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Golden Ramen Veloute
The key ingredient in transforming a superior ingredient into a premium dish lies in the skills of the chef.
Noodle
Main Course
Ingredients
Golden Ramen Veloute
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM1057.5
Cost per Serving
Food Cost Margin
Prawn Broth
Prawn Shell, cleaned
/g
1000.0 g
0%
Young Ginger, smashed
/g
20.0 g
0%
Filtered Water
/ml
2000.0 ml
0%
Shallot, smashed
/g
10.0 g
0%
Knorr Concentrated Chicken Stock 1kg
/g
30.0 g
0%
Marinade
Ramen, cooked
/g
1500.0 g
0%
Fragrant Oil
/g
10.0 g
0%
Knorr Concentrated Chicken Stock 1kg
/g
20.0 g
0%
Condiments
Chinese Mushroom, julienned
/g
50.0 g
0%
Crab Meat
/g
80.0 g
0%
Shredded Chicken
/g
100.0 g
0%
Thickener
Holland Starch
/g
20.0 g
0%
Filtered Water
/ml
300.0 ml
0%
Golden Ramen
Beancurd Skin/Fucuk, soaked, cut 15 cm x 15 cm
/pc
10.0 pc
0%
Cooked Ramen (to tie up Ramen Dumpling)
/pc
15.0 pc
0%
/
Prawn Broth
-
Prawn Shell, cleaned 1000.0 g
-
Young Ginger, smashed 20.0 g
-
Filtered Water 2000.0 ml
-
Shallot, smashed 10.0 g
Marinade
-
Ramen, cooked 1500.0 g
-
Fragrant Oil 10.0 g
Condiments
-
Chinese Mushroom, julienned 50.0 g
-
Crab Meat 80.0 g
-
Shredded Chicken 100.0 g
Thickener
-
Holland Starch 20.0 g
-
Filtered Water 300.0 ml
Golden Ramen
-
Beancurd Skin/Fucuk, soaked, cut 15 cm x 15 cm 10.0 pc
-
Cooked Ramen (to tie up Ramen Dumpling) 15.0 pc
Preparation
-
Prawn Broth
- Boil all the ingredients in “Prawn Broth” for approximately 2 hours.
- Strain and set aside. Use as required.
-
Marinade
- Prepare and set aside.
-
Condiments
- Prepare and set aside.
-
Thickener
- Prepare and set aside.
-
Golden Ramen
- Wrap “Marinade” ramen with soaked beancurd skin/fucuk and tie with cooked ramen. Set aside.
-
Soup
- Combine the ingredients of “Prawn Broth” and “Condiments”, boil and thicken it with the ingredients in “Thickener”.
- Steam the ramen dumpling for approximately 5 minutes.
- Pour soup into a deep dish and place ramen dumpling into the soup and serve.
