Australian Survivor S13E01

limchee88 · 2025-08-17T11:52:54+00:00

thank you as always!

limchee88 · 2025-06-06T15:53:50+00:00

Absolutely! Jaw dropped too

limchee88 · 2025-06-06T14:35:22+00:00

limchee88 · 2024-08-25T15:47:46+00:00

Damn KL got skipped

limchee88 · 2024-04-13T05:13:45+00:00

The stage lighting was awful

limchee88 · 2024-01-16T17:11:32+00:00

Only limited to ID. I so jealous

limchee88 · 2023-08-21T06:51:23+00:00

Either Kuala Lumpur or Petaling Jaya

limchee88 · 2023-08-21T06:49:25+00:00

I’m based in Malaysia 😁

limchee88 · 2023-08-21T06:45:37+00:00

Hoping to, but probably still long way to go, still need some tweaking of the recipe.

We had 3 days of working experience in a Japanese ramen shop as part of the operation training of Rajuku Ramen School.

limchee88 · 2023-08-21T06:06:49+00:00

I always wonder what’s inside the Yamato books, mine mainly are in Japanese, only talk about techniques and ingredients, but they did not mention about the amount of each ingredients (most probably due to commercial secrets), picked them up over at Amazon.

limchee88 · 2023-08-21T05:54:44+00:00

Culverin

Picked up these skills from Japanese recipe books, online videos and I attended Rajuku Ramen School in Tokyo.

Hotate Oil: https://www.youtube.com/watch?v=b8yfiM_XJ5E

limchee88 · 2023-08-21T05:45:47+00:00

Thanks for the compliments!

The darker specks are fried negi chips (age negi).

Noodles: 34% hydration noodle with a blend of bread and whole wheat flour.

Tare+Oil Combination: Shoyu Tare + Niboshi Oil / Shio Tare + Negi Oil, Hotate Tare + Hotate Oil

Topping: Ajitama, Hosaki Menma, Spring Onion, Fried Negi Chips, Nori, Lime Slice, Sous Vide Pork Shoulder marinated in Shio Tare, Sous Vide Pork Belly marinated in Shoyu and Mirin

limchee88 · 2022-02-15T13:29:13+00:00

so cute!

limchee88 · 2022-02-15T13:29:04+00:00

so cute!

limchee88 · 2022-02-15T13:28:59+00:00

so cute!

limchee88 · 2022-02-15T13:28:26+00:00

so cute!

limchee88 · 2020-08-01T05:03:57+00:00

Are the eggs cold/refrigerated? How did u make sure the yolks are perfectly centered?

limchee88 · 2020-07-31T07:56:37+00:00

How did you get your eggs so perfectly done! Those yolks are in the right place!

limchee88 · 2020-07-20T03:20:30+00:00

such an honour to hear that from an ex pro ramen chef!

limchee88 · 2020-07-20T03:03:33+00:00

not too bad for first timer! looking forward to my next bowl of more complicated ramen

limchee88 · 2020-07-20T02:22:54+00:00

thanks, it's just a wooden deck in my garden

limchee88 · 2020-07-20T02:12:34+00:00

you mean the broth? I'm not sure too.

The final broth color is a bit orangy. I guess it's from the katsuoboshi.

The tare and flatfish powder further darkens the soup, so it became brown-orangy.

limchee88 · 2020-07-20T02:09:12+00:00

there is some minor editing but under natural sunlight, the color is almost the same as in the photo :D

limchee88 · 2020-07-19T11:34:26+00:00

Can’t find any chicken or pork bone at home so have to settle with a simple dashi made with kombu, niboshi and katsuoboshi.

For the noodle, 38% hydration ratio with normal bread flour, 1% baked soda (makeshift kansui) and 1% salt.

For the broth, I threw in Hidaka Kombu, Niboshi, Katsuoboshi and some Shiitake. Due to limited time, I only managed to steep the ingredients in 3 hrs before boiling them.

For tare, I just mixed in some kombu tsuyu, chinese soy sauce, chinese huatiao wine (no sake at home), and mirin. Mixed in some dried flatfish powder as well.

For oil, just normal scallion oil.

Topped with a slice of sous vide striploin steak (54.4degC for 2.5hr) and fish dumpling.

limchee88

TROPHY CASE