My RAMEN Adventure

Yes! the RAW RAMEN Noodle is finally stocked at MITSUWA market (San Jose).  I was quite lost when I didn't see them being sold for several months or I have been just missing them all these months or always sold out.  There are many other 'RAMEN set' being sold with soup mix, etc. but I just want to buy the RAW RAMEN.  This picture is from previous posting - medium thick raw RAMEN.  This time, I purchased thick RAMEN.  These RAMEN is made and cut at perfect length for the perfect "Slurping!!"

There are 4 RAMEN in a package for $3.99. 
After several tries and watching "The Mind of a Chef" on NETFLIX visiting Japan in RAMEN adventure, I noted the most visible ingredients in one of the top RAMEN chef's TSUKEMEN soup stock.    I shopped Pig Neck Bones, Pork Belly ... that I normally would not have even thought of purchasing.  I slow simmered the neck bones with all the vegetables for a day and half.  Followed one of the CHA SHU recipe and prepared Pork Belly.
The result?  It was quite good for a homemade RAMEN.  TSUKEMEN is fun to eat as usual like eating ZARUSOBA in the summer time.  I tried the first bowl for myself, then, made some for my family during Thanksgiving weekend.  It turned out great.

 

Making CHA SHU - Pork Belly

 This is TSUKEMEN - You dip RAMEN noodle in concentrated dipping sauce/soup stock.

This is MISO RAMEN served with soup together.

Bourbon Pecan Pie Tasting

This is one of the Bourbon Pecan Pie that we were gifted during Thanksgiving weekend.  And "Oh My Goodness!"  It was loadedly delicious.  It is full of unexpected flavor.  Its sweetness is well balanced.  Not overwhelmingly sweet.  Caramelized well and Bourbon taste is enjoyably refreshing.  Pecans were delicious.  Crust is all righ - puff pastry style ... as usually pastry crust doesn't hold true to itself once it is cooled off and after all the goodies on top settles down into it.
I want to try to make it myself, the next time.

Family Favorite - Baked Sweet Potatoes or Candied Sweet Potatoes

With my family, they prefer the sweet potatoes over yam.  Yam is just too moist and mushy.  That's why sweet potatoes are our choice.  My personal preference is just buy the roasted sweet potatoes from the street vendor in Japan... well that was many many years ago, but they sure make you forget the cold winter and warm your heart all the way home carrying it.  In Japan, at least in the old days, the street vendor would roast sweet potatoes on a cart.  The vendor roasts sweet potatoes by burying them in hot rock/pebbles bed above the wood burning oven underneath.  I always had fun watching him fishing for the biggest roasted sweet smelling sweet potatoes for me.  You could do the same by baking/roasting whole unpeeled sweet potatoes in the oven, but it's just not the same.  Anyways, for Thanksgiving Day dinner and for Christmas family dinner, baked sweet potatoes are always welcomed by everyone.

 Buy a bag of Organic Sweet Potatoes - hopefully NOT Jewel Yam, this is too moist, and they would turn out too mushy. Maybe Yam is fine.
I like to choose Japanese Sweet Potatoes or Sweet Potatoes - yellow or any others at the grocery store, except JEWEL Yam.
You need:
Organic Sweet Potatoes - 4 lb or 5 lb bag
Butter - Unlsalted - 1 stick - cut into 8 tablespoons size - look at the wrapper - there is measurement marking per tablespoon.
Brown Sugar - 3/4 Cup to 1 C - depending on your sweetness you want
Mini Marshmallows or large sizes shredded to small pieces  1/2 C or 1 Cup, decide if you want that much
a Baking pan
1/3 C water

Wash, Peel, and Slice the Sweet potatoes.
Place the sweet potatoes cut length wise in the baking pan.
Add 1/3 C water
Add Butter Chunks on top
Top with Brown Sugar --- you need to gauge it yourself how sweet you want.
*Because sweet potatoes are already sweet.  Do you want even 3/4 Cup of brown sugar?   Do you still want to Top it with Marshmallow at the end?  That's also very sweet.     DO NOT ADD THE MARSHMALLOW until the end.

Cover the baking pan with aluminum foil.
Bake in oven at 375'F until done - insert a knife or chopstick or fork - the potatoes should be very soft.
Doneness:  Potatoes are soft and Butter and brown sugar should be caramelized around the sweet potatoes - but not burnt. If there are whole lot of water and liquid (melted butter and natural sugar from sweet potatoes and brown sugar) still at the bottom of the pan or
If the potatoes are still hard - cover and bake again, but lower the temperature to 350'F.
When soft, remove aluminum foil.
Option:  Add marshmallow to the top.   Bake a bit long till marshmallow melts and or browned a bit.

Sweet Potato Chiffon Cake

I wanted to make chiffon cake.  I tried to make Kabocha Chiffon Cake the other night, and it flopped!!  the weight of the Kabocha and liquid were too much for the meringue to handle. It's a night mare when you can't even read your own recipe notes on the paper you jotted. So back to the drawing board to troubleshoot what I did wrong.  This time, back to normal - it worked. 
Ingredients:
7 Organic Large eggs - washed and at room temperature - separated as follows
       7 Egg Whites - egg white in mixer bowl with whisk attachment
       7 Egg Yolks in a medium bowl
150 g Organic Cane Sugar
60 g Organic Cane Sugar
Cooked Organic sweet potatoes - 9 oz - strained through sieve
160 g Organic Non-GMO Home mixed Pastry Flour
90 ml Organic milk
60 ml Organic Avocado Oil
1/4 tsp Kosher Salt
Preheat oven to 235'F
Depending on your oven's BTU, Bake 50 min to 1 hr 7 min.

Method:  Add 60 g sugar, 90 mil milk, 60 ml Avocado Oil, 9 oz strained sweet potato to the bowl with egg yolks.  Shift 160 g flour.  Add flour to the egg mixture.  Gently mix them all.  Set aside covered.
Make meringue - Beat egg whites with 150 g sugar until stiff peak forms.
Add 2 C of meringue to egg yolk mixture.
To make sure egg whites are mixed in thoroughly, stir the meringue with spatula in gentle whirl pool at the top and pick up the batter at each pass through.  Repeat this method until all meringue are mixed in. Then, fold from bottom and over with spatula.