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This sauce kicks ass with ramen. If only it were a bit spicier.
It's called "Tuong Ot Sriracha". I think it's Vietnamese.
Ramen Preparation - Page 5
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SoLaR[i.C]
United States2969 Posts
This sauce kicks ass with ramen. If only it were a bit spicier. It's called "Tuong Ot Sriracha". I think it's Vietnamese. | ||
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haduken
Australia8267 Posts
On August 12 2005 14:05 Energies wrote: Does it really matter how you prepare a $0.15 meal? We don't have Ramen in Aus.. Well as far as I know we don't, but we have this other stuff. I can't think of the name right now, but I'll edit this when I can remember, you can get box fulls of them from asia grocery stores, and it has 3 sachets of sauces 2 spices. But man 'tis pro yo! next time when u buy a box, try to read the "ramen" label on top. i dunno where u live, but here in Melbourne, korean and chinese stores are everywhere, and they all sell varieties of ramen. if u buy chinese products, then they just read as "XXX noodles" | ||
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ieatkids5
United States4628 Posts
On August 12 2005 18:20 SoLaR[i.C] wrote: This sauce kicks ass with ramen. If only it were a bit spicier. It's called "Tuong Ot Sriracha". I think it's Vietnamese. If only it were a bit spicier? That stuff is already very spicy; I love using it with fried rice (homemade of course, not that crap you get at restaurants.) Many different ways I like to eat ramen. My favorite and easiest is just to add a lot of sesame oil. | ||
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Catholic
United States66 Posts
 .. mmm | ||
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x_woof_x
United States659 Posts
cook it normally but while its cooking fry a couple eggs in there and add some garlic and a slice of cheese after its done then add a raw egg into it for uber flavor and add a slice of cheese the raw egg will be like 1/3 cooked and the cheese will all melt into there. the best 15 cent meal out there  | ||
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1tym
Korea (South)2425 Posts
Wtf are you talking about? You've got every single ramens named in this thread in Australia. I even saw Korean ramens as well as australian brands ramens at woolworth and stuff not even mentioning 4353536356 Asian supermarkets and restaurants in Australia. You can easily find about 4239875 different types of ramen in Australia with little effort. Just walk into your nearest Coles man. I suggest close observation. If you're after something other than Korean, Indonesian ramen is pretty good too, Nasi goreng ramen.. P.S the origin of ramen is Japan yes? | ||
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Republix
United States60 Posts
On August 12 2005 16:43 uhjoo wrote: ah, so the inevitable egg question. briefly, there are two schools of thought on the proper egg in ramen preparation: the most popular first school of thought believes that when the egg is swirled in, it changes the flavor of the soup and the white and yolk mix in just the right fashion so that the resulting swirl of egg is the most preferable mode of heightening the overall taste experience of the ramen as a whole. the second school believes that the egg should not be touched, and allowed to form in all its wondrous beauty. that way, you can eat the egg as well, preserving the taste of the egg, while also keeping the taste of the ramen relatively unchanged. within this school of thought the most popular style is to ensure not overcooking the egg so that the yolk is slightly uncooked on the inside-- if the yolk gets hard then it's not as tasty. the final school of thought believes that the two styles can be combined by mixing an egg before putting it in and pouring the mixture, and also adding a second egg without allowing the yolk to burst. i might add this is rather greedy, yet can be rewarding if done correctly. all styles are acceptable given mood and hunger level LOLOLOLOL omg... My ultimate ramen: Boil some water, and add some oval rice cakes for a couple minutes. Then, add the noodles, the mix, an egg(uhjoo's 1st school of thought), and some slices of spam... mmm ^^it's for spicy ramen, such as shin-ramen ^_^ | ||
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YunhOLee
Canada2470 Posts
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NeVeRDiEDrOnE
Korea (South)227 Posts
On August 12 2005 16:43 uhjoo wrote: ah, so the inevitable egg question. briefly, there are two schools of thought on the proper egg in ramen preparation: the most popular first school of thought believes that when the egg is swirled in, it changes the flavor of the soup and the white and yolk mix in just the right fashion so that the resulting swirl of egg is the most preferable mode of heightening the overall taste experience of the ramen as a whole. the second school believes that the egg should not be touched, and allowed to form in all its wondrous beauty. that way, you can eat the egg as well, preserving the taste of the egg, while also keeping the taste of the ramen relatively unchanged. within this school of thought the most popular style is to ensure not overcooking the egg so that the yolk is slightly uncooked on the inside-- if the yolk gets hard then it's not as tasty. the final school of thought believes that the two styles can be combined by mixing an egg before putting it in and pouring the mixture, and also adding a second egg without allowing the yolk to burst. i might add this is rather greedy, yet can be rewarding if done correctly. all styles are acceptable given mood and hunger level think it depends on which ramen u favorite. ive seen many ppl cooking shin-ramen with either stirred or no egg added and samyang with non-touched one. btw. any koreans know why jin-ramen mild is available almost only outside of Korea? Oo | ||
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Sorrow_eyes
United States1007 Posts
 not that the raw noodles are bad ofcorse, it's the seasoning that comes with the noodle that is killing the overall flavor of the noodle. Mix yourself some seasonings, that works a lot better. | ||
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rel
Guam3521 Posts
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haduken
Australia8267 Posts
On August 13 2005 06:24 1tym wrote: Wtf are you talking about? You've got every single ramens named in this thread in Australia. I even saw Korean ramens as well as australian brands ramens at woolworth and stuff not even mentioning 4353536356 Asian supermarkets and restaurants in Australia. You can easily find about 4239875 different types of ramen in Australia with little effort. Just walk into your nearest Coles man. I suggest close observation. If you're after something other than Korean, Indonesian ramen is pretty good too, Nasi goreng ramen.. P.S the origin of ramen is Japan yes? Umm? noo... the origion of ramen is China ffs. | ||
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mel_ee
2450 Posts
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dsh
United States879 Posts
On August 12 2005 18:20 SoLaR[i.C] wrote: This sauce kicks ass with ramen. If only it were a bit spicier. It's called "Tuong Ot Sriracha". I think it's Vietnamese. those things are so good with chicken kabab. all i do with ramen is: egg. sesame seed oil. and maybe some left over meat/vegs. I notice some of you says Tuna.........how do you prepare that? Is that really good? | ||
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Powerpill
United States1693 Posts
+ the seasoning of the ramen(chicken, pork or w/e) | ||
Klogon
MURICA15980 Posts
And uhjoo, you are my freakin' hero. One of these days, we have to sit down for some lunch and you have to cook me some ramen. | ||
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So no fek
United States3001 Posts
Sapporo Ichiban-Beef Shin Ramyun Shin Ramen I'm not hungry now, so for my first meal in the morning I will make some ramen. | ||
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WiredBomb
United States398 Posts
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fanta[Rn]
Japan2465 Posts
is it that good? i have to try it, that thread made me hungry :O | ||
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hasuwar
7365 Posts
On August 12 2005 18:20 SoLaR[i.C] wrote: This sauce kicks ass with ramen. If only it were a bit spicier. It's called "Tuong Ot Sriracha". I think it's Vietnamese. rofl... my mom puts this shit on EVERYTHING. I had no idea there were so many crazy ways to setup your noodles I just get a thing of top ramen, split it down the middle vertically, and toss it in. Simple, yet not good tasting or desirable | ||
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