Home Made Ramen

I love ramen and so does the little girl. Since this week, I managed to get the chicken carcass and pork bones, we are cooking ramen today.

For the broth:
Ingredients:

• 2 chicken carcass, roughly 300g
• 1 pork ham leg, roughly 800g
• 3 tablespoon of salt
• 1 onion, cut to 4wedges
• 6pcs of garlic, smashed with skin intact
• a pinch of crushed pepper
• 8 slices of ginger
• 1.5l water

Methods:

Washed the chicken carcass with salt (scrub) and hot water. Rinse the pork leg with hot water. This is to remove all the dirt and smell if there is any.

As usual, I try to save some gas or electricity, so I used the thermos cooker. Dump all ingredients in, bring it to boil on high and then lower the fire and leave it to boil for 25mins. Moved it into the thermos cooker. Leave it overnight. Boil it again for another 25mins on the next morning and I uses it on the next day though the recipe I found online cook it for 2-3days. It is really up to you how thick and flavourful you want the broth to be. Anyway, no salt for the soup since I'm using the pork ham leg that is already salty.

For the noodle, the original recipe found online asked for kan sui (alkaline water) but I dont have it and dont like it, so I'm using egg yolk and soda bicarbonate to substitute it.

Ingredients:

• 600g of bread flour
• 4 egg yolk
• 300ml water
• 1/2tablespoon of soda bicarbonate

Methods:

1. Pulse the bread flour and soda bicarbonate with the yolks, one by one. 
2. Add in the water, little by little caused you don't want the mixture to be too moist. The dough should be crumbly and gravel like.
3. Remove the dough from the mixer. Use the hand to press the mixture together to form proper dough balls. I have bout 8 balls. 
4. Flatten each ball and run it through the largest setting of your pasta roller a few times, folding it each time. Do it till the dough is smooth out. 
5. Fold it till square and stack up in a container, covered with wet towels. Store it in the fridge. The recipe called it for overnight, but I had it for about 5hrs.
6. Use the pasta roller and use the thinner setting to flatten the dough. Then use the pasta machine to cut the dough. I had two types, one the thinner one for the girls, at her request and the thicker one for us.
7. Upon cutting up the noodles, dry them on rack or hang it on the chopstick to dry. Now with the cool weather, it takes about 20mins to dry them up.
8. After drying, you can either cook it directly in a pot of boiling water or store it in the fridge. But prior to storing, do dust with some flour. Since it is dried, it requires a lot lesser flour to keep them apart. 
9. On the cooking part, after cooking it on the boiling water for about 3mins, pour the noodle into cold water to give it a springy taste.