So I wasn't able to find any recipes for Sriracha mashed potatoes online anywhere (if anyone has one please leave a comment!) so I experimented and came up with the following ratios that I liked (your tastes may vary of course):
Per each russet potato you are using (mine were about .8lbs each if that helps) use:
2/3 cup of half-and-half (warm)
0.4 of a stick of butter (little less than half)
1 tablespoon of sriracha
salt and pepper to taste
chives and cilantro to taste
Follow this or your own method for making the potatoes themselves: http://www.chow.com/stories/11951
I just added the sriracha, chives and cilantro at the same time as the butter/half-and-half.
Enjoy!
Friday, November 27, 2009
Sunday, November 8, 2009
Spicy Miso Ramen Recipe
So I have been craving miso ramen recently... Unfortunately the closest decent ramen place is probably 20-30 minutes from my house depending on traffic. Instant ramen never quite lives up, so recently a Japanese friend of mine (Thanks Yumi!) translated a recipe for spicy miso ramen that she found. I tried it the other night and it turned out really good, though I overdid the veggies a little bit, probably want to use less next time.
recipe for spicy miso ramen (2 servings)
Prepare hot water for cooking noodles
Note: Step 7 is pretty important and needs to be done real quick before the noodle gets too soggy.
And that's it, I didn't get a picture of the final product since I was too busy eating it! Enjoy :)
recipe for spicy miso ramen (2 servings)
- noodles (the typical kind used for ramen)
- veggies - I used leeks, green onions, seaweed, tofu, mushrooms, bean sprouts and baby bok choy. I told you I went a little overboard ;-)
- roasted sesame oil (just for flavor)
- garlic (minced) 2 cloves
- ginger (minced) 1 piece
- 豆板醤 1/2tsp - This is Bean Paste with Red Pepper
- ground pork 100g (about 1/4 lb)
- hot water 4cups
- +sake 1 tbsp
- +salt 1/2 tsp
- +sugar 1 tbsp
- +Awase (red) miso paste 3 tbsp
- +Chinese soup broth base (this one took a while to find at the japanese market, hopefully this picture helps you find it) 1 tbsp
Preparation :
Prepare hot water for cooking noodles
- cut veggies into small pieces.
- put sesame oil into a pot, add garlic and ginger and 豆板醤 until you smell garlic... then add ground pork.
- just before the pork is fully cooked, add the 4 cups of hot water, and put in all the ingredients with "+" (sake, salt, sugar, miso, broth base), and bring it to a boil.
- Cook noodle in another pot (follow the package direction)
- While cooking the noodle, stir fry veggies (bring the gas level to high) in a frying pan, and add salt and pepper.
- I added the veggies I didn't want to stirfry into the broth at this point
- When the noodles are cooked, remove them from hot water, and drain. Put the noodles into a bowl, then the miso soup that you just made.
- Put the veggies on top, and it's ready to eat!
Note: Step 7 is pretty important and needs to be done real quick before the noodle gets too soggy.
And that's it, I didn't get a picture of the final product since I was too busy eating it! Enjoy :)
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