Home Dine Out Japan Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan

What you think about when some one says "Kobe" in front of you? I think lot of people will think about "Kobe Beef" or "Kobe Cow". Kobe beef is recognized as most expensive high quality beef worldwide.

 

Indonesia Layer Cake with Cranberries Recipe

When I looked back my post on Hawflakes Layer Cake, I just realised that it has been more than one year since I last baked my Indonesia layer cake. I bought a can of butter for baking layer cake and kept until it was expired. I quickly grab it to bake for my next Indonesia Layer Cake with Cranberry. This time, I follow exactly the recipe in my blog too, with slight modification, I change the filling to cranberries. For my hawflakes and prune layer cake, I managed to bake a total of 8 layers cake but for this one, I get only 7 layers. It was still very delicious and as good as last two cakes! I spent less than 3 hours for this cake. You can substitude cranberries with raisins too if you like as the taste of cranberries in this cake taste very similar to raisins. Recipe here: (more picture can refer here) Ingredients: 340g tinned butter180g icing sugar (sifted)1tbsp sweet condensed milk 12 egg yolk1/2tsp vanilla essense1tbsp brandy (optional) 100g plain flour (sifted together with mixed spice)1.5tsp mixed spice 4 egg white Some cranberry and red colouring Method: 1. Cream butter and icing sugar with mixer (using k-beater) at medium speed until fluffy. Add in sweet condensed milk and continue cream until well combined.2. In separate bowl, beat egg yolks, brandy and vanilla essense with handwhisk until pale.3. Continue mixer at medium speed (step 1), slowly pour egg yolks into butter mixture and cream until well combined.4. Switch mixer to low speed, add in sifted flour and mixed spice, beat until well combined.5. In separate big bowl, beat egg white until very hard.6. Scoop 3~5 tbsp of mixture (4) into beaten egg white, stir with spoon until combined.7. Add (6) into remaining (4) mixture and mix at low speed until well combined. To bake:1. Preheat oven at 200C (TOP & BOTTOM fire).2. Line square cake tin bottom layer with baking paper. Oil the paper to hold it well with cake tin.3. Pour one cup of mixture into cake tin, make the layer even with spatula.4. Bake at oven until top layer is brown. (about 6~8 minutes depend on oven)5. When done for first layer, take out from oven, switch oven to TOP fire only. Poke cake's bubble with toothpick (if any).6. Pour another cup of mixture to make second layer.7. Repeat step (3) ~ (4) until second last layer, switch oven to TOP & BOTTOM fire, 180C.8. Continue to bake last layer until brown.9. Remove cake from oven and cool it at wire rack. *Note1: Arrange cranberries at 3rd & 6th layer. Press lightly with toothpick after pour 3rd and 6th layer mixture. *Note2: Take out 2 cups of mixture and add a few drops of red colouring, mix well. Pour 1 cup of red mixture on 2nd and 6th layer of cake.

 

Indonesia Layer Cake with Hawflakes Recipe

After prune Indonesia layer cake, I am confident to bake layer cake again. This time, I baked Indonesia layer cake with hawflakes. Recipe follow the same as prune layer cake, except that prune was replaced with hawflakes. After first lesson learnt from prune layer cake, this time, with more cares and precaution steps, I am happy to say that it was a very successful and delicious one. This round, every single layer is baked until even darker brown, about 6~7 minutes per layer. I baked at upper level of oven. Hawflakes were arranged at 3rd and 6th layers. Melted butter was brushed for every two layers. I managed to bake a total of 8 layers at 8" square cake tin, every layers were measured evenly with one cup of mixture.
Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan PDF Print E-mail
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Sunday, 26 June 2011 22:50
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KobeBeef_14What you think about when some one says "Kobe" in front of you? I think lot of people will think about "Kobe Beef" or "Kobe Cow". Kobe beef is recognized as most expensive high quality beef worldwide.

According to Wikipedia:

"Kobe beef refers to beef  from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture.

The Wagyu cattle that produce the highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef became more prominent in society, farmers began hiring workers to massage the animal's backside. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Resulting herd isolation and the distinctive feeding techniques put in place because of the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats. Kobe beef is often considered a delicacy."

According to Mouriya Restaurant:

"Tajima Cow is the ancestor of Kobe Cow. The name "Kobe Cow" does not mean species or category, but is the name of brand. Original Tajima Cows that have passed the standard, i.e. those raised by the registered cattle farmers in the list of the Kobe Meat Promotion Association, those slaughtered at the specified Meat Center in Hyogo Prefecture, and those that are ranked A and B, and the BMS value (numerical value that shows marble condition of the beef) is more than 6 are called Kobe Cow.

To start with, Tajima Cow used to live in the country of Tajima (presently northern part of Hyogo Prefecture) as shown by the name eating the wild grass that grew in abundance with clear water in the clear air. The meat of Tajima Cow has been originally good quality, and has become the wonderful brand through cattle farmers' zeal in raising them as the beef cow. Moreover, the obvious difference comparing to the brand cows in other prefectures is keeping blood line inside Hyogo Prefecture avoiding hybridizing with other ones. This system of maintaining the pure bloodline has been employed only by Hyogo Prefecture's cattle farmers in Japan. You might notice that Kobe Cow and Tajima Cow are basically small, so the beef is fine and not fatty, as well as the relish and flavor are delicious. We're positive you'll understand why we are so proud of the beef when you have such gracefully delicious beef."

Bla.. bla... bla...Lot of explanations about Kobe Beef in internet. Let skip it. We just interested on the taste of Kobe Beef.

Today, we would like to share our experience on having Kobe Beef dinner. We visited Kobe on 1st Jan 2010. The main purpose for us to visit this city was to try out the "KOBE BEeeeeeffffff....."! Until today, it is one and a half year already after the wonderful meal but we just can't stop ourselves to share it here after look back to the photos that we captured during the dinner.

Initially, we planned to have a Kobe Beef lunch which is cheaper in price. However, at the end we changed our mind to have dinner. Our perception was food quality for "dinner" normally better than "lunch". Also, we got more time to enjoy our meal at night time.

There were plenty of restaurants in Kobe serving what they called "Kobe Beef". However as we understand, quantity of Kobe Beef in Japan was very limited. Not all restaurants in Kobe are able to serve you 100% real Kobe Beef. Some of them are serving you the beef that they claimed "AS GREAT AS" Kobe Beef but not the real Kobe Beef or serving you the lower grade of Kobe Beef.

Here, we found a restaurant called "Mouriya", a restaurant that nearby to Sannomiya Train Station. It offered a special promotion on grade Special Kobe Beef (A5) dinner set. Beefs are graded from A1 to A5 in Japan. A5 is the top grade. A4 and A5 beef steaks are worth to try. Just beware, if can't find the grade level in the restaurant menu. It might be the beef that lower than grade A4.

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Kobe beef steak restaurant

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We ordered 2 Steak Sets. One was the promotion rib eye steak for Special Kobe Beef (A5) set and another one was the A4 grade tenderloin steak that they claimed as wonderful as Kobe Beef.

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Menu: 7900yen (about RM300) / set

Here.... these are the Mr. Rib Eye and Ms. Tenderloin...

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Before the main course, salad, a creamy corn soup and an appetizer with marinated beef and salmon slices have been served. All taste good.

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The chef started to prepare our main courses when we having our corn soup and appetizer. First, the chef was preparing the crispy fried garlic. The chef cut out the fat from the rib eye and used it to prepare the Baked Vegetables.

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Fried garlic

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While waiting the vegetables to cooked, the chef started to cook the beef now. Started with tenderloin first, the tenderloin is thicker than rib eye. Since, we request to cooked the beef with medium rare. The tenderloin still reddish inside, taste creamy, extremely soooooft and smoooooooth ... Yummy...

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Vegetable

Look at the photos below... be careful your saliva.

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OK! stop drooling...!

Next, rib eye turns. Rib eye is thinner compared to tenderloin and more fat also. The fat in Kobe beef is spread quite even. So, you won't feel too much fat during tasting it. This rib eyes is more creamy taste than tenderloin.  It melted in our mouth without chewing... Ohhh... Unbelievable! Ok! now continue to drool with next photos now.

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Lastly, the chef cooking bean sprouts with beef fat.

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Here is the whole main course

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Ms. Tenderloin

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Mr. Rib Eye

Coffee and Tea were served at the end of main course.

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Tea

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Coffee

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Restaurant interior

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Lisence for selling Kobe Beef

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若是我有一百万,我要坐飞机,去日本吃神戸牛肉。。。

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#2 MnY - Yong SH 2013-03-08 14:22
Hi Nami, I also wish to go there and eat their kobe beef again. Hope we have the chance in future. Between, what is your grandparents tepanyaki shop's name?
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#1 Nami | Just One Cookbook 2013-03-07 01:16
My grandparents have Teppanyaki restaurants in Osaka too, exactly like this (they are not chef, but they manage the restaurants). So happy to hear you enjoyed the meal. 7900 yen seems like a very reasonable price for Kobe beef too! Now I'm super hungry after reading your post... ;-)
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