Month: January 2016

British Classic Digestive Cookies | 英国クラシック ダイジェスティブクッキー

Here is another classic  – my other favorite British Biscuit. Homemade sure tastes good !!! Recipe found again, thanks to a very inspiring blogsite called ‘the littleloaf’. 英国クラシック、、『ダイジェスティブ・クッキー』ははずせないでしょう〜とまた自家製を作ってみました。簡単でかなり美味しかったです(自画自賛、笑)   British Classic Digestive Cookie         Original Recipe : http://www.thelittleloaf.com/2011/10/20/homemade-wholemeal-digestive-biscuits-2/ British Classic Digestive Cookies | 英国クラシック ダイジェスティブクッキー   100g oats 100g wholemeal flour 1 tsp baking powder 50g soft brown sugar Pinch salt 100g salted butter, softened & cubed 1-2 tbsp milk   Preheat oven to 180 degrees C. Blitz the oats to a fine powder in a blender then mix in a large bowl with the wholemeal flour, baking powder, brown sugar and salt. Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and pop in fridge to firm up for about 15 minutes. Remove your dough from the fridge and roll out to around 3mm thickness. It will be very crumbly so you’ll need to be very careful when rolling. Cut out circles of about 6cm diameter – I used a water …

Dim Sum – Chives Dumplings | 点心 – ニラ餃子

My last post on the series of ‘dim sum’. This is the standard, typical dumpling, perhaps the most well eaten in Japan and all over the world. I should say the fillings can vary to every cook but I’ve made the typical dumpling with lots of Chinese chives (called Nira). The filling can also be rolled into a egg roll shape which looks different and fun to do when making a lot of ‘dim sums’. これが点心(飲茶)シリーズの最後の投稿になります。 点心の王道、『ニラ餃子』。 普通の餃子型と四角い春巻き型にしてみました。特別な技はなく、、餃子は餃子。冷凍にしておいてもいいし、そのまま焼いてもいいし。形を変えると何故か味が変わる様な気がします(気だけかも?笑)   Dim Sum – Chives Dumplings | 点心 – ニラ餃子 この餃子は冷凍できるので事前に作っておきます。 This dumpling can be kept frozen so it can be pre-made and let it thaw in the refrigerator and use half frozen before cooking.         ニラ海老餃子 | Chinese Chives Fried Dumplings 【餅皮】36個分 薄力粉・・・・・・・・200g 熱湯・・・・・・・・・140ml サラダ油・・・・・・・適量 餅皮の材料を混ぜ、なめらかになるまで捏ねます。ぬれ布巾をかぶせ、15分ほど寝かします。   【具】 生のにら・・・・・・・・250g えび・・・・・・・・・・200g (皮を除き、背わたを除き、片栗粉できれいに洗い、3つに小さく切る) 鶏肉・・・・・・・・・・120g (細かく切る、ひき肉でも可) 酒・・・・・・・・・・・小さじ1 コーンスターチ・・・・・小さじ1/2 (エビ用) 醤油・・・・・・・・・・小さじ1/2 こしょう・・・・・・・・小さじ1/8 みりん・・・・・・・・大さじ1 ごま油・・・・・・・・・小さじ1/2 コーンスターチ・・・・・小さじ1 塩・・・・・・・・・・・小さじ1/2 具材は全部混ぜ合わせよく練る。 包み方はこちらの参考を見るといいかも https://www.youtube.com/watch?v=t7OyYadCNZQ   ニラ海老餃子 | Chinese Chives Fried Dumplings   For the dough 200g soft wheat flour 140ml boiling water Vegetable oil Place all the ingredients in one bowl adding boiling …

Dim Sum – Steamed Shrimp Dumplings | 点心 – 海老蒸し餃子

Dim Sum – Shrimp Dumplings  | 点心 – 海老蒸し餃子 These delicate looking dim sums with shrimps are so light and healthy that you can eat a bunch! The dumpling uses rice flour which make it transparent, the transparency inspired me to explore into fillings which may be appetizing for the eye as well!!!

Dim Sum – Xiaolongbao | 点心 – 小龍包

This Holiday season I wanted to do something different for my family gathering during New Years. Since our family gathered on the 3rd of January, I didn’t want to prepare another set of Japanese New Years food (‘Osechi’) as I knew everyone will be sort of tired eating…’Osechi’;  so I decided to go Chinese and prepared a few lines of ‘dim sums’ which turned out wonderful!