Category: Mayu’s Kitchen

My kitchen, Private Chef & Cooking Class & My passion.

CANCELLED -Feb 2020 Helper- Japanese Cooking Class

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As you will be aware, a number of measures have been announced in Hong Kong to prevent and minimise the spread of the novel Coronavirus. To reduce the risk of spread of the novel coronavirus, We must announce the cancellation of ths Feb 2020 Helper class. Arrangement for future events and refund will be advised in due course. Please check our website for other opening class, “Kids Class at your home” and the further updates.

Udon noole

NEW Schedule:  Feb 19, 26, Mar 4 & 11 (Every Wednesday)  2020.  
**NO class on Feb 5 & 12 due to HK school close**

Demand for cooking classes targeting domestic helpers is on the rise in Hong Kong. Handing cookbooks  or attending only 1 time demonstration lesson usually does not work.   Needless to say, nothing beats actual cooking classes – especially when an experienced professional shows & cook with your helper the right way.  Mayu’s Kitchen hands-on courses and workshops for domestic helper to teach them the basics, give them a solid foundation to improve their culinary skills.

  • Sashimi & Ramen
  • Helper Calss Nov 2019
  • Soba noodle
  • Korean cuisine calss
  • Ramen & ramen egg
  • Shabu shabu veggies
  • Yakitori Class Nov 2019
  • Japanese Grandma food

Menu of Mayu’s Kitchen & Co’s Helper Course:

Mouth-watering Japanese mother’s recipes require basic technique and a lot of  vegetables. These healthy meal can be enjoyed at any time of the year, including festive time. Let’s cook for your families, friends, and both vegetable or meat-lovers. Please See the details below

About Mayu’s Kitchen & Co’s Helper Course:

  • Specializes in teaching Japanese & Asian home cuisine.
  • Including Japanese mother’s daily meal, festive, vegetarian, and gluten-free dishes to widen their cooking repertoire.
  • Teaching  knowledge of key ingredients, seasonal vegetables and their benefits for health, and preparation & storage
  • Learning presentation on dishes to help great host of dinner parties for your family and friends.
  • Hand-on practice and recipe of  new dishes & presentation.
  • 2-3hours per day,  4-day course over 4 weeks ,  18 new dishes Japanese cuisine

NEW Schedule:  Feb 19, 26, Mar 4 & 11 (Every Wednesday)  2020.  
**NO class on Feb 5 & 12 due to HK school close.**

Timing: 10:30am-1pm  Hands-on 2-2:30hour session with the option to stay and eat, or take the food away. 

Venue: Happy Valley  (after registration, inform your detail address)

Fees: Package of HK$ 680 per class per helper ( 4-day course over 4 weeks ) Total is HK$ 2720  ( Single-shot 730 HKD per class per helper)

Booking: email contact@mayu-kitchen.com  with

①Employer’s Full name & Phone number 

②Helper’s Full name & Phone number 

③Food allergies/limitation if any.   

After the payment & confirmation, we give you the full address of  Mayu’s Kitchen’s venu in Happy Valley.

Ochazuke & Homemade Dashi Cooking

MENU

Feb 19 – Lesson 1 :Japanese Winter Noodles and Dashi Broth

  • Vegetable &Shabu Shabu Japanese pork rolls & sesame sauce
  • Mushroom udon noodle with homemade dash broth
  • Chawanmushi (Japanese steamed egg custard)
  • Purin (Japanese caramel custard pudding)
  • Master of basic Japanese ingredient & condiments #1
  • Introducing varieties of Japanese noodles #1
  • Gluten free Japanese ingredients, how to find them

Feb 26- Lesson 2: Japanese Mum’s Weeknight Dinner (Pescatarian)

  • Miso ginger salmon & vegetables in foil
  • Soba & green veggies salad
  • Broccoli ＆soft egg & surimi-crab
  • Japanese KABOCHA pumpkin moist cake
  • Master of basic Japanese ingredient & condiments #2
  • Introducing varieties of Japanese noodles #2

Mar 4 -Lesson 3 :Japanese-Korean favorite (Vegetarian Choices)

  • Bibimbap (the ultimate mix rice bowl )
  • Spicy minced beef ( or tofu)
  • 3 varieties of namul : carrots, spinach, Bean sprouts, Salads, ,
  • Pajeon ( Korean vegetable savory pancake)
  • Quick & easy kimchi ( Korean style pickles vegetables)
  • Introduction of Korean basic ingredients and cuisine ( can bee Vegetarian, & not spicy or Mild)

Mar 11 -Lesson 4: Japanese Vegetarian’s cooking

  • Vegetarian ramen
  • Nitamago (Ramen egg)
  • Homemade ramen broth
  • Goma-Atsuage ( Fried Tofu & Sesame & sweet soy sauce)
  • Strawberry Mochi Cake

REFUND POLICY

For the cooking courses paid,  there is no refund for missed classes.  In extenuating circumstances, at our sole discretion, we will allow for a makeup class.  Classes not held due to our fault, a 100% refund will be issued.  For those classes/courses in which a deposit is made, there is no refund but we will extend a credit to use at a later date (based on availability of a new date selected by you and confirmed by us).

T8 or above: All of our service is cancelled/postponed.

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Tartifiletteタルティフィレット

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Reblochon Cheese & Potato Gratin

The French Alps, Savoy region ‘s classic cooking are often based on CHEESE! Cheese fondu and Raclette are famous savoy’s regional cuisine. Let me introduce you “Tartiflette”. A whole Roblochon cheese is melting on top of sauteed potato, bacon & sweet sauteed onion. It is very hearty, earthy, and satisfying.

フレンチアルプスの麓、山々が連なる素朴なサボワ地方の郷土料理といえば、チーズと使った熱々のお料理が沢山。みなさん、ご存知のチーズフォンデュ、そしてラクレット。そしてチーズ好きにはたまらない”Tartiflette”ターティフレット / タルティフィレット。どんな料理かというと、クリーミーなルブロションチーズ(Reblochon)を丸ごと贅沢に使った熱々のポテトグラタンなんです。スキーや山登りで疲れた体に、熱々とろ〜りタルトフィレット。寒い冬にはぴったりです。

Reblochon is a soft washed-rind cheese originated in Savoy, French Alps, made in the 13centry. Reblochon gets its name from the French verb reblocher, which literally translates to ‘pinch the cow’s udder again.’  It is actually one of multiple verbs for milking cows! Back in the 13 or 14th century, farms were taxed on how much milk their cows would yield.  Therefore, it became a regular practice for farmers to hold back a bit of milk and avoid high taxes.  They would then reblocher their cows and use the creamy, rich leftovers for themselves.  Today, Reblochon remains just as rich as in the past, with a matière grasse, or fat content of 45%.

Reblochon cheese adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. An unctuous and deliciously rich “comfort food” dish – the perfect meal after a day out on the slopes.

ルブロションチーズは１３世紀ごろからフレンチアルプスで作られているAOC付きウォッシュタイプ、濃厚でクリーミーなソフトチーズ。Reblochonの名前はミルクをまた絞る！という言葉からきたそうです。タルテイフレットはこの濃厚チーズがトろ〜り、ホクホクのジャガイモに絡まって、甘い玉ねぎとベーコンの塩気がとびきり美味しいハーモニー！寒い土地の名物料理だけあって体もしっかり温まりますよ。

Tartifilette:

For 4 to 6 servings

1kg of waxy potatoes , 200g of bacon (smoked or not) 1cm cut , 200gr of onions thinly sliced , 1 matured reblochon *450~550g (when you press on the side of the reblochon, the finger must sink a little) , 100ml of white wine. 150 ml of liquid cream or fresh cream. Salt, pepper, 1 garlic —–

Directions
1.Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
2. Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
3. Meanwhile, fry the lardons (or bacon pieces), onions until the lardons are crisp and the onions and garlic are soft and translucent.
4.Add wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
5.Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon he mixture into the prepared dish.
6.Cut the Reblochon cheese parallel to the cutting board to make two round cheeses. (or slice them like a whole cake)
7.Scatter the Reblochon cheese cubes over the lardon and onion mixture, crust side up, Pour over the remaining wine and spoon the crème over the top. Season with pepper. * No need Season with salt (not too much as the lardons are salty)
8.bake for 15 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling. Serve hot from the oven with salad, cornichons (gherkins), pickled onions, charcuterie and crusty bread.

フランス・サヴォワ地方のとろ〜りルブロションとじゃがいものグラタン
材料 （4人分:日本人ならきっと半分の量でOKです（笑）
ルブロション1つ　４５０〜５５０ｇ
メークインタイプのじゃがいも　１KG
スライスした玉ねぎ　２００g
ベーコン　２００g　（１cm短冊切り）
生クリーム、または牛乳　１５０ml
白ワン 100mml オリーブオイル大さじ２
こしょう　にんにく１カケ
＊フランス産のルブロションというチーズを使用します。手に入らなければ ブリーチーズやカマンベールで。

  1. じゃがいもを丸のまま固めに茹でる（竹串が刺さる程度）。皮をむいて、1cmのスライスにする。
  2. オリーブオイルかバターを熱し、中火でスライスしたベーコンんと玉ねぎを全体が狐色になるまで炒める。ワインを注いて、強火にして、ワインを半分以下まだ蒸発させる。じゃがいもを加えて優しく全体を混ぜる。
  3. オーブン200余熱。グラタン皿にバター（と大蒜）を塗り、炒めた野菜を入れて　クリームをまわしかける。
  4. チーズをを横半分（楕円が２枚になるように）切るか、スライスする。
  5. グラタン皿の中身を覆い被すように、チーズをのせる。チーズの皮が上向き切った中身の断面がジャガイモ側になるように。
  6. ２００度のオーブンで15分~〜25分。焦げ目がついて、周りがぶくぶくしたら出来上がり。シンプルな刃物野菜のサラダやピクルスを添えて。

Reblochon ou reblochon de Savoie est une appellation d’origine désignant un fromage français produit en Savoie et Haute-Savoie, fabriqué dans le 13ème siècle. C’est un fromage au lait cru et croute lavée, fabriqué à partir du lait de races bovines montagnardes Abondance, Tarine et Montbéliarde. Cette fromage ajoute une crème luxuriante et une délicieuse saveur à ce simple gratin de lardon et de pommes de terre. La journée froide d’hiver et après le ski, Tartiflette est le meilleur des meilleurs.

Tartifilette Ingrédients (Pour 4 pers)
1kg de pommes de terre / 200g de lardons (1cm, fumés ou non) / 200gr d’oignons
1 reblochon bien fait (lorsqu’on appuie sur le côté du reblochon, le doigt doit s’enfoncer un peu)
100ml de vin blanc, 150ml de crème liquid ou crème fraîche. / 2 cuillères à soupe d’huile d’olive/ sel, poivre, 1 garlic

  1. Faites bouillir les pommes de terre jusqu’à ce qu’elles soient tendres, mais pas trop tendres. Bien égoutter et laisser refroidir.Épluchez les pommes de terre, les couper en dés et les rincer.
  2. Émincez les oignons puis les faire revenir doucement dans de l’huile d’olive.
  3. Lorsque les oignons sont fondus, ajouter les pommes de terre et les faire dorer de tous les côtés. Lorsqu’elles sont dorées, ajouter les lardons et finir de cuire. Puis ajouter la crème.
  4. Gratter la croûte du reblochon et le couper en deux * le couper en deux dans le sens de l’épaisseur .
  5. Préchauffer le four à 200°C (thermostat 6-7) et préparer un plat à gratin en frottant le fond et les bords avec la gousse d’ail épluchée.
  6. Versez le mélange crème / pommes de terre / lardon dans votre plat préféré et recouvrez le tout des deux moitiés de reblochon (croûte vers le haut et chaire contre les pommes de terre) .
  7. Enfournez 25 minutes et c’est cuit. ——–
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