Sunday, August 11, 2013

Ramen Noodle Frenzy

This is how turned out my own recipe developed for homemade ramen noodle, adapted from several other recipes.

And this is my bowl of hot ramen, with egg(s) straight from the farm, spinach (which grew spontaneouly outside of my veggie garden fence) sauteed in garlic and sesame oil, green onions from the backyard, and pickled bamboo shoots again from the farm havested last February. I forgot to garnish it with purple basil leaves, but what the heck! - Japanese dishes don´t use any basil.

RECIPE for Noodles:
1 3/4 cups all-purpose flour
1/4 cup semolina flour
1/2 cup warm water
1/2 tsp baking soda
1/2 tsp salt
Dissolve baking soda in water and add to the rest of the ingredients. The dough must be very stiff, almost dry, but without any loose flour. Semolina flour takes a while to absorb water, so go easy on water. Let it rest 5 to 10 minutes before proceeding. Meanwhile, I worked on broth (recipe below). After making sure that the dough is not too dry or too wet, I rolled out and cut it on a humble Atlas pasta machine. The recipe somewhere said it would yield 4 portions, but really, it was good for 2 people only, as we went back for some more.

RECIPE for Broth:
Chicken breast with bones and skin on
Carrots, chayotte, onion, fresh ginger, dried shiitake mushroom.
Boil chicken breast, remove scum. When half way done, add other ingredients until soft.
Strain. Shred chicken breast into bite size. Discart the rest. Return it to boil, season with sprinkle of fish powder (Hondashi brand), wakame sea weed, soy sauce, mirim, pinch of sugar.

For toppings:
Spinach leaves sauteed in garlic and sesame oil (de-li-sh!)
Half boiled egg
Green onions
Shredded chicken breast
Bamboo shoots pickle (some use fermented one - I don´t have it, but will find a recipe to make it next year).

Now the kitchen is a total disaster! I can´t even think about cleaning it up. It´s cold today, and all I want is to go to bed for a well deserved Brazilian Father´s Day after lunch nap...bzzzzz