Chicken Ramen with Chicken Miso Broth

To make this recipe you are going to have to check out the previous post Chicken Stew. I have taken the left over stew and made it into the broth for the ramen. The flavors have intensified now and really brings the umami into the ramen.

OK, this is a reminder that this is just my version. I’m not a professional chef, just enthusiastic about exploring and experimenting. Enjoy.

Ingredients

2 tbsp / Olive Oil

1 clove / Garlic (smash to boil in the broth) 

Half to a whole chicken breast – sliced thinly

OR use

1 tray of Pork Kee from NUTC Extra – Collar meat pre-sliced thinly or Shoulder meat thinly sliced for Shabu shabu

&/OR

1 tray of pre-seasoned meat from Don Dondonki meat section

2 tbsp soya sauce

2 tbsp mirin 

2 tbsp cooking’s sake or Japanese cooking wine

(Note these ingredients below are from your stew and you can still add on to it if most of it are already consumed)

1 big Onion in slices or diced

1 carrot diced

5 button mushroom

1 – 2 potatoes diced

Instructions

Cooking Ramen 

Fresh Ramen from NTUC Extra OR

Instant Ramen from Don Dondonki

Both are just as good and easy to make, just like instant noodles.

 

Cooking the Meat 

Sauté your shallots and garlic in oil till it gives out light fragrant, add in chicken pieces.  Lightly cook and brown the surface of the chicken or medium heat to brown the chicken before putting into the chicken miso broth.

Boil it down the chicken broth till it slightly thickened. 

Now you are ready to serve! Enjoy!!

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Chicken Miso Stew

My love of experimenting with food has brought me to this  recipe, bringing back the memories of Mum and Grandma home cooking all in one recipe.

A truly foo for the soul.  I try to put a twist to it because in the household the boys do not fancy too much soup – the preferred is to have gravy accompanying the meat they are eating with rice.  Because I do not want to lose the goodness and nutrients that’s already in the stew, I keep the broth for Ramen the next day.  Remember Mum saying that all the goodness of the food goes into the soup (I’m Cantonese! What did you expect!?). 

Part 2 to this recipe is my Chicken Ramen recipe.

Ingredients

2 tbsp / Olive Oil

1 clove / Garlic (smash to boil in the broth) 

8pcs chicken wing (you can choose to half the chicken into bite size)

1/3cup (85ml) soya sauce

2 bay leaves fresh or dried 

1 big Onion in slices or diced

1 carrot diced

5 button mushroom

1 – 2 potatoes diced

Instructions

Making Chicken Broth 

Use Chicken bones and water with 1 tsp of salt and boil for about 2 to 3hrs, if the water level reduce, add on little by little to achieve the thick rich flavor of Chicken broth. (What I like to do is to keep filter the broth so that I get a clear soup.  By the time you get the clear chicken broth, water reduced you can add in your onions, carrot, mushroom, tomatoes, celery.  Mainly hard vegetables and you can once again boil it down to get my flavor and sweetness, so all the nutrition gets into the broth – that way you also hide the vegetable goodness in the soup. Mainly for children who does not like vegetables ☺

Once the vegetables get softer you can add in the Brown Miso Paste – (I choose to use the darker Brown Miso Paste is because it tastes much better.  But there is a lot of individual preference, you can also use lighter brown miso paste too)

Searing the Chicken

Sauté your shallots and garlic in oil till it gives out light fragrance, add in chicken pieces.  Lightly cook and brown the surface of the chicken or medium heat to brown the chicken before putting into the chicken miso broth.

Boil it down the chicken broth till it slightly thicken. 

Now you are ready to serve! Enjoy!!

 

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Virgilio’s Pork Adobo

This simple recipe was given to me by a good friend, team mate in Last Minute Tri Team, Master Griller of Virgilio’s Food Services – Billy Lopez in the Philippines.

For all our friends missing home we hope this recipe will bring you some comfort.

Ingredients

4 tbsp / Olive Oil

4 clove / Garlic minced

1 clove/ Shallot minced

1 tbsp/ whole black pepper or 2 tsp coarse crushed pepper

750g/1.5lb pork shoulder

1/3cup (85ml) soy sauce

3 bay leaves fresh or dried

1 tsp brown sugar

2 green onions/scallions, sliced as garnish

Instructions

  1. Sauté your shallots and garlic in oil till it gives out light fragrant
  2. Add in Soy Sauce, Vinegar & Bay Leaf, sauté for another minute
  3. Add water to meat level to cook till meat is tender and sauce reduced
  4. When sauce is reduced by about half add brown sugar to taste.
  5. Serve warm over white rice, garnish with Scallion

 

 

Special thank you Virgilio’s for letting us share this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Satay sauce chicken

Came across by chance the pre-mixed Satay Sauce. The lesson learn from this is really getting to know your wet-market suppliers well – as most Mothers advise. I have a favourite ‘Aunty’ that I go to for my Chinese sauces and ingredients e.g salted vegetables, peanuts for soup, dry red dates, wolf berry …. And the list goes on. Always make a point to chat with these ‘Aunty and Uncles’ because they will give you tips on what to purchase and which brand of sauces taste better.

Ingredients

4 tbsp / Olive Oil

1 clove / Garlic

1 clove/ Shallot

8 – 10 pcs Chicken Wing (in the wet market your poultry butcher will ask if you want to half it)

1 tbsp /Japanese cooking wine or cooking sake

1 tbsp/ Japanese Mirin

Instructions

Fry the garlic and shallots till light golden, put into your wok the chicken wing – this is to make sure you sear your chicken wing with flavor of the garlic and shallots.

Mixed the pre-made Satay Sauce with 100ml water, ½ a teaspoon of soya sauce mixed well before pouring in to the wok to cook together with the chicken.

 

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Liver with Beansprouts

Growing up, I remember Mum cooking this.  But also, with my recent craze with Japanese cooking, and from watching Tokyo Midnight diner on Netflix. Is the same dish just cooked with Japanese sauces!

I have recently been using a lot of Japanese sauces and found that the flavour changes the dish, which is a very pleasant surprise.  Try it, you will be amazed too.

What inspired the dish was really to make sure I can cope with work and cooking when the Teens get back to school what is more ideal than a One Dish Meal.

Ingredients

1 clove / Garlic

1 clove/ Shallot

300g/Liver (when you shop at the wet market is liver will cost you about $5.00 which you can cook 2 serving depending how much the family loves it)

2 tbsp /Japanese cooking wine or cooking sake

1 tbsp/ Japanese Soya Sauce

3 tbsp/ Japanese Mirin

4 tbsp / Olive Oil

5 tbsp / water

4 to 5 Scallion/ Spring Onion

Instructions

 

1- Fry the garlic and shallots till light golden, pour in the bean sprouts, spring onions – fry till all the bean sprouts are coated with oil.

 

2- Make space in the work to cook the liver (you do that so that you don’t overcook the liver where it becomes tough and chewy – see picture for it) leave it there for 2mins before mixing everything together.

 

3- The last bit is judgement call – whether the family prefers more gravy or less gravy will determine how much water you add into your wok.  (I usually do this with my ‘gut’ feeling because the family loves gravy and what the dish is pairing with any other dish.

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Fish Sauce Pork Belly

Here’s another one dish meal inspired by watching Midnight Diner.

We are a eat in front of the TV kind of family. One of the reasons why we like one dish meals like this. Simple ingredients, tasty meal. Hope you enjoy my ‘experiment’ recipe, I know my family does.

Ingredients

1 clove  Garlic

1 clove  Shallot

300g Pork Belly

5 tbsp Thai or Chinese fish sauce

1½ tbsp  Soya Sauce

2 tbsp Olive Oil

4 tbsp water

4 to 5 Spring Onion OR

2 whole bamboo shoots, sliced thinly

Instructions

1- Fish Sauce, Soya Sauce and water to be mix evenly with Pork Belly and kept in the fridge for at least 2 hours before cooking.

2- Heat up 2 tbsp of Olive oil or any cooking oil, when heated put in Garlic and Shallots – fry it till its fragrant.

3- Add your Pork Belly to the hot frying garlic and shallot and let is sit for 1 to 1 & 1/2mins before mixing it around (this way it helps you brown the pork belly)

4- Let it cook and braise in the wok, put in either your spring onion and bamboo shoots.

5- Lower the fire now and let is braise for another 7mins to let the flavors soak in.

6- Serve with rice.

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!

Butadon Japanese Rice Bowl

My first visit to Japan this year has inspired me deeply to try my hands at Japanese food.  It’s fairly simple if you have the right Japanese sauces. I am sharing all my ‘experiments’ that have passed my home critics. Hope this gives you ideas and enjoyment in your home cooking journey! I highly recommend watching NetFlix – Tokyo Midnight Diner, hope you will be inspired to cook too!

This one pot meal is simple and delicious, can be eaten any time of the day. I don’t mind making extra and just snacking on the meat during the day. As for the Japanese omelette in the picture, well that’s for another day.

 

INGREDIENTS

1 clove / Garlic

1 clove/ Shallot

1 whole /Onion OR White Shimeiji Mushroom

500g/Pork Collar OR Beef (use the Shabu Shabu meat – thinly slices for hotpots)

4 tbsp /Japanese cooking wine or cooking Sake

2 tbsp/ Japanese Soya Sauce

2 tbsp / Olive Oil

2 tbsp / Japanese Mirin

2 Scallion of Spring Onion – chopped up finely, they will be garnish

INSTRUCTIONS

  1. Heat up the wok or frying pan with oil.
  2. Fry Garlic and Shallot till lightly brown and fragrant.
  3. Fry Onion for 2mins then put in the Shabu Shabu pork or Beef.
  4. Once the meat is semi cooked, put in the Japanese soya sauce, Japanese Mirin, and the Japanese Cooking wine. Mixed well. 
  5. Cover the wok or pan for another 2mins before you off the stove fire to serve.
  6. Spring Onions to garnish.

Special thanks to Selinna for sharing this recipe!

Have you tried this recipe? Send us a pic, tell us how it went.

Fit2Go.Asia – celebrating a better way of life!