Teriyaki Wagyu Steak Bites

Wagyu steak bites tossed in teriyaki sauce and seared to a tender perfection =) The sesame oil used for cooking add an extra aroma to the dish!

IMG_0573.JPG

Ingredients:
2 filet wagyu steaks
1/2 cup teriyaki sauce
2 tablespoons sesame oil
1 tablespoons finely chopped scallion, for garnish

Directions:

  1. Slice the steaks into small, bite-sized pieces.
  2. Heat sesame oil in a large skillet over high heat. When the oil just begins to smoke, add the beef. Cook for 2-3 minutes and then immediately remove from heat.
  3. Garnish with chopped scallion and serve!

 

Advertisements

Fluffy Ricotta Pancakes (Bill’s Style!)

Cozy + smell of pancakes – alarm clock = weekend. – Amy Krouse Rosenthal

Spent the morning recreating my favourite pancakes from Bill’s.

And this is how i made it!

IMG_0561

Ingredients:
• 3 eggs, separated
• 190ml milk (i like using whole milk)
• 100g plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 250g ricotta

Directions:
1. In a large bowl, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add
the ricotta and mix just a little.
2. In another bowl, whisk the egg whites until stiff. Pour the egg whites into the large bowl and
fold in. There should be some lumps of ricotta throughout.
3. Heat a frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about
1/3 cup of batter into the pan to make 1 pancake. When the underside of the pancake is golden,
flip and cook on the other side until golden as well.
4. Serve warm with maple syrup and fresh fruit.


 

Foolproof Bread Pudding

Because nothing says “I love you” like homemade desserts!

Have a sweet Valentine’s Day ❤️

Ingredients:

  • 2 cups milk
  • 1/4 stick unsalted butter
  • 2 teaspoon vanilla extract
  • ⅓  cup sugar
  • Pinch of salt
  • ½  cup blueberries
  • ½  loaf sweet egg bread like brioche, cut into 2-inch cubes
  • 2 eggs, beaten

Directions:

  1. Preheat oven to 180 degrees C.
  2. Warm milk, butter, vanilla, sugar and salt over low heat in a saucepan. Continue cooking just until butter melts; then put aside and let cool.
  3. Add beaten eggs to cooled milk mixture and whisk; pour mixture over bread and sprinkle blueberries on top.
  4. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm!

Easy Pizza Dough

 

DSC_0163.jpg

Ingredients:

  • 1 1/2 cups self-rising flour, plus more for kneading
  • 1 cup plain Greek yogurt

Directions:

  1. Heat oven to 260 degree C.
  2. Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
  3. Bake for 15 minutes or until crust is golden brown. Let stand 5 minutes and then cut crosswise into slices and serve!

 

Braided Pesto Bread

Perfect with a glass of sauvignon blanc!

Ingredients:

  • 1/2 cup warm water
  • 1 package active-dry yeast
  • 1/2 tablespoon sugar
  • 1/2 cup milk
  • 2 cups bread flour, plus more for dusting
  • 1 tablespoonkosher salt
  • 1/4 cup olive oil
  • 1 large egg
  • 1 teaspoon water
  • 1/2 cup pesto sauce

Directions:

  1. Combine the water, yeast, and sugar until blended. Let stand in the bowl for about 5 minutes until the mixture appears foamy.

  2. Add the milk (at room temperature), olive oil, and salt to the yeast and mix until just combined. Add the flour, 1 cup at a time, mix after each addition until combined into a homogeneous mass.
  3. Scrape the raggedy dough from the edge of the mixer bowl. Knead for 5 to 8 minutes. The dough will be less sticky and become smooth on the surface. It will clear the sides of the bowl.
  4. Cover dough with a large kitchen towel and set aside in a warm spot in the kitchen. Allow to rise for 1 hour until it has almost doubled in size. The dough should be smooth and puffy-looking.
  5. Preheat the oven to 200°C and prepare egg wash by whisking the egg and water in small bowl and set aside.
  6. When the dough has risen, lightly flour a work surface. Turn the dough out onto it and divide it into 3 equal pieces.
  7. Lightly flour a rolling pin. Roll one piece of dough into a rough 8-inch square. It should be about 1/8 inch in thickness.
  8. Spread pesto on the dough, leave a 1/2-inch border uncovered. Use a pastry brush to brush a small amount of the egg wash over the exposed edge.
  9. Lift up the pesto-covered edge and roll it up, as tightly as possible. Pinch the seam closed with your fingertips. Gently roll the tube back and forth until it spreads lengthwise to about 10 inches long.
  10. Line up 3 rolled tubes on a sheet of parchment, positioning the thin ends toward you. With a very sharp, long knife, make a lengthwise slash through each, cutting a deep slit halfway down the depth of the tube; make sure not to cut all the way through to the bottom.
  11. Braid the tubes together, crossing one of the outer tubes gently over the middle one. Then cross the other outer tube up and over the new middle one. Repeat, working your way down to the end. Half of the tube should be braided. Then turn the parchment paper around and braid the other side, from the center point to the end, so that the entire loaf is braided. Tuck under ends if desired.
  12. Let the bread rise for another 30 minutes before baking.
  13. When the loaves have risen, uncover and brush well with the egg wash.
  14. Bake for 10 minutes. Reduce the oven temperature to 160°C.  Bake for an additional 30 to 35 minutes, turn the pan 180° from its original position every 15min to ensure even baking, bake until the bread is brown and crusty.

 

SHIMA STEAK TOKYO – THE Glorious Steak sandwich 

Shima is a hidden gem, quite literally, located in a basement of a bland office building in the Nihonbashi neighborhood in Tokyo. Chef Manabu Oshima uses marbled premium steak from his hometown of Kyoto that he ages himself and then cooks over binchotan- Japanese white charcoal.
150g Fillet Steak (¥15,000 or $150 USD). The steak options were either filet or sirloin in 150 g sizes (1/3 of a lbs). There isn’t a lot of complex dishes on the menu which is a testament to the minimalist nature of it all.
We didn’t order a lot because, after all, we are coming for the steak sandwich.
Here comes the BEST part – the takeaway steak sandwiches you get at the end of the meal. The sandwich is made with lovely thick Japanese toasts, juicy, tender and packed of flavors. Simply out of this world!
Obsessed with eating food when it’s just made and still hot, my husband (fatter-half!) and I gobbled up the whole thing once we stepped out of the restaurant! Eating premium steak sandwich while braving the spring chill at the nighttime of Tokyo- that’s a first even for a foodie like me:) still I wouldn’t trade this experience for anything!

Biscoff Buttercream Icing

Happy Birthday to my fatter half!

DSC_0063

Biscoff is one of my favourite cookies, crispy and aromatic, full of caramelized sweetness of well-toasted sugar, they are simply out of this world! And you know what?  These Belgian babies are even more addictive when made into buttercream icing…

Ingredients:

  • 5 large egg whites
  • 1 cup granulated sugar
  • 1 cup unsalted butter at room temperature (cubed)
  • 1 cup Biscoff spread

Directions:

  1. Place egg whites and sugar into a medium-sized bowl, whisk until combined.
  2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
  3. Whisk on med-high with hand mixer until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add Biscoff spread and mix until smooth.

Ribatei 里葉亭

The place is located at Yokohama – a bit far from the city centre of Tokyo, but it definitely worths a detour. Looking like any other other yakitori restaurant from the exterior, but u will be surprised to enjoy the very high quality skewers they serve here.

Using only the finest Miyazaki chicken (sashimi grade) and the best charcoal available. Above all, the grilling technique is perfect!

IMG_0079

Masters in action!

IMG_0081

The best chicken liver skewers- served still pink at the centre, surely not for the faint of heart!

IMG_0084

The oh-so-good chicken cartilage.

IMG_0077

Chicken kidney with ginger paste on top.

IMG_0078

Meaty chicken thigh.

IMG_0085

My favourite of the night – chicken aorta! So plump, fatty and juicy!


Ribatei (里葉亭)

045-251-7676 (+81-45-251-7676)

3-2 Fukutomicho Nakadori Naka-ku Yokohama Kanagawa

No Knead Crusty Raisin and Walnut Bread

DSC_0269DSC_0275

Ingredients:

  • 3 cups all-purpose flour, plus additional for dusting
  • 2 teaspoons coarse sea salt
  • 1g instant yeast
  • 3/4 cup raisin
  • ½ cup of walnut
  • 1 Tablespoon maple syrup
  • 350ml warm water (about 35°C)

Directions:

1. Mix all the dry ingredients together in a large bowl. Stir in the warm water and honey. This should result in a sticky dough, if it is not sticky to the touch, add a few spoonful of water. Gently shape the dough into a ball as best you can. Cover tightly with plastic wrap. Let rest at room temperature and allow to rise for 12-18 hours. The dough will be doubled in size and covered in air bubbles.

2. Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Transfer dough to a large piece of parchment paper.

3. Using a very sharp knife, gently score an X into the top. Leave dough alone for 30 minutes.

4. During this 30 minutes, preheat the oven to 246°C. Place the dutch oven (with the lid) inside for 30 minutes so that it’s extremely hot before the dough is placed inside. After 30 minutes, remove the dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and tucking it all– the parchment paper included– inside the pot. Cover with the lid.

5. Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool for 30 minutes before serving.


 

Lemon Butter Sauteed Clams

Woohooo It’s starting to feel a lot like spring!

I don’t know about you guys, but I’m so ready for the change in season! Awaken your taste buds with this lemony dish after winter’s heavy meals.

DSC_0196


Ingredients:

  • 1 ½ lb littleneck clams, scrubbed and cleaned
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, mined
  • 1/4 cup dry white wine
  • Pinch of cayenne pepper
  • Juice from 1 lemon
  • 1 teaspoon chopped parsley

Directions:

  1. Heat up a skillet on medium heat.
  2. Add the butter and saute the garlic until slightly browned.
  3. Add the clams into the skillet, and quickly toss around.
  4. Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open.
  5. Add the lemon juice and parsley, stir to combine well. Remove from heat and serve immediately.