Results tagged “broth”

Ramen is a Japanese noodle soup dish that originated in China. While it was once considered a simple and cheap staple in many students' diets, it has today grown into an iconic national dish with almost every locality or prefecture in Japan, having its own variation.

There are two main components of ramen - the noodles and the soup.

Most ramen noodles are made from four basic ingredients: wheat flour, salt, water and kansui (a type of alkaline mineral water). They may be fat, thin, ribbon-like, straight or wrinkled.

The ramen soup is generally made from stock based on chicken or pork and combined with a variety of other ingredients. There are basically four categories which the broth can be divided into: shio (salt), tonokotsu (pork bone), shoyu and miso.

Ramen is also widely available beyond Japan... But when you are in Japan, we would assume you wouldn't want anything short of spectacular; so click on the map to check out some ramen shops in Kyoto and Tokyo worth visiting:

View Best Ramen in Japan (Kyoto & Tokyo only) in a larger map

If you have time, also drop by the ramen museum which opened in Yokohama in 1994!

Chicken rice at Chatterbox, Singapore

Hainanese Chicken Rice is a popular dish which has been adapted by the Hainan Chinese migrants in the Nanyang area. The Nanyang area literally means "Southern Ocean" and covers Singapore, the Phillippines, Malaysia, Thailand, Indonesia and Vietnam. It is pretty much considered the national dish of Singapore and is served in hawker stalls, food courts and franchised outlets all over.

A serving of chicken rice generally consists of an oily but fragrant rice, some beautiful pieces of chicken which has been boiled in a garlic, ginger and pork bone stock, a garnish of fresh slices of cucumber, tomato and lettuce leaves and a bowl of clear chicken broth with a sprinkle of chopped coriander (sometimes also with shallots and fried onion). The secret to this dish is generally the accompanying sauces which are closely guarded recipes.

I love the chilli and pounded ginger vinaigrette, but the there's also the dark soy sauce which is equally as popular with locals. And I of course adore the sweetness and simplicity of the chicken broth which has the flavour of the whole chickens.

If you only have one meal to taste test Singapore's Hainanese Chicken Rice, then I'd suggest going for the very best and slightly pricey... at Chatterbox, at the Meritus Mandarin Hotel on 333 Orchard Road (+65.6831.6291), as pictured above.

On the cheaper end and minus the view, there are also these favourites:

Fook Seng Goldenhill Chicken Rice
Block 37, Jalan Rumah Tinggi #01-429
For more information: http://www.singaporechickenrice.com

The Chicken Rice Shop
VivoCity B2-37
For more information: http://www.thechickenriceshop.com/index.html

Tian Tian Hainanese Chicken Rice
Maxwell Food Centre, 12 Murray Street, #01 - 10, 11am - 8pm (closed Mondays)
How to get there by MRT : Tanjong Pagar (EW15) and Chinatown (NE4)
How to get there by Bus : 2, 12, 61, 80, 143, 145, 166, 197, 608, 851, 961
For more information, check out these food blog reviews: http://lovesingaporefood.blogspot.com/2 ... -rice.html, http://masak-masak.blogspot.com/2007/05 ... -tian.html

Have I missed your favourite Chicken Rice stall in Singapore? Let me know by replying with a comment below :)