2 years ago

Instant Jar Noodles Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Instant Jar Noodles:

Ingredients:
Egg noodles (broken in half) 40gm
Chicken stock ¼ cup
Soy sauce 1 tsp
Red chili (chopped) 1
Corn 25gm
Capsicum (chopped) 1
Baby spinach leaves (chopped) 25gm
Lemon zest and juice 1
Salt and black pepper to taste

Method:
Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lemon zest and juice. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes. Add the lemon zest and juice, stir well and season with salt and pepper.




Moist Chocolate Cake:

Ingredients for the Cake:
Flour 220 gm
Cocoa powder 60 gm
Instant coffee 2 tsp
Baking powder 1½ tsp
Baking soda 1½ tsp
Salt 1 tsp
Caster sugar 250 gm
Brown sugar 110 gm
Eggs 2
Buttermilk 240 gm
Oil 110 gm
Vanilla essence 2 tsp
Boiling hot water 240 gm

For The Ganache:
Dark chocolate 200 gm
Cream 200 gm

Method:
Combine flour, baking powder, baking soda, cocoa powder, instant coffee granules, salt, brown sugar and caster sugar. Add buttermilk, oil, eggs and vanilla essence. The batter will be quite thick. Slowly pour in the hot boiling water. The batter will be runny. Pour the batter into a greased pan. Bake at 180 degrees C on a rack set just below the centre of the oven, for 45 minutes, or until the cake is just done. Do not over-bake. When a skewer inserted into the centre of the cake comes out with just a little bit of sticky batter, the cake is done. Let the cake cool in the pan for 15 minutes. Run a sharp knife around the edges to release it from the pan. Set the cake on a metal rack to cool completely.
To make the ganache, heat the cream and chocolate over low heat until it barely starts to simmer. Set it aside to cool. It will thicken as it cools. Use an offset spatula to spread the ganache over the cooled chocolate cake.

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