Spicy Miso Ramen

 

This morning I woke up with a crave for something salty, spicy, and flavorful; and you know what came in mind? Spicy Miso Ramen... yum! I mean, who can ever resist a bowl of this goodness? Unfortunately, I did not have that extra time & patience to make the broth just like they do in Japan, so I adapted a little bit of my own version and call it 'express' ramen. I gotta say, I'm quite satisfied with the result! If you would like to give it a try, feel free to do it.

 

 

Ingredients:

 

SPICY MISO PASTE:

- 1/2cup of white miso paste

- 1/2cup of red miso paste

- 1/3cup of sichuan douban chili paste

- 1 small onion, cut into chunks

- 6 cloves of garlic, smashed

- 2" of ginger, cut into chunks

- 3 tbsp of mirin (Japanese sweet rice wine)

- 2 tbsp vegetable oil

- 1 tbsp toasted sesame oil

- 1 tbsp dashi granules

- 2 tsp of sesame paste (if Asian brands are unavailable, use tahini)

 

 SHOYU SOFT-BOILED EGGS:

- 4 large free-range eggs

- 3tbsp soy sauce

- 2 tbsp dark brown sugar

- 1tbsp water

 

GARLIC AND TOGARASHI OI:

- 2 small shallots, finely minced

- 2 cloves of garlic, finely minced

- 1/2 tsp sesame seeds

- 1/4cup vegetable oil

- 2 1/2 tbsp Japanese seven spice (shichimi togarashi)

 

1. TO MAKE THE SPICY MISO PASTE:

Combine all of the ingredients in a blender and blend until smoothly pureed. You may need to stop and scrape the blender a few times to get it going in the beginning. Transfer the mixture into a pot and set over medium heat. Bring to a low simmer and keep cooking/stirring for another 5 min. Let it cool completely and store in an air-tight container in the fridge until needed.

 

2. TO MAKE THE SHOYU SOFT-BOILED EGGS:

Gently place the eggs in a small pot and fill it with water until the eggs are covered by 1" and bring the water to a bare simmer on medium-high heat, then immediately lower the heat down to low (only enough heat to keep it at a bare simmer/or if you want to be anal, 212ºF/100ºC). The second the water reached the right temperature, set the timer at 4:30 min. Gently move the eggs around a few times during cooking. Once the timer goes off, immediately transfer the eggs into cold water and leave them to cool completely. Combine soy sauce, dark brown sugar and water in a small sauce pot. Warm up the mixture just enough to melt the sugar, then set aside. Peel the eggs then submerge them in the soy sauce-mixture. Turning them occasionally while marinating for 2~3 hours.

 

3. TO MAKE THE GARLIC & TOGARASHI OIL:

  Combine minced shallots, minced garlic, sesame seeds, salt and vegetable oil in a small pot and set over low heat. Slowly cook/stir until the garlics are crispy and lightly browned, approx 5~6 min. Turn off the heat and add the Japanese chili powder/togarashi. Give the mixture a stir and let it sit for a few hours or overnight.

 

 

Ingredients for Spicy Miso Ramen:

- 7.7ounces (220 grams) of fatty ground pork

- 1 tbsp toasted sesame oil

- 1/4 tsp freshly ground black pepper

- 1 tbsp dried shitake mushrooms

- 2 cups of unsalted chicken or pork stock

- 1 cup of unsweetened, unflavoured soy milk (Asian brands preferred but if unavailable, American brands is ok, too)

- 1/2cup + 1/4 cup of spicy miso paste

- 2 servings of fresh ramen noodles

- 4 tbsp finely diced scallions

- 1 sheet of nori/Japanese sushi seaweed, cut into rectangular sheets

Directions:

1.  Rinse the dried shitake mushrooms to get rid of any sand/dirt. Finely chop them and set aside (without soaking). In a large soup pot, heat up 1 tbsp of toasted sesame oil on high heat and start browning the fatty ground pork with ground black pepper. Once the pork has broken up, browned, and released its fat, add 1/4 cup of the spicy miso paste and cook for another min until fragrant. Add the chopped shitake, unsalted stock and unsweetened soy milk and bring to a simmer. Place 1/2 cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup (it may seem very thick and troublesome in the beginning but be patient, it’ll dissolve eventually). You’d be surprised at how much “solids” within the paste will remain on top of the sieve, which if dumped directly into the soup, will make the soup very thick and “sauce-like”.

 

2. Discard the “solids” in the sieve and let the soup simmer for another 5 min. If the soup tastes quite salty at this point, that is correct. It’s Japanese ramen… It is salty. Cook the fresh ramen noodles according to package instructions, and drain well. Divide the noodles into two large bowl and ladle the soup on top (you may have a bit more than needed). For each serving, place 1 shoyu egg (cut into half), 2 tbsp of finely diced scallions, 3 rectangular nori sheets, and 2 tsp of garlic and togarashi oil. Slurp away! 

Honey Mustard Bacon Wrapped Chicken Tenders

 

 

I have a love and hate relationship with bacon, I gotta tell you it's my ultimate guilty pleasure! The fat, the grease, the crunch, and all that just makes everything seem better! Honestly, anything is good with bacon, but these chicken tenders are my children's favorite. If you are as crazy as I am about bacon, you should definitely try making these.

 

Ingredients:

- 1 lb chicken tenders

- 1 lb bacon

- ½ cup honey

- 2 tsp spicy mustard powder or ¼ cup prepared mustard

- ½ tsp garlic powder

- 1 tbsp Worcestershire sauce

- 1 tbsp red wine vinegar

- salt and fresh cracked pepper

 

 

Directions:

1. Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.

2. Marinade the chicken tenders in half of the honey mustard for 30 minutes.

3. Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.

4. After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp



Cheong Fun (Rice Noodle Rolls with Shrimp)

 

Today I'm in the mood for some tasty Har Cheong Fun (Rice Noodle Rolls with Prawns), don't ask me why I just am. You usually can get these at any Chinese restaurant that serves Dim Sum, however, I decided to make my own. If you're feeling like cooking today, maybe you should try this at home yourself!

 

Ingredients:

 

- 150 grams rice flour

- 3 tbsp wheat starch

- 2 tbsp tapioca starch

- 1 tbsp vegetable oil

- 200 ml cold water

- 300 ml hot (boiling) water

- 1/2 tsp salt

- 20 to 30 fresh prawns or large shrimp, peeled and deveined

- sweet soy sauce (Chinese rock sugar simple syrup mixed with soy sauce to taste and diluted with water if desired)

 

 

Directions:

 

1. Whisk together the rice flour, wheat starch, tapioca starch and salt in a large bowl.  Stir in the cold water and mix well.  Then stir in the hot water and mix well.  Add the oil and stir well until you have a smooth, thin batter.  Let the batter rest for 20 minutes at room temperature.

2. Set up your steaming equipment.  I set a rack in a wok of water.  Bring the water to a boil over high heat.  Meanwhile, prepare a bowl of cold water that’s large enough to put your pan in – this will be the cold water bath.  Then lightly grease as many non stick, round cake pans as you own (I use 9 inch round pans).  When the water is boiling, ladle enough batter into your cake pan to spread a thin layer across the bottom that reaches the edges of the pan.  Place the pan on the rack, cover the wok with the lid, and steam for 3 minutes over high heat.  Scatter 2 or 3 prawns in the pan and steam for 2 more minutes.  Do not overcook the prawns. 

3. Remove the tray from the steamer and set it in the cold water bath.  While it’s cooling, pour the batter into the next prepared pan and repeat this process.  You may need to re-grease your pans between uses.  When the steamed rice noodle is cool enough to handle, run a rubber spatula around the pan to release the edges of the rice noodle.  Then gently peel the rice noodle from the pan as you fold it over itself a few times to get a flat roll. 

4. Set the flat roll aside on a clean plate and tuck in the ends.  Repeat the process until you have used up all of the batter.  Pour sweet soy sauce over the rolls and serve warm.



Seafood & French Beans With XO Sauce

 

As much as I love spending a lot of time in the kitchen cooking all kinds of dishes, there are just some busy days when I have to come up with something really quick & simple so I can do all the house chores in time. Well, today is one of those days. So without further ado, this is a really simple dish that I could fix in less than 15 minutes.. Served with steamed jasmine rice, my tummy is happy.

 

Ingredients:

- 200g French beans, cut into half

- 200g large shrimp, peeled & deveined

- 150g bay scallops

- 4 cloves garlic, minced

- 1 heaping tbsp. XO sauce

- 2 tbsp. Shao Xing Wine

 

Directions:

1. Heat up a saucepan till very hot. Add 1 heaping tbsp. of XO sauce, with the oil in it and all. Stir fry for about 30 seconds till fragrant.

2. Add the minced garlic, stir fry until fragrant.

3. Add the French beans, cook till they start to turn to a darker green.

4. Add the Shao Xing wine and continue to stir fry. When the beans are 70% cooked, add the shrimp & scallops.

5. Toss well together in the saucepan, and then cover and let it simmer for about 30 seconds.

6. When the shrimp has turned pink and the beans have turned a dark green shade & softened, the dish is done. Garnish with sliced chili & serve with steamed white rice. 



Kimchi-Bokkeumbap (Kimchi Fried Rice)

 

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety seasonings. For some people, it may take some time to actually enjoy it due to its strong flavors. It's sour and spicy, but it's really, really good. So today I was in the mood for some Kimchi and finally decided to make this Kimchi-Bokkeumbap (Kimchi Fried Rice).. and man it took me right back to that moment when I was in Seoul many years ago. Now while I'm walking down the memory lane over here, why don't you give this a try and let me know if you like it!

 

Ingredients:

- 3 bowls steamed rice

- 1 cup chopped kimchi

- 1/4 cup kimchi juice

- 1/4 cup water

- 3 tbsp. Gochujang

- 3 tsp sesame oil

- 1 tsp vegetable oil

- 1 green onion, chopped

- 1 tbsp. roasted sesame seeds

- 1 sheet of roasted seaweed, shredded

- Fried eggs, sunny side up

 

Directions:

1.   Heat up a pan. Add the vegetable oil.

2. Add the kimchi and stir fry for 1 minute.

3. Add rice, kimchi juice, water, and Gochujang. Stir all the ingredients together for about 7 minutes with a wooden spoon.

4. Add sesame oil and remove from the heat.

5. Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve with fried eggs.



Takoyaki

 

Takoyaki is a famous Japanese snack in the shape of little round balls containing pieces of octopus; and it is my absolute favorite! The Japanese normally use octopus, but if you are not a big fan of it, you can also substitute it with veggies, cheese, or anything you like... choices are endless! 

 

Ingredients:

 

- 3.5 - 5 oz (100 - 145g) pre-boiled octopus

- 1/4 cup (4g) katsuobushi (dried bonito flakes) and more for garnish

- 1 cup (5.3 oz/150g) all-purpose flour

- 2 tsp. baking powder

- 1 tsp konbucha (or 1/2 tsp. salt)

- 2 large eggs

- 1 tsp. soy sauce

- 1 2/3 cup dashi stock

- 1/2 cup finely chopped green onion

- 1/3 cup Tenkasu (tempura scraps)

- Dried green seaweed (Aonori) for garnish

- Pickled ginger for garnish

- Takoyaki sauce or Tonkatsu sauce

- Japanese mayonnaise

 

Directions:

 

1. Cut octopus into bite size pieces

2. Grind katsuobushi (bonito flakes) into fine powder.

3. Add dry ingredients (flour, baking powder, and konbucha/salt) in a large mixing bowl. Whisk a few times to combine all together.

4. In a medium bowl, whisk eggs and soy sauce together.

5. Add egg mixture to the dry ingredients, and then slowly add dashi stock while you whisk all together.

6. Heat the takoyaki pan over medium to medium high heat (on my stove, it’s medium high). Using a brush, generously oil the takoyaki pan including the raise parts in between bowls.

7. When you see smoke coming rising from the pan, pour the batter to fill the bowls. It’s okay for the batter to slightly overflow the holes. If you have a measuring cup with a handle, pour the batter in the measuring cup first so that it’s easier to pour. After you fill the holes, set timer for 3 minutes.

8. Add 1-3 octopus pieces (depends on the size of octopus – I put 2-3 pieces) in each hole and sprinkle on the green onion.

9. Then sprinkle tenkasu and powdered katsuobushi.

10. After 3 minutes or so, when the bottom of the balls has hardened, break the connected batter in between each bowl with takoyaki picks (or skewers). Then turn each piece a 180 degree, stuffing in the edges as you are turning. The batter flows out from the inside of each bowl and creates the other side of the takoyaki ball. After you finish flipping, set timer for 4 minutes.

11. Keep turning constantly so each piece will have nice round shape and will be evenly browned.

12. Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling green dried seaweed and katsuobushi. Serve immediately (but be careful – inside is VERY hot!).



Chinese Broccoli (Gai Lan) Beef Noodle Stir Fry

It's been really gloomy and raining here in Jersey. At times like these, I would usually go for a bowl of hot and spicy soup... but not today, I had been craving some stir fry noodles! Not that I haven't had noodles in a long time, I just can never get enough of them! So here's the noodle dish that I fixed today. You can practically use any kind of dried noodles you have on hands and if you can't find Chinese broccoli (Gai Lan), baby Bok Choy will work well too. So go ahead give it a try, I think you may just like it! 

Ingredients:

- 3 tablespoons soy sauce

- 3 tablespoons oyster sauce

- 3 tablespoons Shaoxing wine, sake or dry white wine

- 1 tablespoon sugar

- 1 tablespoon tapioca starch or cornstarch

- 1 teaspoon dark sesame oil

- 1 pound beef sirloin, thinly sliced

- 1 pound fresh or 10 ounces dried noodles

- 2 tablespoons vegetable oil

- 3 large garlic cloves, crushed and finely chopped

- 1.25 cups chicken or vegetable stock

- 1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets

- Freshly ground black pepper

Directions:

- In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.

- Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end)

- Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.

- Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.

- Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.