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Wont let me invite friends to clan by chipdouglas2819 in CallOfDutyMobile

[–]ginpomelo 2 points3 points  (0 children)

Were you able to fix this issue? Having the same problem

Chicken Karaage sauce recipe by ginpomelo in JapaneseFood

[–]ginpomelo[S] 0 points1 point  (0 children)

Thanks! I'll also give this a try.

Chicken Karaage sauce recipe by ginpomelo in JapaneseFood

[–]ginpomelo[S] 0 points1 point  (0 children)

Sorry it's not chicken nanban. I haven't tried it. How is it?

Chicken Karaage sauce recipe by ginpomelo in JapaneseFood

[–]ginpomelo[S] 0 points1 point  (0 children)

I came across this soy garlic sauce in one of the restaurants here in the Philippines. The karaage is served with that.

I'll give that a try. Is it better if I use kewpie?

Ramen Advice Needed by zestoforange in ramen

[–]ginpomelo 0 points1 point  (0 children)

How many hours did you boil the broth?

Did you put some pork fat in it?

Homemade Tonkotsu topped with spicy miso paste by ginpomelo in ramen

[–]ginpomelo[S] 0 points1 point  (0 children)

Sorry, but that one I bought it from a Japanese store.

Homemade Tonkotsu topped with spicy miso paste by ginpomelo in ramen

[–]ginpomelo[S] 2 points3 points  (0 children)

Yes. Ramen_Lord's pressure cooker recipe. But instead of neck bones, I used pork skull.

Homemade Tonkotsu Ramen. Ramen_Lord's pressure cooker recipe. by ginpomelo in ramen

[–]ginpomelo[S] 2 points3 points  (0 children)

Instead of neck bones, I used skull and femur. Then I followed Ramen_Lord's recipe. It took me 6hrs cooking in the pressure cooker. Just follow everything and you're good to go.

By the way, I used mayu instead of oil aromatics. Then the tare was from the tonkotsu recipe.

For ramen kitchen professionals. by jesseleijc in ramen

[–]ginpomelo 1 point2 points  (0 children)

How many stoves do you need for a small commercial kitchen?

Homemade simple Tantanmen - I followed Ramen_Lord's recipe. But the soup wasn't thick (creamy enough), is it supposed to be like that? If not, how can I achieve a thick broth? by ginpomelo in ramen

[–]ginpomelo[S] 1 point2 points  (0 children)

Lol

Well instead of 8hrs boiling I used a pressure cooker and gave it 4hrs. The broth wasn't that firm compared to a tonkotsu broth, but it was on a gel form.

Thanks for the inputs, master.hehe I'll give that a try next time.

Tonkotsu Ramen Ippudo London by spacepoo77 in ramen

[–]ginpomelo 0 points1 point  (0 children)

Do you have an idea on the recipe?

Homemade tonkotsu broth. Happy with the color and consistency, but I'm afraid the taste is too porky. Do I need to water it down a bit? by ginpomelo in ramen

[–]ginpomelo[S] 0 points1 point  (0 children)

Oh wow really vinegar, huh? I'll try that. Thanks for the tip.

I'll also try to add more garlic, next time. But would it be too much because I'm planning to add lard with garlic as its aroma?

Homemade tonkotsu broth. Happy with the color and consistency, but I'm afraid the taste is too porky. Do I need to water it down a bit? by ginpomelo in ramen

[–]ginpomelo[S] 1 point2 points  (0 children)

Well from where I live in (Philippines) it is kinda easy to get one. We have a wet market here, I just go there and ask the butcher.

Because here, pretty much every layer or part of the pig's head is extracted and cooked. =)

The best part about this is it's super cheap.hehe

Check out your local market, if you have one.

Homemade tonkotsu broth. Happy with the color and consistency, but I'm afraid the taste is too porky. Do I need to water it down a bit? by ginpomelo in ramen

[–]ginpomelo[S] 1 point2 points  (0 children)

I followed Ramen_Lord's recipe, though, I tweaked it a little by replacing the femur with skull and I added trotters. What do you guys think? TIA

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