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Archive for the ‘Asian food’ Category

I have a confession to make. Even though I’m a real foodie to the core….I have a dirty secret. I love Shin Ramyun Hot n’ Spicy. This is no ordinary ramen noodle processed food product. It’s shameful deliciousness. It’s Korea’s favorite ramen, and mine too. In fact, the only ramen I would even eat. And hey, I was making it with homemade chicken stock and adding good stuf like free range chicken. That redeems something, right?

My desire to make this addiction more tolerable has led to me to try to reproduce it at home without the gluten, soy, MSG, etc., and whatever other nasty crap is in it. So I found this recipe and ofcourse, modified in true KKF style.

This recipe comes darn close to a reasonable replication of my beloved Shin Ramyun

Spicy Noodle Not Ramyun!

KKF Spicy Korean Noodle Soup

3/4 cup dried mushrooms, reconstituted

2 T soy sauce

2 T Ponzu sauce

3 cloves garlic, minced

2 t coconut oil

1 T red chili flakes

4 cups poultry stock (I used smoked turkey stock I made from the bird I smoked on the Green Egg)

6 oz diced chicken (I plan to try tuna, pork and shrimp in the future)

1 T gochujang (Korean chili pepper paste)

1 egg, beaten (optional – I didn’t find it brough much to the dish except for extra protien, which is reason enough to add it.)

6 oz Asian vermicelli (rice or bean thread noodles/celophane noodles)

1 t salt

Cook noodles in boiling water for 5 minutes. Rinse with cold water and cut into more manageable pieces if they are really long.

Melt coconut oil and saute garlic for a few minutes, then add the red pepper flakes, soy sauce and mushrooms with the liquid you reconstituted them in. Boil for a few minutes, then add the stock. Bring to a boil, add gochujang, salt and Ponzu sauce. Add chicken, bring back to a simmer and whisk in the beaten egg, if using.

Simmer for 10 minutes, add the noodles and simmer for another 4-5 minutes until everything is heated through. Grab yourself some chop sticks and dig in!

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My latest Viking cooking class covered some classic Thai cuisine. I have a favorite Thai place by my house and I have to say…the stuff we made was BETTER. Here’s the menu:

Thai Spring Rolls with Sweet n’ Sour Dipping Sauce

Chicken Satay with Peanut Dipping Sauce

Banana Leaf Wrapped Snapper (with Red Curry Sauce)

We also got to sample Thai Cucumber Salad and Thai Roasted Coconut Cashew Nuts. (Both delish!)

The roasted cashew dish is a cinch. Pretty much all you do is heat a tablespoon of oil in a wok (I would use coconut oil), stir in a few tablespoons of honey, toss in a few cups of cashews and a few cups of unsweetened shredded coconut (the kind that looks like shavings) and toast them. At the end, toss in a few seeded, finely chopped fresh red chilies and salt and pepper to taste. Wok it a few more minutes until everything is as you please. Nice party dish!

Spring rolls. Check me out. I did the stylish plate arrangement myself!

The spring rolls were UH-maze-ing. Sure, it takes some time to do all the chopping, etc., but once you get everything rolled up…guess what? You don’t have to deep fry. I’m serious. We pan fried these spring rolls, just rolling them around in a pan with some oil (again, I’d use coconut oil, but we use canola oil in class which I try to avoid) and they turned out fantastic. Next time you’re on a roll try a pan fry (and make sure you’re using spring roll wrappers, not egg roll wrappers).

Chicken Satay

The chicken satay was good but I’ve gotten so accustomed to the deep flavor of the dark meat on a pasture raised chicken that they seemed really dry to me. I would definitely try them at home along with their dipping sauce but I’d use thighs from a free range bird.

Snapper in banana leaf

The snapper dish was really interesting. We made the curry sauce first (which tasted almost exactly like the red curry I get from my favorite Thai place – wow!) and let it cool while we prepared the fish. We cut banana leaves into strips, then crossed them, added the fish and some sauce and wrapped them up. Using kitchen twine, we tied them up and into the oven they went for a steam. The fish turned out really delicate and moist.

Snapper unwrapped!

I have to say this was probably my favorite class. The dishes and techniques were excellent, and the instructor was very enthusiastic. So exciting to see someone else get worked up over quality ingredients! Thanks for a great class Chef Sandra!

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