057 - INTERNET

I bet you a good 100.000 rupiah that you’ve eaten this dish at least once during your whole lifetime. This is a dish a lot of mother would probably lock inside a closet so their children wouldn't even land their tongue near this dish. 

It’s savory, full of fat and calories, but most important of all, TASTY.

Let’s give a round of applause to INTERNET.

No, don’t worry, we’re not literally eating it. INTERNET stands for INDOMIE-TELOR-KORNET (Noodle-Eggs-Corned Beef). 

If you never heard of it yet, ‘Indomie’ is the market leader for instant ramen in Indonesia. With that being said, it’s the top of mind of customer for instant ramen product. Over the time, people got accustomed to it by referring any (and I mean, ANY) kind of instant ramen product from various maker as ‘Indomie’. Well, good for them!

So, I haven’t been able to figure out who came up with this recipe in the first place. But I suspect a drunk college student was the one to found out about this delicious abomination.

My twist on this recipe is simple and easy to follow. Rather leaving the Corned Beef plain as-is, I’d rather give it a nice spice kick to it by adding some Paprika and Curry powder. This will help cut the saltiness and give it a nice contrast to the overall dish. Not forgetting the greens, you can add any greens you want.

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For 1 Servings, you will need;

1 Packet of Instant Noodles. Any flavor would be fine

80 grams of Corned Beef. Get the plain ones without Mushroom or other funky stuff.

½  Tsp of Black Pepper

1 Tsp of Curry Powder

1 Tsp of Paprika powsder

2 Tsp of Corn Starch

1 Egg.

Green Onions

===========================

Ready? Here We Go!

Step 1 – Mix the Corned Beef with Curry Powder, Paprika Powder, and Cornstarch. Mix well and set aside.

Ah, all the glory in a bowl

Curry powder

Paprika Powder

Black pepper

Corn Starch

Mix it up!

Ready to go

Step  2 – Get a non-stick pan, heat it on medium-high. Add some cooking oil and put the Corned Beef mix in. Cook it in a flash; around 2 minutes to heat through and let the seasoning woke the flavor up. Once done, transfer to a plate and set it aside.

Oil

Step 3 – Boil your eggs PRECISELY for 5 minutes and 15 seconds. This will create that distinct melting yolk. Once the egg is done, transfer to a bowl filled with ice water to cool.

Step 4 – Cook your noodles to your own personal liking. Here’s a tip to get a clear broth; discard the water used to boil the noodles, and boil a new one. That way, you will get a nice clear broth, not a murky one.

Step 5 – Assemble! Broth-Noodle-Corned Beef-Egg.

Seasoning Mix

Chili powder

Boiling water

Noodles

Beef

EGGS!

Step 6 – Serve!

This right here is every child’s dream. It’s a trip to nirvana with all the sodiums and fats. Healthy? F*ck no. There’s no way we can make this dish a healthy one.

Corned Beef has long bad reputation of being overly salty. No wonder, the salt is there to help preserve it in the first place. So my seasoning mix is a great way to change the way it taste. Feel free to experiment with yours!

Cheers.

xx

038 - Peanut Butter Ramen! #RamenHack

Good evening ladies and gentleman! It is now Friday, 7:19 PM in the evening as I type this. A pretty weird time to be at home and do some blogging some of you might say right? NOPE. 

Any time is a perfect blogging time for me!

Time to check out this new recipe I came up recently.  

I know you love peanut butter. I mean, WHO DOESN’T right? (Too bad for those with peanut allergy though lol). I absolutely love PB. I can eat it out of a jar with a spoon non-stop (I’ll probably stop after I remember it can cause terrible acne to my face, ugh)

Who knew PB also goes well with Instant Ramen? Let me show you how!

This is, PEANUT BUTTER RAMEN

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For 1 servings, you will need:

1 Packet of Instant Ramen. I’m using Indomie’s Chicken Onion flavor.

1,5 tbsp of Smooth Peanut Butter

2 Garlic, grated

1 tsp Dried Chili Flakes

1 tsp of Sugar

Pinch of Salt

1 tbsp vinegar. I’m using rice vinegar

(optional) 2 tsp sesame seed oil

(optional) 1 tbsp Gochujang (Korean Pepper Paste, you can read more about it here)

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Ready? Here We Go!

Step 1 – Boil your noodles as instructed, bla bla bla, you know the drill. Here’s the catch: Mix the seasonings with the water, and cook the noodle halfway through. We will boil the noodle once again right after the PB paste is done. Set it aside, and Read on!

I can imagine Hell looked a bit like this eh?

Remember how Justin Timberlake used to have this for a hair?

In goes the seasoning

Don't forget the chili too

..and the oil!

Step 2 – Get a non-stick pan, pour about 1 tbsp of cooking oil on medium heat. First, in goes the garlic. Give it a good stir. And then add the chili flakes. Give it yet, another stir. You shall smell that lovely heat by now.

Oil (obviously, duh)

Vampire's eternal enemy (Garlic)

Don't you just love to stir it?

Chili Flakes

Slowly turning into a paste

Step 3 – Add your Peanut Butter! The PB will melt, thanks to the heat. Give it a nice stir, and add the vinegar and sesame seed oil (optional). Continue stirring, and then add the sugar. You will see that the mixture will turn into a paste, and if you fancy, it is now the time to throw in the Gochujang. Give it a nice stir, and by now it shall look like Belacan (Shrimp Paste). Finish with a sprinkle of salt, and set aside.

PEEE BEEE!!!

Stir, then add the vinegar and sesame seed oil (optional)

Sugar, we're going down

Bubbling!

GOCHUJANG!!

Salt to finish!

Step 4 – Reheat the noodle and the broth. Grab a bowl, and put your PB paste in. After the broth gets boiling once again, add it into the paste a little at a time while stirring it. This will prevent lumps, and will make the broth smooth as silk. After you pour every broth, it is time to put the noodles in, and whaddya know? WE’RE DONE!

Step 5 – Serve.

Thank me later folks, this thing is amazing.

Peace

xx

026 - The Double Crispy Trouble!

Instant ramen is a game changer. No doubt about that. Ever since its inception, the fabulous thing had been converted into lots of creative meal. The imagination those who create a meal off of it has no limit. 

So after I made Milk Ramen few weeks back, I’m going to incorporate yet another Instant Ramen into my recipe. So for this week, brace yourself for this fucker. Lo and behold, the Double Crispy Trouble.

Why double? This dish consisted of Ramen that is pan fried till crisp PLUS a crispy chicken thigh seasoned with the seasoning pack itself!

Here’s what you need:

1 Pack of Instant Ramen of your choice. Onion chicken for me today

Enough oil for frying

For the chicken:

70 grams of Chicken Thigh, cut into bite size pieces.

1 garlic peeled and grated.

2 tbsp of Soy Sauce

2 tsp of Rice Wine Vinegar

1 tsp of Dried Chili Flakes.

1 seasoning packet from the ramen. Remember, save it, don’t waste it. (PURELY OPTIONAL! Read below!)

8 tbsp of Cornstarch (for Indonesians, we call it Maizena)

1 egg white

Ready? Here We Go!

Step 1 – Marinate your chicken. Mix the chicken thigh with the garlic, soy sauce, rice wine vinegar, chili flakes, AND if you’re feeling adventurous, the ramen seasoning. If you decided to add the ramen seasoning, it’d be best to leave the soy sauce out of the marinade! The seasoning will overwhelm everything, and it will make your chicken way too salty. Oh, and leave it to marinate for at least 10 minute.

Chicken

Soy Sauce

Rice Wine Vinegar

Chili Flakes

Garlic

WARNING: CONTAIN MUCH MSG ORGASM. SUCH INTENSE. MUCH WOW.

 This is what i feel about the seasoning packet:

OOOHHH LA LAAA

Mixy-Mixy- MIX IT UP

Step 2 – Boil your ramen as usual, strain it after it’s done to your liking, and leave it to dry for a bit. Dry ramen will yield a crispy ramen. And you know what crispy means right? YUM YUM. Oh, and no picture for this step, you know how it's done right?

Step 3 – While we wait for the ramen to dry, heat your oil in the pan with high heat, just enough to shallow fry the chicken. Shallow frying is typically used to prepare portion-sized cuts of meat and fish, and patties such as fritters (that’s what Wikipedia says, I simply call this as ‘goreng dangkal’ LOL)

Step 4 – Drain the marinade off the chicken; mix the egg whites and prepare the cornstarch. The flow goes; chicken-cornstarch-egg whites-corn starch. You will see that the chicken will be coated in a thick batter. And trust me on this one; this will become crisp once finished!

Prep line

Corn starch first

Egg whites

Back to the starch

 Step 5 – Dunk the chicken to the hot oil. Cook it for 1.5 - 2 minutes on each side, or until that golden brown crust has popped up gracefully! Be very careful not to burn the crust. Once you hit the jackpot, strain and leave the excess oil drop on top of the paper towel.

After the flip. LOOK AT THAT

Step 6 – Heat yet another batch of oil. Feel free to reuse the previous oil, but for great appearance, use fresh new batch. Don’t be a cheapo will ya? Oh, use medium heat for this. Once you see smoke, put the ramen and shape it into concentric circles. You know, for presentation ;) Cook this for about 4-5 minutes on each side, until it turns golden brown. Drain it on paper towel after it’s done. Oh, and don’t you dare to speedhack the process with higher heat, you will definitely burn the noodle! (I did this, stupid)

First side. Looking lumpy.

Press it!

Golden Brown Crunch!

Step 7 – Serve!

See how easy it is for you to elevate the level of a simple instant ramen? Heads will turn folks, heads will turn. For that extra savory, mix mayonnaise with mustard and a touch of acidity in forms of either lemon juice or white vinegar. Drizzle that all over the dish. D-E-L-I-S-H!

Give this a go and let me know how it turns out!

Peace

xx