MILLE-FEUILLE NABE : A THOUSAND LEAVES HOT POT : 밀페유나베 만들기

Hi guys!

Today I’m going to share how to make Mille-Feuille Nabe. Mille-Feuille is as you know, very famous French dessert also as known as Napoleon. Layers and layers of all the goodness- puff pastry, custard/pastry cream and more! Mille-Feuille means “A Thousand Leaves”. 

Could you guess after looking at the picture?  

How this delightful dessert became a hot pot? Who knows? 

One thing I’m sure is this Mille-Feuille Nabe is as delightful and delicious as french dessert!

Layers and layers of Napa cabbage, paper thin beef/pork, kale and some more extra vegetables! Such a delightful, light yet, very hearty dish. Perfect for the season! 

This dish is perfect for entertain your family and friends because of the signature festive presentation and it can be prepared a day ahead! How is that sound, huh? Sounds AWESOME to me~!

Prepare in a pot ready to cook, and right before sure, just add stock and cook it away! Easy entertaining food, right? 

Mille-Feuille Nabe is origin in Japan. Nabe is Japanese style hot pot and there are millions different kinds of nabe recipes are out there.

But some reason this Mille-Feuille Nabe became very popular in Korea lately, (I found over internet! Ah, love technology!) so I had to try it too! After I gave it a try? I had to share with you all!  

So, hopefully this beautiful hot pot dish can warm your winter and give you some inspirations in the kitchen during this holidays.  

Good luck in the kitchen and have fun! 

 

 

 

Mille-Feuille Nabe : A Thousand Leaves Hot Pot

5 from 1 reviews

Print

Author: Seonkyoung Longest

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Ingredients

• 8 Medium Napa cabbage leaves
• ¾ lb. Paper thin cut beef or pork
• 6 Medium Tuscan kale leaves
• 8 oz. Bean sprouts (approximately 3 cups)
• 5 oz. Shimeji mushrooms(Beech mushrooms) or any type of mushrooms
• 4½ cups Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(ClickHERE for the recipe), vegetalbe or chicken stock
• 2 Tbs. Sake (Optional)
• 3 Tbs. Soy sauce or 1 Tbs. Salt

Dipping Sauce

• 
• 3 Tbs. Soy sauce
• 1 tsp. Sugar
• Fresh zest and juice from ½ lemon
• 1 Clove garlic, minced
• 1 Serrano chili, finely chopped
• 3 Tbs. Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(Click HEREfor the recipe), vegetable or chicken stock

Instructions

1. On a surface layer Napa cabbage, beef, kale and beef. Repeat until you have 3 layers. It should start and finish with Napa cabbage. Repeat this step; it will give you 2 sets of layered ingredients. Cut layered ingredients in quarters.
2. 
3. 
4.  
5. In bottom of 10X3” pot or dutch oven, place bean sprouts first. Place cabbage and meat layers on top of beansprouts; start around edge of pot, cut side up. Fill up empty middle with mushrooms.
6.  
7.  
8.  
9. Pour stock into pot then add sake and soy sauce.
10.  
11. Cover, bring it to boil over high heat. Reduce heat to medium and simmer for 10 minutes or until all ingredients are fully cooked. You can cook this hot pot on a table, or pre-cook over a stove. Skim if necessary.
12.  
13. 
14. Serve with dipping sauce.
15. 
16. Enjoy

Notes

  

In leftover stock, add udon noodles or rice! Perfect finish! ;-)

Health Info & Remedies
Family
Family Canteen
Veianet Online Store
Love Crisis
Join Free and Earn Instantly

Hungarian Baigli (sponge cakes with nuts)

It is a fantastically good cake recipe, I recommend you all the warmth, not for nothing that they say to us in the best cooks ditch Transylvania Hungarian women have wonderful recipes

INGREDIENTS

• pt 3 cakes:
• 500 flour
• 250 butter
• 3 tablespoons sour yogurt
• 100 g fat pig
• 2 yolks
• salt
• 4 tablespoons sugar
• Maia:
• 25 g yeast
• 2 tablespoons sugar
• 50 ml warm milk
• Filling:
• 700 g walnuts
• Sugar 300 g
• Anointed cakes:
• 3 tablespoons milk 1 egg

PREPARATION RECIPE Hungarian Baigli (sponge cakes with nuts):

Prepare  leaven:

Dissolve yeast in warm milk mixed with sugar and leave less.

Mix flour with butter solid or can be replaced with margarine if you wish, place and yogurt, lard solid yolks, salt, sugar and leaven, knead all well by hand or have any bread machine is even easier. Allow the dough kneading delivery dates about 1 hour.

Cut the dough into 3 equal parts (I did not have divided equally dough dwarfs took them to do ............ no bathrooms, came one less)

Spread rectangular sheet as thin as possible and put the stuffing of walnuts (neither too thin it will crack when baked)

Filling:

Beat the remaining egg whites well 2 of dough with sugar then mix with ground nuts.

After I put the stuffing runs somewhat Gingerbreads stans and put in  pan with baking paper, let it grow where 15-20 minutes then brush with egg yolk mixed with milk and give the  tray  in the oven for 35- 40 minutes at 170 degrees.

Sant extraorinari good, very tender dough, honestly I did not think anything will come after many fat has compozitie.Sant wonderful, I will definitely repeat the recipe to try and Mac

Health Info & Remedies
Family
Family Canteen
Veianet Online Store
Love Crisis
Join Free and Earn Instantly

Pinakbet with Crispy Lechon

Pinakbet with Crispy Lechon

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 4 to 6 Servings

Ingredients

1 tablespoon oil

1 small onion, peeled and chopped

2 cloves garlic, peeled and minced

2 tablespoons fish sauce

2 medium tomatoes, chopped

1-1/2 cups water

½ small kabocha (calabasa) peeled and cut into pieces

6 to 8 okra, ends trimmed

½ bunch long beans, ends trimmed and cut into into 3-inch lengths

1 bitter melon, seeded, halved and cut into 1-inch thick

1 large eggplant, ends trimmed and cut into 1-inch thick

salt and pepper to taste

2 cups lechon kawali, cut into 1-inch pieces

Instructions

In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, for about 5 minutes or until softened and have released juice. Add fish sauce and continue to cook for about 1 to 2 minutes.

Add water and bring to a boil.

Add squash and cook for about 2 minutes. Add okra, long beans, bitter melon and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Add lechon kawali and gently toss until just heated through. Serve hot.

Notes

Cook and Prep times are with the assumption that you have lechon kawali cooked and ready.

Health Info & Remedies
Family
Family Canteen
Veianet Online Store
Love Crisis
Join Free and Earn Instantly