1. In a heat-safe bowl, add rice flour, sugar, grated parmesan and salt. Mix well.
2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it for 30 sec at 600W if it was frozen) and sesame. Knead with your hand (or a spatula) until well combined. Pre-heat the oven to 200℃.
4. Spoon some rice mixture (about 1 to 2 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on a baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
NOTE : a thinner senbei will be crispier.
5. In a small bowl, add the dipping ingredients (soy sauce, mirin and sugar) and mix. Set aside.
6. Bake senbei 10 min, pull it out from the oven once and flip them all once. Brush the dipping sauce from #5 onto each senbei and sprinkle some nori over the sauce.
7. Then put it back to the oven and bake for another 10 min.
1. In a bowl add all the seasoning ingredients and mix.
2. Place the pork in a container or ziplock bag. Add the sauce (from step 1) and Marinate 24 to 48 hours in the fridge.
3. Preheat oven to 190℃.
4. Line a tray with foil and place the marinated pork. Bake for 20 minutes.
5. Remove from the oven once and flip the pork. Bake for another 15 minutes at 200℃.
6. Remove from the oven once more and flip the pork. Cook again, 8 to 10 minutes, at 200℃.
7. Meanwhile, prepare the sauce. Transfer the dipping sauce from the ziplock bag to a small cooking pan and bring it to a boil. Once it has boiled, simmer for a few minutes or until the sauce has thickened a little. Set aside.
8. Wait 10-15 minutes before slicing.
9. Slice the pork thickness as per your taste, then serve with sauce!
Char Siu is good for the ramen topping, also fried rice! Or why not make the char siu buns:)
1. In a bowl add egg yolk. Pour the milk in little by little, and mix. Add sugar and mix.
2. Transfer this milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add glucose powder and nutella into the milk mixture. Mix well with a spatula until all is dissolved. Let it cool down completely in a water bath.
4. Once the milk mixture is cooled completely, add heavy cream. Whisk until well combined.
5. Place the mixture in your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
6. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. In a small frying-pan, add coriander powder (1 tbsp) and cumin seeds (1 tbsp). Fry for a few minutes until they are fragrant and set aside.
2. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients (garlic, shallots, ginger, kosher salt, kaffir lime leaves, chili, curry powder, turmeric powder, sugar, oil, lemongrass, kapi) and also coriander powder and cumin seeds from #1.
3. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!
4. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Set aside.
5. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #3 a few minutes until fragrant.
6. Add coconuts milk gradually and mix well, then add water.
7. Add the cooked pork, and vegetables (carrot, onion and potato, but not the green bell pepper yet). Bring it to a boil. Once it is boiling, then reduce the heat to low and simmer for about 10 min with the lid on.
8. Lift the lid, add fish sauce, coconut sugar (or brown sugar) and red bell pepper. Bring it to a boil.
1.making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Season with salt and pepper. Cut into slices and set aside.
4.making the soy sauce soup base
In a small heat-resistant bowl, add (B) and set aside. In a samll cooking pot, add (A) and bring it to a boil, simmer for 2 minutes. Immediately strain (A) into (B). Mix well until combined. Set aside.
5. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping as you like. Serve hot!
You can change the quantity of shoyu soup base you add depending on how you like it.
You can also add just boiled water to the soy sauce soup base!