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The Ramen Lover's Thread

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#421 Rajun Gardener

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Posted 15 March 2019 - 01:12 PM

Your going down a rabbit hole but it's so good!! Clean out cabinet and fridge space for condiments, you're gonna need it.

 

I consider myself a rookie and add what I like or google helps with ideas. You can start with the basics and go from there. 

 

I'd say basic pantry items are

hot sesame oil

good fish sauce

hoisin

soy

chili paste and chili oil

my last condiment that I'm hooked on is fried garlic, the Asian stores sell it cheap.

 

 

Fridge items are

cilantro

onions

mushrooms

fresh peppers

baby bok choy if you can find it

5 minute boiled egg or a good fried egg is always nice

 

 

Watch a few food vloggers and get ideas and recipes. I don't cook authentic dishes but it doesn't matter, they're good so play around and have fun eating.

 

 



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#422 Guatemalan Insanity Pepper

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Posted 15 March 2019 - 05:59 PM

ok lets try this whole making ramyun thing

 

This will in no way be authentic, but i'm sure i can do better than just packaged ramyun.

 

what i'm working with today;

ZTAQqqu.jpgto be continued...


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#423 Guatemalan Insanity Pepper

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Posted 15 March 2019 - 07:16 PM

4HssGax.jpg

Quail eggs; soft boiled, peeled (what a PITA that was  :rolleyes:  ), and soaking in soy sauce, rice wine, black garlic powder, spring onions, and a splash of Warrant Man Aggravated Assault  :hotsauce: hot sauce

 

To be continued...


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#424 Rajun Gardener

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Posted 15 March 2019 - 07:26 PM

I'm on a ramen/noodle kick too. Ain't nothing authentic but DAMN the house smells awesome.

 

I forgot about the egg so I'm on it!!



#425 Guatemalan Insanity Pepper

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Posted 15 March 2019 - 09:59 PM

...continued 
 
GwefoNt.jpgnice rich Pork broth and veggies ready, just need to add the noodles...
 
vDUxB8Y.jpgServed;    my attempt at Tonkotsu Ramen with Ajitsuke Tamago Quail eggs  needs bean sprouts for crunch, mushrooms and fried garlic, but it still tasted fantastic  :drooling:

 

Q3qpHoR.jpgcouple bites in showing the noodles  :)

 

this was fun and delicious i will be doing something like this again soon 

 

:cheers:

 


Edited by Guatemalan Insanity Pepper, 15 March 2019 - 10:01 PM.

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#426 Rajun Gardener

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Posted 15 March 2019 - 10:11 PM

Looks good and those eggs are perfect.



#427 Rajun Gardener

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Posted 15 March 2019 - 10:19 PM

I have a man crush on Mark Wiens at the moment. He's eating some awesome food in Sri Lanka and I had to try it. The inspiration came from here. 
 
They had rice but I wanted noodles, I started with homemade dough for ramen, I even used baked baking soda to get that texture.
 
100-4386.jpg
Here's most of the players but I did add a fresh tomato, fish sauce and homemade shrimp stock I had in the freezer. In the bowl is a pack of seafood mix from the store and the plate had onions, green onions, ginger and garlic.
100-4388.jpg
Rolled out some ramen and fettuccine noodles.
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Cracked the crab shells to soak in that awesome curry sauce. 
100-4391.jpg
Sauteed the veggies, added the spices, shrimp broth, can of coconut cream and a bag of seafood mix to make a good seafood broth, cooked it for a while to reduce and concentrate the flavors then added the king crab to let them soak that flavor in. The crab legs went in at the last 15 minutes so I didn't turn them into mush.
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Made a bowl and started drooling. Topped it with cilantro and green onions, that's Sambal ground chili in the middle for a little kick, it's not hot but has a good flavor.
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Side plate with stuffed crab and more king crab to slurp that awesome gravy off of.
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Crab and curry is a match made in flavor town.
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It's the closest thing you can get to ecstasy.
100-4403.jpg
The stuffed crab with that gravy/broth was amazing.
100-4405.jpg
That's shrimp and clams from the seafood mix on top, It's like a paella in a spoon with curry sauce.
100-4406.jpg
It was a process to get to this point but so worth it, THIS has to be done again but next time I wanna use the biggest shrimp I can find.
100-4407.jpg
I'm ashamed I couldn't eat that lonely crab, I'm blaming it on those two foot long noodles.
100-4408.jpg


#428 Guatemalan Insanity Pepper

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Posted 15 March 2019 - 10:24 PM

looks delicious 

 

and homemade noodles even  :clap:


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#429 Ashen

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Posted 15 March 2019 - 11:22 PM

Looks fantastic RG. I have never gotten around to trying the baked baking soda trick. Did you like them better than store-bought?
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#430 Masher

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Posted 16 March 2019 - 03:19 AM

Hell ya RG.

Looks awesome!!

:cheers:

#431 Rajun Gardener

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Posted 16 March 2019 - 09:16 AM

Looks fantastic RG. I have never gotten around to trying the baked baking soda trick. Did you like them better than store-bought?

I like the homemade noodles but it's not practical to pull out the machine for a quick lunch. The baking soda gives it a better chew than regular pasta noodles and it last a while in an airtight jar. I also can't find the thinner noodles here. The yellow color came mostly from the egg yolks, I used 3 country eggs in this batch. I have the rest in the freezer and will see later today how they are after freezing them. It would be nice to make a big batch for later use!!

 

 

 

Edited to add: This is a good read for noodles. https://www.seriouse...es-at-home.html


Edited by Rajun Gardener, 16 March 2019 - 09:24 AM.


#432 Ashen

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Posted 16 March 2019 - 06:27 PM

Serious eats is pretty great, although they sometimes present opinions as facts and focus on the wrong science.
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#433 Rajun Gardener

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Posted 22 March 2019 - 12:44 PM

Made a plate of Mie Goreng for lunch, this is the easiest ramen dish to make homemade.

100_4457.JPG



#434 Rajun Gardener

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Posted 30 March 2019 - 04:56 PM

I made more curry crab last night but had it with rice this time. I used blue crabs, 16-20 count shrimp and a pack of paella seafood mix but dumped the fake crab. This stuff is addictive and a must try. I don't think it's available here in town but I need to check to see if I have the same flavor profile. 

 

It defines the word Umami!!

 

It was awesome even if I did forgot the cilantro and green onions on the cutting board.

100_4494.JPG



#435 BigB

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Posted 31 March 2019 - 10:14 AM

I made more curry crab last night but had it with rice this time. I used blue crabs, 16-20 count shrimp and a pack of paella seafood mix but dumped the fake crab. This stuff is addictive and a must try. I don't think it's available here in town but I need to check to see if I have the same flavor profile. 

 

It defines the word Umami!!

 

It was awesome even if I did forgot the cilantro and green onions on the cutting board.

attachicon.gif 100_4494.JPG

 

is there's ramen in there somewhere? lol

 

 

Edit* Never mind, i just scrolled up and saw you made it with ramen previously. I was confused.....like this is a ramen thread but no ramen in this dish haha


Edited by BigB, 31 March 2019 - 10:16 AM.


#436 ShowMeDaSauce

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Posted 02 April 2019 - 03:02 PM

The newest Asian market had these as well as a few others from Mom's. I think a 4 pack was about $8 so its not cheap.

lDftutp.jpg



#437 Rajun Gardener

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Posted 02 April 2019 - 03:45 PM

Does anyone have recommendations what to use as a seafood broth?  I've been trying different things for the carb curry and it's better when I use a homemade shrimp and crab stock. I also add a bag of the paella mixed seafood which I'm sure helps too but I'd like to find something that I use quicker.

 

I went to the Asian store and talked to a woman from Vietnam and she told me about a few things to use. First was a crab paste with bean oil, another spicy crab paste and some Salted fish soup bouillon stuff. She said the bouillon stuff is popular in one region over there so it must be good right? She also said Quoc Viet Tamarind Soup Base- Cot Canh Chua is popular to use in seafood soups.

Here's what I bought

Crab-Paste-With-Bean-Oil-Por-Kwan.jpg

 

40.50027.jpg

quoc_viet_tamarind_soup_base-_cot_canh_c

100_4495.JPG



#438 ShowMeDaSauce

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Posted 02 April 2019 - 10:05 PM

I have not messed with that much. I can tell you anything with tamarind will be sour. Por Kwan makes some good pastes. Their tom yum paste isnt too bad.

 

I want to try XO sauce but it aint cheap

https://usa.lkk.com/...oducts/xo-sauce



#439 Edmick

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Posted 02 April 2019 - 10:35 PM

Does anyone have recommendations what to use as a seafood broth?

I wish i could help with an actual recipe but look up jjamppong. It's a Korean spicy seafood noodle soup and is amazing. I could drink that broth like water.

#440 ShowMeDaSauce

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Posted 03 April 2019 - 09:50 AM

Jjamppong is my personal favorite too when its made right. I haven't been able to get a really good bowl of it around here in years. My homemade is "ok" but i cant seem to nail it.






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