Spicy Pork Ramen Noodle Soup#Improv

The stock for this soup is made from pork bones, chicken stock and skinless and fatless Pork which are boiled for 4 hours.  

This is a single serving soup.
Ingredients 
1  Tablespoon Oil
250 Grams Fatless & Skinless Pork slices
Salt to taste
1 Teaspoon Heaped Red Chilly paste

1 Red Chilly - chopped
1/2 Red Carrot -  cut into matchsticks
1 Small Onion -  cut in half
1/2 Stick Celery  - chopped
1 Big Clove Garlic -  chopped 

2 French beans - chopped
1/2 Teaspoon Chopped Ginger
2 Litres  Chicken stock
1 Teaspoon Soy sauce
1  Egg 

140 Grams  Ramen noodles
1/2  Leek -  sliced
1 Spring onion/ Scallions - chopped
Red Chilli flakes to taste

Method

In a large pan heat a tablespoon of oil and slices of the pork  and on high seal on all sides till brown.
Remove the pork, turn down the heat to medium and add in add onion, the  french beans,  red chilly paste, chopped red chilly, celery,  garlic and ginger. Fry for 2 -3 minutes until the onion starts to soften, then add in the stock,  pork bones, soy sauce and the sealed pork. Bring to the boil, then place a lid on the pan and  cook it on very low flame for 4 hours. 

Check two or three times during cooking, and if needed  top up with a little boiling water.  When the pork slices are cooked. and stock has reduced to at least an liter .  

When this cools, keep this in the fridge to remove the fat that has  formed on top and discard it ( since we want a clear stock).  Take out the pork slices out, shred the pork using a fork.

Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork  and reduce the stock to 500 ml. 

As the stock is being reduced let's boil the egg in a small pan. Just cover with cold water. Bring to the boil, then simmer for 4 - 5 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process. When cooled remove peel the egg  and slice into halves. Keep aside.

In a another pan

Place the noodles in a pan of boiling water and boil for 3 - 4 minutes. Drain, run under cold water (to stop them sticking) and keep them to one side.

Heat a teaspoon of oil in a frying pan add the leek, carrot sticks,  season with a pinch of salt and pepper then fry for 3 -4 minutes, stirring a couple of times. 

To Assemble the Soup

Place the noodles into a serving  bowl. Top with the hot broth, shredded pork, leek and carrot matchsticks.  Place 2 halves in the bowl. Garnish the soup with spring onion greens, then sprinkle with chilly flakes before serving. 

Enjoy.. drink it and eat it.. yum yum..

Labels : Soup, Pork, Ramen Soup, Spicy, Improv Cooking Challenge
Check out what the other bloggers have made!
Japanese Yakisoba by Pandemonium Noshery
Spicy Pork Ramen Noodle Soup by Sneha's Recipe
Pork Lo Mein with Zoodles by Home Sweet Homestead
Pork Ramen Soup by A Day in the Life on the Farm
Spicy Pork Ramen Soup by Cookaholic Wife

Stuffed Mini Cheese Chicken Burger Buns#BreadBakers

Our family decided to go for a pilgrimage to Nasik Infant Jesus Church. We were 17 members travelling. It was decided that breakfast would be carried by us. My sister was deciding what each one could bring. When she asked me what I could bring, instantly these burger buns came to my mind, since this was on my to do list for quite long.  These  buns are one bite and since there were plenty of breakfast items,  I, thought these would be just right. But,was wrong in my thinking. These were in great demand, sadly, made just one each. 

These buns are proofed overnight in the refrigerator. Baked them early in the morning. Depending on the size, mine took around 18 to 20 minutes to bake at 200 degrees C. Made one only cheese filling for my hubby dear, rest all were with mini chicken patties. For making these the yeast quantity I reduced to half, wanted these to rise slowly and this worked wonderfully. The buns rose perfectly in the refrigerator. I placed them in the refrigerator at 5 pm in the previous day and baked them at 5.30 am the next morning.

Carried the buns in the tray itself and passed on the tray for each to pull one. These were soft, light, delicious and fun to eat. The secret ingredient to make these buns soft, light and delicious is mashed potato. You must try these.
Ingredients
For the patties 

600 Grams Chicken Mince
1 Teaspoon Salt
1 Teaspoon Red Chilly Flakes
1 Teaspoon Garam Masala powder
8 Green chillies - finely chopped
2 Medium Onions - finely chopped
1 Egg
4 Big White Bread slices
18 - 20 Mint leaves - finely chopped
6 Tablespoons Coriander leaves - chopped
Method

Place the chicken mince in a strainer and let it stand until water drains off ..or else it will get soggy when add spices and other ingredients. Add all the ingredients into it and marinate for about 2 hours.I flattened it in a tray lined with cling film and covered it with cling film, left it overnight in the refrigerator.

 Then next morning I, took a small cutter and cut small patties. 

Fried them in little oil till golden on both sides, Leave them cool completely. 

Ingredients
For the Buns 

1/2 Cup Heaped Mashed Potato
2 Tablespoons Butter
2 1/2 Cups Level All Purpose Flour
1 Teaspoon Sugar
1.1/4 Teaspoon Level Instant yeast
1 Teaspoon Level Salt
3/4 to 1 Cup Of Potato Cooking Water
For Brushing On Buns1 Egg beaten with 1 tablespoon milk
Other Ingredients for the filling5 Cheese Slices - each cut into 4 equal squares
18 Slices  Homemade Pickled Gherkins - drained

Method
For the buns

Brush 3 medium potatoes till clean and cook them in water till done. Then peel them, grate them or use a ricer to get smooth mashed potatoes. Measure 1/2 cup heaped very firmly packed mashed potatoes Reserve the cooking water to knead the dough.

In the bowl of a food processor (or a large bowl if kneading by hand) whisk together the flour, sugar, yeast, butter and salt. Add potato mixture to flour mixture and run it until well combined. Now keep adding the potato water little by little on low speed until dough is soft and slightly sticky but smooth. Take the dough on to an oiled surface and knead it for about 8 to 10 minutes till it's smooth and soft. Shape the dough into a ball and place in a oiled container, flipping and turning once to get it well oiled. 

Cover tightly with cling wrap and allow to rise in a until almost doubled in volume.

When it doubles in volume turn out the dough onto a weighing scale and accordingly cut into equal size ball. Each ball is 40 grams, the last one was 45 grams. I got 18 buns from the dough. Cover the balls loosely with a damp cloth to prevent dough from drying out.

Working with one piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, balls rounds. Cover rounds with plastic wrap and allow to rest for 15 minutes.

Oil a baking tray and dust it lightly with flour. 

On a oiled surface, firmly pat down each dough round into a flat disk. 

Place a slice of pickled gherkin in the center, followed by a quartered slice of cheese

then top it with the chicken patty. 

Gather up the dough on top of the filling, pressing the dough over itself to seal. 

Turn upside down then place on the prepared baking tray, seem-side down. Repeat with the rest of the dough. 

Cover with a cling wrap and place it in the refrigerator. 

An hour before baking, take the tray out and let it come to room temperature. Brush them with egg wash and keep them covered.

Pre heat the oven to 200 degrees C and bake them until golden brown, 18 to 20 minutes, rotating baking sheet halfway through to ensure even brownness.  Serve them warm.

Labels : Breads, Chicken Patties, Homemade Pickled Gherkins, Cheese, Stuffed Bread, Mini Buns, Bread Bakers

Event for Bread Bakers and our theme for the month is Cheese Breads. Our Host is Sue Lau. Thank you Sue for hosting this event.

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Check out the other Cheese Breads  

Brazilian Cheese Bread by All That's Left Are The Crumbs
Buttermilk Cheddar Quick Bread by Food Above Gold
Caramelized Onion and Cheese Bread by Ambrosia
Cheddar Beer Bread Rolls by Karen's Kitchen Stories
Cheese Babka by Passion Kneaded
Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
Irish Cheddar Scone with Scallions by Baking Sense
Mexican Cornbread Waffles by Food Lust People Love
Mozzarella Stuffed Breadsticks by A Day in the Life on the Farm
Mini Chilli Cheese Parathas by Sizzling Tastebuds
Pancakes Huancaina by The Schizo Chef
Spicy Cheese Bread by Gayathri's Cook Spot
Stuffed Mini Cheese Chicken Burger Buns by Sneha's Recipe
Wholemeal Cheese Bombs by Cook with Renu
Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla

Baked Kabak Mücver#BakingBloggers

Zucchini is called  kabak  and  Mücver is a fritter in Turkish.  This  Kabak Mucver is  similar to a pancake, made from grated zucchini, potatoes, egg, onion, dill, cheese and flour. You can enjoy this  as a main course  for dinner  or  a light lunch or as an appetizer. 

This makes a perfect meal, brunch, lunch or dinner. The spice level in this recipe is just right..perfect.   In my view do not increase the spices, it will ruin the taste of dish.
Serves 4
Ingredients
1 Large Courgette/Zucchini
1 Medium Carrot
2 Medium Potatoes
1 Medium Onion - finely chopped
3 Large Eggs
3 -4 Tablespoons Grated Cheddar Cheese
3/4  Cup All Purpose Flour
1/4 Cup Heaped Olive Oil
1 Tablespoon Fresh Curly Parsley - finely chopped
1 Tablespoon Fresh Flat Parsley - finely chopped
1 Tablespoon Fresh Dill - finely chopped
1 Tablespoon Dried Mint
¼Teaspoon Red Chilly flakes
1 Teaspoon Level Baking powder
½ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder

Method
Preheat the  oven to 180 degrees C.
Grease an 8 inch pan with oil well, keep aside.

Sieve  the flour, baking powder, add  the dried mint, chilly flakes, salt, pepper and mix,  keep aside.

Grate the zucchini , carrots and potato.

In the large bowl add the grated veggies,  finely chopped onion. Mix the ingredients together and now add the cheese, parsley, dill, mix them too.
Beat 4 eggs and pour this over mixture  and stir everything together.  

Stir  in the sieved  flour  till it is well combined.
Pour the oil over the mixture and  give it a good stir.

Pour this over the greased pan and spread it to the edges to make the thickness as  even  even as possible all over. 

Place the pan in the  pre heated oven and bake for around 40 - 45 minutes.
To check for doneness, the sides will start to leave the sides of the pan and insert a toothpick in the center, if it comes out clean take it out of the oven.

Run a offset spatula around the sides. Let it cool before cutting into slices. 

Enjoy this  warm, with freshly set  yogurt on the side and a soft dinner roll or bun. 

It's a  change from the normal meal that you  have and  so satisfying, you will love it.    This Turkish  baked  dish was  loved by my hubby too!

My Notes
Any leftovers, just heat it in the Air fyer at 180 degrees C for 3 to 4 minutes or Microwave it for a minute. 

 Labels :  Baked, Pancake, Vegetables, Vegetarian, Egg, Zucchini, Carrot, Potato, Baking Bloggers, Main course, Appetizer, Turkey, International Cuisine  

Baking Bloggers
Baking a Greek, Turkish or Cypriot recipe.
Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Baked Kabak Mücver from Sneha's Recipe
Bougatsa from Simply Inspired Meals
Cypriot Lamb Tavas from Pandemonium Noshery
Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
Kreatopita from A Day in the Life on the Farm
Sekerpare from The Schizo Chef
Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
Tiropita (Greek cheese pastries) from Caroline's Cooking

Colcannon#Foodieextravaganza

This traditional Irish food staple, Colcannon, an essential Irish St. Patrick's Day potato recipe it’s a mixture of creamy mashed potatoes with veggies.

Ingredients
1 Cup Shredded Cabbage
3 Medium Potatoes
1 Leek  - chopped

½ Cup  Green Peas - boiled 
A Pinch of Nutmeg powder
1 Tablespoon Heaped Butter

1 Tablespoon Level All Purpose Flour 

250 to 300 Ml Milk 
Salt to taste
Black pepper powder  to taste
3 Tablespoons Grated Cheddar cheese

Method

Boil the potatoes till they are  are fork tender. Peel them and then grate or use a ricer, keep them aside. 

In a heavy bottom pan add the butter, flour and roast till flour for 3 to 4 minutes  or till it releases an aroma.  Add the milk and make a thick smooth sauce.   Add the veggies and cook till they are  wilted  or for 3 -4 minutes. 

Keep stirring continuously  till the sauce thickens. Add the black pepper, nutmeg powder,  cheese.  Taste for salt and then add the mashed potatoes and stir it till thoroughly mixed.  

Serve it immediately garnished with chopped scallion greens, a dash of nutmeg and black pepper powder. 

 This is the ultimate comfort food, its creamy and delicious.

Labels: Irish, Ireland Vegetarian, Foodie Extravaganza Party, Cabbage, Potato, Green Peas, Leek, Butter, Cheddar Cheese, Savory, Side Dish, Salads,International Cuisine 

March 17 is National Irish Food Day, or National "Eat Like an Irishman" Day. My #FoodieExtravaganza friends and I are all sharing Irish themed recipes to celebrate! Karen of Karen's Kitchen Stories, is our host. Check out this collection of recipes celebrating Irish food:
Beef and Smoked Sausage Cabbage Rolls from Food Lust People Love
Colcannon from Sneha's Recipe
Colcannon (Irish Potatoes and Cabbage) from Caroline's Cooking
Cold Irish Day Cocktail from Our Good Life
Dublin Coddle - Irish Bacon, Sausage, and Potato Stew from Karen's Kitchen Stories
Instant Pot Dublin Coddle from A Day in the Life on the Farm
Irish Cheese and Walnut Biscuits from Simply Inspired Meals
Irish Coffee from Tara's Multicultural Table
Mushy Peas from Pandemonium Noshery
Shepherd's Pie from Palatable Pastime
Traditional Shepherd's Pie from Cookaholic Wife

Maple Pancakes

These delicious pancakes are light and moist.  The pancake texture soft and spongy. Quick and easy to make must try these.

Serves 2

Makes 6 Panckes

Ingredients
1 Cup All-purpose flour
1.1/2 Teaspoons Baking powder
1/4 Teaspoon Salt

1/2 Teaspoon Level Baking Soda
1 Egg
1 Cup Milk
1 Tablespoons Melted Butter
1 Tablespoon Maple Syrup or Sugar
For Serving Maple syrup as required

Method

In a  bowl, combine the flour, baking powder, soda and salt. In another bowl, combine the egg, milk, oil and syrup, stir into dry ingredients just until blended and smooth.

Pour a ladle full of batter onto a lightly greased hot pan on medium high flame and cover it with a lid for 2  minutes, you will see bubbles form on top of pancakes.  After that take off the lid reduce the flame to medium low and  flip the pancake.  Cook until this side is golden brown . 

Serve with additional syrup. 

Enjoy a delicious and filling breakfast.

Labels : Pancakes, Maple Syrup, Breakfast