Friday, 19 December 2008
Another one bites the dust . . . another 2008 food challenge that is!
With loads of help from my gal in Tokyo, Courtney, I was able to make this absolutely delicious ramen noodle soup.
I first ate Tan Tan Men at Ichiban Boshi, a ramen chain in Sydney, and I have been in love ever since. Spicy, Asian style Bolognese sauce on delicious ramen noodles with a fiery broth. Wow!
My own version was (of course) not as good as the experts, but for a home attempt it was fantastic. Definitely one to make again!
Now what disappointed me immensely was not the recipe but my shaky photography! I must have taken more than 20 photos of the tan tan men and the image on this post is the only one that didn't come out blurry. Sorry about that folks!
Tan Tan Men (Spicy Japanese-Chinese Ramen Soup)
Anna’s version of various internet recipes. Serves 2.
375ml chicken stock
200g pork mince
2 tablespoons sesame oil
1 tablespoon freshly grated ginger
1 tablespoon white sesame paste
1 tablespoon rice vinegar
1 tablespoon doubanjiang (Chinese spicy bean paste)
1 clove garlic, crushed
2 teaspoons tenmenjan (Chinese sweet miso)
1 teaspoon hot chilli oil
2 tablespoons finely sliced shallot (scallion), garnish
1. Heat the sesame and chilli oils in a pot.
2. Add garlic, ginger and doubanjiang then fry until fragrant.
3. Add pork and brown.
4. Next add sesame paste, tenmenjan and chicken stock. Bring to the boil then reduce to simmer.
5. In a separate pot, cook ramen as per the packet instructions. Drain.
6. Combine noodles, broth and meat in serving bowls and sprinkle with scallion garnish. Eat hot.
Anna’s variations: If you can’t find all the specialty ingredients then replace the doubanjiang with the Korean equivalent gochjung, the white sesame paste with tahini and the tenmenjan with a tablespoon or two of light soy sauce and a pinch of sugar.
This is my long overdue contribution to Presto Pasta Nights, an event started by Ruth but this week (the last of 2008) hosted by C from Foodie Tots.
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