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!
You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
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.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into 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. In case, you should let it run until the mixture turns thick and creamy.
7. Now just before you stop the machine, add in the oreo bits and keep it running for 2~3min more. You could also simply add and mix the oreos once the machine has stopped.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. Prepare the caramel mold : line an about 15cm x 15cm square caramel mold with parchment paper. Set aside.
2. In a medium non-sticky saucepan, combine milk, sugar, honey and vanilla. Bring it to a boil to melt the sugar. Shake the pan gently to redistribute the melting sugar over medium heat, but do not stir sugar at this point.
3. When the sugar dissolves, add heavy cream and butter. Whisk gently over medium-low heat.
4. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm as shown in the pictures.
5. The mixture will get bubbly and thick (see pictures). The process will take about 40 to 60 mins (Depend on the heat level).
6. Stirring the caramel will become harder. If you like soft caramels, then stir less. You will get a better feel for the perfect timing after several trials :-)
7. Pour the caramel mixture into the prepared mold. Sprinkle with sea salt if you like.
8. When the caramel cools to room temperature, refrigerate until cooled and hardened. If you have made harder caramel, I recommend you cut it before refrigerating as otherwise it will very difficult to cut.
9. Cut caramel into small pieces as you like them and, if desired, wrap them up in wax paper.
anything else you like (ham, onions, bacon, egg, zucchini, eggplant etc...)
grated cheese as much as you want
1. Add all ingredients "A" and hand whisk together to combine in your stand mixer bowl. Fit it with the dough hook. Slowly pour in warm water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together.
2. Transfer the dough out to a lightly floured surface. Shape the dough into a ball, wrap it in plastic wrap and let it rest for about 15 minutes.
3. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape. The thinner you roll out, the crispier!
4. Decorate your pizza with tomato sauce and your favorite toppings. Then last with cheese too!
5. Pre-heat the oven to 230℃ degree. Bake the pizza for 10~15 minutes or until golden and crisp.
1. In a bowl add all the bread dough ingredients. Knead the dough until it becomes elastic and smooth. Lightly coat the bottom of the bowl with oil and place the dough. Cover it with cling film and put it in a warm place for about 1 hour or until the dough doubles in volume.
Prepare the filling
1. Meanwhile, let's prepare the filling. In a skillet, heat 1 tbsp vegetable oil and fry garlic until fragrant. Add zha cai, onion, stir-fry until wilted, stirring continuously. Remove from the heat and let it cool to room temperature.
2. Transfer this onion mixture into a bowl. Add the ground beef and knead the mixture well until well combined and sticky. Set aside.
Put it all together
3. Divide the dough into 15 equal size balls. Lay them across a lightly flour dusted surface. Cover with cling film and let them sit for about 15 mins.
4. Flatten each ball with your hand and roll with rolling pin into about 10 cm in diameter with thin edges. Place the filling in the middle of each of the dough.
5. Wrap and pleat the dough up to seal on the top. Repeat and finish all the buns in this way.
6. Arrange the buns on individually cut baking papers in your steamer. Leave about 3cm space between buns (See pictures - the buns will get bigger while being steamed). Steam for about 15 mins.
7. Remove buns from steamer and serve hot with tonkatsu or chuno sauce!