Month: December 2018

Shoyu Ramen

 

Ingredients For the Broth (Makes 8 to 10 servings)

6 lb pork neck bones

2 oz ginger, sliced

2 bulbs garlic, cut into halves

1 large leek, cut into half and wash every layers really well then drain

1 1/2 oz kombu, dried kelp

1 1/2 Tbsp chicken stock powder

24 cups cold water

 

For the Chashu (Makes 8 to 10 servings)

2 lb pork belly or pork butt

 

For the Tare (Sauce) (Makes 8 to 10 servings)

1 1/2 cup soy sauce

3/4 cup sake

3/4 cup mirin

ginger, sliced

1 clove garlic, crushed

 

For the Ramen Bowl (Makes 1 serving with below ingredients)

3 oz bean sprouts

1 portion of fresh, frozen (5 oz each) or dried (3 oz each) ramen noodles

2 green onions, chopped

1 soft boiled egg, cut into half

1 garlic cloves

Egg foo young is easy to make and it is very healthy. You can add different protein and vegetables in it. Really nice flavor for such simple recipe. When I was in primary school, my mom used to make this often for my breakfast. It takes less than 10 minutes and it is so delicious. I hope you give it a try.

LIST OF INGREDIENTS (SERVES 3-4)

**FOR THE EGG MIXTURE

5 eggs 4 ounces [113 grams] of ground pork [pre cooked]

4 ounces [113 grams] of peeled shrimp

1/2 cup of carrot

1/3 cup of Chinese leeks

1/3 cup of Chinese chives

1/3 cup of cabbage

1/4 cup of freshly chopped hot chili

1 tbsp of soy sauce

2 tsp of oyster sauce

1/2 tsp of black pepper

Salt to taste [I use about 1/4 tsp]

 

**FOR THE SAUCE**

1 tbsp of oyster sauce

1 tbsp of soy sauce

1 tsp of sugar

1 tbsp of corn flour

1/2 tsp of white pepper

1 cup of water or chicken broth (Homemade chicken broth video link: https://youtu.be/sEMzsMFtPBk)

 

**HOW TO MAKE EEG FOO YOUNG**

Cut cabbage, carrot into thin shreds. Cut Chinese leeks and Chinese chives into short strips. Chop some fresh hot chilies

Roughly cut the shrimp into small pieces. Pre-cook the ground pork.

Beat 5 eggs.

Mix every thing in a big bowl, and add all the seasoning, which are 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of black pepper, salt to taste. I use about 1/4 salt.

Turn the heat to high and heat up your wok for about 10 seconds. Add 1 tbsp of vegetable oil. Then turn the heat to low because the egg is very easy to burn. Take about 1/2 cup of the egg mixture. Carefully put that in.

Fry this on low heat for 1-2 minutes each side or until both sides are golden brown. Because my wok is round bottom so I can only do one at a time. If you are using a big frying pan, you might be able to fry many at the same time.

Next, we are making the gravy. In a small sauce pot, add about 1 tbsp of oyster sauce, 2 tbsp of soy sauce, 1 tsp of sugar, 1 tbsp of corn flour, 1/2 tsp of white pepper and 1 cup of water. You can use chicken broth if you have it. Give that a mix and we will put this on the stove. Cook it on medium heat.

If you see it start bubbling, turn the heat to low. Keep stirring it.

Once you see the sauce becoming thick … Turn off the heat and pour the sauce on the egg foo young.

Enjoy your meal!

If you have any questions about the recipes, just post a comment, will help you out as soon as possible!