Recette du Matcha Castella/ Kasutera (gateau japonais de thé vert)


Matcha castella (gateau japonais)

J’ai fait un gateau japonais a QA Gardenista et mon professeur de francais aime celà :  Donc, j’essaie d’ecrire une recette en français : Castella est un gateau” japonais eponge”, avec du miel. Le melange, lait  miel, sera utilise plus tard, napper sur la surface du gateau. Un bon castella est un peu mouille, un peu elastique, mais leger.

Matcha est une poudre de the vert du japon. Nous pouvon l’utiliser pour faire differents types de gateaux: comme ‘matcha chiffon cake’ ou matcha latte (lait du matcha)… Vous pouvez  aussi faire le castella ordinaire.(sans thé vert)

Ingredients (pour un petit moule, environs 10x20x10):

– 3 oeufs (60g chaque) -> separer blancs et jaunes

– 60g de  sucre fin

– 70g farine de pain, 5g matcha poudre -> melanger, tamiser à l’aide d’ une passoire.

– 45g lait, 15g miel  -> melanger (tiédir au micro-onde)

Methode:

– Battre les blancs avec un batteur electrique. Quand vous voyez le blublus (comme le blublus de la lessive), ajoutez le sucre graduellement.( Le blanc est bon quand il est monté en neige.)

– Ajouter le jaune un par un et battre doucement.

– Ajouter le melange du lait et du miel( en garder un peu pour le nappage.)

– Diviser la farine en deux parts, ajoutez et battez la farine dans le melange.

– Tamiser.

– Beurrer  et fariner le moule,

– Placer le  papier sulfurisé au fond  du moule.

– Cuire au four à 160 C degres 40-50 mins.

– Transferer le castella hors du moule et appliquer le melange du lait et miel sur le gateau.

– Couvrer le castella avec  un fil alimentaire ou une feuille d’allumnium. Laissez reposer au le frigo pour une nuit ou quelques heures.

(L’images de la recette, vous pouvez trouver dans ce site. C’est en vietnamienne).

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Names and images of the main Vietnamese noodles

Noodles in Vietnam are like pasta in Italy. But people on daily basic consume rice more often than noodle. There are, however, a variety kind of noodles, made with different ingredients. The most common noodle is made of rice (because rice is popular in tropical countries vs wheat is popular in countries with cooler temperature). Some of the noodles are typical from one specific region, for example: Mi Quang, Bun bo Hue,… Even with fish noodle soup, there are variations as well like Bun cha ca Da Nang, bun cha ca Nha Trang, bun cha ca Phan Thiet (they are all coastal city or province). There are, I think more noodle soups compare to fried noodles or other types). I myself also prefer noodle soup more because it does not have a lot of oil/ fat in it. It’s very easy to eat (with the broth base). Eating noodle soup in Vietnam is very common. (Preparing it takes a long time but we eat out for breakfast if we want noodle soups).

Below, I will explain the name, with the shapes for your reference in of use.

Phở (or bánh phở), read like ‘fuh’ is rice noodle. It has the shape like tagliatelle. It is the noodle used for pho bo (phở bò), the famous Vietnamese beef noodle soup.

In Vietnam, people always buy the fresh noodle sold in a market if they want to cook noodle dishes at home. But here (the Western countries), normally it is sold in the pack which looks like this:

You would boil it in a pan, with a bit of oil so they don’t get sticked and a bit of white rice vinegar (Vietnamese ppl use it since they like the noodle to look white). The boiling time is less compared to pasta normally. Boil it uncover so you can see and taste if it’s done or not. It’s done when it’s not crunchy (not al dente) like pasta. But it still has to keep its shape.

This is pho cuon, rolling noodle. So banh pho can look like tagliatelle but it was indeed cut from the big noodle which looks like lasagna. If you might wonder, normally the inside is stir-fried tender beef.

Bún is rice vermicelli. It has the shape like spaghetti but again it’s made of rice flour. It is smaller than the size of spaghetti indeed. Only bun from Bun bo Hue has the shape as thick as spaghetti. This is how it looks like when eating

This is how it looks like in package. Boiling it is the same as pho. It’s small when it’s in dry form. You can buy this vermicelli as mihoen in Dutch supermarket. It takes about only two minutes compared with 10-12 minutes as the one from China town. However, I’d still prefer the Asian product than the Unilever product since the vermicelli is a bit bigger. It feels more buttery but fresher .

Pho is a very famous and popular dish in Vietnam. However, it’s only in two types: pho bo (beef noodle soup) and pho ga (chicken noodle soup). Bun has much more variety when it comes to different dishes and recipes from fish noodle soup, crab paste noodle soup, meat noodle soup, duck noodle soup, grilled beef with noodle, tofu with noodle,… Pho normally is supposed to eat when you need warmth but Bun makes you feel cool. I think that’s why Pho comes from the North (when the temperature can get to 3 degrees). Personally I prefer Bun more since I live in the South and there are more variety of it. (I also see girls like Bun more, don’t know why).

Mì: is a generally name of noodle. Mi is like ‘Mee’ in Indonesian and read like that too. But normally in Vietnam, mi has a yellow color. It looks like this when cooked

Fried noodle

If you buy it in Chinatown, normally they have a few different packages. One is vegetarian noodle (mi chay) and one is made with egg as well (mi trung). In a pack, they are in different small rolls that can sit in your palm (rather than being in a batch like Bun or Pho). There are export from Vietnam and China. I choose the Vietnamese product not because I’m from Vietnam for the main reason but because it’s softer than the Chinese one. With the Vietnamese noodle, pour boiling water all over it in a bowl and let them there for a few minutes. With the help of chopstick, you can turn destroy the roll shape and make the noodles straight out, and drain out the water. With Chinese product, you probably have to boil it in a few minutes.

(How it looks like before being soaked in boiling water or before boiling)

With this mi you can eat in soup but also do a lot of stir-frying with it.

Miến is cellophane noodle. It is also called glass noodle or glass vermicelli because it’s transparent.

In Vietnam, it is made of mung bean starch (yellow bean). In Korea, it is made of potato starch, the famous Japchae.

The way to cook Mien is also different. You don’t have to boil it and set aside like Bun, Pho or Mi but to put Mien in the broth soup and cook together for a few minute. Be careful because you still have to keep the vermicelli intact. They also need to be crunchy so don’t put them long in hot water. Serve right away when you have it in a soup base.

To make the Korean or Thai dish with cellophane (w/o soup base), cook it according to package instruction and set aside to later mix it with other ingredients.

How to make beef tender for stir-fry (cách làm thịt bò tái lăn)

I’m not very in a mood of writing something but this is really the one I have been thinking of to write on a food blog. First, because cutting/ slicing meat, especially beef is important for any dish. I was taught to learn to slice meat since I was 14 something (even though I didn’t do a lot of kitchen work back home). Then, sometimes my friends, Vietnamese, Chinese, and some international ask me how I make the beef so tender. I was kind of proud when my Chinese friend ask me to make the one stir-fry dish with beef again. (You know, because the Chinese also have their own techniques). I search on the Internet and a few good food blogs that I sometime consult to see if they really shows the technique but it’s not very comprehensive. So it’s really time to write it down here. You might need to go back to this technique since I expect there will be some dishes that I will use beef stir-fried later in my blog. In the near future, if you go to a Wok, having some Chinese food, Japanese or Korean (and Vietnamese) you know how they make the beef tender and you can make it as good as they do, or even beter. And this technique guarantees healthiness (no strange stuff that is put in it).

(Kỹ thuật thái thịt và ướp thịt này Việt Nam chắc đa số biết hết, nhưng cũng có thêm vài típ. Mình chỉ viết tiếng Việt ngắn gọn phía dưới vì thỉnh thoảng có vài em hỏi ‘sao miếng thịt chị ướp trông mềm thế?’ :D) Continue reading

Gỏi tôm (cucumber and prawns salad)

Món gỏi này mình học của một chị đầu bếp người Thái. Lúc vừa ăn vài miếng đã thấy sao mà chỉ có hành phi và rau mùi mà làm cho món ăn có vị châu Á đầm ấm đến thế. :D Nhưng nhờ tôm là tôm tươi, rồi phần chính là dưa chuột và nước chấm thì có chanh, dấm (gạo) nên món ăn vẫn mát lành.

Món gỏi (salad) tôm này làm rất nhanh. Tôm và trứng làm cho món gỏi có đủ dinh dưỡng :D Món này ăn lạnh cùng với những món thịt khác hoặc có thể để ăn thành một bữa chính cho bạn nữ nào muốn ăn kiêng. ;)

Scroll down for English.

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