#8 Raman-palooza!

Shownotes for #8 Raman-palooza: It's not just a Soup!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know fore this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 15 minutes.

 

The podsafe music used in the show:

Today I am featuring Silk Road by the Indian fusion duo Satya and Ina.

Here is the recipe I describe in the show:

Soy-Ginger Dipping Sauce

Take 6 tbs of thin soy sauce and 1 tbs of rice wine or sherry (I've even used vodka in a pinch). Into this grate a tablespoon of fresh ginger. Mix well That's it. Put in a covered container, this sauce keeps for a month.

Soy-Lime Dipping Sauce

1/3 c of thin soy sauce add 2 tsp. chili paste with garlic, 1 tsp grated ginger, the jiuce of a fresh lime with its pulp, 2 tsp sugar, 2 tbs water, a minced scaliion, white and green parts, a 2 tbs of fresh chopped cilantro leaves. Put in a covered container, this sauce keeps for a month.

Vietnamese table sauce

2 garlic cloves, sliced, 1 tsp of chili paste, a fresh Thai bird chili (those or very small red or green ones), ¼ cup of Thai or Vietnamese fish sauce (the main source of the umani flavor), 2/3 c of hot water, 2 tbs fresh lime juice, ¼ c. sugar and 2 tbs shredded carrots. You mince the garli and chili and mix them with the liquid ingredients and the sugar. Stir until the sugar is dissolved. Then stir in the carrots. Serve Put in a covered container, this sauce keeps for a month.

Hoison-Peanut Sauce

1 tbs peanut butter in ½ c of water dissolved by heating and stirring in a pot or microwave. Add this to 1 cup of hoisin sauce and ¼ c of rice vinegar. To this add 1/3 c of pureed or finely minced onion, and 1 tbs of chili paste. Serve. Put in a covered container, this sauce keeps for a month.

 

Here are some additional recipes from the show:

Comfort Noodles (adapted from Noodle Fusion by Dorothy Rankin)

1 pkg Raman noodles

1 1/2 c. Asian Style vegetable broth (see below) or Chicken broth

1 clove, thinly sliced garlic

2 tsp. fresh ginger, grated

1 scallion, thinly sliced, including green part

1 tbs flat leaf parsley, or cilantro finely chopped

one or two dried black (shiitake) mushrooms (soaked in very hot water for 15 to 20 minutes, discard stems and slice), or fresh if available

1/4 tsp chili paste, chinese or thai, or same amount, but chopped fresh red chili

Chopped assorted vegetables, a bit of carrot, a bit of celery, a bit of bok choy, a bit spinach, whatever you have, vut into small pieces.

Warm the broth in a pot. Taste and correct the balance of salt and pepper. Add the garlic, the ginger, the scallions, the parsley or ciulantro, the mushrooms, the chili, and the vegetables and simmer until the vegetables are tender, about fifteen minutes.

Cook the Raman in two cups of boiling water until separated and soft. Drain the noodles and put in a bowl. Add the hot broth and vegetables.

If you would like to use an Asian Style vegetable broth, here's what you do:

2/3 c. dried Asian mushrooms

1 1/2 tbs peanut, canola or corn oil

1 large onion, chopped

2 leeks, white part only, washed and chopped

4 large garlic cloves, crushed

2 celery ribs with leaves, chopped

2 carrots, sliced

1/4 c sliced fresh ginger

1 stalk lemongrass, first five inches, chopped

1 tsp. black peppercorns

2 bay leaves

1 star anise

2 tsp salt

2 quarts of water

Cover mushrooms in boiling water and allow to rehydrate for 20 minutes. Save the liquid for the broth.

Heat the oil in a large pot and when hot, saute the vegetables until they have softened and begun to brown. Add all the remaing ingredients, the mushrooms, and their soaking liquid and bring to a boil. Reduce to a simmer and hold for 45 minutes.

Strain the broth, pressing out as much liquid as possible.

May be used at once, refrigerated for up to a week, or frozen for three months.

Here is the shopping list for next week:

Next week I'm going to tell you about . You'll need the following:

A bottle of beer, a pound of cheddar cheese, (preferably not processed. The age or sharpness doesn’t matter. Remember, the idea of the podcast is to do interesting things with inexpensive foods.) and some fresh bread, (preferably a French or Italian style white bread with a firm crust, but ordinary supermarket bread will do.) You need to have a few pantry items as well: some Tabasco sauce, some Worcestershire sauce and some dry mustard powder. For the two variations I will describe, you might want to pick up a small round or a few triangles of brie cheese, some raisins and walnuts, a ½ pound or so of a good Swiss-style cheese like Emmenthal, Comte or Gruyere, a can of tomato soup, and some fresh chives.

Here is a list equipment you will need for next week:

A baking dish