1. In a small bowl, add all ingredient A and mix. Set aside.
2. In a wok, add vegetable oil (~50ml) and 1 tbsp sesame oil. Add eggplants and cook until it softens. Then transfer the eggplants onto a plate and set aside. In the same wok, fry the garlic and ginger until fragrant. Add the ground pork and cook until the meat is no longer pink.
3. Add back the eggplants and cook together with the meat. Then add leek and cook for a few more minutes.
4. Add ingredients A (mixed) and cook for a few minutes.
5. Stir katakuriko/potato starch dissolved with water thoroughly. Thicken the sauce. Bring to a rolling boil again and turn off the heat.
1. In a heat-safe bowl, add chocolate (80g) and microwave for 1 minute at 600W. Mix to melt the chocolate. Microwave another 10 seconds if the chocolate is not melted yet. Repeat until melt completely.
2. Spread melted chocolate over a parchment paper thinly and put it freezer and leave it until firm.
Making the ice cream
3. In a bowl add egg yolk. Pour the milk little by little, and mix. Transfer to a small pan and add sugar. Heat up to 75~80℃ over medium heat, then add the fresh mint leaves. Bring the heat down to low and simmer for 3 min, stirring occasionally to avoid burning.
4. In a heat-safe bowl, add inverted sugar and milk mixture. Mix well to melt completely. Cover and let it cool down completely in a cold water bath.
5. Take out the chocolate sheet from the freezer and crush it into small pieces. Put it back to the freezer until the ice cream is ready.
6. Once the ice cream mixture has cooled down, transfer it to a bowl, using a sieve. Add a little food coloring (green, and natural is better) if you like. No coloring is ok too :) Add heavy cream and mix.
7. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case, you should let it run until the mixture turns thick and creamy.
8. When done, bring out the chocolate from the freezer and mix the chocolate flakes with the mint ice cream. Transfer the ice cream to a storage container. Chill until it has set!
1. In a bowl, add glutinous rice flour, salt and sugar. Mix well. Then pour water over the flour. Mix well.
2. Transfer into a cooking pot. Cook over medium heat, stirring constantly until smooth and silky (usually it take about 2 to 4 minutes here).
3. Transfer the mochi onto your working board, then roll it out to about 5mm thickness with a rolling pin. Then cut into small pieces of about 2 x 2cm.
4. Place them onto a plate lightly covered with potato starch.
5. Let it to dry for 2 to 3 days. During this time, flip the mochis so all sides dry up and harden. Cover them at night.
6. After a few days, mochi must be hard. Add oil to a deep enough pan and heat over medium heat. Remove excess potato starch and dip the mochis in the hot oil (about 160℃). Turn the okaki occasionally, cook them until lightly browned (or more).
some of green vegetable (green beans, cucumber) - cut into julienned
1 tomato - sliced
1 leek - thinly julienned
5 servings ramen noodles
1.making the dressing
In a small cooking pot, add oil (vegetable and sesame) and garlic (optional) heat until its hot but not boiled. Let it to cool to room temperature. In a bowl, add sesame and oil, then blend with a hand blender (or with food processor) until smooth paste. Add the rest of ingredient (chicken bouillong powder, soy sauce, sugar, vinegar and water) and mix. Chill until serve.
2. For eggs, add oil to a non-stick frypan and heat over medium high heat. Wipe excess oil with kitchen paper. Pour the egg mixture, then spread the egg outward thinly like you are making crepe. Turn it over. Cook for another 10 seconds.
Repeat with the rest of egg mixture.
3. Cool the egg crepes and slice into very thin strips. Set aside.
4. For the noodles, bring a pot of water to a boil and add the noodles, cook according to package directions. Drain and rinse with a cold water to remove remove starch of ramen. Drain completely and divide the noodles on serving plate.
5. Garnish with egg, ham, cucumber/green beans, tomato and leek. Pour the dressing just before you eat.