Abura soba: ramen without broth While growing up, ramen was a quick meal in our household. It was easy to make and full of flavor. As I moved beyond packaged noodles, my ramen taste preferences changed. Broth choices I found that common and more authentic broth choices delighted my palate. These include shio, shoyu, miso, and tonkotsu. Shio is a light salt-based broth. Miso has a fermented soybean paste taste. Shoyu works with a soy sauce base. And tonkotsu uses an umami and creamy … [Read more...]
Foodie Friday: Mentai Squid Udon
November 3, 2017 Leave a Comment
Remember when I explored downtown Los Angeles and visited Little Tokyo? Well, I ate handmade udon noodles during that time. Mentai Squid Udon: thick noodles with squid and roe Fresh-made udon is an indulgence of mine. I love how the thick wheat noodles taste, with an exciting amount of chewy tenderness. Although I prefer udon hot, I have tried the noodles cold, which taste refreshing in warm weather. I usually stick to simpler meats with udon, but this time I tried mentai squid. The … [Read more...]
Foodie Friday: Ramen Snack
March 31, 2017 2 Comments
Tried out this new food craze... Ramen snack: crunchy, flavored ramen, eaten as an appetizer I've heard recent hype about eating uncooked ramen. Apparently, folks are buying crunchy ramen for snacks. This is not the typical ramen--although I've known people to eat those uncooked noodles straight from the bag. Now companies are actually producing dry ramen with different flavors and spices. The way to eat it is to smash the noodles in the bag, pour the flavoring in, shake it all up, and then … [Read more...]
Foodie Friday: Noodles in Egg Gravy
May 29, 2015 2 Comments
Noodles in egg gravy: a wet noodle dish The dish called wat dan hor can be literally translated as “smooth egg noodles.” What makes them go down so well? Gravy. A creamy egg (don’t overcook them!) mixture coats all the noodles. The noodles are also not the typical long strands, but the thick and flat kind used for ha cheong in dim sum establishments. With a vibrant green hue coming from the vegetables, this dish creates a pleasing display of color. Fun fact: Wat dan hor is quite popular … [Read more...]
Foodie Friday: Char Kuey Teow
July 18, 2014 3 Comments
Char kuey teow: stir-fried flat noodles, Malaysian-style This is chow fun, elevated. Most popular in Malaysia and Singapore and eaten off the carts there, it's essential hawker food. In the past, char kuey teow was served by low-income workers (like fishermen) who increased their salaries by selling the dish in the evenings. Proper char kuey teow offers a smoky flavor from the flames of the wok. It's also got a unique coloring through a mix of light and dark soy sauce. Oftentimes prawns dot … [Read more...]
Foodie Friday: Bee Hoon/Mee Hoon/Mai Fun
May 9, 2014 Leave a Comment
Bee Hoon/Mee Hoon/Mai Fun: rice vermicelli Whatever you call it, it's thin noodles made from rice. This is not to be confused with bean thread noodles (glassy transparent noodles made from a starch, like mung bean). You can cook the vermicelli in different ways, but I personally like them stir-fried. The key to nice noodles is: 1) soaking them until soft, 2) not using boiling water to do so, and 3) cooking the noodles separate from meat and vegetables (unless you have a stellar non-stick … [Read more...]
