D3monic said:
D3monic said:
I prefer the Singapore Curry Lamian but they are both good....Fried tofu puffs...Trust me....They go great in the Malaysian style curries.D3monic said:[SIZE=24pt]Shoyu Ramen Soup[/SIZE]
[SIZE=17pt]Master Recipe[/SIZE]
[SIZE=12pt]MAKES 5-6 CUPS[/SIZE]
[SIZE=12pt]3 qt chicken broth[/SIZE]
[SIZE=12pt]2 cup water[/SIZE]
[SIZE=12pt]1 ounce ginger, skin left on and crushed[/SIZE]
[SIZE=12pt]2 cloves garlic, peeled and crushed[/SIZE]
[SIZE=12pt]3 large shitake mushrooms[/SIZE]
[SIZE=12pt]1 scallion diced[/SIZE]
[SIZE=12pt]3 dried chiles[/SIZE]
[SIZE=12pt]½ small carrot (about 2 ounces)[/SIZE]
[SIZE=12pt]Simmer for 2 hours, strain. [/SIZE]
SHOYU RAMEN [SIZE=11pt]soy sauce tare[/SIZE]
[SIZE=12pt]1 cup soy sauce[/SIZE]
[SIZE=12pt]¼ cup sake[/SIZE]
[SIZE=12pt]1 tablespoon mirin[/SIZE]
[SIZE=12pt]½ ounce ginger, peel on and crushed[/SIZE]
[SIZE=12pt]1 scallion, trimmed and coarsely chopped[/SIZE]
[SIZE=12pt]1 clove garlic, peeled and crushed[/SIZE]
[SIZE=12pt]1 bunch spinach (about 1 pound), trimmed and cleaned[/SIZE]
[SIZE=12pt]Add ingredients to sauce pan, heat just till simmer and remove from heat. Let cool. [/SIZE]
[SIZE=12pt]I had some left over from last week. [/SIZE]
[SIZE=24pt]Noodles[/SIZE] INGREDIENTS
[SIZE=12pt]Makes 6 portions[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]3 C (400g)[/SIZE] [SIZE=10pt]all-purpose flour[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 C[/SIZE] [SIZE=10pt]baked soda[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 C (100g)[/SIZE] [SIZE=10pt]warm tap water[/SIZE]
[SIZE=10pt]· [/SIZE][SIZE=10pt]1/2 C (100g)[/SIZE] [SIZE=10pt]cold tap water[/SIZE]
[SIZE=10pt]· [/SIZE]
PREPARATION
1. To make baked soda: Spread a half-cup of baking soda on a foil-lined sheet pan. Pop it in a 250°F oven or toaster oven for 1 hour. Store extra baked soda in a jar with a lid indefinitely.
2. Put the warm water in a large mixing bowl. Dissolve 4 teaspoons of the baked soda in it, then add the cold water. Add the flour, stirring and mixing to form a crumbly, pebbly alliance—not exactly a nice dough.
3. Turn that crumbly dough out onto a work surface. Knead it together, working the dough for 5 full minutes. (It will be a tougher sparring partner than any flour dough you’ve ever tried to make.) Wrap the dough in plastic and let it rest at room temperature for 20 minutes, then knead for another 5 minutes. (You will curse and sweat.) Rewrap the dough and put it in the fridge for at least 1 hour.
4. Divide the dough into five or six portions. Roll each portion out using a pasta machine (Italian-made is fine). Progress through the thickness settings one by one. The final thickness of the noodles is up to you, as is the width and shape into which you cut them. I like taking the dough to the second-thinnest setting, then either finely hand-cutting them or cutting them through the finer of the two cutters that came with my machine. Keep the noodles well floured to prevent them from sticking.
5. Cook the noodles in a deep pot with plenty of water. Noodles cut on the thinnest setting will only need two and a half or three minutes to cook. Check the noodles regularly while they’re cooking; if they stick together, rinse them under cold water immediately after straining them from the pot to stop the cooking and rinse off any excess starch.
Need a bump
