Ingredients:
Boneless Chicken Thighs x 4 pc - cut into a medium size
Flour
salt and pepper
Lemon - cut into wedges
Batter:
6 tbsp x of flour
grated garlic x 3 tbsp
200ml cooking sake
water - a littl bit
How to Make:
1. Put the batter ingredients into a bowl and whisk gently. Ensure no bubbles formed. Lift whisk to see if batter is smooth enough to fall unbroken. If so, the batter is ready.
2. Heat oil in a frying pan.
3. Sprinkle cut chicken with a little bit of salt and pepper and coat with loose flour. Shake off excess flour, then dip into batter.
4. Fry chicken until golden color. Drain oil first before placing them in a serving plate. Serve with lemon wedges.
Enjoy with a bottle of chilled beer!
Ingredients:
Boneless Belly Pork x 1 slab - roll into a swiss-roll like and tightly tied with ropes (I used UK belly pork as the meat is juicy tender while not as fat as those from local markets)
Eggs
Spring onion x 2pc cut into a few pieces
Ginger slices x 4pc
Garlic - a bunch - pressed
Konbu - 2 pc
white vinegar
ramen of your choice
garnish - minced garlic - deep fried in low fire until golden./ Seaweed.
Pork braising sauce:
200ml mirin
200ml cooking sake
200ml japanese soy sauce
sugar
water
Eggs braising sauce:
ginger x 3 slices
garlic - 2 pc pressed
50ml Japanese soy sauce
1tbsp Shaoxing wine
1/2tbsp oyster sauce
1tbsp honey or sugar
200ml water
How to Make:
PORK:
1.Boil a pot of water, then add spring onion, ginger, garlic, konbu, then add the tightly tied pork roll and blanch for 20min.
2. In the meantime, prepare another pot with the braising sauce and bring to boil. Check tasting and adjust accordingly. If preferred more flavour in the pork, feel free to add garlic, ginger, spring onion, onion, shallot or even carrot to this braising sauce pot.
3. Once the pork finished blanching, transfer the pork to the braising sauce pot and cook in medium fire for 1.5hr to 2hr until tender enough when a needle is poked to the middle of the pork. Make sure the sauce is sufficient to fully covered the pork.
4. Switch off fire and keep the pork in the braising sauce pot with lid covered until cool down.
5.Place the pork with the sauce in a pot and keep in fridge overnight.
6. On the day of cooking ramen, take out pork from fridge, and slice it with a sharp knife.
7. Just lightly re-heat the pork slices in a microwave before placing on top of ramen.
Half Boiled Eggs
1. Remove eggs from fridge and place in a bowl of room temperature water.
2. Boil a pot of water large enough to hold the eggs you will be cooking.
3. Use a pin to gently pin a tiny hole and top and bottom of the egg.
4. Once water is boiled, add 1tbsp of white vinegar.
5. Place the eggs to the pot using a laddle and cook for 6 min.
6. In the meantime, heat the braising sauce. Once boiled, keep cooking for 1 minute, then remove the ginger and garlic from the sauce and cool down the sauce. Then pour sauce to a plastic bag.
7. Once eggs are ready, transfer them to a pot of iced water filled with ice cubes. gently crack the eggs using the palms of your hands, and remove shells gently under the iced water. Best to crack the bottom of the eggs as there are empty space under the shells there and easier to remove.
8. Once all shells nicely and smoothly removed, put them to the plastic bag filled with the braising sauce. Ensure the bag is closed/ sealed to avoid sauce leaking out. change eggs position from time to time to ensure all sides of the eggs can dip into the sauce. Keep them in the sauce for at least 3 hrs in room temperature.
9. When ramen is ready, gently cut the egg into half and the yolk will be half cooked and looks "golden". Place on top of ramen. Garnish with golden minced garlic and seaweed too.
Enjoy~~
* this recipe is adopted from Donna Hay. Easy to do just some preparation in advance. Yummy and the pickled pear is a real good compliment to the pork!
Ingredients:
Boneless Belly Pork around 7" x 7" or around 1.5kg
2 tbsp sea salt flakes
2 tbsp 5 spice powder
1 tbsp olive oil
1 cup (250ml) apple cider
1 cup (250ml) apple cider vinegar
thyme sprigs x 6
bay leaves x 2
1/2 cup (110g) caster sugar
3 cups (750ml) water
6 small firm pears, peeled
balsamic vinegar to serve (optional)
How to Make:
1. The night before your dinner, wash and wipe dry belly pork. If you have really sharp knife, score into pig skin at 1 cm intervals with the help of a metal ruler, i..e. really cut into the skin but not the meat. If no sharp knife to help out this job, then just use those meat poker to punch into the skin and meat all over.
2. Rub the sea salt flakes into the cuts in the skin or on top of the skin and the bottom of the meat. Rub some 5 spice powder to the meat too.
3. Place pork skin side down on a baking tray, place a kitchen towel on top (ie. meat side on top), then place another baking tray on top of the pork, place some heavy cans on top to press down - purpose of this is to make the belly pork as flat as possible, gives you better shape to cook and cut afterwards. Also, no need to put any cling film wrap so that the skin of the pork can dry out in the fridge for a better crackle at cooking. Refrigerate overnight.
4. On the day of cooking, then out pork to room temperature for 1 hr before cooking. If you have a metal hook, hang it up so that all extra moisture in the skin will be released, Otherwise, use kitchen towels to wipe and absorb all extra moisture from the pork.
5. Pre-heat oven to 180'C.
6. Rub some more sea salt flakes to the pork, black pepper and any spice you like. Brush olive oil to skin and meat. Place the pork, skin side down on a baking tray and roast for 1 hour.
7. After 1 hour, turn the pork to skin side up, increase oven heat to 200'C, roast for another 1 hour. You can put the baking tray at 1 level up inside the oven.
8. While the pork is roasting, make the pickled pears. Place the cider, vinegar, sugar, thymes, bay leaves, water in a medium saucepan over high heat. Add the pears, cover with non-stick baking paper and top with a small lid to submerge the pears. Poach the pears for 20 mins or until they are tender. Then set aside on the pickling liquid until ready to serve with the pork.
9. Once the pork is done, remove from oven, drain the oil from top of skin (if any), then cut and serve with the pickled pear.
Enjoy!
