I saw this recipe through cuisine paradise blog. I find it very creative to mix with rice cakes and ramen together. So today I try it out and I feel is so refreshing as if you are eating half salad and half main course. Why do I say that? Is because in this recipe, carrot and japanese cucumber is use as topping. So below is my modified verison..
Serves: 2 person
Ingredients:-
2 serving size of ramen - blanched and cool down with cold water.
1 serving size of Korean rice cakes - rise with cold water.
2 hardboiled eggs - shell removed
2 pieces of korean fish cakes
1 ikan bilies stock cude
1 stalk of spring onions - cut into sections
1/2 of wong bok
2 tablespoon of gochujang
1 clove of garlic - minced
150ml of water
Garnish:-
1/2 medium size carrot - thinly shred
1 japanese cucumber - thinly shred
2 chilli padi - chopped
Dash of roasted white sesame seed
Some chopped spring onions
Sesame oil to taste
Method:
- Boil water in happy call pan.
- Add in fish cakes till soften and set aside to cool down.
- Add in minced garlic and cook till fragant. Next, add in ikan bilies stock cudes. Dissolve well.
- Add in rice cakes and boil for two mins. While waiting for the rice cakes, you can cut fish cakes into recetangle pieces.
- Add in wong bok, spring onions, ramen and fish cakes and simmer for 1 min.
- Add in gochujang and mix well. Continue to simmer on low heat till rice cakes and ramen are soften.
- Switch off stove and dizzle with sesame oil. Serve rabokki into serving portion. Top with carrot, japanese cucumber, chillies and chopped spring onions.
- Lastly garnish with roasted white sesame seed and hard boiled eggs.
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