Golden Ramen Veloute

Name: Golden Ramen Veloute
Yield: 10
Ingredients: 1000.0g Prawn Shell, cleaned; 20.0g Young Ginger, smashed; 2000.0ml Filtered Water; 10.0g Shallot, smashed; 20.0g Knorr Chicken Stock 500g; 30.0g Knorr Concentrated Chicken Stock 1kg; 1500.0g Ramen, cooked; 10.0g Fragrant Oil; 20.0g Knorr Concentrated Chicken Stock 1kg; 50.0g Chinese Mushroom, julienned; 80.0g Crab Meat; 100.0g Shredded Chicken; 20.0g Holland Starch; 300.0ml Filtered Water; 10.0pc Beancurd Skin/Fucuk, soaked, cut 15 cm x 15 cm; 15.0pc Cooked Ramen (to tie up Ramen Dumpling)

The key ingredient in transforming a superior ingredient into a premium dish lies in the skills of the chef.

...

Prawn Broth

Prawn Shell, cleaned 1000.0 g
Young Ginger, smashed 20.0 g
Filtered Water 2000.0 ml
Shallot, smashed 10.0 g
Knorr Chicken Stock 500g 20.0 g
Knorr Concentrated Chicken Stock 1kg 30.0 g
Knorr Concentrated Chicken Stock 1kg

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Per Piece (Bottle) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Concentrated Chicken Stock 1kg

Recommended Retail Price

Marinade

Ramen, cooked 1500.0 g
Fragrant Oil 10.0 g
Knorr Concentrated Chicken Stock 1kg 20.0 g
Knorr Concentrated Chicken Stock 1kg

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Per Piece (Bottle) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Concentrated Chicken Stock 1kg

Recommended Retail Price

Condiments

Chinese Mushroom, julienned 50.0 g
Crab Meat 80.0 g
Shredded Chicken 100.0 g

Thickener

Holland Starch 20.0 g
Filtered Water 300.0 ml

Golden Ramen

Beancurd Skin/Fucuk, soaked, cut 15 cm x 15 cm 10.0 pc
Cooked Ramen (to tie up Ramen Dumpling) 15.0 pc

Chinese

Main Course

Chicken

Shellfish & Seafood

Noodle

The key ingredient in transforming a superior ingredient into a premium dish lies in the skills of the chef.

...

Preparation

Prawn Broth
- Boil all the ingredients in “Prawn Broth” for approximately 2 hours.
- Strain and set aside. Use as required.
Marinade
- Prepare and set aside.
Condiments
- Prepare and set aside.
Thickener
- Prepare and set aside.
Golden Ramen
- Wrap “Marinade” ramen with soaked beancurd skin/fucuk and tie with cooked ramen. Set aside.
Soup
- Combine the ingredients of “Prawn Broth” and “Condiments”, boil and thicken it with the ingredients in “Thickener”.
- Steam the ramen dumpling for approximately 5 minutes.
- Pour soup into a deep dish and place ramen dumpling into the soup and serve.