COORDINATION Mia Chenyze PHOTO Jasper Yu ART DIRECTION & STYLING Nikki Ho
RAMEN WITH CHAR SIEW AND ONSEN EGG
By Ken Chia, Chef-owner of Rice & Fries, 484 Changi Road (9738-6648)
1/4 pack Japanese Ramen Char Siew*
4 packs Japanese Ramen Soup*
4 eggs, chilled
4 discs Japanese Noodles Ramen*, thawed in the fridge for 1 hour
1/2 carrot, julienned
1/2 leek, thinly sliced
2 stalks spring onions, julienned
*Available at Mmmm!, including #04-55 Square 2, 10 Sinaran Drive, tel: 6397-6818; and #B1-23 Changi City Point, tel: 6604-9015.
1 Thaw the frozen char siew in the fridge 3 hours before cooking. After 2 hours, cut the char siew into 0.5cm-thick slices and return it to the chiller to thaw for another hour.
2 Place the frozen soup into a large pot. Cook over medium heat for 20min or until the soup reduces to about 1.6 litres.
3 Prepare another pot of boiling water and cook the eggs for 6min, then immediately shock the eggs in an ice bath to stop them from cooking further. Peel the eggs and chill them in the fridge until you’re ready to serve.
4 When the ramen soup is almost ready, set another pot of water to boil, to blanch the noodles.
5 When the water reaches a rolling boil, prepare the noodles: Place them in a sieve and immerse in hot water for 10sec. Give them a quick rinse in cold water, then dip in hot water for another 10sec. Split the noodles into four portions.
6 Dip the thawed char siew in the pot of ramen soup for 10sec to warm them up before adding to the noodles. Do the same for the eggs.
7 Finally, ladle the hot soup over the noodles and garnish before serving.
This article was first published in Simply Her November 2015.