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.

Home made Ramen with Tonkatsu Broth

My demanding husband had requested that I prepared the nice tonkatsu ramen and after shopping for all the ingredients, finally, managed to do that.

For the broth (do note it takes a long time to prepared).

Ingredients:

• 2 pieces of pork trotters (the one with more bones, less meat, cut to small pieces)
• 1 chicken carcass
• 1 big onion, cut to half, lightly roast in the air fryer (I put it for 5mins, 200C)
• 2 spring onion, cut to half
• 1 pc of ginger, roughly 1 inch
• 4 bulbs of garlic, skin removed
• 5 litres of water

Steps:

1. Put the trotters and carcass in the pot along with 2 litres of the water.  Leave it to boil.
2. Then drain and wash the trotters and carcass. Scrap the skin and bones off those scum.
3. Then put all the balance ingredients plus the trotters and carcass in another clean pot and boil.
4. Next there are two options. You can lower down the fire and boil for 10hours. Second option, use the thermal pot. Once the water boil, leave it to boil another 20mins on low fire and move it into the thermal pot. Repeat the boil for 30mins 8hrs later and do this for 3days.
5. By the fourth day, it should be ready. If you have heavier taste bud, season with some soy sauce, otherwise, you may served it this way.

The noodle:

Ingredients:

• 400g bread flour
• 180ml water

Steps:

1. Pour the flour into the noodle maker.
2. Start the machine and add in the water.
3. Boil some salted water with oil and cook the noodle.
4. Can served with eggs, corn, endamame, flower fish cake, seaweed strips, carrot, charsiew, spring onion, etc

Potato Rice Cake

Sophie is such a fussy gal, she needs lots of variation to her food and they need to taste nice (to her standard of course). She has not been taking porridge for a while coz she refuse to eat them. So I had been giving her ABC rice or some time mashed potato, home made burger patties, etc...

Last week, I made potato rice cake for her... no fix measurement for the ingredients, all based on estimate and just dump in:

- a handful of steam potato
- 1 tablespoon of chopped carrot
- 1 tablespoon of chopped spring onions
- a handful of cooked rice
- 1 tablespoon of onions
- 1 tablespoon of minced pork
- 1 tablespoon of flour
- pinch of corn flour
- olive oil for frying

Mixed everything together in a blender. Heat up the pan with olive oil. Scooped with spoon, place it on the pan, press it down and once one side is cooked (after bout half a min), flip over. Ready to serve....

Colorful Cheesy Omelet

• 4pcs of eggs


• 1/4 teaspoon of salt


• 1/8 teaspoon of pepper


• 1 tablespoon of thinly sliced carrot


• 2 mushroom thinly sliced


• 1/2 onions, cut ring


• 3 tablespoon of cheddar cheese


• 1 tablespoon of spring onion, chopped


• 2 tablespoon of olive oil

1. Saute onions till fragrant.


2. Mix all other ingredients on a bowl.


3. Pour the mixture on the pan and spread it evenly.


4. Cover the pan and cook for 1 min.


5. Flip half the egg over and leave it for another min.


6. Dish and serve.

http://www.grouprecipes.com/20751/colorful-cheesy-omelet.html