The snow in Cambridge has now cleared. Now that it has disappeared, I do some what miss the white stuff. Any how, I captured some lovely shots on my way to work one morning.
Monday, 28 January 2013
Monday, 21 January 2013
Anyone who has eaten good ramen will know the importance of making a soup stock with perfectly balanced intensity. The main ingredients are a deeply flavoursome stock made from pork and chicken bones with vegetables and sometimes fish bones or katsuboshi ‘bonito’. Toppings vary hugely depending on the kind of ramen and the chef, from sweetcorn and butter to black sesame and garlic paste, but in almost all cases, there’ll be pork and a perfectly marinated gooey-yolked egg.
Handmade Prawn Gyoza, £5
Rich, sea salt-based pork stock and thin noodles topped with slices of melt-in-the-mouth pork belly, half a seasoned soft-boiled egg, menma, bean sprouts and spring onions
Tokyo Spicy, £9
Soy sauce-based pork and chicken stock and medium thick noodles topped with pulled chilli pork, half a seasoned soft-boiled egg, menma and spring onions
The desserts we had were from the Golden Cake shop in Chinatown. Delish!!
This broth takes 18 hours to make and the intensity of flavours were apparent
For dessert we had: Soybean Curd & Soybean Milk with Barley.
Mango Ice Cream Cake.