Recipes

Posted on

Homemade Ramen

Homemade Ramen

Ingredients

  • For the Pork Bone Broth

  • 3½-4 lbs. pork bones

  • 2 leeks, ends trimmed and roots cut off

  • 8 cloves garlic, unpeeled, smashed

  • 8 cups water

  • For the Shoyu Tare

  • ½ cup soy sauce

  • ¼ cup mirin

  • 2 tablespoon dry sake

  • 1 teaspoon brown sugar

  • 1 teaspoon rice vinegar

  • Ramen Assembly and Toppings

  • Japanese ramen noodles

  • 2-3 green onions, chopped

  • 2 large eggs

  • dried seaweed

  • roasted sesame seeds

Directions

  • For the Tonkotsu Pork Bone Broth
  • Soak the pork bones for 1 hour to remove any impurities.
  • Cut the leeks in half and clean all of the layers well to remove any dirt trapped inside.
  • Drain and clean the pork bones well. In a large pot, add the pork bones, leeks, and smashed garlic,. Add enough water to the pot to cover the bones. Bring the water to a boil and boil rapidly for 15 minutes, then reduce to a simmer and cover with a lid. Simmer the broth, covered, for at least 5 hours, but preferably 12 hours or up to overnight. The longer you simmer the broth the more flavorful it will be.
  • Drain the broth through a colander into a large bowl. Then strain it again through a fine-mesh strainer to remove any bits of pork or vegetables.
  • Make the Tare
  • In a medium pot, combine the soy sauce, mirin, sake, sugar, and rice vinegar. Bring to a boil and then simmer, set aside until ready to use.
  • For the Soft-Boiled Egg
  • Bring 3″ of water to a boil in a large pot. Lower the heat and use a spoon to very carefully and gently lower the eggs into the water. Once all of the eggs are added, increase the heat to medium, set a timer, and boil for 6-7 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking.
  • Assemble the Ramen
  • Cook the ramen noodles according to the package instructions. Add to a large bowl along with dried seaweed. Pour in your desired amount of broth and tare and top with thin slices of the pork belly, soft-boiled egg, sliced green onions, and sesame seeds. Serve warm.

Notes

Posted on

Port Light

Port Light

Ingredients

  • 1 ounce lemon juice

  • ½ oz passion fruit syrup

  • ¼ oz grenadine

  • 1 ½ oz bourbon

Directions

  • Shake all liquid ingredients together with ice in a shaker, then pour into a double rocks glass.

Notes

Posted on

Mai Tai

Mai Tai

Ingredients

  • 2 ounces aged rum

  • ½ oz rhum agricole

  • ½ oz orange curaçao

  • ½ oz orgeat syrup

  • ½ oz lime juice

  • Mint sprigs

  • Lime shells

Directions

  • Shake all liquid ingredients together with ice in a shaker, then pour into a double rocks glass. Garnish with a mint sprig and one lime shell.

Notes

Posted on

Coconut Rice

Coconut Rice

Ingredients

  • ¾ cup coconut water

  • 2/3 cup coconut milk

  • ¾ cup jasmine rice

  • ¼ tsp salt

Directions

  • In a medium saucepan, bring the coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until the liquid has been absorbed (there may be just a little bit of excess in the center which you can drain off), about 20 minutes. Fluff with a fork, then let rest for 5 minutes.

Notes

Posted on

Carrots with Black Sesame and Ginger

Carrots with Black Sesame and Ginger

Ingredients

  • 2 tablespoons sesame oil

  • 2 teaspoons minced ginger (fresh or paste)

  • Shredded carrots (1 – 1 ½ cups)

  • ¼ cup water

  • Coarse sea salt

  • 1 teaspoon soy sauce

  • 1 tablespoon toasted black sesame seeds

Directions

  • Heat the sesame oil in a large skillet set on high heat. Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just about 30 seconds. Add the carrots and stir to combine them with the ginger and oil. Add a big pinch of salt and the quarter-cup of water and turn the heat down to medium-high. Cook until the water evaporates and the carrots just begin to soften, about 4 to 5 minutes. Stir in the soy sauce and sesame seeds, and serve.

Notes

Posted on

Char Siu Pork

Char Siu Pork

Ingredients

  • 2 Pork Tenderloins

  • 1 tablespoon ‘alaea (Hawaiian red salt)

  • 1 cup packed brown sugar

  • 1/3 cup mild honey

  • 1 ½ teaspoons Chinese 5-Spice powder

  • ¼ cup hoisin sauce

  • 3 tablespoons whiskey

Directions

  • Rub the tenderloins with the salt and place in a gallon-size Ziploc bag. In a bowl, combine the sugar, honey, 5-Spice powder, hoisin, and whiskey to make a marinade. Whisk together until well-combined. Refrigerate 1/3 of the marinade in an airtight container for basting, and pour the remaining marinade in the Ziploc bag with the tenderloins. Massage the bag gently to ensure both tenderloins are covered in marinade, then seal the bag and refrigerate it overnight.
  • When ready to cook, preheat the oven to 350°, and fit a roasting pan with a rack at least 2” tall. Fill the pan with ¼” of water. Place the tenderloins on the rack and roast for 20 minutes. Flip the tenderloins and baste them with half of the remaining marinade and roast for another 20 minutes. Flip and baste again, then roast for another 20 minutes. The tenderloins should be cooked through and still moist at the center. Transfer the tenderloins to another rack to cool for a bit. The pork can be served immediately, or cooled completely for use in another dish.

Notes

Posted on

Züri Gschnätzlets

Züri Gschnätzlets

Ingredients

  • knob of butter

  • 600 g veal, cut into strips

  • handful of flour

  • 1 onion, diced

  • 250 g mushrooms, sliced

  • 125 ml white wine

  • 125 ml cream

  • 250 ml stock

  • salt and pepper

  • parsley

Directions

  • Melt the butter in a large frying pan. Dust the veal with flour and fry in the butter for about three minutes. Remove from the pan.
  • Add the onion and mushrooms to the pan and fry for a few minutes. Add the white wine, then the stock and bring to a boil. Turn the heat down, add the cream, and stir until you get a creamy, uniform sauce.
  • Add the meat back to the pan, then season with salt and pepper.
  • Garnish with parsley.

Notes

Posted on

Rösti

Rösti

Ingredients

  • between 800 g and 1 kg potatoes

  • nutmeg, salt and pepper to taste

  • enough fat to cover your pan (see below)

Directions

  • Ideally the day before, boil the potatoes in their jackets, in salted water. This usually takes around 20-25 minutes. You are looking for potatoes that are cooked, but still a little firm. Cool them completely and keep them in the fridge until needed.
  • Peel the potatoes (the skin should come off very easily, and usually I just scrape it off with a butter knife), then coarsely grate with a cheese grater (or Röstiraffel, Switzerland’s very own Rösti grating tool).
  • Season with nutmeg, salt and pepper, using your hands to gently toss through the grated potatoes.
  • Heat your pan over high heat. Add fat to the pan and when this starts to splutter, add the grated potato and press it down all over. Turn the temperature down to medium and let it cook without disruption for about 12-15 minutes (I find it helpful to set a timer, otherwise I get impatient and try to lift the pancake before a nice crust has formed).
  • Now, try to give the frying pan a shake and if the pancake moves, use a spatula to peek underneath.
  • When the bottom is golden brown you are ready to flip.
  • Slide the pancake out onto a plate, cooked side down, add a little more fat to your pan, then gently flip it back into the pan. (Or turn the whole pancake upside down onto a plate, add a little more fat, then slide it back in).
  • Cook for another 12-15 minutes or until golden.

Notes

Posted on

Australian Sausage Sizzle

Australian Sausage Sizzle

Ingredients

  • 2 large onions, sliced

  • olive oil

  • 1 package sausages (more on this on stream)

  • sliced white bread

  • red tomato condiment (more on this one stream)

Directions

  • Writing out instructions for this feels slightly ridiculous. Grill the sausages. Might need oil. Grill the onions. Put the sausage and the onions on a slice of bread, add condiment and eat.
Posted on

Fairy Bread

Fairy Bread

Ingredients

  • 8 store-bought white bread slices

  • Spreadable butter (or margarine)

  • 100‘s & 1000’s sprinkles

Directions

  • Start by covering slices of white bread in lots and lots of spreadable butter. Be generous and spread the butter right to the edges (this is what the sprinkles will stick to).
  • Carefully add 100’s & 1000’s sprinkles on top of the butter. I find it easiest to do this by spooning over the sprinkles using a dessert spoon.
  • Finally, cut your bread slice into small triangles. Serve.