Monday, March 3, 2014

Steak and Ramen

A few posts back, I mentioned that we had an extra rib-eye steak which I had ambitious plans for. The poor little dude has been sitting in the freezer for awhile and was getting restless, so good thing these plans just happened.

Rib-eye steak, cooked Momofuku-style using the recipe here. The flavors in this rendition are very classic, and while I liked Jamie Oliver's recipe more, you really can't go wrong with either.

Dressed-up ramen, using this tutorial for very basic guidelines. I know it looks like a ton of veg but there's a heaping pile of meat and noodles hidden just beneath. I should invest in a set of bigger bowls so that my ramen would look prettier. What I did:
  • Noodles: boil up shin ramyun noodles according to package instructions (minus a minute or so since you want to undercook them a bit), then run under cold water and drain. You won't be needing the included sauce packets, so toss them. 
  • Protein: stir-fry some thinly sliced beef, onions, and garlic in sesame oil with a bit of salt.
  • Broth: add chicken broth, soy sauce, cooking wine, miso paste, and chili oil to a pot and bring to a boil. When adding the miso paste, remember to mix a few tablespoons with a little water to thin the paste before stirring it into broth -- otherwise it'll be clumpy if you add it in directly. Add bok choi, thinly sliced carrots, and an egg if desired.
  • To serve: turn your tap on the hottest setting it can muster, then run noodles under the water. Transfer noodles into separate bowls, add protein, then spoon on broth, vegetables, and egg. Top with sliced green onion and cilantro for added cool points.
I have exams coming up, so no more elaborate recipes for awhile for Helen :( Looking forward to spring break though, big plans...

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