca starch
  • 46.6 g cake flour
  • 3 TBS sugar (reduce next time)
  • 3/4 tsp salt
  • ——————-
  • 200 cc water
  • 20 cc canola oil
  • ————–
  • 4 slices (83.7 g)  sliced cheese (the one that melts with heat: I used Craft American Singles)
  • some sesame seeds
  • ———————–
  • 1 large egg (50 g)


  1. Whisk first 4 ingredients in a medium stainless steel bowl.
  2. Heat water and oil in a small pan, until it boils. (Do not use MW oven.)
  3. Remove from the heat, add flour mixture to the water/oil mixture.  Stir with wooden spatula  until it gets together.   (I added hot water/oil to flour mixture in the bowl: there was not enough space int the pan to hold all the flour.  It is easy to form lumps and took time to stir enough to rid of lumps. Most starch became cooked at this moment and got very elastic and gooey.)
  4. Add cheese and sesame to the bowl. Stir well, heating with low heat. (It is a very heavy duty job to stir.)
  5. Preheat oven at 200 C. (400F)
  6. Add egg to the bowl and stir well, heating with low heat.  ( I needed to remove the bowl from the heat and vigorously stir with a wooden spatula: it took a lot of time until everything is incorporated.)
  7. Shape the dough into 3 cm diameter balls.  (Brushing the hands with oil avoid sticking.)
  8. Place the balls over Silpat lined half sheet pan.
  9. Bake at 180C (355F) for 8 min, and 170C (340F) for 19 min.


Reference: 翌日もかたくならないポンデケージョ、りょうままレシピ、

Substitutions: 150 g tapioca starch  + 20g glutenous rice flour (SHIRATAMAKO)  + 30 g cake flour ->153.4 g tapioca starch + 46.6 g cake flour.

It is slightly too sweet.  The texture is almost identical to Rice Cake (Mochi). 

Stirring made my palms and fingers blistered.  I need to weat the gloves next time.  It is better to make only half of this formula since stirring is quite heavy duty.  Once flour is added it is rather unpractical job to stir/mix.

The oven temperature is possibly too low for my oven.  It was supposed to take only 8 min at 180 C + 7 min 170C according to the original instructions; but it took nearly total 30 min this time.

02/24/2011 Spicy Chicken with Vietnamese Hot Sauce

Thursday, February 24th, 2011


  • chicken breast, sliced thin
  • sugar
  • soy sauce
  • Chili Garlic Sauce (Tuong toi Viet Nam)
  • ——————-
  • vegetable oil
  • green onions, chopped


  1. In a medium bowl, mix first 4 ingredients and rest for at least 15 min.
  2. Heat oil in a skillet, add green onions and above mixture, stir fry until chicken is cooked, with high heat. 

02/24/2011 Pao De Queijo

Thursday, February 24th, 2011

Ingredients: 21 pieces (about 4.5 cm diameter sphere, each)

  • 100 g Tapioca Starch Flour
  • 1/6 tsp salt ( heap 1/8 tsp)
  • —————————
  • 22 cc canola oil (about 1.5 TBS)
  • 67 cc milk
  • ——————–
  • 50 g powdered cheese (Parmesan)
  • 32.8 g egg, beaten


  1. In a medium bowl, mix Tapioca and salt.
  2. Cook oil and milk until just before boiling point. (Do not use MW oven, for safety reason.)
  3. Add the hot milk mixture  to Tapioca mixture and mix quickly with a wooden spatula, then knead with your hands until it gets together.
  4. Preheat the oven at 430F (220C).
  5. Mix egg and cheese in a small bowl.  Add it to the dough gradually, knead with your hands.  Clean hands.
  6. Shape into about 3 cm diameter bowl.  Place it in a silpat lined half sheet pan.
  7. Bake at 430F (220C) for 14 min.  Turn off the heat, open the oven door and place a wooden spoon between oven and oven door so that there is slight gap for the heat to escape.  Let it cool slowey in the oven for 8 min.  Remove from the oven and serve immediately, while still hot.


Reference:  ポンデケージョ、

Substitution: olive oil -> canola oil

02/22/2011 Chedder Cheese Pao de Queijo (Failure)

Tuesday, February 22nd, 2011

Ingredients: for 2 – 3 people (29 pieces)

  • 118.1 g Tapioca Starch Flour
  • 10 g powdered cheese (Parmesan Cheese)
  • 40 g Chedder Cheese, shredded
  • 1 Egg
  • 60 cc milk
  • some salt


  1. Mix every ingredient, freeze for 15 min.
  2. Drop with a (1.5 tsp) cookie scooper  on Silpat lined half-sheet pan.
  3. Bake at 190C (375F) for 20 min, flip and bake 5 more min. 


Reference: チェダーチーズのポンデケージョ、rosenkranz,

Substitution: 100 g Shiratama-Ko (Glutenous Rice Flour) -> 118.1 Tapioca Starch Flour

Changing the rice flour to starch produced thin and firm crackers.

This is supposed to be Brazilian Cheese Bread; but it became more like cheese cracker.

While baking, they got almost detached from Silpat and lifted to U-shapes.

01/01/2011 Curry Flavored Pork Sautee

Monday, February 14th, 2011


  • Pork, Sliced in about 1/2″ thick
  • Curry Powder
  • Vegetable Oil
  • Demi-Glace Sauce


  1. Cut slits on each surface of the pork slices.  Sprinkle curry and rub it into the meat.
  2. Heat oil in a skillet, cook one side of the meat with high heat until it browns, turn over, reduce the heat to low and cook until done.
  3. Transfer to a serving plate.  Pour warmed Demi-Glace Sauce over.

12/30/2010 Bellpepper Stir-Fry Chapche

Monday, February 14th, 2011

Ingredients: 4 servings

  • 80 g Dry Harusame Noodles (Japanese Starch Noodles)
  • Hot water
  • ————–
  • 100 g - 160 g beef
  • 1 TBSP soy sauce
  • 1 TBSP sake
  • 2 tsp sugar
  • 2 tsp Mirin
  • 1/2 tsp garlic powder
  • —————————–
  • 6 Asian Size Green Bell Peppers
  • 2 Asian Size Red Bell Peppers
  • —————————
  • 1 TBSP sesame oil
  • salt
  • pepper
  • ———————
  • 1 TBSP roasted sesame, ground


  1. Place Harusame Noodles in hot water and boil for 2 – 4 min.  Wash in cold water, drain and cut into shorter lengths.
  2. Slice beef thin and place in a clear clean plastic bag.  Add soy sauce, sake, sugar, Mirin, and garlic powder, and shake and rub.
  3. Remove the seeds and hard parts from the bell peppers and slice lengthwise into 5 – 6mm thick pieces.
  4. Heat the sesame oil in a skillet and stir fry the beef until the color changes.
  5. Add bell peppers, sprinkle salt and pepper, and  stir fry.
  6. Add Harusame Noodles, sprinkle salt and pepper, and stir fry.
  7. Place on a serving plate and sprinkle sesame.


Based on: ピーマンの炒めチャプチェ、コウ静子、キューピー3分クッキング、2010年6月12日、

Korean Recipe.

02/14/2011 Spicy Bell Pepper

Monday, February 14th, 2011


  • vegetable oil
  • Bell Peppers, remove calyxes and seeds, cut into bite sizes
  • sugar
  • soy sauce
  • Korean Fermented Hot Pepper Paste
  • salt
  • MSG (optional)


  1. Heat the oil in a skillet.  Stir-fry bell peppers.
  2. Season with sugar, soy sauce, Korean Hot Pepper Paste, salt, and MSG.

10/21/2010 Twist Bread

Sunday, October 24th, 2010

Ingredients: for Medium Loaf Pan (Medium Size 8″ x 4″ x 2.25″ metal loaf pan, 1155 cc capacity)

  • shortening/butter to grease the pan
  • ーーーーーーーーーーー
  • 222 g High Gluten Flour
  • 3.33 g instant dry yeast SAF RED
  • 4.44 g salt
  • 11.1 g sugar
  • ーーーーーーーーーー
  • 144.3 g cold Brita filtered  water
  • 11.1 g unsalted butter, sliced


  1. Grease the loaf pan with shortening/butter.
  2. Whisk the flour, yeast, sugar and salt in a large bowl.
  3. In a stand mixer (KitchenAid 6QT Professional) bowl, pour the water, then add flour.  Mix with level 2 – 5 until 70% to the full gluten formation. ( at least 6 min)
  4. Add sliced butter.
  5. Mix with  level  2 – 5 for 6 – 15 min (or more) until full gluten formation.  Windowpane test.
  6. Let rise at 28C for 90 min or until it triples. (in 4 Cup Pyrex Measuring Cup, about 300 cc dough initially -> want 900 cc rise)
  7. Do finger test.  The hole should stay.
  8. Punch.   Shape into a ball on a clean surface.
  9. Let rise at 28C for 30-40 min until it doubles. (about 400 cc dough -> want 800 cc rise)
  10. Shape the dough into a ball on a clean surface.  Cut into 2 equal balls. Bench for 15 – 20 min  until almost doubles (actual: it does not double).  Cover the dough with a cake cover while bench resting.
  11. Press each ball with your palms to flatten and roll into a long rod.  Twist two long rods of the dough to shape with your hands.
  12. Place the dough in the pan.
  13. Final rising at 38C  for 30 – 40 min until it gets 2.5 – 3 times as large.
  14. Do NOT preheat the oven.
  15. Bake for 17 min at 200C(395F), turn off the heat, place the thermometer probe into the center of the dough, leave the bread for 5 more minute (to cook with the residual heat)  until the center of the bread is 95C or more.


Adapted from: ツイスト、川端勉、おいしいパン 基礎の基礎、ひかりのくに

Original was for 2 x 1300 cc = 2600 cc loaf pans, converted to my 8″ x 4″ x 2.25″ medium loaf pan using the ration 0.444.

I did not do a good job in shaping the dough: I should have twisted more.

I over-fermented at the first rise: but the result was OK.

For KitchenAid, since this recipe had a small amount of dough, one may have to use a higher speed than the manufacturer suggests  (Level 2) in order to develop the gluten elasticity, and longer kneading than the regular recipe.