Ingredients
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TANTANMEN PORK TOPPING
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500g Fresh ground pork
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50g Lee kum kee chiu chow chili oil
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30g Mc cormick minced garlic
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35g Lee kum kee chili bean sauceto taste
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25g Lee kum kee panda oyster sauce
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30g Chopped fried garlic
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50g Ginger chopped
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50g Leeks chopped
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25g Mirin
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to taste Salt and pepper
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to taste Granulated sugar
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RAMEN BUILD
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100g Tantanmen pork topping vacuum sealedvacuum sealed
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100g Dry instant noodles
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10g Lee kum kee pork bone soup
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2g Lee kum kee chiu chow chili oil
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10g Jif extra crunchy peanut butter
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5g Mccormick dried chives
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1 pc Egg
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pinch Black and white sesame seeds
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15g Japanese mayonnaise
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50g Bokchoyblanched
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30g Bean sproutblanched
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150ml Hot noodle water
Directions
Steps
|
1
Done
|
Saute ginger n garlic until slightly brown. |
|
2
Done
|
TANTANMEN PORK TOPPING1. Saute ginger n garlic until slightly brown. Add leeks and saute for 2 mins. |
|
3
Done
|
2. Add oil of Lee Kum Kee Chiu Chow Style ChilI Oil. |
|
4
Done
|
3. Add Lee Kum Kee Chili Bean, Lee Kum Kee Panda Oyster. |
|
5
Done
|
4. Add ground pork and saute for 5 mins. |
|
6
Done
|
5. Add sugar and the rest of the ingredients and continue sauteing until meat is cooked. Set aside |
|
7
Done
|
SOUP BASE1. Mix all ingredients in a bowl. Add hot cooking water of the instant noodle and stir. |
|
8
Done
|
RAMEN BUILD1. Place cooked noodles in the bowl with soup base. |
|
9
Done
|
2. Top with blanched bok choy and beansprouts, pork topping, McCormick Chives and Lee Kum Kee Chiu Chow Style Chili Oil. |
|
10
Done
|
3. Add the rest of the ingredients and continue sauteiing until meat is cooked. |
|
11
Done
|
4. Mix all ingredients in a bowl. |
|
12
Done
|
5. Add hot cooking water of the instant noodle and stir. |
|
13
Done
|
6. Place cooked noodles in the bowl with soup base. |
|
14
Done
|
7. Top with blanched bok choy and beansprouts, pork topping, McCormick Chives and Lee Kum Kee Chiu Chow Style Chili Oil. |
