I try to make Mille Crepes (learning from Youtube), and below is the result.
It looks good and taste yummy and I spent an hour to just make the 35 crepes 🙂
The only learning point I need to improve in whipping the cream. Somehow after left them in the fridge for few hours to set, the cream kind of soaked into the crepes and left it dry (if you noted on the lower part layers compare to the upper part).
Anyone ever try making this and can share some feedback? Cheers.
I am a fan of Croquette and today I am stealing the recipe of this delicious Japanese Creamy Crab Croquette from Nami of Justonecookbook.
Please click on the above link for the recipe and the very detailed step by step photos from Nami.
All this time I experience making normal croquette from potato/ potato flour or wheat flour and they are quite easy to shape but today creamy one was a challenge because they was quite sticky and took longer time to shape, nevertheless below please find the result of mine and yes…they are really yummy….
I ate them for lunch and dinner today.
Japanese Creamy Crab Croquette
Thanks to Nami for sharing this recipe 🙂
Love it, especially with her idea to add corn on the recipe.
A cloudy Sunday and the weather is best for lazying at home listening to the music and daydreaming. I even refused an invitation from friend for lunch at my fave Japanese restaurant (sorry Ms. SS), just not in the mood to go out.
However when noon is approaching and stomach start growling I decided to treat myself a Japanese lunch ala RCC.
All I need is rice and soya sauce and I end up with a delicious, hot, salty and crisp Yaki Onigiri (aka Grilled Onigiri)
First , make onigiri from cooked rice, I am not good with shaping onigiri by hands so I use the Onigiri mold instead.
Place the rice on non sticky pan , add a little oil and cook over low heat. Once rice surface started to dry brush soya sauce on the surface and flip it over.
I kind of ruin one of my Onigiri (Onigiri was not firm and solid enough and fall apart when I flip it) and end up with 2 pieces.
Tadaaa… here is my yummy and crisp Yaki Onigiri.
Grilled Rice Balls
Happy Sunday all!!
This is a late post of what I made for my bento filler yesterday, yasai no nikumaki which is vegetable wrapped/rolled in thinly sliced meat. I learn this from bento book, the idea is to make a flower from carrot + leaves from french beans.
Yasai no nikumaki
For the ingredients I use : Carrot + French beans + thinly sliced beef (shabu-shabu type meat)
Cut the carrot into flower shape and the beans to match the carrot size.
Lay one slice of beef and place the veggie on top of it and start to roll tightly.
Add and roll another slice of meat ( you may add to 3-4 layers depending on the thinness of the beef)
Sprinkle a little pepper and corn flour on the rolled beef.
Cut rolled beef under low heat, add any seasoning such as teriyaki sauce or other sauce to your liking.
Remove from heat and cut into 2 and tada… a beautiful carrot flower in the middle of the beef.
You can use other ingredient such as red pepper, baby corn and other vegetable or even quail egg up to your liking.
I definitely will make more of this for my bento fillers, hope you will like it as much as I do.
Happy weekend all…
This is a scheduled post, currently I am away for vacation therefore sorry for any late response on comment.
Since I start doing bento, Lotus root had become a staple in my kitchen however the challenge with this unique ingredient is you can’t buy them in small qty.
A piece of Lotus root is big enough for several times bento side dish where in most of the case the rest of them are turn into my favorite snack Lotus root chips until a friend of mine told me about this Lotus root salad. She doesn’t give me the exact measurement of the recipe, it was based on your own sense and taste , I tried to make it and I love it.
This is my result (I am running out of ham, so I only use 1 slice, ideally I will add more ham into the salad)
Lotus root salad
- 1/4 – 1/2 lotus root depending on the size, slice thinly and immediately soaked them into salted/ vinegar water.
- 1/2 medium size cucumber, cut into 2 sides, de-seed and sliced thinly and soaked them into cold salted water
- 1-2 slices of ham, cut into small long pieces
- 1 to 2 table spoon vinegar
- Pinch of Sugar to taste
- Pinch of Salt to taste
- Mayonnaise to taste
- Boiled a pot a water mix with vinegar inside and cook the lotus root for few minutes, drain and cool under running /ice water, drain and set aside.
- Wipe the sliced cucumbers and lotus roots with paper towel and toss them into salad bowl, add the sugar and salt and mayonaise, then the ham.
- Mix well and let them chill in the fridge.
- Keep the salad in clean container for bento stash or stock – max 3 days
I had been feasting eating mooncake in the weekend and now have to reap the consequence, some jump of numbers when stepping up on weight scale this morning 😦
So it’s time to go back to healthy dan small portion bento. Today bento is all Japanese dish bento. The rice was mix with seafood furikake (Korean brand) while side dish are Lotus root salad and Kani (imitation crab) salad and stir fry pumpkin.
Bento # 97 – Seafood mix Onigiri bento
This is the rice mix furikake (Seafood flavor) that I use in today Onigiri. Bought at Korean mart price at the price of IDR 29,500 ( approx USD 3.1).
A pack of this have 3 smaller pack inside, I mix the smaller pack with medium portion of rice resulted to about 8 pieces Onigiri (keep the other 4 pieces for dinner). The picture on the packaging show hints of oranges color upon mixing to the rice, however I did not see many oranges ingredients in the furikake so my Onigiri looks more to the greenish color instead. And since the wording were all in Korean I am not sure whether they have instruction to add other ingredients on top of what in the pack. Well… photo on packaging sometimes can be a bit misleading. Don’t you think so?
I’ve been trying to find other way to cook Lotus root/Renkon on top of making them as chips, stir fry or soup and I found this yummy and interesting recipe from Nami from Justonecookbook.
The dish were simple and easy to make and yet yummy.
Below is the result of my version, the only difference from Nami original recipe was on the meat, running low on ground pork so I mix them with some ground beef.
The fried lotus root without sauce
And this is the final result with the sauce… Yum…
Fried lotus root with pork
Please visit Justonecookbook for the detail recipe and step by step photos.