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巴黎小廚房 <3
The #littlepariskitchen is being repeated on BBC1 today. Tune in at 11.30am for my beef bourguignon with baguette dumplings recipe. Delicious, easy to make and the perfect comfort food for the weekend.
[ 少女A廚房：金黃蛋捲包飯 ]
今天在比薩舉行了一個文化交流活動，不同國家的人要準備一些特色食物來讓其他人嚐嚐。身為外國學生的我也被通知去參加了！
腦子菜單瞬間閃過：水餃，牛肉麵，滷肉飯.... 不過這裡不似亞洲很多需要的食材都買不到，最後靈機一動，想說來做個融合傳統炒飯與壽司概念的蛋捲包飯，不僅簡單好吃，看起來也滿活潑。
以下是食譜，大家有空來做做看吧！
1. 炒飯 （任何炒飯都可，我炒了蒜，火腿，胡椒和一點點沙茶醬 )
2. 飯炒好後放在旁邊冷卻
3. 打五顆蛋在一碗裡，加鹽後攪拌均勻
4. 蛋下煎鍋，其中一面可以撒上一點起司
5. 蛋煎好後，把它放到餐巾紙上吸吸油
6. 吸好油，把炒飯排放到蛋餅中間
7. 捲捲捲 （這時應該不燙了，可直接用手捲)
8. 完成
ps. 如果要帶出去外面吃，可以把捲好的飯捲放到保鮮膜上捲起來。
上桌後在旁邊偷看一會，沒過多久就被搶食光了，還有一些人圍在盤子旁邊點頭邊跟正在夾的人說 “這很好吃！” 聽了實在很開心。其實不是只有我如此虛榮，觀察了四周，發現每個人都也在偷看有沒有人吃自己帶的料理，想必大家都對自己國家有種期望與驕傲吧！
[ Abby's kitchen : Golden Egg Role with Fried Rice ]
A cultural event took place in Pisa today, the participants were asked to prepare some food from home and to share with others. As a foreign student, I was called to be there, too!
A list of Chinese cuisine popped out in my mind: Dumplings, beef noodles, meat sauce with rice... but here isn't Asia after all, I couldn't find many ingredients easily, in the end I decided to do an Asian fusion stuff, which combined the traditional fried rice and the concept of sushi. This dish is easy to make and to be liked.
Here's the recipe:
1. Fry the rice ( Can do any kind of fried rice.. I fried: Rice, garlic, ham, pepper and a bit of sacha sauce)
2. When finish frying the rice, place it somewhere beside to cool down
3. Mix five eggs in a bowl, mix well with a pinch of salt
4. Put the liquid egg into the frying pot, cook until cooked, can put some cheese on top
5. Place the egg on top of some napkins to get away extra oil
6. Place the fried rice in the middle of the egg
7. Roll Roll Roll
8. Finish!
ps If you want to bring it out to eat, only need to roll the egg roll with preservative film.
After I put my dish on the table, I kept some distance but fixed my eyes on people who came to eat it. It was finished pretty soon. I saw some people standing in front of the plate and recommending their friends to eat: "This is good!" I felt happy hearing that.
Actually I was not the only stalker in that situation.. I found many people were observing how others reacted to their food as well... I guess everyone has some anticipation and proud of their own countries!
#food #食譜 #蛋捲 #culture #recipe #cook #eggroll
Tasty yet delicious! Salty sweet flavor of the filling is very addictive. You eat with special sesame sauce. I asked my mom to make this very often when I was small. This gyoza is pretty unique and might be new to you but truly delicious 😉
How to Make Gyoza Wrappers (Gyoza Skins from Scratch Recipe):
https://youtu.be/K5buvP6xmTQ
Other Gyoza Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF
---------------------------------
Chive Dumplings
Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers
Ingredients:
25 (3inch) Gyoza wrappers
2 bundles (200g/7oz.) Chinese chive
200g (7oz.) onion
150g (5.3oz.) ground beef and pork mixture
1 tbsp. sesame oil
1 tbsp. sugar
salt and pepper
cooking oil
Special sesame sauce:
* 2 tbsp. soy sauce
* 3 tbsp. rice vinegar
* 2 tbsp. ground white sesame seeds
* 1 tbsp. sesame oil
* Karashi (Japanese mustard) if you like
Directions:
1. Chop Chinese chive and onion.
2. Heat cooking oil in a frying pan and saute the onion until soft. Add the ground meat then cook until no longer pink.
3. Mix in sugar to make it tasty. Add the chopped Chinese chive and cook until soft, then season with salt and pepper. Mix in sesame oil and leave to cool.
4. Meanwhile make the sesame sauce.
5. Place the filling in the center of Gyoza wrapper. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
6. Heat cooking oil if you are NOT using a non-stick pan. Place Gyoza and cook on high heat until the bottoms become brown. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until the water is almost gone. Uncover and cook on high heat until the water is gone and crisp.
7. Dip in the special sesame sauce to eat.
↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/chive-dumplings.html
---------------------------------
Music by
YouTube Audio Library
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過去にアップしたものは著作権の都合上限定公開になっているので編集し直しました。
https://www.youtube.com/watch?v=d7xoFVdMTbQ
Perfect for those who want to eat both Yakiniku and Gyoza ;) One of my Easy Lifesaver recipe!!!
I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings) in a second ;D
Simple yet delicious! You can't stop eating them XD
---------------------------------
Yakiniku Gyoza
Difficulty: Easy
Time: 20min
Number of servings: 18 pieces
Ingredients:
A
* 140g (5oz.) ground beef and pork mixture
* 2 tbsp. Panko (bread crumbs)
* 2 tbsp. chopped long onion
* 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce
18 Gyoza wrappers
cooking oil
lemon wedge (makes the Gyoza tasty!)
Directions:
1. Put A in a bowl and mix well by hand (hand is better but using a spoon is okay) until all ingredients are combined and the mixture is smooth.
2. Lay a Gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper with your fingers, fold in half, make small folds in the front side of the wrapper and seal.
3. Heat cooking oil in a frying pan, put the Gyoza in, and cook on high until the bottoms become brown.
4. Turn down to medium, add water about 1/3 of the height of Gyoza, cover, and steam on med-high until done. Uncover and cook on high until the water is gone and the bottoms are crisp.
5. Serve with a lemon wedge.
Of course, it goes great with white rice! Perfect for Bento lunch box, too!
レシピ（日本語）
http://cooklabo.blogspot.com/2011/09/blog-post_20.html
---------------------------------
Product I used:
Ebara Ougon No Aji Chu Kara (エバラ 黄金の味 中辛) - Ebara Yakiniku (Barbecue) Sauce Medium Hot
http://astore.amazon.co.jp/shopping072-22/detail/B0053ABAII
http://www.ebarafoods.com/products/syouhin_contents.php?briid=1&hbkid=1&shgid=2
Music by
YouTube Audio Library
Lonesome Avenue
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ジャスミンさんからセントルシアのお菓子「ベーキ」のレシピを教えてもらいました。
おやつにササッとできるレシピはとてもありがたい(^―^)
もう少し小さく平らにした方が子供には食べやすいですね。
ジャスミンさんありがとー
Jasmine taught us the recipe for the Saint Lucian version of "bakes", a traditional Caribbean breakfast treat. They are very quick and easy to make, which as a mom I am thankful for! I made them a little smaller and flatter than the recipe so they were easy to eat for my kids.
Thank you Jasmine!
レシピ：
材料（6個分 ）
コンビーフ(1缶)
小麦粉(375g)
ベーキングパウダー(23g)
バター(55g)
ガーリックパウダー(2.5g)
オニオンパウダー(2.5g)
ぬるま湯
1.小麦粉とベーキングパウダーをふるいにかける。
2.砂糖と塩を加える。
3.室温に戻しておいたバターを加えて混ぜる。
4.ぬるま湯を加えながらこねる。
5.ぬるま湯を調整しながら、耳たぶの固さ位になるようにこねる。
6.コンビーフを缶から取り出し、ほぐす。
7.ガーリックパウダーとオニオンパウダーを加えて混ぜる。
8.生地を6等分して丸める。
9.生地を平に伸ばしてコンビーフを包む。
10.形成したら油(170℃位)で揚げる。
Recipe:
Ingredients (makes 6 bakes)
1 can corned beef
375g flour
23g baking powder
55g butter
2.5g garlic powder
2.5g onion powder
warm water
1.Sift the 23g baking powder and 375g flour.
2.Add 8g sugar and 6g salt.
3.Add 55g room temperature butter and knead.
4.Knead while adding warm water.
5. Continue to knead and add warm water until the dough reaches the same hardness of your earlobe.
7.Remove the corned beef from the can and mash it
8.Add 2.5g garlic powder and 2.5g onion powder and mix well.
9.Round the dough into six equal parts.
10.Flatten though dough and wrap around the corned beef.
11.After forming a ball around the beef, deep-fry at 170℃ .
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