Archive for the ‘@en’ Category

03/31/2011 Wontan Ravioli

Thursday, March 31st, 2011

Ingredients: 18 pieces

  • Vegetable Oil
  • Chicken Breast, cut small
  • Prego Spaghetti Sauce
  • Mozzarella Cheese, Shredded
  • 18 Wontan Skins

Procedures:

  1. Stir fry chicken with vegetable in a skillet.
  2. Mix chicken, Prego, cheese in a bowl.
  3. Wrap the filling in Wontan Skins.
  4. Deep fry them until skin is crisp.

03/31/2011 1-2-3 Cookie Dough

Thursday, March 31st, 2011

Ingredients: 284 g dough, for 9″ pie plate

  • 47.4 g sugar
  • 94.7 g unsalted butter, softened at room temp.
  • 1.6 cc vanilla extract
  • 23.7 g egg, beaten, room temp.142 g cake flour + dash salte, sifted

Procedures:

  1. Beat sugra and butter with a stand mixer or hand mixer.
  2. Add vanilla and egg gradually and mix further.
  3. Add cake flour at once, stir slowly till incorporated.  Do not overmix.
  4. Place it in a plastic wrap.  Wrap it around.  Refrigerate more than 1 hour.
  5. Roll the dough and line the pie plate.

Comments:

Reference: 1-2-3 cookie dough, Book 13, Bibliography

Divided the formula by 9.58.

03/31/2011 Lemon fantasy tart

Thursday, March 31st, 2011

Ingredients: 9″ Metal tart plate with removable bottom

  • PAM for baking
  • 284 g  1-2-3 cookie dough
  • 227 g eggs (next time 148 g)
  • 173 g sugar(next time 112 g or less)
  • 132 g heavy cream +18 g sugar, whipped together till stiff (next time 85.8 g cream and 12 g sugar)
  • 3 g lemon zest, grated (next time 2 g)
  • 120 cc lemon juice (next time 78 cc)

Procedures:

  1. Spray tart pan with Pam for baking.
  2. Roll out the dough to 3 mm thick and line the tart pan. Place the parchment paper on the crust, fill with the pie weights.   Bake at 325F(163C) until light golden brown for 25 min.  Cool completely for 30 min at room temp.
  3. Whisk egg and sugar.
  4. Add lemon zest and lemon juice to the egg mixtures.
  5. Fold in the whipped cream.
  6. Pour the filling into the tart shell.
  7. Bake at 350F(177C) until just set, for 45 min.
  8. Cool completely.
  9. Refrigerate for several hours until fully set.

Comments:

Ref.: Lemon Fantasy Tart, Book 13, Bibliography

Slightly too sweet.

Only 65% of the filling was needed.  Next time reduce the formula for filling.

Crust shrinks while baking: add dough to the top rim of the pie before the final baking.

I covered the tart with aluminum foil to reduce the heat from above.  But the foil stuck to the filling and made a mess.  Next time, place the half sheet pan on the shelf immediately above the shelf that the tart was placed, so that nothing touches the filling.

03/30/2011 Shumail

Wednesday, March 30th, 2011

Ingredients: 13 pieces

  • 1.5 pieces dried Shiitake Mushrooms, soaked in enough water 1 hr prior, remove the stems, cut in small pieces
  • 180 g pork, processed with FP
  • 1 TBS dried baby shrimps
  • 1/4 tsp salt
  • (Sauce)
    • 3/4 tsp Shao Hsing Wine
    • 1+1/8 tsp soy sauce
    • some pepper
    • 1/2 tsp sugar
    • 1.5 tsp potato starch
    • ground roasted sesame
  • 3/4 TBS green onions/ginger water (Soak chopped green onions and ginger powder in water for more than 30 min)
  • 1.5 tsp sesame oil
  • 13 pieces green peas ( I substituted with mature snow peas.)
  • 13 slices Wontan Skin (square)
  • vegetable oil
  • mustard
  • vinegar
  • soy sauce
  • lettuce (garnish)

Procedures:

  1. FP pork. Add dried shrimps and salt. FP.  Add Shiitake Mushroom. FP.
  2. Add Sauce and FP.  Add green onion/ginger water and sesame oil. FP.
  3. Wrap the meat filling in the Wontan Skin.
  4. Fill the water in the steamer and start to boil.
  5. Coat the inner basket of the steamer with vegetable oil.
  6. Place a pea in the top center of each Shumai piece. Transfer Shumai pieces to the steamer basket.
  7. Steam with high heat for 6 – 8 min.
  8. Place Shumais on lettuce in the serving dish.  Serve with mustard, vinegar, and soy sauce.

Comments:

Reference: シューマイ、Book 11, Bibliography

I omitted pork fat, changed the seasoning formula slightly.  Due to lack of fat, it gets lean but tough in its texture.  I reduced salt: but it is still in slightly salty side.

03/29/2011 Snow Pea

Tuesday, March 29th, 2011

Ingredients:

  • Snow Peas, fivers removed, MWP (with a little water, covered with paper towel, cover with MW vented cover, MW (1.6 kw) for 5 min, drain.)
  • salt
  • pepper
  • MSG
  • butter

Procedures:

Mix everything together while Snow Peas are still hot.

03/29/2011 Chicken Curry Rice

Tuesday, March 29th, 2011

Ingredients: 3 servings

  • Vegetable oil
  • Chicken Breast, sliced very thin
  • onions, cut
  • carrots, sliced thin
  • Bell Peppers, cut
  • 425 cc water
  • (3 pieces x 21 g )House Vermont Curry Roux (Hot), sliced thin
  • ———————–
  • Cooked Rice

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry chicken and onions until cooked.
  3. Add carrots and bell peppers and stir fry.
  4. Transfer it to the Pyrex 2 QT Casserole Dish.  Add water.  MW (1.6kw) uncovered, for 14 min.
  5. Add Roux, mix well until Roux is melted completely.
  6. MW covered, for 30 sec.
  7. Serve with cooked rice.

03/29/2011 Salad

Tuesday, March 29th, 2011

Ingredients:

  • lettuce, torn
  • Colby and Monterey Jack Cheese, sliced
  • carrots, chopped
  • Daikon Radish, chopped
  • Dressing
    • 1/2 TBS soy sauce
    • 1/2 TBS white sesame paste (ground white sesame to creamy texture)
    • 2 TBS vinegar
    • 1 tsp canola oil
    • 1 tsp sugar

Procedures:

Toss everything together.

03/28/2011 Chanpuru

Monday, March 28th, 2011

Ingredients: 4-5 servings

  • some vegetable oil
  • pork, sliced thin
  • 1 package Firm Tofu, drain and cut in chunks
  • 2 stalks squash, remove seeds, slice
  • 1/2 stalk yellow squash, remove seeds, slice
  • 5 packages: 75 g らくちんちゃんぷるーごーやー (sauce for Goya Chanpuru)
  • 5 eggs, beaten

Procedures:

  1. In a skillet, heat the oil, stir fry pork.  Add Tofu and stir fry until it slightly browns.
  2. Add squash and yellow squash, cook.
  3. Add Goya Chanpuru Sauce and stir.
  4. Add Eggs and stir fry.

Comments:

Reference: Instruction for the らくちんちゃんぷるーごーやー, 株式会社 赤マルソウ AR、http:/www.akamarusou.co.jp

Chanpuru is Okinawa cuisine, Tofu and Bitter Squash Stir Fry.

Substitutions; Bitter Squash -> Squash and Yellow Squash

The Sauce consists of Dashi, soy sauce, yeast, starch, etc. 

 

03/28/2011 Pumpkin Oshiruko

Monday, March 28th, 2011

Ingredients:

  • Mochi (Rice Cake)
  • Japanese Kabocha Pumpkin, baked and pureed with Vitamix
  • water
  • Xylitol
  • salt

Procedures:

Mix all ingredients in a mug, MW until Mochi gets soft.

Comments:

Pumpkin has odd flavor of squash: this is not really good.

03/28/2011 Salad

Monday, March 28th, 2011

Ingredients: 1 serving

  • lettuce, torn
  • Coby and Monterey Jack Cheese, sliced
  • Carrots, chopped
  • Daikon Radish, chopped
  • Raisins
  • Dressing (for 1 person)
    • 1/6 tsp Mustard
    • 1/2 TBS vinegar
    • 1 TBS canola oil
    • salt
    • pepper

Procedures:

Mix all together.