Rue Sainte-Anne: Higuma

It's become our weekend routine to head out for Japanese or Korean lunch, and the best place for this is Rue Saint-Anne. It's not fine dining, but popular eateries that serve steamy hot noodle soups and other nice treats at reasonable prices. However, it's popular to eat in this area, so be prepared to line up.

This time we paid Higuma a visit. Old place with about 100 coverts (?), established since 1984 in Paris, so a known place to locals. Food was nice, but no wow factor for me. Didn't expect and didn't get much service.


We had: Kimchi ramen (good broth), miso ramen (good broth), gyoza (ok), fried rice (good), coke, green tea.
Bill: 28 euros
Personal overall rating: (3 out of 5)

Would not return if I didn't have to, because there are better places for ramen :)

Happy weekend!

Stay tuned for new discoveries,
Maison Emil Paris

open kitchen so your clothes will smell food if you sit at counter :)

kimchi ramen - spicy but not too hot

fried rice was tasty and not oily at all

Rue Sainte-Anne: Udon Jubey

It's become our weekend routine to head out for Japanese or Korean lunch, and the best place for this in Paris is Rue Saint-Anne. It's not fine dining, but popular eateries that serve steamy hot noodle soups and other nice treats at reasonable prices. However, it's popular to eat in this area, so be prepared to line up.

We decided to pay Udon Jubey a visit. Last time we had ramen (thin wheat noodle) e at Sapporo, so now it's time for udon (thich white wheat noodle), which is my favourite noodle after the Vietnamese Banh Canh (thick tapioca-rice noodle) :)

We arrived just before noon, and we escaped the queue. The friendly waitress took us downstairs, where it was more quiet than upstairs next to the tempura counter. We decided for lunch set of the day which was wasabi udon, maki and Japanese sweet omelette (tamago). I had udon tempura set.

My tempura was crunchy and not greasy. I love the dip (warm soya, raw quail egg, sesame seeds, fresh ginger, spring onion) for tempura and my natural udon. Personally I prefer udon over ramen.

















warm soy sauce for dipping

Quail egg, sesame seeds, fresh ginger, and spring onion to be added to dipping sauce



here we go, let's start dipping 

natural udon dipped in sauce






tempura


sweet omelett (tamago) and deep fried porc (ttonkatsu)

Jubey, we will be back!!!

Next discovery will be to find place that serves good saba noodle (made of buckwheat).

Stay tuned,
Maison Emil Paris :)

 

Mandoobar - In mood for Korean

Mandobar is a small Korean foodbar located on Paris 8th district. The bar counter sits 10-12 and there are only a few items on their menu, which is a good thing because it means more dedication for each item.

I am a fan of pure yet flavourful food. When I read a recipe that contains 30 ingredients, I wonder who will be able to identify and appreciate when it all comes together in my mouth. You are a food genius if you can master this blending technique. Too many places overdo the ingredients and the end result is often too complex and not even tasty. Not at Mandoobar. 

 

Hand cut tuna tartar

The food is fresh, simple yet subtle. There are 3 main ingredients in their hand cut beef and tuna tartar, yet they taste completely different. The dumplings with kimchi filling was soft and mildly spicy. Very nice. Salad is fresh. Loved the Korean green tea, which was served in 3 rounds (small tea cups).

 

Call to book in advance.

7 rue d’Edimbourg, 8th Arrondissement, Tel.01-55-06-08-53.Metro: Europe, Saint Lazare or Liege. Closed Saturday lunch and Sunday. Average 25 Euros.

Dumpling preparation

  

Hand cut beef tartar with oil, soy, madagascar pepper

steaming section

Chef Kim preparing tuna and beef tartar

Rue Sainte-Anne: Sapporo

It's become our weekend routine to head out for Japanese or Korean lunch, and the best place for this in Paris is Rue Saint-Anne. It's not fine dining, but popular eateries that serve steamy hot noodle soups and other nice treats at reasonable prices. However, it's popular to eat in this area, so be prepared to line up.

 

Sapporo on rue Sainte-Anne is the first place on our list. The line outside was long and it was crowded inside, even though it's a big place. The service was rude, but the ramen was tasty, especially when it was freezing cold outside. Gyoza was okay, nothing special. Ran out of batteries, so no photos unfortunately.

We may come back after we have visited most eateries on Rue Sainte-Anne.

 

Stay tuned for next discovery (Udon Jubey)!

Maison Emil Paris :)

Sapporo

Other Japanese eateries on rue Sainte-Anne

Kefir is good for you

Decided to make home-made kefir as it's gentlier for my digestion, and because the kefir sold in the stores is too sour to my liking :) The below recipe gives you a creamy and smooth texture. Condensed milk is used instead of sugar as it gives a rounder sweetness. 

kefir with cereal, with fruits, or as dessert :)

Maison Emil Paris kefir recipe:

1 L full milk (organic)

150 gr natural kefir drink (organic)

100-150gr condensed milk (I used 100gr) - skip if you prefer natural taste

100 gr heavy cream (for creaminess) - optional

Method:

Follow Thermomix' instructions for yogurt, use a yogurt maker, or follow the old fashioned water bath method below :)

Mix everything, pour in small yogurt pots and cover (or glass cup covered with plastic foil), bring a deep and wide pot of water to a boil, pull aside, set the pots in the water bath and let sit for 8-12 hours in room temperature.

I made mine in my Thermomix :)

Serving tips:
Serve kefir with cereal instead of milk, with fresh fuits, as snack meal or as dessert.

PS: Reduce the milk to 5dl if you want a thicker kefir (and reduce condensed milk to 80gr if you don't want it too sweet)

Bon appetit,

Maison Emil Paris :)

KIS gluten free cake

Hi there,

Cleanup day and I really want to use up the following items:

• Yogurt
• Hasselnuts
• Left over cranberries in limoncello syrup

What to do?
Answer: make a KIS (Keep It Simple) cake - why complicate when you can keep it simple???? :)

Result: a 100% gluten free, moist, and tasty cake, which is quick to make, thanks to my new Thermomix :)

KIS cake

Ingredients: 

70 gr hasselnut flour (30 second blending and my hasselnuts turned into powder - ha, what a powerful engine)

100 gr tapioca flour
50 gr chestnut flour
130 gr greek or natural yogurt (do not use light)
2 eggs
1 teaspoon cardamom
100 gr sugar
100 gr vegetable oil
2 tablespoons cranberry limoncello syrup (just substitute with orange juice
1/4 teaspoon kaffir lime zest (strong)
1 teaspoon baking soda

Method: 

Preheat the oven at 180C degrees

Add everything in Thermomix and press on "Turbo 1 Second" and blitz. Repeat 3 times => 3 seconds and the cake batter is ready :)

If using other blender,  it may take longer, do not overmix.

Bake for 45 min

Serving tip: 

Just "as is" with berries, or as genoise covered with chocolate custard :)

Like this recipe? Please donate to my Cycle4Girls Vietnam project

Yum,
Maison Emil Paris :)

KIS cake soaked in chocolate custard

Mix it all together

Dumpling filling recipe

This "multipurpose" filling recipe is suitable for wonton as well as for dumpling. You can also make meatballs and add those in your noodle or macaroni soup. It's quite meaty as there is no vegetables added. I prefer either pure meat or pure vegetable dumpling filling, but you are welcome to mix :)

wonderful smell thanks to kaffir line zest

Ingredients (approx 30 dumplings)

175 gr ground porc

75 gr shrimps (raw, defrozen)

1 tablespoon fish sauce - some fish sauce brands are very salty (I find the "squid" brand not salty) 

1 tablespoon sweet soy - I often use this instead of sugar in filling mixtures

1 tablespoon non-olive oil

1 teaspoon sesame oil

Seasonings

1 small shallot

1 clove of garlic - crushed

Ground pepper 

Kaffir lime zest - a bit only (optional) - lovely citrus smell but very powerful 

Coriander (cilantro) - a bit

Piment d'espelette (optional) - 1/4 teaspoon or a good pinch (not spicy)

French pepper

Love the smell of kaffir lime zest (crushed lemongrass as substitute)

Method

• Add meat, prawn, fish sauce, soy sauce and oils in a blender and mix well. 
• If using Thermomix, choose "turbo" 1 second function, repeat 3 times.
• Add the seasoning and blend again. 
• Reason why I add seasonings last is because I don't want to crush the shallot, herbs 

sweet soy, fish sauce, sesame oil

• Let is rest for 15-20 min (so that the flavours are well marinated/incorporated)

ready to fill

Like this recipe? Please donate to my Cycle4Girls Vietnam project

Have fun,

Maison Emil Paris :)