And sometimes, doing things the old-fashioned way pays off. You could, for example, use a blender for onion and ginger, but Vasun uses a pestle and mortar because “it’s more fun to bash things”. It also brings out the flavours better, but that’s secondary, lah.
Vasun’s ‘Smoked’ Keema Ramyeon
(Serves 2)
Ingredients:
3 tablespoons vegetable oil
1 inch cassia stick
2 green cardamom pods
2 cloves
1 medium onion, minced
3 cloves garlic, minced
1 green chilli, thinly sliced
1 inch ginger, minced
1-2 tablespoons curry powder
2 packets instant noodle seasoning
150g minced meat
50g firm tofu, cut into small cubes
Small charcoal piece
1 teaspoon ghee
2 packets dry ramyeon noodles
2 fried eggs
Lime wedges
Instructions:
1. In a medium pan, heat vegetable oil and add cassia, green cardamom and cloves.
2. Once whole spices are aromatic, add minced onions, garlic, ginger and green chilli slices, and saute until lightly brown.
3. Add 1 packet of instant noodle seasoning and curry powder. Saute until mixture is slightly dry .
4. Add minced meat and saute until oil separates. Add tofu cubes. Turn off the heat and set aside.
5. Make a dhungar: Add a small metal container into a pan with cooked meat mixture and add hot coat pieces into the small container. Add a teaspoon of ghee to the hot coals and immediately cover your pan with a tightly fitting lid. Leave to infuse smoke into the meat mix for five minutes. Open the lid and remove the small coal container with tongs.
6. In a separate pot, boil instant noodles and cook until slightly underdone. Refer to the noodle packet for cooking time and undercook it for 30 seconds.
7. In another bowl, add remaining instant noodle seasoning powder, oils and whatever came in the packet. Drain cooked noodles and add to the bowl with seasoning. Toss noodles to evenly coat seasoning.
8. Add noodles to your serving plate and add ‘smoked’ minced meat mix on top of noodles. Serve with fried egg and lime wedges.
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Vasun’s ‘Smoked’ Keema Ramyeon
(Serves 2)
Ingredients:
3 tablespoons vegetable oil
1 inch cassia stick
2 green cardamom pods
2 cloves
1 medium onion, minced
3 cloves garlic, minced
1 green chilli, thinly sliced
1 inch ginger, minced
1-2 tablespoons curry powder
2 packets instant noodle seasoning
150g minced meat
50g firm tofu, cut into small cubes
Small charcoal piece
1 teaspoon ghee
2 packets dry ramyeon noodles
2 fried eggs
Lime wedges
Instructions:
1. In a medium pan, heat vegetable oil and add cassia, green cardamom and cloves.
2. Once whole spices are aromatic, add minced onions, garlic, ginger and green chilli slices, and saute until lightly brown.
3. Add 1 packet of instant noodle seasoning and curry powder. Saute until mixture is slightly dry .
4. Add minced meat and saute until oil separates. Add tofu cubes. Turn off the heat and set aside.
5. Make a dhungar: Add a small metal container into a pan with cooked meat mixture and add hot coat pieces into the small container. Add a teaspoon of ghee to the hot coals and immediately cover your pan with a tightly fitting lid. Leave to infuse smoke into the meat mix for five minutes. Open the lid and remove the small coal container with tongs.
6. In a separate pot, boil instant noodles and cook until slightly underdone. Refer to the noodle packet for cooking time and undercook it for 30 seconds.
7. In another bowl, add remaining instant noodle seasoning powder, oils and whatever came in the packet. Drain cooked noodles and add to the bowl with seasoning. Toss noodles to evenly coat seasoning.
8. Add noodles to your serving plate and add ‘smoked’ minced meat mix on top of noodles. Serve with fried egg and lime wedges.
Continue reading...