Friday, August 26, 2016

Ramen Burger - Grilled Miso Chicken

An unusual grilled chicken burger which sandwiched with two ramen buns instead of the normal bread bun! hahaha I'm not that creative to come up with this new idea lah. I've got inspired by  Keizo Shimamoto whom created this ramen burger.  Instead of making beef patties, I've prefer grilled miso chicken to match with this ramen bun....Japanse fusion burger!!?? ^0^

Kids meal : Ramen burger, miso soup, fruit cocktail & chips! 

The miso chicken is oven baked! Crisp and golden brown, great to serve with plain rice too!

Ramen Burger - Grilled Miso Chicken
  • 600gm boneless chicken thigh meat
  • 1/4 cup red miso paste
  • 3 tbsp mirin
  • 2 tbsp rice wine
  • 1 tbsp sugar
  • 1/2 tbsp light soy sauce
  • 4 cloves garlic, mashed
  • 1 packet instant noodle (Nissin brand)* 
  • 1 egg, lightly beaten*
  • salt & pepper to taste
  • pea sprouts
  • tomato
  • cheese slices
* 1 packet of noodle is enough to make into 4  ramen patties (2 ramen burgers) for small eaters. Or 2 large ramen patties (1 ramen burger) for big eater ^0^. This attempt I did not add in any egg to bind the ramen patty. The thinner patties are trickier to handle whereas the large patty (divided into 2 potions) is thick and firm enough to hold its shape. So I suggest to add in the beaten egg into the cooked ramen if you want to form it into 4 small (thin) ramen patties.

  1. Combine miso paste, mirin, wine, sugar, soy sauce and garlic and mix into a smooth paste.
  2. Coat the chicken meat with the miso mixture evenly. Allow to marinate overnight in fridge.
  3. To make the ramen bun : Bring a pot of water to boil. Add in instant noodle and cook till al dente. To not overcook. Drain well and cool down slightly. Mix in beaten egg, salt and pepper to taste.
  4. Divide the noodle into 4 equal portions. Line 4 small round ramekins (or use small disposable round container) with cling wrap. Place in a portion of noodle and press down. Cover with cling wrap and press down firmly. Repeat with the other portions. Chill in fridge for at least 30mins to firm them up.
  5. Meanwhile, place marinated chicken meat, skin side down, on a lined baking sheet. Bake in preheated oven at 200 deg cel for 15 mins. Turn the meat and bake for another 10mins. Remove from oven and cool down slightly. Slice into portion slightly smaller than the diameter of the ramen bun. 
  6. Heat a little olive oil in a non-stick pan. Place the firmed noodle bun over the pan and fry till brown over medium low heat.  Carefully turn the buns over and fry the other side till golden brown. 
  7. To assemble : Place a piece of ramen bun on a serving plate, layer with some pea sprouts over. Place a piece of grilled miso chicken over. Top with cheese slices and tomatoes. Place another slab of ramen bun over. Serve immediately!

The kids ramen burger (x2) is made with 1 packet of instant noodle. The patties is rather thin and is large enough to fill them up. Hmmm next attempt I should add some beaten egg to help to bind the thin patties better.

This 'adult' size ramen burger is made with 1 packet of ramen (without egg binder) and it holds its shape well as they are thicker.

Wednesday, August 17, 2016

Tom Yum Seafood Fried Rice

Fried rice is always a welcome dish on our dining table, won't fail to make the kids to empty their plates and asking for 2nd helping! 

This fried rice is not spicy at all, maybe I've only added 50gm of tom yum paste for 5 cups cooked rice. But the taste is very tantalising, each mouthful is full of tom yum flavours....yum yum yum. Still have 1/2 portion of the paste left in fridge...what should I cook next?  :)

  • 5 cups cooked rice
  • 100gm prawn, wgt after shelled
  • 300gm squid, sliced
  • 3 eggs, lightly beaten
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 50gm Tom Yum paste
  • 2 kaffir lime leaves, thinly sliced
  • 1 carrot, diced and blanched
  • 100gm sweet corn kernels
  • fish sauce to taste
  • spring onion for garnishing

  1. Marinate prawn and squid lightly with salt and pepper.
  2. Heat some oil in wok. Add in prawn and squid and fry lightly till prawn turn pink. Remove and set aside.
  3. With remaining oil in wok, add in beaten eggs and fry into omelette. Use the wok spatula to break up into pieces. Remove and set aside.
  4. Add in 1 tbsp oil in wok. Add in onion and garlic and saute till fragrant and onion is softened.
  5. Add in tom yum paste and lime leaves and fry for another minute.
  6. Add in rice and toss to mix till grains are evenly coated with the paste.
  7. Add in cooked seafood and omelette and mix evenly over high heat till heated through.
  8. Drizzle in fish sauce to taste.
  9. Turn off heat and serve immediately.

Friday, August 12, 2016

乌鸡糙米粥 Black Chicken Brown Rice Porridge

Playing with my rice cooker again! This time not baking cake with it but cooking porridge instead! hehehe first time trying cooking porridge in the rice cooker and the result is not too bad! The porridge is not too diluted nor too thick, and the broth tasted 清清淡淡 not too overwhelming with Chinese herbs flavours. Bet this is one of my weekly dish from now onwards. :) 

Simple Chinese herbs added into this nourishing brown rice porridge : dangshen, red dates and wolfberries 

Place everything into the rice cooker pot, cover and press the 'porridge' cooking function and wait for it to be ready. Thats simple!

  • 150gm brown rice
  • 1 whole black chicken 乌鸡
  • 20gm dangshen 党参
  • 3 red dates 红枣
  • 1 heap tbsp wolf berries 枸杞子
  • salt to taste
  • 1200ml water
  • chopped spring onion for garnishing
  • sesame oil

Method (rice cooker method)
  1. Trim and rinse black chicken thoroughly. Pat dry. Sprinkle 1 tbsp chinese wine and 1 tsp salt over and rub evenly all over the chicken. Let it marinate for 30mins.
  2. Wash and rinse brown rice. Drain well. Place in rice cooker.
  3. Rinse the herbs well. Cut the dangshen into sections. Place into rice cooker with the brown rice.
  4. Add in black chicken. Fill the rice cooker with water.
  5. Select 'porridge' cooking function and press start. When 'beep' buzz off, open the rice cooker and add in salt to taste. If you prefer the grains to be softer, reselect the 'porridge' function and cook again.
  6. When is done, transfer the cooked black chicken into a serving casserole. Stir the porridge briefly and ladle into individual serving bowl. Garnish with chopped spring onion and drizzle over some sesame oil. Serve immediately with the black chicken meat.

By Peng's Kitchen

Tuesday, August 9, 2016

MSW Durian Egg Tarts

Oh my I really like this batch of MSW (猫山王) Durian Egg Tarts! The egg custard is so smooth and creamy with very rich durian flavours! If you are a fan of durian and egg tarts, you should try this recipe out, it won't disappoint you! ^0^

Ingredient (approx 11 small tarts and 3 big tarts)

  • 75gm salted butter
  • 1 tbsp icing sugar
  • 1 large egg
  • 150gm plain flour
  • pandan paste (optional)
  • 150gm durian puree (using others grade of durian will yield different results of this tarts)
  • 150gm hot water
  • 60gm sugar
  • 2 large eggs 
  • 75gm milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt

  1. Combine butter, sugar and egg in a mixing bowl. Using a electric mixer, cream the mixture till light and creamy. Beat in pandan paste if using.
  2. Add in flour gradually and lightly beat till just combine. Once it is well mixed, using hand to press the mixture together to form a dough. Do not overwork the dough. 
  3. Cling wrap the dough and chill in fridge for 10-15 mins.
  4. Take the dough out of the fridge. Divide the pastries into equal portions. For my tart cases, small cases I'm using 25gm, large cases using 30gm of dough.
  5. Roll individual dough into a ball. Place the dough into tart cases and lightly press out to line the cases.
  6. Chill the lined tart cases for at least 30mins before using.

  1. Add fine sugar into hot water and mix until the sugar is completely dissolved. Cool down slightly.
  2. Stir in durian puree and sift the mixture, set aside.
  3. Beat eggs with milk, vanilla and salt. Combine with durian puree mixture and mix well. Sieve again.
  4. Preheat oven to 180 deg cel. When is ready, remove the tart cases from fridge, pour in egg mixture into each tart shells. Bake for 15-20 mins for small tart, 20-25 mins for big tarts.
Recipe ref : Annielicious WendyinKK

Sunday, August 7, 2016

MSW Durian Butter Cake

Durian is in season again!! Have you enjoy your feasting for this season? ^0^ I've bought some MSW (猫山王) again for baking as I like its creamy rich flavour. No additional durian essence is needed in this durian butter cake. The lovely MSW durian puree is enough to make this butter cake pack with durian flavours! Moist, tender crumbs....oooh nice to enjoy a slice with a cuppa of hot tea! 

I've adapted the famous Mrs Ng SK's butter cake by adding in addition durian puree to come up with this MSW Durian Butter Cake. After reducing the original sugar amount as the durian puree is sweet, the sweetness of this butter cake is just right! 

Ingredient (8" square pan)
  • 230gm salted butter
  • 100gm fine sugar
  • 200gm eggs, without shells 
  • 1/2 tbsp vanilla extract
  • 250gm fresh MSW durian puree
  • 200gm self raising flour, sifted

  1. Preheat oven at 160 deg cel.  Grease and line the base of the 8" pan with baking paper.
  2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
  3. In another mixing bowl, cream butter with 50gm sugar until pale and fluffy.  Add in egg yolks one by one and beat well after each addition. Beat in vanilla extract.
  4. Beat in durian puree until well incorporated.
  5. Add in the flour in 3 additions and mix on low speed until incorporated. 
  6. Fold in meringue in 3 batches until well combined.
  7. Pour batter into pan and level. Bake for 50-55 minutes or until skewer comes out clean. Cool in pan for 10 mins before unmoulding. Cool on rack completely before slicing.
* to create the dark lines in between the cake : spread 1/2 of the cake batter into the pan, dust a thin layer of cocoa powder evenly over. Gently spread remaining batter on top of the cocoa powder layer.

By Peng's Kitchen

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