How to Make Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls) - Video Recipe

Harumaki was requested by my darling =)

I combined my favorite shrimp and my darling's favorite meat (pork) together.


http://www.youtube.com/watch?v=aotPPzd8T_c

It goes great with rice and perfect for bento box!

Yummy yummy yummy XD



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Shrimp and Pork Harumaki (Spring Rolls / Egg Rolls)

Difficulty: Medium
Time: 1 hour
Number of servings: 10

Ingredients:
10 spring roll pastry (wrappers)
250g (8.8oz.) shelled shrimp
150g (5.3oz.) ground pork
1 tbsp. grated ginger
40g (1.4oz.) Harusame noodles (cellophane noodles)
5 Chinese chives
A
* 1 tbsp. oyster sauce
* 1 tbsp. sake
* 1 tsp. soy sauce
* 1 tsp. sugar
cracked black pepper
a dash of sesame oil
cooking oil
a bit of flour and water to seal the spring roll pastry
vegetable oil for frying

Directions:
1. Cut shrimp into chunks. Cut Chinese chives into an inch long pieces. Soak Harusame noodles in warm water and cut into bite size pieces if necessary.
2. Heat cooking oil in a frying pan and saute the pork and grated ginger. When the pork is no longer pink, add shrimp, and season with A. Now add the Chinese chives and the Harusame noodles and cook until the liquid is soaked into the noodles. Then finish with cracked black pepper and a dash of sesame oil. Stop the heat and leave to cool completely.
3. Divide the filling into 10 portions. Place 1 portion of the filling about 2 inches above the bottom corner of the spring roll pastry. Roll the wrapper half-way. Then fold both sides in toward the center and continue to roll. Spread a small amount of the mixture of flour and water on the tip to seal. *You can freeze them and deep fry when you want :)
5. Heat vegetable oil in a large pan to 140C (284F). Dip 5 (or maybe all if you have a large pan) spring rolls and deep fry them slowly until golden brown and crisp, stirring occasionally. *It takes about 10 minutes but in this way you will get crispy spring rolls!

FYI: Harusame noodles (cellophane noodles) is a type of transparent noodle made from potato starch.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_15.html
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Basic Harumaki Recipe
http://www.youtube.com/watch?v=elmy6FJkwyw

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10 Years Since I Met My Darling :)

6/7 is the day we met.

My darling gave me a marine set from LUSH. How sweet =)



We always eat out on Saturdays, so our anniversary dinner was on the weekend. hehe

I put the pic on the fridge :)
Photo taken at the restaurant called "Yu-Fu-Da-Chi" in Shinjyuku.
It was an amazing Kyoto Obanzai restaurant!!!

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How to Make Baumkuchen (German Layered Cake) at home - Video Recipe

Baumkuchen is a kind of layered cake invented in Germany.

It is a very popular cake in Japan.
The most popular wedding favor, too!
http://createeathappy.blogspot.jp/2010/11/wedding-favors.html


http://www.youtube.com/watch?v=kcPwZDe0HH4

In this video, I will show you how to make it at home using a Tamagoyaki Nabe (rectangular omelet pan)!



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Baumkuchen

Difficulty: Easy
Time: 30min
Number of Servings: 2

Necessary Equipment:
Tamagoyaki Nabe (rectangular omelet pan)

Ingredients:
2 eggs
50g (1.8oz.) granulated sugar
50ml fresh cream or whipping cream *milk is okay
2 tbsp. melted butter *cooking oil is okay
100g (3.5oz) cake flour
1 tsp. baking powder
a few drops of vanilla extract
cooking oil

Directions:
1. Make a core tube by rolling aluminum foil. Make sure it is as wide as the pan.
2. Beat eggs in a bowl. Add sugar and mix well. Then add fresh cream and melted butter, and mix well.
3. Sift in cake flour and baking powder, and mix well. Add a few drops of vanilla extract and mix well.
4. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour (1/2 ladle of) the batter in the pan and spread over the surface. When bubbles appear on the surface, place the core tube coated with some oil, and start rolling (just like making Tamagoyaki). Once it has browned, set aside.
5. Again, on low heat, spread the batter over the surface of the pan. When bubbles appear on the surface, place the rolled cake, roll, and set aside. Repeat this (for 5 or 6 times) until all your batter is gone.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can coat it with icing sugar, serve with whipped cream or ice cream if desired.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/06/blog-post_11.html
---------------------------------

What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html

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