Wednesday, January 2, 2008

RAMEN

One of my favorite comfort foods, and one of my favorite lazy late night snacks to “cook” at home while watching Late Night TV is Ramen. I started thinking about ramen over the last few days…

The kind folks at United Airlines have started “retiring” Mileage Plus miles, so I had to book a flight somewhere-- or have my miles disappear by New Year’s Eve, so I booked a flight to Hawaii to visit friends on Oahu, and unwind and relax a bit now that the frantic holiday season is over.

Oahu & Kauai are my 2 favorite islands. The Big Island is fun (for a day) to see the Volcanoes National Park, but the island is too young and desolate to hold much interest for me.

Maui has always reminded me of Newport Beach & Orange County--a little too manicured and ‘nice’ for my taste. I mean don’t get me wrong—I love laying by the pool and having the attendants at the Four Seasons Wailea offer to mist you with Evian water, but the three times I have been to Maui I could never go down to the beach and lay in the sand as the trade-winds blow so strongly the palm trees are practically kissing the sand. No wonder the wind-surfers love Maui so much!

I like my tropical beach vacations to be a bit more rustic-- like the beaches on the North Shore of Oahu— Mokuleia (where LOST is filmed) or Lanikai that consistently ranks as one of the most beautiful beaches in the world…All of Kauai is gorgeous and jungly, and I like seeing the wild chickens and fowl scurrying underfoot like I was back in the jungles of Thailand, or hearing the bleating of the wild goats in Waimea Canyon.

As soon as I booked my flight I began to salivate thinking about the delicious noodle shops that await in Honolulu. I will report back after my trip to let you know the name of my favorite…but a line snakes out through its curtained front door onto Kalakaua Blvd.

Ramen is often derided as nerd food or considered cheap dinner for poor college students, but I will admit I even like the cheap brands you can buy at Costco for 10 cents a pkg.

There is something so comforting and delicious about all those luxurious noodles floating in that salty broth. And the fact that it is ready in 5 minutes or less, and is so satisfying is also part of its allure. I eat it right out of the pot I cook it in making it also a good bachelor dish.

Ramen is basic and simplicity itself: Broth, noodles, and garnishes.

At a noodle restaurant you choose what type of broth you want—usually either chicken or pork, but sometimes beef, or Miso, and then what type noodle, and what meat or vegetable garnishes (mushrooms, chasu barbecued pork, greens, pickled vegetables and cabbage) you want to add. The whole meal comes to like $6. Wash it down with a cold beer, and I am in heaven.

Whatever brand of ramen you have hiding in your cupboard can be turned into a delicious meal in a matter of minutes. I prefer the brand “TUNG-I”. But any brand of basic ramen will do in a pinch.

Here is my guilty pleasure “recipe” for my favorite way to prepare Ramen:

I keep a knob of gingerroot in my freezer for easy grating (no need to peel it) then put the leftovers right back in the freezer wrapped in plastic for next time. I also like to add some fresh chopped green onion and chopped cilantro. I also keep a bag of frozen Asian-style vegetables on hand, throw them all together into the pot. Choose vegetables that will add some contrasting crunch--one that contains snow peas, broccoli and water chestnuts. Put a lid on it, and in 5 minutes you have a cheap and filling delicious meal.

Sometimes for variety, I'll toast a teaspoon or so of curry powder in the dry pot until the curry powder becomes fragrant and starts to turn a shade darker in color before adding the water, then add the dried soup broth, and frozen vegetables. This will make a delicious spicy curried broth. When I make the curried version I also add a tablespoon or so of crunchy peanut butter, which gives the broth a bit more body, exotic flavor & “authenticity”!

Taste and correct the seasonings. If you want it even spicier add some fresh or dried chilies, or a squeeze of Sriracha hot sauce.

But be careful since broths will always be spicier than cream-based soups!

3 comments:

Mariel said...

Dad- what a wonderful post!! I am a HUGE ramen lover too. I love adding bean sprouts and a raw egg (while the water is boiling) for a YUMMY egg drop-esque ramen. MMMMM I might just have to make some tonight!

ChefGordonNaccarato said...

Hi Sweetie!

Like father like daughter huh? :)

Glad you like the Blog and thanks for your ingredient ideas to add to ramen--although you know I am not a fan of eggs!--
I should qualify that to say I am not a fan of chicken eggs (love the fish eggs aka caviar) hehe

Anonymous said...

Yum! To top off the peanut butter broth, try sprinkling rich peanut oil on top.