Mille Crepes ala RCC

I try to make Mille Crepes (learning from Youtube), and below is the result.

Mille crepes ala RCC   Mille ala RCC

Mille crepes 35 layers   Mille layers inside

It looks good and taste yummy and I spent an hour to just make the 35 crepes 🙂

DSC07678  DSC07681  DSC07682

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.

Japanese Creamy Crab Croquette

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

Japanese Creamy Crab Croquette

Thanks to Nami for sharing this recipe  🙂

Love it, especially with her idea to add corn on the recipe.

 

 

Yaki Onigiri (Grilled Onigiri)

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)

Yaki 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!!

Yasai no nikumaki (aka vegetable wrapped in thinly sliced meat)

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…

 

Lotus root/Renkon salad

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

Ingredients :

  • 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

Steps

  1. 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.
  2. 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.
  3. Mix well and let them chill in the fridge.
  4. Keep the salad in clean container for bento stash or stock – max 3 days

Bento # 97 – Seafood mix Onigiri bento

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?
Cheers…

 

Fried Lotus Root with Pork

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.

 

 

Bento # 81 – Inarizushi (Sushi in a bean bag) bento

Well  don’t be mislead by the bean bag description, it was not a real “bean” bag but  fried tofu skin stuffed with sushi rice. I bought  Abura age  from  local Korean mart last weekend. One pack of 2 medium Abura age cost about IDR 9,500 ( approx USD $ 1).

At first I was quite ambitious and would like to re-create cute  bento  from bento book with quail eggs as the characters and have them soaked into the a tub made of Abura age. But upon preparing the Abura age (learning from justhungry)  which require few steps such as blanch and de-oil and then cook them with dashi stock, I started to get hungry so no cute bento today, just a simple Inarizushi.

After processing the Abura age (details on how to please click justhungry  link above), cut the Abura Age into 2 and fold down  the upper part to  hide the edge to make  nice bags. Stuffed the bag with rice sushi (white rice mix with sushi ingredients) and then topped them with Wasabi tobiko and Salmon flake.

The supposedly cute quail eggs were rolled with thin sliced pork and fry with Teriyaki sauce.

Bento # 81 – Inarizushi Bento

Summary of what’s in the box :

  • 4 pieces Inarizushi topped with wasabi tobiko and salmon flake
  • Teriyaki quail eggs with sliced pork
  • Strawberries, Zucchini, lettuce.

Taiyaki (Japanases fish shape cake)

I love eating Taiyaki, the hot waffle- like pastry stuffed with various ingredients such as azuki read bean paste,chocolate, cheese, or others. Been wanting to try making taiyaki ever since I saw a tutorial from Youtube,  but the challenge is to find the pan because using other similar pan in different shape  will lose the meaning of the name and won’t feel like Taiyaki, so when I spotted the fish shape pan at the least expected place, which is hardware store, I immediately add it to my cart.,

So today Taiyaki  was based on the recipe and how to from cookingwithdog. I always love the recipe from cookingwithdog, because the portion is just right for 1-2 person and the how to make video was really good quality and with clear cooking details.

Japanese Taiyaki

I substitute the red/white beans  filling with Kaya and peanut butter sauce and made my own cake flour (referred to information from internet )

Useful tips from my experience  :

  1. not to put too much filling into the batter, I try to put as much as the one I saw in the video, but the filling leaked out and ruin the fish shape (guess that my taiyaki pan might be in smaller size than the cookingwithdog).
  2. to make 1 cup cake flour : measure 1 cup all purpose flour then take out 2 tablespoon flour. Replace the 2 tablespoon flour  with  2 table spoon  cornstarch flour. Shift the flour and cornstarch together.

Below please find the copy paste of the recipe from cookingwithdog Youtube

Taiyaki batter :

  • 100 g cake flour
  • 2/3 tsp baking soda
  • 2 tbsp Sugar
  • 1/2 egg (30g)
  • 100 ml water

Other details, please check the link above. Thanks.

Spinach Ohitashi (Japanese Spinach Salad with Bonito Flakes)

Spinach is one of my favorite vegetable, thanks to Popeye the sailor man cartoon.

Me and brothers love this cartoon and mum smartly used it as educational tool to encourage us to eat spinach so we can grow as strong as Popeye. The result? none of us ever turn to be as strong as the heroic sailor man nor able to send someone flying with our punches, but we grown to love spinach forever. Spinach had becoming a must to have dish in the family, looking back to childhood or even now, mum  always have spinach in the menu at least twice or three times in a week, be it as soup or just simple stir fry.

Today  Spinach Ohitashi is another Japanese dish, spinach salad with bonito flakes.

Below photo was my cooking result, based on recipe adapated from justonecookbook.com

Spinach Ohitashi

I love bonito flakes a lot , you can tell by the amount of the flakes that I placed on the spinach 🙂

Below is the copy paste recipe from justonecookbook.com.

Details and step by step photos also available, please click  http://justonecookbook.com/blog/recipes/spinach-ohitashi-japanese-spinach-salad-with-bonito-flakes/

Ingredients:

    • 1 bunch of spinach
    • A pinch of salt
Seasonings
  • 1 Tbsp. mirin
  • 1 Tbsp. usukuchi (light colored) soy sauce
  • 1/2 cup dashi stock
  • Bonito flakes (Katsuobushi)

Instructions:

    1. Wash the spinach and boil lots of water in a large pot.
    2. When water is boiling, add a pinch of salt into boiling water. Put spinach in the pot starting from the stem first because they take longer to cook. Push all of the spinach into the water. Cook for 1 minute. Note: American spinach is very soft and we can eat it raw unlike Japanese spinach; therefore, 1 minute is enough for the US spinach.
    3. Drain and soak the spinach in cold water until cool.
    4. Collect spinach from the bowl and squeeze water out of the spinach.
    5. Cut the spinach into 1 1/2 inch lengths and put it in air tight container.
    6. In a saucepan, heat mirin on medium high and evaporate alcohol for a few minutes. Let it cool down.
    7. Add usukuchi soy sauce and dashi stock and mix all together.
    8. Pour over spinach and soak for 3-4 hours (1 hour minimum).
    9. Serve with sauce and sprinkle dried bonito flakes over the spinach.