Dorayaki

Is a traditional Japanese Pancake

It is fluffy, golden brown in colour 

And without spots.

The classic Japanese Dorayaki is filled with sweet red bean paste.

Perhaps you may like to try this recipe:

Makes 5 pieces

2 eggs

40g sugar

1 Tbsp honey

1/2 tsp vanilla

80g cake flour or all purpose flour

1 tsp baking powder

2 Tbsp water

200g red bean paste

Method:

1) beat together eggs, sugar, honey and vanilla

2) fold in sifted flour and baking powder

3) cover & leave in fridge for 10min

4) remove from fridge, stir in 2 Tbsp water

5) heat up a non stick pan

6) scoop 1 Tbsp of batter and pour into the pan

7) when bubbles appear, turn the pancake over and cook the other side

8) when done, put filling & seal the side by pressing

9) serve warm

JAPANESE CURRY

Japanese Curry

When I tasted the Japanese Curry for the first time,

I find it something different, 

though not really outstanding,

especially I am so used to our local curries which are savoury and spicy.

Nevertheless, it is acceptable to me because

I prefer food that is slightly on the sweet side.

As for the colour of the gravy,

it is darker compare with its counter parts.

However, the colourful vegetables added has brighten it up all together!

Special thanks to Kenneth Goh's  recipe.

I have adjusted it to my taste:

(A) Curry Roux

mix all ingredients together:

2 Tbsp garam masala

1/2 Tbsp curry powder

1/2 Tbsp coriander powder

1 tsp chilli powder

1/4 tsp black pepper powder

2-3 Tbsp water

(B) Japanese Curry

45g cooking oil

1 cup chicken meat, cubed

1 cup big onions, cubed

1/2 cup green peas (I did not use)

3/4 cup carrots, cubed

3/4 cup potatoes, cubed 

2 cups water

1 tsp sugar (to taste)

1/2 tsp salt (to taste)

1/2 tsp plain flour (thickener)

Method:

1) heat oil in a frying pan, add the curry roux mix

2) at low heat, fry until aromatic, and oil will appear at the sides of the pan

3) when the mixture becomes 'light', add the onions to fry until soft

4) add chicken, potato and carrot cubes, stir fry for 2-3 min

5) add 2 cups water and allow to simmer until tender

6) add green pea, if using, salt & sugar to taste

7) sprinkle 1/2 tsp plain flour, and stir to mix in

8) allow to sit for awhile for flavour to develop before serving

SOFT BOILED EGG

Soft boiled Egg 溏心蛋

Wow! 

The egg yolk flows out like cream, so yummy!

Many of us like soft boiled eggs like this,

but often times we left it too long in the boiling water

And it becomes hard boiled egg instead.

I found this chart when I googled for soft boiled eggs

It is helpful if you are a first timer!

Method:
1. bring water to a boil
2. add eggs & let boil for 6min
3. remove & put into ice cold water
4. do not de-shell until required

CRISPY TERIYAKI CHICKEN

Crispy fried chicken

in thick teriyaki sauce

Easy to cook and nice to eat.

Teriyaki Chicken

2 chicken thigh, de-boned

corn flour for dusting

Seasoning: mix together in a small bowl

1-2 Tbsp teriyaki sauce

1/2 tsp sugar

1 tsp soya sauce
1/2 cup water

Thickener: 1 tsp corn flour + 2 tsp water

1. heat enough oil to cover the base of a frying pan.

2. coat chicken in a plate of corn flour, shake away the excess

3. when oil is hot, put in one piece of chicken thigh, fry until golden & cooked through

4. remove & drain on a piece of kitchen towel. Fry the next piece

5. when done, pour away the oil & cook seasoning in low heat 

6. when the seasoning starts to boil, add thickener. dish out into a bowl

7. to serve, cut chicken into bite size & pour sauce over the chicken

SHOKUPAN

Shokupan 

is soft and springy

made with

Tang Zhong

& whipping cream 

I have adapted the recipe from Mandy Ng

Tang Zhong

20g bread flour +

100g water - mix well & stir over low heat until slightly thicken

                      and can see the bottom of pot

                      remove from heat & left to cool

Dough

all of the Tang Zhong

10g whipping cream

85g milk

1 large egg

30g butter

6g salt

30g cooked quinoa

280g bread flour

30g brown sugar

4g instant yeast

1) all dough ingredients go into the bread machine according to list

2) dough cycle, 1.5hrs

3) take out & shape into 10 balls

4) arrange on baking tray to rise for 1 hour

5) when ready to go into the oven, brush top with milk & decorate with

    sesame seeds or pumpkin seeds

6) bake in preheated oven @200'C for 15min

ANKO (RED BEAN PASTE)

Red Bean Paste

made from azuki beans

is used as 

Filling 

for Buns and Pancakes

and Desserts

It is 

commonly used in Japan

It has been a tedious preparation 

before I come to know of this pressure cooker method

by Namiko Chen of Just On Cookbook

300g azuki beans, rinsed & drained

1200ml water (4 X amount of beans)

200g sugar (can be reduced)

1/8 tsp salt

Method:

1) cook beans with water in the pressure cooker (beans function)

2) when cooked, drain beans with a sieve to remove excess water

3) into a pot add cooked beans & sugar

4) boil over low stove heat to dissolve sugar

5) stir in salt & leave to cool

6) blend to the texture you prefer, 

    either fine (koshian) or chunky (tsubuan)

7) it will dry further if left in the fridge for 24 hours

Note:

can be used immediately or freeze in 100g packets up to one month

ANPAN

Anpan

are Japanese Buns

with 

anko filling

I have been making buns with red bean filling

now

I adapted this recipe from

Namiko Chen of justonecookbook

Buns: (8)

225g bread flour

25g Cake flour ( or 25g AP flour + 1 tsp corn flour)

50g sugar

1 tsp salt

1 tsp dry yeast

1 large egg

50ml milk

50ml water

35g butter

Filling:

280g (35x8) anko, sweet red bean paste

Topping:

1 egg beaten with 2 Tbsp water

2 tsp black sesame seed

Method:

1) sieve all flours together

2) put everything into the bread machine

3) bread dough cycle & let dough rise until double

4) divide dough into 8 balls & leave to rise 15min

5) shape into rounds & wrap the filling

6) allow to rest until double in size

7) egg wash the buns & place some black sesame seeds on top

8) bake in preheated oven 200'C for 15min

Note:
1) It can be baked plain
2) can replace 25g bread flour with oats or oat meal

SWEET TAKUWA

If you like pickles you may like this!

It is crunchy, juicy and sweet!

Good as an appetiser, wonderful as a side dish!

You can never have too much!

If you like to make some for yourself.....

1 kg daikon (radish)

1.5 Tablespoon salt

1.75 cup sugar

1/2 cup white vinegar

pinch of tumeric extract (optional)

Method:

1) peel and slice radish into rounds

2) combine salt, sugar & vinegar & pour over the sliced diakon

3) let it soak overnight, stir occasionally

4) next day, squeeze the diakon and pack into glass bottles

5) boil the liquid and remove scum if there is any

6) add a pinch of tumeric extract to give yellow colour if prefer

7) boil until the water is clear, remove and let cool

8) pour cooled juice into the bottles to soak the diakon.

9) leave these bottles in the fridge for 2 weeks

10) enjoy!