Ramen Tonkatsu Broth with Soy Egg and Charsiew

Hubby had been sort of asking for Ramen for a while and since it is winter, I guess this is a must cook dish. So bought some ingredients and start doing it... extra can be stored to be used for other cooking.

 Ingredients for stock:

• 1+kg chicken carcass
• bout one big take away box of prawn shell (air fried min 10mins on 200c or fry it till crispy and smells good)
• a small piece of gula melaka, 
• a big handful of peppercorn
• one carrot
• pork hock (blanched with hot water to remove impurities and then air fried for 10mins)
• 4pcs bone marrow (blanched with hot water to remove impurities and then air fried for 10mins)
• 6 chicken feet (blanched with hot water to remove impurities and then air fried for 10mins)
• 1 roasted leek
• 1 roasted big onion
• a big handful of dried big anchovies, roasted
• water to cover the pot, roughly 2l
• salt to season to your preference

Steps:

Place all ingredients in the pot and set it to boil for 6-8hrs. Or use the pressure cooker to cook for 2-3hrs.

Note: my pressure cooker can't fit in all the ingredients in one go, so what I did was split it to half, pressure cook half the time then remove the ingredients, place the other half and pressure cook another half the time.

Next the charsiew.
Ingredients:

• 1 slab of pork belly (roughly 800g-1kg)
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup sake
• 1/2 cup mirin
• 2tbsp sugar
• few slices of ginger
• 1tbsp minced garlic
• few pieces of spring onion white
• string to tie to the pork belly

Steps:

1. Measure roughly 3x the length of the pork. Roll the pork belly up and place the string underneath the belly. Start with the middle of the string at the very end of the belly, inter twine the string and roll tie it upwards, try to tie it as tight as possible as the pork belly will shrink after cooking and you want it to hold on to the round shape. 
2. Prepared some hot boiling water and blanched the belly all sides.
3. Then place all ingredients in the pot. If using pressure cooker, cook for 30mins. If normal pot, cook it for 2-3hrs till tender soft. Try to turn the pork around to absorb the sauce if the pork is not fully submerged in the sauce.
4. Once done, remove and cool it so that it is easier to slice.

Soy Egg:
Ingredients:

1. Eggs
2. Water
3. Soy mixture from the charsiew

Steps:

1. Place eggs in cold water, bring it to a boil and cook (entire process takes 4.5 mins for gooey yolk, 5mins for moist yolk, 5.5 mins for just cooked yolk - this is for winter time... during summer, reduce time by 30seconds).
2. Remove the eggs from the boiling water and run it over cold water.
3. Remove shell, soak the eggs in the soy sauce mixture for min 30mins, the longer the better it absorbs the color and taste to the eggs.

Once done, assemble the noodle, charsiew, egg with the other condiments such as spring onion, seaweed, ginger slice, bamboo shoots, etc.

Healthy Energy Ball

Since I'm still breastfeeding, I'm eating non stop and like crazy (get hungry easily). However, I can't just simple snack on junks as I still want to be on diet to shed those extra weights. So, I was looking up for healthy snack and decided to try make energy balls instead. But the initial batches are super unhealthy with too much calories, fat and sugar (I need to be very careful with sugar intake).

Here it is, the healthier version.

Ingredients:

• 10 pitted dates
• 1 small piece of seaweed, shred it
• 1/4 cup of rolled oats
• 3 tablespoon of virgin coconut oil
• 1/8 cup of dried cranberries
• 1 slice of ginger, cut to really small pieces
• a handful of dried coconut flakes to coat

Steps:

1. Blend all the ingredients together with the blender. Don't need to blend till they are fine, but slightly coarse will do.
2. Chill in the fridge for at least 20mins.
3. Use the hand to scoop small amount to form into small balls and coat it with coconut flakes. Make sure you press it hard to avoid it from breaking apart.
4. Ready to serve. Do store in the fridge if not finish eating it.

Taufu Fishball Soup

Taufu with fishball, mushroom and seaweed cooked with anchovies stock

Colorful Soy Wrap

• 8 pieces of soy sheet (5cm by 15cm)


• 8 pieces of seaweed sheet (4cm by 15cm)


• 8 pieces of medium prawn, shell removed, tail intact


• 4 pieces of crabstick, cut horizontal across to half


• 8 pieces of brocolli florets


• 8 pieces of brocolli stem (1cm thickness, 5cm length)


• 8 pieces of toothpick


• 4 pieces of dried chinese mushroom (soaked and cubed)


• One handful of Wolfberries aka 枸杞子


• 3 tablespoon of water - A


• 1 pinch of salt - A


• 1 tablespoon of soy sauce - A


• 1 teaspoon of corn starch - A


• 1 teaspoon of rice wine - A


• 3 tablespoon of water


• 600ml water for boiling

1. Place a layer of the seaweed on top of the soy sheet.


2. Lay the prawn, brocolli florets (at corner), brocolli stem and crabstick on top of the seaweed.


3. Roll the sheet over the ingredients and poke the toothpick acroos the roll.


4. Roll up all the items and place them on top plate.


5. Steam for 10mins over boiling water.


6. On a sauce pan, boil 3 tablespoon of water with the wolfberries and mushroom.


7. Mix the A ingredients well and add in to the boiling water. Once thicken, serve it over the steam roll.

http://www.grouprecipes.com/12683/colorful-soy-wrap.html

Seaweed Soup

• 15 pieces of the stuffed dried oyster



• One whole carrot



• One bunch of seaweed



• One teaspoon of dried scallop



• 500ml of stock (I uses anchovies, but you may choose chicken)



• 2 cm of ginger



• One bunch of chinese mushroom

1. Boiled the stock with the dried scallop.



2. Add in carrot, ginger and mushroom.



3. Leave it to boil at low fire for about 10 minutes.



4. Add in the oyster and boil for another 5 minutes.

http://www.grouprecipes.com/3424/seaweed-soup.html