β’while I also read that you want to add miso paste LAST because it is very sensitive and high temps will destroy the flavor entirely? So add it in after as the last step when simmering the broth
Which is it?
β’I also have Hondashi powder, I want to try using it but am not quite sure how. The miso paste Iβm using will be half & half white and red miso (without dashi)
So, if Iβm using 12 cups of broth, how much would you recommend adding?
From the Chuka Soba soup base I made, I wanna make salt-based ramen from it too. So hereβs how I go.
Clam dashi 500 g Asari Clam 1 liter of water A dash of cooking sake
Shio tare Kombu Dried scallop Dried shrimp Shitake mushroom Mirin and sake Salt Water 10x of the weight
Soak over night then low heat about 30 minutes. Strain and the scallops. Add mirin and sake, then boil till alcohol evaporates. Add salt, aim for 10% of the weight. Done
Scallop oil. Mush scallop from making the tare then cook in canola oil until crispy.
200 ml chuka soba soup base 100 ml clam dashi 10 ml scallop oil 30 ml shio tare 120 g ramen noodles. Menma Spinach Chashu pork White negi-thinly sliced Green onion-finely chopped Naruto maki Nori Lemon peel
Here we are in August already. The July 19 banh xeo sizzling crepe class sold out (hard to believe!!!) and the fun 2-hour session flew by. There was clean up afterwards (of course) and exhaustion but I had dinner made already!
The next day, we packed for a week-long trip to Kauai. Itβs our second time there this year to hang out with our dear friend, the fashion and jewelry designer Chan Luu. Where I eat while Iβm on the island? At Chanβs home. Her property is loaded with fresh tropical fruit, produce, and now hen-laying chickens. We do market runs to Foodland, Safeway, or Costco for anything else we need!
Some notes on the photos:
The pineapple crowns I saw in January now have fruits! Chan grows many kinds and the pink one looks cool but has little flavor, Chan says. The white Sugarloaf is a bit too sweet for me. The yellow one (above) had a balanced sweet-tanginess. We clean up the pineapple crown so it will root and then Chanβs staff replants them. About 1 1/2 years later, thereβs fruit to eat! You can grow from store-bought pineapples but success all depends on growing conditions. She has well draining soil and very good sun on a slope.
The spiky fruit in the basket is soursop, which has a tart-sweet flavor. We had lots of tasty bananas, too.
We also harvested and processed a jackfruit! The tree isnβt big but it produces fruits weighing 12 to 15 pounds. That felt like a giant bowling ball. You donβt want one to fall on your head. If you have to cut jackfruit apart, oil your knives, wear gloves and work on a tarp to minimize its latex mess.
And, next time youβre near a fresh coconut, remember this tool:
Construction workers on her property gift her food they catch (fish!, crab!), hunt (wild pigs!), or forage. One of them, a generous young man named Kaiola, took us into the rain forest on Native Hawaiian land where we picked edible pohole fern tips. Loaded with nutrition, theyβre snappy and have flavors similar to asparagus and green beans but with a slightly mucilaginous quality.
Absolutely delicious for stir-fries, salad, and soup. They need to be washed well and then quickly cooked to preserve their texture and color. We wrapped them in banana leaf to keep for about 3 days in the fridge. The fern is available in Thailand, where itβs called pak kood, and is made into salads, stir-fries and even dessert.
Island life is good in Hawaii β the most Asian of all States in the nation.
Thanks for reading Pass the Fish Sauce! This post is public so feel free to share it.
When you wish a vacation would continue, it means it was a good vacation. The day after we got home, I opened Alana Kysarβs new cookbook, Aloha Veggies. Alana has a knack for capturing the spirit of her native Hawaii in recipe form while making the dishes doable for mainlanders like me.
Mushrooms in my fridge and ripe cucumber, green onions, cherry tomatoes from my garden led me to Alanaβs Kale and Shoyu Mushroom Salad. All I had to buy was trimmed lacinato (dino) kale leaves from Trader Joeβs. While I roasted the mushrooms and made the sesame soy dressing, Rory cut the greens. Our restorative lunch came together in about 30 minutes!
The vegan salad is simple to make yet layered with the cultures and foodways that make Hawaii inviting and interesting. It was deliciously energizing (dark leafy greens with plenty of fiber!) but moreover, it allowed me to savor island life a little longer. For Alanaβs Kale and Shoyu Mushroom Salad recipe, head to my website, where itβs available for free.
Summer in 30+ recipes and oodles of kitchen pointers
Looking ahead at the rest of the year for PTFS, I had to look back. When I did, I realized that weβve covered a hella lot of territory in since mid May, when I posted the last recap.
There have been so many delicious recipes and a bunch of focused deep dives. Anything marked π is available to all. The others are for PTFS paid subscribers.
For full access to all paywalled recipes (not just ones listed here!), become a paid subscriber. Youβll also get class discounts and seed new content, too! β‘οΈβ‘οΈ Try PTFS for a year at a discount, or save for life! Your support matters.
Cooking Thai releases on August 25 but Pim and I are going to do a fun chat about the book for (International Association of Culinary Professionals). If you want to check out the book before (or after) you pre-order it, sign up here for the virtual session. All are welcome to the free IACP event.
Iβll share info on SF and Santa Cruz book events soon!
Hope summer is treating you well β that youβre not overheating somewhere. Stay cool and well fed.
Add this Zucchini with Garlic Sauce to your rotation when you have more zucchini or yellow squash than you know what to do with! Ground pork, plenty of garlic and scallions, and just a little heat from dried red chilies makes this a new summertime favorite at our house. For Anyone Who Loves Eggplant with [β¦]
Sharing my first Yokohama ramen, we have queued almost 2 hrs on weekend for this ramen. The texture of the noodles really good! The broth was rich and flavourful. May I know ramen folks, what is the green vegetables in this ramen? Thank you in advance.
Is shape thickness more important to al dente-ness than dough hydration?
I've made kansui ramen noodles with as little as 32% hydration. It would make sense for them to be drier and firmer, as they have to withstand hot broth over the course of a meal (even if the Japanese are renowned for eating fast). I cook these thin noodles for 2 minutes, yet they don't have much of a bite to them.
Yesterday I made bigoli at 57% hydration. I cooked a batch for 10 minutes, and they were still so al dente I could have gone for 12. Granted, the pasta wasn't hydrated with water, but with whole eggs, so some fat/water conversion is in order. Either way, unlike my ramen noodles (which are so stiff they have to be kneaded by stomping on a plastic bag), this bigoli dough was supple and nowhere near breaking my pasta machine.
I have a ramen broth , homemade, and a pack of drumstcisk that I wanted to use for ramen, how would you suggest I cook the drumsticks to add protein to the ramen? I was thinking maybe marinate them and then cook in oven then add tej
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