Philips Pasta Maker - Rice Noodles
150 grams Tapioca Flour
350 grams Rice Flour
1/2 teaspoon salt
1 tablespoon Xantham Gum
200 ml water
Instructions
- Place dry ingredients into the machine.
- Turn it on to the 600 gram/ volume; setting two.
- Start the machine and allow the ingredients to mix for 30 seconds before slowly
adding the water. The dough will look dry but will come together when it goes into the extruder. The dough should not be in one big mass - this is too wet and will clog the extruder.
- Let the machine knead, before it starts toextrude the dough pause the machine and check the consistency, scraping down the sides of the machine, if necessary.
- Restart the machine and begin extruding the noodles.
- Cut noodles to your desired length.
- Immediately cook in gently boiling water for 3-5 minutes until tender. Rinse well and drain.
- Serve immediately or portion into smaller servings and freeze for later.
recipe for 日本叉燒
One 1 kg (2.2 lb) or so lump of pork roast that is not too lean
It’s best to make this with a cut of meat that isn’t totally lean, so don’t use an expensive cut like tenderloin or filet. It should have a little marbling, just like ham. Quite a lot of the fat will end up in the poaching liquid, which you can just throw out or skim off.
• Kitchen twine to tie up the meat (optional)
For the poaching liquid:
• 1 bunch of green leek tops
• 1 big piece fresh ginger, sliced
• 1 umeboshi (pickled plum) (somewhat optional)
For the marinating liquid:
• 2 cups regular dark soy sauce
• 1/4 cup sugar (or sugar substitute)
• 1/4 cup mirin
• 1/4 cup sake
• 1 tiny bit (not a whole piece) of star anise
If you want your pork to be nicely shaped, tie it up with the kitchen twine neatly. You don’t have to do this if you can’t be bothered.
In the meantime, put the green leek tops, ginger slices, and umeboshi in a pot with enough water to cover the pork. Bring to a boil, then put the meat in. Lower the heat until it’s barely simmering, put on a lid, and poach for 90 minutes. Let cool a bit in the liquid.
In the meantime, combine the marinade ingredients in a smaller pan and bring to the boil. Let cool.
Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrige. or until cold.
It can be kept like this in the marinade in a tightly closed container in the refrigerator for up to a week. Or, take out of the marinade and store in the freezer (optionally cut into smaller pieces for easy use and defrosting). Best served cold and thinly sliced.
recipe is from just hungry