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

April 3, 2021

Face Mask – easy and quick to make, less fog, no pattern

I tried to make masks of several styles and now I think this one is the best. Also it is very easy and quick to make. Then if you wear glasses, it will definitely fog much less. Here I show “Size M”. For the other sizes, please check the bottom of this page.

Draw the pattern as shown on your usual printing paper. Cut it. Then place it over the fabric and cut the fabric.

Fold both cuts in half and iron press them in the center.

Put them together face to face matching the center point. Then sew with 0.7cm seam allowance (the green dotted line).

Turn the mask and do the same for the opposite edge. Sew with 0.7cm seam allowance (the black dotted line).

Now both edges are done.

Turn the right sides out, and iron press along the top and bottom edges. Make sure to leave a gap of about 1mm so that “liner” does not show when looking from the front side.

Fold along the center line and cut off the corners. The green arrows show you where to cut, along the white lines. They are also drawn on the patterns for the other sizes at the end of this post.

Unfold and sew the top edge (with 7mm seam allowance) and bottom edge (with 1 to 2 mm seam allowance) as shown. As per the green dotted line.

If you have “nose wires”, it is time to use them now.

Insert a “nose wire” from the side in the space left by the 0.7mm allowance along the top edge, as shown with the green arrow. Feed it inside the space and place it at the center.

Once the nose wire is placed in the center, sew the sides at each end (the green lines, indicated by the arrows) with small stitches (i do #1). It will prevent the nose wire from moving.

Fold 4cm from the bottom and iron press.

Fold 5cm from the top and iron press.

Turn the mask to the other side and sew top and bottom with 1 to 2 mm seam allowance (along the green dotted line).

Turn to the other side again, fold out the top and bottom as shown. Mark 4 points on the right side of the outside mask, on the first fold line. Where red dots are indicated by the green arrows. Use a water soluble sewing pencil.

Now mark 4 other spots 1cm from the edge (top side) and 2cm from the edge (bottom side). This time they are on the liner fabric edge, as shown (the red dots below).

Match the marks together and clip the fabric in position.

Cut off the parts (right and left) outlined in green. Be careful not to cut into the front layer of the outer mask. The picture below shows the mask after cutting.

The below shows the result.

Then fold right and left outer mask to reach the liner (until green line). Then iron press :

Fold again to the place where you marked the spots and clip together (both sides).

Sew along the green line on both sides with 1 to 2 mm allowance. We’re almost done…

View from the other side :

Insert the elastic rope on both sides.

Tie up the rope taking your size into account :

Then move the rope loop so as to hide the knot inside the outer mask side fold :

Done :)

You can easily draw the pattern on a piece of paper using the following guidelines for the other sizes :

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!

March 26, 2020

Homemade Thai Yellow Curry Paste

homemade yellow paste Thai Curry

Persons

Serving Size

about 250g

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

For the curry paste (about 250g)

5 garlic cloves
2 shallots
20g fresh ginger
1 tsp kosher salt
about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed
1 to 2 fresh red or green chilli
2 tbsp curry powder
1 tbsp turmeric powder
4 tsp coconut sugar or brown sugar
50ml vegetable oil
2 fresh lemongrass
1/2 tsp kapi (Thai shrimp paste) - (optional)
1 tbsp coriander powder
1 tbsp cumin powder

Instructions

1. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients.
2. 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!

November 20, 2019

Menma topping for Ramen

Serving Size

1 jar of jam

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Ingredients

200g canned sliced bamboo shoots
1 garlic clove - finely chopped
1/2 tbsp sesame oil
150g water

For the seasoning

1 tbsp chinese chicken bouillon powder
3 tsp white sugar
1 tbsp soy sauce
1 tbsp mirin
2 tsp oyster sauce
1 tsp sesame oil
1 tsp onion powder (optional)

Instructions

1. In a small cooking pan, heat 1/2 tbsp sesame oil and fry the garlic until fragrant. Add sliced bamboo shoot and stir lightly. Add water, all the seasoning ingredients and bring it to a boil.
2. Reduce the heat to low and simmer for about 15 to 20 mins or until the liquids have almost evaporated.
3. Let it cool to room temperature and store in the container with the remaining liquid in the refrigerator!

May 15, 2018

Easy quick pizza

Easy quick Pizza

Serving Size

1 pizza (about 30cm)

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

- Ingredient A -

150g all-purpose flour (T55)
1g saf instant yeast
1/4 tsp salt
10g sugar
10g olive oil
85g warm water

For the topping

100g tomato sauce
anything else you like (ham, onions, bacon, egg, zucchini, eggplant etc...)
grated cheese as much as you want

Instructions

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.