June 9,
2009

cookies

Oatmeal Cookies

180 x 15 min.

40g butter
40g brown sugar
40g maple syrup
50g eggs
90g bread flour
65g oat meals
65g cereal mix
3g baking soda
make 20

cereal mix;
oats
rye
corn flakes
dried banana chips
dried raisin
shredded coconut

1. Cream the butter and sugar until smooth.
2. Add the maple syrup and the egg, beating until well combined.
3. Add the bread flour, baking powder, baking powder, oat meals
and cereal mix.Fold gently.

4. Scoop out a ball of the dough and drop it onto a tray.
5. Bake until they're still a little bit soft in the middle.
( They'll be firm after cooling )

July 7,
2009

Japanese cuisine

Soy Milk Tofu

485ml soy milk
300ml water
300ml "dashi" see
2 stick agar (bou-kannten)(16g), soaked in cold water
9g gelatin sheet , soaked in cold water

for "umamidashi;sauce"
120ml "dashi"(stock)
15ml mirin
2g dried bonito flakes.

for umami-dashi
Bring the dashi and mirin to a boil, add the dried bonito flakes.
Strain the liquid through gauze or a fine sieve.
Keep refrigerated

1. Soak the agar in a bowl of cold water for 3 hours.
Squeeze and discard the water.
Soak the gelatin sheet until it's soft.

2. Heat the soy milk in a pan until it reach about 40C.
Pour into a bowl; set aside.

3. Place the "dashi", water and the chopped agar in a pot.
Bring to a boil and simmer for 1 minutes over low heat.

4. Remove from the heat and add the gelatin sheet, stirring.
Pour the liquid through the fine sieve into a bowl.

5. Pour into the soy milk and mix well.

6. Pour the mixture into moulds and let it cool over a cold water bath.
Refrigerate until firm.

7. Served with chilled ummami-dashi(saue)and garnish
such as shredded ginger and yuzu.

Dashi (Japanese soup stock)

1000ml water
20g dried kelp
60g dried bonito flakes, shredded
30ml water

Japanese cuisine

culinary stock

1. Place the water and dried kelp in a pot.

2. Cook over low to medium heat for 10 minutes, ajusting the heat.
It should boil after ten minutes cooking.

3. Once boil, remove the kelp from the pot.
Make sure that the kelp is soft using a finger nail.

4. Add 30ml water to stop boiling and add dried bonito flakes at once.

5. Before it boils again, remove from the heat.

6. When the bonito flakes starts to sink to the bottom of the pot,
skim the scum.

7. Pour the liquid very gently into a bowl
through a sieve with cloth on top.

This is "the ichiban-dashi",
meaning the first dashi.

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July 4,
2009

dessert
cakes

Crepes (brown sugar)

100g flour
10g brown sugar
2 eggs (100g), beaten
200ml milk
30g butter for Beurre noisette
pinch of salt
make 20cm x 8~9

1. Shift the flour and combine the sugar and salt.
2. Make a well in center; add the eggs.
Gradually corporate the flour into the eggs.

3. Pour every 1/4 of the milk into the batter,stirring
until smooth.

4. Melt the butter over low heat
until brown.

the browning process of Beurre noisette

1.Melts butter in a pan over low heat.
2.Butter bubbles come up.
3.The bubbles become smaller.
4.Stop cooking before the small bubbles disappear.

5.Pour into the batter and stir until well combined.

6. Heat the pan and grease butter.
Using a ladle, pour the batter into the pan.
Rotate the pan to distribute the batter.
7. When the bottoms of the crepes have a golden
brown color, Loosen the edges with a pallet knife and
flip them over. see "how to flip crepes"
8. The second side cook for only a few seconds.

July 3,
2009

Italian
cuisine

French cuisine

Tofu Hamburgers with pitta

for burgers (mini)
150g lean ground beef
120g tofu
1/4 onion, chopped
1 egg (50g)
25g milk
60g bread, chopped
1/8 paprika, chopped
mozzarella cheese, sliced and cut into 2cm x 3cm
1/5 tsp mustard
for pitta
see" bread "
cut into half
( make 8 )

1. Heat oil in a skillet over medium heat and sauté the chopped
onion until cooked through; Set aside
2. In a bowl. mix the lean ground beef and salt and pepper until well
combined.(optional)
In a small bowl, whisk the egg. Add tofu, chopped bread, milk,
cooked onion and salt and pepper.
3. Shape into oval 8 patties. press down to form a dent in the center.
4. Heat oil in a skillet over low heat.
Cook on each side and pour 100 ml water (or more), covered until
cooked through.

4.Place the chopped paprika over the hamburgers and cover with
the cut cheese.
5.Bake in 190C oven until the cheese is melted.
6. Dab each pitta with the mustard. Stuff each with burgers.

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July 2,
2009

Japanese cuisine

seasoal

Somen

adapted from "Japanese Cuisine"

serve 2
100g somen (2 bunch)

for "tsuke dashi"
200ml "dashi"(stock) see
25ml "kaeshi"
15g dried shrimp

for garnish
1 ginger, shredded
2 "ooba; perilla", sliced
1 "mioga;Japanese ginger", sliced

for "kaeshi"
300ml soy sauce
100ml mirin
15g sugar
1. Bring the mirin to a boil over low heat in a pot.
Add the soy sauce and the sugar,Simmer for 5 minutes.
Place in fridge for a week and use for somen "tsukedashi".

for "tsukedashi"
1. Boil water and pour over the dried shrimp.
Drain them.
2. Place the "dashi", "kaeshi", and the dried shrimp in a pot
and bring a boil.Take the fat off ,and remove from the heat.
Let it cool.

for somen
1. Bring water to a boil and cook somen for a few minutes.
2. Place into cold water ,rinse and let cool.
3. Drain and serve with chilled "tsukedashi" and garnishes such as
shredded ginger and chopped lentils.

somen
This noodles are normally served chilled.
They're called "neumen" if they're served hot.
Served with shredded ginger.
(Soba noodles are served with wasabi.)
"tsukedashi"
Feel free to buy good "tsukadashi ( mentsuyu )" at supermarket.

myouga

July 1,
2009

bread

Italian
cuisine

Pitta Bread

260 x 5 min.

235g bread flour
5g dry yeast
2g salt
2ml olive oil
150ml water,
( make 6 )

1. Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2. place flour and salt in a bowl. Add the liquid ingredients
and combine.
3. Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 7 minutes
(3 minutes at low speed + 4 minutes at medium speed)

4. Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.
5. Rest the dough until doubled in bulk, about 80 minutes at
27C.

6. Divide the dough into 60g each. Shape into smooth round balls.
7. Rest for 10 minutes.(bench time)
8. Roll out each dough with a rolling pin into circles about 15cm
in diameter.
9. Rest for 10 minutes. (rest time)

8. Bake for 5 minutes until puffed and lightly golden around edge.
9. Remove from the oven, covered with towel over the pitta bread to
keep soft.

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