Hainanese Chicken Rice

Authentic Hainanese Chicken Rice

Chicken rice is a dish of Chinese origin and most commonly associated with Hainanese, Malaysian and Singaporean cuisines. Foreigners love to have chicken rice when they travel to South East Asia. Well, instead of writing how good it is, why don’t you try to buy the ingredients and test it yourself in your home? An interesting fact is that every region in South East Asia has it's own regional variety. This post would not be long enough to mention all types of chicken rice. Roasted or non roasted, all chicken rice have it's own distinct flavor and are yummi! The differences in regional varieties are highlighted further down at the bottom. The video shows in practice step by step on how to prepare authentic Hainanese Chicken Rice.

I had the opportunity to eat chicken rice back in Europe, I can tell you that its by far not the same nor authentic as it is in Singapore or Malaysia. So, if you ever decide to pass by again, I’d recommend purchasing the ingredients in Asia locally. Hainanese Chicken Rice is considered as one of the national dish of Singapore and is often served everywhere from school canteens, hawker stalls or other outlets island wide.

Ingredients:

One whole kampung chicken
70 ml sesame oil
60 ml light soy sauce
Pandan leaves
60 ml of concentrated chicken stock
Sliced ginger
Finely chopped GarlicRice
Cooking Oil
Chicken fat
Salt
Shallot oilChili
1/3 chili padi
fresh lime
one red chili
chicken broth
minced ginger

All time favorite

Prepare chicken stock by boiling chicken bones in water for at least 1 hour (the longer you boil the better). Bring another pot of water to boil, making sure that there is enough water so that the entire chicken can be submerged. Once the water is boiling, put all the ingredients listed above into the boiling water. Next, dip the chicken into the boiling water and dip it a few times until the skin is cooked. Once the skin is cooked, leave the chicken under the water to cook. This is to ensure that the skin does not break. The cooking time is about 30 minutes for a 1.5kg chicken. Ensure that the water be kept just below the boiling point during the entire cooking process. Once chicken is cooked, put the chicken immediately into cool water for a few minutes. This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.

To cook the rice, combine the concentrated chicken stock and the other ingredients listed above with enough water from the chicken broth to cover the rice. The water level should be as per the normal levels for cooking white rice. Cook the rice as per the normal method. 

To prepare chili sauce, first squeeze the lime to obtain fresh lime juice. Next, blend the ingredients in a blender until it is fluid and smooth. Finally, add some salt and sugar to taste and mix thoroughly. 

Enjoy your chicken rice! 

Hainanese Chicken Rice in Singapore

The Regional Variations of Chicken Rice

CHICKEN RICE SINGAPORE

The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dish's popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is considered one of the national dishes of Singapore and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights.

In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants. There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Loy Kee, Wee Nam Kee and others which have many outlets island wide. It is very common to find Rice Balls in such chain eateries. The price range is around S$ 2.50–4.50 (the latter if the dish includes a drumstick). Most stalls serve extras such as braised dark soy hard boiled egg, chicken liver, braised dark soy firm tofu (Tau-kwa) and kai-lan with oyster sauce as side dishes and a bowl of plain chicken stock soup. The choice of white (steamed) or roasted chicken is commonly available at almost all eateries.

Hainanese-owned coffee shops tend to serve a variety of Hainanese cuisine, with chicken rice being the main highlight. Other Hainanese dishes include pork chop, vegetables, fish, eggs and char siew. Most of these shops are air-conditioned, and are mainly concentrated at Purvis Street and Seah Street.The dish was popularized in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.

CHICKEN RICE IN MALAYSIA

In Malaysia, Hainanese chicken rice is also called nasi ayam (not to be confused with nasi lemak); nasi means rice and ayam means chicken in Bahasa Malaysia. Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular poached or steamed chicken. Other variations include a BBQ version or also a honey-roasted choice.

Some restaurants offer Guangxi-style white cut chicken as part of the chicken rice experience. An important heritage dish for Malaysian Chinese descended from immigrants from Guangxi province, it is always served during festive or special occasions. The chicken is drenched prior to serving with nam, a sauce prepared with chopped garlic chives, ginger, sesame oil, and soy sauce.

In Malacca, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls, when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for laborers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.

Bean sprouts chicken (ngah choi kai) of Ipoh, Malaysia, is a related dish. The chicken is served with blanched bean sprouts and white rice instead of seasoned rice. This is a very popular version of the rice and many other chicken rice stalls have slowly followed it by adding bean sprouts along with the chicken. The chicken rice dish can also be further accompanied by a simple pork meatball soup. In addition to that, various hawkers also sell a variety of chicken innards – gizzard, liver, intestines – which are also equally popular for chicken rice lovers.

Chicken rice, or nasi ayam, is also very popular with the Malay community, with the dish adapted to suit the Malay liking for spicier and more robustly flavored food. The chicken is steamed and then fried or roasted, although this usually results in a drier texture for the chicken meat. The chili condiment has also been modified: less garlic and ginger are used, and tamarind juice is added to the condiment for a tangier taste. Chicken rice has become extremely popular among Muslims in Malaysia such that certain food stalls can survive very well by serving only Chicken rice.

CHICKEN RICE IN THAILAND

Hainanese chicken rice is a common dish in Thailand where it is called khao man kai, literally meaning "chicken-oil rice". The chickens used in Thailand for this dish can be free-range chickens of local breeds, resulting in a leaner and tastier dish, but increasingly meat chickens from large-scale poultry farms are being used. Khao man kai is served with a garnish of cucumbers and occasionally chicken blood tofu and fresh coriander, along with a bowl of nam sup, a clear chicken broth that often contains sliced daikon. The accompanying sauce is most often made with tauchu (also known as yellow soybean paste), thick soy sauce, chili, ginger, garlic, and vinegar.

One famous Bangkok neighborhood for Khao man kai is Pratunam in Ratchathewi district, located near to Platinum Fashion Mall, CentralWorld, and Ratchaprasong Intersection. Several restaurants in Pratunam received Bib Gourmand awards from the 2018 Michelin Guide. It has been reported that these restaurants are especially popular amongst Hong Kong, Japanese, and Taiwanese tourists. Khao man kai is also well known in other areas, including Bang Sue, Talat Phlu, Yaowarat, and Phasi Charoen near Bang Wa BTS station and Phyathai 3 Hospital including various places viz Thanon Tok near Rama III Bridge, Thong Lor on Sukhumvit Road, Wat Suthiwararam School, Yan Nawa, Bang Kapi, Wat Saket and Saphan Kwai neighborhoods etc.

Pad Thai - The real Thai dish

What is actually behind this popular Thai dish that everyone wants to know about and how did it all start? Pad Thai is a dish synonymous with Thailand and, unlike Singapore noodles, is actually from the place it’s named for! Thai people take great pride in the dish and use it as a yardstick for their own cuisine. “Whenever we try Thai food, we try Pad Thai first because that is a way to judge how good a restaurant is,” chef and Thailand native Nick Srisawat tells Gastronomica.

It’s become a staple in Bangkok and is loved across the world, but the story of its inception is one you might not know.

Back in 1938, a man named Phibunsongkhram, better known as Phibun in the West had just played a prominent role as a military officer in a coup that dethroned Thailand’s monarchy and, after rising through the ranks of government, became Prime Minister (dictator).

Despite being the center of power in Thailand, Phibun was worried. Siam as Thailand was then known had never been colonized, but was surrounded by the French and British. Siam was also an ethnically diverse country with strong regional identities, and with the removal of the monarchy, there was little to hold these disparate groups together.

So, in an effort to forge a true national identity and more importantly cement his power, Phibun decided to transform the country’s culture and identity. From 1939–1942, Phibun passed 12 Cultural Mandates that would hopefully encourage the Siamese people to be productive, well-mannered, and proud of their country.

Phibun’s mandates were incredibly nationalistic, and like a lot of modern-day legislation, were aimed to curb foreign influence within Siam. Some of his mandates—like his desire for everyone to wear hats in public—have faded into the fog of history. But his decision to change the name of the country to Thailand has stuck, and his ability to forge a true national identity has lived on.

“But what has this got to do with Pad Thai?” I hear you ask. Patience, we’re getting to that.

Before Phibun, Pad Thai didn’t exist. In fact, most Thai people ate rice with chili paste, leaves, and salt and bought lunch and snacks from Chinese food vendors. But during World War II, Thailand suffered a shortage of rice, and Phibun used this shortage as a nationalistic propaganda opportunity. Thus Pad Thai was born, ironically from a dish with Chinese origins. The original name for Pad Thai was ‘Gway Teow Pad Thai’. ‘Gway Teow’ is a Chinese word for rice noodles, while ‘Pad’ means ‘fried’ and ‘Thai’ means ‘in Thai style’. Some people believe that a similar creation to Pad Thai was brought to Siam by Chinese traders in the 1700s.

Phibun’s son told Gastronomica that his family cooked Pad Thai before his father made it the national dish of Thailand, but is unsure who invented it. Others say there was a national competition held and Pad Thai won. What everyone does agree on is that the dish was used to protect Thailand’s rice resources. Noodles are cheap and economical to produce and could be dried and kept for long periods of time. The amount of rice used to make noodles was 50% of what would be consumed if it was eaten unprocessed, so noodles essentially doubled Thailand’s rice stores.

Married with Phibuns mandates, Pad Thai was promoted heavily up and down the country under the campaign slogan “noodle is your lunch”. The propaganda-led menu change told the Thai people they were “helping the war effort” and “supporting [their] country” all while reducing the influence of international powers within the country. The Public Welfare Department gave out recipes to restaurants and even gave free food carts to people to sell Pad Thai in the streets, all while quietly banning foreign nationals from selling their wares.

But it worked. The Thai people adopted Pad Thai and started eating it regularly. Phibun’s push to unite the Thai people under his nationalist agenda worked and the Thai nation started to become the country Australians regularly visit today.

So, next time you order pad thai from your local Thai, remember it was the delicious brainchild of a dictator. Oh and Phibun? The vocal fan of Mussolini and the man who forged an alliance with Japan during World War II? After numerous coups where he lost and then regained power, he was forced into exile in Japan in 1957 and lived there until his death in 1964.

INGREDIENTS

8 ounces pad thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped, unsalted peanuts


PREPARATION

Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.

In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.

Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.

In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.

Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm and hope you enjoyed this recipe.

The Original Roasted Duck Rice Recipe

Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.

Method:

Prep:15min › Cook:1hr10min › Extra time:5hr resting › Ready in:6hr25min 

Bring a large pan of water to a boil. Trim off the visible duck fat, then prick the skin all over, piercing through the fat but not through the meat. Plunge the duck into the boiling water and blanch for 1 minute. Drain and dry on kitchen paper.

Stir together the hoisin sauce, five-spice powder, root ginger, spring onions, sherry, and yellow bean sauce, and spread on the underside of the duck. Place it, skin side up, on a rack set over a roasting tin.

Put the honey, soy sauce, and water in a small saucepan and bring to a boil. Pour this mixture over the duck, collecting the juices in the tin. Pour the mixture back over the duck twice more, then leave the duck, on the rack, in a cool, draughty place for about 5 hours. Alternatively, leave it in front of a fan, or in a fan oven with just the fan turned on and no heat, for 2 hours. The skin of the duck should dry out and look a bit like baking parchment. Reserve the honey and soy mixture.

Preheat the oven to 200 C / Gas 6. Pour about 300ml of water into the roasting tin.

Roast until the skin is very crisp and brown, about 1 hour.

Pour the reserved honey and soy mixture into a small saucepan and bring to a boil. Simmer for 5 minutes to make a sauce to serve with the roast duck.

Ingredients:
Serves: 4
1 (2kg) whole duck
2 tablespoons hoisin sauce
2 teaspoons five-spice powder
1 tablespoon grated root ginger
2 spring onions, chopped
2 tablespoons dry sherry
2 tablespoons yellow bean sauce
3 tablespoons honey
3 ta dark soy sauce

300ml water

This dish can commonly be found in food centers all around Singapore.

In Thailand, this dish is called Khao na ped (ข้าวหน้าเป็ด; lit: "rice topped with duck"), and is sold by street vendors or in restaurants inside shopping malls. A Bangkok neighborhood that specializes in its duck rice is Bangrak on Charoen Krung road. In addition, it has also been adapted to other dishes by mixing roasted red pork and Chinese sausage with special gravy, a dish called Khao che po (ข้าวเฉโป) or Khao sia po (ข้าวเสียโป), meaning "gamble away rice". It is considered traditional Teochew cuisine.

The Real Chef of Bangkok

We all know that Bangkok is a dynamic city of stars, culinary adventurers and shine. As visitors, we often rely on guide books that reveal restaurants that in many cases paid for advertising. But what we dont know are the hidden treasures of culinary marvels that the city of Bangkok has to offer. Forget TV for instance, as we have some guys that are doing a great job in discovering Bangkok cuisines on Youtube.

JAY FAI (ร้านเจ๊ไฝ)

Jay Fai (ร้านเจ๊ไฝ) is no doubt one of the most legendary Thai street food restaurants in Bangkok - some people are loyal fans, others say that it’s overpriced. It’s a Thai restaurants in Bangkok that I had been wanting to eat at for a long time, but never got around to it - partly because it is so expensive.

So finally one day for lunch, Ying and I drove over to central Bangkok to try Jay Fai (ร้านเจ๊ไฝ) for the first time. But really quickly, about the name.... In Thai, Jay (เจ๊) means a Chinese Aunty and Fai (ไฝ) means a mole, yes a mole.

What I can tell you first about the restaurant is that the owner is absolutely awesome. She wears ski goggles and a snow cap while she’s cooking, and she cooks over huge fire charcoal, fanning the flame as she expertly cooks. She’s also quite a character, and she loves to chat - so while I was filming she shared all about herself, and how her method of cooking her legendary Thai crab omelet ensures that it doesn’t soak up very much oil. It’s indeed the most amazing omelet you might ever see in your life.

Crab omelet (ไข่เจียวปู) - You can either order the 800 THB or the 1000 THB crab omelet, I went with the 1000 THB. It’s huge, but only uses 2 eggs, but it’s packed with shell-less crab nuggets. The omelet is cooked burrito style, and it’s massive. It’s a must-order when you eat at Jay Fai (ร้านเจ๊ไฝ).

Eating at Thai street food restaurants like this can be all about expectations. You have to go in knowing the prices are very high and you’re going to spend way more money than going to any other corner Thai street food restaurant. That being said, it’s a one-of-a-kind historical culinary legend of a restaurant in Bangkok.

Address: 337-261 Maha Chai Rd, Khwaeng Samran Rat, Khet Phra Nakhon, Krung Thep Maha Nakhon 10200, Thailand

The True Story Behind Tsukemen Ramen

Ramen, glorious ramen: The food that sees us through the good, the bad, the lean times, the lazy times… When in Japan, indulge in as much ramen as you can because it’s a truly spectacular meal when done right. But leave some room; there’s a secret dish, still somewhat unknown outside of Japan, that all food lovers must try: Tsukemen. And there’s only place to go to get it: the basement of the Tokyo train station. Over the years, Tsukemen Ramen became more popular throughout Japan and since 10 years very popular in cities like New York, Los Angeles, Seattle, London and Vancouver.

Founder of Taishoken Ramen Mr. Yamagishi

Like all great things, Ramen’s origins are a bit mysterious, but according to Hiroshi Osaki, a man with perhaps the greatest job title ever — “Ramen Expert” —the first truly specialized Ramen shop opened in 1910. It wasn’t until 1958 that we got instant Ramen noodles and college kids everywhere were saved from starvation.

Turns out the 1950s were a big decade for Ramen. Kazuo Yamagishi invented Tsukemen at 17 while apprenticing at a ramen restaurant in Tokyo in 1951. The story goes that Yamagishi saw a man dipping some noodles into a cup of soup and a culinary event was sparked. 

By 1961, Yamagishi added his new dish to his menu but called it “special Morisoba,” which consisted of a bowl of cold soba noodles and a bowl of hot soup to dip them in. Tsukemen differs from traditional Ramen in two big ways: the noodles and soup are served separately, and the broth for Tsukemen is thicker to better coat the noodles dipped in it. Yamagishi’s creation was a massive hit. Sadly Mr. Yamagishi is no more here with us but his legacy continues to inspire millions of Ramen enthusiasts around the world. 

At first some Ramen purists balked, but Tsukemen has only grown in popularity, in no small part thanks to Ryosei Mita, who studied under Yamagishi. Mita opened Rokurinsha in 2005 and it wasn’t long before he was dealing with lines wrapping around his tiny shop, patiently waiting their turn for a bowl of thick, savory soup and a bowl of either warm or cold noodles. Eventually, Rokurinsha needed to move to accommodate its legion of hungry fans and ended up in Ramen Street in the Tokyo Station basement.

This little 12-seat restaurant is smack in the middle of a massive concourse of Ramen options and still

Traditional Ramen Bowl Set

it has a line for the food. You’ll be able to use that time to choose your meal so you’re ready to tap it into the automated ticket machine at the entrance. Do you want hot or cold noodles (hot noodles help keep the soup warm as you dip, but it’s personal preference), want a normal serving or the extra large (normal is fairly substantial), and what toppings do you want — a boiled egg or shredded pork? You really can’t go wrong, even if you get to the machine that’s completely in Japanese and panic, glancing at the snaking line waiting behind you. Push any one of the pictures of Tsukemen on the machine and you’ll be in gastro-heaven. Conveniently enough, you can use your subway card to pay.

Rokurinsha’s tsukemen broth is simmered for 13 long hours, using a secret recipe that includes things like pork, chicken bones, fish, like dried mackerel, and veggies. It blends together to form a thick, flavor-packed liquid designed to perfectly coat the plump, chewy noodles. In addition to any toppings you might’ve ordered, you’ll get a bamboo shoot and, floating delicately on top, a piece of seaweed holding powdered fish. Maybe some of these ingredients sound unusual or you’re not sure how it’ll all come together, but boy does it. It’s been described as umami and that’s the closest word.

The noodles are specially designed for Tsukemen and are heaven in their own right. They have to be, since they’re essentially the main event in this dish; the broth is more of a dipping sauce to compliment the Chinese-style noodle. They have their own rich, sweet, delicious flavor, so try a few sans broth.

There is some etiquette to enjoying Tsukemen. At Rokurinsha, you’ll place your order and pay at the automated station, then will be shown to a seat. A glass of water will appear, a bib (you will definitely need it), and moments later, your two bowls: broth and noodles. Slurp and slurp loudly as you eat, though try your damnedest not to spray the people around you.

Slurping is a compliment to the chef. In between bites, however, don’t stick your chopsticks into your noodles in lieu of using the holder; this resembles a funeral ritual involving rice. Once you’ve finished your noodles, if you have any broth left, you can ask for soup-wari, which a lighter broth used to dilute the concentrated broth so you can eat every craveable bite. Don’t linger; as soon as you’ve finished, head on out so the next person in line can finally eat.

Taishoken Restaurant at Eifukucho in Tokyo, Japan

Umami powder to unlock the 5th flavour

Rokurinsha is far from the only place in Japan to get Tsukemen, but it’s unequivocally some of the best in the country. They have other locations now, like in Tokyo Skytree, but there’s something about enjoying a world-class dish from a world-class restaurant in the bottom of a busy train station. Only in Japan.


Kazuo Yamagishi the founder of Taishoken Ramen passed away at the age of 80

Hiroshi Osaki, 56, a ramen critic who has frequented Taishoken for 35 years, commented, "What makes good ramen is said to depend on the pork stock, chicken stock and personality, and I think that's the phrase for him (Yamagishi). His ramen represented his gentle character. I will miss him."

A wake for Yamagishi will be held at Gokokuji Temple in Tokyo's Bunkyo Ward on April 7, followed by a funeral ceremony the next day. Mr. Yamagishi but his legendary Tsukemen Ramen (Mori-soba) is the greatest legacy for Ramen fans around the world.

How to make Tsukemen Ramen

The richness of the Tonkotsu broth is well worth the half a day it takes to simmer, just make it a day or two in advance and it will be ready to go. Toppings and extras really make the ramen experience so don’t skimp — and make sure to slurp your noodles like the Japanese do! Although this might not be the authentic recipe but still close to the original version.

Serves 4 – 6


INGREDIENTS

For the Tonkotsu (pork bone broth)
2 pork trotters, cut in half length-ways (ask your butcher to do this for you)

1 kg pork leg bones, cut into small chunks (ask your butcher to do this for you)
2 brown onions, roughly chopped
4 cloves garlic, bruised
5 cm piece ginger, sliced
200 g swiss brown mushrooms, sliced
250 g piece fatty pork belly skin
4 litres water

For the braised pork shoulder
1 kg piece boned pork shoulder or boned and skinned pork belly
100 ml thin soy sauce
150 ml mirin seasoning
100 ml cooking sake
60 g caster sugar
½ teaspoon ground white pepper
2 spring onions, sliced into 2 cm batons
4 cm piece ginger, sliced
2 cloves garlic, bruised
500 ml tonkotsu broth or chicken stock

For the soup

1 medium eggplant, cut into 1 cm dice, salted and rinsed
40 ml canola or peanut oil
1 small leek, thinly sliced
½ cup corn kernels, fresh or frozen
6 shiitake mushrooms, sliced
reserved tonkotsu broth
reserved braising liquid
5 g katsubushi (dried skipjack tuna flakes) or bonito flakes

3 Tbsp Japanese sesame paste (neri goma)
1 Tbsp genmai miso paste
100 g black fungus, sliced or torn

For the eggs

4 – 6 soft boiled eggs, peeled
150 ml soy sauce
10 ml dark soy sauce
40 ml mirin rice wine seasoning

To serve
400 g Japanese ramen noodles
8 – 12 scallops
1 Tbsp butter or oil
1 large handful bean shoots
8 – 12 sheets toasted, salted nori sheets
menma (fermented bamboo shoots)
shichimi togarashi, Japanese chilli sprinkle
extra katsubushi (dried skipjack tuna flakes) or bonito flakes

TIPS

The Tonkotsu stock can be made up to a week prior and stored in the fridge until required. It will solidify when cold but will return to liquid when heated.

Genmai miso is a fermented soybean paste made with brown rice (genmai) instead of the more traditional polished white rice. White or red miso can be used if you’re unable to find the genmai variety.

Salting eggplant removes excess moisture and bitterness. Place diced eggplant in a colander, sprinkle generously with salt and set aside 10 mins. Rinse to remove salt, then pat dry with paper towel.




METHOD

To make the tonkotsu broth, place trotters and bones in a large stock pot over and cover with water. Bring to the boil then reduce heat to low and simmer for 15 minutes. Drain through a colander and discard the dirty water.

Wash pot, trotters and bones, scrubbing where required to remove any excess congealed blood and scum. Return the trotters and bones to the clean pot and cover again with cold water.

Heat oil in a large frying pan over a medium heat. Add onion, garlic and ginger and cook, stirring occasionally, for 5 – 7 minutes or until onions have begun to caramelise. Add onion mixture and mushrooms to the pot of bones, place over a high heat and bring to the boil.

Reduce heat to low and simmer for 30 minutes. Skim the surface of the liquid to remove any scum released from the bones, then place the piece of pork belly into the pot.

Simmer for a further 4 – 6 hours, or longer if possible. Check regularly and top up with water to keep bones submerged until the final hour, then allow the broth to reduce a bit and concentrate. Cool slightly then place a muslin-lined colander over a bowl and strain. Reserve stock and discard solids. The stock can be made up to a week prior and stored in the fridge until required.

To make the braised pork shoulder, place the pork in a saucepan that is an inch or two wider than the meat and a few inches deeper — you want it to have a little bit of room when it is braising but not too much. Add remaining braised pork ingredients (soy sauce through stock) and bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 1 – 1 ½ hours or until tender. Turn off the heat and allow the pork to cool in the stock. When cool, move the pork to a plate and cover until ready to serve. Don’t slice the pork too early or it will dry out. Strain the braising stock through a fine-meshed sieve covered with muslin, reserve liquid and discard solids.

To make the soup, heat oil in a large heavy-based saucepan over high heat. Add the leeks, corn, shitake mushrooms and rinsed eggplant and cook, stirring, until vegetables are golden and tender. Add reserved tonkatsu, braising liquid, and bonito and bring to a boil. Reduce heat to medium and simmer 5 – 7 minutes until the stock has slightly reduced.

Remove pan from heat and immediately whisk in the sesame paste and miso, then stir through the black fungus. You don’t want to bring the soup back to the boil at this point as the stock will split.
While the soup is cooking, prepare the noodles according to packet directions then plunge into cold water to chill.

For the eggs, place soy, dark soy and mirin in a small saucepan and bring to the boil over a medium heat. Add the peeled soft boiled eggs and simmer for 2 minutes or until the yolks are cooked to your liking. Ensure the eggs are completely submerged, topping up with a little boiling water if required.
Heat a medium frying pan over high heat and quickly sear scallops in the butter for 30 seconds on each side.

Divide ramen noodles into serving bowls. Thinly slice pork and halve the eggs, and arrange on top of the noodles. Finish each bowl with scallops and a few pieces of nori. Serve with bean shoots, extra bonito, menma (fermented bamboo shoots) and shichimi togarashi on the side.

Kamikoto Sharpest Knives on Earth

To begin with, I am not a Kamikoto representative, this blog post is to share my experience and review on my recent Kamikoto set purchase. When I first started cooking I quickly figured out that having a sharp knife was important to success in the kitchen. The first cooking class I attended showed me which knives work best for which purposes, and what to look for. Fast forward to last year, when I was taking online courses, and learned even more about kitchen tools. I’ve been pretty obsessed with cutlery since then, and I even have a Santoku tattooed on my arm! Hence, why I am very excited to share my review on this Senshi Kamikoto knife set, with you. I bought my Kamikoto Set on Amazon, you may find further Kamikoto reviews here.

Kamikoto Knife Set: Chef’s Knife

Butternut squash: I used this to peel, slice in half and chop the squash. For the larger cuts, it takes a second to get used to the one-sided edge, because it wants to curve into what it’s cutting. If you know this going into it, it’ll be easier to cut straighter lines. Other than that, the blade is supremely sharp and cuts through the hard squash, effortlessly. For the chopping, there are no issues, and the one-sided edge helps to push the cut pieces away from the blade as you go. The large blade was great for cutting thin slices and Julienne cuts of the squash, as if it were soft!

Butter lettuce: On the other side of the spectrum, soft and airy lettuce can sometimes be smashed while being chopped or cut off of the whole head. With a couple of subtle back and forth motions, the Chef’s knife sliced through the fragile lettuce without smushing it or super visibly oxidizing the edges, which can happen with duller knives.

Rice paper: Now, this one may seem odd, but if you have ever tried making rice paper bacon, you know that chopping uncooked rice paper is HARD! If you don’t have a good knife, you end up cracking the paper into unusable pieces. It can be very frustrating! For this test I ran 1-cm of the tip across the rice paper, then cut down, rolling the blade over the score and it was beautiful. The length of this knife really helps to get a full strip out of the paper.

Avocado: Lastly, I wanted to see if this large blade was versatile enough to get the thinnest slices out of something soft. As you can see from the photo, the slices are oh-so-thin, consistent and this avocado was super buttery. All it took was a few up and down motions and it was effortless. Avocado roses for everyone!

Kamikoto Knife Set: Utility Knife

Carrot: I used this smaller knife to peel, and do an assortment of cuts on a single carrot. Because the blade is nimble, it was not intimidating to use for more delicate or precise work. On the other end, even though the blade is small, it still cut through the dense carrot easily. I really enjoyed cutting the 1/8-inch Julienne sticks with this blade, perfectly.

Tomato: I feel like we’ve all seen the infomercials with a weird knife or tool cutting through tomatoes in one fell swoop. That’s not realistic, or necessary. Cutting tomatoes should require a motion that goes both down and across, to get a uniform slice. The utility knife nailed it, and got thin slices, even from a very soft tomato.

Lemon: I found that I really liked using this blade on the left side of the lemon to slice off thin pieces for zest/drinks. It was super sharp, really easy to work with on smaller items and cuts like this. Then I went for the hyper-thin slices, which sometimes can get messy with dull blades (again with the smushing!). But, in this instance, they were stunning.

Green onion: I love topping Asian-style dishes with green onions! So, I thought it appropriate to try out some delicate angled cuts on one for garnish. The utility knife cut uniformly and completely through, which can sometimes be hard for small, fibrous veggies.

Kamikoto Knife Set: Conclusion

A classical Kamikoto knife set

If you are looking to seriously invest in knives that will possibly outlive you, this knife set is a great choice. Especially, with their lifetime warranty! The price may be a little off-putting, at first, but they have options for everyone. After looking at their site, I found that you can get a great deal on a knife that is made-to-order! The Santoku from Kamikoto can be ordered ahead of time for a fraction of the price, at even less than some competitors of lower quality.

Most importantly, you can really feel the quality of the blades, and the sharpness is pretty incredible. I’m very excited to have these knives in my kitchen, and know that I will be using them again and again. Though, I certainly won’t be lending them out, anytime soon.

The Perfect Asian Spicy Prawn Dish

If you love Asian food, you’ll go mad over these Chilli Garlic Prawns! The sticky sauce is spicy, sweet and garlicky and I think you will be surprised how few ingredients it requires. And when you taste it you will be amazed what great depth of flavour it has! I often wonder who doesn't like spicy prawns unless alergic to it.

This takes 15 minutes to get on the table. Cross my heart. So start cooking the rice before you start

these prawns (shrimp)!

When I go to a restaurant and try a dish I like, I usually have a fair chance of getting pretty close replicating the dish at home. Even if I can’t make something straight off the top of my head, I’ll know where to look to find a recipe to use as a base, or a Chef that makes something similar.

I promise I’m not trying to blow my own horn here (and I can’t do desserts!!), I’m just explaining how this recipe evolved. And it came to be after I had a Stir Fried Prawns (Shrimp) in Chilli Jam at a Thai Restaurant.

I was going to try to replicate it using a homemade Chilli Jam recipe, but then I got lazy. Instead, I tried to achieve the same flavours using a little bit of this, a little bit of that, a dash of this and a splash of that. And what do you know? It came out darn delicious. Really, really tasty and pretty close to making this with a homemade Chilli Jam, but just a whole lot easier and faster.I promise I’m not exaggerating when I say that this really does taste like Spicy Stir Fries you get from modern Asian restaurants. I don’t claim this to be authentic Asian because it probably isn’t an authentic Asian stir fry but every ingredient in the sauce is certainly used in many Asian dishes!

I served this with rice and steamed baby buk choy. Here is my real lazy but very effective way of steaming Asian greens. I know it is not environmentally friendly and one of my friends totally “had a go” at me about this, but I can’t help it, it’s ingrained in my DNA because it’s how my grandmother used to steam Asian greens!

All you do is rinse the vegetables under the tap, shake excess water off (but don’t dry), wrap in cling wrap then microwave for 1 1/2 minutes (or so). That’s it!

You can do this with most Asian greens – Chinese broccoli (gai lan), choi sum etc. And if you want a really great sauce to serve on steamed Asian Greens, try my Chinese Broccoli with Oyster Saucewhich really does taste like what you get at Chinese Restaurants and Yum Cha (it’s made with more than just Oyster Sauce!). I love Lee Kum Kee Oyster sauce which fits perfectly.



Putting rice aside, and assuming you use raw peeled prawns / shrimp rather than peeling your own, my Chilli Garlic Prawns really is a 15 minute dinner. Here is how it goes down:

Finely chop garlic and ginger (green onions/shallots and fresh red chilli is optional garnish);

• Cook prawns (3 minutes tops);
• Make sauce (4 minutes);
• Steam greens (1 1/2 minutes); and
• Serve and look like a hero!

PS I know that I am usually a prawn snob and I really urge you to peel your own prawns but for a quick meal like this, pre-peeled is the way to go. Fresh, if possible. Frozen prawns are just not the same.

ASIAN CHILI GARLIC PRAWNS (SHRIMP)

Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a homemade Chilli Jam stir fry you get at modern Thai restaurants!
Recipe type: Dinner
Cuisine: Asian
Serves: 2-3

INGREDIENTS

10oz / 300g prawns / shrimp (peeled and deveined)
1 tbsp vegetable oil (or canola)
1 tsp sesame oil
2 garlic cloves, minced
2 tsp ginger, grated or finely chopped (can be omitted)
1 - 2 tsp chilli flakes* (Note 1)
½ cup water
2 tbsp Sriracha (Note 2)
1½ tsp soy sauce, light or all purpose
2 tbsp brown sugar (or sub with white sugar)
Garnish (optional)
Sesame seeds
Finely chopped shallots/scallions
Finely chopped red chilies

INSTRUCTIONS

Coat prawns in vegetable oil. Heat well seasoned skillet or non stick pan over high heat. Cook prawns for 2 minutes, or until light golden and just cooked. (Note 3) Transfer onto a plate.

Remove skillet from stove to cool down slightly, and decrease stove to medium.

Add sesame oil into skillet, return to stove. When heated, add garlic, ginger and chilli flakes. Cook until garlic is fragrant and starting to turn golden.

Add water, then remaining ingredients. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a syrup consistency.

Return prawns into skillet and toss to coat in sauce and reheat, and cook until the sauce thickens a bit more.

Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice and steamed baby Buk Choy (Note 4)

NOTES

Sriracha by Huy Fong

* Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.

1. Also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water. Even this Masterfoods Chilli Paste from Woolworths in Australia is fine.

2. Sriracha is an Asian chilli sauce that is made with more than just chilli. It is now common in most supermarkets in Australia, US, Canada and UK. Hereis the one I use from Woolworths.

You can substitute with another hot sauce, even Frank's!

3. How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a "C" and overcooked prawns will curl into an "O". Overcooked prawns have a rubbery texture and are not nice - so don't do it!

4. This is how I steam baby Buk Choy: Rinse under tap, shake off excess water, wrap with cling wrap and microwave for 1½ minutes on high. Remove cling wrap immediately (careful of steam) and serve!

5. Nutrition per serving, assuming 2 (generous) servings. Prawns and sauce only.

The Instant Noodles Review

EARLY DAYS

To understand about instant noodles we have to go back at least 40 years. Right at the epic invention by Mr. Ando. Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating.

Invented Instant Noodles - Sir Momofuku Ando

The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, but air-dried noodle blocks are favored in Western countries.

Instant noodles were invented by Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, a dried noodle block in a polystyrene cup (It is referred to as Cup Ramen in Japan). Instant noodles are marketed worldwide under many brand names.

It was first marketed on 25 August 1958 by Ando's company, Nissin, under the brand name Chikin Ramen. Ando developed the production method of flash frying noodles after they had been made, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, even exceeding that of frozen noodles. Each noodle block was pre-seasoned and sold for 35 yen. Initially, due to its price and novelty, Chikin Ramen was considered a luxury item, as Japanese grocery stores typically sold fresh noodles for one-sixth their price.

THE NOODLES

Indomie Mi Goreng is an instant noodles product line made under the Indomie brand by the Indofood company, the world's largest instant noodle manufacturer, located in Indonesia. Mi Goreng is Indonesian for "fried noodle". Indomie Mi Goreng is simply abbreviated as Indomie goreng by most Indonesians. Indomie Goreng is a type of instant noodle served without soup and is stirred well with soysauce, oil, and seasoning. This instant noodle derived its inspiration from traditional Indonesian dish called mi goreng, a variant of fried noodle common in Indonesia. Many street vendors sell it and traditional mi goreng is considered as common food by the people. I found these instant noodles while living as a young adult in Singapore and fell in love with them. Not only is the seasoning powder tasty, this instant noodle also comes with seasoned oil, hot sauce, sweet soy sauce, and fried onions. What American brand of instant noddle can compete with such amazing choices for a party in your mouth?!

Instant Noodles ''Mama'' Shrimp Tom Yum Flavour. Here is a dish we eat regularly, Instant Noodles Shrimp Tom Yum Flavour. A spicy hot & sour noodle containing aromatic lemon grass & kaffir lime leaves, and galangal. This Tom Yum recipe has a nice spectrum of tastes and aromas with the red chili oil droplets on top of the soup. You can jazz up this instant noodle with lots of delicious ingredients. Recommend adding shrimps, Tofu and vegetables to this authentic Thai flavors tasting broth. These are really delicious and much better than plain ole top ramen. It comes with chili powder, the lime shrimp sauce and a bit of an oil, all in separate little packs so you can control how much you put in.

Samyang Bulldark Spicy Chicken Roasted Noodle! When the package came, the noodles were all in one piece, no broken or smashed pieces! The instructions are easy to follow, of course after watching all the challenge videos, most people probably won't need to rely on the instructions on the package. The noodle itself is pretty hot. At first, it doesn't seem too bad, but as you keep eating the heat rises. These ramen also had a hint of sweetness to me, which I really enjoyed. I can usually handle my spicy really well, I wouldn't rate the spiciness as intense as the internet makes it to be. Personally, I would give the spice rating a 8/10. Overall, I really enjoy the ramen and I even crave it sometimes! I love spice, and I make a point to put hot sauce on nearly everything I eat. My taste buds were primed for a spicy noodle of this magnitude, but it was still a pleasure to try something that really gets my mouth burning.

Nongshim, meaning farmer’s heart in Korean, represents our care and dedication for the food we bring to your table. We carefully select the highest quality ingredients with the same mind of the growers in the field to create exceptional products with delicious flavors. With the mission of providing better food and services, we continue our efforts to create a variety of noodles and snacks. From our Chefs Best Taste Award winner Bowl Noodle products to everyone’s favorite snack Shrimp Crackers, we strive to satisfy the cravings for tasty food. I have been eating these noodles since I was a young child. Whether you eat them straight up with nothing added, or you add meat, seafood or vegetables....they are awesome. Highly recommended!

These are sweet and spicy. While i don't feel they are as good as the original flavor, they are still pretty good and worth trying.The flavor can be a little bland so you may want to add some kecap manis or some siracha. Otherwise, these a pretty good. I cannot say enough good things about this. After years of Top Ramen and Maruchan, I decided to give this a try. I was thrilled. It has the standard salty seasoning packet, but it also comes with separate soy sauce, chili sauce, oil, and fried onions that you can combine in different ways for a unique flavor experience each time. The seasoning is a little on the sweet side, so you'll almost certainly want to use the chili sauce to cut it. The noodles are very dense and give this a real sense of substance. Good either by itself or mixed with vegetables, tofu, or meat.

I am not a ramen expert by any means, but this brand is quite tasty. I dress mine up with veggies (bok choy or spinach), sliced hot dogs (I know it sounds weird, but the fatty content and salt add to the flavor), mushrooms, and an egg. The price is steep compared to maybe what might be available at a Chinatown, so in the end it doesn't end up being quite the cost cutting convenient meal you might think instant ramen should be. Again, this is my favorite ramen, and well worth the ~$2/each price tag, especially if you add some protein to make it a full meal. I can only hope Amazon restocks soon, as I've had a craving for these lately only to find them out of stock.

Fire hot! really hot! If you like spicy noodles these are very nice. Chili is listed before sugar which is quite rare in my experience. Ottogi still makes their noodles in South Korea, so you know you're getting the real thing without a modified taste profile or reduced heat. At its current fluctuating price of $22-24 its a really good deal. If you like Nong Shim, spend a few extra bucks and try these ! But watch out, before you try make sure that you have at least one glass of water ! haha

This Ramen Noodle Soup by Maruchan is what you can expect visiting a Ramen shop. The taste can keep up with the major Ramen brands. The good point is that this has ZERO trans fat which can be sometime rare to get. Maruchan offers a wide variety of delicious Ramen flavors. Maruchan also offers less sodium Ramen and tasty ethnic food flavor products as well. I personally love this Maruchan shrimp flavored ramen.

Nissin Chicken Ramen is the ultimate Ramen experience. Epic in taste and flavour is excellent! This is a one-of-a-kind, Ramen Noodle (the first one marketed, I believe,... 55 yrs ago). This is the second time I've ordered these Nissin Chicken Ramen Noodles. They came in a timely manner and were packed securely. I simply love this flavour.. it's one of my all time favorite. This classical instant noodle ramen brings up memories, I wish I had a time machine! 

Made my first bowl and it was very good. I only used half the packet of sauce, and the soup broth was just right, good flavor. I added green onions, bok choy, barbecue pork and an egg - a full meal. Next time I'll add some homemade shrimp dumplings (like shrimp won tons). Really liked the texture of the noodles. Saved the remainder of the sauce packet in a glass jar, couldn't see throwing it out; will use it later with some soba noodles. After eating this ramen I don't think I can go back to eating the ramen you normally find in the supermarket. Will certainly buy more! Will try other flavors in the future.