Over the weekend, our in-house teenage chef spent most of her time in the kitchen to whip up some of her favorite dishes. To 'celebrate' more time at home after 5 days of face-to-face classes in school this week (back to school after more than half a year of remote learning), she tried several new dishes. Sherilyn loves spending time in the kitchen to try out new recipes to destress.
We had dry ramen with minced pork, Onsen tamago amd ramen eggs. The ramen noodles were made from scratch and ramen eggs marinated yesterday. Even the Japanese tare sauce for the noodles was made from scratch.
The ramen noodles were perfect and silky-smooth. And the secret?
Knead them with your FEET 😜 That's what the Japanese do.
Chef Sherilyn placed the dough in a Ziplock bag, put on clean socks and danced on top of the bagged dough😆
We had these for dinner on Saturday and again for lunch on Sunday. In fact, we didn't mind having it again for lunch the next day as the dry ramen tasted as good as the ones from Japanese restaurants!
 |
| Noodles churned out from the Kenwood mixer. |
 |
| Fried stuffed brinjal with minced pork and torch ginger flower. This dish was born as S was clearing the fridge and found a long brinjal and some torch ginger flower that had been sitting inside for weeks. |
 |
| Homemade satay sauce, made with love by S. Love this peanut sauce with loads of aromatic spices and sambal from Catermate. She made the sauce to go with pan-fried salmon the other day. We used the leftover sauce to go with the fried stuffed brinjal. |
No comments:
Post a Comment