EPTRamen Preparation - Page 14
| Forum Index > General Forum |
|
AmorVincitOmnia
Kenya3846 Posts
| ||
|
Reflex
Canada703 Posts
| ||
|
evanthebouncy!
United States12808 Posts
On March 08 2007 21:30 Aphelion02 wrote: Haha I cook that too when I'm lazy, but with rice instead of noodles. Its like the default Chinese lazy dish. haha <3 Glad you know it. I'm compelled to find a picture: ![[image loading]](http://www.al-ke-me.com/tomatoeggdish.jpg) THis is what the "sauce" part look like. Like pasta has a pasta sauce, the noodle we described here has this kind of sauce. which is pwning pasta in each and every way. | ||
|
mel_ee
2450 Posts
| ||
|
haduken
Australia8267 Posts
On March 10 2007 22:56 evanthebouncy~ wrote: haha <3 Glad you know it. I'm compelled to find a picture: THis is what the "sauce" part look like. Like pasta has a pasta sauce, the noodle we described here has this kind of sauce. which is pwning pasta in each and every way. That's the kind of Chinese dish you won't find in a restaurant. But its hella Good! | ||
|
haduken
Australia8267 Posts
![[image loading]](http://www.lotour.com/imagessnapshot/2005-11-7/127758048606250000_31468153.jpg) Lanzhou Ramen (or muslim Ramen as they are known in China ~_~) This ramen takes alot of skills and preparations. i cbfed posting the recipe here... just look at the picture... ~_~ | ||
|
mel_ee
2450 Posts
On March 10 2007 23:35 haduken wrote: Lanzhou Ramen (or muslim Ramen as they are known in China ~_~) This ramen takes alot of skills and preparations. i cbfed posting the recipe here... just look at the picture... ~_~ the noodles look kinda different than japanese ramen. | ||
|
haduken
Australia8267 Posts
On March 10 2007 23:05 mel_ee wrote: ^^ OH my that looks tasty. What are those green stuff? green onions or spring onions. i usually use garlic instead of that. its very easy to make... make some scrabbled eggs... fried some tomatos till the sauce comes out... put in the eggs and add some salt and add alot of sugar (make ur own judgement but you defintely need some sugar for the taste). add some spring onions or garlic. add a little water if you want it to be saucy. | ||
|
haduken
Australia8267 Posts
On March 10 2007 23:36 mel_ee wrote: the noodles look kinda different than japanese ramen. Well... it is just hand pulled noodles (which is what ramen actually means btw). I don't think the process differ that much from Japan to China but Japanese Ramen do use their own noodles. maybe the flour is different? ~_~ | ||
|
haduken
Australia8267 Posts
![[image loading]](http://image2.sina.com.cn/bj/cr/2006/0613/357789497.jpg) The Chinese version of the famous noodle that is served in Chinese restaurants in Korea. | ||
|
evanthebouncy!
United States12808 Posts
ZHA JIANG MIAN!! http://en.wikipedia.org/wiki/Zhajiang_mian FUCK YEAH! Ahhh! I love that stuff! ![[image loading]](http://bwrc.eecs.berkeley.edu/People/Grad_Students/huifangq/food/HuifangCookings/edited/noodle_zhaojiang.jpg) it appears that this variation used a thicker noodle. Which is cool too. | ||
micronesia
United States24799 Posts
| ||
|
lostman
194 Posts
i will definitely try it ^^ (especially cus i always disliked all the sauce...it was too watery to mix with rice but it sounds perfect with noodle) | ||
|
evanthebouncy!
United States12808 Posts
On March 10 2007 23:05 mel_ee wrote: ^^ OH my that looks tasty. What are those green stuff? The little rings ones are green onion, a very very common spice in asian cooking (not sure about western ones but I assume they use it alot too). The bit paler, bigger ones are not required for this dish. But they look like "丝瓜" or Luffa. http://en.wikipedia.org/wiki/Luffa P.S. You don't have to go too extreme w/ the sugar as Haduken pointed out. Just add abit because tomatos do tend to turn sour because the heat decomposes some of the compounds in the tomato and so the cooking results in a more sour taste than the uncooked ones. | ||
|
mel_ee
2450 Posts
On March 10 2007 23:53 micronesia wrote: I don't know if this was mentioned earlier, but I know people were talking about adding an egg to the cooked ramen and all I can say is you better take a second to make sure that egg is cooked or you're at risk for salmonella etc. you have better chances of getting salmonella from a pet iguana... or use pasturized eggs. | ||
|
haduken
Australia8267 Posts
| ||
|
evanthebouncy!
United States12808 Posts
which I won't attempt. I normally juse use a fruit peeler. ![[image loading]](http://ec3.images-amazon.com/images/P/B000679FXA.01-A23NLORBGXOLEO._SCMZZZZZZZ_.jpg) | ||
|
pyrogenetix
China5098 Posts
oh hells yes this is the shit its a sauce made of tomato and egg =D xi hong shi chao ji dan right? yea love that stuff with noodles always have it when i visit my grandma in hebei cool lol this is awesome its called zha jiang mian i think which translates to fried sauce noodles. its like plain cooked noodles with this sauce made from fermented soy beans thats fried with onions and meat and thinly sliced cucumber and mashed garlic sause =D =D its the shit but this. this is it. ramen comes from the words la mian. la means pull and mian means noodles. the old chinese way to make it is to get your dough and keep kneading it so that the dough gets really strong and elastic, and then when they pull it out and boil it, the noodles are chewy, dont break and taste awesome. had this over christmas in shanghai in street stalls and its soo good. watched them pulling the noodles was fucking ownage. and then theres dao xiao mian which is knife sliced noodles (broad and short noodles) long xu mian which is dragon beard noodles (very very thin) broad noodles like fettucine I guess it doesnt really matter where the art of pulling noodles comes from since it is now rooted in chinese, korean, japanese and some italian cultures and dining. of course im going to say that it was the chinese who invented it (chinese pride) hahahah but its kinda wishful and dont take me seriously. in non asian countries it might be hard to find fresh (not dry) noodles and even harder to find hand pulled noodles. i see that most of you are referring to "instant noodles" as ramen so that is fine too since I have digested large amounts of that too =D heh health issues aside from the obvious MSG, the noodle "cake" is actually fried first to give it an oily and more savoury flavor. instant noodles are high in fat, salt and msg and other chemicals taht i dont know of so its not a real good idea to consume it frequently =D teh easy way to prepare the shizznit according to the package DONT OVERCOOK GUYZ teh leeter way to prepare teh shitzel plus egg and some spices/sauces/green onions already discussed here teh masterer way to prepare teh shit boil in plain water. on the side cut some beef/pork/chicken into thin strips. marinate with little soy sauce, rice wine, pepper and some corn starch to give it that chinese thick sauce result when stir frying it. add a little oil to a HOT pan and when oil is HOT fry that meat real quick with some vegetables. I normally use onions cuz they taste ownage. now get the soup package and add in around half of it to your sauce mixture or to your liking since youve skimped on soy sauce when marinading beef. then just drain noodles and pour sauce over it =D add fried egg if you'd like. oh yea the gosu way to fry an egg so that you get the "liquid" yolk that everyone is talking about. try and use a small frying pan. the idea is that your egg wont slide the shit around and become one thin film of shit on the pan. if you cant find a small pan use two eggs so that when they fry they will take up all space and not slide around. put pan on med-high heat and add some oil. lower egg in carefully to minimize sliding around. a way to do this is to break the egg into a bowl and lower it in slowly. now the egg should be frying slowly because you want the heat to pass upwards and cook the egg and not just cook a thin layer of the bottom of the egg. if your egg starts to get that crisp outer edge already after a few seconds then its too hot. be patient and when the egg yolk and the spare egg white starts to get set and get opaque, tilt the pan so a little oil collects. now using a metal spoon spoon up the hot oil and drizzle it over the top of the egg. this will "small cook" the egg on the top too and giving it a firm outer layer on the top so that the yolk wont break when transferring to bowl. keep drizzling the hot oil until the yolk turns a little darker in color or just to your liking =D the ownerer way to cook that shite (if you can wait) cook noodles but leaving them slightly raw. drain and spread out on a plate. leave in fridge for a few hours or overnight. the idea is for it to dry so that when you fry it the moisture is all gone so you dont get the nasty oil splattering all over your kitchen. hopefully the noodles will now have taken the shape of your plate and you can just flip it upside down right into a pan with some oil in it (thats hot of course). on medium heat slowly fry the noodles till they turn golden brown and crispy, then you can make the meat mixture again and serve over the gold noodles. used to love this when my mom made it for me when i got a fever =D the gosu way to make the shit if you made it this far then you are a true ramen artist. this one will take more time and effort and money and normally good for feeding a crowd. get a lot of bones. pork, beef, chicken, lamb (each to his own religion and beliefs) and break them up so the marrow can be seen. get a big pot and add some oil. cut up two onions and two carrots roughly and fry it all with your bones. can add some garlic cloves if you want. dont let the vegetables to go brown which will result in a bitter tasting soup. when the veggies are soft add lots of water and fill it nearly up to the brim. let it boil and boil for 10 min then lower heat to med-small and simmer for 3 or 4 hours. the bone marrow and sauces will mix with the vegetables and more or less melt. strain the stock so all the bone splinters are gone and let it simmer again till it becomes a concentrated ownage soup. get some pork chops. put them on some paper towels so they are dry and not bloody. sift some plain flour over them and shake off any excess. this is to make sure they are dry. beat up one or two eggs and dip the pork chops in the mixture, then coat with breadcrumbs. now heres the trick. put them all (not on top of each other) on a big plate and leave them in the fridge for 30 min so the egg and breadcrumb coat will dry and stick to the pork chop, or else it might fall off while frying. heat sufficient oil to very hot and fry the pork chops. 1 by 1 if necessary. but leave them only in there for 20 sec for the coating and outer layer of meat to cook. take out, drain and lower heat to medium, then refry the pork chops to cook the inside of the meat. see you cooked the outside so the juices of the meat wont leak out and dissappear into the frying oil =D your meat will stay juicy and not dry flavour your soup with the soup pack, cut up the meat and serve. should look something like this ![[image loading]](http://static.flickr.com/32/93912371_c2dc2c5a46.jpg) wow shit long post haha =D | ||
alffla
Hong Kong20321 Posts
| ||
|
Ilikestarcraft
Korea (South)17743 Posts
| ||
| ||
