Braised Chicken with Mushrooms and Almonds

Ingredients

• Extra-virgin olive oil
• 8 chicken thighs
• Kosher salt
• 1/2 pound pancetta, cut into 1/2-inch dice
• 2 large onions, julienned
• Pinch crushed red pepper flakes
• 4 cloves garlic, smashed
• 2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
• 2 cups dry white wine

Okonomiyaki (お好み焼き)

麵糊﹕

• 中筋麵粉.....50 g
• 低筋麵粉.....50 g
• 出汁 .....1/2 tsp
• 胡椒粉﹑鹽.....少許
• 泡打粉.....1/4 tsp
• 水.....120 ml

日式豆腐漢堡

[Recipe to be added]

三鮮鍋貼

主料:

• 中筋麵粉 1斤
• 絞肉 10兩
• 蝦仁 4兩
• 韭黃 半把
• 蔥 1支、薑 1塊
• 調味料: 醬油 1小匙、 鹽 1/4小匙、胡椒粉 1/4小匙、香油 1小匙、糖 1/3小匙

生煎包

  外皮 (做12只)

中筋麵粉	160 g
低筋麵粉	60 g
酵母	1/2 茶匙
鮮奶	110-120 ml
糖	2 大匙
泡打粉	1/2茶匙
豬油或奶油	1/2大匙

紅燒牛肉

text

Bread Roll

Stuffed Pork Tenderloin

By Jacques Pepine
For this recipe, I butterfly a pork tenderloin and stuff it with baby spinach and cheddar cheese. I roast it, slice, and serve on top of sautéed grape tomatoes. The stuffing can be prepared a few hours ahead. A couple of strips of aluminum foil wrapped around the tenderloin prevent it from opening during the browning; they are then removed when the pork goes into the oven.

Green Tea Mousse

叉燒包

麵皮材料 (約 6-8個)

• 低筋麵粉185g
• 澄粉 15g
• 糖 36g
• 固體菜油 / 板油 18g
• 溫水100ml
• 檸檬汁1 tsp
• 乾酵母1 tsp
• 泡打粉 1/4 tsp

親子丼

http://recipe.gnavi.co.jp/recipe/5003.html

蘿蔔糕

年糕

材料 :
糯米粉	110 g
澄粉	40 g
紅糖	100 g
椰漿	40 g
水	150 ml
油	1/2湯匙

製作 :

1. 糖溶熱水中

2. 1/3 粉加少許水搓合, 繼續加粉加水, 搓至滑

3. 加椰漿拌勻 , 最後加油 , 拌勻

4. 盤掃油﹐底墊焗蛋糕紙﹐ 粉漿倒入盤來﹐ 錫紙封面﹐中火蒸 45 分

自制柚子蜜

Chicken Pot Pie

Ragu

馬拉糕

蓮蓉包﹑芝麻包

椰汁西米糕

材料

(A) 香蘭葉 約10片

(B) 清水 1 杯 西米 30g 芉頭粒﹑粟米粒 適量 砂糖 約一湯匙

(C) 椰汁 半杯 砂糖 適量 鹽 少許 粟粉 1.5茶匙

製作

1. 西米以清水略浸15分鐘.

2. 洗淨香蘭葉, 抹乾水份, 將葉頭(尖尖位)剪去, 然後每隔1.5吋剪開葉的一半, 共剪約5-6次, 餘下的葉尾剪掉. 將葉片剪口位交叠摺成四方形盒, 最後用竹簽固定位置.
3. 水滾後, 加入芉頭粒及西米煮熟至西米原全透明15, 然後加入砂糖及粟米粒同煮一會, 熄火加蓋焗數分鐘, 然後倒入香蘭葉盒至8成滿.

Crème Brulee

Ingredients:

• Heavy Cream.....500 ml (2 cups)
• Milk.....185 ml (3/4 cup)
• Sugar.....115 g (1/2 cup)
• Vanilla Essence.....2 tsp
• Egg Yolks.....5
• Egg White.....1
• Demerara Sugar.....110 g (1/2 Cup)

Serves 8 of 1/2 cup ramekins

Chicken Cacciatore

Ingredients

• Olive oil, as needed
• 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
• Kosher salt
• 2 large onions, sliced
• Pinch crushed red pepper flakes
• 4 garlic cloves, smashed and finely chopped
• 1 red pepper, cut into 1/2-inch dice
• 1 yellow pepper, cut into 1/2-inch dice
• 1 pound cremini mushrooms, cleaned and sliced

Puff Pastry

Crème Caramel

Ingredients:

• CARAMEL - Sugar 115g

• Milk.....500 ml
• Cream.....125 ml
• Vanilla Essence.....2 tsp
• Sugar.....125 g
• Eggs.....3, beaten
• Egg Yolks.....3

Serves 6 (1/2 cup ramekins)

Chocolate Souffle

Serving Size: 4

Dissolve 1 TBP Instant Coffee in 1 TBP boiling water

3 ounces semisweet chocolate — chopped

...............................................................................

2 TBP cornstarch

180 ml whole milk

1/4 cup sugar

................................................................................

1.5 TBP butter at room tempreature

2 large eggs — separated

1 large egg whites

1 TBP sugar

擂沙湯丸

材料 (10 粒左右）

• 糯米粉.....60克
• 水......50毫升（左右）
• 日本黃豆粉......20克

麻蓉餡材料

• 黑芝麻磨粉.....16克
• 砂糖.....16克
• 固體菜油 / 版豬油.....20克 （左右）

Galette

Sandwitch Bread

Blueberry Mousse Cheesecake

奶黃糯米糍

奶黃餡	約20粒	約10粒
吉士粉	20 g	10 g
奶粉	24 g	12 g
砂糖	80 g	40 g
雞蛋	40 ml	20 ml
椰奶	64 ml	32 ml
忌廉奶	32 ml	16 ml
香油 (Vanilla)	4 g	2 g
牛油	20 g	10 g

1. 吉士粉、奶粉、砂糖拌勻後，加入雞蛋擦透，再加忌廉奶、椰奶搓滑，放入容器蒸熟。

2. 取出熱奶黃餡，將牛油及香油混合其中，攪勻，雪凍。

3. 將凍奶黄餡切成16g的小件，搓成圓球狀，放入雪櫃雪硬備用。