Author: Mimi Claire

Beef Caldereta with Tsokolate 

Filipino Beef Stew with Chocolate – Pinoy dish with a twist!  Ingredients (serves 5)  900 grams beef brisket, cut into 2″ cubes 70 grams liver pâté or spread 4 cloves garlic, minced 1 large onion, diced 1 can tomato sauce 2 cups water  1 tsp coarse ground black pepper 40 grams plain not-too-sweet chocolate or tsokolateng tablea (you may want to add some sugar for using tablea in this recipe)  2 potatoes, sliced 2 carrots, sliced  2 bell peppers or capsicums (red and yellow), sliced  ½ cup green peas or edamame beans  2 pcs laurel leaves dried chilis (optional) 1 tbsp cooking oil salt and pepper to taste  Instructions 1. In a pressure cooker with heated cooking oil, sauté the garlic and onion then add the beef and cook until slightly brown. 2. Add the laurel leaves, crushed pepper and dried chili.  3. Add the liver spread, tomato sauce and water. Mix until well incorporated. Cook until meat is tender (30-40 minutes in a pressure cooker)  4. Add potato and carrots. Simmer for about 10 minutes. …

Cherry Blossom Baking Essentials from Cuoca Shop in Tokyo

Jiyugaoka is indeed one of my favorite places in Tokyo. It’s classy, chic & laid-back like Daikanyama. Close to Jiyugaoka Station (自由が丘駅) is a classy dessert paradise (building complex) known as “Sweets Forest”. There are several small sweets shops from which you can satisfy your sweet tooth. The 1st floor has only one shop and it doesn’t sell cakes or crepes, but instead sells everything you need to make them yourself. This specialty store is called Cuoca Shop Jiyugaoka. This store is essentially geared for baking enthusiasts ー it specializes in all sorts of cooking supplies and ingredients. It’s an excellent resource for those who love to bake. The most impressive part of the store is that they have a “chocolate cellar” specially designed to keep high-quality chocolate at just the right temperature. I was introduced to Cuoca by a friend who also loves to bake and my culinary school in Tokyo (Le Cordon Bleu). I fell in love with this shop because they have almost everything I need for baking…plus its location!  I go here every year to hoard some sakura …

Classic Lattice-Top Apple Pie

This is a classic homemade apple pie with a scrumptious filling and buttery flaky crust. Learn how to make a lattice top crust step-by-step. It’s easier than you think, and the results are as impressive as can be. INGREDIENTS serves 6 Pie Crust 2 cups all-purpose flour, plus extra for rolling 200g butter, chilled 1/2 cup ice water 3 tbsp sugar 1 tsp salt Filling 5 apples (peeled, cored & sliced) 1/4 cup butter, cut into small cubes 1 cup brown sugar 1/4 cup all-purpose flour 1  1/2 tsp ground cinnamon 1/4 ground nutmeg 2 tbsp lemon juice 1 tsp vanilla extract 1/4 tsp salt DIRECTIONS 1.) Pulse the dry ingredients in a food processor. Add the butter, pulsing 10-20 times until the mixture resembles coarse meal. You can do it by hand, too! Although it is best to make your crust with a food processor to make sure the ingredients don’t have time to come to room temperature, but if you don’t have one, you can do it by hand with the “fork method”. Stir together the dry …

How to Make Sushi Rolls

Makizushi 巻き寿司 or “rolled sushi” is made by wrapping up a variety of ingredients in vinegared rice and nori seaweed. Since makizushi are wrapped in nori, they are also called Norimaki 海苔巻き. Makizushi is rolled in a flexible bamboo mat called Makisu 巻簾. There are four traditional types of maki and a more contemporary one: Hosomaki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient Chumaki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients Futomaki (太巻き, thick or fat roll) is a thick rolled maki sushi containing multiple ingredients Temaki (手巻き, hand roll) is a cone-shaped maki sushi Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko or sesame seeds. This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity. Sushi comes in all shapes and sizes but sushi rolls are the most popular form and these rolls might include a variety of vegetables like cucumber and …

How to Make Ebi Tempura Udon | Japanese Comfort Food

Udon noodle soup is widely popular because of the minimalist taste of its nature – the secret of this scrumptious Japanese cuisine is actually in its dashi. Dashi is a Japanese stock, and it is a fundamental ingredient in many Japanese dishes. The most common combination to make a basic dashi is Kombu (dried kelp) and Katsuobushi (dried bonito fish flakes). In this udon recipe, the dashi stock includes 4 main ingredients such as dried shiitake mushrooms, niboshi (dried baby sardines/anchovies), kombu and katusobushi to bring out the rich umami flavor. Like many Japanese noodles, udon noodles are usually served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons. Most toppings are added without much cooking, although some are deep-fried like tempura shrimps and vegetables. INGREDIENTS serves 3 600g fresh udon noodles 1 cup shimeji mushrooms 1/2 cup chopped scallions or spring onions 1 to 2 cups pea shoots 8 tbsp mirin 8 tbsp soy sauce a pinch of sugar 6 cups dashi*  6 ebi tempura* shichimi tōgarashi / …

Classic Pavlova

Pavlova is a classic Australian dessert that involves baking a large meringue that is crisp on the outside and soft on the inside, and then covering it with cream and fresh fruits. INGREDIENTS serves 8 225 ml egg whites 330g sugar 1 1/2 tsp white vinegar 375 ml heavy cream 1 cup fresh raspberries 2 cup cherries, stems intact powdered sugar for dusting DIRECTIONS 1. Preheat the oven to 150°C.  Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. Add the vinegar and whisk for 4 minutes or until glossy and combined. 2. Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and using a spatula, shape to form a 20 cm mound. …

Poppy Seed Crusted Lamb Chops with Mushroom Truffle Sauce

Impress your family and friends by cooking this quick and easy roasted lamb chops with a twist! INGREDIENTS recipe for 2 4 pcs lamb loin chops 10 pcs crimini “brown” button mushrooms, whole 110g truffle and mushroom paste (Fauchon Champignon Truffe) 1 cup poppy seeds 6 pcs baby onions, whole and peeled sprigs of fresh rosemary sprigs of fresh thyme 4 garlic cloves, crushed 1 tbsp brown sugar fresh ground black pepper kosher salt extra virgin olive oil DIRECTIONS 1. Preheat the oven to 200°C. Generously season both sides of the lamb chops with freshly ground black pepper and salt. Heat olive oil in a pan over medium-high heat. Cook garlic until lightly brown and aromatic. Sear the lamb chops, as well as the onions and mushrooms for about 5 minutes. Add in the truffle paste, brown sugar, fresh thyme and rosemary. Mix everything so the sauce evenly coats the food. Turn the lamb chops over and cook for another 2 minutes. 2. Dredge both sides of the chops in poppy seeds. Place on a baking tray together with the onions, …