Being Taiwanese, I love beef noodle soup and thought about making a lamb version. I love lamb and chinese lamb dishes are yum. Since I've been making hand pulled noodles and needed to practice, might as well experiment with lamb.
紅燒羊肉麵
3 Tbsp oil
64oz chick stock or broth
1/2 can tomato sauce
1" ginger minced
2 cloves garlic minced
1 lb leg of lamb cubed
4 star anise
1/3 cinnamon stick
1 tsp coriander
1 tsp cumin
1/2 tsp Sichuan peppercorns
4 carrots chopped
6 Tbsp soy sauce
3 Tbsp mirin
1/2 cub Shaoxing rice wine
3 pieces of rock sugar or 1Tbsp brown sugar
1 bunch of chinese chives
Soup
Put the oil in a large pan. When it starts to smoke add the minced ginger and garlic and fry for 15 seconds. Add the cubed lamb and brown for a few minutes. When the lamb is brown, add the shaoxing rice wine and cook for a minute. Add the soy sauce and mirin and cook for a minute. Add the stock, tomato sauce and bring it to a boil. Make a spice packet with the coriander, cumin, star anise, and sichuan peppercorn. Add the spice, rock sugar and carrots. Reduce the flame to simmer and cook for 2-3 hours until the lamb is soft and easily falls part.
Noodles
I like to make hand pulled noodles. Just about any good fresh noodle will work, but it's best with fresh hand pulled noodles.
Assembling the dish
Blanch the chives for 1 minutes and rinse in ice water. Cook the noodles based on the instructions on the label. If you're making fresh noodles 1.5-2 minutes is enough to cook the noodles and keep it super chewy.
Put the chives and noodles in the bowl and add the soup to it. You can garnish with cilantro and scallions.
Sunday, September 30, 2018
Sunday, September 16, 2018
Winter Tsukemen Ramen
On my trip to Minneapolis, I watched Ramen Heads. It inspired me to make a Tsukemen ramen with winter squash. This surprisingly turned out great and way better than I expected.
Broth
I decided to kick up the pumpkin flavor. This is similar to my other pumpkin ramen, but it tastes totally different. Preheat the oven at 400F.
1 Acorn squash
1 Pie Pumpkin
1 sweet onion
1 bulb garlic
2" piece of ginger
2 cloves garlic minced
1" ginger minced
1 sweet onion diced
1/2 cup shaoxing rice wine
1 Tbsp curry powder
1 Tbsp ground turmeric
6 cups chicken broth or water
Spice packet
1/2 stick of cinnamon
2 star anise
1 dried red chili
1/2 Tsp sichuan peppercorn
4 cloves
Peel and cut the pumpkin into 1" cubes. Cut the acorn in half and remove the seeds. Roast the pumpkin, acorn, whole sweet onion, garlic bulb and 2" ginger in the oven until the pumpkin starts to have some burnt tips.
In a pan sweat the diced onion with the minced garlic and ginger. When it starts to brown, add the curry and turmeric powder and fry for a minute. Add the rice wine and cook for a minute, then add the chicken broth or water. Bring it to a boil and cook for 5 minute. Turn it down to a simmer and add the spice packet. Simmer the soup for 1.5-2 hours.
Pumpkin Powder
1 Tsp sugar
1 Tsp salt
1 Tsp ground cinnamon
pinch of nutmeg
4 Tbsp pumpkin seeds
Toast the pumpkins in a pan for 3-4 minutes. Let them cool for 2 minutes, then grind into a powder with the other spices.
Noodles
You can use any good noodle for this, but they should be chewy. I like to use hand-pulled noodles made fresh, but that's a lot of work. Fresh alkaline noodles cooked for 60 seconds should do the trick.
Assembly
Cook the noodles and rinse them in cold water and set them aside. Put 2 Tbsp of the pumpkin powder in a bowl and add 2 cups of broth. Now you're ready to dip your noodles in the broth and slurp.
Broth
I decided to kick up the pumpkin flavor. This is similar to my other pumpkin ramen, but it tastes totally different. Preheat the oven at 400F.
1 Acorn squash
1 Pie Pumpkin
1 sweet onion
1 bulb garlic
2" piece of ginger
2 cloves garlic minced
1" ginger minced
1 sweet onion diced
1/2 cup shaoxing rice wine
1 Tbsp curry powder
1 Tbsp ground turmeric
6 cups chicken broth or water
Spice packet
1/2 stick of cinnamon
2 star anise
1 dried red chili
1/2 Tsp sichuan peppercorn4 cloves
Peel and cut the pumpkin into 1" cubes. Cut the acorn in half and remove the seeds. Roast the pumpkin, acorn, whole sweet onion, garlic bulb and 2" ginger in the oven until the pumpkin starts to have some burnt tips.
In a pan sweat the diced onion with the minced garlic and ginger. When it starts to brown, add the curry and turmeric powder and fry for a minute. Add the rice wine and cook for a minute, then add the chicken broth or water. Bring it to a boil and cook for 5 minute. Turn it down to a simmer and add the spice packet. Simmer the soup for 1.5-2 hours.
Pumpkin Powder
1 Tsp sugar
1 Tsp salt
1 Tsp ground cinnamon
pinch of nutmeg
4 Tbsp pumpkin seeds
Toast the pumpkins in a pan for 3-4 minutes. Let them cool for 2 minutes, then grind into a powder with the other spices.
Noodles
You can use any good noodle for this, but they should be chewy. I like to use hand-pulled noodles made fresh, but that's a lot of work. Fresh alkaline noodles cooked for 60 seconds should do the trick.
Assembly
Cook the noodles and rinse them in cold water and set them aside. Put 2 Tbsp of the pumpkin powder in a bowl and add 2 cups of broth. Now you're ready to dip your noodles in the broth and slurp.
Tuesday, September 11, 2018
Curry Pumpkin Ramen
I've been thinking about making a curry pumpkin ramen for a few weeks and finally made it today. It turned out better than my attempt last winter.
Broth
Cut 1 pie pumpkin into 1" cubes
Cut 2 large carrots
1 Onion
2" of ginger
1 Onion diced
3 cloves of garlic minced
1" of ginger minced
1 Tbsp curry powder
1 Tbsp Turmeric powder
1/4 Tsp nutmeg
1 Tbsp salt
8 cups chicken broth or water
1 can coconut milk
1/2 Tsp mirin vinegar
Spice packet
1 star anise
1 half stick cinnamon
1/4 Tsp sichuan peppercorn
2 dried red chili
3 bay leaves
Preheat the oven at 350F.
Roast the pumpkin, carrots, whole onion and piece of ginger until the pumpkin starts to char. Roughly 35-45min depending on your oven. In a pot sweat the diced onions with the minced garlic, and ginger. When the onions are translucent, add the curry powder, turmeric, nutmeg and salt. Fry for a minute and then add chicken broth or water. Bring it to a boil,m then add the roasted veggies and spice packet. Simmer the broth for 3-4 hours.
Remove the onion, ginger and spice packet. Use a hand-held immersion blender and puree the broth. Strain the broth through a cheese cloth. Add 1/2 Tsp mirin and 1 can of coconut milk and simmer for 15min.
Pumpkin powder
4 Tbsp pumpkin seeds
1 Tsp salt
1 Tsp sugar
1 Tsp cinnamon powder
In a pan roast the pumpkin seeds until it starts to pop. Let it cool for a few minutes. Use a spice grinder to grind everything.
Final Assembly
When you're ready to make dinner, bring the broth up to a simmer and boil a large pot of water. Heat 4 Tbsp of butter in a sauce pan. Put 2 Tbsp pumpkin seed powder in a bowl and pour 1 Tbsp of hot butter over it. I like to use fresh ramen that cooks in 60 seconds. In a noodle basket drop the ramen in to the boiling water and put 3-4 cups of broth in the bowl. When the ramen is cooked, shake it off and add it to the soup. You can add a bit of fragrant chili oil.
Broth
Cut 1 pie pumpkin into 1" cubes
Cut 2 large carrots
1 Onion
2" of ginger
1 Onion diced
3 cloves of garlic minced
1" of ginger minced
1 Tbsp curry powder
1 Tbsp Turmeric powder
1/4 Tsp nutmeg
1 Tbsp salt
8 cups chicken broth or water
1 can coconut milk
1/2 Tsp mirin vinegar
Spice packet
1 star anise
1 half stick cinnamon
1/4 Tsp sichuan peppercorn
2 dried red chili
3 bay leaves
Preheat the oven at 350F.
Roast the pumpkin, carrots, whole onion and piece of ginger until the pumpkin starts to char. Roughly 35-45min depending on your oven. In a pot sweat the diced onions with the minced garlic, and ginger. When the onions are translucent, add the curry powder, turmeric, nutmeg and salt. Fry for a minute and then add chicken broth or water. Bring it to a boil,m then add the roasted veggies and spice packet. Simmer the broth for 3-4 hours.
Remove the onion, ginger and spice packet. Use a hand-held immersion blender and puree the broth. Strain the broth through a cheese cloth. Add 1/2 Tsp mirin and 1 can of coconut milk and simmer for 15min.
Pumpkin powder
4 Tbsp pumpkin seeds
1 Tsp salt
1 Tsp sugar
1 Tsp cinnamon powder
In a pan roast the pumpkin seeds until it starts to pop. Let it cool for a few minutes. Use a spice grinder to grind everything.
Final Assembly
When you're ready to make dinner, bring the broth up to a simmer and boil a large pot of water. Heat 4 Tbsp of butter in a sauce pan. Put 2 Tbsp pumpkin seed powder in a bowl and pour 1 Tbsp of hot butter over it. I like to use fresh ramen that cooks in 60 seconds. In a noodle basket drop the ramen in to the boiling water and put 3-4 cups of broth in the bowl. When the ramen is cooked, shake it off and add it to the soup. You can add a bit of fragrant chili oil.
Monday, September 3, 2018
Peanut stir fry hand pulled noodles
I had to practice pulling noodles today and decided to make peanut flavor.
1 Tb crunchy peanut butter
1 Tb soy sauce
1 Tb honey
1 Tb sesame oil
1 Tb hoisin sauce
1 Tb grated garlic
1 Tb grated ginger
1 Cup finely chopped nappa cabbage
Sesame seeds
Gochugaru
In a bowl combine peanut butter, soy sauce, honey, hoisin, sesame oil and 1 Tb water. Stir until it's thoroughly mixed.
In a hot wok, stir fry the ginger and garlic until it's fragrant. Add the cabbage and stir fry for 2-3 minutes, then add the sauce. Stir fry for 1 minute, then add the hand pulled noodles. Stir fry until the noodles are evenly coated with the sauce. Transfer to a plate and sprinkle sesame seeds and gochugaru.
1 Tb crunchy peanut butter
1 Tb soy sauce
1 Tb honey
1 Tb sesame oil
1 Tb hoisin sauce
1 Tb grated garlic
1 Tb grated ginger
1 Cup finely chopped nappa cabbage
Sesame seeds
Gochugaru
In a bowl combine peanut butter, soy sauce, honey, hoisin, sesame oil and 1 Tb water. Stir until it's thoroughly mixed.
In a hot wok, stir fry the ginger and garlic until it's fragrant. Add the cabbage and stir fry for 2-3 minutes, then add the sauce. Stir fry for 1 minute, then add the hand pulled noodles. Stir fry until the noodles are evenly coated with the sauce. Transfer to a plate and sprinkle sesame seeds and gochugaru.
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