Recipe: Sausage cheese baked rice + Ramen Burger
On a typical weekend, I decided to invade my kitchen and whipped up a good meal for boyfriend and was so happy to announce that my first attempt of baking cheese rice was nevertheless successful.
I find it very simple to cook, despite the fact of first attempt. This baked rice I have made from scratch, was using pre-cooked rice rather to the raw rice. It needs precise amount of water to be added to it in order to yield a perfect rice texture. Its baked rice cannot be too dry and hard to chew, or too soft and wet like porridge.
My rice was baked in wet cream sauce, was just moist enough for the palate. Yes, not creamy at all! I duse the Campbell cream soup in this recipe, but neither creamy pasta sauce nor any heavy cream was used here.
Recipe:
Ingredients
1 cup of rice grain, rinsed
4 sausages, sliced
A handful of peas
Campbell chicken soup
1 small yellow onion, chopped
2 cloves of garlic, minced
1 knob of butter
1 tablespoon of olive oil
Pinch of salt and sugar
Pinch of coarsest grounded black pepper
100 gram of grated Mozzarella cheese
1 tablespoon of grounded Parmesan cheese
How to do it?
Place cooked rice in oven proof dish.
Heat oil and saute garlic till fragrant.
Add sausage and peas
Stir fry till sausage are brown, peas are cooked and the sauce are almost dry.
Meanwhile, mix rice with campbell soup.
Add the cheese on the rice.
Pour the cooked sausage and peas over the rice.
Quickly stir to mix well.
Top with additional Mozzarella & Parmesan Cheese.
Bake at 180 degree for 20 minutes or till the cheese on top is golden brown.
Serve immediately.
Next up, I went to do some research on how to come up with a good dish by using Ramen and surprisingly, I found this recipe from a blogger. It was said " Easy and Peasy method, all you need is 30 mins of your time!''
Ingredients:
2 packets of ramen (1 packet of ramen per burger)
4 eggs
200g of pork minced
2 tablespoons white vinegar
1 clove garlic, minced
1 onion
1 teaspoon sesame oil
Oil for frying
2 teaspoons mayonnaise
Step 1: Cook ramen in boiling water (without the flavour or vegetable sachets) according to directions. Rinse under cold, running water and drain well. Beat eggs and place in a bowl and then using a fork, mix around the ramen in the bowl coating well
Step 2: Take eight round takeaway containers of the same size (or at least matching pairs so that the sizes of the patties will match) and divide the ramen evenly into the eight containers. Cover with cling film and nest one into ANOTHER. Weigh down with cans. Refrigerate for 30 minutes.
Step 4: Mix the minced meat, shallots, garlic, sesame oil into it and mix to flavour it. Divide into two and shape into balls and flatten to round patties and refrigerate until needed.
Step 5: Once the ramen has had its time in the fridge, heat a frypan on medium heat (about 7 out of 10) and add some oil. Remove the can and cling wrap and fry the ramen patty until crispy with some browning-it will hold together better if the ramen browns. Turn over and fry the other side. Repeat with the rest of the ramen
Step 6: Add a little more oil and fry the pork patties on both sides until as done as you like them. Place other half of ramen bun on top.
Of course you can add in a few if the side dish, I added Broccoli and Potato for my two sides.
Bon appetit everyone (:
Til then.
