Monthly Archives: July 2011

I Love Ramen

Harumi's Chinese Style Noodles

Yummy Ramen

For those who know zzz’s current craze with Japanese cooking.

Strictly speaking, its not a craze. he doesn’t cook everything Japanese. But I think he does have a liking towards the exquisiteness and simplicity of Japanese cuisine.

Anyways, it GOOD news for me. I LOVE RAMEN. They are one of the tastiest, affordable and hearty meal to have, especially on a cold or rainy day (that’s if they make it right).

Chinese Style Soup Noodles (Adapted from Harumi’s Japanese Cooking)

(Serves 4)

10 cups/2 ltrs water

4 tbsps granulated chicken stock or 6 stock cubes

1/2 cup/100ml pork stock (see below)

4 tbsp kombu cha powder

salt to taste

600 gm thin Chinese eff noodles – uncooked

chopped spring onions to taste

menma bamboo shoots to taste

coarsely ground black pepper

red chilli shochu – optional

sliced simmered pork and hard boiled eggs

1. Make the soup. In a large pan, bring the water to boil and add chicken stock, pork stock, soy sauce, kombu cha powder and salt. Bring to boil again , then turn the heat down to lowest possible and prepare the noodles.

2. In a separate pan, bring a large quantity of water to boil and add noodles. Cook until al dente and drain.

3. Divide the noodles between 4 large warmed bowls and ladle in soup. Sprinkle chopped spring onion and the menma on top along with some sliced pork. Add pepper and chilli shochu to taste.

Simmered Pork

(Serves 4)

a little sunflower/vegetable oil

500gm pork loin

green part of 1 spring onion

3cm piece of ginger, peeled and crushed

1/2 cup.100ml soya sauce

1/4 cup/50ml sake

1 tbsp caster sugar

water

4 hard boiled eggs

1. Heat the oil in saucepan to medium heat and add pork and seal evenly on all sides

2. Wipe of any excess oil form pan (with kitchen towel). Add spring onion, ginger, soy sauce, sake and sugar. Pout in enough water to almost cover pork and increase heat. Once it boils, turn heat down to medium, skim the surface to remove any scum and simmer for 40 mins. During this time, turn the pork a couple of times and keep removing any scum.

3. When water is reduced by half, add eggs to the pan with pork. move them around from time to time to ensure even color.

4. When water is reduced to about 100ml (about 1/2 cup), turn off heat and leave to cool, then slice pork and cut the effs in half. Use the stock to make ramen and put meat and eggs on top.

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I Love Ramen

Harumi's Chinese Style Noodles

Yummy Ramen

For those who know zzz’s current craze with Japanese cooking.

Strictly speaking, its not a craze. he doesn’t cook everything Japanese. But I think he does have a liking towards the exquisiteness and simplicity of Japanese cuisine.

Anyways, it GOOD news for me. I LOVE RAMEN. They are one of the tastiest, affordable and hearty meal to have, especially on a cold or rainy day (that’s if they make it right).

Chinese Style Soup Noodles (Adapted from Harumi’s Japanese Cooking)

(Serves 4)

10 cups/2 ltrs water

4 tbsps granulated chicken stock or 6 stock cubes

1/2 cup/100ml pork stock (see below)

4 tbsp kombu cha powder

salt to taste

600 gm thin Chinese eff noodles – uncooked

chopped spring onions to taste

menma bamboo shoots to taste

coarsely ground black pepper

red chilli shochu – optional

sliced simmered pork and hard boiled eggs

1. Make the soup. In a large pan, bring the water to boil and add chicken stock, pork stock, soy sauce, kombu cha powder and salt. Bring to boil again , then turn the heat down to lowest possible and prepare the noodles.

2. In a separate pan, bring a large quantity of water to boil and add noodles. Cook until al dente and drain.

3. Divide the noodles between 4 large warmed bowls and ladle in soup. Sprinkle chopped spring onion and the menma on top along with some sliced pork. Add pepper and chilli shochu to taste.

Simmered Pork

(Serves 4)

a little sunflower/vegetable oil

500gm pork loin

green part of 1 spring onion

3cm piece of ginger, peeled and crushed

1/2 cup.100ml soya sauce

1/4 cup/50ml sake

1 tbsp caster sugar

water

4 hard boiled eggs

1. Heat the oil in saucepan to medium heat and add pork and seal evenly on all sides

2. Wipe of any excess oil form pan (with kitchen towel). Add spring onion, ginger, soy sauce, sake and sugar. Pout in enough water to almost cover pork and increase heat. Once it boils, turn heat down to medium, skim the surface to remove any scum and simmer for 40 mins. During this time, turn the pork a couple of times and keep removing any scum.

3. When water is reduced by half, add eggs to the pan with pork. move them around from time to time to ensure even color.

4. When water is reduced to about 100ml (about 1/2 cup), turn off heat and leave to cool, then slice pork and cut the effs in half. Use the stock to make ramen and put meat and eggs on top.

Hakka delics

Hakka niang toufu

 

Broccoli and Scallops

 

Basil Leaves Egg

So thanks to a free cook book resuling from a recent Hakka dinner, zzz was inspired to venture into Hakka dishes. Was slightly challenging to find recipes which had less meat and less sauced, but in a way, that’s why its sometimes s delicious right?

Not so sure about the broccoli and scallop being Hakka – they were for dous 🙂

More to come, maybe his next attempt would be the Hakka shuan pan zi.