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Shrimp Cake served with Prune Sauce

Sunday, May 17, 2009

You will find "shrimp cakes" in Thai, Indonesian, Vietnamese, Koren and Chinese cuisines. They are either coated with bread crumbs or sandwiched with wraps, and then pan-fried until golden crispy. This version of shrimp cake is said to be invented by Thai restaurants in Taiwan and has been called Yue Liang Xia Bing (月亮虾饼), literally translated as "Moon Shrimp Cakes" in English, because its round shape. Shrimp paste are spread between two sheets of spring roll wrappers and pan-fried. If you have the difficulty to get spring roll wrappers, then tortilla wraps would be a perfect substitute.

12-14 Spring roll wrap or tortilla wrap
180 g Raw shrimp, peeled, deveined
1+1/2 tbsp Cornstarch
1/2 Egg White

1/2 tsp Salt
Parsley or coriander to taste
Pinch of finely grounded white pepper
Oil for pan-frying
Prune sauce

Mix all the ingredients, except for the wrappers, in a bowl. Stir the mixture until it becomes a paste with smooth and shiny consistency.
Spread a tablespoon of mixture on a wrap, top with another to form a pancake. Heat up some oil in a frying pan on medium heat. When the oil is ready, put the shrimp cake in and start frying until both sides turn golden.
Drain and serve with plum sauce.

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Agedashi Tofu / Japanese Fried Tofu

Saturday, April 25, 2009

Agedashi Tofu are deep fried tofu pieces accompanied with a soya based dipping sauce and they are usually served as an appetizer. If you cannot find mirin and dried silver pomfret, then use medium-dry sherry and anchovy instead. Some food police would tell you that this is then not a traditional Japanese appetizer, nevertheless, the dish does taste delicious and good enough for me to recommend it. I love every bite of this crunchy and soft Tofu.

	Dipping
200 g Regular firm tofu 100 g Cornstarch 1 tbsp Seaweed, shredded Frying oil	20 g White radish, minced 5-8 g Fresh chillies, finely chopped 2 tbsp Soya sauce 1 tbsp Mirin (sweet rice wine) 1 tbsp Dried sliver pomfret 1 tsp Sesame seeds, toasted 1/2 tsp White vinegar

Cut the tofu into 3-inch squares or any desired patterns. Mix all the ingredients for the dipping sauce in a small pan and bring it to a boil.
Heat the oil to very hot for frying. Coat the tofu squares with cornstarch and deep-fry them until golden brown and crispy. Remove and drain on paper towels.
Place fried tofu squares in a serving bowl. Pour the prepared dipping sauce over. Garnish it with shredded seaweed and parsley if desired.

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Kasutera Japanese Sponge Cake

Tuesday, November 04, 2008

Kasutera is a traditional Japanese sponge cake, usually flavored with honey. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.

60 g German #550 flour
1/4 tsp Salt
7 Eggs
1/4 cup Honey

220 g Sugar
1 tsp Vanilla extract
1/5 tsp Lemon juice

Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Pour batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.

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Curry Stuffed Bread-Kare Pan

Sunday, May 18, 2008

Curry Bread, or curry doughnut is a popular Japanese food. An amount of Japanese curry is wrapped in a dough, which then breaded with Panko fresh bread crumbs, and deep fried until golden crispy.

Curry Filling	Dough	Others
1 tbsp Olive oil 250 g Ground beef 80 g Onion, thinly sliced 80 g Carrot, grated 240 ml Dry white wine 1 tbsp Curry powder 1 tbsp Chilli sauce 2 tbsp Cornstarch solution Salt to taste	80 g Water 180 g Water Roux Starter-Tangzhong 40 g Sweetened condensed milk 30 g Egg 1 tsp Salt 25 g Butter, unsalted 300 g German #1050 flour / bread flour 5 g Instant dry yeast	Salad oil 1 Egg 1 tbsp Milk 150 g Bread crumbs, fresh

Heat the olive oil in a skillet over medium heat. Add the sliced onions and sautee over medium-high heat, stirring often, until lightly browned. Stir in ground beef and cook for about 5 minutes. Stir in the grated carrot and sautee for 1 minute. Pour in the white wine and bring to a boil over high heat. Add in curry and chilli sauce. Continue to cook, stirring occasionally, until the liquid is reduced by half. Stir in the dissolved cornstarch and cook until thickened. Season with salt to taste. Set aside to cool completely. Cover and refrigerate until ready to use.
To make the dough in a bread maker, put all of the ingredients into the mixing bowl of your bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into 8-10 even portions. Round up, cover with plastic wrap, and allow to rest for 15 minutes. Combine egg and milk.
Roll out the dough on a lightly floured work surface into a 4-inch round. Place some of the filling in the center of the round. Fold each of them in half to enclose the filling in a semi-circle. Be sure that the seam is well sealed. Dip the bun into the egg wash, coating it on all sides, then roll in bread crumbs. Place them on a tray lined with parchment paper and let rise for about 20 minutes. Heat up a skillet with oil until 180C/350F. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Drain the curry bread on a kitchen towel.