Ramen burger??? As everyone knows that Japanese loved their noodle (ramen) and that is how it was invented. It was created by a Japanese-American (I guessed).
You can make this yourself for fun and it is very easy. All you need is a pack of instant noodle and egg.
- Cook the instant noodles according to the package and season it. (The Japanese always season it with dashi stock).
- When the noodles is fully cook, leave it cool and then mix it with beaten egg.
- Wrapped it with some plastic foil.
- Put them into a ramekin and press them flat until it looks like the picture on top.
- Put them into the fridge for an hour to get the shape.
- Heat the frying pan with some oil and then pan-fry it.
- There you’ve the piece of bread (ramen) for your hamburger.
You can do exactly the same method with multi-grain rice or brown rice, this type of rice is sticky when cooked. So, you don’t need any egg for it. Use the left-over rice is even better. The Malaysia chicken ball rice shared the similar concept, shape the rice.
Have fun with it!!!
I found this recipe from the nobcook site but make some minor adjustment on the ingredients.
- Chicken pieces
- Sesame oil
- Shitake mushroom
- Spring onion (white part)
- Ginger (slices)
- Sugar – 1/2 tsp or less (I don’t like too sweet in the dish)
- Chinese coriander – for garnishing OR Spring onion – the green part
- Dark soy sauce
- Oyster sauce
- 1/2 tsp – 5-spice powder
- Heat the sesame oil.
- Add in the chicken pieces and cook until no longer pick.
- Add white part of the spring onion, ginger, garlic and stir fry for 5 minutes.
- Add in carrot, seasoning and the water.
- Cover the lid and simmer for 5 minutes.
- Turn the chicken, then add in 1/2 teaspoon sugar for the sweetness and beautiful glaze.
- Then simmer for another 5 minutes.
- Add the shitake mushroom at last and mix it well.
- Cook for another 2-3 minutes.
- Turn-off the fire and garnish with Chinese coriander or green part of the spring onion.
You can always add something extra inside this dish to make it a little colorful.
Finally, my chiffon cake is in the right shape after many attempts.
- 5 egg yolks
- 25g sugar
- 100g cake flour
- 1 tsp baking powder
- 3 tbsp olive oil
- approximately 90ml pandan leave juice
- 5 egg white
- 60g sugar
- 1/2 tsp cream of tartar
- Add 25g sugar into the egg yolk and mix well.
- Add the shifted cake flour and baking powder into the mixture.
- Add the pandan juice and oil into the mixture. Mix them well and without any lump.
- Beat the egg white and add 65g sugar gradually.
- Beat the egg white until soft peak and add cream of tartar.
- Then, beat the egg white until stiff peak (turn the mixing bowl and the egg white will hold).
- Put 2 to 3 scoops of egg white into the pandan mixture. Scoop around it