Japanese Tsukemen - cold ramen recipe

Usually when we talk about Japanese ramen, we think of a big bowl of broth with ramen inside, serve hot... but cold ramen exists too! It is served separately from the hot broth.

This recipe is so good, I really love taste - sour & salty taste blends well with pork!

Ingredients
100g pork belly slices
1 small dried red chili pepper

400ml water
1/2 tbsp chicken stock powder
2 tbsp sake
1 long scallion
1 clove garlic, medium size
1 fresh ginger root, 2"

3 tbsp soy sauce

40g Shiitake mushrooms
40g Shimeji mushrooms
1 leek

1/2 tsp sesame oil
1 tsp vinegar

2 bags fresh ramen or Tsukemen noodles


1 soft boiled egg, click here for recipe
1 scallion, thinly sliced

bonito flakes

Instructions
1. Remove pork belly skin if there is any
Divide it into 3" wide portions

Crush garlic and ginger with a wooden spoon, do not chop them at all
Slice red chili pepper into thin rings

Slice the leek diagonally

2. In a cooking pot, without oil, fry pork belly until fat releases
Add in red chili pepper, stir fry until fragrance releases

3. Add in water, chicken stock powder, sake, scallion, garlic and ginger
Bring to boil, when boil turn down the heat to low, let it simmer for 10 mins

4. After 10mins, remove scallion ginger & garlic
Add in soy sauce, mushrooms & leek, let it simmer for 5 mins

5. Add sesame oil and vinegar
Turn off the heat and cover the lid to keep hot

6. In another pot, boil water to cook ramen/noodle for 1-2 mins
Discard water, rinse ramen/noodle under cold water

7. Serve ramen/noodle on a plate, place 1/2 boiled egg at the edge

Serve pork mushroom broth in a bowl, sprinkle bonito and scallion

8. Take some ramen/noodle into the bowl, dip the broth and eat

Enjoy!

Lemon layers dessert

I made some lemon curd, but what to use with it?

Using the concept of tiramisu, I can make some layers of lady's finger and lemon cream cheese :)
That was how I developed this lemon cream cheese

It is free to assemble everything in any size of serving container, it is nicer to serve in individual glass though. Multiply the quantity if you need to.

Ingredients - 8 tiny glasses (5.5cm diameter & 5cm height)
120g cream cheese
120g lemon curd*

24 lady's finger, click here for the recipe
250g lemon curd, click here for the recipe

* you may want to add more lemon curd if you want stronger taste

Instructions
1. Let cream cheese sits at room temperature for 1 hour or until it becomes soft

2. In a mixing bowl, beat cream cheese

Add in lemon curd, little by little

3. Taste it before you want to add extra lemon curd


Assemble
- Place lady's finger at the bottom
- Place lemon cream cheese
- Place lady's finger
- Place lemon curd
- Place lady's finger

Enjoy!