Tag Archives: soup noodles

Today’s food: green curry with sômen noodles

Green curry and somen noodles

This derives from a recent trend in Japan of dumping canned ready-made green curry onto sômen noodles. My green curry somen deviates from the original by mixing in some fish broth and kaeshi (mixture of mirin, sugar, soy sauce) into the green curry to temper the heat and to increase the amount of the very little green curry that I had left. However, if you have enough green curry, you can also just dump it on the boiled sômen noodles.

Strange as it seems, it’s a pretty marvelous combination. The fish broth and kaeshi actually works well with the fish sauce that’s already present in the curry.

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Filed under Food, Japanese noodles, Thai

Today’s food: Simple noodles topped with mapo nappa

Nappa mapo on noodles

 

I’m still mortified that I used the word “overload” in my earlier post. It’s just one of those words like “explosion” that immediately discredits the dish by its name. However, I am going to keep that word there to remind myself of what a humiliating being I can be.

Noodle soup topped with simplified mapo. Instead of sweet black bean sauce (ten men jian), I season the mapo with only do ban jian (hot bean sauce), garlic (which are sauteed in oil before everything else is thrown in), soy sauce, wine, and sugar. The nappa doesn’t have an assertive texture, but blends in and adds some heft to the mapo sauce.
The simple noodle soup is just my leftover turkey broth seasoned with soy sauce and rice wine.

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Filed under faux chinese, Japanese noodles, ramen

Turkey ramen with turkey porchetta char-siu

I’m still taking my time getting used to the early Canadian Thanksgiving. Actually, I don’t have too much to get used to, since being a foreigner, Thanksgiving doesn’t mean too much to me except holiday TV episodes, friends coming home with depressing family stories, and cheap turkey.

Anyway, I grabbed a bag of cheap turkey a couple days before Thanksgiving day. Since I was going to a friend’s house to indulge in the beauty of traditional Thanksgiving day fare, I decided to use up my turkey for a completely Asian fare.

First, I made turkey char-siu with the breast. I created a turkey porchetta (as described on Serious Eats), but instead of the herb mixture, I rubbed in a thoroughly pounded mixture of green onion/ginger/garlic. Afterwards, I stewed the whole thing in a sugar/water/sake/mirin/soy sauce mixture with kombu (dried kelp) on low heat, until the insides were 150f.

Turkey breast char siu

I decided to boil down the remaining sauce to use it for the basic seasoning of the ramen, for brining the eggs, and for future char-siu making sessions. The boiled down braising liquid keeps well in the fridge, and the flavor improves as you keep using it and topping it off. The meaty goodness of the sauce improves any dish that it’s added to. So don’t throw away the braising liquid.

I made the ramen stock with the turkey back, neck, and other leftover parts. I just used my regular method of parboiling briefly, washing, and then throwing it in the pressure cooker with some green onions and ginger slices for 30-40 minutes.

The result:

Turykey shoyu ramen

Turkey porchetta char-siu, broth seasoned with braising liquid, eggs pickled in the same sauce, green onions, scallion oil, and some crushed garlic to top it off.

This turned out as a very comforting old-school shoyu ramen, despite the unorthodox use of turkey. The turkey porchetta char-siu was undoubtedly the highlight of the dish. And the char-siu braising liquid that I ended up with is being poured into my dishes every chance I get.

Now I’m left with the drumstick and thighs. I’m going to try to replicate the experience of eating Taiwanese turkey rice that I ate obsessively in Chiayi. My god I love Thanksgiving for its discounted poultry.

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Filed under Japanese noodles, ramen

Andy Ricker’s Pok Pok

Complimenting on the cookbook Pok Pok at this point is like stating that cats are fluffy. People have acknowledged it, and already moved on. However, I just cannot get over how every dish I made from the book has turned out amazing. Sure, the dozens of homemade condiments listed in the ingredients are time consuming to make, and I did end up subbing a lot of ingredients (although it is explicitly stated not to do this) due to the large number of hard-to-find or hard-to-use-up ingredients. But even with my constant bastardizing of the dishes with Japanese/Korean ingredients, every dish provided a wholly novel flavor that took me out of the monotony of my home cooking.

I love this cookbook as dearly as I love the Thai recipes from the blog She Simmers. Besides the obvious commonality that they both feature Thai cuisines is that they both take a critical stance against the notion of authenticity.

 

So here are some of the highlights:

Khao Phat Muu: stir-fried rice. I thought I was bored, tired of any iterations of fried rice dishes. I was wrong.

Khao Phat Muu, Thai fried rice from Pok Pok

Khao Tom: Rice soup. Wonderful for warming your body, getting over colds, and hangovers.

Pok pok's rice soup

Yam Makheua Yao: eggplant salad

Thai eggplant salad

Phat Fak Thawng: stir-fried squash. My partner’s new favorite way of eating squash. Actually, her only favorite way of eating squash.

Squash from pok pok

Tam Taeng Kwaa: Cucumber salad

Thai cucumber/tomato/vermicelli salad

Holy basil chicken without the holy basil. I feel remorse.

Thai basil chicken

Yam Khai Dao: Fried egg salad. I am not sure if I would qualify this as a salad. But it’s delicious.

Thai fried egg salad

Kung Op Wun Sen: glass noodles and shrimp baked in a pot. This one’s one of the more Chinese influenced dishes in the cookbook. It’s one of the few noodle dishes that actually pairs wonderfully with rice. Thai-Chinese vermicelli baked in clay pot

PHak Buung Fai Daeng: stir-fried water spinach. Although I used gai-lan. Oyster mushroom, Thai chili, gai-lan

Khao Soi Kai: Northern Thai curry noodle soup with chicken. It’s hell making this dish without a mortar and pestle (I used a cylindrical baking pin with pint glasses.) But it’s worth it. If this dish involved less work, I would seriously consider replacing this with my curry udon recipe as my hangover morning food.

Khao Soi Gai

 

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Filed under cookbooks, Food, Thai, Uncategorized

Today’s food: knife cut noodles with seaweed chili soup

Knife cut noodles, douban jian, soy sauce, sugar, ground pork, shredded nori

Usually, being time constrained leads me to make something that tastes like crap, but this time the dish worked. This dish turned out pretty amazing. The seaweed element is essential for this dish, and you can use either the Chinese dried seaweed that comes in big, round slabs, or just shred some nori, which is what I did.

So to make this dish, you fry up some chili bean paste (doubanjian, 豆板醤), garlic, ginger in oil until the oil turns red. Put in ground pork and mix it up with the chili bean paste. Once the pork changes color, pour in chicken broth, wait until it’s boiling, and add some cooking wine, soy sauce, and sugar. Once the noodles are boiled and ready, throw in the seaweed, pour everything over, and garnish with green onions.

One of the key points is to use very little broth, less than 200cc per person. This makes for a small amount of intensely flavored broth, rather than a lot of bland liquid.

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Filed under faux chinese, Food

Saury three ways

Saury are wonderful. A Korean grocery store nearby were selling 10 for $8, which meant that I was able to escape from my seafood deprived state, and that I needed to keep eating saucy for several meals. This did not pose a large problem for me, since I love blue fish and their intensely fishy flavor. If white fleshed fish were coffee made by drip systems, blues are the less refined yet robust and strong french press coffee. Blue fish are not for everyone, but people who like it, love it.

Day 1, Grilled saury

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Wash, dry, salt on both sides, let sit for 30 min, create shallow incisions on both sides (as you might when baking a baguette), and broil on high, with the fish sitting at least 6 inches apart from the heating element. Common garnishes are grated daikon (highly recommended) and citrus (sudachi, if you can get your hands on it).  You can gut the fish if you want, but enjoying the bitter, rich taste of the fish offals are considered to be a marker of mature taste.

Day 2, Stewed.

Lay sliced ginger in the bottom of a pressure cooker, pour some sake, sugar, soy sauce, and a bit of water. Cook under pressure for 15 min. Or, stew for a while in a regular pot. The pressure cookers thoroughly softens the bones, making the fish much easier to eat.

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One added bonus is that you can add stewed saury on top of soba noodle in dashi based soup, and the soup gets enriched with saury fishiness.

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Day 3, saury onion pasta with garlic, garlicky toasted breadcrumbs, and italian parsley

Saury, breadcrumbs, garlic, onions, and italian parsley

 

The whole thing tastes like a large mass of saury and garlic. Wondefully tasty, but horrible for your breath. Sauté breadcrumbs with garlic until a bit browned. Sauté garlic, add filleted saury, fry in couple tablespoons of oil. When the thing’s crisp, throw in pasta water, toss with pasta, cram everything into a dish, and sprinkle some italian parsley on top. Filleting saury may be tedious, but this dish is well worth it.

 

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Filed under Fish, Japanese, Japanese noodles, pasta, Uncategorized, Western stuff

Today’s food: Pork nanban udon

Nanban with pork

Nanban: Noodle soup dish containing meat with large (leek sized) scallions.

Kombu (kelp) and dried anchovy broth with sake, sugar, and soy sauce.

Stew pork (or duck, or chicken) throw in sliced green onions, stew until slightly wilted.

Pour over cooked udon or soba.

Even if you are using granulated instant fish broth,  the meat enhances the flavor of the soup.

And don’t forget to sprinkle some shichimi.

 

And some unrelated stuff:

Acid Mothers Temple at Media Club.

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Japanese men with long beards

 

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Filed under Japanese, Japanese noodles, udon