Name: Homemade Shio Ramen
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 5 persons
Ingredients: 2 or 3 boneless chicken thighs - discard excess fat; 1L + 1L water; some green parts of a leek (optional); For the chicken sauce; 2 tbsp mirin; 2 tbsp cooking sake or cooking white wine; 2 tbsp soy sauce; 1 1/2 tbsp sugar; For the shio soup base :; 1 leek - sliced (about 5mm) or roughly chopped; 3 garlic cloves - grated; 2 tbsp kosher salt; 1 tbsp weipa, shantung or chicken stock powder; 1 tbsp katsuo flake; 30ml vegetable oil; 2 tbsp sesame oil; 3 tbsp cooking white wine or cooking sake; 1 tsp soy sauce; 1 tsp hondashi powder

March 27, 2020

Homemade Shio Ramen

Persons

Prep Time

1 hour

Cook Time

15 minutes

Total Time

1 hour, 15 minutes

Ingredients

2 or 3 boneless chicken thighs - discard excess fat
1L + 1L water
some green parts of a leek (optional)

For the chicken sauce

2 tbsp mirin
2 tbsp cooking sake or cooking white wine
2 tbsp soy sauce
1 1/2 tbsp sugar

For the shio soup base :

1 leek - sliced (about 5mm) or roughly chopped
3 garlic cloves - grated
2 tbsp kosher salt
1 tbsp weipa, shantung or chicken stock powder
1 tbsp katsuo flake
30ml vegetable oil
2 tbsp sesame oil
3 tbsp cooking white wine or cooking sake
1 tsp soy sauce
1 tsp hondashi powder

Instructions

1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). 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 the 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. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!

November 13, 2019

Lok Lak Beef with Red Rice

Lok Lak Beef with red rice

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

700g beef, sirloin steak or any tender loin area - cut into bite sizes bits

Ingredient A

1 tbsp vegetable oil
3 garlic cloves - finely chopped
2 tbsp oyster sauce (thai oyster sauce is our preferred)
1 tbsp dark soy sauce
1 tbsp sugar
1/4 tsp fish sauce
1/2 tsp fine salt
1/2 tsp balsamic vinegar
1 tsp ketchup
black pepper - grated - as much as you want

For the red rice

3 cups cooked jasmine rice or cooked long-grain rice
3 to 4 garlic cloves - grated or minced
2 tbsp olive oil
1 tsp fine salt
1/2 tsp thai seasoning sauce
1 tsp sugar
70g tomato paste
2 eggs

Instructions

1. Making red rice Lightly whisk 2 eggs. Heat 2 tbsp olive oil in a wok or a frying pan for a minute or so, then add the garlic. Fry until fragrant. Pour in the egg mixture and immediately add the steamed rice onto the egg. Stir the rice to combine with the eggs.
2. Add the tomato paste and stir to coat the rice, stirring constantly until the rice is heated through.
3 Add the seasoning (salt, seasoning sauce, sugar) and continue to fry the rice for another 1~2min, to sear in the flavours. Remove from the heat, taste and add extra salt if necessary. Set aside until the meat is ready.
4. Making the beef In a bowl, add all the ingredient A and marinate the beef.
5. In a frying-pan, heat 1 tbsp oil, then add the marinated beef. Cook until the meat is no longer pink.
6. Serve with hot red rice! Sprinkle more black pepper onto the beef to taste:)

November 13, 2019

Bibimbap

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

4 rice cooker cups of rice - (uncooked Japanese rice, short grain)
4 rice cooker cups of water - Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.

For the bean sprouts

250g bean sprouts - boiled and drain
1/2 garlic clove - grated
1 tsp sesame oil
1/2 tsp dashida
1 tsp white sesame
1/2 tsp sugar
dash of salt

For the carrot

1 carrot - julienne
1/2 tsp sugar
1/2 garlic clove - grated
1/2 tsp sesame oil
dash of salt to taste
dash of dashida (optional)

For the spinach

130g baby spinach or spinach - boil and drain (cut into bite sizes)
1/2 tsp soy sauce
1/2 garlic clove - grated
1/2 tsp sesame oil
1/2 tsp white sesame
dash of sugar

For the daikon radish

100g daikon radish - julienne (soak in the salted water for 20 mins.) - drain well
1/4 tsp korean red pepper powder or chili pepper
1/2 tsp sugar
1/2 tsp sesame oil
1/2 tsp white sesame
1/2 garlic clove - grated
1/4 tsp apple vinegar

For the beef

500g boneless beef, sirloin or any tender loin area - cut into thin strips
2 tbsp cooking sake or white cooking wine
1 1/2 tbsp sugar
1 tbsp sesame oil
1 garlic clove - grated
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp dashida

For the bibimbap sauce

2 garlic cloves - grated
50g soy sauce
3 tbsp sugar
1 tbsp cooking sake or white wine
1/2 tbsp sesame oil
2 tsp white sesame
1/4 tsp dashida
2 tbsp gochujang - less or more as your taste
2 or 4 egg yolk

Instructions

1. For the bean sprouts, add all the ingredients in a bowl and mix. Set aside.
2. For the carrot, add all the ingredient in another bowl and mix. Set aside.
3. For the spinach, add all the ingredients in another bowl and mix. Set aside.
4. For the daikon radish, add all the ingredients in another bowl and mix. Set aside.
5. For the beef, in a bowl, add all the ingredient ( except the beef ) and mix well. Add the beef to marinate for about 15min. Heat 1 tbsp oil and stir-fry the beef until no longer pink. Set aside.
6. For the bibimbap sauce, in a small pan, heat 1 tsp oil and fry the garlic until fragrant. Add all the rest of sauce ingredients (except gochujang at the moment). Bring it to a boil and simmer for about 15~20min. Add gochujang as per your taste.
7. Assemble bibimbap, place the rice into an iron casserole dish or a bowl you prepared (I used a Staub here). On top, add the meat and the vegetables you made onto the rice and place 2 or 3 egg yolks onto the vegetables. Pour the bibimbap sauce, as much as you like, and mix well before you eat.

May 22, 2018

Pad thai

Persons

Ingredients

For the sauce

60g tamarind paste
50g thai fish sauce
60g coconut sugar or brown sugar
40g white sugar
1 tbsp light soy sauce
2 tsp ketchup
200g firm tofu - cut into small sticks
2 tbsp corn starch
4 garlic cloves - finely chopped
2 shallot - finely chopped
3 eggs
300g bean sprout
200g garlic chive - cut into about 3 to 4cm length
200g raw shrimps - shells removed
50g yellow pickled radish - cut into juliene
300g thai rice noodles - soak 45~60min in water
20g peanuts - crushed

Instructions

1. Make the sauce In a small cooking pan, add all the sauce ingredients and bring it to a boil. Reduce the heat and simmer for about 2 min. Set aside.
2. Make the pad thai Lightly coat the tofu with corn starch. In a wok or a large frying pan, heat 2 tbsp vegetable oil over medium-high heat. Fry the tofu on both sides until lightly browned. Set aside.
3. In the same wok, add another tbsp of vegetable oil and fry the garlic and shallot until fragrant. Add shrimps and cook until they just change color.
4. Add the beaten egg and cook until just barely set. Add the rice noodles and the tamarind sauce from #1. Cook until the noodles just become soft.
5. Add bean sprouts, garlic chives, cooked tofu and fry it all together for a few minutes or until it has just wilted. Do not overcook.
Sprinkle some chopped peanuts if you like them and serve hot!

March 26, 2018

Deep-fried Jerusalem artichoke (Topinambour)

Serving Size

5 to 6 people

Prep Time

50 minutes

Cook Time

30 minutes

Total Time

1 hour, 20 minutes

Deep-fried Jerusalem artichoke (Topinambour)

Ingredients

5 to 6 Jerusalem artichoke (about 500g) - cut into 4 to 5 mm slice

- Ingredient A (For the filling) -

2 onion - finely chopped - drain well
1 or 2 tuna can (depend on the size of can) - (net weight : about 250 to 280g)
1 tsp fine salt
40g mayonnaise
1 tbsp corn starch
2 eggs
50ml milk
appropriate quantities of panko/bread crumbs

For the sauce

30g mayonnaise
10g tuyu or soy sauce

Instructions

1. In a bowl, add all the ingredient A and mix well. Set aside. This is your filling mixture.
2. Dredge Jerusalem artichoke in the flour, taking care to coat all sides and shake off any excess.
3. Combine 2 eggs with milk. On a slice of Jerusalem artichoke, place about 1 to 1.5 tbsp tuna filling mixture and spread. Cover another slice of Jerusalem artichoke on top and press down to make a sandwich!
4. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
5. Put a tiny amount of panko to check if the oil is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
6. Add the sauce ingredients into a small cup and mix to combine.
7. Serve hot with the sauce!

January 1, 2018

Mapo tofu bean curd (v2)

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g firm tofu - drain and cut into about 2 cm cubes
3 garlic cloves - finely chopped
30g fresh ginger - finely chopped
350g ground beef or pork
1 leek (white parts) - chop roughly
1 leek (green parts) - chop roughly

- Ingredient A -

2 tbsp shaoxing rice wine or cooking sake (japanese) or simply white wine
1 1/2 tbsp weipa or torigara powder
1 tbsp toban djan/chili bean sauce or gochujang
2 tbsp sesame oil
2 tbsp soy sauce
1/2 tbsp sichuan peppercorn oil
1 to 2 tbsp brown sugar
300ml water
1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

Instructions

1. In a skillet, fry ginger and garlic until fragrant. Add the meat and leek (white parts), continue stir-frying until the meat is no longer pink.
2. Add all the ingredient A to season, mix well. Add water and tofu, then bring it to boil. Once it starts boiling, add leek (green parts) and simmer for about 1 to 2 minutes.
3. Turn the heat to high, and pour the dissolved katakuriko/potato starch to thicken the sauce.
Serve with steam rice!