Uni & Caviar Quiche

 

Ingredients:

Hokkaido Uni

Caviar 

Short Crust Pastry (make your own pastry dough or buy ready made ones, both one. But make sure blind bake first)

Eggs x 4 

300ml single cream

100ml milk

50g cheddar cheese - grated

Edible Flowers (to decorate and garnish)

How to Make:

Blind bake pastry:

1. Preheat oven to 180C.

2. Clean a surface top, sprinkle lightly with flour, roll the dough with rolling pin to a size which can fit your baking tin (could be round or rectangular or square) with extra hanging from the sides of the tin. Lift up the dough and draped over the rolling pin and lay it across your baking tin. Press the dough into the corners of the tin using your fingers. Trim the excess with a small knife but leaving some portion outside the sides of the tin (as during baking, the dough will shrink).

3. Put a baking paper on top of your dough. Pour red beans or any other beans on top of baking paper - aim is to have even weight on top of the dough.

4. Put to oven for 15 mins. Then take out, carefully and gently remove the baking paper with the beans on top and discard them. Put the pastry back to oven for another 5 min. Then take out to cool down.

Baking the egg tart:

1. Preheat oven to 200C.

2. Beat eggs in a large jug, then mix together with cheddar cheese, milk and cream. Season lightly with salt and black pepper.

3. Put the blind baked pastry shell (still in the baking tin) onto a baking tray first. Pour egg mixture to the pastry shell and place to oven and bake for 30 min until the filling is set and golden.

4. Take out from oven and cool down in room temperature.

5. Once you can feel the egg tart on quiche is not hot, you can gently spoon uni on top, then caviar on top and garnish with edible flowers.

Enjoy with a glass of champagne or sake!

Yorkshire Pudding

* Receipe from Jamie Oliver

Ingredients: (make around 8 pc)

Veg Oil or Olive oil
2 large eggs
100g plain flour
100ml milk
sea salt & black pepper

How to Make:

1. Preheat Over to 225'C.

2. Get yourself a muffin or cupcake tray and fill each compartments with around 1/4 vegetable oil. Then pop the tray to the hot oven for 10-15 mins so the oil gets really hot.

3. Beat the eggs, flours, milk together and season with salt and pepper until light and smooth. Pour them into a jug.

4. Remove tray from oven carefully, avoiding spill of oil, then pour the egg mixture to each compartment in the tray.

5. Pop it back to the oven and bake for 10-15 min ot until risen and golden.

Enjoy with your Roast Beef!

Claypot Rice with Fish and Onsen egg

 Ingredients:

Dashi stock

Fish Fillet

Rice Crispies

Eggs (preferably Italian eggs)

How to Make:

Dashi stock:

1. wipe Konbu with a set cloth, then soak it in a pot of water for at least 30 minutes.

2. Boil the above pot of water. Once you see air bubbles around the konbu, remove them. Then add a big bunch of bonito flakes. Once the water is boiled, turn off heat and let bonito flakes all dropped to the bottom of the pot. 

3. Drain bonito flakes away and you will have a clear dashi soup stock!

Claypot Rice:

1. Wash rice under tap until the water is no more milky but clear.

2. Put rice to the claypot. For every 1 cup of rice, add 1 cup + a little bit more dashi stock into the claypot. Soak the rice in the dashi stock for at least 30 minutes.

3. Put rice pot to stove and heat it up. Once water is boiled, put the fish fillet on top of the rice and cover the pot and turn heat to medium to medium low and cook for 15 minutes.

4. Then switch off heat and keep it covered and do not open it for at least 15-30 minutes. Then the rice is ready to be served by mixing fish fillet with the rice and adding rice crispies on top.

* Time when you should start cook the rice as the claypot cannot keep the rice forever hot. 

Onsen Egg:

cook eggs in slow cooker at 65'C for 30 minutes. Once done, remove eggs from water and keep in a bowl. Crack it on top of rice. Yum!

Japanese Egg Roll

Ingredients:

3 eggs (preferably Italian eggs as they have very nice yellow color)
1 tbsp sugar
1 tsp salt
some milk
a dash of vegetable oil

How to Make:

1. Mix the eggs with the ingredients above.

2. Prepare a rectangular pan for making this kind of omelette roll. Heat it up, add oil, then use a kitchen napkin to remove excess oil.

3. Pour egg mixture enough to form a thin layer on pan. Use chopsticks to stir the egg mixture at frying pan to make it cook faster. Once it's almost cooked, push and roll the omelette to the end of the pan like a block.

4. Use the kitchen towel and dap oil to the empty space of the frying pan, then add new egg mixture to the empty space of the frying pan and repeat above step a few times until all egg mixture are cooked.

5. Once all done, place the egg omelette to a bamboo sushi mat and roll it up to form a shape. Once cool down, place in fridge.

At first, it's not easy to manage to push and roll the eggs in the frying pan. But keep trying and practice makes perfect!

Enjoy!

Ramen with homemade Char Siu and Half Boiled Eggs

Ingredients:
Boneless Belly Pork x 1 slab - roll into a swiss-roll like and tightly tied with ropes (I used UK belly pork as the meat is juicy tender while not as fat as those from local markets)
Eggs
Spring onion x 2pc cut into a few pieces
Ginger slices x 4pc
Garlic - a bunch - pressed
Konbu - 2 pc
white vinegar
ramen of your choice
garnish - minced garlic - deep fried in low fire until golden./ Seaweed.

Pork braising sauce:
200ml mirin
200ml cooking sake
200ml japanese soy sauce
sugar
water

Eggs braising sauce:
ginger x 3 slices
garlic - 2 pc pressed
50ml Japanese soy sauce
1tbsp Shaoxing wine
1/2tbsp oyster sauce
1tbsp honey or sugar
200ml water

How to Make:

PORK:
1.Boil a pot of water, then add spring onion, ginger, garlic, konbu, then add the tightly tied pork roll and blanch for 20min.

2. In the meantime, prepare another pot with the braising sauce and bring to boil. Check tasting and adjust accordingly. If preferred more flavour in the pork, feel free to add garlic, ginger, spring onion, onion, shallot or even carrot to this braising sauce pot.

3. Once the pork finished blanching, transfer the pork to the braising sauce pot and cook in medium fire for 1.5hr to 2hr until tender enough when a needle is poked to the middle of the pork. Make sure the sauce is sufficient to fully covered the pork.

4. Switch off fire and keep the pork in the braising sauce pot with lid covered until cool down.

5.Place the pork with the sauce in a pot and keep in fridge overnight.

6. On the day of cooking ramen, take out pork from fridge, and slice it with a sharp knife.

7. Just lightly re-heat the pork slices in a microwave before placing on top of ramen.

Half Boiled Eggs 
1. Remove eggs from fridge and place in a bowl of room temperature water.

2. Boil a pot of water large enough to hold the eggs you will be cooking.

3. Use a pin to gently pin a tiny hole and top and bottom of the egg. 

4. Once water is boiled, add 1tbsp of white vinegar.

5. Place the eggs to the pot using a laddle and cook for 6 min.

6. In the meantime, heat the braising sauce. Once boiled, keep cooking for 1 minute, then remove the ginger and garlic from the sauce and cool down the sauce. Then pour sauce to a plastic bag.

7. Once eggs are ready, transfer them to a pot of iced water filled with ice cubes. gently crack the eggs using the palms of your hands, and remove shells gently under the iced water. Best to crack the bottom of the eggs as there are empty space under the shells there and easier to remove.

8. Once all shells nicely and smoothly removed, put them to the plastic bag filled with the braising sauce. Ensure the bag is closed/ sealed to avoid sauce leaking out. change eggs position from time to time to ensure all sides of the eggs can dip into the sauce. Keep them in the sauce for at least 3 hrs in room temperature.

9. When ramen is ready, gently cut the egg into half and the yolk will be half cooked and looks "golden". Place on top of ramen. Garnish with golden minced garlic and seaweed too.

Enjoy~~