Peking(Beijing) Duck style Chicken

<Peking(Beijing) Duck style Chicken>

【Chicken】

-Chicken Thigh 1kg(without bone)

-Soy Sauce Tbs 4

-Honey Tbs 2

-Japanese Sake Tbs 2(if you don't have sake, white wine will be OK)

-Garlic 1-2 clove 

-Ginger slice 

-Leek (green part)

1) Remove bone from Chicken Thigh. Trim and flatten the surface of the chicken. Sprinkle salt and pepper slightly both sides.

2) Pour soy sauce, honey, sake into Ziploc bag. Put grated garlic and sliced ginger and Leek into it and mix it well.

3) Put the chicken thigh into the above sauce and marinated at least 2 hours.

4) Preheat oven 200℃ and bake the chicken with aluminium-foil cover about 15-20 mins.

    When chicken is already done, remove the foil cover to bake their chicken skin crispy. Be careful not to scorch thme.

5) Cut the chicken 1cm Julienne.

【The easiest Pancake:Crepe for Peking Duck】

-Wheat flour 200g

-Water 400g

-Sesame Oil tsp1

1) Mix all ingredients.

2) Heat frying-pan (teflon coating is much easier) and spread over the batter to make crepe.

【甜麺醤：Tien Mien Jiang-Sweet Bean Sauce-】

You can buy it at Chinese store. 

If you want to make it by yourself, the recipe is as follows.

-Haccho Miso(Dark Miso) 200g

-Sugar Tbs 6

-Soy sauce Tbs 2

-Mirin Tbs 1

-Sake Tbs 1

-Sesame Oil Tbs 1

-Water 50ml

1) Put all ingredients into small pan mix with small to medium heat.

2) Simmer about 5-6 minutes after boiling with small heat.

【Preparing】

1) Cut cucumber fine julienne and soak them into water about 5 minutes.

2) Cut Leek(white part) fine julienne and soak them into water about 5 minutes.

3) Drain cucumber and Leek well.

【How to eat】

Put little amount of Tien Mien Jiang onto the crepe.

Put cucumber, leek and Chicken on it.

Roll it and eat!

Financier

Sugar 210g

Almond powder 70g

Hazelnut powder 20g

Flour 80g

Baking Powder 2g

Egg White 230g

Honey(Accasia) 10g

Hazelnut butter 150g

1) Roast hazelnut powder 5 minutes with 160 degree and let it cool.

2) Make hazelnut butter.

3) Shift Flour & B.P. together.

4) Mix Almond & Hazelnut Powder, sugar with whipper and blend it well.

5) Add shifted Flour & B.P. together.

6) Add 2/3 of egg white into 5) and mix it well and then add honey and mix it well.

7) Add the lest of egg white and blend it well.

8) Pour Hazelnut butter into the batter and blend it well.

9) Bake preheated(190 degree) oven with 5-8 minutes.

SALMON CAKE

Ingredients : for 16cm pound mold

- Flour 120g

- Baking Powder 1/2 Tbs

- Egg 2 pcs

- Vegetable Oil 65ml

- Milk 75ml

- Emmental shredded cheese 40g

- Powdered Parmesan cheese 25g

- Smoked Salmon 70-100g

- Green Onion or Chive 

- Pepper, Salt

1) Mix eggs, Vegetable Oil and Milk with whipper well. Add just a little bit salt and pepper(as you like).

2) Add flour and B.P. with shifting and mix it gently.

3) Add cheese and mix it gently.

4) Add cut smoked salmon and chopped green onion and mix it gently.

5) Bake preheated oven(180 degree) about 40 minutes.

Alfajore

Ingredients:

unsweetened butter(softened)  200 gr

icing sugar 100gr

baking powder 1/2 tbs (tablespoon)

flour  300gr

egg yolks  2

Method:

Mix egg yolks with softened butter.

Add icing sugar and then flour and baking powder.

Roll the dough and make round stick(aprox.  2.5cm diameter) You can make them bigger too.

Let cool in the refrigerator for at least half and hour.(I made the dough at night and baked it next day.)

Cut the round stick dough about 3mm thick.

Bake in preheated oven (180 degrees) and take them out before they turn brown(about 5-7mins.)

Let cool in rack and fill with " dulce de leche" (similar to caramel).

Sprinkle tops with icing sugar. 

Soy Milk and Coconut Milk Jelly

<Ingredients>

     ＊Soy Milk 400ml

     ＊Coconut Milk 400ml

     ＊Water  100ml

     ＊Sugar  90g

     ＊Agar 20g

(Syrop)

     ＊Molasses sugar 100g

     ＊Water 100g

    

(Topping)

     ＊Roasted Soy Powder as you like

                                                                    

                                                                    

<Directions>

1)    Mix sugar and agar well.

2)    Boil water and sprinkle mixed sugar and agar and blend it well.

3)    Pour warmed Soy milk into the above but never to be boiled.

4)    Pour Coconut milk and blend it well.

5)    Cool it in a refrigerator.

    (Syrop)

1)    Put Molasses sugar and water in a pan.

2)    Boil the above and stir until it gets little bit thick.

3)    Keep it in a refrigerator.

*You can make it with 10-15g of powdered gelatin. In case of using gelatin, sprinkle over gelatin with 90 ml of cold water instead of 100ml. Warm the soy milk and coconut milk together in a pan (never to be boiled). Off the heat and add the gelatin and blend it well. Cool it in a refrigerator.

(10g of gelatin : very soft texture. 15g of gelatin : normal to hard texture.)

Spinach with Walnut Miso Sauce

<Ingredients>

     ＊Spinach(fresh)                                 500g

     ＊Roasted Walnut                         50～70g

     ＊Sugar                                          1～2 Tbs

     ＊Miso Paste                                   1～2Tbs

     ＊Soy sauce                                         1 Tbs

     ＊Japanese Sake                                 1Tbs

                                                                                                                                     

<Directions>

1)    Roast walnut 10-15 minutes with 140 degree oven.

2)    Boil spinach about 1 minute and rinse the boiled spinach with cold water.

3)    Squeeze extra water with hands and cut into 5 cm size.

4)    Grain roasted walnuts.

5)    Add sugar, miso paste, soy sauce and Japanese Sake into the walnuts and mix it well and then, add the cut spinach.

Chicken Broth Soup with Iceberg, Tomato and Egg

<Ingredients>

  ＊Chicken Broth                     4～5 cups

  ＊Iceberg Lettuce                              Half

  ＊Tomato                                          1 or 2

  ＊Egg                                              2 eggs

  ＊Bean-Starch Noodle         as you like

  ＊Salt                                      as you like

  ＊Black Pepper                      as you like

  ＊Sesame Oil                         as you like

                                                                    

<Directions>

1)    Boil chicken broth and season the soup with salt.(You can add julienne chicken breast or pork ham.)

2)    Put Bean Starch Noodle.

3)    Pour beaten egg into the soup while boiling.

4)    Put Iceberg Lettuce and then turn off the heat.

5)    Sprinkle black pepper and a little bit of Sesame oil.

6)    Pour into the soup cup and topping with cut tomato.

CHICKEN SALAD WITH SESAME SAUCE

<Ingredients>

(Sesame Sauce)

＊Tahini 6 Tbs

＊Sugar 6 Tbs

＊Vinegar 6 Tbs

＊Soy Sauce 6 Tbs

＊Sesame Oil 3 Tbs

＊Chili Oil as you like

＊Roasted Sesame as you like

(Salad)

＊Cucumber as you like

＊Chicken Breast 3 filets

＊Salt little bit

＊Japanese Sake little bit

<Directions>

Sesame Sauce

Mix all ingredients well and add roasted sesame.

Salad

Sprinkle Salt and Japanese Sake over the chicken filets and leave it unless 15 miuntes.

Boil water in a large pan and add 1 Tbs of Sake and 1 tsp of salt.

Put chicken files into the pan and boil it about 5-7 minutes and turn off the heat and leave it unless 1 or 2 hours to let the remaining heat cook the meat.

Tear the chicken with small pieces.

Cut cucumber with julienne.

Put the tear chicken on the cut cucumber and pour the Sesame Sauce.

Deep Fried Aubergine with Leek Sauce

<Ingredients>

(Leek Sauce)

＊Garlic 1or 2 pcs

＊Ginger 1 small pce

＊Vinegar 6 Tbs

＊Soy Sauce 6 Tbs

＊Sugar 3～4Tbs

＊Sesame Oil 2 Tbs

＊Leek(only white part) 1/2～1 cup

＊Green Onion 1/2～1 cup

＊Aubergine as you like

<Directions>

Leek Sauce

Grind Garlic and Ginger.(or finely chop)

Mince Leek and Green Onion finely.

Add all ingredients and mix it well.

*You can put garlic and ginger at your preference.

Aubergine

Cut Aubergine into baton shape.

Fry the aubergine in deep fat until its get soft(maybe 3-5 minutes.)

Pour the Leek Sauce over fried Aubergine.

*You can use this sauce whatever you want. Example for fried chicken or for steamed vegetable or for boiled sliced meat etc…

Easy Chocolate Pie with Bananas

<Ingredients> (20cm round)

(crust) (Decollation)

＊graham cracker 120～150g

＊Heavy Cream 100～150ml

＊unsalted butter 60～75g

＊sugar Tbs1

(filling)

＊ Banana

＊Black Chocolate 100g

＊Sugar 2 Tbs

＊Milk 500ml

＊Corn Starch 25g

<Directions>

crust

1. Crush graham cookies with food processor.
2. Pour melted butter into above and blend it well.
3. Spread over the crust onto the mold and push it well with sole of wine glass.
4. Keep it in refrigerator.

filling

1. Put crushed chocolate and sugar into 450ml milk in a pan and dissolve　chocolate completely in a medium heat.
2. Mix cornstarch and 50ml of milk well and pour into the above1).
3. Stir continuously with whisk. After boiling, continue to stir at least 10 seconds.
4. Pour the batter into the crust.
5. Cool it in refrigerator.

Decollation

1. Place sliced banana (5mm) onto the surface of the pie.
2. Whisk the heavy cream and spread over the surface.
3. Decollate some sliced bananas and mint leaf.

*Chocolate over 55% cacao is recommended.

*You can use your favorite crust. 

*It can be possible pour the batter into small glass and decollate with whipping cream and cookies or fruits..(Like “Verinne” dessert!))

Chrysanthemum Radish Pickles

<Ingredients> 

- Radish 2 bundles*

- Salt about 1 tsp*

- Vinegar 8 Tbs(120ml)

- Sugar 3 Tbs

- Lemon Juice 1 tsp

- Salt a pinch

<Directions>

1. Place one radish between chopsticks and put a fine cut and then turn the radish 90°and put a fine cut also.
2. Sprinkle salt over cut radish and mix it well. Leave it about 30 minutes.
3. In a Ziploc bag, mix vinegar, sugar, lemon juice and salt well.
4. Squeeze extra water from the radish and put the radish into the vinegar mixture.
5. Keep it in a refrigerator about 2h.
6. Squeeze extra vinegar and fix the form like chrysanthemum with finger and put lemon zest in the middle of the radish.

*Please decollate with something green. 

*You can keep radish over 1 day in the vinegar, but the color of the radish will be completely pink color.

SWEET SMALL FISH by Keiko

ingredients:

small fish 50 g

sugar 3 tbsp

soy sause 1,5 tbsp

Fried fish without oil untill it becomes hard. 

Make a sauce with other ingredients and mix all together.

 Enjoy!!!

COCOA SNOWBALL COOKIES by Emiko

Ingredients :

＊butter 100g

＊sugar 45g

＊flour 90g

＊corn starch 30g

＊cacao powder 15g

＊sliced almond or walnut 25g

＊confectioner’s sugar

Directions:

1. Roast sliced almond (or walnut)10 minutes with the temperature 130°C.

2. Mix the butter (soften in the room temperature) and sugar well until it becomes slightly foamy.

3. Add flour, corn starch, cacao powder, and the almond slices(or crushed walnut) into the butter mixture with spatula.

4. Put it on a plastic film and stretch about 1cm thick.

5. Wrap the dough with the film and keep it in a refrigerator about 1hour.

6. Preheat the oven 170°C.

7. Cut the dough about 40-45 pcs and make balls with hands.

8. Put the balls on a baking sheet and bake for 20 minutes with preheated oven.

9. Cool it on a lack and place cookies into confectioner’s sugar and gently roll to cover with the sugar.

*If you don’t have corn starch, it can be replaced with potato starch.

FRUITS JELLY WITH AGAR by Emiko

About 6cups of jelly

Agar 15～20g

Sugar 70g

Water 600ml

Lemon zest 1/2pcs

Lemon juice 1/2pcs

fruits

3～4 kinds of fruits

Orange, Melon, Kiwi, Strawberry, Cherry, Peach…as you like

(Think about the color combination!)

1.Cut fruits about 1cm cube.

2.Mix sugar and agar together and blend it well.

3.Boil the water.  Put agar&sugar little by little and blend it well until it completely dissolved while boiling. And then, off the heat.

4.Put lemon zest and let the liquid-jelly cool slightly(about 50℃) and pour lemon juice.

5.Put cut fruits in the mold and pour the liquid-jelly.

6.Cool in the refrigerator.

Yogurt Sauce

Heavy Cream 100ml

Yogurt 50g

Syrup or Liqueur Tbs1

(Your favorite one. I love to use Lychee Liqueur!)

Blend all ingredients well.

FRIED CHICKEN CHINESE STYLE by Atsuko

Igredients :

KOREAN STYLE SPICY NOODLES by Atsuko

Ingredients :

-rice noodles 200g

- vegetables (cucumber, carrot, paprika - your choice)

for sauce :

- kochujyan 3tbsp

- sugar 2 tbsp

- honey 1 tbsp

- soy sauce 1 tbsp

-vineger 1 tbsp

- garlic

- sesame

1. Boil noodles until it becomes soft.

2. Cut vegetables .

3. Mix sauce ingredients.

4. Mix sauce with noodles and cover it vegetables.

Enjoy !!!

CELRY AND APPLE SALAD by Yumi

Ingredients :

celery 300g 

apple 200g

crushed walnuts 50g

sauce :

miso paste 1 tea spoon

sesame paste 1 tbsp

crushednpickled Japanese plum 1 pieces

Japanese mayonnaise 5 tbsp

1. Remove the fibrous part celery and cut into small piece

2. Cut appels into small pieces.

3. Pour the sauce to all ingredients and mix them.

Enjoy !!!