Homemade Ramen Burger – Chez Boom

image

With the recent trend of hybrid foods like duffins and cronuts making the news, the one that took my fancy is the Ramen Burger. Seeing that Go Ramen! is really making a name for himself with it, thought I give it a try to see if the hype is of any substance.

The idea of using ramen noodles to form the bun of a burger is not rocket science. Back when I was in Singapore (Yes, back when policeman wear shorts!), Mos Burger, a Japanese burger chain already has a burger with a bun made from compressed sticky rice. Without stretching the imagination too much, it’s called a rice burger and is fairly popular amongst the rice eating population of Singapore. Yo! Sushi had a similar limited edition rice burger as well!

image

After reading a couple of how-to articles, this was what I’ve done. First, cook the noodles as per instructions. I thought the bacon flavoured Bachelor’s Super Noodles will work well since it’s a burger. I know that the Bachelor’s noodles soaks up loads of water and is of a mushy consistency which will only help when it comes to forming the burger bun.

image

Gooey mixture after adding 2 beaten egg as binding agent. Make sure the noodles have cooled down before mixing the egg or the egg might scrambled.

image

2 packet of noodles into 4 portions. 2 buns for each burger. I used a mixture of tapas ramekin and cookie ring. Any round shaped container will work fine. I lined the base of the container with cling film to help with removing the noodle bun.

image

Fold over cling film and weigh it slightly to help the bun firm up. Tuna tins were perfect as they are the correct size and not too heavy that it will sink into the mixture. Place in the fridge for at least 20 minutes to chill and firm.

image

Pan fry the noodle bun. Make sure you use a non-stick pan and do not turn the bun over till you are sure the bottom is well browned.

image

Like this! A couple of heart stopping moment while trying to flip the bun.

image

Made up burger. The rest of the burger were made up of typical ingredients, stored bought burger patty, caramelised onions, Kewpie mayo (keeping it Japanese), gherkin, raw chopped onions, sliced tomatoes etc….

image

So how was the experiment, was it worth it? Taste wise, the noodle bun is slightly crispy on the outside and slightly mushy/chewy on the inside, much like the consistency of an okonomiyaki batter. Surprisingly, you can’t taste the strands of the noodles after pan frying. The bacon flavour of the noodles added a smoky taste overall and perhaps a better quality noodle odd to be used so it still retains the ramen identity.

The Boom was all carbed out after the burger and oven fries. He agreed with me that this was a fun experiment but overall just a fad.

Chez Boom
Somewhere in West London
Open 24/7
Strictly by invitation

Advertisements

Pastrami on Rye – Rough Trade East, Brick Lane

image

Today’s lunch is from a rather unconventional place, a record shop! I walk by Rough Trade East almost everyday on my way to work and noticed there in a small cafe in the shop. Upon closer inspection, they serve a couple of hot sandwiches for lunch and a specific one caught my eye. The Pastrami on Rye.

image

image

More specifically according to the menu, it’s pastrami, Emmental, gherkin, piccalilli on toasted rye bread and it’s made to order which ensure it’s freshness. At £4, it’s not bad but they have a lunch special which includes a sandwich, a cup of hot apple juice and a bag of pork crackling for £5. Obviously I went for the offer.

image

Personally, I think the sandwich was excellent! The pastrami was tender, not too salty and quite generous. The amount of gherkin and piccalilli did not overpower the pastrami slices and the balance was just right. The toasted rye bread could be thicker (I like my bread thickly sliced) but it was nicely toasted and I simply loved the caraway seeds scattered throughout the bread. Apparently, not all rye bread have caraway seeds, only some does.

image

While waiting for my sandwich to be made, I spotted a few other interesting things apart from records in the shop. Will have to pop by one of these days to see whether I can pickup some stocking fillers.

image

Rough Trade East
‘Dray Walk’
Old Truman Brewery
91 Brick Lane
London E1 6QL
0207 392 7788

Mixed Grill Platter – Cafe 1001, Brick Lane

image

Some lunches are taken out of curiosity while others are driven by insatiable cravings. Today’s lunch was a result of too many meetings, not enough time. So I was involved in a release that did not go smoothly as well as back to back meetings from get go. Found myself only with 20 minutes to spare before my next meeting and it’s already way past lunch time. No meandering around looking for interesting bites today I’m afraid.

image

Felt like a long time ago when I blogged about the Polish Sausage Baguette from Cafe 1001 on Brick Lane. Guess that being one of my first posts, it feels ancient but I have only actually blogged for 3 months. Anyway, thought I take some different pictures showcasing the BBQ area of Cafe 1001. The salad bar with the cash register and big tubs filled with Red Stripe and cider. They are also selling hot mulled wine since the weather turned cold.

image

Look at the fat juicy sausages on the grill! Yummy!

image

Menu of the BBQ. Was seriously tempted to get the Polish Sausage Baguette again but I know it will be a boring read for you folks. So made the ultimate sacrifice and went with the Mixed Grill Platter. At £6, I still think the sausage baguette is a better value.

The last time I had the Mixed Grill Platter, the chicken breast was plain, hardly any seasoning on it. I’m glad to see that they have improved things by marinating the chicken breast in a Cajun style marinade. Made a huge difference to the meal as now it’s not just simply a dry piece of chicken breast. As usual, the polish sausage was scrumptious, the crispy bacon bits went very well with the fresh salad. The only letdown were the potato wedges, they were dry having been resident in the oven for too long. I think they should consider marinating the wedges or at least give it a spicy salt coating.

image

Cafe 1001
91 Brick Lane
London E1 6QL
0207 247 6166