Easy ramen burger

Noodles hamburger

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.

  1. Cook the instant noodles according to the package and season it. (The Japanese always season it with dashi stock).
  2. When the noodles is fully cook, leave it cool and then mix it with beaten egg.
  3. Wrapped it with some plastic foil.
  4. Put them into a ramekin and press them flat until it looks like the picture on top.
  5. Put them into the fridge for an hour to get the shape.
  6. Heat the frying pan with some oil and then pan-fry it.
  7. 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!!!



Chinese braised chicken


I found this recipe from the nobcook site but make some minor adjustment on the ingredients.


  • Chicken pieces
  • Sesame oil
  • Carrot
  • Shitake mushroom
  • Spring onion (white part)
  • Ginger (slices)
  • Garlic
  • 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
  • Water


  • Dark soy sauce
  • Oyster sauce
  • 1/2 tsp – 5-spice powder


  1. Heat the sesame oil.
  2. Add in the chicken pieces and cook until no longer pick.
  3. Add white part of the spring onion, ginger, garlic and stir fry for 5 minutes.
  4. Add in carrot, seasoning and the water.
  5. Cover the lid and simmer for 5 minutes.
  6. Turn the chicken, then add in 1/2 teaspoon sugar for the sweetness and beautiful glaze.
  7. Then simmer for another 5 minutes.
  8. Add the shitake mushroom at last and mix it well.
  9. Cook for another 2-3 minutes.
  10. 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.

Pandan Chiffon Cake


Finally, my chiffon cake is in the right shape after many attempts.

Part 1:

  • 5 egg yolks
  • 25g sugar
  • 100g cake flour
  • 1 tsp baking powder
  • 3 tbsp olive oil
  • approximately 90ml pandan leave juice

Part 2:

  • 5 egg white
  • 60g sugar
  • 1/2 tsp cream of tartar


  1. Add 25g sugar into the egg yolk and mix well.
  2. Add the shifted cake flour and baking powder into the mixture.
  3. Add the pandan juice and oil into the mixture. Mix them well and without any lump.
  4. Beat the egg white and add 65g sugar gradually.
  5. Beat the egg white until soft peak and add cream of tartar.
  6. Then, beat the egg white until stiff peak (turn the mixing bowl and the egg white will hold).
  7. Put 2 to 3 scoops of egg white into the pandan mixture. Scoop around it