where is your honor?
my day on a plate
- Thread starter Moonlight-Moonlight
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yammy!
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i've been makiing ramen a lot in the past couple weeks and refining the broth and i feel i have PERFECTED this form. i have made two 9/10 meals and i am a GENIUS
cooked on low heat the whole time. i don't care if it's in a pot or a pan, i used whichever one i happen to pull out first. boil whatever instant noodles you want in another pot
lined pan with rapeseed oil
diced onions, preferrably shallot (generous amount, cover pan) and shiitake (yesterday had no mushrooms but i'd still give 9/10)
spoonful of pineapple jam across the onions (no idea if this even does anything but i have no other use for this jam, it sucks on bread)
sprinkle small amount of cinnamon over it. just tap the shaker 3 times over it i don't know i didn't measure it out
after 3-5 minutes with regular stirring, dice whatever meat you feel like, lightly seasoned with cayenne powder (or any chili powder) and mint. try to cook it on top of the onions as much as you can, but that's not a very important step
once the meat is cooked to about the least amount possible while still being edible, add the broth:
3tbsp light soy sauce
3tbsp dry white wine (o cooking sake if you have it)
1tbsp malt vinegar
2tbsp ponzu (or 3tbsp lemon juice)
3tbsp mirin
4tbsp water
add whatever cut up vegetables you want. stir semi-regularly. add 1tbsp more of everything except vinegar if you think there isn't enough broth
after at least 5 minutes, add 3 squirts of tomato puree and garlic puree (or whatever equivalent of actual garlic)
sprinkle a decent amount of parsley, coriander and another small amount of cayenne/chili powder. for the last couple minutes, add the noodles. add the seasoning packet from the instant noodles too if you want, koka vegetable flavor works the best with this for me so far, but don't add anything if you want to be sure what this properly tastes like first. cook for another whatever until it's probably ready
optional: add a small amount of miso paste to stir into the broth before putting the noodles in. i have boxes of 20g packs for miso soup, i just use one of those
i think i probably didn't miss anything out here but i kind of make these up on the fly until it becomes muscle memory while cooking so who knows
cooked on low heat the whole time. i don't care if it's in a pot or a pan, i used whichever one i happen to pull out first. boil whatever instant noodles you want in another pot
lined pan with rapeseed oil
diced onions, preferrably shallot (generous amount, cover pan) and shiitake (yesterday had no mushrooms but i'd still give 9/10)
spoonful of pineapple jam across the onions (no idea if this even does anything but i have no other use for this jam, it sucks on bread)
sprinkle small amount of cinnamon over it. just tap the shaker 3 times over it i don't know i didn't measure it out
after 3-5 minutes with regular stirring, dice whatever meat you feel like, lightly seasoned with cayenne powder (or any chili powder) and mint. try to cook it on top of the onions as much as you can, but that's not a very important step
once the meat is cooked to about the least amount possible while still being edible, add the broth:
3tbsp light soy sauce
3tbsp dry white wine (o cooking sake if you have it)
1tbsp malt vinegar
2tbsp ponzu (or 3tbsp lemon juice)
3tbsp mirin
4tbsp water
add whatever cut up vegetables you want. stir semi-regularly. add 1tbsp more of everything except vinegar if you think there isn't enough broth
after at least 5 minutes, add 3 squirts of tomato puree and garlic puree (or whatever equivalent of actual garlic)
sprinkle a decent amount of parsley, coriander and another small amount of cayenne/chili powder. for the last couple minutes, add the noodles. add the seasoning packet from the instant noodles too if you want, koka vegetable flavor works the best with this for me so far, but don't add anything if you want to be sure what this properly tastes like first. cook for another whatever until it's probably ready
optional: add a small amount of miso paste to stir into the broth before putting the noodles in. i have boxes of 20g packs for miso soup, i just use one of those
i think i probably didn't miss anything out here but i kind of make these up on the fly until it becomes muscle memory while cooking so who knows
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ate my moms pussy for lunch and then my sisters pussy for desert then i finished on my dads face
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looks great. englishm'n stay winning
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painis with cupcake
