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The Ramen King

I have been trying to make homemade ramen as well using the pasta making adapter, im happy with the 2nd lowest setting. Havent quite hit the perfect recipe yet
 

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I tried these and thought they were really good for ramen
 
http://www.theramenrater.com/2014/04/21/top-ten-2014-re-review-mykuali-penang-white-curry-noodle/
 
I did add fish balls and shrimp. I also added just a little coconut powder. The creamer they include is just plain old non dairy coffee creamer. It works surprising well.
 
 
My favorite though is probably Nomgshim or Paldo kimchi flavor. Add some stirfired pork and thinly sliced kimchi. Just add water to the pork and kimchi after it is stirfried. Adjust the broth with some of the seasoning packets and cook until tender enough for you. Cook noodles separately and mix together just before serving. A raw egg on top is great too if you have really hot broth or if you are using one of the stone/porcelan jjigae bowls and its still boiling hot.
 
The Nongshim brand has to be my favorite so far, but there are so many I would like to try out. Some of the best rated ones are not yet available in the states, according to the ramenrater.
 
Try the Paldo also if you have not. They seem very similar to the Nongshim. Instant ramen from Malaysia is gaining popularity very quickly too. The few ive tried were surprisingly good but i still like the Nongshim/Paldo noodles better.
 
MyKuali brand Tom Yum and the White Curry one i posted a link to are both really good with minimal additions. Some of the larger Asian markets carry them. Hmart might also and they have a huge outlet in Texas.
 
You can order them directly too but i bet the shipping would be a killer. http://www.skythomasfood.com.my/?virtuemart_currency_id=144
 
Turns out we have an Asian market a few miles miles from here, gonna have to hop on the bike and go check them out. Thanks for the tips Showme, I will keep an eye out for those. You ever try the black label from Nongshim? I haven't, but wonder what the scoop is.
 
I got this White Curry ramen to try since i could not find the other brand anymore at the closest market. The Ramenrater gave it 4.5 out of 5.
 
http://www.theramenrater.com/2014/03/20/1342-ah-lai-white-curry-noodle/
 
I also picked up a fresh jar of Tom Yum paste. They were out of the Mae Ploy brand so i got Maesri instead. I have tried the Maesri canned Tom Yum soup and its not too bad. Pretty hot for a canned soup too. I love Tom Yum noodles with fish balls/cakes and shrimp. I have to drive a good 20 miles if i want to get it at a restaurant. None of the others closer to me serve it as a noodle soup.
 
 
 
The Hot Pepper said:
Thai jungle curry with noodles instead of rice is good.
 
This is not my pic but imagine this with noodles. Jungle curry is more like a soup than regular curry, and so flavorful!
 
Anyone wanting those Thai flavors but in ramen I imagine this would be the way to go. NO coconut milk because from Northern Thailand.
Click to expand...
 
this is encouraging. I want to try thai food and curry but I can't stand coconut milk.
 
Chewi said:
 
this is encouraging. I want to try thai food and curry but I can't stand coconut milk.
Click to expand...
 

Im not a huge fan of coconut but in Thai curry the coconut flavor is not overwhelming. Coconut cream powder added to a curry mainly just makes it "silky: with just a hint of sweetness. You can get a similar result with regular cream or Half&Half.
 
If you want to make Thai style curries and soups from scratch you will need galangal root, Kaffir lime leaves and lemon grass. Mae Ploy pastes are convenient too if you dont want to make them from scratch. Jungle curry paste is very uncommon but red will work "ok"...i guess.
 
You can always keep it simple and get Tom Yum paste. Its made for Thai "hot and sour" soup. Its nothing like Chinese hot and sour soup. Buy some fresh lemon grass and limes, you will be all set for some killer soup My markets carry fresh galangal and the lime leaves (frozen) but the leaves are very expensive here. The pastes usually have some in them.
 
I used to really hate coconut until i tried a can of it in curry. The "fat" in the can floats to the top if you let it set for a few days. You stir fry the curry paste in that "fat" for a minute or two. The rest of the can is added near the end of the cooking.
 
LouAnna sells a coconut oil with nearly zero coconut smell or taste..Its refined so it does not have any of the benefits of good coconut oil but it sure makes stuff taste good. :D
 
You can even get it at Walmart. https://www.walmart.com/ip/33282297?wmlspartner=wlpa&adid=22222222227021916224&wl0=&wl1=g&wl2=c&wl3=40890530072&wl4=aud-273067695102:pla-78820489232&wl5=9022878&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=33282297&wl13=&veh=sem
f1a6ebd1-fec1-4631-9b0b-a5f5126f53e0_1.77a1ed57a3727438b38f08d7b4b35d34.jpeg

 
 
 
Chewi said:
this is encouraging. I want to try thai food and curry but I can't stand coconut milk.
Click to expand...
 
Jungle is awesome.
 
I agree you should try some good coconut curries. It is to make it creamy not to make it taste like coconut, so when used right that's what it does, coconuts are a major commodity of Thailand so they use it like we use corn. It's not so much for flavor. I'm sure you can experiment with it until you like it, which will either be used as directed, or a little less.
 
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